I grew up in a household, like most of my friends, where we often lived paycheck to paycheck. There wasn't a lot of food wasted and often times I had to eat a lot of things I simply didn't like. Navy bean and ham soup. I've had enough of that to last me a lifetime, thank you very much. I was a very picky eater and I'm sure I drove my mom over the edge some days. We lived on leftovers and I when I got out of the house I didn't eat leftovers for a long time.
Fast forward to now. I'm still a picky eater but nowadays I'm big on eating leftovers. As a working person, I simply don't have time to make nice, fresh meals every night so I've learned to use up leftovers the best I can. It's not always easy for me. I hate mushy vegetables and I balk at the soups my hubby makes from God knows what has been left in the fridge. He's on his own to eat the soups he makes.
The point is, over the last 2 years my New Year's resolutions have included "wasting less food". I think I've done better and better but I still have room for improvement. My weekly grocery bill is rarely more than $50 and the reason for this is that I've trained myself to try to use up what I have before I buy more. Things like carrots. I used to let my carrots sit in the crisper for months and forget to use them. This last year, every salad I make has had carrots in it, no matter what. We use carrots in our Thai stir fried rice and I've started using carrots more in muffins and cakes. I could probably add a shredded carrot to my favorite Speedy Oatmeal Cookie recipe and it would fly. Hmmm .... I think I'll try that today!
Lately, I've been buying heads of green or red leaf lettuces for my lunch salads. There is always more lettuce than I can use and I end up throwing out the quickly-wilted leftovers. I'm thinking perhaps I need to incorporate more lettuce into my evening meals.
And .... then I'll blog about it.