Comments on: Frigidaire Knows the Real You http://www.arghink.com/2009/05/25/frigidaire-knows-the-real-you/ More than you ever wanted to hear from Jenny Crusie. Tue, 09 Mar 2010 18:12:51 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: stac http://www.arghink.com/2009/05/25/frigidaire-knows-the-real-you/#comment-127180 stac Sun, 14 Jun 2009 07:08:51 +0000 http://www.arghink.com/?p=1300#comment-127180 my fridge tells the story of the comedic drama that is my life. two weeks ago hubby's brand new gps broke, and he needs it for work. then the check engine light came on in both of our vehicles. then the sump pump in the basement broke, so the basement flooded. then the water pump broke and when our house was built no shutoff valve was put in. so in the tradition of hillbilly ohioans, hub and FIL rigged it. then the freezer broke. then i fixed it. hub never pushed the fridge or cabinets back in though. good thing, cuz it broke again. so i emptied it. then the fridge broke. still waiting on the part to hopefully fix it. so i am using a coleman cooler which contains half a gallon of milk, 2 ranch dressings, half a pound of butter, and a few diet sodas. my house looks like a tornado ran through. my garden is overgrown. and i have poison ivy for the fifth time in two months. i sure am keeping someone amused. can't get any worse, knock on wood... my fridge tells the story of the comedic drama that is my life. two weeks ago hubby’s brand new gps broke, and he needs it for work. then the check engine light came on in both of our vehicles. then the sump pump in the basement broke, so the basement flooded. then the water pump broke and when our house was built no shutoff valve was put in. so in the tradition of hillbilly ohioans, hub and FIL rigged it. then the freezer broke. then i fixed it. hub never pushed the fridge or cabinets back in though. good thing, cuz it broke again. so i emptied it. then the fridge broke. still waiting on the part to hopefully fix it. so i am using a coleman cooler which contains half a gallon of milk, 2 ranch dressings, half a pound of butter, and a few diet sodas. my house looks like a tornado ran through. my garden is overgrown. and i have poison ivy for the fifth time in two months. i sure am keeping someone amused. can’t get any worse, knock on wood…

]]> By: Annie http://www.arghink.com/2009/05/25/frigidaire-knows-the-real-you/#comment-126821 Annie Sat, 06 Jun 2009 17:06:05 +0000 http://www.arghink.com/?p=1300#comment-126821 Wow... check out the choco-fridge! http://www.fridgewatcher.com/2007/09/mr-shag-sheeps-fridge/ Wow… check out the choco-fridge!
http://www.fridgewatcher.com/2007/09/mr-shag-sheeps-fridge/

]]> By: Marta http://www.arghink.com/2009/05/25/frigidaire-knows-the-real-you/#comment-126665 Marta Wed, 03 Jun 2009 01:16:52 +0000 http://www.arghink.com/?p=1300#comment-126665 Our fridge isn't as full as usual, and I did a complete clean last month, so you'd think it'd look presentable. You'd be wrong. There's half a seedless watermelon. On top of that is an almost empty pack of whole wheat tomato and basil wraps left over from making quickie pizzas on the grill. A four liter tupperware bowl is holding about two cups of pork loin trimmings I saved for the dogs---two weeks ago. Three cartons of eggs, or more likely three egg cartons holding anywhere from a dozen to zero eggs. Three glass bottles of raw milk. A wide-mouth quart jar of cream siphoned off the milk. A couple of cartons of buttermilk. A couple of bricks of cheddar. A one inch cube of of mozzarella that has the DH's finger prints all over it. Two empty zip-lock bags labeled asiago because my DS can find the cheese I grate and hide in the freezer, but can't find the trash can sitting in plain sight. A wide-mouth pint jar of chopped onions. Some lovely stinky gorganzola crying out for canned pears. Four Daisy sour cream cartons; one holding unrecognizable leftovers, two containing grind-it-yourself peanut butter from the co-op, and the last holding barely a tablespoon of sour cream. Half a dozen lemons. Three bags of cheap iceberg lettuce salad mix. Three bunches of parsley because we have spoiled bunnies. A three pound bag of carrots, ditto. Half a bunch of scallions in post-rigor mortis condition. Five different types of apples because the co-op has so many heirloom varieties and the bunnies are kind enough to share with me. The usual line-up of vinegars, mustards, horseradish, liquid smoke, Texas Pete, mayo, Tiger Sauce, ketchup, salsas, soy sauce, and salad dressings. A jar of marionberry jam. Two cereal bowls half-full of who knows what, covered in plastic wrap even though I've pointedly and repeatedly reminded other household occupants those bowls have lids. A bag of almond flour. Bread. Butter. A bottle of local maple syrup. Six cartons of cream cheese. I'm sure there was a reason. Kedem grape juice. Cranberry juice. No Limoncello because my BIL didn't make any this year, hint, hint, hint. That's about it. Well, except for those two large storage containers of brandied fruit I made for Christmas. Six years ago. I kept putting more brandy on top for several months. Then it just sat there. I've checked it several times, wondering if it's still good. It looks exactly the same now as when I made it. Smells like apricot brandy. I just can't work up the nerve to taste it. So, there it sits . . . Our fridge isn’t as full as usual, and I did a complete clean last month, so you’d think it’d look presentable. You’d be wrong.

There’s half a seedless watermelon. On top of that is an almost empty pack of whole wheat tomato and basil wraps left over from making quickie pizzas on the grill. A four liter tupperware bowl is holding about two cups of pork loin trimmings I saved for the dogs—two weeks ago. Three cartons of eggs, or more likely three egg cartons holding anywhere from a dozen to zero eggs. Three glass bottles of raw milk. A wide-mouth quart jar of cream siphoned off the milk. A couple of cartons of buttermilk. A couple of bricks of cheddar. A one inch cube of of mozzarella that has the DH’s finger prints all over it. Two empty zip-lock bags labeled asiago because my DS can find the cheese I grate and hide in the freezer, but can’t find the trash can sitting in plain sight. A wide-mouth pint jar of chopped onions. Some lovely stinky gorganzola crying out for canned pears. Four Daisy sour cream cartons; one holding unrecognizable leftovers, two containing grind-it-yourself peanut butter from the co-op, and the last holding barely a tablespoon of sour cream. Half a dozen lemons. Three bags of cheap iceberg lettuce salad mix. Three bunches of parsley because we have spoiled bunnies. A three pound bag of carrots, ditto. Half a bunch of scallions in post-rigor mortis condition. Five different types of apples because the co-op has so many heirloom varieties and the bunnies are kind enough to share with me. The usual line-up of vinegars, mustards, horseradish, liquid smoke, Texas Pete, mayo, Tiger Sauce, ketchup, salsas, soy sauce, and salad dressings. A jar of marionberry jam. Two cereal bowls half-full of who knows what, covered in plastic wrap even though I’ve pointedly and repeatedly reminded other household occupants those bowls have lids. A bag of almond flour. Bread. Butter. A bottle of local maple syrup. Six cartons of cream cheese. I’m sure there was a reason. Kedem grape juice. Cranberry juice. No Limoncello because my BIL didn’t make any this year, hint, hint, hint.

That’s about it. Well, except for those two large storage containers of brandied fruit I made for Christmas. Six years ago. I kept putting more brandy on top for several months. Then it just sat there. I’ve checked it several times, wondering if it’s still good. It looks exactly the same now as when I made it. Smells like apricot brandy. I just can’t work up the nerve to taste it. So, there it sits . . .

]]> By: Jill http://www.arghink.com/2009/05/25/frigidaire-knows-the-real-you/#comment-126662 Jill Tue, 02 Jun 2009 22:29:47 +0000 http://www.arghink.com/?p=1300#comment-126662 Quiz. What does your refrigerator say about you ? http://www.blogthings.com/whatdothecontentsofyourrefrigeratorsayaboutyouquiz/ Quiz. What does your refrigerator say about you ?
http://www.blogthings.com/whatdothecontentsofyourrefrigeratorsayaboutyouquiz/

]]> By: Zie http://www.arghink.com/2009/05/25/frigidaire-knows-the-real-you/#comment-126648 Zie Tue, 02 Jun 2009 13:04:32 +0000 http://www.arghink.com/?p=1300#comment-126648 Our family's fridge is a 2-door refrigerator, no frost, with different temperature controls for the freezer and refrigerator compartment. It also has an antimicrobial system that helps keep the food fresh and odor-free. The freezer is particularly big, since my mom and I buy meat only about twice or thrice a month so it's pretty handy for raw meat storage. And ice cream, too, come to think of it, since we buy lots of ice cream when it's summer in here and it's so darn hot. I think our fridge is pretty fantastic, I love it! It's about 3 years old and still fully functional, considering the amount of food we put in there. Okay, on to the good stuff. The freezer's full of meat since we just went grocery shopping yesterday - chicken breast fillet, pork chops, ground beef, bacon, sausages, crab meat, cream dory, shrimp, squid balls. There are ice cubes, too, a container of tomato sauce, and basil leaves in a baggie (I learned in a website you can store it there to keep it longer if you don't want it dried). The chiller contains a whole marinated chicken (honey butter) that I'll probably bake tom if I'm too lazy to chop things, a container of leftover pasta sauce, and a bowl of leftover stir-fried vegies from this pm. There are a dozen eggs on the egg shelf sitting besides a couple of ointments in tubes. Other door shelves contain boxes of broth cubes, cheese, mayo, salad dressing, bottles of medicine (it's hot in here so we keep some meds in the fridge), ketchup and my sister's folded, bagged swimsuit (she's a swimmer and the swimwear costs a lot!). The fridge shelves are kinda chaotic, with empty glasses that my sisters insist on keeping there, a jar of blueberry, a bottle of sardines, a bottle of "bagoong" (I think it's shrimp paste in English, this kind is sauteed in garlic and onions and has lots of chilli in it, yum!), a dish of butter, a stick of cream cheese, a container of leftover rice, and gallons of water. The crisper has papayas (we have trees in the backyard and have lots of them that the novelty of eating them have worn off), a bag of bread crumbs (to slow down growth of molds), bananas, a head of lettuce, and green bell peppers. We don't store much vegies in the crisper since we always buy and cook on the same date. Stored ones are not as delicious as fresh ones. At any point in time, you'll find a lone piece of fruit in the crisper that has been forgotten and is most probably rotting away and no one wants to take it out and clean the compartment. Hehehe. And there's also a bowl or saucer filled with food that my father insists on keeping there instead of transferring to a plastic container that saves space. On Fridays, we usually don't cook and just reheat all the leftovers in the chiller (the still good ones, obviously) and throw away what doesn't smell/look right. There you go, the contents of our fridge. Does it sound normal to you? Our family’s fridge is a 2-door refrigerator, no frost, with different temperature controls for the freezer and refrigerator compartment. It also has an antimicrobial system that helps keep the food fresh and odor-free. The freezer is particularly big, since my mom and I buy meat only about twice or thrice a month so it’s pretty handy for raw meat storage. And ice cream, too, come to think of it, since we buy lots of ice cream when it’s summer in here and it’s so darn hot. I think our fridge is pretty fantastic, I love it! It’s about 3 years old and still fully functional, considering the amount of food we put in there.
Okay, on to the good stuff. The freezer’s full of meat since we just went grocery shopping yesterday – chicken breast fillet, pork chops, ground beef, bacon, sausages, crab meat, cream dory, shrimp, squid balls. There are ice cubes, too, a container of tomato sauce, and basil leaves in a baggie (I learned in a website you can store it there to keep it longer if you don’t want it dried). The chiller contains a whole marinated chicken (honey butter) that I’ll probably bake tom if I’m too lazy to chop things, a container of leftover pasta sauce, and a bowl of leftover stir-fried vegies from this pm. There are a dozen eggs on the egg shelf sitting besides a couple of ointments in tubes. Other door shelves contain boxes of broth cubes, cheese, mayo, salad dressing, bottles of medicine (it’s hot in here so we keep some meds in the fridge), ketchup and my sister’s folded, bagged swimsuit (she’s a swimmer and the swimwear costs a lot!). The fridge shelves are kinda chaotic, with empty glasses that my sisters insist on keeping there, a jar of blueberry, a bottle of sardines, a bottle of “bagoong” (I think it’s shrimp paste in English, this kind is sauteed in garlic and onions and has lots of chilli in it, yum!), a dish of butter, a stick of cream cheese, a container of leftover rice, and gallons of water. The crisper has papayas (we have trees in the backyard and have lots of them that the novelty of eating them have worn off), a bag of bread crumbs (to slow down growth of molds), bananas, a head of lettuce, and green bell peppers. We don’t store much vegies in the crisper since we always buy and cook on the same date. Stored ones are not as delicious as fresh ones. At any point in time, you’ll find a lone piece of fruit in the crisper that has been forgotten and is most probably rotting away and no one wants to take it out and clean the compartment. Hehehe. And there’s also a bowl or saucer filled with food that my father insists on keeping there instead of transferring to a plastic container that saves space. On Fridays, we usually don’t cook and just reheat all the leftovers in the chiller (the still good ones, obviously) and throw away what doesn’t smell/look right. There you go, the contents of our fridge. Does it sound normal to you?

]]> By: Bridget http://www.arghink.com/2009/05/25/frigidaire-knows-the-real-you/#comment-126608 Bridget Mon, 01 Jun 2009 16:51:20 +0000 http://www.arghink.com/?p=1300#comment-126608 AgTigress, The other reason that we Americans keep things in the refrigerator is climate. I live in DC. Take my word for it - in July August September there is no cool place in my house. Unless you're willing to run the AC around the clock (and I don't like AC until August), it's amazing how fast things can turn in the heat. Not to mention the bugs. What I have in my fridge - top shelf sauces, sauces, sauces and sugar, flour. 2nd shelf - pickles, fancy bottled water, applesauce that needs to be thrown out paprika and curry powder, spagetti, mushrooms 3rd shelf - milk, the Pillsbury cinnamon popup rolls, pie crust, juice 1st crisper -eggs and cheese (my BIL has hens) 2nd crisper - green peppers, more mushrooms, fresh coriander (although I should check that) 3rd crisper - 2 kinds of cabbage The doors are salad dressing and capers, butter, more pickles and horseradish. Since I'm single, most of my vegetables are frozen although I can feel the salad craze coming on me. It's always a fine line. Sometimes you eat the salad - sometimes it becomes a disgusting mix in the bottom crisper. Bridget AgTigress,

The other reason that we Americans keep things in the refrigerator is climate. I live in DC. Take my word for it – in July August September there is no cool place in my house. Unless you’re willing to run the AC around the clock (and I don’t like AC until August), it’s amazing how fast things can turn in the heat. Not to mention the bugs.

What I have in my fridge – top shelf sauces, sauces, sauces and sugar, flour.
2nd shelf – pickles, fancy bottled water, applesauce that needs to be thrown out
paprika and curry powder, spagetti, mushrooms
3rd shelf – milk, the Pillsbury cinnamon popup rolls, pie crust, juice
1st crisper -eggs and cheese (my BIL has hens)
2nd crisper – green peppers, more mushrooms, fresh coriander (although I should check that)
3rd crisper – 2 kinds of cabbage
The doors are salad dressing and capers, butter, more pickles and horseradish.

Since I’m single, most of my vegetables are frozen although I can feel the salad craze coming on me. It’s always a fine line. Sometimes you eat the salad – sometimes it becomes a disgusting mix in the bottom crisper.

Bridget

]]> By: AgTigress http://www.arghink.com/2009/05/25/frigidaire-knows-the-real-you/#comment-126564 AgTigress Sun, 31 May 2009 11:43:13 +0000 http://www.arghink.com/?p=1300#comment-126564 Ah, I understand about the Brie now! :-D Any good cheese in a confined space can produce a stronger smell than one would believe possible. I have painful memories of a small -- no more than 3 or 4 ounces -- well-wrapped piece of fresh Feta that my husband and I once foolishly left in the boot (trunk) of our rented car overnight when on holiday in Greece. For the remaining 10 days of the holiday, the whole interior of the car smelt like all the filthy, sweaty old socks in the world, concentrated into a tiny space. No amount of opening doors and windows and letting the fresh air blow through seemed to have any effect. It was very trying. I am so sorry to hear about your cat. It doesn't matter how full of years, how happy the life, and how peaceful the departure, the loss of a family member always hurts. Ah, I understand about the Brie now! :-D
Any good cheese in a confined space can produce a stronger smell than one would believe possible. I have painful memories of a small — no more than 3 or 4 ounces — well-wrapped piece of fresh Feta that my husband and I once foolishly left in the boot (trunk) of our rented car overnight when on holiday in Greece. For the remaining 10 days of the holiday, the whole interior of the car smelt like all the filthy, sweaty old socks in the world, concentrated into a tiny space. No amount of opening doors and windows and letting the fresh air blow through seemed to have any effect. It was very trying.
I am so sorry to hear about your cat. It doesn’t matter how full of years, how happy the life, and how peaceful the departure, the loss of a family member always hurts.

]]> By: Jenny http://www.arghink.com/2009/05/25/frigidaire-knows-the-real-you/#comment-126505 Jenny Sat, 30 May 2009 17:29:51 +0000 http://www.arghink.com/?p=1300#comment-126505 Thank you, Lori. Charlie had lived a long and glorious life after being born in my bedroom, and he didn't suffer a lot, so I think he came out a winner. Nope, not a counter depth. When we were remodeling the kitchen, we realized that we had to run the exhaust from the range hood along the wall, so we set the floor cabinets out about four so we could build out just that part of the wall. Then we had the counters made to the extra depth and put a regular deep fridge in that was flush with the bumped out counters. I'd do it again even if we didn't have the exhaust pipe problem. It means I have deep counters so I can put my toaster and blender, et. al, to the back and still have a full 24" of counter space. Or close to it. The only real problem I've encountered is that because they're flush, the doors don't open up past a 45 degree angle (see picture) so it can be a real pain getting the drawers out to clean behind them. Otherwise, it's great. Thank you, Lori. Charlie had lived a long and glorious life after being born in my bedroom, and he didn’t suffer a lot, so I think he came out a winner.

Nope, not a counter depth. When we were remodeling the kitchen, we realized that we had to run the exhaust from the range hood along the wall, so we set the floor cabinets out about four so we could build out just that part of the wall. Then we had the counters made to the extra depth and put a regular deep fridge in that was flush with the bumped out counters. I’d do it again even if we didn’t have the exhaust pipe problem. It means I have deep counters so I can put my toaster and blender, et. al, to the back and still have a full 24″ of counter space. Or close to it. The only real problem I’ve encountered is that because they’re flush, the doors don’t open up past a 45 degree angle (see picture) so it can be a real pain getting the drawers out to clean behind them. Otherwise, it’s great.

]]> By: Lori J. http://www.arghink.com/2009/05/25/frigidaire-knows-the-real-you/#comment-126499 Lori J. Sat, 30 May 2009 14:17:18 +0000 http://www.arghink.com/?p=1300#comment-126499 Awww, so sorry about your cat. I had to bury one yesterday. : ( Awww, so sorry about your cat. I had to bury one yesterday. : (

]]> By: ruthie http://www.arghink.com/2009/05/25/frigidaire-knows-the-real-you/#comment-126490 ruthie Sat, 30 May 2009 10:58:22 +0000 http://www.arghink.com/?p=1300#comment-126490 One other question about the fridge: is that one of those counter-depth ones? I've been thinking very seriously of getting one of those and have been wondering if they shallower fridge is really as great as it seems. I'm always losing things at the back of mine because it's so deep. One other question about the fridge: is that one of those counter-depth ones? I’ve been thinking very seriously of getting one of those and have been wondering if they shallower fridge is really as great as it seems. I’m always losing things at the back of mine because it’s so deep.

]]> By: Jenny http://www.arghink.com/2009/05/25/frigidaire-knows-the-real-you/#comment-126475 Jenny Sat, 30 May 2009 03:55:54 +0000 http://www.arghink.com/?p=1300#comment-126475 The brie was in the fridge because my last cat died about six months ago and the mice have finally caught on and I can't bear to trap the little bastards. I really need another cat, and not just for the mice, but Milton and Veronica are still in the angry teen years and I hesitate to bring a cat into the mix since it'll just get yelled at and chased. If Milton and Veronica would just catch mice . . . The green thing is a package of coffee. God knows why, I don't drink the stuff. It's probably up there from the last time Bob was here. He practically takes it intravenously. The brie was in the fridge because my last cat died about six months ago and the mice have finally caught on and I can’t bear to trap the little bastards. I really need another cat, and not just for the mice, but Milton and Veronica are still in the angry teen years and I hesitate to bring a cat into the mix since it’ll just get yelled at and chased. If Milton and Veronica would just catch mice . . .

The green thing is a package of coffee. God knows why, I don’t drink the stuff. It’s probably up there from the last time Bob was here. He practically takes it intravenously.

]]> By: Micki http://www.arghink.com/2009/05/25/frigidaire-knows-the-real-you/#comment-126467 Micki Sat, 30 May 2009 01:13:06 +0000 http://www.arghink.com/?p=1300#comment-126467 This is about the Ralph Keyes book, but it looks like Amazon ran out temporarily -- they say it'll take a week or three to ship it. (-: I wonder if anyone here had anything to do with that? (-: Anyway, I'm waiting. I should have bought it when I put it in the cart, but I wanted to order something else; then I went back yesterday looking for Steve Martin's new banjo album, and saw that it was going to take awhile. Oh well (-:. At least the banjo album is coming soon, and then I have something to look forward to in July! This is about the Ralph Keyes book, but it looks like Amazon ran out temporarily — they say it’ll take a week or three to ship it. (-: I wonder if anyone here had anything to do with that? (-: Anyway, I’m waiting. I should have bought it when I put it in the cart, but I wanted to order something else; then I went back yesterday looking for Steve Martin’s new banjo album, and saw that it was going to take awhile. Oh well (-:. At least the banjo album is coming soon, and then I have something to look forward to in July!

]]> By: Micki http://www.arghink.com/2009/05/25/frigidaire-knows-the-real-you/#comment-126466 Micki Sat, 30 May 2009 01:10:22 +0000 http://www.arghink.com/?p=1300#comment-126466 (-: Thanks! Mystery solved. My connection is sooo slow that I hate to look at videos if I don't have to. I've got some dried beef; my mom used to make SOS with it (white sauce, frozen green peas, dried beef and sliced hard-boiled eggs -- ahhh, the memories). Only problem is, it's probably 10 years old. I should make it or toss it, I guess . . . . (-: Thanks! Mystery solved. My connection is sooo slow that I hate to look at videos if I don’t have to.

I’ve got some dried beef; my mom used to make SOS with it (white sauce, frozen green peas, dried beef and sliced hard-boiled eggs — ahhh, the memories). Only problem is, it’s probably 10 years old. I should make it or toss it, I guess . . . .

]]> By: ruthie http://www.arghink.com/2009/05/25/frigidaire-knows-the-real-you/#comment-126465 ruthie Sat, 30 May 2009 00:12:10 +0000 http://www.arghink.com/?p=1300#comment-126465 What is that big greenie thing on the right hand door at the top. I love that, or at least what it looks like, like a big ceramic crock or something. Go ahead, ruin my day and tell me it's a head of lettuce. :) What is that big greenie thing on the right hand door at the top. I love that, or at least what it looks like, like a big ceramic crock or something.
Go ahead, ruin my day and tell me it’s a head of lettuce. :)

]]> By: robena grant http://www.arghink.com/2009/05/25/frigidaire-knows-the-real-you/#comment-126439 robena grant Fri, 29 May 2009 14:48:43 +0000 http://www.arghink.com/?p=1300#comment-126439 Just finished the Ralph Keyes book, Courage to Write. Thank you so much for the recommendation, Jenny. As you know I've struggled for a long time trying to find out what wasn't working in my stories and had almost given up writing. You had mentioned this very thing to me a year ago but honestly, I didn't get it even though I tried hard to do so. I'd worked to get the mechanics right but the authentic voice was lost. Finally after reading Keyes book I knew what you meant. I'm so happy, a bit tired, stayed up late last night making manuscript changes to see if new found theory works. It does. The ball and chain are gone. Yay! Thank you, thank you. Just finished the Ralph Keyes book, Courage to Write. Thank you so much for the recommendation, Jenny. As you know I’ve struggled for a long time trying to find out what wasn’t working in my stories and had almost given up writing.

You had mentioned this very thing to me a year ago but honestly, I didn’t get it even though I tried hard to do so. I’d worked to get the mechanics right but the authentic voice was lost. Finally after reading Keyes book I knew what you meant. I’m so happy, a bit tired, stayed up late last night making manuscript changes to see if new found theory works. It does. The ball and chain are gone. Yay! Thank you, thank you.

]]> By: Kieran http://www.arghink.com/2009/05/25/frigidaire-knows-the-real-you/#comment-126433 Kieran Fri, 29 May 2009 12:53:08 +0000 http://www.arghink.com/?p=1300#comment-126433 Micki, the Russian dressing must make it red. I've made this recipe before, but mine called just for the apricot jam and the Lipton's mix. AgTigress, it would be nice to walk to the corner market to buy fresh, but here the markets are huge (SUPERmarkets for a reason) and the traffic is bad, so...you try to stay out of the grocery stores as long as possible. Here's a really good white trash recipe--get one of those small glass jars of sliced Armour dried beef. (You'll find it by the SPAM). Layer the dried beef on top of boneless, skinless chicken breasts. Mix a can of mushroom soup with a cup or more of sour cream. Splash in some sherry. Spread mixture on top of chicken. Bake at 350 degrees until chicken is done. Serve with rice. Micki, the Russian dressing must make it red. I’ve made this recipe before, but mine called just for the apricot jam and the Lipton’s mix.

AgTigress, it would be nice to walk to the corner market to buy fresh, but here the markets are huge (SUPERmarkets for a reason) and the traffic is bad, so…you try to stay out of the grocery stores as long as possible.

Here’s a really good white trash recipe–get one of those small glass jars of sliced Armour dried beef. (You’ll find it by the SPAM). Layer the dried beef on top of boneless, skinless chicken breasts. Mix a can of mushroom soup with a cup or more of sour cream. Splash in some sherry. Spread mixture on top of chicken. Bake at 350 degrees until chicken is done. Serve with rice.

]]> By: Micki http://www.arghink.com/2009/05/25/frigidaire-knows-the-real-you/#comment-126406 Micki Fri, 29 May 2009 02:37:12 +0000 http://www.arghink.com/?p=1300#comment-126406 (-: Is this the ultimate White Trash recipe? As in, they don't write it down, they have it on video for the illiterate masses? (That's going beyond White Trash actually, and into some pretty sad and unfunny territory, I think, so I won't go there.) Anyway, I can't watch the video, but I still want to know . . . how did it get to be red, then? I thought apricot jam was yellow. (-: I'm having a very tough time imagining this recipe from the hints given (ranch, L's onion soup mix, jam, chicken) but it does sound like dear old familiar ingredients from childhood. Esp. the Lipton's. Love the Lipton's! (-: Is this the ultimate White Trash recipe? As in, they don’t write it down, they have it on video for the illiterate masses? (That’s going beyond White Trash actually, and into some pretty sad and unfunny territory, I think, so I won’t go there.)

Anyway, I can’t watch the video, but I still want to know . . . how did it get to be red, then? I thought apricot jam was yellow.

(-: I’m having a very tough time imagining this recipe from the hints given (ranch, L’s onion soup mix, jam, chicken) but it does sound like dear old familiar ingredients from childhood. Esp. the Lipton’s. Love the Lipton’s!

]]> By: AgTigress http://www.arghink.com/2009/05/25/frigidaire-knows-the-real-you/#comment-126390 AgTigress Thu, 28 May 2009 22:20:51 +0000 http://www.arghink.com/?p=1300#comment-126390 Going back to Jenny's original post, I have to wonder why she was keeping a Brie in the fridge anyway! Cheeses of that kind are best kept in a cool, well-ventilated place, rather than a fridge, which is usually too cold for them. (8-10 degrees C. is recommended). For serious cheese-lovers, a separate cheese-fridge kept at a slightly higher temperature would make sense. :-) Like the separate white-wine fridge... I think one of the reasons American fridges are usually so much bigger than ours may be because Americans habitually keep in the fridge many foods that we keep, perfectly safely, in the proverbial 'cool place' -- things like fruit and bread, which should not be chilled, and are best eaten very fresh anyway. Also, of course, different shopping habits (buying more at one time, and therefore having to store it longer at home) are part of a different pattern, too. But maybe I am speaking not so much for my culture as my generation, now I come to think of it. Going back to Jenny’s original post, I have to wonder why she was keeping a Brie in the fridge anyway! Cheeses of that kind are best kept in a cool, well-ventilated place, rather than a fridge, which is usually too cold for them. (8-10 degrees C. is recommended). For serious cheese-lovers, a separate cheese-fridge kept at a slightly higher temperature would make sense. :-) Like the separate white-wine fridge…

I think one of the reasons American fridges are usually so much bigger than ours may be because Americans habitually keep in the fridge many foods that we keep, perfectly safely, in the proverbial ‘cool place’ — things like fruit and bread, which should not be chilled, and are best eaten very fresh anyway. Also, of course, different shopping habits (buying more at one time, and therefore having to store it longer at home) are part of a different pattern, too.
But maybe I am speaking not so much for my culture as my generation, now I come to think of it.

]]> By: McB http://www.arghink.com/2009/05/25/frigidaire-knows-the-real-you/#comment-126373 McB Thu, 28 May 2009 13:37:15 +0000 http://www.arghink.com/?p=1300#comment-126373 While my grandmother would have argued the white trash title, she knew how to use potatoes and carrots to stretch a meal to feed 8 on a small roast. You didn't get an actual "slice" of the roast; you just hoped there were a lot of meat slivers in your gravy if you wanted protein. Today we call it "comfort food." While my grandmother would have argued the white trash title, she knew how to use potatoes and carrots to stretch a meal to feed 8 on a small roast. You didn’t get an actual “slice” of the roast; you just hoped there were a lot of meat slivers in your gravy if you wanted protein.

Today we call it “comfort food.”

]]> By: wendy roberts http://www.arghink.com/2009/05/25/frigidaire-knows-the-real-you/#comment-126372 wendy roberts Thu, 28 May 2009 13:16:08 +0000 http://www.arghink.com/?p=1300#comment-126372 I have four kids and my fridge is sooo jammed one day and sooo empty the next. I grocery shopped Monday and the teens had friends over the next day. It's now scary empty. I almost need a 2nd fridge just to store all the massive containers of milk. Only once a month I get around to hauling out the stuff in the way back. Usually I find something odd ... like Chinese food I don't remember buying or eating. I have four kids and my fridge is sooo jammed one day and sooo empty the next. I grocery shopped Monday and the teens had friends over the next day. It’s now scary empty. I almost need a 2nd fridge just to store all the massive containers of milk. Only once a month I get around to hauling out the stuff in the way back. Usually I find something odd … like Chinese food I don’t remember buying or eating.

]]>