The Food and Wine Hedonist

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What Three Things Are Always In Your Refrigerator?

In every issue, Bon Appétit magazine features a Q&A with a celebrity asking about his or her quirky food habits and favorite things to eat. Until a few years ago, it had always included this question: “What three things are always in your refrigerator?” I was intrigued by that question and was bummed when they stopped asking it.  The decision may have been made because celebrity refrigerators sometimes aren’t very interesting—I remember several saying the one thing that’s always in their refrigerator is a bottle of champagne. Bor-ing. (Next to the leftover smoked salmon pizza from Spago, right?)

I still think it’s a cool question, as it lends interesting insight into a person’s tastes and cooking styles. If I were to answer, I’d say things like good European cheeses, lemons, and fresh herbs including thyme, cilantro, and basil. Still, I realize those answers aren’t particularly exciting and are a little predictable. So I thought I’d take this exercise a little farther and highlight three things in my refrigerator that are slightly unique yet surely staples of The Sicilian’s diet:

Pecorino Romano Cheese. Our family absolutely loves this cheese, and it is always in my refrigerator. It has pushed aside Parmigiano-Reggiano (considered by the Italians as the king of cheeses) to become our family favorite. (And it’s less expensive than authentic Parmigiano-Reggiano, too.)

Always made from sheep’s milk (“pecora” means “sheep” in Italian), Pecorino Romano is hard, sharp, and salty with just a tiny hint of musk, yet without the heaviness of a cow’s milk cheese. It is made primarily on the island of Sardinia, just off Sicily (apparently my affinity for it is in my genes!). It was also a staple of soldiers’ diets in ancient Rome. It is absolutely wonderful grated on pasta, or on sautéed or roasted broccoli, or on freshly made kale chips. My family loves a dish I make with rigatoni, Italian chicken or turkey sausage, sliced hot peppers, and kale that I braise in a sauté of garlic, thyme, fennel seed and chicken broth, topped with grated Pecorino Romano. My favorite comfort food in the whole world is spaghetti topped with marinara sauce, toasted pine nuts, and Pecorino Romano.  I’m telling you, once you go Pecorino Romano, you won’t go back. ;)

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food

The Redheads Hummus. A few years ago, I was with a friend (who happens to be very health conscious and fit), perusing the appetizers list at a downtown Ann Arbor restaurant. “How about we split some hummus with veggies and pita chips?,” I suggested. She flashed the mischievous grin of someone about to say something controversial. “You know, I just don’t ‘get’ hummus,” she said. Wow. Even my Dad will eat hummus.

Yet I kinda know what she means. At some point hummus replaced the Lipton’s French Onion and Frito Lay Bean dips of our parents’ generation as a “healthy alternative,” but the store-bought versions are often so bland you might as well eat spackling. So how did hummus get so ubiquitous? So we can say at least we’re not eating Frito Lay Bean Dip? If I make my own I add plenty of lemon juice and season it adequately, but I can never leave store-bought hummus alone. I find myself adding lemon juice, or capers, or chipotle hot sauce, or just about anything I can conjure up in the fridge to give it some flavor. Until I met the Redheads, which is an interesting hummus hybrid:

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Locavore

Produced by two cute redheads (of course) in Lake Leelanau, Michigan, The Redheads hummus is pretty addictive. “Made With Many Organic Ingredients,” it says on the label, including the typical garbanzo beans, extra virgin olive oil, lemon juice, and tahini, but it gets an extra kick of umami from “organic gluten free tamari.” The product is currently only sold in Michigan, and in Ann Arbor it can be found at  Whole Foods Market, Peoples’ Food Coop, and Arbor Farms Market, and can also  be ordered online and FedExed to your home. Flavors include garlic, pesto, sundried, and cherry chipotle. And admittedly, I don’t ALWAYS have it in my refrigerator, but the Redheads are good Michigan girls and deserve a shout-out.

health

Roasted Walnut Oil. For as long as I can remember, I’ve been making salad dressings with extra-virgin olive oil, and only extra-virgin olive oil. No matter whether the acid in the dressing was lemon juice or balsamic, cider, red wine, or sherry vinegar, the oil was always extra virgin olive. And then I was introduced to roasted walnut oil by Ann Arbor personal chef Karen Eddy, when she helped me host a dinner in my home, and a whole new world of salad possibilities opened up. And bonus—it’s a good source of Omega-3 fatty acids. Oils can vary widely in quality depending on brand, so I recommend the La Tourangelle brand:

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healthy eating

Roasted walnut oil offers  such a warm depth of flavor, you can drizzle a little on some salad greens with a few splashes of vinegar and some generous grinds of black pepper and salt, and you’ve got a quick salad for lunch. For a little more effort, make a dressing of it with a little Dijon mustard, balsamic or sherry vinegar, some finely minced shallot, salt and pepper. Toss it with greens and some crumbled blue cheese or goat cheese, add some toasted walnuts, maybe some dried cranberries. I still go through large bottles of extra virgin olive oil in no time, but roasted walnut oil is always in my refrigerator (this delicate oil would go rancid in the cupboard next to the olive oil).

So what are three interesting staples of your diet in your refrigerator? Any weird ones out there? Fess up, and leave your three things in the comments section below.

Happy noshing,

The Sicilian

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289 comments on “What Three Things Are Always In Your Refrigerator?

  1. Sara Ann
    February 18, 2013

    Plain Greek Yogurt, white wine, and an insane amount of shredded parmesan cheese! :) (I know I shouldnt buy pre-shredded cheese but it’s SO much easier to deal with!)

    • a2sicilian
      February 18, 2013

      I’m a big one on the first two, for sure! I have to grate the cheese, though. I know it’s a pain, but it has a ton more flavor. I’m not judging though, I promise :)

  2. the drunken cyclist
    February 18, 2013

    Gochujang (Korean Red Pepper Paste), but my wife is Korean, so I am not sure if it counts…..

    • a2sicilian
      February 18, 2013

      Never heard of it, must look for at our Asian market. I always have sambal in our fridge and use it as a condiment for Asian food occasionally, when I need some spice. But I find the brand I use a bit too salty.

      • tltrolia
        February 21, 2013

        Try looking for “Volcano Dust” on the Internet. I had some at a friends house. I love spicy food, but they should have named it “Insane Dust” If you are familiar with old Italian languages, what is Trolia or troglia mean?

  3. talkavino
    February 18, 2013

    That redheads hummus sounds very good – not ready to order it by FedEx, though. Roasted walnut oil sounds also very interesting – I will look for it.
    Our fridge will not offer any exciting discoveries, I think. For the three important family things I will probably have to include spinach ravioli from Costco – kids love them and they actually taste very good for the pre-made stuff; sour cream (very important for my youngest, she eats it with everything); ketchup – now this is essential ingredient for my son, even though he is getting better with it. Thinking of it, if we can extend it to 5 things, you will also always find mayo and cream cheese in our fridge.

    • a2sicilian
      February 18, 2013

      I had picked up a cheese/spinach ravioli from Costco once that was quite good; surprising tender for store ravioli. My kids loved it. Thanks for the reminder, must get again. My kids are now 8 and 12, so starting to move out of the ketchup-on-everything phase.

      • tltrolia
        February 21, 2013

        Duke’s Mayonnaise, Safeway Orange Water, Onions, Heinz Ketchup, Eggs, Milk, Wegman’s Orange Cream Yogurt, and last to my wife’s dismay any kind of Seafood Everything else is on a rotating basis. A lot of things for an Italian are not there due to my diet, number one Polenta or as the Americans call it Johnny Cake. My father made it almost every Sunday. I thought it was named after my Uncle John.

  4. chefconnie
    February 18, 2013

    heavy whipping cream, kale, Point Reyes Blue Cheese.
    Always have these things on hand.

    • a2sicilian
      February 18, 2013

      Yum. I am literally addicted to kale salads. They make one at Whole Foods called a super energy salad; it has kale, dried figs, edamame, cashews, and lentils. One lasts for two or three lunches. Has helped hugely with weight management. It comes with a nonfat dressing, but I have to add a little olive oil, lemon, and coarse salt ;) And man I looove Point Reyes Blue Cheese; I just don’t think I could control myself if it was in my fridge all the time. Just had some St. Agur blue cheese when I was out with a friend this past Friday–I was literally swooning, so good.

  5. Operab
    February 18, 2013

    siracha/sambal, greek yogurt, carrots (not franken-carrots)

    • a2sicilian
      February 18, 2013

      Me too on the siracha & sambal. And usually greek yogurt. Totally agree on the franken carrots, those things are freaky.

    • operab
      February 21, 2013

      and butter. Lots of butter.

    • ideallyinspirit
      February 27, 2013

      My list is almost the same!!! I always have sriracha, carrots, and peanut butter cups (they make a nice little pick me up!!)

  6. Hippie Cahier
    February 18, 2013

    You’ve got to love a naturally sassy hummus.

  7. Now Entering Flavor Country
    February 18, 2013

    Clancy’s Fancy Hot Sauce, Fresh Goat Cheese, Sweet Delicious Beer (preferably something from Michigan)

    • thefoodandwinehedonist
      February 18, 2013

      Hey – Great meeting you on Saturday, Sunday was rough.

      I’m with you on the delicious MI beer. Unfortunately, the question was “what’s ALWAYS in your fridge.” And that stuff never stays in there…

  8. a2sicilian
    February 18, 2013

    I’ve got some Clancy’s in my hot sauce “aisle” in my fridge, too.

  9. the winegetter
    February 18, 2013

    I’m not sure, but I always thought Pecorino Romano is from Tuscany, while Pecorino Sardo is from Sardinia…I love the young Pecorino Romano that is still rather soft, and not as salty as the aged Pecorino. Have yet to find the stuff I like here…

    What’s in my fridge? Gochujang (Korean red pepper paste needed for most Korean dishes – neither I nor my wife are Korean, but I lived there for a while and we started incorporating more of their dishes), German Schwartau Raspberry Red Currant jelly (I have friends bring it or mail it from Germany, less sweet than American jellies) and pear mustard (pretty much pears cooked with mustard seed to create a sweet, fruity, spicy paste that goes great with cheeses, should also work really well with the more salty pecorino).

    • a2sicilian
      February 18, 2013

      So I had to do a little research on your question, and according to Wikipedia (which I realize is “crowd sourced” and thus not guaranteed 100% accurate), Pecorino Romano is primarily produced on Sardinia, while Pecorino Toscano is from Tuscany and Pecorino Sardo is also from Sardinia. http://en.wikipedia.org/wiki/Pecorino_Romano. According to this wikipedia entry, it’s always hard, sharp and salty: “Pecorino Romano should not be confused with Pecorino Toscano (from Tuscany) or Pecorino Sardo (from Sardinia). Unlike Pecorino Romano, these cheeses (which are not particularly salty) are generally eaten by themselves or in sandwiches.” So maybe you’re thinking of Pecorino Toscano? I’m admittedly not an expert on Italian sheep milk cheeses so can’t say.

      I love your other interesting condiments. I’ve got to try the Gochujang. Do you use it as a condiment, like sambal? Or more of a stir fry or glaze for grilled meats thing? The pear mustard sounds delicious and a great accompaniment to cheese.

      • the winegetter
        February 18, 2013

        You are absolutely right! I mixed that up. Yes, I was talking of Pecorino Toscano, that, to me, is the good stuff. I am not a fan of the saltiness in the other pecorinos. Many fond memories of sitting in Tuscany and just munching away on young Pecorino Toscano…

        I actually cook Korean quite a bit and use it for that: It is quite thick, so usually needs to be used in the cooking process. It is great as a glaze (mixed with brown sugar, sesame oil and soy sauce) over potatoes. I also throw it in stir fried rice or use it in marinades. You can get it at every Korean store. I go to Galleria Asian Market on Packard: huge Korean store, everything the heart needs. And yes, the fruit mustards are totally addictive!!

      • tltrolia
        February 21, 2013

        Does anyone know where to get good Tuscan Bread. I have the Recipe for it, but my wife thinks I have bread on the brain and won’t make. The selling point it has no salt in it. Wegman’s has but they don’t stay true to the no salt rule. They think if they put a lot of garlic in the bread you will overlook the salt.

        One story places all the blame on the Pisans. In fact, an old Tuscan proverb declares, Meglio un morto in casa che un pisano all’uscio, which roughly translated means ‘Better a death in the family than someone from Pisa on your doorstep’. This epitomises the rivalry existing between Pisa and her neighbours since the Middle Ages. However, it would seem that, in those far off times, Pisa unwittingly did Florence a favour. Legend has it that, in 1100, in an attempt to force Florence to surrender in one of their endless battles against each other, Pisa blockaded the salt that arrived at her port, preventing it from reaching Florence. Thus, pane toscano (Tuscan bread) was born – the bread famous throughout Italy for being sciocco, from the word in the Tuscan dialect for ‘unsalted’.

        Tuscan bread is intentionally made without salt. If you need any proof of salt’s flavor-enhancing properties, just try a slice of Tuscan next to a slice of something like ciabatta. Same basic ingredients, completely different breads! Tuscan bread not only lacks depth of flavor without salt, the crust also doesn’t brown and the structure is much more delicate.

        http://www.abigailsbakery.com/bread-recipes/tuscan-artisan-bread.htm

    • a2sicilian
      February 26, 2013

      Tltrolia, thanks for the history of Tuscan bread; interesting.

  10. Socialkenny
    February 18, 2013

    How does walnut oil taste? I mean, does it have a sweet kick or more bitter and acrid? I might have to sample some.

    • a2sicilian
      February 18, 2013

      I’d say neither. It’s more mellow. Earthy. Something with depth, or “umami,” like mushrooms.

  11. thefoodandwinehedonist
    February 18, 2013

    For me –
    1. Local, cured, hand-picked, organic, free-reange, sustainable, non-GHO modified, free-trade… darn, I forgot what it was.
    2. Body Parts
    3. Rottweiler Tenderloin, because it’s a lot more flavorful and earthy, than Poodle (aka the canine equivalent of boneless, skinless chicken breast)

    Seriously – tabasco, sparkling water, garlic. But the first list was wayyyyyy more interesting.

    • Yinzerella
      February 18, 2013

      Dude, we have almost the same exact list. I always have on hand: club soda/seltzer, Crystal Hot Sauce,and jarred garlic.
      And Ranch dressing. There always has to be Ranch.

  12. a2sicilian
    February 18, 2013

    Ha ha, I love #1 hedonist. I’m getting a little tired of the obsession with all those politically correct adjectives myself. My motto is, “The key to life is moderation.” Occasionally I succeed at it.

  13. Max D.
    February 18, 2013

    Boring: skim milk, eggs, PBJ ingredients
    Slightly less boring: wine, fish sauce, Spanish chorizo
    If we include pantry items: pimentón, garlic, something chocolate
    If we include freezer: home-made stock of all sorts, edamame beans, all kinds of carcasses and bones. (note to FWH: rotttie meat is too tough for me, even after hours of stewing. Poodle meat just falls off the bone in e slow cooker, perfect Ina red wine sauce. For a fun summer variation, try grilled toy poodle ribs marinated in sherry vinegar.)

    • thefoodandwinehedonist
      February 18, 2013

      I’m offended that you use a slow cooker.

    • a2sicilian
      February 18, 2013

      diggin’ on the chorizo and homemade stock of all sorts!

  14. Max D
    February 18, 2013

    Don’t go around hating the slow cooker! This is a totally gentrified top-of-the-line slow cooker, made in the snow-capped mountains of northern Spain by Gypsies, and used by famous chefs like Ferran Adria and other molecular gastronomes. It has a special button that allows me to use Nitrogen to prepare poodle shanks while julienning cucumbers and pureeing tomatoes. It’s the only way to make ketchup, really (but you’ll need a slow cooker with a blow torch attachment, and hat oats extra). And it’s wi-fi.

  15. thewineraconteur
    February 18, 2013

    A good white wine or two, the reds are in the cellar, garlic and some good hard aged cheddar. The start of anything I need to nibble on or to prepare.

    • a2sicilian
      February 20, 2013

      Hmm, that’s how I work, too.

  16. Anonymous
    February 18, 2013

    Fig Jam, gorgonzola cheese (which, btw, broiled on baguette slices makes a killer last minute appetizer) and almond milk for my lattes

    • a2sicilian
      February 20, 2013

      Love fig jam; got some for holidays and served wih cheese plate.

  17. trixfred30
    February 19, 2013

    1. Wine
    2. Thai Green Curry Paste
    3. Creme Fraiche

    They are always there although some have a very high rotation rate (and I’m not talking about the curry paste)

    • a2sicilian
      February 20, 2013

      Nice list. Creme fraiche is the bomb.

      • trixfred30
        February 20, 2013

        I love that phrase – reminds me of Breaking Bad

  18. seasonedwithsarcasm
    February 19, 2013

    A variety of cheese. Sour cream. Eggs.
    We love cheese and it’s nice having a variety for surprise company, or as an add in to a meal to make it rich. Sour cream because we eat tacos almost weekly, and I also add it to mashed potatoes for a little extra tang. Eggs, because those hens are doing so well at their jobs. And we do love breakfast foods!

    • a2sicilian
      February 20, 2013

      You are so lucky to have fresh eggs! (Read your blog!)

      • seasonedwithsarcasm
        February 20, 2013

        I certainly feel lucky to have them! They are so much better than the store bought variety!

      • tltrolia
        February 21, 2013

        Can you tell me the one thing here on earth that can reconnect brain cells that have wondered of. Hint: it is part of an egg.

  19. Ebony Brown
    February 20, 2013

    1. Coconut Water
    2. Young Thai Coconuts
    3. Coconut Hair
    Wait.No.Not.Hair!
    Oil.
    Coconut Oil!

    • a2sicilian
      February 20, 2013

      Really want to like coconut water..

      • Ebony Brown
        February 22, 2013

        Lol, I really want to like chocolate, or at least coffee, but its a no go for me and I get the most perplexed, “are you a human being” kind of look when I turn down chocolate, or remotely indicate my dislike. Don’t like Coconut water? Eh, people can deal with that… Chocolate, on the other hand is a whole ‘nother’ beast.

  20. Matilda Aya
    February 20, 2013

    Ume boshi, moromi, and greens (whatever’s in season). :)

  21. LearnItalianwithLucrezia
    February 20, 2013

    I absolutely agree on the Pecorino Romano! :D

    • a2sicilian
      February 20, 2013

      Yeah girl!

  22. conradsanford
    February 20, 2013

    A. Jarlsburg Cheese
    B. Duck Trap Smoked Salmon
    C. Dave’s Insanity Sauce

    The latter item remains in the fridge as its rate of consumption is not a swift one…

    • a2sicilian
      February 20, 2013

      Mmm smoked salmon.

  23. Laura4NYC
    February 20, 2013

    Yum! I am a big cheeser lover myself and cannot get enough of Romano cheese. We recently used it for home-made Mac’n’cheese – sooo good! Just sprinkle it on top before you shove it in the oven! :-)

    • a2sicilian
      February 20, 2013

      Great idea

  24. Steve Swindells
    February 20, 2013

    In my (British) fridge I always have Pecorino Romana (ditto alert!), Stella Artois beer and garlic bulbs – oh and tuna and prawns for my very spoilt cat!

    • a2sicilian
      February 20, 2013

      Yay! Pec Ro is universal!!!

  25. Ed Williams
    February 20, 2013

    Why oh why did you give me yet ANOTHER reason to get lost in the earthy hippiness of Whole Foods (to locate RedHeads Hummus). I was bred on Velveeta and Ritz crackers, but have joined the ranks of appet-snobbery and will visit any and all organic markets in the tri-state area to find the latest craze.
    Three things in my fridge: heavy cream, a bottle of cooking Chardonnay and capers.
    Love your piece. : )

    • a2sicilian
      February 20, 2013

      Thank you. Love your response. Capers always in mine, too. Those briny little darlings..

    • tltrolia
      February 21, 2013

      drop by Wegman’s food market for the cheese tasting party

  26. gigi
    February 20, 2013

    Butter, 2% Milk, Wine =)

  27. akeensensibility
    February 20, 2013

    Cheese, cheese, and cheese

  28. segmation
    February 20, 2013

    Since I will always have to watch my weight, my 3 are fruit, lettuce and water. Pretty boring, right?

  29. rachelocal
    February 20, 2013

    Well, lookee here, all Freshly Pressed. YAY! Congrats to you and the Sicilian. Loved this post.

    I always have red wine, Pecorino Romano (I swear), and garlic in my fridge. My seasonal item of choice right now is kale. I buy it whenever I see it, so I always have some in the fridge.

    • thefoodandwinehedonist
      February 20, 2013

      That’s The Sicilian for you. I knew it was only a matter I time. She’s a terrific writer!!

    • Anonymous
      February 21, 2013

      Thanks! And great minds eat alike.

    • a2sicilian
      February 21, 2013

      Thanks. And great minds eat alike!

    • a2sicilian
      February 22, 2013

      Thanks! And good mines eat alike.

  30. kiyudesu
    February 20, 2013

    hmm, for some reason: instant noodles (I just love those as breakfast, silly me), honey mustard dressing(I adore that dressing for my salads), garlic and onions(every pasta I make needs this!)

  31. closetbloggess
    February 20, 2013

    Mmmm….food.

    I also always have a block of parmesan. My other staples are crumbled feta and kalamata olives. I could just eat those and be happy.

    • a2sicilian
      February 25, 2013

      Olives and feta shows up a lot on these comments!

  32. Jessica of HolaYessica
    February 20, 2013

    Mmm, that hummus sounds amazing! I always have hummus in my fridge too, along with milk to make tea with, and wine. I’m afraid I don’t have a very interesting diet!

    • a2sicilian
      February 26, 2013

      All sounds good to me!

  33. donofalltrades
    February 20, 2013

    We always have Sirachi in our fridge. My wife hopes to make sirachi oil once we get to the bottom of this bottle. At the current rate, that’ll take until about 2021. I’m a Frank’s red hot guy myself. I agree with the crumbled feta comment. We always have that and we make a delicious feta cheese dip with it from time to time. I guess our third is milk. Boring, but we have three kids so we need milk!

    • a2sicilian
      February 22, 2013

      Siracha oil…great idea.

  34. Feit Can Write
    February 20, 2013

    I’ll spare everyone my wanna-be foodie / obscure item I found at Whole Foods list and give you the reality of what is always in our fridge:

    1) Milk. Skim from whatever brand is cheapest at the store that week.
    2) Ketchup. I don’t use it on a lot of stuff, but I can’t remember a time when I haven’t had some in the fridge. Heinz or bust.
    3) Pickles. I’m convinced that all refrigerators come with a half-full jar of pickles (usually Kosher Dills) that are permanently bolted to the back of the middle shelf. Fortunately, they never expire (hooray for preservatives!)

    • a2sicilian
      February 22, 2013

      Can you be a wannabe foodie? Or maybe it’s
      that foodies are wannabes…

  35. B Gourley
    February 20, 2013

    A head of garlic or two, lemon grass, and curry paste

    • a2sicilian
      February 22, 2013

      Lemon grass! Well then. Very southeast Asian.

  36. carlyavonessex
    February 20, 2013

    The 3 things that are always in my fridge are milk, butter and cheese. Quite basic I know lol x

    • a2sicilian
      February 26, 2013

      Thank God for cows. And sheep. And goats.

  37. mirkinfirkin
    February 20, 2013

    There are two unknown life forms at the back which have evolved from things left at there for far too long. I can’t get them out, as they’ve formed an alliance with the baking soda, which is also alive. I’m trying to negotiate a peace treaty with them, where for their continued existence, they will not try and sublimate any food I put in on another shelf, unless that food expresses a 60% democratically obtained majority to join with the three life forms already extant in the fridge. I’m just worried that they’ll form fifth columns in the other food that is in the fridge, taking them over from within.

    • a2sicilian
      February 22, 2013

      Wow. So what happens if a civil war breaks out? Baking soda bombs?

      • mirkinfirkin
        February 22, 2013

        No, unfortunately, it’ll have to go straight to pickling vinegar. A short, decisive strike, showing no mercy will have to be the only way to go to minimize casualties in the other, hopefully innocent foods trying to maintain their democracies. Some of the cheeses may have to be pared, though.

  38. prosewithabbitude
    February 20, 2013

    Coke (my boyfriend is addicted to it), some kind of cheese and leftovers.

    • a2sicilian
      February 26, 2013

      Where there are leftovers there’s a cook!

  39. Tammy Gardner
    February 20, 2013

    Tomatoes, Avocados, Fresh Garlic

    • a2sicilian
      February 25, 2013

      Guac!

  40. teamgloria
    February 20, 2013

    great post. and wonderful items in your fridge.

    *thinksforamoment*

    ok.

    here’s what we have over here in Los Angeles = dijon mustard, inky black olives from the melrose place farmers market, strong/sharp cheddar cheese

    yum.

    • a2sicilian
      February 22, 2013

      Yum indeed. Are olives like the French cured?

      • teamgloria
        February 22, 2013

        we buy them from a greek lady at the farmer’s market so we’re assuming. greek. but yes, cured. and Most Delicious.

  41. ash entzy
    February 20, 2013

    So very true about the hummus becoming so ubiquitous now! The comparison to spackling is often the case, yuck. I would definitely give the Two Redheads recipe a try, however, my Syrian side of the family undoubtedly makes the best rendition. Maybe I’m a tab bit biased haha, but it’s soo good, and surprisingly simple. I want to say they just use chickpeas (garbonzo beans), garlic, lemon, olive oil, tahini, and possibly one or two others ingredients to give it a signature tasty flair. Great post though!

    • a2sicilian
      February 25, 2013

      Thanks! Yes, that’s about it for hummus plus salt and pepper.

  42. walktofree
    February 20, 2013

    refrigerator: tomatoes, eggs, and butter. but more on tomatoes and eggs. for omelets, pasta, tomato sauce, and basically almost tomato with every meal. butter for baking and sometimes cooking.
    pantry: garlic, onion, olive oil.
    pretty basic lol.

    • a2sicilian
      February 26, 2013

      Late summer has to be your favorite time! #tomatoes

  43. roodonfood
    February 20, 2013

    soy sauce, ginger paste, tomatoes

    • a2sicilian
      February 26, 2013

      Ginger paste, good idea

  44. thehippygeek
    February 20, 2013

    Cheddar cheese, baby spinach and caramelized onion chutney. (although my dirty secret in the fridge is heinz salad cream)

  45. allthoughtswork
    February 20, 2013

    Organic navel oranges, organic sweet yellow onions, and fresh garlic.

    • a2sicilian
      February 22, 2013

      Have you ever made orange salsa? Oranges, white onions, cilantro, jalapeño…anyway that’s what your list made me think of. Great with tortilla chips.

  46. allnuttadventures
    February 20, 2013

    In our English fridge (does it make it English if it is situated here, if not it is Italian but we are English) ahem getting on…

    Black olives, feta and radishes – all three I love to snack on. The fridge contents makes me look better than I am, there is a bulging junk food cupboard that I will not share the contents of for fear of judging.

  47. 5thingstodotoday
    February 20, 2013

    I really like your blog and would love you to feature on mine, http://www.5thingstodotoday.com. All you have to do is write five suggestions along with a link back to your site. Please check out the blog and see the sort of things people have written about. It wont cost you anything and your post will be on a google ranked 3 site.

  48. jibarican
    February 20, 2013

    I don’t think mine are too exotic, or unique… but I can’t do without them.
    sofrito – staple of puertorican cusine
    fresh mozzarella cheese
    Almond “Milk”

  49. momscience
    February 20, 2013

    I’m with you on the cheese, though for me its still Parmigiano-Reggiano. I’m going to check out the Pecorino Romano. Typically there are many kinds; .queso, cheddar, mozzarella, etc. I love cheese

    Red Thai curry paste. I enjoy a variety of foods and red Thai curry is pretty way and quick once you find the right amounts for your taste.

    Spicy mustard. Its great on sandwiches/wraps or in homemade sloppy Joe sauce. Really it helps add a tang to several sauces.

  50. legendsofyouth
    February 20, 2013

    Great post! I think I always have lemon juice and syrup…interesting. haha Congrats on being Freshly Pressed!

    • a2sicilian
      February 22, 2013

      Thanks! Had a great drink recently that included lemon, vodka, and maple syrup…

      • legendsofyouth
        February 22, 2013

        Good to know, maybe it will find its way out of my refrigerator! ;)

  51. Jason Ministries
    February 20, 2013

    My fridge would always have fresh lemons, Worcestershire sauce, and Tabasco sauce; my pantry would have lemon pepper, olive oil, and celery salt. With those six ingredients I can spice up some very nice meals.

  52. folkgirl1
    February 20, 2013

    Eggs, coconut milk, lemons, and sparkling spring water. OK, I know that’s four, but I couldn’t stop at 3. I eat a paleo style diet, so I always have to make sure I have plenty of paleo friendly cooking items on hand. And the sparkling water (I’m partial to La Croix or the mandarin orange variety from Trader Joe’s) because I drink it like crazy to avoid the temptation to overindulge on red wine! Which, of course, is also on hand, but not kept in the fridge. ;)

    • a2sicilian
      February 26, 2013

      Paleo? Not familiar.

      • folkgirl1
        February 26, 2013

        Eating like a caveman… Meat, plants, nuts. No grains, dairy, or processed sugar.

  53. adventures in the uncommon
    February 20, 2013

    I have to say in the fridge, grass fed butter, ripe avocados and kale or spinach. In the pantry always coconut oil, mct oil and Himalayan salt.

  54. cloverandthetwins
    February 20, 2013

    This is fun.

    Homemade dog food (which I make fresh once or twice a week)
    Half and Half
    Diet coke

    • a2sicilian
      February 22, 2013

      Certainly and interesting list!

  55. cloverandthetwins
    February 20, 2013

    Tammy, take those tomatoes out of the frig! Put them on your widowsill … or anywhere except the frig.

    • tltrolia
      February 21, 2013

      You have either read the book or your family has told you. That is how most people learn about keeping tomatoes and potatoes out of the fridge. I on the other hand received threats from guest when I was in the Navy.

  56. midnitechef
    February 20, 2013

    Fun post!

    If I had to pick the top 3 things I have to keep around I’d go with a good sharp cheddar, Maine Root soda, and organic cage-free eggs. I don’t drink that often, so soda is what I keep around instead. Cheese is essential for making scrambled eggs, and can be used in many standby applications like grilled cheese sammi, nachos, crackers with cheese, biscuits, a sauce for broccoli or cauliflower. I bake alot so eggs always have to be available, and they make up the “meat” of my vegetarian (most of the time) diet these days.

    Mmmm… now i’m hungry :)

  57. hrygth
    February 20, 2013

    Fresh basil, butter, and buffalo mozzarella. I eat more olive oil than I should admit, but that lives next to the hob. :)

    • a2sicilian
      February 26, 2013

      Can’t eat too much olive oil…

  58. sortaginger
    February 20, 2013

    Yogurt (plain greek or regular lemon), raw veggies (broccoli or cauliflower) and eggs. Boring but they get the job done! :-D

  59. thekittchen
    February 20, 2013

    I agree with Pecorino Romano it is always in my fridge too! I also always have eggs, both for breakfast on the weekend and for baking. My third thing is brussels sprouts, they are my favorite vegetable!

    • thefoodandwinehedonist
      February 23, 2013

      I saw your blog…I thought your fridge was empty! ;)

      • thekittchen
        February 23, 2013

        hahaha. It was! The repair man came and it is running again.

    • a2sicilian
      February 26, 2013

      Good list. Love a shredded Brussels sprouts salad or roasted.

  60. Chef Alzaid
    February 20, 2013

    Awesome Post. Very interesting concept. I applaud your must have ingredients; except for the hummus :P Long story.

    Check it out:

    http://chefalzaid.wordpress.com/2013/02/07/i-really-hate-the-hummus-here/

  61. rebeccaguillen
    February 20, 2013

    Love your post! I always talk to my friends about this because we’re all so different!

    My three go-to’s:
    Baby Spinach – I hate lettuce (with a passion) but I love a good chicken & spinach salad, or even throwing spinach in my smoothies. Either way, always have it in the fridge.
    Greek Yogurt – typically vanilla or strawberry. It’s a high protein snack and I also use the vanilla do dip fruit in or just to thicken up a smoothie. Always, always have greek yogurt.
    Cheese – all varieties. I love cheese. Currently I have ricotta, colby, parm, cottage cheese even!

    • a2sicilian
      February 22, 2013

      Good list. I like throwing baby spinach in soup, too. Instantly more nutritious.

  62. sassyred79
    February 20, 2013

    Garlic, blue cheese, greek yogurt. I love foods with lots of flavor!

  63. N.
    February 20, 2013

    Scrambled eggs, hard boiled eggs, raw eggs.
    Me lovey eggs long time. :D

    • a2sicilian
      February 25, 2013

      Ha ha. What movie is that from, Full Metal Jacket?

      • N.
        February 26, 2013

        Sadly, it’s from the bottom of my egg-loving heart. :(

  64. Heather
    February 20, 2013

    Crushed garlic (for those rare time I don’t have fresh garlic to crush myself), a million different Asian sauces and that really bad plastic cheese (like on McDonalds burgers). It’s not very classy but what can I say? It’s a guilty pleasure :-)

  65. C. R.
    February 20, 2013

    Sharpe cheddar, milk, and salsa…always! :)

  66. Pingback: What Three Things Are Always In Your Refrigerator? | OntariosFinest

  67. Al Kline
    February 20, 2013

    MILK, BUTTER and EGGS.

  68. tricesweet
    February 21, 2013

    Sweet potatoes, eggs, spinach. Always always always! Awesome post.

    • a2sicilian
      February 25, 2013

      Thanks!

  69. tomsnare1025
    February 21, 2013

    I have to be truthful here. I am a college student so don’t judge me too much. Beer is a staple I always have a six pack of some off the wall craft beer. 2nd growing up with my mom turned me into a mustard fiend. I have yellow mustard, dijon mustard, honey mustard, deli mustard, I’m a mustard collector. Being creative over the years, I have found that there is very little that can’t be improved by a little mustard. Third would definitely be eggs. I can eat eggs any time any where any style you can cook em. Again sometimes my creativity gets the best of me, and I add a couple eggs to ramen noodles. As I eat it I try to convince myself it’s the same thing as egg drop soup.
    Honorable mention, I’m with you on the hummus, I often have hummus. Bacon, gotta have something to go with the eggs. And Hotdogs or Brats or Sausage….something to slap on a bun with a little bit of mustard.

    • a2sicilian
      February 25, 2013

      I’m just impressed that you’re a college student that’s willing to splurge on craft beer!

      • tomsnare1025
        February 25, 2013

        Just because my pockets are empty doesn’t mean my pallet should be. hahaha

  70. Ashana M
    February 21, 2013

    I think my freezer is really where it’s at. I live alone and don’t seem to eat that much. If it doesn’t come in tiny quantities and it’s something I need to keep on hand, it needs to be frozen: I would say fresh ginger, fresh curry leaves, and coffee.

    • a2sicilian
      February 25, 2013

      Curry leaves! Cool, and yum.

  71. ninavennor
    February 21, 2013

    This is interesting! Well, my refrigerator will always have yogurt (but the ones with flavors like peach, strawberry, mango etc because I can’t stand the tast of just yogurt) anyway, non fat milk because that’s just how I roll. And pineapple juice! Yay! Haha! Thanks! :)

  72. stephinthescreentime
    February 21, 2013

    Nothing too exciting in my fridge. Milk, apples, and yogurt. Sometimes I mix it up a bit and I put red pepper hummus in there. So yum!

  73. Ariana
    February 21, 2013

    Strawberry Greek yogurt, apple gouda sausages, chard/kale/escrole. Love my greens!

  74. sha'tashari
    February 21, 2013

    Intersting, however, there is nothing unique in ours other than the husband, this son, and out cat—try to keep them out. The milk has a better chance of leaving.

  75. adamfleming122683
    February 21, 2013

    Milk, Butter, and eggs can’t do much with out the basis of Food Preparation. The question was what three things are ALWAYS in your refrigerator. I find it hard to believe someone buying something else if they are out of one of these three. So re think the question then answer, laugh out loud;)

  76. kate724
    February 21, 2013

    Pepe Saya Pesto, haloumi and free range eggs.

  77. Jessica
    February 21, 2013

    Wow, the romano cheese I could totally relate to, but the hummus and walnut oil? I wouldn’t have guessed those to be staples. Great post! The three things I always have are apples, baby carrots, and string cheese.

  78. Carlos Cerezo
    February 21, 2013

    Good post, I like how you wrote it! Come visit our site at http://www.surfskiesp.com if you want to know about Ocean Sports! Regards.

    Carlos

  79. kitchlesscooking
    February 21, 2013

    Broccoli, light sour cream and white wine…sounds crazy but they open up a ton of recipes…and don’t forget the Hungarian sweet paprika

  80. isolationnazare
    February 21, 2013

    Spices (onions, garlic, tomatoes) ….. Rice…… and Fresh Milk.

    I’m a Filipino and an 18-year old college student leaving in a house by myself and I’m really not sure what those foods are….but to be the first blog I’ve had interest to read on, your love for food is superb (along with the others who commented).

    Thanks for making me learn more about people’s fridges from the other side of the world. :)

    • thefoodandwinehedonist
      February 23, 2013

      As a fellow Filipino, I’m surprised you didn’t say patis, bagoong, and Mafran… Stay tuned to this site – planning some Filipino recipes in future!

    • a2sicilian
      February 25, 2013

      Thank you!

  81. kfsaeed
    February 21, 2013

    what a coincidence! was thinking of this just the other day- my fridge is always full of junk left over from the previous days, which no ones gonna be eating anyway, only to be thrown out to make way for some more left overs! I stopped looking into my fridge eons ago, and yours seems like one of those fridges we get to see on television:)

  82. OyiaBrown
    February 21, 2013

    Reblogged this on Oyia Brown.

  83. amedicstudent
    February 21, 2013

    Fresh milk (I know it’s boring but I drink a ton of it), normally some sort of cheese and vegetables.

  84. Teer Hardy
    February 21, 2013

    Beer – preferably a locally crafted IPA
    Cheese – To be honest, soft cheeses make my gag reflect go into overdrive, so I prefer a sharp cheddar
    Milk – strictly to be used for pancakes, milkshakes and Cinnamon Toast Crunch

  85. notesfromrumbleycottage
    February 21, 2013

    We almost always have grape jam for the 8 y.o., ranch dressing for the 11 y.o., and a craft beer for the husband. It may not be exciting but it keeps us happy.

    BTW, I love my crock pot. On busy nights I can throw what I need in there and come back to a great meal.

  86. howtoburnincense
    February 21, 2013

    hmmm… definitely chocolates, cheese and red wine.. :)

  87. Lotte
    February 21, 2013

    Tahini-I use it in so many things (including hummus) that I run through it very fast.
    Flour-because if I have it outside the fridge (even in containers) it gets beetled, I swear Tribolium are the smartest beetles on Earth.
    Tomato puree-I tomato up almost everything.

    • thefoodandwinehedonist
      February 23, 2013

      Beetled?? Where are you located?

      • Lotte
        February 28, 2013

        In the UK, but for some reason flour beetles seem particularly skilful packaging burglars around here. I’ve lost more flour than I like to add up.

  88. latoyaianderson
    February 21, 2013

    Vanilla greek yogurt, lacinato kale, green pitted olives. My daughter and I are grazers…

  89. Vee Villarreal
    February 21, 2013

    Grade B Maple Syrup, Cholula Hot Sauce, and Olives (rotating 2 or 3 varieties), I have loved the sweet, oily, salty and bitter combinations of olives since I was an infant, literally, I would cry when my mom, but the lid on the olive jar.

  90. thecapecodgirl
    February 21, 2013

    love what you wrote!
    here are my 3, with a bonus item.

    anchovy paste. straus whole milk yogurt. wild smoked salmon.

    and (i know this makes 4)
    kale (love that it’s ‘in’ now). and i come by it honestly: all us Portuguese are ready to make kale sopas (soup) at any time.

    • a2sicilian
      February 25, 2013

      Yum. Recipe?

  91. emmasouthlondon
    February 21, 2013

    White wine, olives (not the same lot all the time – I love them and have to keep a regular supply in!) and soya milk.
    And fruit juice – I can’t count either!!
    Emma.

  92. mackernally
    February 21, 2013

    A can of Bud. And two more cans of Bud.

  93. Mitzi McColley Sorensen
    February 21, 2013

    This will make most people nauseous . . .mayo, ketchup, and yellow mustard. Yup, I’m old and was raised in the midwest.

    • thefoodandwinehedonist
      February 23, 2013

      Just don’t put the ketchup on a hot dog

      • brain4rent
        February 27, 2013

        That’s the only way I’ll eat a hot dog (and I very rarely do) is with ketchup, cheddar cheese and yellow mustard combined, oh and the hotdog must be burnt a little…maybe I’m trying to make it into a hamburger?

  94. wholesomevegan
    February 21, 2013

    Almond milk, Lemon juice, and, my favorite, Kale!

  95. wegotthebeets.com
    February 22, 2013

    Miso paste, strawberry jam, and tomatoes :) Great post!

  96. bunnyisms
    February 22, 2013

    I always have eggs, some kind of green vegetable, and fruit. Veggie-wise, I tend to have some kind of vegetable or vegetables. I often get what is on sale. I do the same with fruit. I can’t say if I always have these in my refrigerator, but I often have cookies as well–one of my guilty snacking pleasures. I like to have hummus and siracha hot sauce, but if I’m tight on money, I’ll forego having them, as well as my cookies.

  97. deborahtd
    February 22, 2013

    Limes, tonic and gin.

  98. Atul
    February 22, 2013

    Except that roasted almond oil, I’d no idea what you were talking about I mean cheese its fine, but reggiano cheese or redhead hummus blew away my mind….
    but I’m pretty sure that it must taste good,

  99. gehirnfux
    February 22, 2013

    Tomatoes, grapefruits and fancy olive oil. And now I’ve to make some hummus!

  100. jackspratt823
    February 22, 2013

    marmalade, Green and Black’s chocolate, and Blue Stilton cheese

  101. elizz
    February 22, 2013

    cheese made from carabao milk – what i love about it is that it really doesn’t spoil easily, chorizo – i love it on fried rice and the kids’ fave too and of course eggs.

    • thefoodandwinehedonist
      February 23, 2013

      Carabao?? and with the chorizo, fried rice and eggs…. Tapsilog?

      • elizz
        February 23, 2013

        yes! my kids love it.. and with that cheese made from carabao milk, i put it in my salads, mac n cheese, and spaghetti :)

  102. annesquared
    February 22, 2013

    variety of stuffed green olives, milk, variety of apples

  103. becomingcliche
    February 22, 2013

    After reading your post, you might not want to know what’s always in my fridge. Wilted kale, baby carrots, and a container of something unidentifiable that looks a bit like brains. It’s always there because I’m afraid to open the container and throw it away.

  104. Phoenix
    February 22, 2013

    Sriracha, parmesan cheese and greek yogurt. MMMMMM, breakfast of champions! :D

  105. moveeatcreate
    February 22, 2013

    I have hazelnut oil by the same company that makes your walnut oil. It’s amazing. I totally agree about richness and depth on a salad, rather than standard olive oil.

    • a2sicilian
      February 25, 2013

      Hmmm must try.

  106. Jean
    February 22, 2013

    Skim milk, a veggie and a fruit.

    Seriously. I feel bereft otherwise, food-wise.

  107. Courtney B
    February 22, 2013

    The three things always in my fridge are flax oil, egg whites in the carton and hot sauce. Not very interesting!

    • thefoodandwinehedonist
      February 23, 2013

      What’s the flax oil for?

      • Courtney B
        February 23, 2013

        I eat a teaspoon on my oatmeal in the AM and a teaspoon with my 6th meal before bed. Gotta get my omega 3!

  108. tsmyther
    February 23, 2013

    Sesame tahini (so I can make fresh hummus), bacon of some sort, and at least three types of “real” cheese – not American or any processed stuff, but whole chunks of the stuff. Capers and anchovy paste.

    There’s always the white wine, milk, eggs, maple syrup, butter, veggies, etc., just like there’s sugar, flour and oil in the pantry, but those five things are not in my Mom’s fridge.

  109. Crazy Chess Girl
    February 23, 2013

    Milk, 100% orange juice (not from the concentrate) and licorice ice cream!

    • brain4rent
      February 27, 2013

      My husband jokes about Licorice ice cream, because he knows that is the worst possible flavor for me, but we never knew it really existed. Where do you get it?

      • Crazy Chess Girl
        February 27, 2013

        hi brain4rent, I found it in Sweden :-) I had no idea that Swedes are so obsessed with candy, especially licorice! You can find licorice in everything, candy of all sorts of shape, chocolate, ice cream…

        • brain4rent
          February 27, 2013

          Thanks, now I can rest assured it wont be in my freezer, not planning a trip to Sweden anytime soon.

  110. lulufl
    February 23, 2013

    Great post. Everyone here has given me some new things to add to my grocery list this week. 3 things in my refrigerator:
    Milk – my boys drink at least half a gallon a day
    Beer – for me and the hubs. Currently addicted to Samuel Smith Organic Chocolate Stout.
    Feta cheese – great on salads and tomatoes. Hubs also loves it in an omelet.

  111. Angel Firestone
    February 23, 2013

    Fat free Half and Half — Can’t have my coffee without it.
    Pasteurized Yellow American Cheese — Never goes bad and there’s always grilled cheese if you have nothing else to eat.
    Sliced Homestyle Polish Beets — Side dish that goes with a lot of meats.

  112. on thehomefrontandbeyond
    February 23, 2013

    crumbs, mold and mildew

  113. danallens
    February 23, 2013
  114. dalerupright
    February 23, 2013

    Parmigiano reggiano; sharp cheddar, and fresh mozzarella, preferably buffalo mozzarella.

  115. pennypinchingpeach
    February 23, 2013

    All of y’all are making me hungry! :) The not-in-everyone’s-fridge staples for me? Baby spinach. Pepper jack cheese. Bread crumbs.

  116. lilmountain
    February 23, 2013

    Hmmm bottle of Merryvale Starmont Cabernet 2006 or ’07 (love it chilled), homemade fig and pluot jam and eggs. Cool blog, keep up the great work!

    • a2sicilian
      February 25, 2013

      Thanks, jam sounds great.

  117. Brenda Visser
    February 23, 2013

    Hmmm… the common would be eggs, milk, cheese… otherwise, yeast, sourdough starter, and yogourt…

  118. Christopher Williams
    February 24, 2013

    Blue cheese (either Maytag Blue or Roquefort), a half-drunk bottle of white wine, and Perrier. Wow, I sound pretentious.

  119. dpums
    February 24, 2013

    Parmigiano-Reggiano, white wine, and fresh herbs! My two greatest loves are Italian and French foods.

  120. celestedimilla
    February 24, 2013

    Hmmm… Okay, I got it. Almond milk is a must have for smoothies, cereal and the like (yes, I’m vegan). Hummus is definitely be number two – see, I’m not so strange. And the third item, a recent fetish, is Kalamata olives. They add the best flavor to everything! Great post, by the way. Interesting and fun.

  121. Justine de Jonge
    February 25, 2013

    A cheap and good quality white wine or sparkling for making risottos and sauces, a creamy plain yoghurt for curries, bircher muesli and dressings, and a selection of dips in case I need to feed nibblies to people unexpectedly or before dinner is cooked and I’m hungry :)

  122. What's Your Diet
    February 25, 2013

    I always have minced garlic. I use this on just about everything except flour based baked goods. I always have eggs and heavy whipping cream for my baking.

  123. Erin Jayne
    February 25, 2013

    I always have apples, feta cheese, and some Archer Farms pasta sauce. I know I should make my own, but for some reason I just ADORE all of their sauces! Really enjoyed your post!

    • a2sicilian
      February 25, 2013

      I love Rao’s pasta sauce. Have not found anything bottled nearly as good.

  124. a2sicilian
    February 25, 2013

    Thanks for all the great responses! I read each and every one. So honored to have been Freshly Pressed! The two things I’ve learned from these comments: I have a lot in common with most of you in terms of tastes; and the most common items in fridges appear to be yogurt, feta cheese, olives, white wine, milk, eggs, tahini. Common fixtures in mine as well :)

  125. sarah9188
    February 26, 2013

    Jalepenos, skim milk, and sour cream.

  126. sierradar
    February 26, 2013

    I always have cottage cheese, eggs, and apples.

  127. cravesadventure
    February 26, 2013

    Congrats on being FP! I usually have hummus, almond milk and natural PB on hand in my fridge. Have a Great One:)

  128. mruttanai
    February 26, 2013

    About 3 dozen eggs, almond milk and fresh ginger. We’ve 2 veg heads, 2 seniors and a burly omnivore in our house!

  129. hautemomliving
    February 26, 2013

    Reblogged this on Haute Mom Living and commented:
    Enjoyed this blog…

  130. jredmon86
    February 27, 2013

    Three things always in my fridge?
    Sharp cheddar
    Mozzarella
    Parmesan

    Yes, my existence is fueled entirely by cheese.

    A very enjoyable read, thank you!

  131. Life in the 50's and beyond...
    February 27, 2013

    uh, normal food??? eggs, milk, butter…

  132. brain4rent
    February 27, 2013

    My fridge is divided into quadrants: My fridge, Hubby & daughter fridge, our rabbits’ fridge (greens, red peppers, fresh herbs) and staples. Staples are Potatos (sweet and maine), fresh garlic bulbs, yellow onions. My personal fridge: Almond “milk”, grade B local maple syrup (so much more wonderful than any “A” grade”, and Parmigiano-Reggiano. (we have the Pecorino, too, but I’m way way more in love with Parmigiano.) and I borrow liberally from my rabbits’ fridge, Not so much my hub/dau’s

  133. Pipeta
    February 27, 2013

    Besides the usual stuff…hmm… there’s always more than a couple of kgs of oranges, several homemade jams and a bottle of Pinot Gris.

  134. pwjenkins
    February 27, 2013

    Reblogged this on Vegan Surprise! and commented:
    This is an interesting question and one I had to ponder for a little while before deciding on my constant 3. If you had asked me a couple of years ago I would have said Cracker Barrel Medium Cheddar Cheese, lettuce (assorted varieties but most often romaine) and 2 percent milk. Reformed, my new constants are Kale ( just love this leafy green for so many reasons), apples or pears, and ginger.
    Tell me, what are your constant 3?

  135. foodiliciousnan
    February 27, 2013

    Wonderful post. Even i love some of the seemingly.ordinary questions put to celebrities

  136. Fay
    February 27, 2013

    Congrats on the FP! I have to say two of the things in my fridge always seem to be cheese and hummus very yummy and sometimes can be combined depending on the third item! Great post :D

  137. mshollowfox
    February 27, 2013

    I always have apple juice, pancakes and turkey… Wow that seems really odd for some reason. But I actually only use this stuff so my fridge is mainly full of pancakes, so I can got up at 5am and make all those gog damn pancakes. …

  138. Organic Gelly
    February 27, 2013

    LOVE! Great hummus heads-up.

  139. gonedishing.com
    February 28, 2013

    Capers, unsalted butter, and Worcestershire sauce. Hot cherry peppers are becoming a permanent resident, too!

  140. adrasteia11471
    February 28, 2013

    Eggs (tastes great whatever you decide to do with it),
    a big bottle of Kikkoman Naturally Brewed Soy Sauce, which I use for practically everything, and
    a tube of plain yoghurt. I use the yoghurt mainly for 3 things: face masks, mixing it with honey & fruits for a cup of fruity yoghurt, and throwing anything I’m in the mood for in the blender with it for a delicious glass of smoothie.

    • a2sicilian
      March 5, 2013

      That is some multi-purpose yogurt! ;)

  141. oliviatwxxted
    February 28, 2013

    came across your blog from ‘freshly pressed’. Congrats. I love this question as a foodie and oenophile (did I just use that word?). Anyway – at least 3 bottle of wine (sparkling included), eggs (its basic protein) and goat cheese.

    • a2sicilian
      March 5, 2013

      Thank you! I know, it’s an odd word.

  142. Anne
    February 28, 2013

    So glad you asked! This is my new favorite question, since I am so over talking about the snow. I always have a big pot of homemade soup, organic half and half for my coffee, and a few craft beers.

    • a2sicilian
      March 5, 2013

      what are your go-to soups?

  143. Prairie Sweet
    March 1, 2013

    This is kind of a tough one because I feel that there are several staple items in my fridge at any given time. The top three would be: something pickled (dill pickles, olives, asparagus), an aged cheese, and eggs. Eggs are such a great go to meal when I’m not in the mood to whip up a big dinner.

  144. amyliealyon
    March 2, 2013

    Cream chease, cauliflower/mushrooms and orange juice :)
    My favorite combination of a snack !

  145. butternutrition.com
    March 2, 2013

    Eggs, OJ & Ice cream! Staples to nutritional wealth!

  146. Pingback: A Toast to The Sicilian on being Freshly Pressed! | The Food and Wine Hedonist

  147. france59
    March 4, 2013

    I just don’t know how to limit it to 3 (or 5). But the top 5 (in no particular order) are:
    1. Hela Curry Ketchup (for my hubby, who became addicted when we lived in Germany)
    2. Butter (the real thing, and preferably Irish)
    3. Sharp Cheddar Cheese
    4. Greek Yogurt
    5. Salad fixings – lettuce, onion, tomato, peppers, etc.

    • a2sicilian
      March 5, 2013

      Love Irish butter. Cold with some good grainy bread, mmmm.

      • france59
        March 8, 2013

        I love it on rosemary bread (crusted lightly with sea salt) or sourdough. Mmmmm! Nothing better than good bread and butter. :) Loved your post. And I always like posts that ask a question of the reader. I find all the answers fascinating!

  148. jexeones
    March 5, 2013

    1. Balsamic Vinegar
    2. Almond Butter (not sure why it’s in my fridge!)
    3. Eggs

  149. Crystal Nuding
    March 5, 2013

    Heavy Cream, Kale, Cheese of some sort. Love all of these responses! Have a great day! :)

  150. willv1
    March 5, 2013

    cul! this is awesome! come check out my blog, its kind of like this, pls like it we need all we can get! thanks, it is a huge help, i love what your doing!

  151. nikkiglo
    March 6, 2013

    Feta cheese, nuts! (almonds, walnuts, macadamia, etc) white wine :)

  152. Monique
    March 6, 2013

    Cheese, red curry paste and mustard

  153. Jennifer
    March 9, 2013

    French cheeses, eggs, white wine

  154. norty obeso
    March 10, 2013

    Pecorino Romano occasionally appears, Parmesan is a regular resident, but my must-have is Gruyere which is our dog’s favorite too.

  155. Pingback: What Three Things Are Always In Your Fridge…? | Persistence Over Perfection

  156. Pingback: The Results: Top Three Things In Your Refrigerators | The Food and Wine Hedonist

  157. a2sicilian
    March 11, 2013

    You responded, and I tallied the results! Read my follow-up post: The Results: The Top Three Things in Your Refrigerators: http://wp.me/p1ByJK-138

  158. houseofvlinder
    March 15, 2013

    Milk, yogurt and mozzarella … Ken lee without any of those

  159. beanbrigade
    May 19, 2013

    Brilliant!

    Uniquely flavored coffee creamer

    Avacado

    String cheese (pretty sure kids would die without it)

  160. Pingback: My Favorites from 2013 | The Food and Wine Hedonist

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This entry was posted on February 18, 2013 by in Cooking and tagged , , , , , , .
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