I always think that frying food is bad because the food is "fried" - it's greasy, it's not that good to your health and it possibly provides more fat content than you want. I am not aware of the fact that different cooking methods can also have different effects on the intake of a harmful substance called acrylamide.
According to Kitsap Sun, the article "Practical Prevention: Moderate Your Dietary Intake of Acrylamide" suggests that there are laboratory studies in animals have linked cancer to the amount of intake of acrylamide, although we humans normally have lower intake of this substance. However, if Food and Drug Administration (FDA) has initiated research on this subject, it means that we need to pay some attention to it.
So, what is Acrylamide? "It's a chemical that forms in some foods during cooking at high temperatures. The natural sugars and the amino acid asparagine found in some plant-foods combine naturally to produce acrylamide when subjected to high heat. Common food sources of the chemical include potatoes, grain products, and coffee."
This substance can cause nerve damage to people when intake amount at very high levels. World Health Organization (WHO) also has classified acrylamide "probably carcinogenic to humans".
Several methods are suggested from the article that can help to reduce the possible intake of acrylamide, "such as boiling, steaming, poaching, braising, blanching and microwaving". But acrylamide is normally "not associated with meat, diary products or seafood."
So, remember next time when you cook certain food that can create acrylamide, be sure to cook them properly, and at the same time, be sure to prepare and rest the food in a way to allow reduction in the formation of this chemical.
Reference:
http://www.kitsapsun.com/news/2008/nov/16/practical-prevention-moderate-your-dietary-of/
Sunday, November 16, 2008
Friday, November 14, 2008
Easy Vegetarian Bean Chili: A Play in Two Acts
When: Fall, 1986
Where: A small suburban kitchen in Long Island, New York.
Who:
PA: Kids! Dinner!
KRIS: Coming!
L: Coming!
E: *mmph*
PA: E, please get He-Man out of your mouth and come to dinner.
E: Okay.
The kids assume their regular seats at the table. Pa places the evening’s meal in front of them.
L: What is this?
PA: It’s spaghetti squash and Texas Chainsaw Chili. Try it. You’ll like it.
KRIS: Are there hot dogs in it?
PA: No.
KRIS: Macaroni and cheese?
PA: No.
KRIS: But it’s SPAGHETTI squash?
PA: Yes.
KRIS: Okay then. (Tries it.) AUUUUUGHHH! THIS ISN’T SPAGHETTI!
PA: It’s a vegetable, Kris. It’s not really … Okay. Let’s move on. Take a bite of the chili, everybody.
L: I don’t wanna. It looks like guts.
KRIS: Yeah. Bug guts.
E: I’m scared Daddy.
PA: TRY. IT.
Each kid spoons a microscopic smattering of chili into their reluctant mouths. Each reacts with the same level of consummate revulsion.
KRIS: I want hot dogs.
L: I want Mommy.
E: I want He-Man.
PA: Okay, look. Nobody leaves the table until your plate is CLEARED.
L: What if we have to go to the bathroom?
PA: EAT YOUR DINNER.
E takes a few hesitant bites, then wolfs the remaining vittles. A similar plate-clearing takes L over an hour.
L: Done! Bye.
Three hours pass. Kris remains at the table, food untouched.
PA: Kris, it’s time for bed.
KRIS: But … but …
PA: It won’t kill you, my child. I promise. Eat it.
KRIS: Nooooooo.
PA: Okay then. Bedtime.
KRIS: (makes sure Pa’s back is turned, then whispers to still-full bowl) Never again, chili. Henceforth, you are my one true foe. Your evil shalt not pass these lips for the rest of time.
PA: Huh?
KRIS: Nothing. G’night, Pa!
Cut to 22 years later. Kris is sitting with The Boyfriend on their couch, watching The Biggest Loser and hoping – nay, praying – that Vicky falls into a vat of 80-calorie Banana Fudge Sundae pudding, never to return. Both Kris and TB are eating Cook’s Illustrated’s Easy Vegetarian Bean Chili.
KRIS: You know, I used to hate this stuff.
TB: What, reality TV?
KRIS: Well, that too. But mostly chili.
TB: Really? It runs through my veins. Like chunky, delicious blood.
KRIS: Once, I sat at a table for an entire night because I wouldn’t touch it.
TB: You’re weird.
KRIS: Thanks.
They resume eating the chili, and Kris wonders how she could have ever been so thick. As if to punctuate her deep, dark thoughts, The Boyfriend lets out a long, low fart. They both smile happily, thankful that life can be so good.
-fini-
Easy Vegetarian Bean Chili
Serves 4 – 6
Adapted from Cook's Illustrated Best 30-Minute Recipe.
CI Note: A combination of beans is better in this (kidney, black, pinto, whatever). Also, don't sub in anything for the pureed diced tomatoes, as the consistency is vital.
1 (28-ounce) can diced tomatoes
2 (15-ounce) cans beans (see note), rinsed
2-3 teaspoons minced chipotle chiles in adobo sauce
2 teaspoons sugar
salt and ground black pepper
2 tablespoons vegetable oil
1 onion, minced
3 tablespoons chili powder
2 teaspoons ground cumin
3 garlic cloves, minced
1-1/2 cups frozen corn, thawed
2 tablespoons minced fresh cilantro
1) Pour tomatoes and the accompanying juices in a food processor. Pulse 4 or 5 times, until it's kinda chunky.
2) In a large saucepan, combine tomatoes, beans, chipotles, sugar, and 1/2 teaspoon salt. Stir and cover. Heat over high until it starts boiling. Drop heat to medium-low and simmer for the time being.
3) In a different large saucepan or Dutch oven, heat oil over medium heat. When very hot, add onion, chili powder, cumin, and 1/4 teaspoon salt. Stir. Saute until onions are soft and a little translucent, around 5 minutes, stirring occasionally. Add garlic. Stir. Saute until fragrant, 30 seconds to 1 minute.
4) Pour tomato mixture into onion pot. Scrape browned bits with the back of your spoon, if you have 'em. Drop heat to medium-low and cook about 15 minutes, until chili has a more chili-like consistency. Stir occasionally.
5) After 15 minutes, add corn and cilantro. Stir. Heat until corn is warmed through. Salt and pepper to taste. Serve.
Approximate Calories, Fat, and Price Per Serving
For five servings: 292 calories, 7.9 g fat, $1.08
Calculations
1 (28-ounce) can diced tomatoes: 163 calories, 0 g fat, $1.89
2 (15-ounce) cans beans (see note), rinsed: ~680 calories, ~6 g fat, $1.50
2-3 teaspoons minced chipotle chiles in adobo sauce: 6 calories, 0.1 g fat, $0.30
2 teaspoons sugar: 33 calories, 0 g fat, $0.02
salt and ground black pepper: negligible calories and fat, $0.01
2 tablespoons vegetable oil: 247 calories, 28 g fat, $0.18
1 onion, minced: 46 calories, 0.1 g fat, $0.30
3 tablespoons chili powder: 71 calories, 3.8 g fat, $0.12
2 teaspoons ground cumin: negligible calories and fat, $0.02
3 garlic cloves, minced: 13 calories, 0 g fat, $0.12
1-1/2 cups frozen corn, thawed: 199 calories, 1.6 g fat, $0.60
2 tablespoons minced fresh cilantro: negligible calories and fat, $0.33
TOTAL: 1458 calories, 39.6 g fat, $5.39
PER SERVING (TOTAL/5): 292 calories, 7.9 g fat, $1.08
Where: A small suburban kitchen in Long Island, New York.
Who:
- Kris, a precocious, bespectacled eight-year-old who is already four feet taller than every single one of her peers.
- L, a Barbie-loving, bespectacled seven-year-old who is already much, much better at sports than her sister Kris.
- E, a somewhat adorable five-year-old who is already becoming the terror of his sisters and the neighborhood bullfrogs alike.
- Pa, a bearded, loving 37-year-old who’s already running out of culinary options, having been left to feed his children while his wife is stuck at work.
PA: Kids! Dinner!
KRIS: Coming!
L: Coming!
E: *mmph*
PA: E, please get He-Man out of your mouth and come to dinner.
E: Okay.
The kids assume their regular seats at the table. Pa places the evening’s meal in front of them.
L: What is this?
PA: It’s spaghetti squash and Texas Chainsaw Chili. Try it. You’ll like it.
KRIS: Are there hot dogs in it?
PA: No.
KRIS: Macaroni and cheese?
PA: No.
KRIS: But it’s SPAGHETTI squash?
PA: Yes.
KRIS: Okay then. (Tries it.) AUUUUUGHHH! THIS ISN’T SPAGHETTI!
PA: It’s a vegetable, Kris. It’s not really … Okay. Let’s move on. Take a bite of the chili, everybody.
L: I don’t wanna. It looks like guts.
KRIS: Yeah. Bug guts.
E: I’m scared Daddy.
PA: TRY. IT.
Each kid spoons a microscopic smattering of chili into their reluctant mouths. Each reacts with the same level of consummate revulsion.
KRIS: I want hot dogs.
L: I want Mommy.
E: I want He-Man.
PA: Okay, look. Nobody leaves the table until your plate is CLEARED.
L: What if we have to go to the bathroom?
PA: EAT YOUR DINNER.
E takes a few hesitant bites, then wolfs the remaining vittles. A similar plate-clearing takes L over an hour.
L: Done! Bye.
Three hours pass. Kris remains at the table, food untouched.
PA: Kris, it’s time for bed.
KRIS: But … but …
PA: It won’t kill you, my child. I promise. Eat it.
KRIS: Nooooooo.
PA: Okay then. Bedtime.
KRIS: (makes sure Pa’s back is turned, then whispers to still-full bowl) Never again, chili. Henceforth, you are my one true foe. Your evil shalt not pass these lips for the rest of time.
PA: Huh?
KRIS: Nothing. G’night, Pa!
Cut to 22 years later. Kris is sitting with The Boyfriend on their couch, watching The Biggest Loser and hoping – nay, praying – that Vicky falls into a vat of 80-calorie Banana Fudge Sundae pudding, never to return. Both Kris and TB are eating Cook’s Illustrated’s Easy Vegetarian Bean Chili.
KRIS: You know, I used to hate this stuff.
TB: What, reality TV?
KRIS: Well, that too. But mostly chili.
TB: Really? It runs through my veins. Like chunky, delicious blood.
KRIS: Once, I sat at a table for an entire night because I wouldn’t touch it.
TB: You’re weird.
KRIS: Thanks.
They resume eating the chili, and Kris wonders how she could have ever been so thick. As if to punctuate her deep, dark thoughts, The Boyfriend lets out a long, low fart. They both smile happily, thankful that life can be so good.
-fini-
Easy Vegetarian Bean Chili
Serves 4 – 6
Adapted from Cook's Illustrated Best 30-Minute Recipe.
CI Note: A combination of beans is better in this (kidney, black, pinto, whatever). Also, don't sub in anything for the pureed diced tomatoes, as the consistency is vital.
1 (28-ounce) can diced tomatoes
2 (15-ounce) cans beans (see note), rinsed
2-3 teaspoons minced chipotle chiles in adobo sauce
2 teaspoons sugar
salt and ground black pepper
2 tablespoons vegetable oil
1 onion, minced
3 tablespoons chili powder
2 teaspoons ground cumin
3 garlic cloves, minced
1-1/2 cups frozen corn, thawed
2 tablespoons minced fresh cilantro
1) Pour tomatoes and the accompanying juices in a food processor. Pulse 4 or 5 times, until it's kinda chunky.
2) In a large saucepan, combine tomatoes, beans, chipotles, sugar, and 1/2 teaspoon salt. Stir and cover. Heat over high until it starts boiling. Drop heat to medium-low and simmer for the time being.
3) In a different large saucepan or Dutch oven, heat oil over medium heat. When very hot, add onion, chili powder, cumin, and 1/4 teaspoon salt. Stir. Saute until onions are soft and a little translucent, around 5 minutes, stirring occasionally. Add garlic. Stir. Saute until fragrant, 30 seconds to 1 minute.
4) Pour tomato mixture into onion pot. Scrape browned bits with the back of your spoon, if you have 'em. Drop heat to medium-low and cook about 15 minutes, until chili has a more chili-like consistency. Stir occasionally.
5) After 15 minutes, add corn and cilantro. Stir. Heat until corn is warmed through. Salt and pepper to taste. Serve.
Approximate Calories, Fat, and Price Per Serving
For five servings: 292 calories, 7.9 g fat, $1.08
Calculations
1 (28-ounce) can diced tomatoes: 163 calories, 0 g fat, $1.89
2 (15-ounce) cans beans (see note), rinsed: ~680 calories, ~6 g fat, $1.50
2-3 teaspoons minced chipotle chiles in adobo sauce: 6 calories, 0.1 g fat, $0.30
2 teaspoons sugar: 33 calories, 0 g fat, $0.02
salt and ground black pepper: negligible calories and fat, $0.01
2 tablespoons vegetable oil: 247 calories, 28 g fat, $0.18
1 onion, minced: 46 calories, 0.1 g fat, $0.30
3 tablespoons chili powder: 71 calories, 3.8 g fat, $0.12
2 teaspoons ground cumin: negligible calories and fat, $0.02
3 garlic cloves, minced: 13 calories, 0 g fat, $0.12
1-1/2 cups frozen corn, thawed: 199 calories, 1.6 g fat, $0.60
2 tablespoons minced fresh cilantro: negligible calories and fat, $0.33
TOTAL: 1458 calories, 39.6 g fat, $5.39
PER SERVING (TOTAL/5): 292 calories, 7.9 g fat, $1.08
Thursday, November 13, 2008
Veggie Might: Stewed Pears (Look Mom, I’m Evolving)
Penned by the effervescent Leigh, Veggie Might is a weekly Thursday column about the wide world of Vegetarianism.
(Part two in a series of relatively healthy holiday desserts to feed your most particular/needy/discerning guests/selves.)
As I’ve confessed, I have a complex relationship with fruit desserts. It’s kind of embarrassing, but I’m getting over it the more I talk about it. To keep things simple, I just say I only like pies and sorbet. Other cooked fruit combos: no thanks.
In the last month of the CSA, I was blessed with an abundance of tiny bosc pears* (and pumpkins—stay tuned). But what to do with them all? It seemed like a cop out to make another betty, but oh, how I love her so.
Then I remembered reading about something weird and wonderful-sounding on VeganYumYum: blueberry grunts. … That’s what I said! In essence, a grunt is a steamed cobbler, kind of like a dumpling. Sounded pretty good to me.
The recipe called for 4 cups of blueberries, and I easily had 4 cups of pears—turned out, exactly. And the pears made a great replacement. I more than halved the sugar from the original recipe thinking …well, I don’t know what I was thinking, but I’m glad I did it.
The resulting dessert came out iffy. The biscuit topping was light, fluffy, and bland at best. But the pears, to my great surprise, were delicious. I couldn’t get enough of them.
Usually, my favorite part of fruit pie/cobbler/betty is the cinnamony syrup and the crust/topping. Not this time. I found myself picking around the topping and just eating the filling. What? Me? Enjoying cooked fruit by itself?
The second attempt (this time with apples) was even worse. A) I was out of baking powder, so I substituted cream of tartar. No. 2) I tried adding sugar to the dough. No, no. iii) The apples didn’t stand up to all that boiling. No3.
It was all ways wrong. The dough came out sticky and gluey, and the apples were mush. Must. Remember. Baking is Science.
After a couple of weeks dreaming about those pears, I hit the jackpot again: all the pears I could carry from the CSA. I loaded up, scrapped the dough all together, and just stewed those suckers.
It was heaven in a ramekin, no topping necessary. Sure, you could dollop on some whipped cream (gross) or soy ice cream (okay, sure) if you like, but the pears really stand on their own. It’s like eating the best part of the pie right from a bowl. Well, not “like,” it is.
Sweet Brett Somers, if your vegan, gluten-free friends don’t want to make out with you for this, well, they never will. And in a pretty dish, it will look very sophisticated on your Thanksgiving table. For the pie-phobic, this dessert could win over just about anyone.
It’s so easy; I can’t believe I didn’t try it sooner. You win, Mom; I like cooked fruit. And I’m okay with that.
Stewed Pears
Makes 4 servings
4 cups diced pears
1/3 c sugar
Juice from half a lemon
1/2 cup water
1/2 tsp cinnamon
1/2 tsp nutmeg
1) Juice half a lemon into a large mixing bowl. Remove the seeds.
2) Scrub, core, and chop pears. (I left the skins on; you can peel them if you like.) As you dice each pear, toss the pieces in the lemon juice to prevent browning. Keep adding to the bowl and mixing until all pears are chopped and coated.
3) In a large skillet (or saucepan), combine pears and lemon juice, sugar, water, and spices. Bring to a boil over medium high heat, stirring occasionally.
4) Cover and reduce heat to medium. Boil for 10–15 minutes.
5) Remove cover, stir, and simmer for 5 more minutes until sauce thickens a bit.
6) Serve hot or room temperature. Top as desired, or just serve plain. Oh. My. Go’. It’s so very good.
Approximate Calories, Fat, and Price per Serving
159 calories, 0g fat, $.76
Calculations
4 cups diced pears: 372 calories, 0g fat, $2.68
1/3 c sugar: 258 calories, 0g fat, $.23
Juice from half a lemon: 6 calories, 0g fat, $.10
1/2 tsp cinnamon: negligible calories and fat, $.02
1/2 tsp nutmeg: negligible calories and fat, $.02
TOTALS: 636 calories, 0g fat, $3.05
PER SERVING: 159 calories, 0g fat, $.76
(Part two in a series of relatively healthy holiday desserts to feed your most particular/needy/discerning guests/selves.)
As I’ve confessed, I have a complex relationship with fruit desserts. It’s kind of embarrassing, but I’m getting over it the more I talk about it. To keep things simple, I just say I only like pies and sorbet. Other cooked fruit combos: no thanks.
In the last month of the CSA, I was blessed with an abundance of tiny bosc pears* (and pumpkins—stay tuned). But what to do with them all? It seemed like a cop out to make another betty, but oh, how I love her so.Then I remembered reading about something weird and wonderful-sounding on VeganYumYum: blueberry grunts. … That’s what I said! In essence, a grunt is a steamed cobbler, kind of like a dumpling. Sounded pretty good to me.
The recipe called for 4 cups of blueberries, and I easily had 4 cups of pears—turned out, exactly. And the pears made a great replacement. I more than halved the sugar from the original recipe thinking …well, I don’t know what I was thinking, but I’m glad I did it.
The resulting dessert came out iffy. The biscuit topping was light, fluffy, and bland at best. But the pears, to my great surprise, were delicious. I couldn’t get enough of them.
Usually, my favorite part of fruit pie/cobbler/betty is the cinnamony syrup and the crust/topping. Not this time. I found myself picking around the topping and just eating the filling. What? Me? Enjoying cooked fruit by itself?
The second attempt (this time with apples) was even worse. A) I was out of baking powder, so I substituted cream of tartar. No. 2) I tried adding sugar to the dough. No, no. iii) The apples didn’t stand up to all that boiling. No3.
It was all ways wrong. The dough came out sticky and gluey, and the apples were mush. Must. Remember. Baking is Science.
After a couple of weeks dreaming about those pears, I hit the jackpot again: all the pears I could carry from the CSA. I loaded up, scrapped the dough all together, and just stewed those suckers.
It was heaven in a ramekin, no topping necessary. Sure, you could dollop on some whipped cream (gross) or soy ice cream (okay, sure) if you like, but the pears really stand on their own. It’s like eating the best part of the pie right from a bowl. Well, not “like,” it is.
Sweet Brett Somers, if your vegan, gluten-free friends don’t want to make out with you for this, well, they never will. And in a pretty dish, it will look very sophisticated on your Thanksgiving table. For the pie-phobic, this dessert could win over just about anyone.
It’s so easy; I can’t believe I didn’t try it sooner. You win, Mom; I like cooked fruit. And I’m okay with that.
Stewed Pears
Makes 4 servings
4 cups diced pears1/3 c sugar
Juice from half a lemon
1/2 cup water
1/2 tsp cinnamon
1/2 tsp nutmeg
1) Juice half a lemon into a large mixing bowl. Remove the seeds.
2) Scrub, core, and chop pears. (I left the skins on; you can peel them if you like.) As you dice each pear, toss the pieces in the lemon juice to prevent browning. Keep adding to the bowl and mixing until all pears are chopped and coated.
3) In a large skillet (or saucepan), combine pears and lemon juice, sugar, water, and spices. Bring to a boil over medium high heat, stirring occasionally.
4) Cover and reduce heat to medium. Boil for 10–15 minutes.
5) Remove cover, stir, and simmer for 5 more minutes until sauce thickens a bit.
6) Serve hot or room temperature. Top as desired, or just serve plain. Oh. My. Go’. It’s so very good.
Approximate Calories, Fat, and Price per Serving
159 calories, 0g fat, $.76
Calculations
4 cups diced pears: 372 calories, 0g fat, $2.68
1/3 c sugar: 258 calories, 0g fat, $.23
Juice from half a lemon: 6 calories, 0g fat, $.10
1/2 tsp cinnamon: negligible calories and fat, $.02
1/2 tsp nutmeg: negligible calories and fat, $.02
TOTALS: 636 calories, 0g fat, $3.05
PER SERVING: 159 calories, 0g fat, $.76
CHG Favorites of the Week
Food Blog of the Week
Pinch My Salt
Easy recipes for occasionally healthy food with beautiful pictures published DAILY? Yes please. Pinch ME.
Food Comedy of the Week
“Target: Women – Feed Your Family”
Sarah Haskins strikes again! This time, she takes aim at insta-prep family meals, for when takeout just doesn’t say “I love you” enough.
Food Quote of the Week
“Only dull people are brilliant at breakfast.” – Oscar Wilde
Food Quote of the Week #2
“This marks a new dawn for the curvy cucumber and the knobbly carrot.” - Mariann Fischer Boel, European commissioner for agriculture, on the relaxing of Europe’s ban on selling oddly-shaped produce
Food Video of the Week
“Food, Glorious Food” from Oliver!
It’s kind of like “Hard Knock Life” from Annie, only with British boys, less sass, and more grinding poverty. Still, entertaining!
Totally Unrelated, Extra Special Bonus of the Week
Kid Phillies Fan
I saw this on both Best Week Ever and my friend S’s blog. It is AWESOME. Oh, to have that kind of power.
Pinch My Salt
Easy recipes for occasionally healthy food with beautiful pictures published DAILY? Yes please. Pinch ME.
Food Comedy of the Week
“Target: Women – Feed Your Family”
Sarah Haskins strikes again! This time, she takes aim at insta-prep family meals, for when takeout just doesn’t say “I love you” enough.
Food Quote of the Week
“Only dull people are brilliant at breakfast.” – Oscar Wilde
Food Quote of the Week #2
“This marks a new dawn for the curvy cucumber and the knobbly carrot.” - Mariann Fischer Boel, European commissioner for agriculture, on the relaxing of Europe’s ban on selling oddly-shaped produce
Food Video of the Week
“Food, Glorious Food” from Oliver!
It’s kind of like “Hard Knock Life” from Annie, only with British boys, less sass, and more grinding poverty. Still, entertaining!
Totally Unrelated, Extra Special Bonus of the Week
Kid Phillies Fan
I saw this on both Best Week Ever and my friend S’s blog. It is AWESOME. Oh, to have that kind of power.
Wednesday, November 12, 2008
Frugal Storage Solutions for the Small Kitchen
Right now, across the country, renters and small home owners are buckling down, stocking up, and preparing to embark on months – maybe years – of financially prudent home cooking.
And right now, across the country, they’re all asking the same question:
“Where the crap am I going to put everything?”
Ahhh … the curse of the tiny kitchen. It’s plagued friends, family members, and fellow food bloggers for generations. Those of you out there with two shelves, one cabinet, and zero counter space know the deal. ‘Cause see, when you don’t have room for a coffee mug, it’s very, very difficult to care about four different types of vinegar.
Happily, there are solutions to the space issue, and many of them can be executed with zero-to-little money. Time, creativity, and research make tremendous differences in a microscopic galley, and here’s what you need to do to get started:
HOW TO BEGIN
Cull and condense. Item by item, go through your kitchen and chuck or sell whatever you don’t need, don’t use, or is too large to fit into your space. This includes long-ignored appliances (bye bye, breadmaker) and food you’ve held on to for eons (et tu, corn flour). Then, stack, hang, and smush whatever’s left.
Store extras elsewhere. Kitchen items don’t necessarily have to be confined to the kitchen. You know the king-sized roasting pan you use twice a year? It’ll fit nicely under your bed. Those Christmas placemats from Grandma? Stick ‘em with the bath towels. And your R2D2 salt and pepper shakers? Well … actually, don’t move those.
Reconfigure if possible. Rearranging your current kitchen furniture may be all you need to open up some room. Little stuff, like moving the garbage can under the sink or placing the microwave on top of the fridge, can make a huge difference. HGTV’s online floor planner can help.
Look for open spaces and take measurements. Is there a clean surface? A blank wall? A gap between two cabinets? A few inches above a counter? If so, something can probably be stored there. Figure out the space’s dimensions, write ‘em down, and bring the paper with you whenever you’re on the lookout to buy storage.
Search for inspiration. Peruse books, browse websites, and gaze longingly at photos. You may not be able to afford the exact equipment you like best, but frugal substitutes abound. For ideas, check out:
Once these steps are completed, the real brainstorming can begin.
WHAT TO DO
Collapse it. Taking a cue from campers, wooden dishracks, folding tabletops, and collapsible strainers are becoming increasingly popular ways to conserve space. And while utensils must be bought, furniture can be fairly easily constructed. Heck, if you’re feeling saucy, you can even build a fully collapsible kitchen. (It might run an extra dollar or two, though.)
Hang it. When hunting for extra room to put stuff, it always pays to look up. Pot racks, knife strips, magnetic refrigerator hooks, pocketed shower curtains, and floating baskets are just a few of the myriad ways to suspend items in mid-air.
Organize it. Between the four people in my house, we have approximately 4,000 pieces of somewhat-matched Tupperware. When they’re neatly organized, everything fits beautifully. When they’re not, it’s anarchy. If you can find extra room for inexpensive organizers, you’ll create additional space just by eliminating mess. Perhaps a drawer spice rack, easily-stacked bowls and pots, or simple utensil hanger could help.
Remove it. We recently took the door off its hinges in our small Brooklyn kitchen. Now that it doesn’t swing open anymore, we’re magically left with two more feet of wall space. There’s a modest liquor/appliance/placemat cabinet sitting there now. Disconnecting cabinet doors could do similar wonders. (Renters, obtain landlord permission before you try this.)
Repurpose it. From bedside tables to over-the-door hooks, any extra household furniture can be put to good use in the kitchen. I have an eight-year-old, 80”-tall CD shelf from IKEA that’s currently posing as a giant spice rack. Since it’s only eight inches wide, it’s ideal for cramming into tight spaces. An old bookcase serves a similar function, holding my slow cooker, hand beater, and cookbook collection.
Shelf it. The beauty of shelving is that you can stack shelf on top of shelf on top of shelf, until the storage units themselves become so small that you’re actually organizing atoms. Whether you’re building shelves over your head, covering a wall with them, hiding them in a cabinet, storing them under the sink, or spanning them between cabinets, it’s a good way to inexpensively double your storage. The Boyfriend and I installed an $8 overhead shelf in our bathroom last year, and we’re no longer fighting our towels for sink space. It’s lovely.
Wheel it in. More than almost anything else, I find my small-kitchened friends adore rolling carts. Scooped up at garage and clearance sales, these can be incredibly helpful, creating both extra counter space and storage. Same goes for wire racks, which are eminently portable, easily collapsible, and vastly multi-purpose…able.
Of course, once you’ve had all these wonderful ideas, and you’re pretty sure what you need, you have to find a halfway decent place to hit up for supplies. Sooo…
WHERE TO GO
Amazon. The one, the only, and often the best-priced option around. If you’d rather not buy supplies online, the site remains one of the best places to peruse reviews. Just remember this rule of thumb: if something on Amazon receives below four stars, don't buy it.
Craigslist. As classified sections go, this online bazaar can’t be beaten. It’s good stuff at low prices, straight from the folks who bought ‘em. Don’t forget to check the Free section before browsing For Sale signs, and maybe stay out of Casual Encounters entirely. Just sayin’.
Family and friends. Ask mom first. And if that doesn’t work, ask dad. You KNOW he’s got extra shelves lying around the garage.
IKEA. With an increasingly reliable/decipherable online presence, the mack daddy of Swedish discount furniture stores has every storage solution you’ve ever imagined would or could exist.
Online clearance sections. While internet kitchen outlets may not always be the thriftiest places to visit, you can nail deals fairly often on their Sale pages. Crate and Barrel, Stacks Outlet, Bed Bath & Beyond, Pot Racks Galore, and Cooking.com will get you started.
Yard Sales. Self explanatory.
For a longer list of ideas, check out “Finding Quality Kitchen Equipment on the Cheap.” And once you’re all done, keep these tips in mind moving forward…
(Photos courtesy of Organizing LA, The Kitchn, and Proud of My Loneliness.)
And right now, across the country, they’re all asking the same question:
“Where the crap am I going to put everything?”Ahhh … the curse of the tiny kitchen. It’s plagued friends, family members, and fellow food bloggers for generations. Those of you out there with two shelves, one cabinet, and zero counter space know the deal. ‘Cause see, when you don’t have room for a coffee mug, it’s very, very difficult to care about four different types of vinegar.
Happily, there are solutions to the space issue, and many of them can be executed with zero-to-little money. Time, creativity, and research make tremendous differences in a microscopic galley, and here’s what you need to do to get started:
HOW TO BEGIN
Cull and condense. Item by item, go through your kitchen and chuck or sell whatever you don’t need, don’t use, or is too large to fit into your space. This includes long-ignored appliances (bye bye, breadmaker) and food you’ve held on to for eons (et tu, corn flour). Then, stack, hang, and smush whatever’s left.
Store extras elsewhere. Kitchen items don’t necessarily have to be confined to the kitchen. You know the king-sized roasting pan you use twice a year? It’ll fit nicely under your bed. Those Christmas placemats from Grandma? Stick ‘em with the bath towels. And your R2D2 salt and pepper shakers? Well … actually, don’t move those.
Reconfigure if possible. Rearranging your current kitchen furniture may be all you need to open up some room. Little stuff, like moving the garbage can under the sink or placing the microwave on top of the fridge, can make a huge difference. HGTV’s online floor planner can help.
Look for open spaces and take measurements. Is there a clean surface? A blank wall? A gap between two cabinets? A few inches above a counter? If so, something can probably be stored there. Figure out the space’s dimensions, write ‘em down, and bring the paper with you whenever you’re on the lookout to buy storage.
Search for inspiration. Peruse books, browse websites, and gaze longingly at photos. You may not be able to afford the exact equipment you like best, but frugal substitutes abound. For ideas, check out:
- Apartment Therapy’s Smallest Coolest Contest
- HGTV’s Kitchen Center
- HGTV’s Small Kitchen Center
- HGTV’s Other Small Kitchen Center
- This Old House’s Small Kitchens
Once these steps are completed, the real brainstorming can begin.
WHAT TO DO
Collapse it. Taking a cue from campers, wooden dishracks, folding tabletops, and collapsible strainers are becoming increasingly popular ways to conserve space. And while utensils must be bought, furniture can be fairly easily constructed. Heck, if you’re feeling saucy, you can even build a fully collapsible kitchen. (It might run an extra dollar or two, though.)
Hang it. When hunting for extra room to put stuff, it always pays to look up. Pot racks, knife strips, magnetic refrigerator hooks, pocketed shower curtains, and floating baskets are just a few of the myriad ways to suspend items in mid-air.Organize it. Between the four people in my house, we have approximately 4,000 pieces of somewhat-matched Tupperware. When they’re neatly organized, everything fits beautifully. When they’re not, it’s anarchy. If you can find extra room for inexpensive organizers, you’ll create additional space just by eliminating mess. Perhaps a drawer spice rack, easily-stacked bowls and pots, or simple utensil hanger could help.
Remove it. We recently took the door off its hinges in our small Brooklyn kitchen. Now that it doesn’t swing open anymore, we’re magically left with two more feet of wall space. There’s a modest liquor/appliance/placemat cabinet sitting there now. Disconnecting cabinet doors could do similar wonders. (Renters, obtain landlord permission before you try this.)
Repurpose it. From bedside tables to over-the-door hooks, any extra household furniture can be put to good use in the kitchen. I have an eight-year-old, 80”-tall CD shelf from IKEA that’s currently posing as a giant spice rack. Since it’s only eight inches wide, it’s ideal for cramming into tight spaces. An old bookcase serves a similar function, holding my slow cooker, hand beater, and cookbook collection.
Shelf it. The beauty of shelving is that you can stack shelf on top of shelf on top of shelf, until the storage units themselves become so small that you’re actually organizing atoms. Whether you’re building shelves over your head, covering a wall with them, hiding them in a cabinet, storing them under the sink, or spanning them between cabinets, it’s a good way to inexpensively double your storage. The Boyfriend and I installed an $8 overhead shelf in our bathroom last year, and we’re no longer fighting our towels for sink space. It’s lovely.
Wheel it in. More than almost anything else, I find my small-kitchened friends adore rolling carts. Scooped up at garage and clearance sales, these can be incredibly helpful, creating both extra counter space and storage. Same goes for wire racks, which are eminently portable, easily collapsible, and vastly multi-purpose…able.
Of course, once you’ve had all these wonderful ideas, and you’re pretty sure what you need, you have to find a halfway decent place to hit up for supplies. Sooo…
WHERE TO GO
Amazon. The one, the only, and often the best-priced option around. If you’d rather not buy supplies online, the site remains one of the best places to peruse reviews. Just remember this rule of thumb: if something on Amazon receives below four stars, don't buy it.
Craigslist. As classified sections go, this online bazaar can’t be beaten. It’s good stuff at low prices, straight from the folks who bought ‘em. Don’t forget to check the Free section before browsing For Sale signs, and maybe stay out of Casual Encounters entirely. Just sayin’.Family and friends. Ask mom first. And if that doesn’t work, ask dad. You KNOW he’s got extra shelves lying around the garage.
IKEA. With an increasingly reliable/decipherable online presence, the mack daddy of Swedish discount furniture stores has every storage solution you’ve ever imagined would or could exist.
Online clearance sections. While internet kitchen outlets may not always be the thriftiest places to visit, you can nail deals fairly often on their Sale pages. Crate and Barrel, Stacks Outlet, Bed Bath & Beyond, Pot Racks Galore, and Cooking.com will get you started.
Yard Sales. Self explanatory.
For a longer list of ideas, check out “Finding Quality Kitchen Equipment on the Cheap.” And once you’re all done, keep these tips in mind moving forward…
- Try to buy bulk for only what you absolutely need. Rice? Yes. Capers? Uh, only if you really, REALLY like capers.
- Look for smaller appliances. Since a 15-cup food processor is rarely necessary for one person.
- Avoid items that aren’t multi-purpose. Because a mango corer will only get you so far, but a chef’s knife is forever.
(Photos courtesy of Organizing LA, The Kitchn, and Proud of My Loneliness.)
Tuesday, November 11, 2008
Superfoods?
After reviewing the top 10 healthiest supermarkets, now comes the 10 so-called superfoods.
According to Forbes.com's article - Suprising Superfoods, "Steven G. Pratt, M.D., author of several books on nutrition, including SuperFoods Rx: Fourteen Foods That Will Change Your Life, says superfoods, in order to qualify as such, should be tasty, readily available and demonstrably nutritious over centuries."
And the 10 Superfoods are:
a) Raw Chocolate - good in omega-3 fatty acids, magnesium, plant-source iron and phenylethylamine
b) Buckwheat Honey - this dark honey help neutralizes sugar levels, good in antioxidant
c) Avocados - good in monounsaturated fat, potassium, vitamins B, E and K
d) Pumpkin - good in antioxidants like carotenoids, lutein, zeaxanthin
e) Black Tea - contains theaflavins and thearubigens
f) Eggs - vitamin D, choline, sulfur
g) Cinnamon - anti-inflammatory
h) Tomato Paste - (no-salt or low-salt) good concentration of lycopene
i) Frozen Blueberry - good in Vitamin C, antioxidant
j) Wasabi - "help prevent everything from ulcers and tooth decay to blood clots and asthma. It also has antibacterial properties"
So, next time when you shop in your "super"markets, try to get some "Superfoods"!
Reference:
http://www.forbes.com/2008/08/07/superfood-healthy-surprises-forbeslife-cx_ls_0807food.html
According to Forbes.com's article - Suprising Superfoods, "Steven G. Pratt, M.D., author of several books on nutrition, including SuperFoods Rx: Fourteen Foods That Will Change Your Life, says superfoods, in order to qualify as such, should be tasty, readily available and demonstrably nutritious over centuries."
And the 10 Superfoods are:
a) Raw Chocolate - good in omega-3 fatty acids, magnesium, plant-source iron and phenylethylamine
b) Buckwheat Honey - this dark honey help neutralizes sugar levels, good in antioxidant
c) Avocados - good in monounsaturated fat, potassium, vitamins B, E and K
d) Pumpkin - good in antioxidants like carotenoids, lutein, zeaxanthin
e) Black Tea - contains theaflavins and thearubigens
f) Eggs - vitamin D, choline, sulfur
g) Cinnamon - anti-inflammatory
h) Tomato Paste - (no-salt or low-salt) good concentration of lycopene
i) Frozen Blueberry - good in Vitamin C, antioxidant
j) Wasabi - "help prevent everything from ulcers and tooth decay to blood clots and asthma. It also has antibacterial properties"
So, next time when you shop in your "super"markets, try to get some "Superfoods"!
Reference:
http://www.forbes.com/2008/08/07/superfood-healthy-surprises-forbeslife-cx_ls_0807food.html
Tuesday Megalinks: Man, This is Huge
So, so many links this week, and we’re kicking it off with a special TONY mention: Time Out New York put out their annual Kitchen Report edition, featuring Chefs’ Secrets … Spilled (a.k.a. New York Chefs Tell it Like it is), Kitchen Quintessential (a.k.a. What it Looks Like Behind the Counter), and How it Works (a.k.a. From Start to Finish, How Your Food is Prepared in a Fancy Restaurant). Great stuff – especially the first piece.
Being Frugal: A Memorable, Yet Frugal, Thanksgiving
Lynnae pens a short post on the three best strategies for creating a good Turkey Day: plan ahead, focus on family, and prep the meal in advance. There’s more on this in a guest post at Frugal Upstate. Oh, and if you’re not sure about numbers …
Butterball’s Calculators and Conversion Tools
Here’s where you want to be. How much turkey should you buy? How much stuffing should you prepare? How long will Uncle Bobby be asleep on the recliner after dinner? All these questions and more, answered. (Thanks to Serious Eats for the link.)
CNN: America’s Healthiest Grocery Stores
Whole Foods and Trader Joe’s are to be expected, but Food Lion? Safeway? Pathmark? Who knew?
Culinary School Guide: Top 100 Blogs for Foodies
Superb resource for blossoming cooks includes recipe sites, vegan blogs, ethnic food suggestions, and much, much more. Holy moly, you must see this.
Culinate: Rice and bean favorites - The ultimate budget meal
AUGH! CHG is featured in the same article as MICHAEL FREAKING POLLAN! Someday, we’ll be included in Pearl Jam liner notes, and my life will be complete. (Oh yeah – this article is about the many variations on rice and beans.)
Dark Roasted Blend: Creative Food Manipulation
Sent to me by my lovely friend S, this monster compilation demonstrates the many, many ways food can be manipulated into art. One look at the Hot Dog Mummies or Cthulu Squash, and I promise, you’ll be here for a minimum of 15 minutes.
Free From Broke: 6 Ways Eating Out Less Has Made Our Family Better
See! It’s good for the wallet, good for the tummy and good … for … the … *sniffle* … heart.
Free Printable Grocery Lists
SWEET. (Thanks to Being Frugal for the link.)
The Full Table: Freezer Cooking Co-op
With apologies to Robert Herrick:
Gather ye buddies while ye may,
And get ye beef a-fryin’
For the casserole ye freezes today
Tomorrow ye’ll be a-tryin’
(Thanks to Money Saving Mom for the link.)
Get Rich Slowly: The GRS Garden Project – October Update
JD and Kris have almost completed their experiment, and the close-to-final numbers are up: 54 hours and $318.43 spent, $606 worth of vegetables harvested. And we won’t even get into the sheer number of grapes this produced. Nice work!
Get Rich Slowly: Could You Eat Healthfully on One Dollar a Day?
Short answer: absolutely not. Long answer: is more complicated.
The Kitchn: Cooking Better With Less
For those who might not read The Kitchn, it’s a gorgeous cooking blog that’s always centered a little more on the upscale. But thanks to recent economic events, they’re refocusing more and more on inexpensive gourmet. And I for one, totally love it. Do see.
The Kitchn: Solo Eating – Tips on Cooking for One
Neat little compendium of tips and resources for the all the solo chefs out there. You’ve probably seen a lot of these, but there are a few standouts, like: use a ramekin. I never thought of that, honestly.
The Kitchn: What to Cook With Cheap Cuts of Meat
You know, I was going to start this paragraph off with, “Braise the Lord!” Then I realized what that implies, and decided against it. Anyway … read this.
Money Saving Mom: Baking Day – Parts 1, 2, 3 & 4
I wish I had the discipline to do this. I also wish I had Crystal’s handwriting.
Money Saving Mom: Ask the Readers: Food ideas for a road trip?
Read the post, peruse the comments, and you’ll never, ever have to ask yourself this question again. Also? Apparently? There are people who bring crockpots in the car. There’s a thin line between insanity and genius, and I think that straddles it.
My Dollar Plan: 16 ways to Save Buying in Bulk
Great googly moogly. A bulk post about buying in bulk. Bulky! I bulk it.
New York Magazine: Cheap Living 2008
Fellow Metropolitanites – take heed! This goes way beyond the usual “Spend less on diamonds” and “Substitute filet mignon for dodo eggs” advice that permeates so many Manhattan magazines. Like: did you know MOMA and The Guggenheim have free Friday nights? It’s true! Go soak up some free art, yo.
New York Times: Bake Sales Fall Victim to Push for Healthier Foods
What? NO! I’m all for healthy food, but delicious brownies have their time and place! Don’t hate on what I … uh, ate.
New York Times: Calories Do Count
Good ol’ fashioned 1980s-style calorie counting is back. Let’s just hope shoulder pads aren’t next. For extra fun, here’s Jezebel’s take on it.
New York Times: Food Storage as Grandma Knew It
Trend report! Americans are morphing their basements into root cellars for wintertime storage. I’d attempt this, but it’d mean I’d have to actually descend into my basement (a.k.a. where they got the idea for The Blair Witch Project).
Savvy Housekeeping: How to Make Cottage Cheese
Easy peasy and crazy delicious. (Thanks to Serious Eats for the link.)
Serious Eats: Recession Grocery Shopping - What Are You Doing Differently?
Extensive comment thread on what everyday foodies are doing to reduce their grocery bills. Pretty much your average frugality ideas, but with a neat, culinarily-aware twist.
Simply Recipes: Cooking on a Budget
Elise, proprietress of one of the interweb’s foremost food blogs, offers her ideas on wallet-conscious cooking. Again, notable for the bevy of comments.
Smitten Kitchen: How to Max Out Your Tiny Kitchen
Deb is a prominent cooking blogger.
Deb’s kitchen is 8x10 feet.
Deb’s oven won’t fit a full-sized cookie sheet.
Deb has a single 2-foot counter.
Deb prevails. Here, she shows you how.
(Thanks to The Kitchn for the link.)
Whole Foods: Gifts From Your Kitchen
FANTASTIC page full of food gifts for the upcoming holidays. From Citrus Salt to Maple Sugar Walnuts to Rosemary Olive Oil – it’s genius. And it’s really, really easy.
(Thanks to Money Saving Mom and Like Merchant Ships for the link.)
Wise Bread: How to Pinch Your Poultry Pennies
Note: this post is not about how to steal from chickens. Rather, it’s about how to save money when buying, cooking, and eating them. Just needed to clear that up.
(Photos courtesy of Leanne Wildermuth, Dark Roasted Blend, Jovela, and Flickr member Lucahjin.)
Being Frugal: A Memorable, Yet Frugal, ThanksgivingLynnae pens a short post on the three best strategies for creating a good Turkey Day: plan ahead, focus on family, and prep the meal in advance. There’s more on this in a guest post at Frugal Upstate. Oh, and if you’re not sure about numbers …
Butterball’s Calculators and Conversion Tools
Here’s where you want to be. How much turkey should you buy? How much stuffing should you prepare? How long will Uncle Bobby be asleep on the recliner after dinner? All these questions and more, answered. (Thanks to Serious Eats for the link.)
CNN: America’s Healthiest Grocery Stores
Whole Foods and Trader Joe’s are to be expected, but Food Lion? Safeway? Pathmark? Who knew?
Culinary School Guide: Top 100 Blogs for Foodies
Superb resource for blossoming cooks includes recipe sites, vegan blogs, ethnic food suggestions, and much, much more. Holy moly, you must see this.
Culinate: Rice and bean favorites - The ultimate budget meal
AUGH! CHG is featured in the same article as MICHAEL FREAKING POLLAN! Someday, we’ll be included in Pearl Jam liner notes, and my life will be complete. (Oh yeah – this article is about the many variations on rice and beans.)
Dark Roasted Blend: Creative Food ManipulationSent to me by my lovely friend S, this monster compilation demonstrates the many, many ways food can be manipulated into art. One look at the Hot Dog Mummies or Cthulu Squash, and I promise, you’ll be here for a minimum of 15 minutes.
Free From Broke: 6 Ways Eating Out Less Has Made Our Family Better
See! It’s good for the wallet, good for the tummy and good … for … the … *sniffle* … heart.
Free Printable Grocery Lists
SWEET. (Thanks to Being Frugal for the link.)
The Full Table: Freezer Cooking Co-op
With apologies to Robert Herrick:
Gather ye buddies while ye may,
And get ye beef a-fryin’
For the casserole ye freezes today
Tomorrow ye’ll be a-tryin’
(Thanks to Money Saving Mom for the link.)
Get Rich Slowly: The GRS Garden Project – October Update
JD and Kris have almost completed their experiment, and the close-to-final numbers are up: 54 hours and $318.43 spent, $606 worth of vegetables harvested. And we won’t even get into the sheer number of grapes this produced. Nice work!
Get Rich Slowly: Could You Eat Healthfully on One Dollar a Day?
Short answer: absolutely not. Long answer: is more complicated.
The Kitchn: Cooking Better With Less
For those who might not read The Kitchn, it’s a gorgeous cooking blog that’s always centered a little more on the upscale. But thanks to recent economic events, they’re refocusing more and more on inexpensive gourmet. And I for one, totally love it. Do see.
The Kitchn: Solo Eating – Tips on Cooking for One
Neat little compendium of tips and resources for the all the solo chefs out there. You’ve probably seen a lot of these, but there are a few standouts, like: use a ramekin. I never thought of that, honestly.
The Kitchn: What to Cook With Cheap Cuts of Meat
You know, I was going to start this paragraph off with, “Braise the Lord!” Then I realized what that implies, and decided against it. Anyway … read this.
Money Saving Mom: Baking Day – Parts 1, 2, 3 & 4I wish I had the discipline to do this. I also wish I had Crystal’s handwriting.
Money Saving Mom: Ask the Readers: Food ideas for a road trip?
Read the post, peruse the comments, and you’ll never, ever have to ask yourself this question again. Also? Apparently? There are people who bring crockpots in the car. There’s a thin line between insanity and genius, and I think that straddles it.
My Dollar Plan: 16 ways to Save Buying in Bulk
Great googly moogly. A bulk post about buying in bulk. Bulky! I bulk it.
New York Magazine: Cheap Living 2008
Fellow Metropolitanites – take heed! This goes way beyond the usual “Spend less on diamonds” and “Substitute filet mignon for dodo eggs” advice that permeates so many Manhattan magazines. Like: did you know MOMA and The Guggenheim have free Friday nights? It’s true! Go soak up some free art, yo.
New York Times: Bake Sales Fall Victim to Push for Healthier Foods
What? NO! I’m all for healthy food, but delicious brownies have their time and place! Don’t hate on what I … uh, ate.
New York Times: Calories Do Count
Good ol’ fashioned 1980s-style calorie counting is back. Let’s just hope shoulder pads aren’t next. For extra fun, here’s Jezebel’s take on it.
New York Times: Food Storage as Grandma Knew It
Trend report! Americans are morphing their basements into root cellars for wintertime storage. I’d attempt this, but it’d mean I’d have to actually descend into my basement (a.k.a. where they got the idea for The Blair Witch Project).
Savvy Housekeeping: How to Make Cottage CheeseEasy peasy and crazy delicious. (Thanks to Serious Eats for the link.)
Serious Eats: Recession Grocery Shopping - What Are You Doing Differently?
Extensive comment thread on what everyday foodies are doing to reduce their grocery bills. Pretty much your average frugality ideas, but with a neat, culinarily-aware twist.
Simply Recipes: Cooking on a Budget
Elise, proprietress of one of the interweb’s foremost food blogs, offers her ideas on wallet-conscious cooking. Again, notable for the bevy of comments.
Smitten Kitchen: How to Max Out Your Tiny Kitchen
Deb is a prominent cooking blogger.
Deb’s kitchen is 8x10 feet.
Deb’s oven won’t fit a full-sized cookie sheet.
Deb has a single 2-foot counter.
Deb prevails. Here, she shows you how.
(Thanks to The Kitchn for the link.)
Whole Foods: Gifts From Your Kitchen
FANTASTIC page full of food gifts for the upcoming holidays. From Citrus Salt to Maple Sugar Walnuts to Rosemary Olive Oil – it’s genius. And it’s really, really easy.
(Thanks to Money Saving Mom and Like Merchant Ships for the link.)
Wise Bread: How to Pinch Your Poultry Pennies
Note: this post is not about how to steal from chickens. Rather, it’s about how to save money when buying, cooking, and eating them. Just needed to clear that up.
(Photos courtesy of Leanne Wildermuth, Dark Roasted Blend, Jovela, and Flickr member Lucahjin.)
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