Today, we’re “cooking” for the chickens. You may refer to it as cleaning out the fridge.
Jack is guarding the smelly artisan cheese we’re putting on top of this delicately flavored dish, inspired by all the potential garbage languishing in the back of the fridge. We’re finishing it with some shredded basil (because you can rarely disappoint with a little basil), and a crumbled old doughnut from Silicon Valley. Then ready to serve.
If you have hens, I hope you’re sharing the bounty of expired fridge foods too. The ladies will love it (so will the landfills) and gift you garden compost in return. Win-win!