What does the inside of your fridge look like? If I could peek inside, what would it tell me about you?
My fridge is always packed to the gills. Grains, flours, beer at the back. Root vegetables, sometimes of indeterminate age, in the bottom. Cheeses in a drawer. Condiments piled (piled, I say!) into the top shelf and door. Milk and yogurt up front. And everywhere else: more vegetables, so many vegetables, and leftovers.
It’s a reflection of who I am in many ways: it says that I like food. That I’m a packrat, maybe, but also an optimist, thinking I’ll cook dinner six nights a week and always snack on vegetable spears instead of the kids’ cheese and crackers. It is not the fridge of a meal-planner; instead, our meals are often dictated by what’s in the fridge rather than the other way around.
But this week, after coming home from a trip, there’s not much in the fridge. It’s rather refreshing. It’s so easy to see the back wall. But it won’t last, because both of our CSAs start this week. (Another personality/fridge correlation: the kind of person likely to sign up for two CSAs is the kind of person likely to have an overflowing fridge.)
In the meanwhile, it’s an opportunity to let a few great ingredients shine.
I usually scramble my eggs by letting the bottom layer set then rumpling it up along the bottom of the pan so the uncooked egg runs off and also sets, then I turn the eggs over briefly. How do you do yours? I never gave any thought to scrambling eggs until I tried this “poached scrambled eggs” method, and then I read Julia Child saying not to touch them for the first three minutes, and now I’m wondering what other techniques are out there that never would have occurred to me. This is an important question in my life because, as you know, I rely heavily on scrambled eggs.Sweet Corn Scramble: Melt a knob of butter in a medium frying pan. For each serving, scrape the kernels from an ear of corn (save that cob for stock!) and saute in butter along with a few sliced green onions and a pinch of salt until onions are bright green. Whisk a couple of good eggs with another pinch of salt and a splash of water, pour the eggs over the corn mixture, and scramble until cooked to your liking.
Serve alongside the simplest tomato salad of all time: a diced tomato and a few chunks of avocado topped with a sprinkle of salt.