I’m presently in Kentucky to celebrate the life of my grandfather who became an angel almost a week ago. I can honestly say that my emotions prevented me from keeping up with most of routine, but I hope to get back in the grove of things once I return back to New York.
As you know, I am passionate about food waste and being mindful not to create to much (if any at all). So naturally, I didn’t want our fruits/veggies or regular food to waste away because of our trip. We stayed in a rental after the first part of the drive which thankfully had a fridge for me to store the refrigerated items (picture below) I brought with us on the trip.
I coordinated with my mom that one of the meals during our stay would utilize most of the items I brought. This action reduced grocery costs in addition to preventing food being tossed.
Tip of The Week: Use up all your food before buying more
Keeping with the aspect of food waste prevention, I want to encourage everyone to use the food they have before buying more. I really try to base our meals around items we have on hand or that I’ve recently purchased. For example, I typically have extra condensed milk after making macaroni and cheese. So I try to make a french toast related breakfast to utilize the remaining condensed milk.
I wish you all a wonderful week!