What can we do when greens go dangerous earlier than we eat them? Eat them earlier than they go dangerous … duh.
Many meals may also be frozen for future use. I actually don’t like overripe bananas. So I freeze them, three to a bag, and so they’re prepared for my subsequent batch of banana bread. Onions and droopy celery may also be chopped and frozen to be used in soups and different dishes.
We name our clean-out-the-refrigerator meals “conglomerates.” Final week, for instance, I chopped and sliced the unbelievable tomatoes and zucchini our gracious neighbors had left on our porch. I cooked them with a leftover half-onion and kernels shucked from the final of the candy corn we obtained from our farmer good friend. Oh, and that little Tupperware of leftover meat and inexperienced chile from my enchildas just a few days in the past? That went into the combination, too. A number of seasonings as well, and we had a meal that took me proper again to my native New Mexican roots.
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