We’ve all done it.
Mrs. G always made a roast chicken on Friday nights, and after the meal she’d collect the ‘what’s left’.
The bones went to make soup with some bits of meat, but most of the meat would be cut thin and then cooked in a ‘fricasee’ with tiny meat balls and rice.
Once you adopt the ‘recycle’ policy, you dovetail meals. You save a lot of money.
You don’t need to take new vegetables for the soup, you use all the left overs; that spoon of peas from Tuesday, those broccoli stems from Wednesday, the corn from Thursday, the smallest bits contribute.
You don’t have to buy a tomato for the sauce, use thosed removed pieces when you were making stuffed tomatos. You can use that leftover stir fry as part of the stuffing of those tomatos.
One of the most useful things to do is to make smaller portions. If you must, buy smaller plates so that less looks like more. This helps in fighting obesity.
You begin by learning just how much you need to eat to not feel hungry as well as the others in your family and you set the portion to that size. If you do it right, the eater won’t notice that the amount of food is 20% less.
After a time you can cut it a bit further. There should be nothing left on the plate, and the portion should be just that bit less.
No food should ever be thrown out.
Scraping a plate into the garbage should never be done. Do not waste food. You don’t waste it if you serve just enough to get the empty plates and what you keep back goes for another meal.