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Greek Tragedy blogger Stephanie Klein: What’s in Your Fridge Friday?

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By Addie Broyles | Friday, March 13, 2009, 09:45 AM

Stephanie Klein’s Greek Tragedy was one of the first blockbuster personal blogs way back when it started in 2004, when she was working at an advertising agency in her hometown of New York.

Fast forward five years: Klein now calls Austin home. The blog has spun into two books, “Straight Up and Dirty,” her first memoir, which came out in 2006, and “Moose: A memoir of fat camp,” which came out last year. She’s a mom to two-year-old twins (who are pooping in the potty, according to her most recent post. I’m so jealous.). In addition to being a hard-core foodie and photographer, she’s also a screenwriter, having written a pilot for a television show based on her blog.

She’ll be speaking on Tuesday at 5 p.m. at SXSW Interactive on a panel called “From Blog to Book Deal: How-To”. In the meantime, she’ll be working on eating leftovers out of her fridge, which is probably one of the best I’ve seen in the 10 months this Fridge Friday feature has been around. All those condiments! Beef Bourguignon! Maybe her next book will be about cooking tuna tartare with twins…

What three things are always in your fridge? Freshly squeezed grapefruit juice, wine (yes, even if it’s boxed), and leftovers! Yes, that’s a crockpot in there (it’s either Beef Bourguignon or some chicken recipe that involves a bottle of Dr. Pepper). We also always have the makings of Tuna Tartar (which is mostly a pantry list, save for the scallions, jalapeno, and tuna: sesame seeds, fresh ginger, wasabi powder, white pepper, fine sea salt).

What’s your favorite condiment? Hands down, “Shallots Confit” from l’Epicurien. Sounds very fancy, but it’s in a jar, and is ALWAYS in my fridge, ready for sandwiches, canapes, or to mix in with eggs, to top pizzas.

What’s your go-to snack for the kiddos? Edamame, Fage yogurt mixed with Sarabeth’s Plum Cherry preserves, hummus on pita chips, “Grilled Cheese Muffins,” which are basically mini-muffins with an assortment of pureed vegetables in hiding. When all this fails, I bring out the snack-packs.