BY OWEN MORRIS
DLC is the man behind the popular KC Lunch Spots blog. In addition to delivering timely news, DLC frequently eats lunch at local, off-the-beaten path-restaurants and then tells about his experiences there. He's also resilient, taking pictures of his fridge with his camera phone after his normal camera broke.
DLC on the main part of the fridge: I've been really into bison lately, it makes great burgers, meatballs and kebab-type thingies. And it is lower in fat than beef. Look for it in the frozen foods section! Top right are these pickled peppers from the Brookside Market olive bar. They are pungently sweet, briny and spicy at the same time. Unbelievably awesome. My significant other is really great at pickling herself and you can see some of the fine results in ball jars on the bottom right. Other leftovers like pasta salad. I make perhaps the finest pasta salad ever.
DLC on his freezer: Olives for martinis, I think that's a bottle of tonic behind, also for cocktails. There is some red lillet peaking over the top as well, which I enjoy on ice with soda water. I'm ashamed there's no beer, but that's why it looks a bit sparse in there. Hummus and soy milk. Soy because I don't eat anything squirted out of a cow. Some water, tea.
DLC on his refrigerator side-panel: The door is pretty self-explanatory, it's the condiment garden. I absolutely abhor mayonnaise, but there it is. I can't justify its presence except to say that for potato salad and deviled eggs, it's a necessary evil. Asian sauces on the bottom shelf. Rose's lime juice for gimlets. Sorry there are no lunch spot leftovers but I generally don't have any. I'm a pig.