Two-plate special: How to downsize your cooking when the kids leave home
It was the milk that first got my attention.
At the end of the week, there was still some left, a final cup or so sloshing around the bottom of the jug.
Then I started to notice more subtle signs: The lunch meat that stayed in the meat drawer. The bread that didn’t disappear faster than I could say “inhale.” The peanut butter — oh, the luxury of peanut butter that was right there in its jar when I needed it.
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