Page 2 of 3
2. Plan your meals. See No. 1. Meal planning starts with a grocery list. Yes, the aunties know it's a different, faster world especially with both partners working, but dashing out to the grocery store and impulsively buying everything you "feel like" leads to the landfill. Buy what you need to use up what you have. Once home, heat up those leftovers first even if means, again, delaying what you "feel like."
3. Use clear glass containers for leftovers. Most plastic containers are ixnay-ed because you can't reheat stuff in them what with the carcinogenic BPA in the plastic, so use glass ones, ideally with glass lids so you can see what's inside. When you see it you use it, as in tip No. 4.
4. Keep small stuff in front, big stuff behind. This rule mostly applies to the fridge, but it counts in cupboards, too. How many bits of baked goods have you dumped when they got obscured by bigger boys in front or on top?
5. Keep a soup catcher. This tip comes from my dearly departed Auntie Grace, who taught my mom to keep a "soup catcher" in the freezer. You know all those bits of corn, peas or even mashed potatoes left over that you don't know what to do with? Put them all in one container in the freezer. When you need a quick meal, open a tin of tomato soup or, better, get your jar of chicken broth (see below) and add in stuff from your soup catcher. Commercial soups will taste better and their high sodium levels will be diluted, too. If you're using your own broth for soup, you have a head start. Mashed potatoes make a great instant thickener.
6. Label and date frozen food. You won't remember what that brown stuff is two months from now and when you don't know what it is, you won't use it. At risk of encouraging bad freezer habits, like using your freezer as a midden, my Auntie Dee suggests only using square containers — you can fit more in.
7. Go for the bones. When it comes to working your way down through to the bones Auntie Helen says there's a big rural/urban divide. "Farm people know how to use a carcass." When you roast any meat, of course you'll use the best cuts first. The trick is to work your way through everything. Use the smaller and smaller bits of meat for soups, as above, or stew. Boil up the carcass, if there is one, and save the broth for later multi-uses, from steaming veggies to sauces.
May 23, 2013, 5:02 AM
Locals frustrated by damage to village; police log 17 cases of mischief over one night More...
May 23, 2013, 5:01 AM
Task handed to EPI Committee for attention More...
May 23, 2013, 5:00 AM
Work to begin this summer in an effort to update hall, improve customer service More...