Cinnamonizing

I have been cinnamized! Now that the apples and squash are an every day part of my diet and my canning and preserving routine, I continue to use cinnamon as an exception. I guess I'll have to pick it for the rest of this food experiment, because the craveable spice has worked its way into just about every batch of sauce.
Every year, I promise myself two things. One is to label my seedlings and plantings properly, so that I know what I am working with in case a new plant is successful. The second thing is to label all the stuff that goes into my freezer, you know, all that important information like date and contents.
The other day I almost made a big cooking mistake by defrosting 3/4 cup of melded lime juice cubes and almost putting it into the brown rice. Now it isn't as bad as if I was fumbling for the toothpaste and ended up brushing my teeth with something like progesterone cream or Bon Ami. But I realize that my freezer, and my dehydrated food stash has gotten out of control, and I don't want to wait until January to start enjoying some of my stash.