That’s correct - too dormant and not-at-all lively. Discard is used all the time to spike yeasted recipes (which rely on yeast for leavening) with a flavor enhancer. I’m not a huge fan of quickly yeasted breads, as I find them lacking in the flavor a long ferment gives. The listless sourdough discard in the back of your fridge can make up a lot in that regard.
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Not true! Mine is very lively. It’ll take your eyebrows right off if you stand too close.
But that’s ‘cause it’s basically live starter, and I’m only discarding it (pre-feed) to make room in the jar.
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Well, I would argue if it’s live starter, it’s not discard! 
Then I’m not sure I know how other people are defining discard. I have a starter. Every so often I feed it, and before I do, I repurpose as much of it as I can. Is that not discard? Do other people separate the discard out and just leave it to languish? AM I SOURDOUGH-ING WRONG???
Tonight I made chicken noodle soup with the broth and noodles both homemade. Simple.
Raspberry-almond buttermilk cake for dessert.
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Lol! Not wrong, but maybe different. Suffice to say, if getting ready to use sourdough as a leavener, I feed it 2x daily and create a ton of discard along with a healthy, bubbly starter. When not baking with live starter to be used as a leavener, I feed my starter weekly and accumulate smaller amounts of discard. In either case, the discard goes in to a separate container and is kept in the fridge. It holds up forever. I whittle down that old discard with the aforementioned bakes. I think we’re both achieving the same end result.
Fascinating. I don’t need much (arguably, I don’t need any), so I try to keep the volume down. And give away as much as I can.
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Since yesterday’s dinner decidedly did not fulfill Sssspicy Sssssunday’s demands, tonight’s punch in the tastebuds was a warming, spicy AF Thai red shrimp curry with orange peppers & the remaining baby bok choy over jasmine with TPSTO Sinatra 
And probz MOAR of that delectable pistachio ice cream later 
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A couple of dinners from the past two nights: chicken Marsala with mashed potatoes, and a salad. Home pickled beets. Last night a burrito with leftover chili, white cheddar, and heavy on the avocado.
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Applewood and rosemary smoked lamb kebabs (Big Green Egg). Scallion couscous. Avocado hummus. Tomato and onions in vinaigrette.
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I know I’ve said this before but I love your place settings. Not only does your dinner look good but I love how you have a whole flower in the background.
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Aw, thank you. That’s so nice and very much appreciated. The flower was a nice surprise as the HOA gardeners butcher the camellia plant out front at the wrong time of the year, hence no flowers. This one managed to bloom anyway and I peeped it when I went to get my mail.
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Cod alla Livornese, mashed potatoes. The cod was sadly less than fresh, so I mostly pushed it aside.
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Udon Noodles with Chicken and Vegetables - simple stir-fry of diced chicken breast (marinated with soy sauce, rice vinegar, ginger and Fresno chili), orange bell pepper, onions, carrots, celery, white mushrooms, soybean sprouts and more of that marinade as the sauce. Mixed with udon noodles and finished with toasted sesame oil and cilantro
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i have made good slop a few times 
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Slop is really under-rated!
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That looks killer.
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