Foil Folding

18 10 2010

Today I threw a brick of dried-out, moldy cream cheese away. Again. That happens frequently in this kitchen. Every couple of months I toss another one, barely used, into the trashcan.

To do the math-if I’ve thrown away 6 bricks this year with only about 1/4 used, that’s 4.5 bricks wasted. That means in my 28 years as chief-cook-and-refrigerator-cleaner I’ve thrown away more than 20 packages. That’s TEN POUNDS!! Ten pounds of yummy, gooey cream cheese dried and moldy instead of piled on bagels and raisin bread.

So guess what I did tonight in a flash of inspiration after throwing the latest progressing science experiment in the garbage while toasting some fresh raisin bread? I opened the drawer of plastic containers, found one about the same size as 8 ounces of cream cheese, and plopped in a fresh new brick.

Why did it take me so long to figure out this quick, and potentially thrifty trick? Why have I been stuck in this pattern of trying to fold the foil wrapper up tighter each time, hoping it will keep the cheese fresh… while knowing it wouldn’t?

Isn’t Einstein’s definition of insanity “doing the same thing over and over expecting different results”?

28 years of Major Food Fail!

The frightening part, though, is asking myself what else I continue to do that doesn’t work, simply because that’s the way I’ve always done it. No thought involved, no trouble shooting, just default foil-folding.

This week I’ll be looking with fresh and searching eyes for habits that I continue to practice that don’t work. If you think of any (mine or yours) please leave a comment. I’m trading foil folding for airtight containers.








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