I just realized I haven't updated at all about our Eating Down the Fridge challenge. We've been plugging away at it, and mainly I'm realizing that what I really need to do is dedicate two or three dinners a week to cupboard cooking--there's too much stored to make much of a dent in one week.
What we don't have much of in our freezer and fridge is meat--I've never quite learned the best ways to thaw and cook frozen meats. But we do have loads of beans, pasta, and anchovies on hand.
I have a guest post up on Kim O'Donnel's True/Slant site if you want to check it out.