I portion control and serve meals directly onto plates, no serving dishes on the table (except when we have visitors). We have lots of casseroles and stews and I never cook less than a pound of meat at a time, and I know that will provide six portions of a size that will be eaten.
That way left-overs are almost unknown in our household. I only have a small under worktop fridge, which is frequently half empty. I do have a big chest freezer as I grow a lot of our fruit and vegetables
Fruit flies - help needed please.
Army horses loose on London streets
Have any of you got all electric cars? Pros and cons please.