I stole this quote from a friend's blog:
"My goal tonight was to use them up before they rotted."
I feel like this is the goal with way too much of my cooking with fresh vegetables! My healthy cooking challenge.
I am inspired by this:
to make something like this:
But I get busy or forgetful and soon the vegetables in the fridge are looking at me like this:
I am working on a better game plan right now and I have learned to accept my limitations, for the sake of food and budget waste. Living in a climate with a short growing season, the vegetables will soon be pretty pricy, like 99cents per green pepper. That always seems like a lot to me.
How much are green peppers in other states?
Do you have one? Do you use it? Is it good for making low salt, low sugar food? Or are those a part of the process?
I have no clue- I just know that dried food is delicious for snacks but can be so expensive, like Just Corn and Just Raspberries. Those are freeze dried, so I cant afford that machine but I may be able to swing a dehydrator.
I am working on the gym. Anyone out there who would like to motivate me or tag along with me, please pipe up!