Eating Down the Fridge: Let the Fun Begin!
Well, howdy do and welcome to Day One of Eating Down the Fridge!
I am so excited to embark on this week-long adventure with you and see just how resourceful we can be with our collective edible surplus from the fridge, freezer and pantry. As of today, we are 112 households strong, representing 30 states and four additional countries (Australia, Canada, Denmark and South Africa); you can see the entire list of participants on the EDF Honor Roll, which continues to be updated today. On the EDF Facebook Group page, 163 members are talking (and cooking) up a storm around the clock, and if you’re a Twitterer, you can find all related tweets by searching with the following hashtag: #eatfridge
In addition to reports from Casa Appetite, you’ll hear from a lively bunch of guest bloggers, including Julia Watson, DC-based food writer and the creative force behind Eat Washington; Paula Crossfield, managing editor of CivilEats, who writes, cooks and gardens from New York City; San Francisco-based blogger Nicole Spiradakis who pens Cucina Nicolina; Eddie Gehman Kohan, Obama Foodorama diva-a-rama and AMA reader Nancy Owen, who’s chronicling her adventures from Canberra, Australia.
It is shaping up to be one heckuva week, and I hope you’re excited as I am.
Here at the Casa, we made some decisions about how the week would flow. Instead of picking up last-minute items at the store over the weekend, I decided to see how long we could go on the existing supply of vittles. For the most part, I think we’ll last nearly the whole way, with the exception of fresh vegetables and coffee beans. Maybe we’ll have enough after all; I’m game to see how the pantry flows. Already, I’ve made a few loaves of bread, and a batch of Lulu’s cookies are in the works.
Our first night of the challenge was a feast, of Thanksgiving proportions. I roasted a small turkey that had been parked in the freezer since the holidays, seasoned with a rub of salt, smoked paprika and coriander which yielded zesty gravy drippings. Mister MA made a quick pot of cous cous (seasoned with chicken stock made from a frozen chicken back over the weekend) and I roasted a bunch of kale with a clove of garlic and a spritzing of olive oil.
There are plenty of leftovers, and we’ll be making turkey sandwiches, some kind of chili or soup, and who knows what else. There’s corn tortillas to play with! Eggs and lentils and a few frozen salmon fillets! A couple of kohlrabi, a frozen container of pasta e fagioli and a jar of lime-mustard marinade in a jar. Ladies and gents, start your stove tops!
By Kim ODonnel |
March 9, 2009; 7:00 AM ET
Eating Down the Fridge
Previous: Chat Leftovers: When Life Gets in the Way of Dinner | Next: White Bread, Three Ways: Part III
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