In our series Writers’ Fridges, we bring you snapshots of the abyss that writers stare into most frequently: their refrigerators.

Our fridge tends to be bursting with bags of fruit and vegetables and arugula that will super-definitely be eaten before it wilts; but on the occasion of this particular photograph, taken the morning after my return from summer in Wyoming (before which a massive clearing-out had taken place), it mercifully boasts just five categories of items.

First we have the New Perishables, last night’s jet-lagged bodega haul: yogurt, Dubliner cheese, eggs. Roasted red peppers, for some reason? Basic, utilitarian, devoid of any emotional relevance, destined for immediate consumption.

Then there are the Dry Goods—farro, granola, polenta—which, thanks to my conviction that leaving them in the pantry would prompt a full infestation by New York City vermin, spent the whole summer in cold storage. Read More