Less than 2 weeks to go – are you panicked yet? I hope not…. The past 13 Days should have you whipped into such a state of organization that even Martha Stewart would be impressed.
Today it is time to focus on that great big, metal box in the kitchen that sometimes holds a treasure trove of science experiments gone horribly awry. Like the décor inventory post from the other day, today we take on Refridgerator Inventory! Woo-Hoo! I know you are just as excited as I am….
Take a hard look at what is lurking in your fridge. A pickle jar holding a single leaning Tower of Pisa pickle? A bottle of barbeque sauce with barely one inch in the bottom? A down-to-the-last scrape mayonnaise jar? DO something with them today, or toss them NOW.
Starting on the top shelf, remove all leftovers, past-the-shelf-date foods, shriveled fruits and drooping vegetables. Remember to place all past prime foodstuffs in your composter, your garden will thank you for their Holiday Meal next Spring!
The Goal: Make room for Holiday cooking.
Just like our waistbands, our refrigerators overflow during this time of year.
Clearing the shelves of out-dated food stuffs will make room for scrumptious Holiday meals and while you are at it…give the inside a thorough washing with hot, soapy water. Giving germs and sticky residues the heave-ho will lessen the chances of food-bourne illness and cross-contamination.
NOW…you are ready to fill it with all those yummy recipes that have been on standby in the back of your brain.