The topography of one's refrigerator door—the things that linger and linger and linger—is a fun sociocultural study, yes. But it's less fun when you're the one who's opening the fridge door to the same row of half-empty (or half-full, depending on your outlook) jars every day.
We all have our serial loiterers: For you, maybe it's tomato paste or sweetened condensed milk; for others, it's peanut butter or ketchup. In many cases, it's not like they're going bad any time soon—it's just that it's satisfying to finish a jar you've been making eyes at for a month.
Here are a few of our most oft-found fridge-door dregs—and many, many ideas for how to use them up:
What are your most common, hardest-to-get-rid-of fridge dregs? Tell us in the comments—we might give you some ideas for how to use it!
Written by: Caroline Lange
Popular on Food52
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Here's another thread on fridge door livening up (winter, but could be any) meals with 33 contributors and some unexpected answers.
https://food52.com/hotline/30614-what-condiments-lurking-your-fridge-door-can-liven-up-your-winter-meals
https://food52.com/hotline/30704-any-ideas-for-using-obscene-amounts-of-jam
https://food52.com/hotline/31497-how-to-use-pickled-cranberries (scroll down to my, halfpint's and Nancy's responses) ;o)
See what other Food52 readers are saying.