Name: The Foo household
Age: 27 + 32
Occupation: Student + Art Appraiser
Location: San Francisco
Grocery shops: weekly farm box supplemented by just less-than-weekly grocery trip. This week’s farm box includes the following items that you can see in the photo: carrots, mandarins, baby bok choy, potatoes
Cooks: few times a week
Eats out: few times a week
Favorite condiment: magic japanese salad dressing (upper right of fridge door, red cap and stripes). otherwise I mostly like to buy condiments, use them once, and then let them go bad. Like the June Taylor ketchup and spiced pear butter that I can’t bear to throw out. Pickles regularly become moldy before going to the trash. In fact I can pick out about 4 containers of pickled items from the photo.
Favorite beverage: 12 yr Jameson + Ron Zacapa 23 yr Rum (sorry you can’t see the liquor cabinet in this photo). Fridge-wise, most common beverage is Lactaid (I have a fake psychosomatic lactose intolerance — and see, there are two containers of it) and Crystal Geyser sparkling water (but right now we don’t have any of it).
Favorite takeout: almost never happens
Grossest thing in there: Fishballs from Ranch99 that my mom bought that are too freezer-burned to cook but I feel guilty about throwing out. And probably at least one bottle of spoiled wine. Luckily A. cleared the fridge of most moldy stuff a few days ago. Oh and there’s that reddi-whip that we bought for the vat of spiked hot chocolate we made at a party once. Yes, we made hot chocolate from real chocolate and then we put whipped cream out of a can onto it. Not my idea.
I stopped putting vegetables in the vegetable drawers because then I would forget about them and they would go bad. Since I haven’t figured out what I can put in them and not forget about them, they are just empty. Oh shit I just remembered that the chard from the box this week is in the drawer. See? I already forgot.
Container at the very top of fridge right is leftover fried chicken + mac n cheese + collards from hard knox last night. I didn’t have it for lunch today because I was eating leftover rigatoni + lamb sausage from aperto from two nights ago — I figured a fork-based meal would be easier to handle than fried chicken for a work lunchroom activity.