“Where are the capers?” I asked, before my husband escaped back upstairs to his telecommuting bunker. Since the smoked salmon and the schmear were already out on the counter, half my battle was won.
“Somewhere on the top shelf. Good luck!” he replied, over his shoulder.
The fridge is full. Perilously full. To negotiate room for last night’s rotisserie chicken, we had to finish the container of vegetarian chili first. To locate the capers I had to remove the salsa, the bread and butter pickles and the milk bottle before I could reach in behind the chicken and know, by the squat jar size, that victory was mine.
Typically when the fridge is this full we are preparing to entertain, or we’ve just had a major holiday meal. Or perhaps someone has baked a cake that needs refrigeration, or maybe an extra large batch of ratatouille. That is not what is happening here now. We are in stock-for-the-ages mode, with several bags full of nonperishables on the enclosed porch and a freezer full of mini bagels, frozen veggies and chicken tenders in the basement.
Until we make some headway on this inventory, be advised: Open at your own risk!
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Your description of the food you have at the ready really captures the mood right now: preparedness mixed with nervous anticipation of how things will unfold (at least, I'm a little nervous).
ReplyDeleteMy refrigerator seems to always have that sign of "open at your own risk!" So does my Tupperware cabinet!
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