WEBVTT - Find ways to use it up

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<v Speaker 1>Welcome to Before Breakfast, a production of I Heart Radio.

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<v Speaker 1>Good Morning, This is Laura. Welcome to the Before Breakfast podcast.

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<v Speaker 1>Today's tip is to find ways to use it up.

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<v Speaker 1>A little thought and a few flexible recipes and tricks

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<v Speaker 1>and tools can mean less waste, which can save time

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<v Speaker 1>and money. I spent a few minutes on the morning

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<v Speaker 1>I wrote this episode cutting up apples. We went apple

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<v Speaker 1>picking for a second time this fall because my kids

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<v Speaker 1>really love it. This was a great family activity. The

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<v Speaker 1>only problem was that we still had a dozen apples

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<v Speaker 1>left over from the last apple picking session. They were

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<v Speaker 1>getting a little long in the tooth in the fridge.

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<v Speaker 1>No one was likely to pick them up and eat them.

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<v Speaker 1>But the good news is that even old apples work

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<v Speaker 1>well in apple sauce. So I cut up the apples,

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<v Speaker 1>simmered them in some water, added some sugar, mashed it all,

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<v Speaker 1>and voila chunky, but good apple sauce. No need to

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<v Speaker 1>throw anything out. Just about any food can be rescued

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<v Speaker 1>from the garbage can if you rely on a few

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<v Speaker 1>flexible kinds of foods Apples turned into apple sauce, Bananas, blueberries,

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<v Speaker 1>and most other kinds of fruit can be frozen and

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<v Speaker 1>turned into smoothies, which can incorporate random bits like two

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<v Speaker 1>leftover pieces of pineapple without much trouble. I eat a

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<v Speaker 1>lot of leftovers already, but I recently realized that cooking

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<v Speaker 1>up a batch of rice mint I could make even

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<v Speaker 1>more meals out of any given patch of leftovers by

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<v Speaker 1>turning the main components into a stir fry. Mix a

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<v Speaker 1>protein and veggies and sauce with the rice, and it's great.

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<v Speaker 1>Add any more veggies that might otherwise go bad in

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<v Speaker 1>the fridge and it all gets even better. Eggs can

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<v Speaker 1>incorporate a lot of veggies that might otherwise go bad

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<v Speaker 1>too if you scramble it all together. Askin soups, anyone

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<v Speaker 1>wanting to reduce food waste should figure out a good

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<v Speaker 1>kitchen sink soup recipe, as in everything can go in it,

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<v Speaker 1>but the kitchen sink. Old kale and peppers can work

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<v Speaker 1>as well as old spinach and celery. It's always a

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<v Speaker 1>different soup. Just brown some aromatics, add some broth, simmer

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<v Speaker 1>for a long time, and season to taste. These flexible

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<v Speaker 1>recipes are a tool for reducing food waste, but there

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<v Speaker 1>are other techniques and tools that reduce other kinds of

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<v Speaker 1>household waste. If the sham who is no longer flowing

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<v Speaker 1>out of your bottle add a little water, you'll get

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<v Speaker 1>at least a few more days out of it before

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<v Speaker 1>you need to buy a new bottle. The same is

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<v Speaker 1>true for dish soap. If you wear makeup, a stick

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<v Speaker 1>of concealer might dip below the top of its tube,

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<v Speaker 1>but a Q tip can get more out and score

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<v Speaker 1>you another week between purchases. If you have printed too

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<v Speaker 1>many pages or no longer need what you've printed, the

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<v Speaker 1>backside of these pages can become the perfect canvas for

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<v Speaker 1>children's artwork or your own art if you'd like to

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<v Speaker 1>doodle now. Of course, none of these ideas is going

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<v Speaker 1>to save a lot of money, and hence not a

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<v Speaker 1>lot of the time that it takes to earn the money,

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<v Speaker 1>or at the time it takes to purchase new items.

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<v Speaker 1>But it feels good not to have to throw a

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<v Speaker 1>dozen apples away because they're a little discolored. Dishes that

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<v Speaker 1>can incorporate lots of veggies, like soups or stir fries,

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<v Speaker 1>lead to healthier eating. You hardly even notice all the

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<v Speaker 1>greens that you are eating that this happens to save

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<v Speaker 1>green and be green for the earth. It's really just

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<v Speaker 1>an added bonus. If you've got genius ways of using

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<v Speaker 1>things up, I would love to hear about them. I

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<v Speaker 1>would particularly like to hear your soup recipes. You can

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<v Speaker 1>email me at Laura at Laura vander Kim dot com.

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<v Speaker 1>In the meantime, this is Laura. Thanks for listening, and

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<v Speaker 1>here's to making the most of our time. Hey, everybody,

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<v Speaker 1>I'd love to hear from you. You can send me

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<v Speaker 1>your tips, your questions, or anything else. Just connect with

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<v Speaker 1>me on Twitter, Facebook and Instagram at Before Breakfast pod

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<v Speaker 1>that's b the number four than Breakfast p o D.

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<v Speaker 1>You can also shoot me an email at Before Breakfast

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<v Speaker 1>podcast at iHeartMedia dot com. That Before Breakfast is spelled

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<v Speaker 1>out with all the letters. Thanks so much, I look

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<v Speaker 1>forward to staying in touch. Before Breakfast is a production

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<v Speaker 1>of I Heart Radio. For more podcasts from I Heart Radio,

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<v Speaker 1>visit the I heart Radio app, Apple Podcasts, or wherever

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<v Speaker 1>you listen to your favorite shows.