I purged the refrigerator today – just found out we’re hosting Thanksgiving for the extended family and assorted random old people that my grandmother collects (at least 18 guests, possibly as many as 26), and this is one of those things that needs to be done along with blacking the wood stove and vacuuming out the registers.
By “purge” I mean not just getting rid of the fuzzy science experiments in the back of the bottom crisper drawer. I’m actually not bad at keeping ahead of leftovers.
No. By “purge” I mean hauling out, sorting, consolidating, coming to terms with, discarding and/or keeping everything else that’s in there. By the time I got everything pulled out and organized into rough categories, of the approximately quarter of an acre of counterspace in this kitchen, two-thirds of it was covered by jars, bottles and containers of stuff.
Mustards:
Chinese hot
Grainy Dijon
Gulden’s Spicy Brown
Horseradish
Jalapeno
Chipotle
Sweet hot
Raye’s Old World Gourmet
Hot sauces:
Louisiana style
Original Tabasco
Habanero Tabasco
Jalapeno Tabasco
Cholula Original
Cholula Chipotle
Asian sauces:
Teriayaki
Black bean
Sambal oelek
Hoisin sauce
Duck sauce
Fish sauce
Oyster sauce
Red curry paste
Green curry paste
Salad dressings:
Chipotle ranch
Caesar
Chipotle cheddar
Italian
French vinaigrette
Two kinds of bleu cheese
Buttermilk ranch
Russian
Thousand Island
Jams & preserves (which we DO NOT USE EVER):
Grape jam
Grape gelly
Strawberry preserves
Strawberry jam
Pomegranate jelly
Blueberry spread
Pear jam
Apple butter
Ginger preserves
There were also six kinds of ice cream topping, assorted pickles and a number of random sauces and condiments.
My fridge is still full, but at least it’s squeaky clean and organized now….
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