I used to be one of those suckers who cleaned out the work fridge and I take your point. Pretty much anything that started solid and liquified is…gross.
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More easy-yummy for dinner tonight: frozen momos.
3 kinds: paneer and vegetable, classic chicken (like chicken gyoza but more flavorful / heavier on the aromatics), and desi chicken (my favorite, kabab-spiced filling in a momo wrapper).
I made momo chutney plus we have a lot of delicious szechuan “chutney” saved from the plethora of Chinese and Indian Chinese meals of the past two weeks.
Vegetable component of tonight’s meal was in the form of a hearty soup while we were waiting for the momos to steam (tonight’s steaming apparatus: the mid-size PC fitted with a dumpling steamer and the small PC fitted with two tiers of containers).
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Same here… I’d hate to see some of these people’s kitchens. If they treated the work fridge half as bad as their own kitchens… YUK!!
The absolute worse was one guy that left a shrimp sub in the work fridge WAY TOO LONG!! I put a note on the fridge that I was cleaning it out in a few days. I knew something was wrong because of the awful odor inside. When I found the decomposing shrimp sub, I gagged and threw it in a trash bag and straight to the dumpster (out back). I (then) gave the fridge a thorough cleaning.
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I initially planned to make the super simple recipe here, bec my SIL said it was really really good, but then I started realizing I had a fridge full of ingredients and herbs that needed to be used, so I flipped over to this recipe. I also reminded myself that my SIL’s cooking skill and barometer for “really good” are both very different from mine.
I used chicken stock I had just freshly made, and had a ton of fresh thyme to use and a new container of heavy cream, so that sealed the deal for me. I did take it easy on the cream, though, as the whole point of making this recipe was to chill myself out from the MONTHSlong holiday overindulgence.
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And that’s why I never volunteer to clean out the fridge at work 
I must admit my colleagues at my present workplace have been doing an impressive job keeping the fridge clean. The cleaning lady at my last workplace told me once that one of the offices in our building used to pay her to spend a day in their office to clean out their fridge and she would find a lot of expired products, decomposing food, etc. in the fridge. You couldn’t pay me all the money in the world to do that.
I don’t volunteer. Unfortunately, it’s expected that I, as the Administrative Manager, am supposed to do it.
ETA: And no - I’m not going to leave it either, as I don’t want to put my lunch in a gross fridge. The one we have now is new due to losing the other 2 to the flood in our office back in August. So throwing away hardened pita bread or anything left from last week takes me a few minutes. Our rule is “PUT YOUR NAME ON IT”. Sometimes that doesn’t work, as some people bring in their lunches in plastic shopping bags. So I just do a clean-out now. (The liquified carrots cleanout was from many years back.)
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For me, I did Volunteer to keep the work kitchen clean (when I worked). If I didn’t do it, the kitchen would have been gross. My office was next to the kitchen and I couldn’t stand to look at it, that way. I usually stopped working about 20-30 minutes before I was due to leave. I’d tear down the coffee maker, load the parts in the dishwasher, along with any dirty dishes and give everything a nice wipe down.
I can’t go to bed until my kitchen is clean at home and I couldn’t leave work until the kitchen was (at least) presentable.
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NFJ continued with leftover shrimp & broc for lunch that tasted so much better after a night in the fridge. I wonder if the peppers had some time to do their magic. Still weird for a stir-fry, but I’ll take it 
Finished a song I’ve been working on since the spring 
(which incidentally is somewhat about food), and started tackling that yuge pile of NYer issues that’s been staring at me accusingly since early September. A busy day at casa lingua 
WFD was a big-ass salad with (say it with me) Aldi’s gem lettuce, cuke, flavor bombs, radishes, and pepitas in a creamy dressing with shallots, garlic & fresh dill – bc fresh herbs make everything better 
Continuing our Fargo binge for dessert.
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More rabbit, this time with potatoes. As typical with stews, even though it was excellent last night it was even better tonight.
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Sad dinner prepared and consumed in 15 minutes between end of work Teams meeting and choral group Zoom song selection meeting. Liverwurst and Dijon on toast. And some peanuts
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Surimi Enchiladas Suizas, 7 layer dip, sour cream, beans
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I’m going to like it . 
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I bought some cooked Dungeness crab that was on sale locally for $3/lb, and ate one with some hot rice mixed with the crab fat from the head, butter, white wine, garlic, and scallions. Also some dipping sauces - Kewpie mayo mixed with Old Bay, DIY cocktail sauce, and Chingkiang vinegar.
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New York steak carved from a t-bone (Selfie gets the bone), seared in the ci, basted in butter, garlic, thyme. Salad, mixed greens, tomato, mushroom, green onion, avocado, blue cheese, ranch.
Dry January, nah. I feel like this is the year I’ll need copious amounts of liquor. I couldn’t decide between a BR or a Manhattans so I had one of each. Ice water in the photo.
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This looks and sounds sooo perfect!
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That’s me again 
J/k… it’s a good exercise for DH and me.
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Balcony mustard greens & arugula (I don’t even remember planting this, but it’s growing) with scallions, ventresca tuna, olives and creamy dill dressing. Sweet pepper, basil and tomato soup. I would like to move to “in with the new” but I’m still working on “out with the old”!
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