Book of Days Tales

The last Saturday in March is designated as the day to observe Earth Hour by the World Wildlife Fund, often between 8:30 and 9:30 pm. The goal of the observance is to create awareness of critical issues that the planet faces, including, but not limited to, climate change (and pollution).  I am always aware of the problem of food waste, especially in the developed world where as much as 35% of food goes to waste daily for one reason or another. Poor planning amounts to a big part of the problem. When it comes to perishable foods, buy enough for your immediate needs and cook only what you will eat – or freeze excess. I also keep a stock pot on the hob which I use for all my scraps, peelings, bones, and what have you. It is the basis for my soups, stews, and gravies. I waste nothing.

I’ve already given directions to make a stock pot, so let’s talk about leftovers. Calvin Trillin once said:

The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers.  The original meal has never been found.

Mrs Beeton, our cooking Bible when I was growing up, had a section in it called “Using Up” all about what to do with leftovers. My mother used to make roast lamb for Sunday dinner and the meat we did not eat on Sunday would show up as shepherd’s pie on Monday, or some other casserole.  For birthdays we always had roast chicken, and the carcass always went into a stock pot with onions, carrots, and celery to make a rich soup.

In Argentina we have a strict rule: a dish cannot be reheated and served in the same fashion as it was originally on the next day. You must alter it somehow – so . . . you have to get creative. Using rich spices is not an option because Argentinos do not like spicy food. They do not even have pepper on the table – either at home or in restaurants.

When I lived in New York I used to make what I called “refrigerator soup” by taking all of the scraps and odds and ends from the refrigerator and boiling them up with bacon and tomatoes. It was always good and always different. When we were first married, I made refrigerator soup for my wife and she enjoyed it immensely. Next week she asked me to make it again. Sorry – it’s always something new.