First, we've had an ongoing problem with our fridge. The door just wouldn't stay shut, was it was working overtime to keep cool and as a result, freezing everything at the back.
Our first solution was to put on a baby lock, This worked for some 6-7 months. It was the first baby-safety product we bought. But in the last couple of weeks, this has started to be ineffective.
So today we finally got a fridge-guy out to figure out the problem.
The old set up:
And he did this:
Yes, he shifted a tub to the middle so it didn't jam against the drinks holder in the door. And charged $77 for the privelidge. Mr Trifectagirl and I feel pretty stupid that we didn't figure this out in about 12 months!!
Then my day got better.
We menu-plan in our house. It means we know what we're having and the grocery shopping list and expense is kept under control. Tonight is a soup with Chorizo sausage, fennel, carrot, chickpeas and celary. I've made it before and it's lovely.
We have a friend who regularly gives us veggies out of his garden, and the last bundle included a fennel and a rather large carrot. Bonus, I think, I can use these in the soup (actually, the menu was planned knowing these were in the fridge). Now, this rather large carrot happend to be a purple variety.
Little did I know, purple carrots bleed. A lot. A bit like fresh beetroot. My bright, colourful soup now looks quite interesing. The stock is purple, the veggies and chickpeas are a purple-grey colour.
Fortunately the flavour still seems ok.