You know that guilty feeling you get when you uncover an ingredient that’s on its last legs?
Well a few weeks ago I had a case of it. Big time.
The ingredient in question was a bunch of bok choy (why is it always a vegetable?).
For almost a week, every time I’d see it lurking in the crisper drawer, I’d think ‘Man, I really need to use that bok choy’.
And promptly forget about it.
Then one day I noticed the outer leaves were starting to turn yellow. Which made me feel guilty enough to take my sorry-looking bok choy out of the fridge.
With dinner already organized, I couldn’t think of a way to use the bok choy then. So I decided to ‘prep it’ so my future self would be able to find it a home before the yellow took over…
It only took a few minutes to wash, discard the incriminating yellowish leaves and finely chop the rest. But the best part? I instantly felt better.
Then I popped my prepped bok choy in the most visible place in the fridge. Done.
And you know what?