Yes, that's my refrigerator. There's not much in it. There never is, actually. I tend to use a lot of super-fresh produce, making near daily trips to the grocery store for whatever vegetables I need that night for dinner. Here's the tour:
Top: lowfat buttermilk (for making bran muffins), a raspberry beer, fat-free plain soy milk (keeps longer than cow's milk), diet root beer, stout Guinness (a birthday gift), black cherry citrus Fresca, a box of cheap white wine (for cooking purposes)
Middle: eggs, fresh pineapple, reduced-fat feta, guacamole, butter spread
Bottom: leftover Thai chicken and rice (already portioned into single meals, which makes it easier to stick to the diet), fresh parsley, clover-radish sprouts, romaine lettuce, sliced mushrooms, and a Miller Lite (leftover from Chrissy and Brandon's last visit).
To be fair, I have a ton of stuff - condiments you've never heard of, shredded cheeses, salad dressings - stuffed in the door compartments.
