We found the perfect small fridge yesterday, on sale, and it's in the van. (http://www.sears.com/shc/s/p_10153_12605_04695882000P?prdNo=6&blockNo=6&blockType=L6)

No freezer-- all fridge shelves and a produce bin-- with exactly the cubic footage we actually USED in the older, bigger one. Good door storage as well.

The issue is that the kitchen has a cabinet overhead in the only place a fridge can logically go, and so when we bought it we could not buy as many cubic feet as we needed. So after the last grocery shopping, we caculated what we needed and found it. It's bigger than a bar fridge and much, MUCH shorter than a kitcehn fridge-- about the height and footprint of a small chst freezer. It will come in and sit oin a pallet soon, and next Adrian will build a storage surround. Because it is short it will sit on top of a shelf to raise it to eye height and give us starge above and below and alongside it.

We resisted the urge to buy another apt/fullsize fridge with freezer, which is what had been there. This will hold exactly what we need it to hold and not allow for piling up crap.

But we were bad yesterday-- also getting a Cuisinart 9-cup food processor to replace the 70's-era one that dies last week. It matches the fridge we took out and they will be interred together!

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Regarding the chicken discussion just previous-- we freeze boneless breast, both cooked and raw. Tips about all that are in another thread already but we use wax paper to wrap each piece and then group the pieces in labeled freezer Ziplocs. I sometimes also shred (fine-slice ion bite size pieces) for stirfy, and bag those in dinner-for-two portions.

~Susan