The answers may surprise you-or maybe not!

Taking a peek into someone’s refrigerator is like looking into their soul. Forget about secretly snooping into their medicine cabinet, just open their refrigerator and you will get a pretty good idea what this person is all about. And if you take a look in my side-by-side, you will immediately know that I am a foodie through and through.

Of course my fridge has the basics: eggs, milk (although the varieties include dairy, oat, almond—depending on who is in the house) fruits, veggies, and meat. But there are other staples that are simply must haves in my life!

1. Mayonnaises

Yes, plural. I am almost always in a conflicted opinion about mayos. Nostalgically and traditionally, I use Hellmann’s Mayonnaise. It is what I grew up with. My mother used it, my grandmother used it. I have always used it. But then I tried Duke’s. My friend was constantly pushing me to try it. It’s her secret ingredient in a lot of her recipes and, after all, it is a Southern favorite. So now I am a two-mayonnaise person. I use my trusted Hellman’s for some recipes and Duke’s for others. Which is your favorite?

2. 80 Acres Salad Mix

I love, love, love my 80 Acres Salads. I love that it is a real food. I love that it is produced by Mike and Tisha, a couple of entrepreneurs who went out on a limb and started their own business—just like me. I love that it is so fresh. I love that it is grown just across the river in Hamilton, Ohio. I love how it is grown with zero pesticides. I love that it stays fresh longer than any other salad mixes I have ever tried. I love that I can just grab a tomato grown in our backyard garden and some 80 Acres Salad Mix and toss a little dressing and voila I have a quick and very healthy lunch!

3. European Style Butter

Yes, I have regular salted and unsalted butter from the grocery store but, of course, I have the boujie (pronounced boo-gee) butter, too. When the taste of the butter really matters, you “butter” believe I use the good stuff. French, Italian, and Irish butters honestly have a richer taste. European-style butters are churned longer and contain a higher percentage of butterfat. It is softer, melts better, and makes pie crusts and biscuits very, very flaky, tasty and delicious. It is more expensive but it is worth every penny when butter really matters.

4. Anchovies and Capers

Two separate items but I always have them in the refrigerator. I use them in all sorts of recipes—again, not together. But I use them. A lot. Anchovy fillets are a secret ingredient in so many of my pasta dishes. Capers add that little “something something” when no other flavor will do for sauces, dressings, and recipes.

5. In the Curious Kitchen Pimento Cheese

Naturally I keep a supply on hand for our family to enjoy. My small batch, big story pimento cheese is my favorite afternoon snack with a crispy cracker or two. I love a good grilled pimento cheese sandwich any time, day or night. And I also experiment using it in all sorts of curious ways—pimento cheese grits, pimento cheese scrambled eggs…the ideas are endless. Have you ordered some and used it in a new recipe? I would love to hear how you use my pimento cheese in your recipes! Send me an email at mk@inthecuriouskitchen, I would love to hear from you.

6. Broadbent Country Ham and other Broadbent products

I love country ham and it is about as Southern as Southern gets. For as long as I can remember, the little market in my hometown was my source for my country ham. My mother had been buying it there since I was a toddler—and before. Then, a few years ago, I heard the sad news. The market was closing. It was definitely a loss for downtown Frankfort and I was heartbroken. Where on Earth would I get my country ham now? I shopped around and sampled a bunch until I stumbled across Broadbent. It is made in far, far Western Kentucky and it is my new favorite. I keep country ham, bacon, and fresh sausage on hand at all times. They make all sorts of products. Check them out here. I love it when the big box of Broadbent goodies is delivered to my front door. It’s like Christmas!

7. Pickled Okra

I love pickled okra. Well, I love anything pickled. I am all about fermentation. It’s

funky and fresh and fun. Pickled okra is the perfect garnish for a good Blood Mary—that and Broadbent Bacon (see above.)

8. Mustards

Again, you will notice it is plural. Today, I counted six different mustards. Excessive? Maybe, but I use each one in different ways and, to me, all are necessary. I will give you a quick run-down. Traditional French’s Yellow Mustard. No explanation needed. Kroger’s Simple Truth Stone Ground Mustard. It’s a staple. Maille Dijon from France. It’s the best Dijon out there, in my opinion. Koli Fermented Mustard. It had me at fermented and I just had to try it. It’s delicious. Broadbent Sweet & Tangy Mustard. It compliments country ham on a biscuit like no other. And last, but certainly not least, In the Curious Kitchen Bourbon Honey Mustard. It is perfect for sandwiches, burgers, and when you just need a little more from a mustard.

9. Cheese

I confess. Cheese is my ultimate weakness. It must be a weakness for others, too, or there would not be an entire refrigerator drawer dedicated to this glorious food. My supply is a little low. I must get to the grocery! I only have eight different varieties: brie, cheddar, bleu, parmesan, tallagio, gruyere, tomme, and stilton (way in the back.) I am sure you are familiar with most of these cheeses with the exception of two. Tomme, occasionally spelled Tome, is a cheese produced mainly in the French and Swiss Alps and has a delicious buttery flavor. Tallagio is a strong, semi-soft cheese produced in Italy.

10. Carry-Out Containers

Yes. I eat out. Quite a lot, actually. We are so blessed to live in an area with so many local and chef-owned eateries. Whenever possible, I support our local businesses. I rarely eat at chain restaurants. So, yes, I have one or more (usually more) containers with leftovers that are just the perfect amount for the next day’s lunch.

It basically does not change much. We try to keep locally-sourced, fresh, high-quality, and nutritious (for the most part) foods on hand. We are so fortunate to have international stores, like Jungle Jims, and markets, like Findlay Market, so close by us. It allows me to try new flavors and products that I read about online, or in magazines and cookbooks.

So there you have it. A run-down of what is inside the In the Curious Kitchen refrigerator. So what’s in your fridge? I’m curious!

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