Yes!
Soured milk is a perfect start to my pancake-for-one recipe.
We’re thinking about food ‘waste’ all wrong
https://www.washingtonpost.com/opinions/2023/03/13/food-waste-problem/
@femme_mal
And why did it take me so long to discover so stock. Just boil up those scraps and keep for the next soup day.
@fatamorgana Don't boil the scraps, just blanch in boiling water for a minute and flash cool in ice water. If you're not going to use them promptly, freeze in a small amount of broth to cover to prevent freezer burn. This will preserve the color and leave more options for future use.
Green rice is among my favorites for leftover greens -- multiple cultures have recipes like this, some spicy, some not. Frozen leftover greens work great here. https://soupaddict.com/spicy-green-rice/
@fatamorgana Agreed. I'm trying to do more to pre-process food so there's less waste -- like washing/blanching/freezing or pickling greens not used inside 24-48 hours -- but doing more with food at the end of its lifespan. Wilted vegetables make great soup and sauces.
Sour milk cookies are a favorite here, as are breads and cakes. Yum!