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April 19, 2013

Don't Throw That Out.


Growing up that was a dirty word. 

When mom said we were having leftovers that only meant one thing to me: I was going to have to eat the food I didn't want to eat yesterday or the day before.

But as the years added up, from a young single guy at 22 to a parent at 32 and now a divorced dad at 45, maximizing my food purchases became an essential survival skill.

Toss in over 15 years of catering and you've got the basis for some serious food "repurposing" (as I like to call it).

I try to do my best throughout the year to make the most out of my food but it is this time of year - when spring turns into summer and the grilling gets going - that I truly adopt my the practice of food repurposing.

Or more precisely, maximizing my leftovers.

This is the time when Sunday's grilled vegetables become Tuesday's veggie quesadillas and Thursday's stir fry. Yeah call me the Frugal Gourmet or some shit.



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