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Food Waste Friday | Dear me.

Every week, I post a picture of the food that has gone bad over the last seven days. I started doing this in March of 2008 to help motivate myself to use up my food instead of wasting it and it’s been very effective. Since it helped me so much, I invited other bloggers to join me in posting their food waste photos, and Food Waste Friday was born.

Well, any of you that have been feeling too shy to post your food waste should feel better after this week!

I wasted:

  • a slice of pizza. This was a victim of the shoved-to-the-back-of-the-fridge syndrome, which means I forgot about it until it was too late.
  • some grape tomatoes. I’ll pick through these to see if there are any salvageable ones, but most of them are bad, I know.
  • a not-pictured regular tomato. The rest that I bought that day were fine but this particular one started to mold.
  • some grilled pizza dough (well, it’s the ungrilled dough, obviously!). I only grilled 3 of the 4 pizzas this recipe makes, and I refrigerated the dough because I was going to use it to make another pizza at some point (oh, good intentions!). Problem is, it’s been almost a week now, and the dough is so fermented, I’m not too interested in using it.


How did you do this week? If you blogged about your food waste, link us up by entering your info into the widget below. You’ll save money, reduce your trash output, and get a little publicity for your blog! And if you don’t blog, you can still share about your food waste by leaving a comment.

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Margaret Schmidt

Friday 4th of May 2012

What a wonderful idea. I just found your site, as I am preparing for my husband's retirement in about a year. I'm going to try this too, and also work this into the other areas of my life. Do I need a new t-shirt or can I revamp this one? Can I stop wasting money?

Thanks for your inspiration! Down with consumerism...

Steve in W MA

Friday 5th of November 2010

Over-fermented dough that's been refrigerated makes really good pizza or flatbreads. Actually, I make a 2# batch of dough every couple of weeks and leave it in the fridge in a plastic container for whenever I want a quick flatbread or pizza. It starts tasting like sourdough towards the end & is actually quite yummy. If you let it go three weeks, that's too long, but 2 weeks is ok. It will begin to tear easily though at this age so how I deal with it for pizzas or flatlbread is that I coat the piece I will be using in flour or masa harina, roll it out to the desired shape,, then recoat it with flour so it won't stick to itself and fold it in fourths to transfer it to the griddle/pan. Once it's on the pan, I unfold it to full size again.


Wednesday 12th of May 2010

i love this portion of your blog. everytime i throw away food now, i think of you. it is really disgusting the food i throw away because i just didn't use it =(


Monday 10th of May 2010

Is that pizza made from the grilled pizza recipe you posted or another one? The crust looks great.


Monday 10th of May 2010

lol! Nope, that's Pizza Hut pizza from my birthday. :)


Saturday 8th of May 2010

I didn't do so well this week. I forgot about the potatoes and they got seriously scary and mushy. I also tossed a bag of pretzels rods-WalMart brand they were entirely too salty and made the digusting and I couldn't eat them.

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