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General Discussion 123

Battling "condimentia"

greygarious | Aug 3, 201311:45 AM

I can't take credit for that term but if it were in the dictionary, a photo of my open refrigerator could accompany the definition. I have multiple jars of opened preserves, several types of mustard, bottled dressings (store brands on sale for less than the cost of making them), Asian pastes and sauces, and on and on. They take up at least half of the real estate in there, which is a problem given the current local produce bounty.

My mother had fridge claustrophobia - she'd shop three times a week so she could reach anything in her refrigerator without having to move something else. On the rare occasions when she had more than one jar of jam going, as soon as they were half-empty she'd combine two into one jar, maybe stirring, maybe just layering. I have combined my 6 jars of fruity dregs into one. And I've Frankensteined some French Blue Cheese Dressing (something Marzetti or Marie's used to make). Beyond that, I'm at a loss. Can any Hounds recommend some tasty, less-obvious dreg melanges?

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