(The moment this title, “Do the Hustle”, came to me, I’ve been singing the tune of the classic “Do the Hustle”. Wanna sing along? Do it, do the Hustle).

Here, the Hustle (Alaskan name: The Shuffle Hustle) is a dance even those with two left feet know well. In our cabin, from the moment we return home to the next time we leave to resupply, the floor of this cabin looks like a jumble of Arthur Murray dance diagrams. You see, the dance is always changing.

The First Dance: The Big Haul

Shopping.

 

 

Returning from Town is a trip of endless possibilities and outcomes but in most cases, especially in the Winter, no matter how early our start, we tend to return in the dark and the cold. Headlamps light our way as our sleepy though psyched selves haul in everything that can’t freeze. And what might that be? More than I realized. Everything from bottles of wine to bags of produce and even some sauces (I’ve even had vinegar explode). What can freeze? More than I originally realized as well: bananas, peel on and all, kale (though be prepared for tiny kale pieces and spread about your freezer in a sort of healthy confetti), cheese, tortillas, guacamole even.

If you’re smart, which occasionally we are, your totes (in which you haul your Town booty) is organized by freezables and non-freezables. Yet often, your Town bounty overfloweth and cannot be contained by totes alone. You return home and despite your best Tetris efforts, the back of your truck might look like this:

 

 

You open the back door slowly to reveal a crumbling mountain of goodness which, despite your caution, often tumbles out towards you, out of the truck and into the snow.

As you know by now, a Town trip is basically a continual reconfiguration of things, a process of stacking and re-stacking, packing and re-packing. Messes made, messes cleaned, messes eventually just lived with for another hour or two. But now, that you’re home the process can stop, right?

Wrong.

The packing and re-packing of Home though at least comes with a theme song: Do the Hustle.

Finally, endless trips up and down the Ramp of Doom and you have finished. The anticipated (read: idealized, unrealistic) 8-hour trip turned 12-hour (duh) trip due to extra stops and groceries and packing and re-packing and finally unpacking at home is now complete.

 

 

*Year one’s haul on the left (Kitchen: two-burner camp stove, chest freezer, desk, no oven, no room). The evolution on the right (stove, refrigerator, lots and lots of fresh veggies, still not a lot of room but better utilized).

 

The Hustle, however, has just begun. Your first dance steps are tracked upon the floor where countless others will follow.

The Second Dance: The Shuffle Hustle

You’ve brought the first wave in, the non-freezables and you’ve secured them in their respective safety zones…for now.

 

 

You see, everything has its place here until it doesn’t.

Since we don’t have a pantry or a fridge large enough to store all of our goods, our house becomes our perma-pantry and perma-refrigerator where the Shuffle Hustle begins (cue the music please). Different corners of the house serve different purposes at different temperatures so the cold corner from one night where the low was 10 degrees Fahrenheit turns to the frozen corner the next night when the temp drops to -10 degrees Fahrenheit. Which means, that if the cold corner had delicates (lettuce especially), it’s time to get those precious dainties on the move. Do the Shuffle Hustle to find a new home…for now.

Our goodies storage, in order to make up for a small pantry and even smaller fridge,  consists of the hodge-podge following:

 

 

4 totes on the floor stuffed underneath a counter’s shelf

1 mini fridge/freezer combo

1 wall pantry measuring about 2 cans deep, 3 ft. wide and 7 ft. tall (shower hardware at the ready)

 

 

3 large totes, 5 mini organizers in the loft upstairs (aka our bedroom)

Multiple cold to potentially frozen corners of the house

1-2 (weather permitting, meaning, it stays below freezing) totes outside.

 

Do the Hustle.

The initial landing places of most things will inevitably change as the goodies get eaten and the rest of the truck gets unloaded. From one day to the next, the fridge can go from chock full to half empty and then right back to filled to the brim again. As one thing moves or proves hearty enough to shift, another, perhaps more delicate flower takes its place.

But this doesn’t just happen with produce. The beans and canned good and frozen fun, they too get in on the dancing.

Let me set the scene of a typical evening:

The dinner of choice: Pasta with Pesto, Shrimp, Peas and Carrot Ribbons

The Dance: Shuffle Hustle (Techno Remix)

As the water comes to a boil, The Chief might ask me: “Babe, do you know where the pasta is?” I might say “Totes!” and point him towards the milk crate in which we store “grab-ables”, AKA, the high touch items like pasta, tuna, canned tomatoes, chocolate (when we have it) and snacks. Needless to say, this is my favorite spot of the house. But alas, The Chief replies the dreaded response: “Nope”.

The dance begins, the music gets louder. Up I head into our Loft where I try to remember the clues I left myself as to where everything was last year. I know both totes are freezable (or at least hope I know that otherwise, I’m likely about to discover a mess). I know one tote is mainly freezable (fingers crossed) condiments and canned goods while the other tote is filled with grain-type goodies: pastas and noodles of all varieties and some coffee to top it off. Which one? Does it really matter? Just open them both, right? Well, the thing is, it’s not just the opening of a tote, it’s the dance, the constant moving of one thing to gain access to another. In this case, it’s the moving of one large tote or five smaller totes off the food totes held captive beneath them. I close the hatch to prevent a spill. I choose the one with the one large (and I’d forgotten, very heavy) tote atop it.

Wrong.

I proceed to move the heavy tote back and unearth the other. With everything finally up and off of the tote, the true tote of my desire is now exposed. Pasta! I grab a couple of bags in order to stave off having to do this particular Shuffle for a while and make a mental note of the contents of both totes to speed my next foray into the “pantry” as I put everything back in order.

Downstairs I head. This dance is almost over, there’s dinner to be had. Until…

We need the shrimp and the peas. Out The Chief goes to dive headfirst into the frosty haven that is our new freezer. Despite our best efforts to catalog just what lies beneath, still, disorder sneaks her swift paws into our frozen bliss. Finally, he finds the shrimpy pals and heads in. Onions and garlic going, I move to toss in the shrimp and ask for the peas for the shrimp’s cooking company.

“Shoot!”

Out again The Chief heads, this time to the frozen totes near the house (which only the week before had to be completely emptied, goodies stored elsewhere, due to a three-day stretch of warm, sorry “warm” weather. 33 degrees Fahrenheit I don’t think should be so nonchalantly labeled as warm. But here, it is as it’s simply too warm to keep a frozen handle on things). The peas smile up at The Chief as he collects them and delivers them to his bride to be. Yet, just as soon as he starts to take off his boots, I toss them back his way, realizing that due to our recent lemon juice ice cube making marathon (due to lemons who wanted to go bad within a week of purchase. What gives?!) our inside mini-freezer can’t spare the room. Again out he goes to put them back into their frozen holdings.

The Chief finally un-boots and prepares a movie for us as I put the finishing touches on dinner. Carrot ribbons spun, it’s finally time. The pasta is twirled into bowls, the shrimp and peas plop atop and the pesto…

The pesto.

I go to the cold northern corner of the house, a wonderfully consistent corner for cold-hearty condiments and champagne alike.

The pesto is not with its chilly friends. The champagne looks up at me with a shrug.

The pesto, we realize, we forgot to replace (by bringing a new one in from the freezer) when we finished it the last time we made our pesto shrimp feast and now, we are about two hours too late.

This time, figuring this evening had tortured The Chief enough,  I head out to the freezer to do the deep dive to find the pesto and find it I do, but not until I’ve dove to the depths. Oh joy! Chickens and vegetables and frozen fruit get tucked back in again and I bring my pesto prize proudly into the house ten minutes later to the presence of now cooling pasta. Back everything goes, into the pot as I fight to scoop the frozen pesto onto the awaiting pesto pasta dinner.  A little warmer and much more of a pesto pasta than before, the meal goes back into the bowls, preparing for their crowning glory: carrot ribbons. They prance atop the highly anticipated twenty step dinner and as I head into the living room/dining room, I reflect on what seems ages ago when I ventured into the loft to start this pesto pasta process.

Dinner, my friends, is served.

 

 

The final dance of the night is the cleanup step. Thankfully, there’s room in the cold corner next to the champagne for her newest pesto friend and room in the tote under the open cabinets to keep the leftovers. Yet, tonight it is cold, in the near -30 Fahrenheit range and so, in order to prevent the pasta from freezing (the texture of brown rice pasta once frozen is lacking, to say the least) I take one of my puffy jackets and wrap it up like the present it is. A present into which a lot of work and a whole lot of Shuffle Hustle dance steps went.

The music dies down.

And just like that, just as you get comfortable with your jacket wrapped leftovers and your pesto placed just right. Just when everything has its place and your tiny world is contained enough that you don’t feel overwhelmed by it all, a friend calls…and asks if you need anything from Town.

Let the tumbling crumbling mountain of goodies dance begin again.

The things we do for love (of food).

Do the Hustle.

 

With love,

From Alaska