Skip to main content

What's in Your Refrigerator?

I am embarking on a massively ambitious project today.  I am cleaning out my ice box AND my pantry.  I know.  I've completely lost it.  What drove me to this insanity, you ask?  I'm tired of spending too much money at the store every week, buying things I probably don't need, all because I have NO IDEA what already lurks in my pantry.

When we first moved into our house, Dev built a mac daddy pantry for me under the stairs.  I proceeded to fill it with all manner of strange and wonderful things.  Then I promptly got about my life and forgot completely what I already had in it.  Sad, no?

So in a show of transparency (I hate that word) and to keep me honest, I am going to publish here a list of the contents of my ice box.  Note:  I honestly try to buy organic for all my dairy, eggs, produce and meat.  I know not everyone can do that, but I'm lucky that we have no kids (other than Bear) and we both are willing to pay more for the security and nutrition.  That's not to say that we are health nuts.  We are FAR from that.  I also have my share of crap (as you'll see).   These are the things I have on hand RIGHT NOW...

BBQ sauce (bottled and homemade)
Worcestershire sauce
prepared horseradish
fish sauce
teriyaki sauce
balsamic ketchup
sesame oil
Major Grey's mango chutney
Duke's mayo (I have a black market supplier back home :)
French's yellow mustard
strawberry/rhubarb pie filling
jarred roasted red peppers
ginger/soy dipping sauce leftover from a recipe
apple butter
jarred minced ginger
mirin (cheap Japanese cooking wine)
bottled gyozo sauce
bottled caramel sauce
walnut oil
dijon mustard
chicken, seafood and beef stock concentrate
wasabi paste in a tube
tomato paste in a tube
6 bottles New Belgium 1554

Top shelf:
glass jar of bacon drippings
container of leftover cheese grits
bottled lemon juice
1 pint heavy cream
leftover cream cheese glaze from a batch of cinnamon rolls
jug of maple syrup
container of cabbage slaw

Next shelf:
dog food
store bought chocolate icing (leftover from cupcakes for Dev's class)
container of home made pesto
whole chicken (thawing for a batch of soup later today)
container of home made yogurt in a strainer
chicken/cheddar quiche defrosting from the freezer

Next shelf:
paper bag of cremini mushrooms
container of balsamic pickled chipolini onions
container of white miso
container of olives
sour cream
jar of pickled baby corn
Yoplait strawberry yogurt
jar of marinated artichoke hearts
soy sauce

Cheese drawer:
cream cheese
goat cheese
Wensleydale with cranberries
lunchmeat chicken breast
yellow cheddar
Canadian bacon
provolone slices
won ton wrappers
white cheddar
fresh thyme
one sliced orange (for cider)
fancy merlot aged cheddar
dill havarti

Main shelf:
club soda
whole milk
sour cherry juice
chai concentrate
apple cider
half n half

Crisper drawer:
paper bag full of assorted chiles (poblano, jalapeno, anaheim, etc.)
half an onion in a baggie
pea shoots
bag of meyer lemons

Bread drawer:
hot dog buns
corn tortillas
wheat/flaxseed flatbread (yuck)- must figure out how to use this

This turned out be quite an eye-opening exercise.  How can I constantly say I have nothing to make for dinner?

Another reason for doing this is to find out how far afield I am of normal.  Is this what other people keep in their ice boxes?


Popular posts from this blog

Carrot Cake!!!!!!

I made my very first ever from scratch homemade cake at 7,500 feet above sea level today. I have made many homemade cakes before, but that was back home in Savannah, which is practically 2 feet below sea level.

After many dismal failures (including box mixes) I have finally made a cake from scratch that turned out decent. No- better than decent. I think this is the best cake I've ever made. No joke.

It all started when my fried Emmy posted on her blog about receiving as a gift from her hubby, a copy of "The Joy of Cooking." By the way, you should go read her blog. She is nauseatingly multi-talented. She cooks and knits beautifully, as well as a bunch of other stuff I learn about every freakin' time I read her blog. So go over to her blog right now.

Anyhoo...she read the high altitude instructions and cranked out a beautiful red velvet cake that made me drool. After reading that, I decided it was time to stop being a wuss about baking at high altitude and try a…

Sunday Love...

This is what Sunday morning looked like at our house. I was inspired by some beautiful strawberries I bought at the store yesterday, so I wanted to make a special breakfast.

What says "I Love You" more than a stack of hot, homemade buttermilk pancakes???

Well, I'll tell you what. A stack of hot, homemade buttermilk Strawberries Romanoff Pancakes with Brown Sugar-Sour Cream Sauce. That's what.

A very good friend of mine from back home in Savannah, Jared, sent me for an engagement gift a year subscription to "Southern Living" magazine. He explained that he didn't want me to "forget how to be Southern." Although it is doubtful that I will EVER not be Southern, it was a very sweet gift. And I must admit I was so excited the day it landed in our mailbox that I had to fight every instinct in my Southern body not to plop on the couch right then and there and read it cover to cover and commit it to memory.

In the April 2009 issue of "Southern L…

Gouda Mac and Cheese

IMG_1102, originally uploaded by All Things Mimi. Dev loves gouda cheese.
We had a hunk of it in our fridge.
So...I decided to make mac and cheese out of it.
Unfortunately, I wasn't going by a recipe, so I can't tell you exactly how I did it. I can give you a blow by blow, but that's about it.
I started by sauteeing an onion in olive oil and butter (if I had to guess at amounts, I'd say maybe a couple of tablespoons of butter and one tablespoon of olive oil). Oh- and I started boiling the elbow pasta. I boiled about half a pound of pasta for 8 minutes, then drained it.
Back at the cheese sauce...
After the onions had softened (about maybe 5 minutes), I added flour. How much? I have no idea- maybe a quarter cup? I let it cook like a roux for about 5 minutes. I added a little salt and a few drops of hot sauce at this point. I had managed to eek 2 cups of dairy liquid out of my fridge- I had about 1/2 cup of 2% milk, about 1 cup of half and half and maybe 1/2 cup of white wine. …