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Stare into the fridge. A carrot, broken in two; chocolate; old oregano. Never mind, I’ll defrost something for lunch. Stare at the stack of plastic tupperware on shelf number two. They’re all brown, one is orange. In some you can see dead, frozen vegetable pieces pressed up against the side, giving a slight clue as to the contents. Select a brown one, put it in a pan with a bit of water and wander off. Half an hour later, peering at the defrosted liquid. Pause. Liquid? Sigh, gravy for lunch then.