Today's installment of Excessively Thrifty Recipes
* When making fried eggs for 5-year-old who will only eat egg whites, separate the yolks into a small tupperware kept in the freezer.
* When making lasagna, thaw out the accumulated dozen-or-so yolks and add them (along with some dried basil) to the cottage cheese for the filling, thereby adding extra yummy richness.
* To make a nutritious breakfast from a mostly-emptied fridge, take leftover cottage cheese and egg yolk mixture that didn't fit into lasagna, and cook in a frying pan until it simmers, thereby making a thin cheese sauce. Place in a bowl, and let it cool somewhat. As it cools it will revert to a cottage-cheesy texture. Eat by dipping toast spears into it, like fondue.
Accompany with a ripe avocado from where someone didn't pick up their farmshare delivery at work. (Unclaimed bags are up for grabs after 8pm; this was two days later.)Crossposted from Dreamwidth (original here), with comments. Comment here or there; comments here will eventually be duplicated to there.