March 15, 2013 by BettyCupcakes
I’m always curious about what people do behind closed doors…no, not that door, but just how everyone goes about their daily routines. I love social history and my favorite museums are former homes, such as:
- Louisa May Alcott’s Orchard House in Concord, Massachusetts
- Isabella Stewart Gardner Museum in Boston, Massachusetts
- Gaudi’s house in Barcelona, Spain
- Claude Monet’s Giverny Gardens
You can find more homes to tour at OldHouses.com– I found a ton that I want to visit!
This post is to indulge your inner-voyeur, which I know you have or you wouldn’t be reading food/lifestyle blogs. I keep my refrigerator stocked with mostly homemade food and whole ingredients. That’s not to say that there aren’t frozen meals stashed in the freezer for crazy days or about 30 snack size bags of Smart Food popcorn in the basement pantry- I’m not a masochist! But overall, we eat food from scratch for about 18 of our 21 weekly meals. I run my dishwasher A LOT.
To start, let’s dish on dairy. In my fridge, there is:
- Goat’s milk
- Almond milk
- Part-skim ricotta cheese
- Whole milk Greek yogurt
- Non-fat Greek yogurt
- Light sour cream
- Parmesan cheese
- Soy formula
- Unsalted butter
- Smart Balance Buttery Spread
As you can see, there’s a lot of dairy and it’s from all manner of animals, vegetables, and minerals. Sam’s still a bit lactose-intolerant and I am, too. Since we’re transitioning him away from soy formula soon (oh happy day! Formula is a budget killer.), I’ve been experimenting with other milks that he can tolerate well. So far, hemp milk and goat’s milk are the best bets.
I use almond milk in my coffee, cereal, and some baked goods. The buttermilk is leftover from the Irish Coffee Cupcakes and I’ll probably make some scones or biscuits with the rest this weekend.
I bake with unsalted butter and we use the Smart Balance spread on toast.
Nick eats the ricotta mixed with vanilla and a bit of Truvia as an after-dinner snack. It’s so yummy!
In the Tupperware containers, we have:
- Roasted sweet potatoes
- Kidney beans
- Tofu sticks
- Leftover boozy buttercream from the Irish Coffee Cupcakes
- Homemade raw almond butter
- Leftover quinoa and millet topped with kidney beans
- Roast chicken
Like I said, I do a lot of dishes. I also label all of these containers, which may seem like overkill. However, I can never remember when I made stuff, so this prevents me from keeping leftovers past a week and helps Nick identify the food. He may have given Sammy canned pumpkin instead of pureed sweet potatoes a few times- whoops!
Hidden in the back are two almost empty bottles of ketchup. I.HATE.KETCHUP. Nick regularly tells me I am un-American due to my ketchup-loathing, but I have disliked the sticky, sweet condiment since childhood.
Our side door is a mish-mash of jars, bottles, and tubes. You can tell this isn’t a stunt fridge because I didn’t even bother to turn the butter right side up. And if I’m not mistaken, I think that’s just an empty box. While we’re confessing things, that yellow mustard is probably also empty. And don’t even ask how long that Miracle Whip’s been sitting on the shelf- you don’t want to know!
As far as condiments go, we don’t have a ton. I try to keep real maple syrup around just because it tastes SO much better. We have:
- Two different kinds of salsa
- A bottle of barbecue sauce leftover from Nick’s Birthday Brisket
- Three kinds of jam/jelly
- Lemon juice
- Tomato paste in a tube
- Frank’s Red Hot Buffalo Sauce
- Red curry paste
- Fish sauce
- Soy sauce
- Sesame oil
- Bruschetta spread
There’s a whole lot of Sprite in our fridge that’s going to stay there for a while. I don’t drink soda and Nick gave it up from Lent. Anyone thirsty?
So that’s my refrigerator- the new house is coming with a double door stainless steel number that makes my heart go pitter-patter. More storage space for the win!
What would I find if I looked in your refrigerator?
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