“Leftovers in their less visible form are called memories. Stored in the refrigerator of the mind and the cupboard of the heart.”  Thomas Fuller

I’m often asked the question, “So, what’s in your refrigerator?” As a wellness coach, I’ve helped clients “alter” what they keep in their cupboards and refrigerator. However, I thought our readers might enjoy seeing what I keep on hand.

So Jerry pulled out our trusty little Flip Video Camera and we filmed a new video series for you.  Please note that I didn’t go out and shop before we did this, so the refrigerator isn’t overly full. But you’ll get an idea of some of the staples I use in food preparation.

Today is the final installment of our look inside our refrigerator. We begin with raw milk, mild cheddar cheese that I buy from a food co-op. I buy a five pound block and then cut it into smaller pieces that I then wrap and freeze. I also keep a soft goat cheese on hand for use in salads and other recipes. Organic dried cranberries are also a staple in our refrigerator. I refrigerate all of the dried fruit to keep it fresher longer. Without preservatives and sulfur dioxide added, dried fruit can develop mold if left unrefrigerated.

Eggs are always in our house and I use them lavishly. (And for those of you who are new to our blogs, eggs do NOT cause “high cholesterol.”) I buy eggs from a local source where the hens are allowed to bask in the great outdoors. You’ll see some leftovers this time. Leftover chicken and vegetable soup and leftover squash pie grace the shelves. We both enjoy leftovers so that’s always a treat to have more of a good thing. As I said, the squash pie was a savory dinner pie as opposed to a dessert pie.

Miso is a traditional Japanese seasoning produced by fermenting soybeans, rice, and barley. It’s a thick, dark brown paste used for making soups, sauces, and spreads. It is one of the few fermented soy products that I use in my kitchen. I also use organic sour cream to make my own salad dressings since there are so few commercial salad dressings with favorable ingredients. Lastly, you see the organic, sourdough spelt bread that we use, when I don’t take the time to bake my own. I made our own bread for many, many years and only recently began buying the spelt sourdough bread. Along with this bread, I also recommend buying Ezekiel or other sprouted grain bread.

It’s been fun taking you on a tour of our refrigerator. Perhaps I’ll do the freezer or the pantry at some point. Or maybe I’ll produce some videos of making certain recipes. Let me know what you’d like to see.

Prayer Power
Father, we are so blessed by our readers and by their comments and their interest in what we’re doing. Bless them abundantly this day.

Blessings on you as you continue to clean out your refrigerator!

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