Week 1 is done!!
I think I haven’t done too badly, but it’s just the beginning, yes?
I have been trying to plan out meals, buy just what we need and then use it. I also had a “use it up” pasta sauce that made good use of an interesting combination of leftover items.
I’ve also decided that I would do my best to use as much of an item as possible. For example, we regularly cut off the ends of broccoli and the whole peel of a lemon once juiced. I’ve already started zesting all of the lemons before I juice them (having some dried lemon zest on hand has been great!) and next week, I will start a freezer bag for veggie ends, to be made into an aromatic broth sometime in the future.
Some challenges encountered this past week:
- Cilantro – can only buy this in a big bunch, and we only use a little bit. To our advantage, we planned two meals that make use of fresh cilantro. But what to do with the rest?? Fresh cilantro is always best, but I did freeze some and dry some. The only stuff we threw out were the handful of stems that had already started to go bad — it goes fast, so there was really no preventing it!
- Spinach – I used it up, but there were a few baby leaves that were already on their way out.
- 1 -2 tbsp cut off pastry dough from a recipe I did — it just made more dough than I needed, and I couldn’t think of anything to do with it.
- 1-2 tbps Some sourdough starter that went funky