Big ScoopA case of beer can sure fill up a fridge.Name of food writer: Mike SeelyPosition: Managing Editor/Bottomfeeder columnistShame 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.Contents of note: There are 18 bottles of Copper Hook here. I don’t typically drink Copper Hook (although it’s perfectly pleasant) nor do I typically store a case of beer in my fridge all at once unless I’m throwing a party. But while it’s illegal to give away beer in Washington State, it’s not illegal to steal beer from one’s place of work. (Or is it?) Also on that top shelf is a big glass bottle of tap water, so as to properly replenish oneself after swilling Copper Hook and tequila, and two Zip-Loc bags containing wet cat food. Our 6-year-old cat Quincy has a kidney condition and my wife and I are the proud parents of a 14-year-old (Sylvester) as well, so we have to have specific feeding times and referee said feedings, as Quincy, the alpha cat, is prone to trips to Sylvester’s dish to remind him of his place in the Puget Ridge food chain.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?