“I fixed the refrigerator,” I announced.
“What was wrong with it?” a daughter asked.
“Well, you know how we buy more vegetables than we can fit in the drawers, and so we put them on the shelf, but then they kind of start getting pushed to the back where we can’t see them or reach them, and then, after a while, they turn into this disgusting puddle of smelly brown goo?”
“Yes,” said another. “I’m well acquainted with what happens to vegetables in the back of the refrigerator.”
“So,” said the first, “we need to get rid of the back of the refrigerator!”
“Yes, ” I replied, ignoring her sarcastic tone. “Exactly. I got rid of the back of the refrigerator.”
They both looked at me skeptically, until I explained my solution: two more “drawers” to put the veggies in!
See? Two extra drawers! The one on the left is for greens and things, the one on the right for other sundry soft and quickly-turns-to-goo veggies like tomatoes, cucumbers, and mushrooms. The built in drawers are for root vegetables on the left and, on the right, sturdier veggies, like cabbage and peppers. Because you have to pull the whole basket out to access the veggies, there is no longer a back-of-the-refrigerator. At least not on this shelf. So, presumably, the vegetables will get used instead of lost, cutting down on my frustration level when I can’t find something I know is in there. I mean, cutting down on food waste.
In other news, I made chicken broth in my crock pot this morning. I made roasted chicken last night, because my friend Barbara said she had trouble getting hers to brown in her roaster oven. Mine were browning all right (at 350°) but I had them too crowded, so I had to cut them apart and finish them in the oven. Next time, I’ll cook them directly in the roaster pan instead of wedging them in a casserole. We eat three chickens at a time and I think they’ll be okay if they aren’t touching. The rotisserie on the grill, though, is faster, even if you do have to watch it the whole time. And I could cook six at a time, if I wanted! Which I don’t, usually, but you never know. It’s good to have a plan.
Anyway, I was surprised that those three carcasses, plus two uneaten leg quarters, actually fit in the crock pot! It’s an 8-quart model, which is bigger than I thought; there was even room for the appropriate broth-making veggies and a gallon of water. And it tastes great. So, more unwasted food.
Now, if I could only figure out how to keep the bread from going moldy atop the fridge, I’d be all set.
How about you? Any kitchen wins at your house this week?
*I’ve been reading this book, which didn’t exactly include the basket-drawer idea, but it did inspire to me to think about our food losses and how I might reduce those. It’s a pretty good book, and one I might add to our homemaking library. I borrowed my copy from the library.