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Note to Self: Check the fridge before going grocery shopping....


By Note to Self: (Visit website)



So, I have a terrible memory. Well, actually, I have a bartender's memory, which means I'll never remember your name, but I'll remember you like three olives in your Sapphire and that you're a decent tipper. I spend a lot of time making lists; like bartending and making cocktails for a specific person, it seems that just the act of writing the list (even when I forget said list at home) helps me to remember what the heck it was I was going to get at the store.



Alas, my superior list-making skills do not cancel out the fact that I should look in my refrigerator before going to the store. Just because my list (or mental image of the list when I wrote it and then left it on the counter top)calls for heavy cream, that doesn't mean I don't have one (okay, probably two) small containers of cream in the back of the fridge smirking at me.



I wish I had taken a photo of how crammed and crazy our fridge was before I went to the store. It was like an insane, yet chilled and crisp broom closet that reminded me of John Candy's closet from Uncle Buck, but instead of a bowling ball falling on your head, it's caper berries and Indian mango pickles (my obsession with condiments and accoutrement is not up for discussion at this time). 



Any who, when I got back with groceries, I decided to clean out the fridge while putting up my purchases, which is a habit I highly recommend. I threw away the world's oldest pot roast, a tub with approximately half a teaspoon's worth of Boursin, and as I made room for the new carton of orange juice I purchased, I saw them.

Three previously
purchased containers of OJ.




See how they're smirking? The girl on the carton seems to be mocking me as well.


Deep smirk.


As if to say, "What are you going to with us NOW??" (evil chuckle)


Sigh.


I guess we could have screwdrivers for late-night cocktails EVERY SINGLE NIGHT for the next two weeks.






At least we won't get scurvy.


But I wanted to something else with all this juice, even though it makes an excellent mixer. (Mimosa, anyone? No, I insist.)I am trying very hard to be thrifty and resourceful, since my family is on a shoestring budget. I realize how ridiculous that sounds when I have $20 worth of orange juice in my fridge, but I am working on it. I now buy the small-ish wedges of Brie and Fuji apples instead of Honeycrisp. Baby steps. Then I remembered a great dessert recipe from one of my many many many cookbooks and found a great way to use up some (at least one carton, I think) of my extra OJ.






Sorbet-filled Clementines
Special items needed: Sorbet/ice cream maker, food processor, sieve
*Make sure your sorbet container has chilled overnight, so it's good to go for your recipe!*
1 cup chilled simple syrup (recipe follows)
4 small clementine oranges (or more, depending on how many clementine bowls you want)
2 cups No Pulp Orange Juice
This recipe makes about a quart of sorbet, which I used to fill 4 clementines and saved the rest for later!
Carefully slice the tops off the clementines, about 1/8" from the top, reserve the tops. With a grapefruit spoon (or other small, pointed spoon) carefully scoop out the flesh from each clementine, making sure not to break the skin. Process the clementine pulp in a food processor until smooth, then strain using a sieve into a measuring cup. You should net approximately one cup of juice (if you don't, that's fine, just add a little more orange juice to the sorbet mix.)


 Pour the clementine juice, orange juice and simple syrup into your sorbet maker. Follow the instructions according to your maker (my sorbet maker takes about one hour). When the sorbet has formed completely, scoop sorbet into the clementine bowls and place the lids on top (it helps if you keep the bowls and lids together, so they match!)
Wrap each clementine with plastic wrap and freeze for an additional 1-2 hours. When firm, unwrap and enjoy!


Simple Syrup Recipe
3 cups of water
1 cup sugar
Combine sugar and water together in a small pot and set to boil. As the mixture heats up, stir occasionally to dissolve the sugar. Once sugar is dissolved completely, take off heat and pour into refrigerator-safe container to cool.






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