Things that are always in my refrigerator: chocolate chips, butter, a myriad of strange gluten free flours, tamari, yellow mustard, at least one type of cheese, year-old cornichons, and a handful of vegetables that are on their last legs.
I have trouble accurately estimating the vegetable intake of just two humans. No matter how you slice (or dice) them, we cannot eat a salad of three fennel bulbs in one night, no matter how amazing, unless they’re the world’s tiniest fennel. Clarence is of much assistance, but he prefers carrots and green beans, whereas my shopping includes veggies of much more diverse shapes and sizes: zucchini, beets, poblanos, and as many greens as I can rationalize. Watching our perplexed pug as he gnaws on a leaf of chard that sticks to his tongue and will not break down might be America’s Funniest Home Videos material, but it doesn’t do much to help me get rid of the extra veggies. Until we add a less picky pet to the family, veggie “disposal” will continue to be the job of my smorgasboard lunchtime salads and bowls and, on a much more festive level, veggie enchilada pie.