The only downside to freezing food is that it's then frozen. No matter how much you suddenly want to eat that frozen piece of cake or goat kidney, unless you plan ahead or have a microwave (and I'm not big on either), your appetite alone will not make it melt.
That's why I recently found myself sawing a soup in half, as pictured above. It was the last of the infamous buffalo yam chili, which I had the foresight to freeze but not to defrost by the time I wanted it. So out came the bread knife and the elbow grease (mine, not the buffalo's, though there may have been some of that, too).
But when life gives you frozen lemons, make room temperature lemonade. My blood sugar level crashed as the soup slowly passed through phases of matter on the stove top, but I tried to view the experience in a positive light. However, all I could come up with was that I'd never seen a cross section of a kidney bean before.
Speaking of patience, my garlic didn't grow as much in the past 24 hours as I'd expected.