we've all done it at some point in the kitchen. we know it's bad but it's also perfectly natural. and no, i'm not talking about s-e-x (get your head out of the gutter). i'm talking about the natural life cycle of food - it rots, often before we can use it all, and we have to throw it away. that pint of cream that we only used two tablespoons of for tuesday's pasta sauce that's now chunk-tified. the can of artichoke hearts that we threw into a salad that's now covered in a fuzzy green mold. as someone who likes to consider herself "green," i've tried hard to plan my weekly menues to avoid the guilt of throwing away half of my fridge's contents every other week. and so i introduce a new feature on the petite pig: "a week's worth of uses." every few weeks i'll feature an ingredient and a week's worth of non-monontonous uses around it to ensure that you have just a little bit less to chuck in the trash every week. it'll make your moral consience, your wallet and mother earth all feel just a bit better.
look for "a week's worth of uses: buttermilk" as the kick-off ingredient.