The Thousand Word Project: There Shall Be Showers of Blessing

Clearing Out the Fridge

It is a temptation to put this post in the “Laying Aside Weights” series, but since it really doesn’t have to do with the theme of that specifically, I suppose it will be better to let it stand alone.

The clutter in my fridge is not exactly a weight, although maybe some people would view it as such.  It can be a nuisance, but mostly it’s wasted space.  It’s cleaned out pretty well now, but the truth of the matter is that it will probably get bad again eventually.  Coming from a long line of fridge packers…well, at least two generations…I don’t see myself bucking my genes on this one. ;-) 

Not that I wouldn’t like to improve, and I actually think I have some. My mom, in her own right, has improved some to start with and I’ve tried to go a little farther. Neither of us have, nor desire, the “knack” my Gramma had of filling a fridge (and its freezer) with myriads of little plastic containers holding a tablespoon of this or that.  I can’t speak so well for our freezers, though we do make the effort to control them from time to time.  When you opened Gramma’s freezer it was a good idea to stand back.  Just the act of opening the door was likely to dislodge something that was being held in by the mere presence of the door.  Trying to extract something could even start a small avalanche.  Mom’s freezer and my freezer are sometimes not much better.  Sigh.

But, to get down to the point --

I decided it was high time to get the fridge cleared out of excess stuff.  Though I do try to date my leftovers to keep them from getting too old, I still sometimes have something that gets missed in the shuffle.  The bulk of my excess, however, is the result of opening too many jars of pickles, pushing untasty jams and sauces to the side because I can’t make myself pitch them, and saving “useful” things that are not as perishable as most foods – such as bacon grease.  Ahem.  (This is the down side of being a bit too paranoid about wastefulness, by the way.  There are two sides to that coin.)

I found at least 4 containers containing some amount of bacon grease in the fridge (I think it was five, but I’m not sure).  Yeah.  That’s a lot of old dabs of bacon grease, considering how seldom I cook bacon from raw and thus have excess to put away.  And, don’t ask me how many there are still in there because, though I discarded some, I added another one the other day. 

You see, the very best corn bread recipe I have calls for bacon grease (no wonder it’s so good, right?), so I can’t bear to discard it thinking about that delicious corn bread.  The thing is, though – I seldom, seldom make corn bread!  (Hmm….this looks suspiciously like “weight” thinking to me.  Something that does need to be laid aside!)  Plus, green beans and eggs are so good fried in bacon grease….

Well, Friday morning is the day our garbage is collected, so Thursday is a good day to do a job like this.  In an effort to acknowledge my limitations and not overdo, I made the decision to not clean the fridge at all, but only clear out the items that had no future.  I also decided not to try to do the fridge and its freezer on the same day.  (We also have a chest freezer, which needs to be defrosted, but it’s not quite so cluttered with useless things as the fridge freezer was – I think.)

If you are a “normal”, energetic, healthy, strong woman (I don’t know many, but there must be some), then you might think this is a bad plan and method and that it would be better to do the whole thing in “one fell swoop” as Gramma would’ve said (only not about the fridge).  If you have a chronic health problem, are often overly busy, have kids, homeschool, have hormones or any number of other things that tend to make women tired and run down, I suspect you will see the point in this plan. :-)  Anyway, it worked for me.

On the Thursday in question I cleared out the fridge, saving the cleaning for later (apparently much later).  Here is what it looked like --

Before:

Note the bag of (smelly) garlic on the top shelf – some of it is now growing in my dad’s garden.
You can just see a gallon size jar of pickles behind the milk and orange juice.  There were two jugs back there actually – one almost full of pickles that had the “lovely” flavor of vinegar, garlic and plastic.  (Not a commonly accepted flavor of pickles, but the result of a company switching from glass to plastic jars.)  There was also a glass gallon jar half full of kimchee.  Now, I like kimchee, but I couldn’t eat this kind because it didn’t agree with my finicky stomach.  My parents and I made the kimchee together, but it ended up in my fridge.  Now it’s at my parents’ house.

After:

Notice how you can actually see the light on the top shelf now.  That is because the multiple layers of stuff have been reduced!  Also, there’s a big, almost empty space on the second shelf.  The parmesan cheese has been moved to an upright position on the bottom shelf.  On the left of the bottom shelf is an unopened 2 lb. package of cheddar that expired in June or July – of last year.  Yeah.  Embarrassment, horror, disgust (at the waste), you name it.  There were white specks all over it which I thought to be mold, but I decided to open it anyway.  To my surprise and relief, it was still fine – NOT rotten!  The specks were the salt coming out apparently.  So we went ahead and ate it. ;-)  (This was some weeks ago and we are still alive, so YES, it really was safe, oh doubters.) :-)

The door doesn’t look a lot improved because I moved some of the odds and ends jars that were crowding the inside to the spaces I opened up in the door.

I actually didn’t take the “after” picture till a couple of days, so there are a few other changes as well, but you get the idea.  I think it’s actually even more empty now, and since I did this job in February, I seem to be keeping it better for at least awhile!  Not that I think a fridge should be empty.  When I have legitimate things to keep I’m fine with it, but the excess of things that were past usefulness was the problem.  Also, having the fridge more empty is handy because I can store leftovers right in the pan I will reheat them in, which saves on dish washing! :-)

To my shame, I have to admit that I totally forgot the drawers till later!  Ack.  I’m not sure I would’ve wanted to “share” them with you anyway. ;-)

Ok, I can’t believe I could write that much about cleaning out the fridge!  Looks like the freezer part should wait till another time.  Too bad, the story about…..well, you’ll have wait and see. ;-)  (We had “wait and see” a lot for dessert when I was a kid.  I so disliked that answer!)

The Thousand Word Project: Nephew

Curried Cheese Ball

I invented this recipe for my dad’s birthday and he enjoyed it thoroughly. :-)  It was a combination of one or two other recipes and my own ideas.  It can be served with crackers and celery.  I didn’t actually roll it into a ball because it was rather soft.  If you wish to actually roll it into a ball, I suggest you chill it well first.
Curried Cheese Ball
14 oz. softened cream cheese
1/2 C. feta cheese crumbles
2 Tbl. butter, softened
1 1/2 tsp. curry powder (or to taste)
1/4 C. coconut cream concentrate
3 baby carrots, minced
1/3 C. dried cranberries
Scant 1/4 C. green onion tops, finely chopped
Chopped peanuts
Orange juice
Garnishes – dried cranberries and celery leaves (or parsley)
Place cranberries in a small dish and add just enough orange juice to cover.
In a mixing bowl combine cream cheese, butter, feta, coconut cream and curry powder till creamed.  Add carrots, green onions and cranberries with orange juice to the mixture and mix well.  Scoop into a bowl and form a rounded top.  Pat on chopped peanuts.  Cover and refrigerate till ready to serve.  Add garnishes if desired.

The True Patrick of Ireland

It has been commonly thought that Patrick of Ireland was a Roman Catholic, and I suppose there are some who believe he was Irish.  The facts are a little different than what many would think, however.  He was neither Irish nor a Roman Catholic.  He was a son of a deacon of the ancient church of Britain (never a part of the Roman Catholic Church), captured and enslaved among the Irish he managed to escape back to his own people only to be compelled by the leading of the Holy Ghost to return to Ireland as a missionary. 

We also know that he was not a Roman Catholic from these simple, yet self-explanatory lines written by him:

I would not work my soul to save,
For that my Lord hath done;
But I would work like any slave
For love of God’s dear Son.

Patrick of Ireland

To learn more about the real Saint Patrick please read here:
Patrick of Ireland; His Written Testimony and Song

Acts 1:8  But ye shall receive power, after that the Holy Ghost is come upon you: and ye shall be witnesses unto me both in Jerusalem, and in all Judaea, and in Samaria, and unto the uttermost part of the earth.

The thousand word project: Niece

 

Italian Fried Egg Soup

Here is a simple soup you can make with leftovers from a pot roast – as long as you didn’t use the broth all up making gravy. ;-)  My dad first made this for us without the meat and he called it Italian Fried Egg Soup.  I think that he had it when they lived in Ethiopia.  (In case that puzzles some of you, know that the Italians invaded and held Ethiopia for awhile during WW II.  Some of the Italians liked it there so well that they stayed or returned.  Some married into the culture.  Some started restaurants. :-)  Hence the location of origin.)
This recipe doesn’t have specific amounts here because I usually make it with leftovers.  Even if you don’t have meat, you can make a meal that still has protein because of the fried egg. broth and cheese.
You will need:
1 fried egg per bowl
1 to 1/2 a piece of toast per bowl
1 thickish slice of cheese per bowl (about 1/8 – 1/4 inch)
Leftover beef and broth
Cut the meat into bite-size chunks.  Heat the broth and the meat in a pan.  You may add some oregano, basil and green onions if you like.  This will add a more Italian flavor and add a bit of color.  Adjust the seasoning to your taste.
Meanwhile, fry the eggs and toast the bread.  You may butter the bread if you wish, but it will be soaked with the broth so it isn’t actually necessary.  It would add a bit of flavor.  Place a piece of toast in each bowl and top with a fried egg and a slice of cheese.  (You may break the cheese in half if you wish and separate it slightly.)
Just before serving (or at the table), ladle the broth and meat over the toast-egg-cheese stack.  Eat immediately.  (You don’t want to do this ahead because it soaks in to the toast quickly and will become soggy.  So, it’s nicer to eat it right away.)
With some salad or fruit you would have a complete meal. :-)  It’s quite easy and fast when using leftover pot roast and broth.  Hope you enjoy it!