Years late to this once viral trend, but it was worth the belated try.

Novel spruce up for leftover mac.

Some food pantries don't let you choose what you're given and expiration dates can be much nearer than a small household can manage. I ended up with two cartons of soured milk last week, and a full compliment of guilt about the waste. So I used it to make fresh ricotta, and from that, lasagna.

Pork bone broth, bits of pork/cartilage picked off said bones, cabbage, a spoon of beef bouillon paste, frozen udon, a splash of chasu braise liquid, a swirl of chili oil made by rendering fat scraped off last week's pork skin and steeping it with chili flakes.
It's an umami bomb.
Use everything.

And bone broth for soup stock means bones soft enough to smash up and put in the garden as bone meal.

Use everything.

Buying pork belly for chasu means a tiny 8-piece pork skin snack for the cook.

Use everything.

This was a winner for me and a "once is enough" for kid (too healthy). I ate it for breakfast for a week until it was gone and was happy.

www.realsimple.com/blackberry-a...

Much too sweet for a house of two to pick at all weekend, but approved for group feeding.

www.foodandwine.com/croissant-br...