When the fridge is empty

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Empty fridges were a common challenge in the early stages of the pandemic when supermarket shelves were sparse and we were trying to keep our shopping trips to the bare minimum, but hopefully for many that has eased now. 

View into an open fridgw with 3 shelves. On the top shelf is a few slices of bread, some cheese, and some margarine. The middle shelf has a small Tupperware container with half a lemon in it, a bottle of beer, and two cartons of apple juice l. The bottom shelf has 3 satsumas on it. The drawer had 1 onion and 2 bulbs of garlic in it.


On this occasion the emptiness of the my fridge was rather more intentional as all be well I'll be going away for a week (although I'm taking nothing for granted until we are actually at the holiday site). Being somewhat out of practice with holiday preparations, combined with a minor change to plans which resulted in being at home an extra night, meant I have spent the weekend trying to prepare meals which use up anything that needed using while also not requiring the purchase of additional supplies in quantities which may prove challenging to use in time.

Luckily while the fridge was empty the freezer had a reasonable supply of frozen veg in it which provided Saturday night's dinner of broad bean and sweetcorn risotto with goats cheese. The sweetcorn was because I never miss an opportunity to add it to a dish. The goats cheese was semi soft and not entirely successful but did fall into the category of 'it needs using'.

Sunday's lunch was leftover pasta with broccoli, sun dried tomatoes and olives. Dinner that night was a bit of a cheat as I used a tomato arrabiata pasta packets with frozen mixed veg added and topped with grated cheese. I probably could have created something a little more interesting from the jarred artichokes, sun dried tomatoes and other items but I was also dealing with the side effects of my second jab and needed something which required minimal mental or physical effort.

View from above of a small Tupperware container with a mixture of broccoli, pasta, sun dried tomato, and olives.


This morning I had poached eggs on toast for breakfast, before popping the last couple of slices of bread in the freezer. The fridge is now empty and I am sitting here waiting to be picked up for the holiday (fingers crossed). When I get home I have several meals ready in the freezer which had the dual benefit of using things up and taking some of the urgency away from a shopping trip.

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