I had an unexpected night off last night, and instead of moldering on the sofa catching up on Alias (okay, I did that, too, but as a reward for cleaning), I decided it was time for the Spring cleaning of the fridge. After all, we are almost to the farm market season, and where will I put all of my farm-fresh produce and everything if my fridge is crammed with uneaten leftovers? I should have taken "before" pictures, but it might make you lose respect for me as a kitchen goddess, so I'll just give you the afters. Besides, I documented my fridge last Spring with before (yikes! I promise it wasn't that bad this time - I can't believe I posted that. Or linked to it again. I think my mother just cried a little bit) and after pics. The thing I love about my particular fridge (thanks, Mother in Law!) is that I can remove every single shelf and pull everything apart for cleaning. Once all the shelves and whatnot are out, one can clean the shell of the fridge. Also, I can rearrange the shelves in any configuration, so I am forever trying to get the right combination. Now that everything has been cleaned and disinfected, it's all ready to get messy again!
Top shelves: shelf one - mango, cheeses - Parmesan, 2 kinds of aged Gouda, pickled plums, black bean sauce, sesame seeds, lemon juice. Shelf 2 - eggs, chili paste, these awesome purple Cerigline olives from my mom got for me (thanks Mom!!), and vanilla tapioca snack packs from when Brother in Law was staying with us. Shelf 3 - Trader Joe's Sweet Potato Bisque, Trader Joe's Italian sausage pasta sauce (it just doesn't cut it after the Mid's, I have to say) more chili paste, Husband's favorite plain old yellow mustard, almond butter from Whole Foods, mild & full flavored miso pastes, tofu.
Bottom shelves & drawers: Indonesian chili paste, yeast, lots of hot sauce, rice vinegar, giardinera in olive oil, peanut butter, my favorite super expensive soy sauce, Korean grapefruit health vinegar drink, ume concentrate. Crisper - sauerkraut, fennel, red cabbage, carrots, Brussels sprouts, more tofu! Bottom drawer - locally grown and milled white whole wheat flour from Quiver Full Farms (available soon at the North Market Farmer's Market!), and beef tendon.
Top door (look, North Market friends! It's right next to my North Market tote!): first bev cooler - ume juice and club soda. Second bev cooler is the yogurt cooler - Fage 2% with cherry preserve, Brown Cow maple & coffee flavors, skyr, and sriracha.
Bottom door: shelf 1 - pumpkinseed & hazelnut oils, real pomegranate grenadine, maple syrup, cherry syrup, Worcestershire sauce, Kewpie mayo, miso condiment, persimmon vinegar. Shelf 2 - more hot sauce, sweet soy sauce, light soy sauce, tamari, black bean sauce, hoison, sesame oil, sweet chili sauce, ginger and garlic paste.
And there you have it. My fridge in all it's glory. I think it's time to stop purchasing every sauce available for sale at the Asian grocery store.
