Wednesday, July 20, 2011

No Waste Equals Work

I made an apple crisp Sunday. It was good, but it didn't fall in the category of recipes that I would post on the blog or probably use again. I really didn't have the ingredients on hand that would have made it spectacular! I had some apples in the refrigerator that had been there for a while and I made the apple crisp to prevent them from going bad.

It takes a lot of work and vigilance to make sure there is as little waste in the kitchen as possible. Especially this time of year when there are fresh vegetables coming in the house quicker than you can process them. Picking peas before work and then shelling them after work and then freezing them the next morning before work is one way to handle this!

You have to be vigilant about what is in your refrigerator, freezer and pantry, to make sure you are using things before their expiration date or before they turn to mush.

Sometimes its easier to just buy new food than to take the time to make meal plans using what you have.

I'm trying to do better.


Rose Mary said...

I have that same goal. It really is something that you must check on on a daily basis. That sometimes means meals that no one really wants to eat around here, but I feel better about not wasting the food.

Impera_Magna said...

Apple crisp! I love crisps of all types... and it's peach season... PEACH CRISP! Yum! Thanks for the inspiration, Debbie!

Joyful said...

I did the same thing a few days ago. Made Apple Crumble because my apples were starting to get soft. It really is a challenge to keep up with the produce before it goes bad during the summer months and I'm not even harvesting from my small garden yet. It's been raining too much for things to grow properly.

Auntie M said...

You got it, Girl!!!!

You are among the most vigilant persons I know. Keep it up.

Rhonda said...

yep, this is true. Cooking real food and not wasting anything takes lots of work, and planning ahead and thinking.
but it is worth it.

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