Since I often forget what I have in my freezer, from time to time I do an audit, just to make sure what is back there.

• 1 pound yellow fin tuna (was on sale this week, had to buy)
• 1 chicken thigh (pre-salted and peppered) (was for another recipe, wouldn't fit in pan)
• 1 pound Ground Chicken
• 1 pound ground veal
• 2 pound ground lamb
• 3 pounds ground Bison (bought for a recipe that I want to make)
• 1 pound salt pork (left over from making cassoulet)
• 1.5 Eden Farms Berkshire pork shoulders
• 1 Eden Farms Berkshire pork ribs
• 1 whole Eden Farms Berkshire pork black forest ham
• Duck Gizzards

On to the menu for the next week...

• Bison and Red Wine Shepherd's Pie (p71 Bon Appétit February 2010)
• Ham, Artichoke, and Potato Gratin (p73 Bon Appétit February 2010)
• Cheddar, Bacon, and Fresh Chive Biscuits Ham Sandwiches (p44 Bon Appétit February 2010)
• Pan Seared Chicken Breasts with Lemon and Chive Pan Sauce (p7 Cook's Illustrated March and April 2010)
• Spicy Mexican Shredded Pork Tostadas (p9 Cook's Illustrated March and April 2010)