I'm not sure how many shelves of the fridge door you devote to condiments. I technically reserve two and a half — though of course I don't count the rogue jars and bottles I cram behind the yogurt and tofu.
My condiment hoard has slowly spread with time, like any collector's obsession deepens with each coveted new acquisition. After all, one must first dip a toe in the wide world of artisanal mustards before embracing the obvious value of owning eight different kinds ranging from sinus-clearing to curried to honeyed, and coarse to silky smooth.
