I'm having a war against condiments. I would post a photo, but I'm not feeling well tonight and am too lazy to go upstairs to take a picture of the enemy condiments that currently occupy our refrigerator. It would just frustrate me, anyway.

What I can tell you is that we have at least 2 kinds of hot sauce, 2 bottles of liquid smoke, more than two bottles of salad dressing, mayo, ketchup, regular mustard, brown mustard, spicy mustard, teriyaki, soy sauce, worcestershire sauce, enough barbecue sauce to make ribs for 50 people, and more... So the goal lately has been to make foods that use some of them up.

I've been putting Frank's Red Hot on lots of stuff. Tonight I made homemade BBQs (ketchup, mustard, barbecue sauce, and more Franks.) Last week, we made Walleye and used some mayo to make tarter sauce with cut up refrigerator pickles. On Sunday I made Tequila Lime Fettuccine - the chicken was soaked in soy sauce and teriyaki.

Condiments have a strategy that is hard to compete with, though. You can only use so much each time, so they last forever. I've been working on this for a few weeks and I'm pretty sure that there are more in the fridge now than there were when I started! I swear they are breeding and multiplying when the door closes and it feels like an uphill battle, but I will press on. And eventually, I will win. I have faith.

1 comment:

  1. No kidding! I feel like everyone's refrigerator door is stuffed full of condiments. Even at my office we run into this! And honestly? I barely use them at my house. Ever. Yet I have tons.


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