You choose, we deliver
If you are interested in this story, you might be interested in others from The Journal Gazette. Go to and pick the subjects you care most about. We'll deliver your customized daily news report at 3 a.m. Fort Wayne time, right to your email.


  • Parents delaying kindergarten
    No longer is young Audrey Fraser content to play in her backyard with her 2-year-old sister and her mother. That might have been the case last summer, but not anymore.
  • Voices from the Civil War
    Civil War Gen. William Tecumseh Sherman once said, “War is hell.” Spencerville author and historical researcher Margaret Hobson says that was perhaps never more true than during that ...
  • DIY kits making it easier to be crafty
    Oh, Pinterest, you well-organized and time-stealing friend. Unlike our other social media loves, you make us feel productive. You say, “This is what your life can look like! Just go out there and Do It Yourself.

Uses for leftovers

Cooks often throw out foods that can be put to good use with a little thought. Here are some tips to help you save those bits and pieces.

•The oil used when deep-frying can be recycled at least once or twice more. It will smell “off” when ready to be tossed. Let it cool completely, then strain through cheesecloth or a coffee filter before transferring to an empty bottle or jar.

•Save the rinds of Parmigiano-Reggiano cheese in your freezer, and toss them into soups or even homemade stock for a tangy boost in flavor

•Pour leftover cream by the tablespoon into ice-cube trays and freeze. Transfer the cubes into a resealable plastic bag and drop them into sauces or soups as needed.

•Store butter in the freezer to stop it from absorbing odors and turning rancid. Keep a stick or two on hand in the refrigerator, depending on your household needs.

•Extend the life on a bunch of parsley by snipping an inch off the stems and standing it in a jar filled with water. Cover with a plastic produce bag and refrigerate.

•Chop a leftover roast into bite-sized pieces and freeze in a single layer on a baking sheet before transferring to a freezer bag for storage. The small pieces thaw quickly, so add them by the handful to soups, casseroles and hash.

•Roll up cleaned leafy greens in paper towels and place them in a large resealable plastic bag. Blow air into the bag before sealing – carbon dioxide slows down the deterioration of the greens.

– Food Network