Once again Cate from Sweetnicks has come up with a blogging event I can't resist. In an event she's calling I'll Show You Mine If You Show Me Yours, Cate wants food bloggers to show what's in their refrigerator.
The funny thing about this is my brother, Rand, has been telling me for a few months now that I should show my freezer-organizing system on the blog, but I've resisted, mostly out of fear that you would all decide I'm hopelessly obsessive-compulsive. I admit, I'm a wee bit compulsive about my freezer. I have an upright freezer, separate from the refrigerator, and there's a list on the side showing what's inside. When I use something from the freezer, I decrease the number, so it's an ongoing inventory of the contents. At least that's how the system is supposed to work, when I remember to do it.
My fridge isn't quite as uber-organized as the freezer, but it's pretty organized too. It's usually full of good things to eat, and always has lots of gourmet specialty ingredients that I love to experiment with. I bet if you were visiting my house you would love raiding the fridge. So here it is, recorded for posterity, or at least the blogosphere, a post about what's in my fridge.
I love my refrigerator, which was new last summer, because it's BIG, it has water and ice in the door (two kinds of ice cubes), and there are lots of shelves and drawers, making it easy to get to things. On the front there are always drawings or photos from students and nieces and nephews.
On the top shelf I have about 8 kinds of salad dressing, including Cardini's Caesar, one of my favorites, crunchy cucumbers from Mahanandi, baby arugula and baby romaine lettuce, a container of marinated garbanzo bean salad, eggs (behind the lettuce), homemade ranch dip for veggies, and low carb bread.
The next shelf has Crystal Light iced tea, Crystal Light Ruby Red Grapefruit, that enormous tub of Gorgonzola I've been talking about, red peppers and red onions which are going to be made into kabobs, chicken marinating in a bag for the same kabobs, leftover Sweet and Sour red cabbage, a container of mint, low carb tortillas, whole wheat pitas, and egg casserole cut into pieces to eat all week.
The next shelf has staples like Diet Coke with Lime, Diet A & W Root Beer, low carb yogurt, sugar free jello (for the nieces and nephews), and chicken base, beef base, veggie base, pork base, and ham base, mostly from Penzeys.
Next comes a drawer with lots and lots of cheese. There's a big block of Parmigiano-Reggiano sealed in plastic by my Foodsaver machine, grated Mexican blend and grated mozarella cheese, sharp cheddar, feta, goat cheese, Gruyere, and even a bag of pepperoni to make pizza.
The next shelf has sour cream, mayo, grated parmesan cheeese, Kalamata olives, capers, red peppers, tartar sauce, dill pickles, peeled garlic cloves, a huge jar of minced garlic, and sun-dried tomatoes.
My vegetable crisper is actually pretty empty this week, since it's the last week of school and I'm not cooking that much, but I do have big carrots, small carrots, cabbage, celery, parsley, and a red pepper. Normally this is so full I can barely open it.The lower crisper, also relatively empty right now, has lettuce washed for salad, cucumbers, and a big bag of romaine hearts from Costco.
Moving on to the door of the refrigerator. I'm skipping the butter holder, which has butter and also I Can't Believe It's Not Butter. (I confess, I hardly ever use the ICBINB. Call the South Beach diet police if you must.) The first shelf has horseradish, chile garlic sauce, yeast, black bean sauce, Hoisin sauce, sweet mango chutney, tamarind curry sauce, tamarind paste, Thai green curry paste, Thai red curry paste, Malay red curry paste, Madras curry paste, and Penzey's Pork Taco seasoning.
Next we have oyster sauce, Ponzu sauce, ground garlic, A1 Sauce, Teriyaki sauce, Tamari, Mirin sweet cooking wine, ground ginger paste, Worcestershire sauce, and Stir Fry sauce.
Next is ketchup, low carb ketchup, low sugar apricot jam, fish sauce, low sugar rasberry jam, marionberry jam, ICBINB spray (which I never use), green Tabasco, Trappey's hot peppers, Crystal hot sauce, green olive tapenade, lime juice, and pomegranate jelly.
The last shelf has yellow mustard, Dijon mustard, stone ground mustard, horseradish mustard, natural peanut butter, low carb peanut butter, Chipotle mayo, and Dijon/Mayo blend.
There's the freezer side too, but we'll save that for another time. Now, at Cate's request, three things that are ALWAYS in my fridge:
- Diet Coke with Lime
- at least 5 kinds of cheese
- milk (I'm just not a milk drinker and don't eat cereal)
- white bread (never buy it or make it)
- desserts of any kind (I was never a dessert eater, even before I started eating the South Beach way)