I got a new refrigerator last week. It’s all shiny, stainless steel goodness and the fact that I love it so much is just a tad bit bothersome. It dwarfs my old one and I bet Ellie’s and Pueblo Girl’s would both fit in it with room to spare.
Refrigerators are funny things. Some of the food that’s stored on the shelves is transient–just taking up temporary quarters until it’s baked or grilled or boiled. But other items seem to take root. They apply for citizenship, stake their claim and hunker down in the dark chill for all time.
Beware–those items breed–especially the condiments.
As I was transferring items from the old fridge to the new, I made a few discoveries.
I prefer the Hellman’s in the middle. Husband prefers whatever he finds on sale. The one on the left is one I inherited after my last lake trip. And there’s more in the pantry.
I like to try different kinds of barbecue sauce. Husband prefers the one on the right. And there’s more in the pantry.
Here’s a selection of random flavor enhancements. No matter how hard I try not to, I always seem to have two jars of capers open at the same time. Is it just me, or does that happen to y’all too? Of course, there’s more in the pantry.
And here’s where it really gets scary–seven kinds of mustard, including two that I bought in France several years ago and have been “saving” because, you know, I bought them in France. We had a friend join us for Thanksgiving. As he was loading up his car for the trip home yesterday, I asked if he wanted a turkey sandwich for the road. He said that he did, but could he please have mustard on it instead of mayonnaise.
Sure. What kind would you like?
He looked at me, slightly perplexed.
Dijon…whole grain…spicy…tarragon…um, regular yellow…
You see, my friend lives in one-mustard-only kind of world. The idea of having to choose among mustards was foreign, but he went out on a limb and opted for the whole grain. I snuck a little dijon on the bread as well, just for a contrast.
So tell me, is this condiment fetish just me or do they breed in your refrigerator as well? And don’t get me started on the pickles, relishes and olives. That’s a whole other blog.