|A messy fridge posted from my past!|
Indian, Chinese, and other ethnic dishes often require you to buy a number of special ingredients, that you have to refrigerate once opened. In my fridge harissa, black bean paste, and tapanade fights for space with 5 kinds of mustard, three or 4 kinds of jellies and jams and three nut butters, making for confusion and frustration, particularly when these lesser-used ingredients find their way yo the inner reaches of the fridge and I am looking for them desperately. It often results in me buying an ingredient I was sure I had but couldn't find, only to find it later, and then I have to find room for 2 of the same things!!!!
Well thanks to so kitchen bins I bought at Costco (so much
cheaper than the same bins at Bed, Bath, and Beyond), I spent a couple of hours and organized all these ingredients and condiments into bins and I feel like a choir of angels should sing everytime I
How do you deal with the plethora of ingredients that come with being a foodie?