I love food. Reading about food, cooking it or thinking about what I will order in a restaurant. Each weekly shop is not simply necessity for me, it is a chance to order new cuts of meat or discover a new type of cuisine (Vietnamese for example) as I order mint, bean sprouts and coriander. This constant need for new flavours and different meals has led my fridge to develop its own shelf of condiments. Actually they have spread over onto one of the door shelves. My other half keeps asking me to cut down on the amount we own, pointing out the amount of different chilli sauces.
“Why do we have six kinds?”
“Umm…this one is smoky, this is for Thai meals (cue look of puzzlement from him) and these have different heats. Oh this one has garlic as well” I smile.
“Let’s not buy any more for a while yes?”
“Sure” ( He hasn’t realised there are still a couple more unopened in the cupboard).
I just can’t help it. I need all these different sauces. I might want roast beef and horseradish, and I know he prefers mustard that’s two for a start. Then there is the red currant jelly for lamb (and mint sauce as well). French’s mustard for sausages and hotdogs. Chilli jam for brie and sausages (I love my chilli jam). Brown sauce and spicy red for fry-ups. Ketchup for chips and hotdogs. Tabasco, Nando’s sauces, mango chutney, jams plus a whole range of pickles including these bad boys (sweet, sour, hot and crunchy…perfect) which I used in my Italian beef sandwiches:
It runs in the family, my mum’s fridge is half full of jars and bottles but my brother trumps me. He has, on average, two shelves of condiments plus two door shelves. His wife does not understand it. He manages to own at least four different kinds of gherkin; mini cornichons, huge wallies as well as super hot varieties and milder ones for the kids.
The first thing I do when I move house is to re-home my condiments on their shelf. If I’ve been good and used them up without buying more before the move then a big shop must include the essentials. The cupboards are not immune either, housing various oils, vinegars, herbs and spices. If I had to make a home food pie chart then it would look like this:
What is your fridge? Is it jammed packed with condiment like mine (experimental), full of fruit and veg (healthy type) or empty and sparse (always out, never at home type). I’d love to know.