For years I preferred discovering new foods and exploring culinary subtleties over simplicity. But, if you, like me, after years of an overstuffed fridge and crowded cabinets, decide to shift gears, using “the source” may be helpful.
Quick survey: How many condiments are in your fridge right now?
I counted 14 in mine.
I used to have 3 times that many. Half the fridge was condiments. Dozens of jams, salad dressings, hot sauces, BBQ sauces, mustards, tons of pickled and fermented things, maple syrup, chocolate syrup, soy sauce, sweet and sour sauce, plum sauce, ketchup, mayo….
Using the power of “the source” I’ve learned the joy of one kind of jam, one kind of mustard, or one kind of salad dressing at a time. Variety is a slower moving force now. New items are bought and opened only when old items are gone. Less food goes to waste, because I can more easily see the what is in the fridge. [Read more…] about Use the Source, Secret #3 to Maximize a Kitchen