Four satsumas, a few grapes and four apples. That's the sum total of our fresh fruit left in the fridge. We have some tinned fruit, I'm not sure what, but I will be checking. I'm not a huge fruit eater but I do like to try and have something each day. I guess I get my five or so a day mostly in the form of vegetables.
After yesterdays post I decided to use up some more of the not-so fresh bits and the peppers from the fridge and make a large trayful of Mediterranean style veggies for our tea.
Once chopped up and drizzled with oil, garlic and chilli flakes it was left to marinade for the day ... and it looked a lot fresher. It was served with Cous Cous and a salmon fillet for Alan.
While I chopped things up I held back some of the peppers, a bit of celery, the last of the cucumber and a red onion to make a quick tub of Choppy Salad. It makes sense to have a good chopping session all at once and have things ready prepared in the fridge. Well it does to me ... I have to do things when I'm in the mood and not just when they should be done.
Fishing out the salmon fillets for Alans tea I spotted the lemon slices. I'd totally forgotten that I had put a plate of lemon slices into the freezer last time I was in there, so after all my chopping I bagged these up.
And popped them straight back in, but this time ready to be used in my morning hot water and daytime cold drinks.
There is a surprising amount of room appearing in the kitchen freezer now, it's time to bring something in from the chest freezer in the workshop I think, better that than going out to the shops.