This afternoon, I watched episode #122 of "The Kitchen" from the Food
Network (DVR'd on DishTV), aired 09 July 2016. One thing about citrus
zest came to my mind, and I learned something new about butter wrappers

Rarely do I use citrus zest of any sort, and I'm curious. Before
slicing the citrus fruits, perhaps it'd be a good idea to first zest the
critter <G> and save the zest for later use if it's not immediately
needed. Then it occurred to me the zest might be freezable?? Does
anyone freeze the zest? This is something I've never seen referenced
before.

And here's something interesting and maybe handy to know. The guest
chef today mentioned she saved her butter stick wrappers to repurpose
for an interesting use. When a baking container needs to get buttered
or greased, she uses the saved butter wrappers -- there's always a bit
of leftover butter remaining on them! -- to swipe along the sides and
bottom of the baking dish! I wish I'd known this trick a long time ago.

Sky

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Kitchen Rule #1 - Use the timer!
Kitchen Rule #2 - Cook's choice!
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