"Oh, tartar sauce!"

Ancient condiments

Let's see, I tossed a gritty bottle of wan pickled ginger, from the sushi-making fad of 2006; a jar of separated tartar sauce from the boys' fish-stick days (long past); two small jars of exotic mustard with about 1/8th of an inch of mustard in each, looking evil; and a big handful of packets: soy sauce, ketchup, duck sauce. . .

My refrigerator door is emptier now, and there's a real benefit to that, because now I can see that we have hot fudge and butterscotch sauce: yay! Sundaes for everyone!