Sarah Reid of What Smells So Good?: What's in My Fridge

Every Friday in our "What's in My Fridge" feature, we'll be chatting with a different food blogger, asking them about their favorite foods and what's in their fridge.

Sarah Reid from What Smells So Good? is a student/nutritionist who lives in Ontario, Canada, and loves whipping up healthy treats.

There are three kinds of milk she always has on hand (three!) and there is one condiment that she puts on everything. This foodie has my mouth watering.


Tell me about your blog.

It's a spot for me to chronicle all the goodies I make to combat my nervous energy, while giving me an excuse to keep doing it! Just wish I had more eaters ... heehee.

What's in your fridge right now?

Wow, what isn't in my fridge? Or fridges I should say -- this is only our upstairs one. Well, we have three kinds of milk at all times (1 percent for mom and sis, 4 percent for step-bro and step-dad, and almond for me), tons of fresh fruit and veggies (especially lettuce -- each week we go through a minimum of 10 heads), three types of ketchup, and always either a block of tofu, a pack of tempeh, or a package of surimi crab. This afternoon we had buffalo wings marinating in there, too.

What must you always have in your fridge and can't live without?

I'd be totally up the creek without my mustard, relish, and wasabi paste, which I combine into a salad dressing every day for lunch. I'm totally addicted to Strub's kosher dill pickles, too -- they are delicious for a summer snack.

What is the weirdest thing in there?

Not weird to anyone who bakes, but probably my sourdough starter. Which reminds me, I need to feed that thing! 

What's the most embarrassing thing in there?

Probably the insane amount of Jell-O cups I have.

What's your guilty pleasure food-wise?

It's odd, but I love to take leaves of iceberg lettuce and fill them with mustard and relish, roll them up, and eat for a snack. Raw asparagus and mustard are another one (can ya tell I like mustard?).

What do you wish was in there?

Honestly, more space! When you bake as much random crap as I do, it adds up and gets hard to store it all! Food-wise, I would have to say a gallon jug of maple syrup -- grade B. I know they say grade A is better for pancakes but I love the darker ones. Same goes for brown sugar, honey, and agave -- dark all the way!

Where is your fave place to shop?

Bulk Barn. Hands down. I don't think I've ever discovered as many unique and fun ingredients as I have there. It's opened my eyes to the world of international, allergy-free, and gourmet cooking and baking and given me the perfect excuse to make bread and soup for my mom.

Favorite part of the fridge?

I would have to say the big crispers reign supreme -- we eat a LOT of produce.

What's on the outside of your fridge?

More magnets than stuff right now, but usually a grocery list, prescriptions, a few doodles by my sister, and one poem I wrote as a teenager that my mom kept for some reason.

What are you up to now?

Currently, just trying to catch up with everything. This week has been one of those ones where I'm completely apathetic about everything and I'm so behind! I have appointments this afternoon, too. But I'd rather be baking.

Images (top to bottom): What Smells So Good; What Smells So Good

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