You must have noticed as I have that food waste is a very hot subject now and getting hotter. There are Ugly Fruit movements in most big cities now, making it possible and an honourable thing to buy misshapen but perfectly good produce. We are assured that it’s okay to use a product past its best-by date, unless it’s green or smelly. We are shamed into keeping and using leftovers instead of throwing them out.
I’ve collected lots of lists and tips for reducing food waste. I could have written them myself and, given time, I probably will. My first cookbook was about leftovers (Encore; The Leftovers Cookbook) and I received one of the best reviews for it that I’ve ever had. “A family could save $1000 a year using this cookbook.” My standards have changed (less cream, fewer sauces, less red meat, fewer carbs) but my frugal methods are similar. I wrote my second cookbook for a different publisher and it had cute little line drawn illustrations. The artist made a special page for me depicting various foods all in a state of deterioration with mould or fumes or rot, making his point that I was keeping food too long.
Well, waste not, want not.
I could go on and on but I’m going to bed. Go and look in your fridge and see what you can salvage for tomorrow’s lunch if not dinner. Tell me about it.