I progress

I’m down to one sack of unshelled Burkett pecans yet to do—well, actually its more like one and a half sacks, but I may pitch that last half sack because they aren’t cracked and will be a bunch of work to get out.  While I’m not completely certain, it looks as though I’m gonna wind up with fifty pounds of shelled nutmeats (or thereabouts).  Now the question becomes:  where in the hell am I gonna find freezer space for all of them?  I have to keep them cold, or they go rancid.