Full Fridge Club: March 2025
Marching to the beat of our own drumsticks...
Welcome to the club!
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Can y’all believe we’ve been at this newsletter for a whole year now? This club and the Common Table crew have all grown and blossomed just in time for a new Spring. I’d give a look back retrospective, but you can do that yourself in our archive of posts!
Instead, let’s keep marching forth! Or actually… marching third… since that was our first FFC Monday last month. Let’s Dish. It. Out!
March Menus
These are our previous month’s menus, along with photos and insights from one of our chefs…
Monday, March 3rd
Eryn: You can't make curds without whey! And what better time than when I have come on board from PAKT Southern restaurant than now to share that whey is the secret ingredient to the famous cheese grits (full recipe going to paid subscribers!). Not to mention, its a lovely vehicle to use up any random bits of cheese you might have leftover… So, after last week's fresh made ricotta glory— and to really seal the deal on me coming on board— its the perfect time to fuse our cooking styles! Here you see Southern touches along with the classic Common Table crisp freshness that just bring so much sparkle to your fridge each week. More on this in the side dish!
Monday, March 10th
Eryn: All plates are gathered around this glorious star of spinach stew— each bringing its own light to a gorgeous and much needed winter constellation for your table. Designed, as always, to play together and separate, these warm combos all flow in and out of the other particularly well. I myself enjoyed using the lentil pancakes as burger buns with the falafel burgers and carrot salad, and then I used the leftover carrot salad in lieu of lettuce or crunchy things on sandwiches and salads throughout the week. It's so helpful for me to have something health-supportive and crunchy ready to go!
Monday, March 17th
Eryn: This is a stick to your ribs menu. The end of winter hug that we all crave. Though I did put the tofu on the salad (maybe with a lil kewpie) for three super filling, quick, and easy lunches with more of a “looking to summer vibe”— the rest of this week was like being surrounded by the warmest, best family you could ever have. But also maybe watch Fargo while you eat. (I like the latest Juno Temple season a ton.)
Monday, March 24th
Eryn: What better way for us all to experience the addictive cabbage trend than to also wax poetic over some of our fave Chinese takeout orders and have an excuse to eat Emmet’s delicious chili crisp? The frittata alone made four easy and protein packed breakfasts and I found myself perhaps overly sad when I ran out of tempeh, which is not usually a food that I fret over running out of, but give me a sauce with hot peppers and killer flavors, and oh babe!
Monday, March 31st
Eryn: Milk. Braised. Pork. I mean wow. This week is another showstopper. Just layer upon layer of amazing flavor combinations: this menu is like a winter wardrobe makeover occurred in your refrigerator! All white-and-creamy, dreamy, cozy combos, but yet somehow also light and bright in all the right places. This salad got me SO excited for Spring and adding a poached egg over the porridge with the oats and pork was absolute heaven.
*Intrusive Queer Thought*
This is where one of us of the Common Table crew let our little queer minds run amok! This month, Timmy offers a couple recommendations that keep her occupied during her lunch breaks…
When we cook for our private clients on Sundays, we don’t often have the chance to all sit down for lunch together. While this may be a sad prospect to some, I think we all actually appreciate a moment of solitude with delicious food. On my lunch breaks, you can find me catching up on texts or scrolling on Bluesky, but mostly, I’m listening to (or watching!) my favorite podcasts.
This month’s top spots go to:
Exploration: Live!
I’ve listened to Charlie and Natalie for years now and they always crack me tf up. Queer as all get-up with queer as all get-up guests, this podcast hits the sweet spot for all comedy podcasts: one gay guy, one gay girl. That’s it. That’s the formula for success.
Schauer Thoughts
Sarah Schauer is the autistic lesbian comedian you need in your life. Shifting her viral fame into research and self-improvement, she takes on on a funny, offbeat journey every week surrounding science, philosophy, society, and humor.
So True with Caleb Hearon
Is there anyone funnier than Caleb Hearon? Especially these days when comedy can wring hollow against the full-blown fascism we’re dealing with. Caleb chats with his guests in ways that are always relatable and laugh-out-loud.
Artists on Artists on Artists on Artists
This one has been a hard sell, but for me, it’s worth it. every. time. This podcast features four improv comedians (most of whom are openly queer) with rotating guests that spoof the artist roundtable. If you haven’t watched or listened, you really really need to.
And that was our March!
Below, for paid subscribers, you’ll find our Side Dish, where Eryn discusses courage, bravery, and grit(s). You will also find two recipes from our March FFC Menus, scaled down and tested by Eryn Stutts: Eryn’s Cheesy Grits and Red Eye Gravy.
Wait… what’s that? Eryn’s provided a bonus recipe as well? That’s right… I mean, how are you supposed to make Eryn’s famous grits without the secret ingredient— whey! So, you’ll also find a simple, delicious recipe for Farm Cheese, that’ll not only lead you to the best damn grits this side of the Hudson, but also the best by-product of any recipe you could find: a whole cup of fresh, homemade farm cheese!
If you’d like to help our work with keeping our local free fridges full, but you don’t live locally to order a Full Fridge Club service, you can always sponsor meals here!
And, if you are local and interested in learning more about Full Fridge Club, check out our website.
Thank you all for joining the club and we’ll see you next month!
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