I have done REALLY well this week as far as food waste goes with my list being only: a stray orange that somehow turned before ravenous baby could devour it and three spare ribs that we just didn’t get to. Actually they were hiding in the back of the fridge so they simply weren’t noticed until it was too late. Blue fuzz and meat are not a great combo.

I will have to keep my eye on some curly kale that I have cooked but not chopped and made into a filling for pasta yet. That is my job tonight as I want to bring the dish to my mom this weekend.

Tonight’s dinner is going to be calzone made out of leftover pasta sauce, chopped mushrooms a bit of mozzarella, likely some of that kale and a hunk of the artisan dough that is now constantly proofing in the fridge. I will make a few extra of these and be able to bring them as car snacks too.

Other car snacks will be a new type of muffin that I am dying to try. It is…


You REALLY (as do I) need to go to sheeatsbears restaurant “Edgar” and try out her recipes properly. This recipe though might tide us all over though.

Honey, pear and hazelnut muffins

Wet Mix (this fits in a 500ml container, if you want to do it the night before and store it in the fridge…)

1/4 cup canola oil
1/4 cup sweet apple cider
1/2 cup goat’s milk yoghurt
1/2 cup apple sauce (I make my own and I like it chunky so that you have nice apple chunks in the muffins)
1 egg
1/4 cup honey

Dry Mix
1 cup oats
1 cup flour
1/2 tsp baking powder
1 tsp baking soda
1 tsp spices – I used a tiny bit of cinnamon
1/2 cup hazelnuts
1 chunk palm sugar
1 pear, chopped

Preheat your oven to 350. Mix the wet ingredients into the dry ingredients, do not overmix. This made 10 small muffins.

Bake for about 20 minutes. Press down on the muffin, it should not spring back.