WHAT'S IN THE FRIDGE?
Posted by Laura Paulisich on
WHAT’S IN THE FRIDGE?
23 October 2017 Hudson, Wisconsin USA
Latitude 44.97°N
local horseradish root
local Swiss chard
local spinach
local watercress
backyard parsley
backyard mint
backyard lemon balm
backyard sage
backyard garlic chives
backyard nasturtium
backyard lavender
backyard rue
homemade alcohol-free vanilla extract
homemade bone broth
homemade lacto-fermented pickles
wildcrafted organic witch hazel, honeysuckle hydrosol, pine cone extract (www.organicwitchhazel.com)
organic Moroccan rose water for cooking (www.amazon.com)
homemade skin-nourishing massage oil
homemade grass-fed rendered beef fat
homemade grass-fed rendered bison fat
vanilla-infused coconut oil
traditionally-fermented cod liver oil & skate liver oil (www.radiantlifecatalog.com)
What used to be in the fridge: industrially-produced salad dressing, mustard, skim milk, prepackaged baby carrots, apples, oranges, kiwi, green peppers, cauliflower, broccoli, rotisserie chicken, shredded low-fat cheese, parmesan cheese in a can all purchased at a large, conventional grocery chain. I also had many “food” items in the cupboards: pasta, low-fat chips, low-fat crackers, french bread, whole wheat bread, boxed cereal, “health food” energy bars, low-fat frosting. Now, I don’t have cupboards! The only foods I keep on the counter are salt, basil, herb plants, dried anchovies, coconut oil, coconut cream, shredded coconut, jerky, and sometimes rendered fat.