Gluten free folks often cook most everything "from scratch" -- it's often the only option! That means lots of leftovers, and odds and ends such as fresh garlic and ginger, specialty mustards, olives from the olive bar at the local upscale deli, or the one jar of pickles that was actually labelled gluten free.
How do we ensure that the Bosch pears, the tangerines, or the bit of expensive bleu cheese doesn't get buried in the fray?
A few suggestions: date-label the leftovers! If you don't have tiny labels handy, cut up envelopes in the recycle and keep tape handy. That leftover salmon that was crunched in back of the cheddar cheese may look yummy, but the label will tell you whether you should imbibe or not!
Use the "cool" drawer in your refrig -- not only for meats and cheeses, but also for lefties!
Keep a list handy on an erasable board: do the leeks or the carrots need to be used -- quickly? Also, what do you need from the store?
Any other suggestions, we'd love to hear them!