This was a great read and I’m a big fan of Ellen’s work. And I’m such a fan of this series. Well into year 2 in Portugal, I’m trying to calm down and not snap things up when I see them (for fear of not seeing them again) but I have a condiment problem. Since we have limited space and a European-style fridge-freezer (as opposed to what’s known here as American-style), we’re in the market for a second, auxiliary set up for wine and condiments. Then maybe I can be more organized :) I’m inspired by Ellen’s methods.
It can be more madness than method, Alison. OnceI open those condiments, I try to use them in 3-4 weeks before I begin "playing" with the next. I'm working my way through a bottle of Lebanese pomegranate syrup. (send any ideas!)
Pomegranate molasses is one of my all-time favorites. Check out Turkish mountain salad - uses walnuts and olives pomegranate molasses and greens. Delicious.
So much to think about in this article! I'm inspired to eliminate the many jars of condiments and sauces that take up way too much space in my refrigerator to make more space for fresh produce and quality proteins. Making and freezing homemade sauces is a brilliant idea!
Okay, I’m sure you can’t cook gourmet all of the time. What’s in the freezer other than what you’ve already cooked and frozen? Curious what brands you find acceptable or what prepared meal kit services you’ve tried…
Well, there are some latkes from 2 years ago from Barry’s deli. And, hummus, baba ghanoush from Sevan in Watertown which I’ve written about. I buy breads from bakeries I think take care to use good ingredients and freeze them pre- sliced. I buy plenty of grocery foods - I just keep an eye on the sodium and added sugar/ serving size ratio reading labels and consider that as I prepare what I eat. I don’t like meal kits because more often than not you’ll get non-perishable components ( they have to store them before they ship to you) I think there are good solutions when strapped for time to cook: Buy a protein like rotisserie chicken and flash sauté greens or broccoli and heat a can of black beans, let a personal chef stock your freezer and add a fresh vegetable or two when reheating, and have two or three sheet pan and fish recipes you can turn out in 15-20 minutes in your repertoire. You”ll have plenty of options for easy meals through the month. I’m of the mind that these can be just as time-saving as meal kits in the end, I think. You’ll have more control.
This was a great read and I’m a big fan of Ellen’s work. And I’m such a fan of this series. Well into year 2 in Portugal, I’m trying to calm down and not snap things up when I see them (for fear of not seeing them again) but I have a condiment problem. Since we have limited space and a European-style fridge-freezer (as opposed to what’s known here as American-style), we’re in the market for a second, auxiliary set up for wine and condiments. Then maybe I can be more organized :) I’m inspired by Ellen’s methods.
This fridge series has already made me organise my fridge contents. What to keep in the fridge and what not.
It can be more madness than method, Alison. OnceI open those condiments, I try to use them in 3-4 weeks before I begin "playing" with the next. I'm working my way through a bottle of Lebanese pomegranate syrup. (send any ideas!)
Pomegranate molasses is one of my all-time favorites. Check out Turkish mountain salad - uses walnuts and olives pomegranate molasses and greens. Delicious.
So much to think about in this article! I'm inspired to eliminate the many jars of condiments and sauces that take up way too much space in my refrigerator to make more space for fresh produce and quality proteins. Making and freezing homemade sauces is a brilliant idea!
I think you know your way around a homemade sauce or two!
Okay, I’m sure you can’t cook gourmet all of the time. What’s in the freezer other than what you’ve already cooked and frozen? Curious what brands you find acceptable or what prepared meal kit services you’ve tried…
Well, there are some latkes from 2 years ago from Barry’s deli. And, hummus, baba ghanoush from Sevan in Watertown which I’ve written about. I buy breads from bakeries I think take care to use good ingredients and freeze them pre- sliced. I buy plenty of grocery foods - I just keep an eye on the sodium and added sugar/ serving size ratio reading labels and consider that as I prepare what I eat. I don’t like meal kits because more often than not you’ll get non-perishable components ( they have to store them before they ship to you) I think there are good solutions when strapped for time to cook: Buy a protein like rotisserie chicken and flash sauté greens or broccoli and heat a can of black beans, let a personal chef stock your freezer and add a fresh vegetable or two when reheating, and have two or three sheet pan and fish recipes you can turn out in 15-20 minutes in your repertoire. You”ll have plenty of options for easy meals through the month. I’m of the mind that these can be just as time-saving as meal kits in the end, I think. You’ll have more control.
No one can organize a fridge quite like Mom!
you have me working on repeat!
I’ve been learning from Ellen for years, and I am always so grateful for all of her insights :)
I am the OG fridge disorganizer……..