"Growing up, Sunday roast at my house meant Tuesday's shepherd's pie, Thursday's sandwiches, and if we were lucky, Friday's bubble and squeak. Meanwhile, at university, I watched my wealthy roommate throw away half a chicken because "it's been in the fridge for two days." That moment crystallized something I'd always sensed but never quite articulated: Working-class families have developed an entire science around leftovers that the wealthy simply don't understand."
"You know that massive Sunday roast? In working-class homes, that's not one meal. It's an investment in the week ahead. Monday brings cold meat sandwiches for lunch. Tuesday sees the bones transformed into soup or stock. Wednesday might feature a stir-fry with shredded meat and whatever vegetables are hanging around. By Thursday, you're looking at shepherd's pie or a hearty casserole. And Friday? That's when the last bits become part of a mixed grill or get folded into eggs for breakfast."
Working-class households routinely transform a single large meal into multiple distinct dishes across a week, such as cold sandwiches, bone-based soups or stocks, stir-fries, shepherd's pie, casseroles, mixed grills, and egg dishes. These practices involve planning portion sizes to ensure protein and ingredients last several days and repurposing scraps creatively to avoid waste. The approach reflects respect for resources, practical culinary skill, and family-centered meal routines that build bonds. What appears as penny-pinching is an intentional system of resource management that yields flavorful, nutritious meals while minimizing food waste.
Read at Silicon Canals
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