Thank you!
I especially needed to “hear” this part;
"Americans put a lot of things in the fridge that doesn’t have to be there. Most condiments (mayo, mustard, hot sauces, ketchup, butter) do not need to be refrigerated. Eggs do not have to be refrigerated.
A lot of fruit and veg will last longer in the fridge but does well enough out. As noted focus on what will go first and eat that. Avocado, lettuce, maybe tomatoes. Cabbage lasts a long time - eat that later. Roots such as onions, potatoes, carrots, turnip, parsnip last a long time. Celery lasts a surprising length of time - you can make mirepoix without refrigeration!"
…as I sort through what to do with what’s still in there.
As it happens, I don’t keep a lot of truly perishable items in my fridge, (mostly condiments, hot sauce, shrubs, and preserved lemons!) , but I did want the tips I got on what to use first, and how with limited time and resources. I had to work, and it was already getting dark when I got home.
I happen to have a picture on this thread from a month ago!
I hoped the problem would be no more that 36 hours, and it started to feel like a challenge (especially the part about not opening the fridge much! but not a disaster.
We are going to plan better for the future (any tips on how to choose a generator?) and Iam thinking about the differences in scenarios that occur around the country and around the world.
I ended up focusing on the jelly, because In figured I could increase my chances of salvaging this years pepper jelly project; pepper jelly 7.0!
