Let’s interrupt this regularly scheduled programming to play, Snooping in my kitchen. In this episode, I’ll show you pictures of what’s going stale in my fridge right now and you’ll be excited, right?!
Actually, after three hours of loading 100 photos into one blog post yesterday, I just wanted a break from trip pictures.
And really, sometimes this can be quite fun. I had a college classmate (sort of. She graduated before I came to Wayland) who would sometimes list the contents of her dorm room mini fridge on her Xanga, and I always found it quite interesting to see what college students choose to store at their convenience.
First up! The top shelf. This is where I keep the majority of my dairy and dairy-ish items.
Thawing chickpeas. I’m making channa masala!
Organic heavy cream. For making my own half-and-half. And whipped cream. And butter and buttermilk. I’m hardcore.
Honey jar of leftover coffee. Wait, what?
A chunk of gruyere cheese
Honey jar of bacon grease. I use it in cooking like butter. Therefore it goes on the dairy shelf!
Organic whole milk European style yogurt. Lately I’ve been participating in 100 Days of Real Food weekly mini-pledges, and the challenge for this week is no low fat/lite/fat free anything. The only grocery items that were really affected in my household were yogurt and milk, to the husband’s great joy. I actually started buying whole milk yogurt after my trip to Europe, where NO dairy was reduced fat. I felt relieved while eating my muesli with dried fruit, nuts, seeds, oranges, and WHOLE milk yogurt almost every morning and then later when I was able to button up my jeans more comfortably than at the beginning of the week. Since I’ve never had a problem overeating dairy (okay, except ice cream), this didn’t really change my diet much. Plus, my last blood tests revealed I could use some more monounsaturated AND saturated fat in my diet. Only problem is that I have to travel to Lubbock to get whole milk yogurt. Grrr.
Next shelf! The produce shelf!
I like to pull a Roni and keep a lot of my produce at eye-level. I do use my crisper for things like carrots and broccoli, but things that go bad quickly I like to keep at eye-level.
Zucchini wrapped in a paper towel (them things get sticky and wet when they age. Paper towel helps prevent that)
A few aging stalks of asparagus (Edgar ate all but two. What the heck?!)
Leftover canned pumpkin
Organic spinach. A staple in my household.
Roasted Red Pepper Hummus
Perfectly ripe avocado (I leave it on the counter until it’s ripe, and then if I’m not ready to eat it, I stick it in the fridge to halt the ripening)
Half an organic red pepper (waste not want not)
The protein+leftovers shelf
Leftover Eggplant and Tofu Curry
Thawing local grass-fed sirloin steak (Edgar is finally on a rotating shift, which means this week he gets to work days and be home with me in the evenings for the first time since November! We’re celebrating by grilling steak on Tuesday!
A tiny container of gravy Edgar brought home from Dairy Queen. I have no idea.
Eggland’s Best eggs. I normally buy local, pastured eggs but my delivery won’t come until this weekend. Plus I got a coupon through the FoodBuzz Tastemaker Program. Whee!
The drinks and bulky items shelf
Organic unsweetened soy milk. (How long does opened soy milk last in the fridge??)
Leftover Leek, Bacon, and Gruyere quiche
Organic whole milk
The veggie crisper drawer
Organic baby carrots
Organic whole carrots
The fruit crisper drawer
Organic apples. That’s it. Most the fruit I buy is not fridge-friendly (mango, bananas, frozen berries, etc)
The Door (ooooh dread! We actually don’t use many condiments, but they’re there on the rare occasion we need them)
Mascarpone cheese (I use it instead of cream cheese, since cream cheese has a lot of ingredients I can’t pronounce)
Small chunk of parmigiano-reggiano (the real stuff)
Some leftover chunks of Challenge unsalted butter (I honestly can tell a difference in the flavor between this stuff and the store brand. I don’t care how many times they call it a ‘flavor seal,’ parchment paper wrappers are not appropriate for unsalted butter. Only aluminum foil is, and only Challenge seems to understand that!)
Rapid Rise yeast
Crofters Organic North America Superfruit Spread
Sweet pickle relish
Sundried Tomato Paste in a tube!
Tiny jar of grape jelly from a coworker
Stubbs Barbecue sauce
Jack Daniels Barbecue sauce
Low Sodium Kikkoman soy sauce
Organic grade B maple syrup (after three expensive bottles of spoiled maple syrup, we realized we were supposed to refrigerate them. Ahh!)
Light raspberry vinaigrette
Spoiled grade B maple syrup (sigh)
Dijon mustard that Justin and Aubrey left at our house a month and a half ago (we are not a mustard-eating family!)
Whipped cream in a can Edgar bought it.
More pickle relish Why?!?
Smart Balance mayo spread (for the rare occasion I make tuna salad. Really, that’s its only purpose. Same with the pickle relish, in fact.)
Asiago Caesar dressing
Leftover ganache from the Death by Chocolate Mini Cupcake experiment.
White wine (Clos do Bois Chardonnay. Very good, especially when consumed after freshly corked! Though we have a habit of not drinking it quickly enough before it oxidizes)
Red wine (Red Truck Organic Petit Syrah. Also good, but not my fave.)
Alright folks! Hope you… uh.. enjoyed that?
Coming soon on Snooping in my kitchen—the freezer and the pantry!
Anything strike you as weird? Interesting? Unexpected? Completely typical? Hehe.
What’s the weirdest thing you’ve got in your fridge?