Confession: we've been hoarding this tiny jar of artisan honey for about two years. We look at it. We think about it. We consider just using it in our morning yogurt, but then we just keep waiting for the "right" recipe to come along. Sound familiar?
The problem is that it's not just the honey. There's the homemade Meyer lemon jam that a friend gave us. And the special curry blend we found a few months ago while traveling. Also, the French sea salt that we use a spare half teaspoon at a time to make it last longer.
Either because they were rare or expensive or just hold special memories, these feel like extra-special ingredients to us. We feel like they need to be used in an extra-special way, something more exalted and special than just an everyday recipe.
We're starting to feel like we maybe need to get over this idea. We need to just use these ingredients up, enjoy them while we have them, and make room for the next culinary treat that comes our way. After all, some of these special ingredients won't last forever!
Is there anything you've been hoarding? What do you think about using them up?
(Image: Emma Christensen for the Kitchn)