What's in the Fridge?

We've covered the pantry, here's the fridge list.  Again, it's not all inclusive, but it works.  If you keep these items on hand, you are prepared for many a recipe.

• milk, even if you NEVER drink the stuff.
• eggs
• sharp cheddar, I buy a block and grate it myself, but you can do it however you want.
• American "cheese" (because you know us Americans don't make real cheese)
• butter, of the real variety.  I buy salted and use it in everything (even when a recipe calls for unsalted)...so sue me.
• sour cream OR plain yogurt, they are interchangeable.
• salsa
• hot sauce of some kind, my favorite is Frank's Red Hot because it has great flavor but not too much heat.
• condiments; mustard, mayo, ketchup...you know, the basics.  I like a variety of mustards but I would say at the very least get some yellow mustard and a good Dijon or spicy brown.
• worcestershire sauce
• soy sauce

And since most produce falls into the "store in the fridge" category, here goes:

• onion, I always keep white ones.
• celery
• bell peppers; green are the most affordable
• green onions
• carrots
• citrus: lemons, limes, and oranges, for the juice and the zest
• jalapeno peppers, if you like things spicy.  You really can't believe what a little fresh jalapeno will do to take your dish to the next level.
• Fresh herbs: cilantro and flat leaf parsley (wash, wrap in paper towel and store in a ziploc); voila, fresh herbs at the ready.