Today we’re closing out the series with my absolute favorite kitchen tactic: getting scrappy.

While it isn't strictly zero-waste cooking, it shares the same core philosophy. Think of your freezer as a pause button. Food in the freezer is like mosquitoes trapped in amber—we are preserving something today so we can extract it in the future to build an island of extinct dinosaurs.

Wait. No. That’s Jurassic Park.

We are preserving food that would otherwise go to waste so we can add instant flavor, delight, and whimsy to future meals! Here is how to embrace your scrappy side and turn kitchen leftovers into flavor gold.

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Grab your apron, it is time to talk about “cooking math.”

Now, before your eyes glaze over, this isn’t real math.  It’s a time-saving strategy based on a simple truth; it only takes like 10% more time or effort to make 100% more food.

(Okay, I made those numbers for illustration purposes, which proves this is not real math. You can’t make up the numbers in real math! But the reasoning is sound, the logic holds).

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You know how squirrels in the fall are constantly picking up treasures and burying them in special little hiding spots around the yard? They are stocking up for the cold winter ahead. Saving the abundance of now for later.

I am exactly like that with my freezer.  I am constantly finding little culinary treasures and tucking them away.

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