Recently I baked a new recipe unearthed in a magazine, mainly because I had all four of the ingredients on hand and no ideas. It was called something like Bruchetta Chicken Bake, and consisted of tomatoes, chicken, cheese, and a pack of stuffing mix (don't ask me where this last one materialised from. It just appeared in our pantry one night). It smelled very good, I thought, for being such an Instant Meal.
Michael: What's in this casserole?
Me (defensively): What's wrong with it? Doesn't it taste good?
Michael: Oh, yes, it's delicious. I was just wondering whether you had saved some ground-up eggshells and added those.
Ha, ha. Apparently I have established quite a reputation for culinary efficiency. This is because I never throw out bread crusts, but instead freeze them in the optimistic hope that they will turn out to be useful one day, perhaps ground up as crumbs and baked with butter on top of a casserole. Bread crusts and black bananas can always reincarnate fairly well.
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I went for several months putting bread crusts in the freezer. After the bag got bigger and bigger, I finally gave up - I never used them. But it made me feel thrifty and economical at the time. --DJ
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