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Picture the scene: a sad, leaky bag of lettuce in the back, questionable leftovers living their best moldy life, and a door shelf that somehow holds 47 bottles of sauce but not the one you’re looking for. Is that what you see every time you open your fridge?

Summer is right around the corner and that means more barbeque leftovers. So before that avalanche of food comes rolling into your Eid-co kitchen, we thought it would be good to give you some advice on how to organize that arctic jungle that is your refrigerator.

Yep. It’s time. Time to give your fridge the frosty makeover it’s been crying out for—literally, crying... because something is leaking and it’s probably time to find out what. So as you read this article grab a pair of gloves, crank up your favorite playlist, and let’s dive into this frozen frontier of forgotten feta and lonely pickles.

The Great Fridge Purge

First things first—pull everything out. Yes, even that mysterious container of “leftovers” from two weeks ago that you’re scared to open. This is a judgment-free zone.

Once your fridge is emptier than your willpower at a cookie buffet:

• Toss expired items.
• Sniff-test the rest. If it smells like science class, it’s gotta go.
• Wipe down every shelf and drawer. I’m talking full spa day for your fridge. Show it some love. It’s been holding your cheese hostage for too long.

Sort & Categorize Like a Cold Storage Pro

Now that you’re starting with a clean conscience—we mean slate—it’s time to organize like you mean it:

• Top Shelf = Ready-to-eat stuff. Think leftovers, snacks, that half-eaten cake you keep pretending to forget about.
• Middle Shelves = Dairy, eggs, prepped meals. Keep your yogurt army and your meal-prep empire right in sight.
• Lower Shelf = Raw meat and seafood. Bonus tip: put it in a tray so it doesn’t leak its drama all over your produce.
• Crisper Drawers = Fruits and veggies. Most fridges label them for humidity. Respect the labels. Be the crisper drawer’s favorite human.

Tame the Door of Doom

Okay, the fridge door. AKA, the Wild West of condiments. It’s time to civilize it.

• Use it for condiments, juices, and things with longer shelf lives.
• Group similar items (hot sauces in one row, salad dressings in another) so you stop accidentally buying your third bottle of ranch.
• Label shelves if you must. Your future self, fumbling for ketchup during taco night, will thank you.

Bins, Baskets, and Label Magic

Do you want to really level up? Say hello to fridge bins. These transparent little miracle-workers help you group items and pull them out easily without playing food Jenga.

• One for cheeses (yes, your brie deserves its own zone).
• One for snacks or yogurt pouches (especially if you have tiny humans or snack-goblin tendencies).
• One for breakfast stuff—eggs, butter, cream cheese—your morning MVPs.

And don’t forget to label like a boss. Or at least like someone who wants to feel like they have their life together.

A Few Cool Bonus Tips

• FIFO = First In, First Out. Put newer items behind older ones so you actually use them before they become science experiments.
• Don't overpack it. Air needs to circulate to keep everything chill (literally and metaphorically).
• Put a box of baking soda in there. It’s like a tiny deodorant for your fridge. Stay fresh, my friends.

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Now Bask in the Cold, Organized Glory

There you have it. You’ve officially gone from “What even is that in the back corner?” to “Welcome to my beautifully organized, emotionally healing food temple.”

When you invite guests into your Eid-co home you’ll open your fridge just so they can admire it. You’ll make TikToks. You’ll feel powerful. And hey, if you do accidentally let it get chaotic again (no shame, it happens), just remember—you’ve got the tools and the bins to help you bring back the chill. Stay cool, fridge boss.