Not the sexiest way to wrap, but a large plastic bag can easily fit over an 8-by-8-inch pan. This one’s holding pizza slices. (Photo by Laura Groch)
Note: Some of these suggestions may not be workable at supermarkets while we’re under the restrictions of the COVID-19 emergency.
Earth Week thought: Let’s work on reducing the plastic in our kitchens.
Wait, stop, don’t run away. I’m not advocating the disposal of every plastic item in your home. But I am going to point out some ways to reduce (and not buy) of some of the food-related plastic in our lives: namely, plastic bags and plastic wrap.
I admire those amazing folks who are giving up all plastic of every kind. I’m not that saintly by a long shot. But — I do think we can all do a little bit to help reduce the use, and thus the non-recyclable disposal, of so much of the plastic that comes our way via the food we buy.
One afternoon many years ago at work, I wandered into our break room and saw several Continue reading
Slicing a round loaf of bread in half will let you carve off similar-size slices for sandwiches instead of having the slices be uneven in size as you slice the loaf from one side. Photo by Laura Groch
Maybe it’s just me. Who am I kidding? It probably IS just me.
I have a thing about the uneven slices you get from a round loaf of bread.
Don’t get me wrong. I love round loaves of marble rye, sourdough, Italian (oh, Italian …) and multigrain whatever. I have fond memories of my Italian great-aunt holding a basketball-size loaf under her arm as she carved off massive slices with a formidable Continue reading
It may not be the prettiest thing, but avocado, mashed and seasoned with lemon juice, holds well in the freezer in a plastic bag. (Photo by Laura Groch)
Avocados are a wonderful treat, full of so-called “good fats” and other nutrients, and delicious in all kinds of dishes. But once they’re cut — or mashed — it can be hard to keep them green. They oxidize, like cut apples. And it’s hard to just plain keep them, once they’ve decided to ripen. They can go bad pretty fast.
With avocado crops booming — and with Cinco de Mayo on the horizon — I’ve got a Continue reading
A simple paper plate in the microwave oven saves a lot of cleanup. (Photo by Laura Groch)
Well, I guess I can’t say “Let’s start the New Year with some Thrifty/Nifty tips,” but I can say “Let’s wrap up February with some Thrifty/Nifty tips.” (Let’s just say it’s been a busy beginning of 2018 for me.)
Anyway, one of the purposes of this little bitty blog is to offer some help in the kitchen (since I can’t be there with you) and some ways to save time and perhaps even money. So let’s try these on:
— Save cleanup time in the microwave by protecting the rotating glass plate with — ta- Continue reading
You know I hate to waste stuff and love to recycle when I can. So I crafted this Christmas wreath of red plastic netting from grocery store produce. (Photo by Laura Groch)
I had to show you my colorful Christmas wreath. Look closely, and you’ll see it’s made of the red plastic netting that my grocery store uses to package for-quick-sale fruits and veggies. I had been saving these lengths of netting for something — I wasn’t quite sure what, but I knew it would be good for something besides scrubbing — and then hit upon the idea of a wreath.
I already had an empty wreath form — two concentric wire circles, held together by some other welding — and basically just knotted the lengths of netting together as I wrapped them around the wreath form. That was step one.
“Best by” dates aren’t absolutes. Most canned foods are perfectly fine for up to five years. (Photo by Laura Groch)
For the past three months, I’ve been feeding myself poison.
That is, if you count “Use by,” “Best by” and “Sell by” dates as absolutes when it comes to wholesome food.
Obviously, I don’t.
We’ve recently seen stories about how wasteful Americans are with their food, and how Continue reading
Build up the edge of the pie crust to help keep the uncooked filling (pecan pie here) from spilling as you maneuver it into the oven. Photo by Laura Groch
We’re coming up on prime holiday cooking season, so I wanted to share a couple of thrifty-nifty hints today.
• The first one is about baking, and more specifically, pie crusts. I have made my share of pies, and while they usually turn out pretty well, getting custard-type pies, like, well, custard, or pumpkin, or pecan into the oven without spilling the filling can be a bit fraught.
It dawned on me one day that things didn’t have to be that precarious. I’m not a huge fan Continue reading