My current condiment rotation

Like a summer playlist but for your fridge

First off, happy Virgo season! Did you wake up today in the mood to do something later? You’re in luck! It’s Happy Hour day at The Last Call. Come hang in the backyard starting at 6:30, it will be fun.

Obama recently released his summer playlist (shocked Chappell Roan wasn’t on it and 365 was a bold choice) and while I won’t be doing the same (mine is mostly Taylor Swift, Chappell Roan, Brat, and Addison Rae’s new bop Diet Pepsi), I do want to share my current condiment rotation. A well stocked fridge door is the secret to delicious meals when you don’t have much in the house, which is how I’ve been living this summer.

I’m perpetually due for a grocery run, perpetually coming home late or getting caught in the rain and skipping the store, perpetually about to go out of town or just getting back into town, etc. I’m also more drawn to distractions at the grocery store, choosing to carry home an adorable four pack of Topo Chico instead of pantry staples. I’m sure I’ll get back into the swing of things once the days get darker (we’re already done with post 8 pm sunsets and I am sad about it), but this has been my reality and I’m grateful to my condiments for holding me down.

A condiment heavy pasta—you can see the Calabrian Chilis

Here they are (not a ranking, but a beautiful family of condiments):

1. Mayo!

   This one is as much of a surprise to me as it is to you. I grew up in a mostly mayo free household in New York and as a vegetarian, don’t eat tuna or chicken salad. I credit Erica, who used mayo during our meal prep classes, and Tilden, who uses mayo in spicy green sauce for getting me on board with the stuff. A yuzu mayo that I got on a trip upstate was another key moment in mayo journey as was the Emily Mariko salmon bowl, which is topped with sriracha and kewpie mayo (I make a veggie version).