Our son got married last weekend, and the hockey boys cleared out about six weeks ago, and somewhere in there I started walking around feeling like a man who had just solved a very complicated equation. Fewer people. Less food. Maybe I’d finally figure out what a normal grocery run looks like.

I have not figured that out.

What I’ve figured out is that our three freezers — the kitchen one, the garage one, and the chest freezer that operates mostly on faith — contain a fairly accurate biography of the last several months of our family’s life, and that biography is not well-organized.

The honest version is that I did this. I buy a ten-pound tube of hamburger because that’s who I am, probably during some kind of Sam’s Club fever dream, and then I brown it and portion it into freezer bags I’ve flattened out because flat is more efficient. Except they’re not flat. They have ridges. They develop personalities. They stack the way things stack when the person doing the stacking is optimistic but not precise. Over time they’ve been joined by what I can only call the Chicken Bag Cousins — bags from three different cooking sessions, a couple of optimistic grilling sessions that nobody finished, reheated once and found wanting, frozen again on the theory that Past Me was looking out for Future Me. Future Me has since learned that Past Me was overconfident. There’s also a respectable quantity of brisket, some sausages I can’t fully account for, and enough frozen banana halves to suggest I had real smoothie ambitions that I haven’t quite followed through on. My job is to rotate all of this back through the kitchen before it becomes archaeology. I am failing at that job.

The problem isn’t just volume. It’s that everyone eating out of these freezers wants something different. My wife is dieting, so there’s browned turkey in there for her taco salads. My son’s new wife is vegetarian, so we’ve got black bean burgers, vegetarian pizzas, and somewhere north of a dozen sweet potato and bean burritos she can heat up when whatever I’ve made for dinner doesn’t work for her. The hockey boys left behind pizza rolls and mozzarella sticks the way other people leave behind furniture — just part of the place now. And then there’s me, standing in front of an open freezer at 5pm, trying to figure out how to turn any of this into something that resembles a meal.

My daughter gets a tour about once a week. I open the chest freezer and make my case. “Wouldn’t sloppy joes be good? I’ve got the beef right here, already browned.” Last visit, she left with a few things and agreed in principle to two dinners next week, which I’m counting as a genuine win. Our granddaughter Ellie is less useful — she’s refusing to grow teeth at any kind of reasonable pace, which I respect as a personal choice but doesn’t help with the chicken situation.

The cruise is in mid-summer. That’s the finish line. Every freezer-excavation dinner between now and then is doing something — keeping us honest, keeping us from buying more food we don’t need, keeping my wife and me from just staring at each other while eating tonight’s protein selection and pretending we planned it that way. The dining room on the ship is going to feel earned.

I grew up in a house where you didn’t waste food, and that’s still in me. Some of what’s in those freezers isn’t exactly what I’d serve company, but it deserves better than the trash, so we eat it, and we move on. It’s a strange thing, eating your way through a freezer that was packed for a different version of your life — when the house was full, when I was buying for a crowd, when nobody thought twice about four frozen pizzas on a Tuesday night. The house is quieter now. It’s a good quiet, mostly. Our son is happy and our daughter’s family is close and Ellie is growing up even without the teeth. Things are good.

The freezers will catch up eventually.