Getting your Trinity Audio player ready...

I’d give myself a gold star for rarely having to toss food. I’m diligent about rotating stock, not overbuying and freezing. But, I learned plenty from a book about reducing food waste. 

I’m happy to share tips from “No Scrap Left Behind: My Life Without Food Waste,” but I suggest you get your own copy of Teralyn Pilgrim’s book. Relax. She’s quite funny while sharing great and yummy ideas, her flops and grim stats on what waste actually costs. Cheer up and read on: 

Shelf shopping is a thing, she writes. Actually, this is my preferred method. I rarely find a recipe then shop for the ingredients. I go to the pantry and choose a focal point and work around what I have. Works for me. 

Have a pantry swap party. Ask friends to bring a load of food from their own shelves they no longer want and put it all on a table. The author suggests making it a game so people can take turns. Guests could be shy about nabbing what they really want, so a quiz or something could allow for “prize” rotation. I love this idea.

Chapters cover several topics. In this column, it’s time for a holiday. 

Thanksgiving is around the corner and she’s got tips on a less scrappy celebration. Around here we aren’t afraid of a turkey carcass. The author doesn’t live around here, because gumbo is not on her list. I believe it’s the number one way we appreciate turkey bones after the holidays. But these ideas can help begin traditions 

* Mashed potatoes and gravy freeze well. Use some for gnocchi, potato patties, smearing over casseroles, and mixing with cheddar and French-fried onions as a shell for casseroles.

* Turkey potpie.

* Turkey sandwiches are a tradition. Experiment with Dijon mustard, cranberry sauce, avocados, bacon, provolone and Swiss cheese. Try different breads and grill the sandwich.

* Potato peels are delicious toasted. Just drizzle with oil, sprinkle with salt, lay flat on a cookie sheet and bake at 400 degrees for 10-15 minutes. You can also deep-fry them in oil or bacon grease.

* Turkey salad with grapes, dried cranberries and pecans.

* Shred the turkey to sprinkle over chips with barbecue sauce and cheddar and bake in the oven. Add to barbecue pizza or burritos.

* Turkey can go in soups and chili. 

Darragh Doiron is a Port Arthur area foodie typically upcycling every bite. Connect at darraghcastillo@icloud.com