27 February 2012


I give you a lot of recipes. And I like it that way. 

I especially like it when you call or text or otherwise communicate with me that you are in the process of making or have just made something that you found here. Your enthusiasm feeds my enthusiasm. 

Next week, I will probably give you a new recipe but today I am going to set out a small list of kitchen tips.  


To get the most juice out of fresh lemons... bring them to room temperature and roll them under your palm against the kitchen counter before squeezing.

If you accidentally over-salt a dish while it is still cooking, drop in a peeled potato. It absorbs the excess salt for an instant "fix". (You will need to remove the potato at some point, don't forget. And you do not need to use an entire potato, a few thick slices will work.)

To keep raw potatoes from budding, place an apple in the bag with the potatoes. 

And on the subject of apples, do not store apples and carrots together in the crisper. The combination makes them both spoil more quickly then they would living in isolation.

If you have leftover wine (hey! it could happen...) freeze it in an ice cube tray for future use in sauces, stews or casseroles.

Photo from wolves and bucks.

1 comment:

  1. Love the tip about wine. Great idea!!
    Another great use of apples is sticking a slice in a bag/container of brown sugar to unharden it. In just a couple hrs, voila! No more hard sugar. Just be careful not to leave it in too long or else it turns the sugar white.