It's time for me to make a minor confession. I have a really hard time throwing away foodstuffs.
There are several reasons why this is true, I suppose. Part of it may be the legacy of my talented and thrifty mom, who knew how to feed a family of six kids on a freelance graphic designer's (and later, a schoolteacher's) salary. Part of it may come from moral and aesthetic concerns -- a deep-rooted sense that it's wrong to throw away food, especially food derived from animals. In any case, the DON'T WASTE FOOD motto runs thick in my very veins. (You can probably imagine the feeling of sick horror that came over me last year when I discovered our chest freezer had quietly died and several hundred dollars worth of frozen meat, poultry and fish had subsequently gone bad. We shall not speak of this incident again.)
And so on to this evening. Time to roast a chicken. I was merrily pulling chicken guts out of the cavity and came across a big, beautiful, silky-looking chicken liver. Now I'm not a big fan of liver in general; I can eat it, but that doesn't mean I seek it out. Pâté, on the other hand... now that's good stuff. This liver seemed to me to be an excellent candidate for a pâté. I seasoned up the chicken, put it into the oven and went hunting for a good pâté recipe online. After finding one where I had almost all the ingredients on hand, I scaled it down to handle 2 oz. of chicken liver rather than half a pound, and proceeded to do my thang.
Several hours (and a helping of roast chicken, stir-fried choy sum, homemade applesauce and pineapple juice) later, there's a lovely rich cup of liver pâté sitting in the fridge. I just gave it a trial run on some Rykrisp. Oh MAN is it good.
Yes, I could have just thrown it away. But that would have been wrong. So, so very wrong. Mmmmm.
By the way, the leftover roast chicken will be made into at least one more meal. Can't waste it, right?