Ah, the best laid plans. . .
I found the yogurt in the back of the refrigerator; it had been hidden back there for quite a while (maybe two weeks).
There was about an inch of juice we didn’t finish that had gone bad.
I can accept those two waste items, though I will be so excited when I don’t have any food waste for one week.
What is most annoying is the ricotta cheese. I used half of the container of ricotta for the Mixed Vegetable Quiche I made about 10 days ago. Last week I looked in the fridge and thought, “I better find a recipe to use up that ricotta so it doesn’t go in my food waste picture.” And then I found the recipe for Tortellini with Salmon Ricotta Sauce. It was not the most frugal recipe since I did not have the tortellini or salmon on hand, but I bought them, and last night, I made the recipe. I was thinking about how I would write about this experience as a frugal victory, another way to avoid food waste.
And then, I opened the ricotta—and I almost passed out from the stench. I don’t cook with ricotta very often. I thought it was like cottage cheese and would stay good in the refrigerator for quite awhile after being opened. Apparently I was wrong. I opened the ricotta 10 days before making this recipe, which seemed to be about 4 days too long. . .
Arrrggghhh!
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