Ways with waste

November 19, 2007 at 8:06 pm Leave a comment

Friday 16th November

  • tea leaves
  • veg scraps
  • tape from package
  • beer bottles

Saturday 17th November

  • tea leaves
  • veg scraps
  • duck carcass
  • wine bottle

Sunday 18th November

  • crisp packet
  • coffee grounds

That’s interesting. I said on Self-Sufficientish that the single biggest contribution I could make towards reducing how much rubbish we put out would be to start making my own yoghurt. Actually, I should stop buying crisps! But yoghurt looks easy, so I’ll do it anyway.

Since the arrival of the composter, all compostable waste has been accordingly composted. I find this disproportionately exciting, novice that I am.

We usually put out up to half a binbag a week, mostly packaging and occasional food leftovers (eg bones and veg that have been used in stock) that can’t be composted. Packaging is to some extent unavoidable. I do try, e.g. I’ve started buying Copella apple juice which comes in recyclable bottles instead of stuff in tetra-paks. Bags for things like raisins, rice, pulses etc are less targetable, and sometimes have to be offset against other things: e.g. I reckon it’s greener to buy dried pulses instead of tins, but then tins are recyclable… I’ve never seen any of those storecupboardy things packaged any other way, at least outside Morocco, except for those raisins in cardboard boxes I remember from when I was really small!

And now for my new feature….

‘Leftovers Recipe of the Week’


(I have another new feature too, but you’ll have to wait for Friday for that.)

Now, I am including this, you understand, because I one day hope to turn my blog into a book on sustainable eating and cooking that will make me a millionnaire overnight and convert the rest of the world to home-made stock and whole milk.


Right, thanks to Lakshmi on INEGB for inspiring me with this.

Leftover Lamb Lucky Dip

You will need:

  • bits of lamb hacked off yesterday’s roast, enough for two people
  • 1 onion
  • 2 cloves garlic
  • 1 large carrot or several small ones
  • piece of ginger approx 2.5cm, grated
  • 400g can tomatoes
  • 1/2 tbsp tomato puree
  • juice and zest of a lime
  • creamed coconut, one serving, made up as per manufacturer’s instruction
  • 300ml stock (approx)
  • 1 tbsp garam masala, or other spice mix of your choice
  • 1/2 tsp chilli powder
  • Fresh herbs, e.g. mint, parsley, coriander, your choice!
  1. Fry the onion for about 5 mins, then add spices and garlic and fry for further 2 mins
  2. Add carrots and sweat for a few mins
  3. Add lamb, stock, tomatoes, creamed coconut, tomato puree, lime zest and ginger. Bring to the boil then reduce heat to a simmer and leave to reduce for about an hour, till it is a thick, gloopy consistency
  4. Stir in lime juice and fresh herbs, then serve

Entry filed under: compost, leftovers, recycling, rubbish, yoghurt.

Waste audit, continued Interesting article on raw milk from the Guardian

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Most recent ramblings

November 2007
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The Heritage Crafts Network

Rob Hopkins, Transition Handbook

“Environmentalists have often been guilty of presenting people with a mental image of the world’s least desirable holiday destination – some seedy bed and breakfast near Torquay, with nylon sheets, cold tea and soggy toast – and expecting them to get excited about the prospect of NOT going there. The logic and the psychology are all wrong.”

Barbara Kingsolver, Animal, Vegetable, Miracle

"Food is that rare moral arena in which the ethical choice is generally the one more likely to make you groan with pleasure."

Carlo Petrini

"A gastronome who is not also an environmentalist is an idiot. An environmentalist who is not also a gastronome is, well, sad."

Sharon Astyk

"I am, of course, firmly opposed to consumerism and corporatism in all its forms, and I believe that we are deeply confused about material needs and wants. Now let me explain how books and yarn are totally different than the material things that other people want ;-)…."

Raj Patel, at Slow Food Nation

"Biofuels, which is the preposterous policy that we should grow food not to eat it but to set it on fire."

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