I'm trying to use up as many of the perishables as I can before I head from Riverside to Toronto for the summer. Dovetails nicely with my need to carry food with me on plane trips; most of the food available in airports either makes me sick or tastes like wet paste with cheese on top.
I made gluten-free cheese straws based on this recipe from The Art of Gluten-Free Baking. Really easy recipe. The hardest part is the tedium of rolling out each straw by hand. There's gotta be some kind of extruder or something that could do that job. I used the cheese I had on hand -- ends of farmer's cheese, "melting" cheese and jack -- and I added to the recipe 1/2 tsp clove powder, 1/2 tsp curry powder (you could use turmeric; it's just for colour) and 1 tsp dried, flaked chilis;
So that's used up all the cheese, some of the milk, some of the butter, and some of the eggs. Yesterday I made a gluten-free version of Stone Soup's self-saucing ginger puddings. That used up most of the ginger, some of the milk, some of the eggs, some of the butter. Those aren't travelling with me; too messy. Besides, who could wait? I took some for the staff in the Creative Writing Department, and the rest I had for dessert.