lcool

and a PS,we both lost 6 POUNDS without the "diet thing".Just no extras or indugences

thank you Fat Guy!! I have been on board since day one,prepping for a move. We are in,the kitchen is down to the range hood and final finish on the wood floor. Using this "klatsch" as the target for pantry and freezer prep was a great boost.I managed to clean down EVERTHING with RATIONAL consumption,MINIMAL restock milk,green vegetables etc.All that wasn't ideal for the move IE scraps,baggy stuff,dribs and drabs etc and what not was EATEN.Five days a week for five weeks menus were 95% structured with "on hand" food stuffs.The other two days were leftovers or social obligations. This was a real reminder about ? extravagence.Once upon a time,on Fridays I shook out the refrigerator.Always found a dinner for five using scraps and leftovers This policy will be restored,all be it on a differant day. What a wonderful way to celebrate Passover.A "first Seder" from a fresh,clean pantry and frig.All planned with zero waste.Very satisfying Lynne

KNIVES,currently in the process of a move.To an all mine kitchen,new house etc. Everything is to the $ insured,part of the hassle.I do not care who packs the pots. However the knives will be transported by me.Many old knives can't be replaced in any easy way.

This topic is so timely for me.THIS IS DAY 2 I,like ZENPUP live in a "stocked" kitchen.Well managed pantry,frig(2) and freezers. Now the yeah but,all the scraps of "?" everywhere.We are gearing for a move.Now is the time to locate the scraps and trim for soup and stock and use them!!So I will be avoiding all non menu impulses.Fortunately lunch for 2,some meals for my father in law,wine class for 16 (weekly) are players on top of the standard breakfast and dinner fare for two.Great menu options without resorting to our 3 dogs or resident crows who will eat anything. So #1,located ALL the bones,veg & meat scraps.Made fast,flavorful soup base. leek and asparagus trim with beef bones - base for potato soup (farmer gifted me 25#)#2more bones,(venison & beef),mushroom stems,base for elk and mushroom stew. I need to finish as many "open" condiments and vinegars etc,and not open more for 3-6 weeks.What to do with the sourcherry sauce(1/2 litre) left from the holiday goose in the freezer?add to pears for a cornmeal upside down cake with a Bandol's Thursday?(wine class) Specialty grains and flour,use up tiny odd amounts in bread.Leave the kilo vacuum sealed bags alone if they can't be finished in 3 weeks. The silver lining here will be how much my husband and father in law like soup and stew and that there is little "fragile" in the freezers,scallops etc. So for THREE WEEKS only produce for a raw salad,DR recommended bananas and fresh milk will enter.Will use on hand for all else.Intend to glean all the tips I can. Nothing need be new or fancy,just good.