Given the background description of some cooking related query, summarize the question into a title

Ex Input:
I like to bake, fry, cook and make salads out of dark green parts of the kale. But when I get to the middle of the kale, I don't like those whiteish bright parts, just not tasty much imo.I was thinking about blending it in a smoothie but I don't have a blender yet.Any ideas how to prepare those?

Ex Output:
What can I do with the white parts of kale?

Ex Input:
I am often making a basic leavened bread for some basic recipes, like naan, burek, focaccia, pizza, etc. However, I find that dry active yeast is prohibitively expensive, considering it is a self-replicating living organism. Is there a way to effectively create and store yeast for a reasonable period of time (~3 months) from a mother spore?

Ex Output:
How can I cultivate and store yeast?

Ex Input:
I recently made crepes with a crepe maker like this one. The first half of the recipe worked perfectly. Then, every time I dipped the base into the batter, when I removed it, the half cooked crepe would slide off into the pan of wet batter. Any suggestions?

Ex Output:
Crepes sliding off crepe maker base