<p>With only two in the house, everything is much more predictable. I’m relearning all my grocery and cooking habits. It’s easier to plan.</p>
<p>If you are spending extra money to buy ingredients for recipes to use up the cheaper, larger milk you may not really be saving any money.</p>
<p>Do you bake bread? If so, brush a half-cup on the top of each loaf before the oven-bake. Milk gives bread a shiny, but harder, crust. (Sidenote: egg-brushing the bread makes a golden glow and softer top).</p>
<p>I wonder if this works on other baked goods - pie crusts or cookies?</p>
<p>Adopt a cat. :)</p>
<p>paying 3–brushing milk on the top of pie crust does work. My mother always brushed milk on her pie tops.</p>
<p>A friend of mine grows amazing vegetables in her garden. She would dilute the milk and feed them to the vegetables, in addition to other organic compost.</p>
<p>FYI, you don’t need to be a slave to the “expiration date” - for milk or any other food. If it smells fine and looks fine (for milk, meaning not curdled) it IS fine, no matter what the so-called “expiration date” says.</p>
<p>I wonder how many millions and millions of dollars worth of perfectly good food gets thrown away each year because of those dates…</p>
<p>For a tasty but low brow dessert you can bake a pie crust (I use Pillsbury when I’m in a hurry). Then mix up two of the Jello chocolate pudding mix (the one you cook). That will use four cups of milk. Chill and put in the pie crust. Put some whip cream on top. Not for most company but your gang will think you’re awesome.</p>
<p>Get a CAT.</p>
<p>so the remaining teen in the house gets his daily calcium fix, I squirt a bit of chocolate syrup (low fat kind) in the glass. Not many extra calories to ensure he’s getting his RDA.</p>