Andy and I got our fridge from a guy who sells refurbished second-hand appliances, and we haven’t had a problem with it in the nearly three years we’ve had it. The outside is covered in photos, takeaway menus, postcards, a free movie ticket, heaps of magnets, a budget for November and the bit of paper on which Andy asked me to marry him.
Continuing down from the top, our uppermost freezer shelf houses: 2 tubs of ice cream—one nearly empty chocolate, and one nearly full vanilla chai (post on this coming soon); a bag of tater tots; a Tupperware of roasted pumpkin; reduced to clear noodles; a jar of farmer’s market coriander (a bit of an experiment; it freezes fine, fyi); organic broccoli we bought on special and chopped and froze; chicken-style seitan, cut into meal-sized pieces; a bag of green broadbeans; 2 jars of cooked fava beans (we pressured cook big batches and store the leftovers in jam jars in the freezer); 2 containers of mango-flavoured silken tofu; a package of puff pastry; a jar of cooked chickpeas.
In the bottom shelf of the fridge you can find: Filo dough, chopped spinach, carrots (cut and frozen by Andy); a blue ice block; a jar of coffee; pizza dough; sliced bread; reduced to clear bread rolls; 2 bags of green peas; about 6 blocks of firm tofu; a jar of cooked white beans; a jar of coriander pesto; and more reduced to clear noodles.
Down in the fridge, the top shelf keeps: soy milk; a brita filter; a bowl of bread waiting to become crumbs (that’s not usually in there); a few jars of jam; a few jars of olives; and a can of redbull I was given on the very first day of my PhD that I have yet to drink. We usually have a litre of soy yogurt in there as well, but on the day of the photo it was out becoming yogurt.
The fridge door is where we keep lots of condiments to make dinner taste good, like (top to bottom): fresh rosemary; ginger; garlic; limes; lush lotion (Townsville is too hot for handmade cosmetics); Tandoori paste; tamarind puree; pickled ginger; four types of curry paste; probiotic capsules for yogurt-making; the leftovers from a tin of pineapple chunks; plum sauce; minced garlic; chilli capsicum deli spread; sunflower butter; miso; a block of chocolate; a box of nerds my parents sent at christmas; a bottle of white wine for cooking; basil oil; hoisin sauce; and reduced to clear juice.
Phew! Who knew it was possible to squeeze so much stuff into a relatively small space? And this is when it's on the empty side...