— Jay Lawson

Okay. Um, you know, the quick answer here is to stretch it out with something neutral. And, um, of course, it's gonna depend upon what you've made, um, that's a little salty or spicy. But, uh, you know, if you can add a neutral starchy item, you know, such as potatoes in some form or rice, uh, in some form, then you can, you know, stretch, you know, kind of neutralize, uh, the concentration by bulking up this product. Um, I mean, that's really, um, you know, the way to approach this, uh, another, uh, uh, avenue here is to save what you have. Um, you know, you're gonna put it in a container, hold it in the freezer or, or, or the fridge, if that's appropriate. Label it so you know, uh, what it's all about. And the next time you come around to make this preparation, use this, um, highly salted or spicy, uh, concoction as some of the seasoning itself, right? And so it is just another way, I guess, uh, uh, maybe timing wise, right? To stretch out, uh, this product, you know, with some, uh, additional neutral base products, again, whether it's potatoes or grains or, uh, pasta or, or something else. Okay? Um, but, um, you know, I would say for sure if you can try to save the product, that's number one. You know, I'm a, I'm a big fan of reducing, uh, food waste where possible, and especially if you have all this great spices and, and other goodness in there, uh, it'd be nice to try to utilize it in some fashion.