I know people regularly do posts on what’s in their closet or their purse, but this must be a first!
This is what’s in my fridge:
On to the questions I always get:
HOW DO YOU GET YOUR FRIDGE TO LOOK LIKE THAT?
It just does.
I wrote how we achieve our minimalist fridge.
We put everything in glass tupperware and we don’t even really need baking soda deodorizers or anything.
Everything gets eaten at the end of the week, or it gets tossed (which makes me very very upset so this doesn’t happen often and I get angry when it does).
WHERE IS ALL OF YOUR FOOD!?
Don’t you see it!?
It just is cooked fresh each week, stored, and eaten throughout the week.
Same with our fruit — we don’t store it in the fridge, nor our vegetables for a long time.
I buy lettuce from time to time, but that box gets finished over the week and I consciously look to eat all of it. I don’t buy blindly.
Things like tomatoes, are bought fresh and finished. They should never go into the fridge anyway.
Onions, mushrooms & potatoes go in a cool, dark place in the kitchen or they’ll start sprouting.
We also don’t store juice (we don’t drink it), condiments (we use spices, we don’t really eat ketchup, mustard, etc), and if we buy anything like crème de marrons (chestnut cream), the whole jar is dug into until it is gone.
Even butter. I bought some butter, and we will use it and consciously plan a meal to use it, until it’s gone.
I guess we’re weird in that way.
DO YOU DO FREEZER COOKING?
When I was asked this, I asked: “What is freezer cooking?”
If you mean do I cook and then freeze everything, and unfreeze it to eat, then yes and no.
During the summer, we call it the Tomato Season.
We buy a ton of fresh, tasty, field tomatoes (not necessarily heirloom), and cook them down simmered in pots and then freeze individual little pots of homemade tomato paste to use in meals in the future.
Because tomatoes are terrible in the winter, and taste the best in summer.
That’s really the only kind of ‘freezer cooking’ we do.
We don’t cook full meals ahead of time, although if my partner ever made curries that take 5 hours to prep, and cook, I would beg him to make extra and then vacuum seal it all for future nomming.
WHAT IS IN THOSE BOXES?
WHERE DID YOU BUY THOSE BOXES?
They’re all-glass tupperware containers because we are trying very hard to go plastic-free on everything.
We had to compromise on the lids of these things, but we remove the lids when we microwave the food inside.
We have all the sizes, it’s insanity.
We also use ALL of them, the little ones are for tomato paste, and the rest are for our lunches or other things during the week.
IT ISN’T A FLUKE….
Here is my fridge from the following week:
And my notes:
WHAT’S THE SECRET?
We cook for the week and only for that week.
We spend all Sunday cooking this food, and we package it into little glass boxes in the fridge.
If we have a special meal planned for the weekend, then we of course have more food in the fridge, or may have things waiting to be eaten or cooked (like my broccoli shown above), but that’s about it.
We plan the meals out for next week, go shopping on Saturday for what we want, and if we let’s say need half a lemon for a recipe, we figure out (before we go shopping) what we will do with the other lemon.
I really really hate buying half of something required for a recipe, only to toss the other half.
No waste is the goal!
I also really see what is left to use, and then we plan to use it in a following meal. We don’t just stock the fridge for the sake of stocking it.