The Motherlode.
Was trying to organize the fridge after a morning breakfast of chipotle chilaquiles and thought I would share my current stock (starting from left to right):
- a third pan filled with camembert, cheddar and gouda cheeses
- one Haas avocado, just about ripe
- nine pan of crumbled queso anejo
- ziplock bag of queso chihuahua
- 2qt cambro of chipotle chilaquiles sauce (just reheat)
- cup of homemade herb butter
- Queso Oaxaqueno
- Queso Fresco
- 2qt cambro of guacamole
- 2qt cambro of salsa verde
- 1qt jar of chimichurri (hiding behind the guac)
- 1 ribeye steak from Springfield Farms
- 1 vacuum pack farm-raised chopped pork
- 1 pound salted butter from Trickling Springs Creamery
- 1 squeeze bottle of Mexican-style crema
On the window sill, in a six pan, I've got fresh cilantro, green onions and asparagus in water, ready to eat.
