Pat Coakley of Singleforareason fame, has issued a couple of interesting blog challenges recently. There was the ‘What’s on your refrigerator?’ challenge, and now there’s the revealing ‘What’s in your refrigerator?’
Here’s why I didn’t participate in the first fridge challenge:
See? There’s nothing ON my fridge. Usually I love weird and whacky magnets, but we currently have wood covering our refrigerator, so nothing sticks to it apart from post-it notes and I’m working hard to stem my addiction to those. What’s NEXT to the fridge is a calendar of beautiful French scenery, including lots of inspiration in the form of market stall pictures. Less interesting is that vertical group of white pipes to the right. It’s some sort of ancient radiator which we leave turned off because, when it’s on, it has a habit of making sounds like a UFO landing on the roof, which can be somewhat disconcerting when it happens at 3 in the morning.
Here’s the fun part. What’s IN our fridge:
On the next shelf down is some Bonne Maman jam for tartines at the weekend, butter, garlic pulp for moments when the fresh bulbs are too dry to use, rouille for soupe de poissons and that nasty lemon juice that comes in a plastic lemon bottle. I prefer the real deal, but somehow this plasticky thing found its way here so there it stays until it expires.
Third shelf down is parmesan cheese which we use on everything from Caesar salads to pasta sauces, more milk (semi-skimmed), croutons for salads, coffee for Monsieur’s utter madam of a coffee machine (highly temperamental and sees me coming every time), feta cheese for Greek salads, salad onions, free-range eggs and a wicked raclette platter of charcuterie and cheese.
At the bottom we have Dijon mustard, more butter (has to be Président, a mild French brand, for Monsieur), half a cucumber, prosciutto and a bag full of raclette cheese from the French farmers’ market that tempts me out of the office whenever they come to town.
Hidden away in the drawers are lots of salad ingredients, fresh herbs (dill, basil, parsley, chives) tuna steaks, chicken breasts and a selection of French dried sausage in three varieties: duck, wild boar and tomme de chevre (goat’s milk cheese). I still haven’t tried the tomme de chevre type, but am curious to see how cheese works in a dried sausage. Hmmm. Intriguing.
I think you can probably now understand why Monsieur and I are destined never, ever to be size zero.