Hannah and I have been devouring the pickle spears that we made last week. And since we’re mostly milk free, I’m thrilled to be getting some good bacteria for us (through the whey) that most people can get from yogurt.
Honestly, as healthy and frugal as I try to be, I still way too often find produce rather… wilted… at the bottom of my fridge at the end of the week. Preparing my veggies this way keeps that from happening, which is great for our health and dollars.
And this ties right into what Kimi is talking about at The Nourishing Gourmet, not wasting food. Hop on over there for more frugal fare at Pennywise Platter Thursday
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