Position: Managing Editor/Bottomfeeder columnist
Shame factor: Low. However, if the freezer were visible, the half-gallon of tequila and frozen bananas stored for future chocolatization--coupled with the beer and chocolate cake (semi-obscured, bottom shelf)--would somewhat accurately portray me as a slightly overweight lush.
|Quincy's cuddly demeanor changes dramatically during feeding time.|
Second shelf: There's some leftover salad in the clear tupperwear container, atop a tin of cow cheese. There's also some Philly cream cheese, an onion in a glass container, some San Pellegrino lemon-orange soda, some Yoplait yogurt, six more Copper Hooks, and left over Macrina hamburger buns from a barbecue that involved a Rachael Ray recipe. Guess I should up that shame factor.
Bottom shelf: West Seattle Coffee beans purchased at Tony's Market, unidentifiable leftovers in tin foil, chocolate cake that my uncle brought for the aforementioned barbecue's dessert, and a bowl of homemade green salsa.
Door shelves: A lot of hot sauce, because my wife is a connoisseur; Greek salad dressing; I Can Believe It Is Butter; pickles, champagne that's being preserved for a smoldering night in Roslyn; ginger ale; jam; mustard; and various other condiments, including horseradish spread.
What Am I Now That You Know What I Eat? Hard to say, because anyone without kids who has a busy job knows that meal planning is not a priority in a small urban household. It's not that we eat out a ton, it's just that it's incredibly easy to swing by the supermarket or produce stand on the way home--by bus or foot, even, eve-of-the-meal. How's that for farm to table freshness with a negligible carbon footprint?