It’s Friday Guys – time for No Waste Tastes Great
Click here to find out more about my Friday routine
Simply Being Mum’s Friday Fridge
Top Shelf – Spreads, garlic and grapes – still with life left in them
Bottom Middle Shelf – Leftover salt dough
Bottom Shelf – Homemade apple sauce and carrot cake frosting
Door – Eggs, milk and OJ
I’ve had a very productive week, and I think my fridge shows it!
The decision to end the spend, take stock and set a schedule resulted in me being very focused on getting things done.
So I baked a chocolate orange cheesecake for a friend’s birthday…
Slow cooked some apple sauce – the large tub in the fridge is soon to be donated to top pork baps at a fundraiser…
Made my neighbour a fat and sugar-free carrot cake as a thank you. The remaining frosting (which isn’t fat or sugar-free unfortunately) is to be used this weekend on some carrot cupcakes…
Finally I managed to get a parsnip and apple soup I was happy with…
Which brings me onto the salt dough.
This is where my productive streak ended.
There shouldn’t have been salt dough made this week….but the dreaded lergy hit. In order to pass time with poorly first-born, we made decorations for a school project.
Being housebound has also meant that I can’t end the spend today. My last shopping day has been postponed. Best laid plans and all that?
Hey ho – nowt can be done about it! But the good news is I can start wiping the red cross off the front door as there is some improvement.
I still have a waste confession, regardless of my earlier motivation;
Grim looking eh?
How’s your Fridge looking this Friday? Anything to declare? Or is it nice and bare? Please share…
No Waste Tastes Great is bought to you (as always) with thanks to The Frugal Girl for the original inspiration.
Don’t forget I update most days on Facebook.
I’m in Michigan, USA. Looking at your fridge, and then mine: Do you keep condiments (mustards, ketchup, salad dressings)? What about cheese, jams/jellies? Butter? Dinner and supper foods? I don’t see how I could make do with so little, and feel prepared for what comes.
Hey Diane, this comes up a lot both here, and other blogs when I comment. Please let me explain how I do it. At the very bottom of my fridge you may be able to see a compartment. It’s meant for salad I believe. However it’s tricky to access if using the bottom shelf to hold foodstuffs. Therefore as I use sauces, condiments and other items infrequently I keep them in there. They also have a longer shelf life so ‘outta sight outta mind’ doesn’t mean I’m wasting produce, which may happen if I popped perishables in there. I currently have jam, marmalade, pickles, ketchup, mayo, mint sauce and tom puree in there. Oh and some lemon juice.
When I say ‘spreads’ that’s the fats, butters, cream cheese etc… these are on the top shelf. I am out of hard cheese this week, the last went yesterday.
I do get people curious as to how we manage like this, but it is doable. I’ve managed with this ‘just in time’ system for approx. 2 years now. It took a while to get in the swing, but I buy for 7 days worth of meals and snacks. Because I know pretty much what all that will consist of I can now plan it quite tightly down to the last gram of grated cheese. I do get caught out, inevitably, for example today I was unsure whether I’d be able to do my Aldi shop with my daughter poorly. But those instances are so few and far between, I always manage somehow. For example a neighbour dropped some milk off last night (extra milk is something I have to buy midweek due to my small fridge!). Today my Mom sat for me so I could do my weekly grocery shop as usual. Problem solved.
In my cupboard/pantry I keep emergency items also – not a lot, but enough to get by. Pasta, rice, noodles, tinned fish tuna/mackerel etc… I also always keep frozen fruit and veggies in the freezer as well as usually some homemade soup. As for bread, that’s never a problem as I always have flour and can make flatbread very quickly without yeast, or pizza bases, normal bread if I have time to let it rise.
Previously I’ve been described as ‘irresponsible’ for my lack of food stocks. I totally understand someone’s take on this. But I am from the UK (and a very predictable part of the UK at that!), where extreme weather and disasters are rare. That isn’t to say something will never happen. We are prone to industrial action in the UK, I was reminded by one reader, hence if delivery lorries strike, there could be food shortages in some shops. I’m happy to take my chances, as I’ve experienced such strikes here and they’ve been resolved quickly.
Hope that helps? Jo
I’m in Michigan, USA. Looking at your fridge, and then mine: Do you keep condiments (mustards, ketchup, salad dressings)? What about cheese, jams/jellies? Butter? Dinner and supper foods? I don’t see how I could make do with so little, and feel prepared for what comes.
Hey Diane, this comes up a lot both here, and other blogs when I comment. Please let me explain how I do it. At the very bottom of my fridge you may be able to see a compartment. It’s meant for salad I believe. However it’s tricky to access if using the bottom shelf to hold foodstuffs. Therefore as I use sauces, condiments and other items infrequently I keep them in there. They also have a longer shelf life so ‘outta sight outta mind’ doesn’t mean I’m wasting produce, which may happen if I popped perishables in there. I currently have jam, marmalade, pickles, ketchup, mayo, mint sauce and tom puree in there. Oh and some lemon juice.
When I say ‘spreads’ that’s the fats, butters, cream cheese etc… these are on the top shelf. I am out of hard cheese this week, the last went yesterday.
I do get people curious as to how we manage like this, but it is doable. I’ve managed with this ‘just in time’ system for approx. 2 years now. It took a while to get in the swing, but I buy for 7 days worth of meals and snacks. Because I know pretty much what all that will consist of I can now plan it quite tightly down to the last gram of grated cheese. I do get caught out, inevitably, for example today I was unsure whether I’d be able to do my Aldi shop with my daughter poorly. But those instances are so few and far between, I always manage somehow. For example a neighbour dropped some milk off last night (extra milk is something I have to buy midweek due to my small fridge!). Today my Mom sat for me so I could do my weekly grocery shop as usual. Problem solved.
In my cupboard/pantry I keep emergency items also – not a lot, but enough to get by. Pasta, rice, noodles, tinned fish tuna/mackerel etc… I also always keep frozen fruit and veggies in the freezer as well as usually some homemade soup. As for bread, that’s never a problem as I always have flour and can make flatbread very quickly without yeast, or pizza bases, normal bread if I have time to let it rise.
Previously I’ve been described as ‘irresponsible’ for my lack of food stocks. I totally understand someone’s take on this. But I am from the UK (and a very predictable part of the UK at that!), where extreme weather and disasters are rare. That isn’t to say something will never happen. We are prone to industrial action in the UK, I was reminded by one reader, hence if delivery lorries strike, there could be food shortages in some shops. I’m happy to take my chances, as I’ve experienced such strikes here and they’ve been resolved quickly.
Hope that helps? Jo
Hey Jo! Happy Friday..do you have a recipe for your slow cooked apple sauce..your pictures look so good!
Super simple Shelley!
In my large cooker – Big Ben – I placed around 20 peeled, cored and quartered homegrown cooking apples. The cooker was put on high, and then I added a small amount of boiled water. When I say small, I mean small. I didn’t measure it out, literally just poured some in so there was a little fluid at the bottom to add moisture.
After about 90 minutes (p.s Big Ben is fierce – so it may take another cooker longer) I stirred it, and it was starting to go very mushy. I left it a while longer and tested again. No need to blend just stir well, you’ll know when ready as it looks like sauce consistency.
The key (I think) is to use a larger cooker than required, or reduce amount of apple, so that the cooker is only up to half full.
When I tasted it I was happy with the flavour. It’s to be used on a savoury sandwich so it doesn’t need sweetening. If you wanted it sweet, add sugar to desired taste, or honey would also work well.
Hey Jo! Happy Friday..do you have a recipe for your slow cooked apple sauce..your pictures look so good!
Super simple Shelley!
In my large cooker – Big Ben – I placed around 20 peeled, cored and quartered homegrown cooking apples. The cooker was put on high, and then I added a small amount of boiled water. When I say small, I mean small. I didn’t measure it out, literally just poured some in so there was a little fluid at the bottom to add moisture.
After about 90 minutes (p.s Big Ben is fierce – so it may take another cooker longer) I stirred it, and it was starting to go very mushy. I left it a while longer and tested again. No need to blend just stir well, you’ll know when ready as it looks like sauce consistency.
The key (I think) is to use a larger cooker than required, or reduce amount of apple, so that the cooker is only up to half full.
When I tasted it I was happy with the flavour. It’s to be used on a savoury sandwich so it doesn’t need sweetening. If you wanted it sweet, add sugar to desired taste, or honey would also work well.
Gosh you have been productive this week! Sorry to hear your wee girl has been sick (though you links did make me laugh!), hope recovery is quick and she doesn’t share!
I got caught out by not one, but two bags of spinach with dregs in the bottom and the wilted remains of a bag of bok choy. But I have made a discovery! I was buying the bigger bag of spinach from the veg shop because it was cheaper and wasting about a quarter of the bag every week. Now I have decided to spend a little more (only 30c more!) to get the smaller bag from the supermarket, that I can use up all in one go on pizza night! So next week, expect no green leafy waste from me!
Green leaves get me every time! Here’s to no waste next week!
Gosh you have been productive this week! Sorry to hear your wee girl has been sick (though you links did make me laugh!), hope recovery is quick and she doesn’t share!
I got caught out by not one, but two bags of spinach with dregs in the bottom and the wilted remains of a bag of bok choy. But I have made a discovery! I was buying the bigger bag of spinach from the veg shop because it was cheaper and wasting about a quarter of the bag every week. Now I have decided to spend a little more (only 30c more!) to get the smaller bag from the supermarket, that I can use up all in one go on pizza night! So next week, expect no green leafy waste from me!
Green leaves get me every time! Here’s to no waste next week!
You’ve done well, especially with a little sick person to look after! I hope she feels back to herself shortly.
I had some ham go past its shelf life – it was opened a week ago, but I had some other things I was trying to use up first and it got lost in the shuffle. So, not too bad for us, but it’s funny, now that I’m doing better, I mind every little thing that goes to waste… it becomes a different mindset, doesn’t it?
The less waste you have the less you want. I’ve found that true of other things also. The less I spend, the less I want to… it takes time to develop new habits, but gradually they kick in! Great news!
You’ve done well, especially with a little sick person to look after! I hope she feels back to herself shortly.
I had some ham go past its shelf life – it was opened a week ago, but I had some other things I was trying to use up first and it got lost in the shuffle. So, not too bad for us, but it’s funny, now that I’m doing better, I mind every little thing that goes to waste… it becomes a different mindset, doesn’t it?
The less waste you have the less you want. I’ve found that true of other things also. The less I spend, the less I want to… it takes time to develop new habits, but gradually they kick in! Great news!
I’m hungry after looking at all that you cooked this week. Hope everyone is feeling better.
Thanks – there’s some improvement. Long may it last 🙂
I’m hungry after looking at all that you cooked this week. Hope everyone is feeling better.
Thanks – there’s some improvement. Long may it last 🙂
Your healthy cake looked amazing! Do you by chance share recipes here or on another site? You’re such a creative & expansive baker! Love it.
I did well this week, but had to toss a bunch of cheese. I love cheese, & it’s expensive. I bought a sliced tray for Thanskgiving, but it went bad way quicker than it should have, & I didn’t keep a close enough eye on it. Bummer.
I also have had a sick child (& a sick husband!) this week, so I think you’ve done very well.
http://jojobakes.wordpress.com/2012/09/09/happy-healthy-heart-carrot-cake-recipe/
Oh dear no-one escapes the winter bout of bugs do they? Hope all on the road to recovery soon!
Your healthy cake looked amazing! Do you by chance share recipes here or on another site? You’re such a creative & expansive baker! Love it.
I did well this week, but had to toss a bunch of cheese. I love cheese, & it’s expensive. I bought a sliced tray for Thanskgiving, but it went bad way quicker than it should have, & I didn’t keep a close enough eye on it. Bummer.
I also have had a sick child (& a sick husband!) this week, so I think you’ve done very well.
http://jojobakes.wordpress.com/2012/09/09/happy-healthy-heart-carrot-cake-recipe/
Oh dear no-one escapes the winter bout of bugs do they? Hope all on the road to recovery soon!