This might just be the simplest, most ridiculously easy change yet — so get ready to roll your eyes, flick your wrist and say “Oh puh-lease, come on!”
Well, here goes nothing: As of today, whenever I use a fork or spoon to stir something, I’m going to use that same piece of cutlery to eat whatever I just stirred. So, if I’ve got a pot of rice that I’ve just fluffed up with a fork, that same fork will used to eat it five minutes later. If I’ve just made a bunch of tabbouleh and mixed it around with a spoon, that same spoon will be used… well, you get the idea.
Knives won’t come into play, really, because as my mother has always warned me, “Stir with a knife, stir up strife!” And who wants strife?
(Although, if I’m slicing or dicing in the preparation stage I’ll of course use that knife to eat, too… unless it was a chef’s knife, or a cleaver, or one of those serrated bread knives, in which case that might be a little awkward)
Some of you may wonder why I wasn’t doing this anyway, and to be honest I often would. But there are times when the utensil gets a little gunked up, then sits on the counter for 20 minutes, and when I’ve got a nice fresh plate I sometimes want nice fresh cutlery to go with it.
But not anymore — I hereby promise, no matter how gunky, I’ll take one for the team, tough it out and reuse that fork, damnit!