It’s great to have a moment when we can wipe the slate clean and declare a new beginning. One of the good things about the advent of a New Year is that it gives us a push to take stock not only of our lives, but our refrigerator. This yearly ritual doesn’t have to happen on the first. The third of January will do and so will the fourth. Even the 24th will be a good time to take a good look at what’s inside that big cold box. You may be amazed at what you find. It can be positively archeological, with jars of condiments recalling gifts and parties received and given, shriveled cheeses pointing to our forgetfulness, or our absence. Here’s what I found in my refrigerator. You will no doubt have your own equivalent treasures:

* One big jar of brine with 3 olives floating in it; another with 4 cornichons

* Two half-used bottles of tonic water. True, they were still fizzy, but does that mean I want to have a gin and tonic right now? It’s January, not July! Out they go.

* Three opened bottles of hot-sauce, two of jerk sauce, which to my knowledge I have never used, and two jars of chutney. One of the chutneys has been opened for over two years.

* I was happy to find and bottle of expensive pumpkin seed oil, something I was just about to buy. I didn’t know I had it.

* And I was thrilled to find a big jar of apricot jam that I made the last summer when we had apricots, and there wasn’t even a speck of mold on it! That was a blessing.

* What about that bag of Parmesan cheese rinds, the very ones I tell you to save for soups? The problem is I forget to use them. Since I already have a bag in the freezer these will be designated as dog treats.

* A big container of last year’s Medjool dates, which I just replaced with new expensive ones because I’d forgotten they were there, is an embarrassment. I promise to steam them and make my chocolate date cake.

* As for those obscure and mysterious jars of who knows what— is it salad dressing? A marinade? If I haven’t a clue, out they go. Ditto for the ounce of wheat germ that’s been lingering in its plastic bag for the better part of the year, or some obscure flour I bought at a farmers’ market but forgot to label—a reminder that we don’t remember what we’ve got so label it!

I wipe down all the shelves and surfaces with hot, soapy water. I rinse out the bins and plunk some tinfoil onto the shelves where I store oils and condiments, as they tend to leak and get sticky. The vanilla beans I discovered in the cheese bin join the ones in the bin that’s designated for grains, dried fruits and vanilla beans. The nuts are all in one place now instead of three. I’ve sniffed at each bag of flour and tossed out those that don’t smell fresh. Now I have considerably more space than I had before, both in my refrigerator and in my mind. The plastic shines and the metal glistens. Everything is in its place and I can actually see the contents of my refrigerator. Food suddenly seems simple. Easy. Even pure. I make a mental note to use what’s there and so that this feeling will stay for a while. Invariably it will vanish into the inevitable chaos, but then, the equinoxes and solstices are other good times for this particular exercise.

… And Your Herb Shelf

If you’re inspired by the results of your refrigerator encounter, you might do the same for your spice shelf. I just did and as always, it was a revelation. Three containers of coriander? Two of epazote? Why? Where did they come from? When did I last use them?

Did you know that after a while all those leafy dried things like tarragon, basil and marjoram, smell exactly alike, which is to say, like nothing? Open each jar and take a whiff. If you’re clueless as to the content, throw it out. I don’t like to waste food, but if there’s something I didn’t use for the last year, I get rid of it. I probably won’t use it this year either. Herbs and spices don’t go bad, but they do fade away and lose their zest. Don’t just keep them around — they’ll be very happy in the compost and your food will taste better with fresh replacements. May I suggest making an order with Penzey’s Spice House? And buy the smaller amounts then replace them as you use them up.

With a clean cupboard with more space you might just be able to see what you have and use it while it’s fresh and full of flavor, which is the best way to go, both for you and your herbs and spices.

All best wishes for a clean and shining bright New Year!

Deborah