Margaret Lee

She used to like to save takeout sauces from every restaurant.

So she would have ketchup from one restaurant, barbecue sauce from another restaurant, maybe some kind of soy sauce or duck sauce from a Chinese restaurant.

And then she would use it to make a sauce for barbecued chicken.

Almost always barbecued chicken.

And honestly, it was usually really good.

It was...

You have these great intentions to cook and eat the things that you're spending your money on, and especially as food costs go up, that's so frustrating.

And to use it and make sure that you eat it feels very satisfying.

Food waste, in some ways, is this trendy new idea.

But for many thousands of years, that was just cooking.

They are dinner.

OK, well, the bone will add flavor to a broth or a stew and all these vegetables will work.

So, you know, maybe the potatoes go in first and then the fresh leafy greens go in last.

And then these vegetables are left over from another meal.

So they're already cooked.

So I'll pop them in sometime in the middle.

For example, my house eats a lot of bread.

My children love bread.

I bake bread.

We always have bread ends around.