One
You may or may not remember the bottom drawer of my kitchen freezer, mentioned in the post on using up orange peels, but on a recent Friday I made a batch of vegetable stock from a few cups of compiled ends, peels and bits of vegetables: tomatoes, cucumbers, celery, carrots, onions, red peppers, etc. I'd not made veggie stock before so I consulted Love Your Leftovers, by Hugh Fernley-Whittenstall. I was a bit disappointed that he said to grate a carrot, an onion and rib of celery to cook in a tablespoon of oil, nothing to do with leftovers. So I did this and added a few cups of scraps and a liter, I think, of water. I forgot to take photos - not that it was particularly photogenic. I froze two smaller jars and left the larger jar in the fridge. I cooked rice in it that evening, since it's not really soup weather - or it wasn't that Friday.
Two
Reading a Treehugger article about measuring ingredients to the side of rather than over a bowl (basic cooking) I got a picture in my mind of my salt jar. Because poring salt into a spoon is too fiddly and wasteful. So I put it in a jar into which I could dip a measuring spoon. This also allows me the space to level the top with a knife and push the extra salt back into the jar.
For this same reason I put plain flour into an old yogurt bucket. The messes I've made trying to level a cup of flour over a flour bag don't bear thinking about. I've come to realise that measures by weight are far more efficient, but no American cookbook has them.
Mind, this old fashioned kitchen design with a flour bin and all sort of other clever conveniences is my dream.
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