This week I so wanted to have a “no waste” week. I wasn’t fully successful, but I’m not too disappointed with my efforts. I had to throw away some cherry tomatoes that were icky and a couple of slices of home made bread that smelled sour when I took them out of the bag. Some small eggplants from the garden may not make it. I’m going to try to use them today. A small amount of buttermilk that was out dated and a small amount of milk that was out dated. We really should have used that up! We were really good about using up several leftovers this week. How did you do with your food waste?
If you are interested in helping to do your part in not wasting food, join us and The Frugal Girl . You can even get her nifty logo to link up with her. 🙂 Just click the logo above.
I had a better week than last week on the food waste front.
- a little lettuce from the garden
- a little tuna salad that didn’t get eaten
- a few slices of homemade bread that started to mold
- some cherry tomatoes from the garden
- a little milk that was out of date
- Some really ripe bananas were sliced and topped with peanut butter for a snack
- Some left overs were eaten up
How did you fare this week with food waste?
If you’ve ever attempted to slice home made bread and ended up with smooshed, too-thick slices, or too-thin slices then this post is for you.
I love to make home made bread. It’s far more delicious and healthy than store bought, not to mention much more cost effective. The only thing that ever really kept me from baking it more frequently was the slices. I wanted to be able to use it for sandwiches, toast, you know…normal bread things. But, somehow I always ended up with less than fabulous looking slices. And then, I discovered the best tool in my kitchen to use was my electric knife! Yay! 🙂
First you need to make sure that your bread is completely cooled. If you want to slice off a piece to butter right out of the oven, that’s ok, but for slicing the whole loaf…wait until it’s completely cooled.
To make sandwich slices line the knife up about the size that you recognize a store-bought slice to be, then zip through it. I like to start the slice and then hold the slice onto the loaf while you continue to slice. It keeps the bread intact a little better.
Take your time and go through the whole loaf.
I store mine in a gallon zip top bag. They are now ready for some amazing sandwiches! 😉