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What’s In My Fridge – April 2018

The fact of the matter is that most of us are super nosy and we love to see what other people are doing, reading, wearing, and eating. You know you look in everyone’s cart at the grocery store to see what people are buying. It’s ok, we all do it.

To satisfy all you nosy AF people (me too. You’re my tribe), I’m taking you on a tour of what is in our fridge for this particular week in April 2018.

You’ll see a mix of healthy foods, not so healthy foods, and everything in-between! Like the tagline of my blog says: Real Food. Real People. We eat mostly healthy but try not to sweat the small stuff too much.

All our glass storage is either Snapware or thrifted mason jars.

First up, the main event:

the contents of the fridge of a real food blogger

Top shelf, from the left:

Kirkland Signature organic maple syrup (see our full Costco Shopping List here), a half-eaten Yami Yogurt that Bennett didn’t finish (we buy them from Smith Brother’s, our milkman), Stonyfield organic yogurt that was 50% off and I had a coupon.

In the back, the mason jar full of dark liquid is homemade Elderberry Syrup. Behind the yogurt is a glass container of Smoky Avocado Dip With Cilantro, and a bowl of cut-up fruit leftover from Jack’s birthday party. The majority of the fruit is segmented oranges and grapefruits. You can learn How to Segment an Orange here.

Up front is a little dressing container in a glass. My sister and family went on vacation over spring break and gave us a salad mix that would expire before they came back. We didn’t use all the dressing at once so are saving it for later. To the right of it, Daisy sour cream. I used sour cream in Jack’s birthday cake and Daisy is the least-sketchy brand you can find. They have just two ingredients; even less than organic brands.

To the right of that, the red stuff is leftover cream cheese frosting from Jack’s birthday party. It is being repurposed for my father-in-law’s birthday cupcakes on Saturday. On top of that is a pint of heavy cream from Smith Brothers for an ice cream recipe I’m making you all later this week! Waaaaay in the back is a quart of homemade pickles.

Middle Shelf, from the left:

A plate of sausage from our local butcher defrosting. I’m making a butt ton of sausage patties later this week to freeze. Behind it is what is left of Jack’s birthday cake. A plastic tub of arugula (pretty much my favorite greens because I’m meh about salads), and on top of that are organic Persian cucumbers from Trader Joes. I know defrosting meat next to veg is generally a no-no, but everything is well-contained. They’re also not touching.

Behind that is a pound of organic butter from Costco which needs to get transferred from the door but it seems like such a hassle right now.

We have Bennett’s plate of dinner that he refused to eat. Because two-year-olds are buttholes. Behind that is a container of scrambled eggs. I’ve come to realize that scrambled eggs if done correctly, are absolutely delicious reheated. So now I scramble up a bunch every few days and we eat them throughout the week for breakfast.

Behind there is a tub of Trader Joe’s salsa, some asiago leftover from Roasted Garlic and Asiago Cheese No Knead Bread, and then more Yamis to the right.

Bottom Shelf, from the left:

Lots of eggs from our chickens, and a Little Caesar’s pizza on top. That is what Jack wanted served at his party, so whatever. I am 98% certain the guy taking our order was smoking weed as we talked on the phone, and they screwed up the order. It was a hot mess and that is a good reminder of why we never buy pizza. Why buy when you can make your own frozen pizzas to always have on hand? Underneath the pizza is a wedge of brie my dad brought for Jack’s party.

Then there is a pitcher of healthy homemade Slush punch (from Jack’s party), orange juice in the back (leftover from the punch creation), buttermilk from Smith Brother’s (for whole wheat pancakes I need to make and freeze this week), whole milk from Smith Brothers, and our containers for our Soda Stream. We’re sparkling water fanatics.

Door One:

the fridge of a real food blogger

Top Shelf:

Butter (I need to refill that shelf) and random soy sauce packages.

Middle Shelf:

Alllllllll the hot sauces. I have a thing. Food should hurt or you’re doing it wrong.

Bottom Shelf:

More hot sauces, spicy Korean sauce from Trader Joes, pesto (I ran out of homemade), wing sauce (yum!), salsa verde for Leftover Turkey, Rice, and Black Bean Bake, and horseradish. It’s a sickness. Your hair is meant to sweat, okay?

Door Two:

Top Shelf:

Yeast, jam from the woman who works at our post office, (um) more chili paste, a random juice pouch that Jack got from some sports event and I will donate to church, and more jam.

Middle Shelf:

Half-gallon jar of Encurtido (hey, it’s spicy. Who would have known? Can’t stop. Won’t stop.), organic ketchup, my uncle’s tartar sauce, and organic yellow mustard.

Bottom Shelf:

Sriracha mayo for Troy (obvs), sweet chili paste, more pickles, relish, more mustard, and Troy’s coffee creamer.

Produce Drawers:

produce drawers of a real food blogger


Kiwi, organic fuji apples, mandarin oranges, and ruby red grapefruit.


Green onions were for the Smoky Avocado Dip With Cilantro and another dish later this week. Celery because it’s rad and I eat it a lot, some carrots on the bottom you can’t see, and broccoli from Trader Joes for an upcoming recipe I am making and hopefully posting next week.

Cheese Drawer:

cheese drawer of a real food blogger

Tillamook Extra Sharp cheddar, Tillamook Medium Cheddar, bacon, gorgonzola cheese, some Easy Instant Pot Hard Boiled Eggs, Boar’s Head ham for Jack’s lunch, feta, and pecans (I candy them for salads).

And that is it my friends! Do we have any of the same items in our respective fridges? Does anything surprise you? Which of my various hot sauces are your favorites?

Are eyeballs supposed to sweat?

One year ago: Confessions – April
Four years ago: Eating Healthy While Traveling
Five years ago: Coop Dreams
Six years ago: Adding Livestock to Our Micro Farm

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34 comments on “What’s In My Fridge – April 2018”

  1. I need a post on reheatable scrambled eggs PLEASE. I spend so much time everyday making eggs, they are my favorite breakfast.

    • Sara, it would be embarrassing to write a whole post on it (though that has never stopped me before, right?) because it’s really pretty easy. The key is starting with the right scrambled eggs. I add a sliver of butter to a hot pan. My eggs are just (fork) whisked eggs with dill and lemon pepper. No water, no milk.

      Then, about 1-2 minutes before they are totally done cooking I add a bit of cheddar to the top and fold it into the eggs while they finish cooking. Let cool, store in a container, and microwave for 25 seconds when ready to eat.

      If you give it a try let me know what you think!

  2. Ok, So I had to finally respond to one of your posts…. this was truly something I did …. as Jan pointed out… I scrolled up and own to see the photo and read the explanation, I guess I wanted to be very nosy and see what I am doing as compared to others… Hee Hee, I have to share one shelf and half of the one shelf which can hold tall items with our-part time boarder….limits me a bit, also don’t have as big of a fridge as you do (husband (Mr. clueless) picked out the fridge about 8 years ago without me around so it’s not a very functioning icebox…I also have to refrigerate all produce which will rot in one day .. we live in a very humid climate.. Hawaii, so that takes up a lot and I also work in town so I can get to the store every day. I can say I have alot of the same hot sauces, etc. but I buy big containers of yogurt, and a ton of different cheeses, especially feta, cheddar and parmesan. Aloha, steph

    • Ohhh those darn husbands and their appliance picking skills!

      When we were in Kauai I noticed that some of the produce we bought went bad pretty quickly. Doh, I should have thought about the fridge!

      What is your favorite cheese to stock?

  3. Ooooooh I love this!! 

    I am SO nosy and Am constantly checking out other peoples carts at the grocery store! 

  4. Please share how you do the scrambled egg + reheat!

    • It’s nothing fancy! When I make my scrambled eggs I add a bit of cheddar at the end of the cooking process. I think that gives it just enough fat to make it reheat really well. At this point, I can’t tell the difference between reheated scrambled eggs and fresh!

      • My daughter always adds cheddar to her scrambled eggs!  She calls them cheesy eggs.  “Mom, I’m making cheesy eggs, want some?”

        My fridge is sad.  Full of experimental, home made sauces to compensate for my husband not being allowed to have salt  (it is in EVERYTHING).  We have learned that there is no substitute for soy sauce.
        And spaghetti sauce that I made, put in jars  and have not frozen yet.

      • They’re so good!

        What has been your best no-salt condiment experiment so far?

      • Sarah, Thank you so much for sharing this idea!  Now I want to try it too.

      • Favourite no (or very low) sodium  condiment……  I think that would depend on who you ask!  Hubby like hot sauces.  A LOT.  We have several bottled sauces (all of which are below 5% sodium/serving on the nutrition label.)
        I have made something that was called ‘sauce’, but it is really just  scotch bonnet peppers pulsed in the food processor.  There may be vinegar or something (I am a recipe follower and I don’t have it in front of me)  I can’t handle more than the tip of the spoonful in a full recipe!  (so, maybe a 1/4 tsp?) It is really hot.  He likes that one!
        I found something called “katzu” sauce (maybe “katsu”?) in a borrowed recipe book that I love. It is good for dipping breaded chicken tenders in.   And recently I made a low-er sodium hoisin-like sauce that I really enjoy on rice.   I found that somewhere on the internet and printed it out.  
        Most other attempts have failed.  We gave up on finding a soy sauce substitute.  We just use low sodium (still 21% of the daily intake in 2 tsp!!!!).  I try to limit recipes with soy sauce to once in a while, and not in combination with other higher salt foods that same day.  We track.  He still stays within his limits unless we eat out.  It is INSANE how much sodium is in foods!  
        Sadly, no salt usually equals no taste.  🙁 

      • I’ve never hot scotch bonnet peppers before; it sounds amazing!!!

        I love katsu sauce. I used to work at a Japanese and Korean restaurant in high school and developed a love for katsu.

        My sister isn’t on a low sodium diet but prefers coconut aminos to soy sauce. I assume you’ve already tried that one? I recently found a Korean chili paste at Trader Joes that is like a spicy fermented Korean ketchup. I just checked the label and it is 190 mg for 1 tsp (8% DV). It’s called Gochujang.

      • I’ve priced the coconut aminos.  They are way to pricey for me!  And with sooooooo many yucky substitute attempts, we just don’t want to waste any more money on trying.

        I’ve never had any ‘real’ katsu, so Have no idea if this tastes anything like it is supposed to.  But I think it is delicious!  LOL

        8% sodium in a teaspoon of ketchup is still a bit much (he is supposed to do his best to keep that number under 5%)  But I am going to look around and see if I can find that.  A friend of mine took me to a Korean grocery store a while ago.  I’ll bet they carry it!  Living in Toronto has its perks, like every type of grocery store imaginable, within about a 20 minute radius. (yes, I routinely measure distance in minutes!!)

        I don’t like heat. Although I do like the flavour from the sauces.  So I am not the best person to be telling you about peppers.  I have made that hot “sauce” before using habaneros.  When we ran out, I couldn’t find any habaneros so I asked Google what a half decent substitute would be. The all-knowing Google told me to use scotch bonnets.   Scotch bonnets are WAY cheaper (first jar cost about $8 in peppers, the second was $3!!!!  It lasted over a year though) and hubby thinks that this batch of sauce is even hotter than the first one.  If that helps you at all.

        YJ (original poster in this thread), I’m sorry! 
        I seem to have hijacked your comment!! 🙂 

      • Ah, that stinks! Coconut aminos are fairly inexpensive at my grocery store and I see Azure Standard has them at a decent price. Not sure if they deliver to Toronto.

  5. Yes!! Hair is supposed to sweat. Love all the hot sauces!

  6. I didn’t know I wanted to know this information. ? I’ve also got Brie in my fridge to be used with puff pastry leftover from Easter. We are the same on hot sauce collections, except most of ours aren’t refrigerated?  I look at the bottle and if it doesn’t say to refrigerate after opening it goes in the pantry. We are condiment people, so
    anything doesn’t need the fridge saves us space for other things (like the Wickles Spicy Red Sandwhich Spread*drools*). 

    Also your easy instant pot hard boiled eggs peeled really easily! I’m never going back!

  7. I’m reading this during my lunch hour at work and it is making me a little hungrier! I have many of the same things in my fridge minus all the hot sauces. I might have a really old tabasco sauce that probably needs to be tossed! I do have horseradish and horseradish sauce that I like to add to chicken salad sandwich spread. I also have leftover soy sauce packets as well as ketchup and mustard packets that I’ve saved for emergencies in case I run out of the the bottled stuff. They should really be tossed too. I have 3-4 bottles of different kinds of mustard so chances I won’t be running out soon and I buy ketchup in bulk because my husband uses it often. I also have a cheese drawer. I love cheese as much as you love hot sauce! This was a fun post. I did the same as Jan and was going back and forth between the text and pictures. LOL Who knew spying in someone else’s fridge could be so entertaining?! Back to work now.

  8. Looking at this really stresses me out! Nick and I both have a big thing about food waste and now I’m actively worried about your various leftovers going to waste!! I’ll send you some pictures of my fridge – it’s way emptier by comparison because I almost never toss stuff. Unless it’s in the freezer, I have three days of food max in the fridge. Clearly if the zombies/ apocalypse comes I’m in trouble.

    • Girl, I have seen your fridge before!

      It seems like so much simply because the photos were shot the day after a birthday party. Everything in there has a plan. You’re also closer to grocery stores than me. It is not at all convenient for me to pop into one to grab something. That’s why I have to meal plan.

  9. Seeing that fridge, I have a couple of thoughts. 1 – That fridge is huge! 2 – Nice cheese drawer! 3 – Too much hot sauce, as in any… 4 – The only thing that we have in common in fridge contents is elderberry syrup and homemade jam (I make quite a bit of jam!) 5 – You keep citrus in the fridge? I only keep cut fruit in the fridge.

    And that’s about all I can process right now!

    • Good ol’ giant American fridge Nic! It’s larger than our last one but uses 80% less energy so there is that. In the suburbs, you have to drive to get to any grocery store, so I do all my shopping for the week at once to avoid wasting gas. When we were in London in 2007 it was so nice to be in walking distance to all the shops; I could definitely see shopping more frequently if stores were closer.

      I don’t have a preference for where I store citrus, but I don’t have the counter space to keep it out. And our ceilings are so low that I would bash my head if we had a hanging fruit basket. Maybe in my dream kitchen!

      What is your favorite jam to make?

      • I saw an episode of fixer upper where the appliances came from an RV and I just thought that was hilarious because I thought they were normal size!
        I can walk to 5 different supermarkets from my house and 4 ‘metro’ which are smaller stores but still owned by the chains. Because technically I live in a suburb too, I’m fascinated how city design changes thinking, like the size of appliances or reliance on cars or how often people can shop..
        Blackberry or cherry jam are my favourites, I also make a lot of marmalade (mostly to keep my mother supplied!) and I have a plum tree on the plot so I make some jam and quite a bit of plum gin!
        2007 is over 10 years ago, surely you’re due another visit?

  10. I enjoyed this far TOO much. Kept reading and referring back to the picture like there was going to be a quiz at the end of the post. 
    Have you showed us under your sink? Do you have a junk drawer? When I woke this morning I didn’t know these questions and more would become part of my new need to know now 😉
    We have celery, leftover pizza, cheese, eggs, butter and soy sauce in common. 

    Thanks for sharing.  I’m off to study the picture again in case there is a quiz, lol.