Green and Tidy: International Professional Organizer

Liberating busy women from the shackles of chaos and disorganisation

It’s competition time!

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If you’re not yet part of the Green and Tidy community, sign up here (and get a free decluttering masterclass as a bonus).

brussels-sprouts

Most of those of us in the Western world go on an over-indulging binge from the end of November until the end of January.

From Thanksgiving, through Christmas parties, to Christmas Day, Crimbo Limbo, New Year’s Eve and the traditional New Year’s Day “let’s go for a pub roast, I haven’t got the energy to cook”, we stuff our faces with high fat, high sugar, high salt treats.

When it comes to the big days themselves, often we’re catering for more people than we’re used to. Plus the last thing we want is to run out of roasties before everyone’s eaten (more than!) their fill.

So we over-cater and overstock.

Throughout December, supermarket trollies are piled high with foods we limit, or don’t eat at all for the rest of the year.

Then the family and friends depart and, if you abhor waste as I do, you regard the kitchen in horror.

What are you going to do with all those leftover cooked sprouts, roasties, brandy sauce, gravy…?

This year, I was proud of how I used up my leftovers.

And a participant in my 21 Day Declutter emailed me today to tell me how she used up hers.

It gave me an idea…

Time for a competition!

It’s easy to play. Just post your best recipe for using up Christmas leftovers in a comment below.

The recipe that gets the most “Vote up”s by the end of January, wins a free place on the 21 Day Declutter.

Next year, I’ll promote this post again from mid December to early January, so that the recipes can be used.

Join in now. Share your leftover recipes and/or “Vote up” the ones you like (by clicking the ^ symbol below the recipe).

If you’re not yet part of the Green and Tidy community, sign up here (and get a free decluttering masterclass as a bonus).