I’m pretty strict about it, a week is a fucking week and we need to maximize leftover prioritization to clear everything out within that timeframe. Especially if we’re using pricy ingredients.

My ex? Had a custom cake made for her birthday, from a pastry chef friend of hers, one who’d been on TV and worked in a nice restaurant in a major city. Not Michelin Star rated, but newly successful on some level. Anyway, she would take the entire remaining slice out and nibble on it… nightly. Then put it back after sitting and watching tv for half an hour or so. By the end of that week she’d finished it, and then promptly learned the importance of letting food sit at room temperature for too long, especially something not baked full of preservatives and using both dairy and egg products.

We didn’t make it to a second incident, but she confirmed that she’d cut a portion off and eat that instead of bringing the entire thing out nightly.