fairfield

(Originally posted in the Stratford Star newspaper on July 22, 2010, in "Walsh's Wonderings") It is the day after Thanksgiving, and the masses descend upon the local retail outlets like water from a burst dam, flowing like lemmings through the aisles in a pre-Christmas frenzy. However, one woman in a lonely corner of the grocery store is not there to shop. She waits patiently at the Returns counter with a turkey, or at least what’s left of it after her husband and seven kids had attacked it twelve hours earlier. The skeletal remains were easy to slip into the small plastic bag—even the wishbone had long since been taken out and snapped. “It went bad,” this woman says to the lady behind the counter, sliding the carcass across the counter. Only a pro walks into a store and demands her money back on a turkey without any meat left on it. Janet Walsh is a pro. My mom understood the craftiness one must adopt when trying to feed a family of nine each day. The family checkbook was packed like a musket with coupons skinned from local newspapers. Trips to the grocery store were military operations as seven kids invaded the unsuspecting stores offering samples on Saturday afternoons—who needs lunch when you can wolf down eight tiny slices of pepperoni pizza and wash it down with a thimbleful of the newest Coke? Our family did not merely buy in bulk; we stocked up as if winter was coming to Valley Forge. Each grocery trip ended with a game of culinary Tetris, where we’d stuff three separate freezers and two refrigerators with surgical precision. There was no rummaging through the fridge in my family; asked what was for dinner that night, my mom’s answer was, “Whatever’s up front.” It was not uncommon for a loaf of bread to lie frozen in state like Vladimir Lenin for up to a year before it was discovered in the back of the freezer. She’d thaw it like the wooly mammoth on those National Geographic specials, using a hair dryer to separate a few pieces for school lunches. These clay pigeons with peanut butter and jelly slathered all over them sat in our lunch pails like a muttered apology, still frozen by the time our class had lunch. “It keeps the sandwich fresh,” she’d say as we showed her our chipped teeth. What the poor lady working at the Returns counter that day couldn’t know was that my family lived on food that had long since passed its expiration date. She viewed the freezer as a time machine, cryogenically preserving batteries, cheeses, cold medicines, and milk that would make the folks at Ripley’s Believe It Or Not take notice. In fact, there were three types of milk in or refrigerator: the “good” milk (within a week of its expiration date), “mixing” milk (older, used on cereal or in recipes), and “sour” milk, which would only be so designated when something inside it tried to bite…