If you want the Christmas tree to last, you need to water it daily, and add aspirins to the water.
If you want your cooked food to last, you need to consume within three days, or freeze it until you remember you put there in the first place.
Happy post-holidays, everyone.
Today, I'm emptying the refrigerator. I'm putting it on a diet of leftovers, make-overs and unusual snacks.
Start with the sweets:
1. Cut your pie in pieces no bigger than two bites and freeze. One day, when you have company, pull out all these pieces and serve with ice cream.
2. Meats: slice or dice, and freeze. You'll pull these out for sandwiches on a cold night when neither of you wants to cook. Or, pull those dices and toss with some cumin for tacos. Better yet, make a thick vegetable stew, add your meat, and serve it as a pot pie.
3. Veggies. You can freeze most of these too, separately. I tend to recycle them immediately as a Minestrone with few additions.
Saute a diced onion, with diced bacon bits and a tablespoon of olive oil. When translucent, add a can of stewed tomatoes, a cup or two of vegetable stock, some of your favorite fresh herbs all pulverized in the food processors, a can of cannellini beans, drained and rinsed, and all the other left-over vegetables you can't seem to part with.
Simmer over low heat until you are hungry.
Serve with plenty of left-over rolls and bread you diced and tossed in hot oil and garlic slices.