Rundown.

Wow, I've really made a dent in things recently (though, I must admit, I've used little mustard, and actually purchased more)...

I've eaten almost all the pasta and pasta sauce over several evenings for dinner (though, not fast enough, some had to be thrown out because it reached sciencey limits).

I used the rest of the ham in a sandwich for lunch on Friday.

I made buttermilk pancakes using half the buttermilk and the rest of the eggs.

I had the pilsbury rolls for breakfast this morning with butter and honey. mmm.

Tonight, I used ketchup, eggs, stuffing mix, worchester sauce, onions, and ground beef (and extra stuff that's top secret) to make awesome meatloaf. I also used some potatoes and onions, the rest of the half and half, some chicken broth, and the grated cheese to make scalloped potatoes.

Look out, things are getting sparse in the fridge. Or not.

What Kristin Had for Lunch

Meals #1 and 2:

Last night I threw myself together a salad of romaine hearts, eggs, and week-old broccoli. A little Newman's Own Asian Sesame Salad Spray (only 1 calorie per pump!) and I had a meal. Not only that, I had the leftover leftovers for lunch!

The piece de resistance? The broccoli was definitely in the process of 'going science'... but I just cut off the brown, mushy parts (i.e. the very tip of each floret) and ate those babies up. There was a funky smell in the kitchen for a period of hours afterward, but it was 10 p.m., I was hungry, and I wasn't going to let a little decay in the way of my daily dose of dark green veggies. Do I get a bonus point for catching the brocc at the last possible moment before it turned to mush? I certainly hope so!

As a side note, I also polished off the last of the half gallon of skim milk, which I don't even think made it on the fridge list because Kathryn thought it was un-drinkable and left it sitting on the counter after the big fridge clean.

Baby Steps

I have now had dinner two nights in a row with fridge food.

Last night I polished off the catfish and cajun potatoes and the remoulade sauce.
Tonight I made a dent in the pasta and pasta sauce.

It isn't quite Iron Chef territory, but slow and steady wins the race.


* Sadly, neither of these dinners involved mustard.

** I would just like to point out that this blog is a teeny tiny step up from blogging about what you had for lunch. Maybe we should buy this book.

I just want to point out that I don't even know what Kimchee is. But I'll cook with it. I'm not above that.

List of Ingredients:

I've just spent a grueling hour chronicling the contents of the fridge here at 4425 Milgate. Here are the things our chefs have to work with from the fridge:

• Hellman's Dijonnaise


• Hellman's Honey Mustard


• TJ Aoili Garlic Mustard


• Honey Dijon Mustard N' Mayo Blend


• Dijon mustard


• WF dijon mustard


• Grey Poupon


• Organic yellow mustard


• Heinz ketchup (ae)


• Franks Red Hot


• Worcester Sauce


• Allegro marinade


• BBQ Sauce


• Kraft Mayonnaise


• minced garlic


• Annie's Thousand Island dressing


• French dressing


• Newman's Own Natural Salad Mist Asian Sesame Dressing


• WF balsamic vinaigrette


• WF balsamic vinaigrette


• Kraft Italian dressing


• Pillsbury Grands Rolls


• 1/2 Carton Buttermilk


• Full carton Buttermilk


• 1/10 full carton organic 2% milk


• Unopened gallon fat free milk


• Qt skim milk


• Organic half & half


• Light sour cream*


• Whipping cream


• Plain yogurt


• TJ Lemon Curd


• Blueberry jam


• Blueberry preserves


• Blueberry preserves


• Green curry paste


• Madras curry paste


• Eel sauce


• Soy sauce


• Peanut sauce


• Sriracha


• Toasted sesame oil


• Pickled ginger


• Fish cakes*


• Wasabi


• Kimchee


• Extra firm tofu


• Open can tomato paste*(threw out)


• Key lime juice


• Lime juice


• Margarita mix(threw out)


• Huge block moldy cheese*


• Huge block moldy cheese*


• American cheese slices


• Pepper jack cheese slices


• Deli swiss cheese


• Can feta cheese


• Container feta cheese


• Butter


• Plugra butter


• Buttery vegan spread


• Tiny bit philadelphia cream cheese


• 5


• 8 eggs


• 84oz baby bella mushrooms


• Green onions


• 1/2 lemon


• 1/4 lemon


• Parsley


• Cut broccoli florets


• Celery


• Alfalfa sprouts*


• Container black beans


• Container salsa


• Tomatillo salsa


• Huge jar chipotle salsa


• Salsa (ae)


• Salsa (ae)


• Container homemade remoulade*


• GE pickles (ae)


• Claussen pickles halves


• Claussen pickles slices


• Two green apples


• Conrichons


• Nathan's hot dogs


• Deli ham*


• Beef hamburger patties*


• Turkey hamburger patties*


• Kombucha


• Kombucha baby


• Kombucha mom


• Leftover catfish and cajun potatoes*


• Open jar WF pasta sauce*


• Instant rise yeast


• Comb honey


• Maple syrup


• Tortillas*


• Huge container cooked ziti*

Take a look:




Things that had to be gotten rid of:

• Rotten edamame
• Pepperoni
  
• Tiny bit of goat cheese
  
• 1/2 can sweetened condensed milk
• TJ red pepper hummus
• Soyrizo
• 1/2 can tuna (gs)
• 1/2 tomato
• Boiled pistachios
  
• Salami
• Brie rind
• Hotdogs (gs)
• Taco filling (gs)
• Parmesan rind

gs = gone science
ae = almost empty
* indicates things at serious risk for going off soon

Now, you might be thinking several things. First, that we have too much mustard around here. To all you mustard haters, I say, I need eight types of mustard. Bite me.

But, that up there is what our brave chefs have to work with in the fridge. Stay tuned for the list of freezer and dry good lists.

The Gauntlet Has Been Thrown Down

Using only ingredients found in the kitchen of 4425 Milgate, three intrepid and brave housemates have agreed to participate in IRON CHEF BLOOMFIELD!

We'll be posting soon to let you know about these talented chefs and the ingredients they'll have at their disposal. Then, the competitions will begin!