There are probably a million and three different things for which to blame my food-hoarding tendencies, but I swear it’s because I lived though the/a depression in my past life. None of my parents really have this trait any further than making use of leftover spaghetti sauce in lasagne or on pizza. Moi, on the other hand: I save EVERYTHING for EVERYTHING…but mostly for soup stock because soup is rad and completely from scratch soup is even more rad.
Seriously, in this pot is about a week worth of veg ends (tomatoes, asparagus, broccoli, onions (leave the skins on as it make the stock a pretty colour), beets, lemon balm & rosemary stems, etc), pork rib bones, bay leaves, cloves, salt & pepper. And water, of course. I just bring it to a boil, reduce it to a simmer and then strain and reduce again until I have a rich, delicious stock that I use in everything from soups to jambalaya.
And it basically costs nothing.
And reduces waste.
And is delicious.
Go make some.