A few of you or maybe a lot of you, have posed the question...how do we survive on so little food? That strikes me as sort of funny because after every meal we both say we are stuffed. It's a good stuffed though, not the kind where you ate too many rich foods. Anyway rule #1 in running any successful kitchen is that there is no waste. If you are throwing food out then you may as well be throwing dollar bills into the trash too. I really do hate to waste anything but especially food. Think about all the time, planning and energy that actually got that food into your house and then to trash it? Nope. Your trashcan should not be full of food! I urge you to take a few minutes and do a good clean out at the end of each week and see what can be saved. Every successful restaurant does this and so should you.
I gather up everything that is fresh, even if it's a little past prime time, the spinach, carrots, celery, onions, asparagus, whatever is left, and put it all in a big bowl and wash it really well. Then it all goes into a pot of water with about 2 T of whatever seasoning I feel like using. I don't heavily salt it. It takes a little while to get used to soup that is not heavily salted. But once you do get used to it, wow it's so good.
About an hour later it's done and I puree it in the blender for bowls and cups of super nutritious soup. Now for every lunch I make for the next few weeks I can add a cup of soup that is packed with nutrients. And it cost pennies because there was nothing wasted. So take charge and be the boss of your kitchen, run it like the pro I know you are.
In other news...it's Friday.