You can tell a great deal about a person by what lies in the depths of their refrigerator.You know you do it, snoop through someone’s refrigerator while visiting.
The “empty-fridge person”? That just blows my mind. How do manage to eat out 3 meals per day? And never snack?
Then there is the beer-only fridge…I won’t name any names since some of my former roommates may or may not read my blog.
The there is my mother-in -law’s fridge, that perfect fridge. You know….the one that is bright white and all the tupperwares match and are perfectly stacked by size. The vegetables are in the crisper where they are supposed to be the foods are labeled and dated. The sauces look nice and tidy in the fridge door, nary a drip or drop anywhere to be seen around the caps.
You have my fridge.
About once I week I find myself cursing as I reach into the back trying to find that darned piece of ginger wrapped in foil and my hand hits something sticky. The soy sauce spilled back there somewhere. My dog is sticking his face in there trying to lick it up, amidst the small stacks of leftovers haphazardly packaged in foil and plastic wrap. You can see an open-air bowl of noodles my husband placed on the top shelf with no cover on it. Random piles of vegetables are placed haphazardly on every space available. Even though I clean it out every 2 weeks, it looks as if it hasn’t been organized in months.
I’m just that messy apparently.
I dislike wasting good food. Sometimes it’s a struggle to use up all the fresh veggies we have in the fridge before they go bad, so I survey the fridge as the end of the week nears and use past-due foods in the best way I know how: a soup! Whatever doesn’t make it into the soup goes to chickens as long as it is not moldy.
I made this soup with leftover sweet potatoes and a bag of peppers that was about to bite the dust. This has to be one of the easiest soup recipes I have made to date.
Roast the veggies, dump in the pot, puree.
A clean recipe that will get you into swimsuit-ready shape.
Top with pepitas (pumpkin seeds), feta, or sliced avocado and a side of crusty bread .
In other news, the Barred Rock ladies are officially hitting puberty.
Our first tiny brown egg appeared in the coop yesterday after 4.5 months of waiting. It’s entirely too cute to eat. Don’t you agree?