Kitchen-ly dilemma

Twice a year I have my big grocery 'shopping' at my best friend's apartment. The Swedish trio always have their big fridge clean-up in mid July and mid December, right before they go back for their month long (sometimes 6 weeks) summer/Christmas vacations. The chosen person to be getting the load is unmistakably yours truly.

The problem is, I am actually going to go to spend the long weekend in Niigata. This means the rather big basket of produce containing several types of mushroom, potatoes et al is facing the harm of going bad. As well as a few containers of fresh cream, sour cream, frozen peas and a few other frozen vegetable. OK, the frozen fruits problem that I'm having is due to the very small capacity in the freezer - considering that I have just done my own fish and poultry shopping a few days prior.

At 10 pm last night, I was facing a dilemma as to what to do with them. Seriously, I have no intention of lugging them all to Niigata tonight; but I cannot possibly eat them at one sitting, I am just one small person.

So, I decided to cook them all. haha. Once cooked and kept in the fridge, the food should keep for another week. Which is kind of cool, too, this means that I don't need to fuss about cooking lunch at all for a week! How's that for a back-up plan?


In my fridge right now:

Potato and mushroom bake (completed with all frozen veggies and half of a zucchini)

Tiramisu

Blueberry and raspberry pudding

Mmmmmm.

I'm hungry again now.

*Image is of my potato and mushroom bake. yummmmm!