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« Pasta comes round again | Main | Trolling for pie dishes » Thursday, November 9, 2006Not the fridge this timeSorry, I can't bear to photograph the fridge again. Though the earlier blogs must be getting a lot of traffic, since I keep hearing about them. Here is the last one. The question I keep getting is how I can keep it that neat. But the whole kitchen is organized. I can't cook with clutter. It's an old kitchen that wasn't updated much when I bought the 100-year-old house about 10 years ago. If you want to be as organized, here is the first tip: On my long free-standing counter is a square of marble I pulled out of someone's dust bin years ago. It holds oils, vinegars, salt, etc. When I'm cooking, I never have to look in the cabinet to find them.
The small white pot in the middle in front holds sea salt, the larger terra cotta on the right holds kosher salt. Those tiny red flakes on the left are Maras peppers, which are Turkish hot pepper flakes that are slightly smoky. Tucked in behind them is a small square jar holding Sicilian rosemary salt that Debra Samuels, who contributes to the Food pages, made last winter when she was staying on the island. The oils all have pouring spouts on top (these are all from Europe, since I think the ones here aren't as good). The less expensive oils are used for sauteing, others for salads. My current favorite vinegar, on the back right, is a Spanish sherry vinegar. About twice a month, I wipe down the bottles. I say that because when I'm cooking in other kitchens, and I grab the olive oil, that glass bottle is sometimes pretty sticky. Use this:
I'm thinking of photographing the fridge again before Thanksgiving. We're cooking for 18. Anyone have a bungee cord to keep the food in place? Posted by Sheryl Julian at 05:01 PM
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