FromJapanWithLove: Japanese Bento Box Lunch Box Bento Accessories. How to Store Vegetables & Fruit Without Plastic. How to Extend the Life of Your Fresh Produce | Quick and Easy Cheap and Healthy. I know you want to raise your family as healthfully as you can... but it seems like you're hindered at every turn! I've got a great, absolutely FREE resource that will inspire you with all kinds of ideas from bloggers all over the internet to help you make a healthier home for your family.
Simply subscribe to my weekly newsletter and you'll receive this complimentary resource directly in your inbox! One of my biggest pet peeves is throwing away food. I could kick myself every time I dump food down the drain or in the trash: it’s just a complete and total waste! And I hate waste. So in the picture above, you see what I threw away this week: pork bones and other remnantschicken brothsummer squash I should have put the pork bones in the freezer to save them until I had a chance to make broth, but no. And finally, the saddest tale of all, the beautiful little summer squashes that I bought at the farmers market 2 weeks ago. The good thing is that I am learning! Make a plan. How to peel and store ginger. The day I graduated from college, I vowed to never go back to school again, probably because at that moment I was so exhausted from finals, packing up the apartment, and the graduation ceremony.
Funny thing is, life is school with the fun part being I choose the lessons. The rub? Sometimes the lessons choose me. But here I am on this delicious journey with a big group of people as we participate in Wok Wednesdays, choosing our lessons through Grace Young’s Book “Stir-frying to the Sky’s Edge.” The lesson I learned this week from her book is how to peel ginger. I had always used a knife, carefully carving the skin off, taking too much flesh, and struggling in the nooks and crannies.
Until I came to Grace’s helpful tips on ginger. She teaches us to peel the ginger using the edge of a spoon! I was sharing this tip with my Ma and she reminded me how to store ginger by placing it in dry sherry as Mrs. UPDATE- See Grace Young’s (Stir-Frying to the Sky’s Edge) comment below. Good Tip: Freezing Leftover Buttermilk. Wait, You Can Freeze That? Wine, Eggs, Cheese and More Real Simple. Freezer Fundamentals. How to Freeze Don't view the freezer as an intermediary between the stove and the trash can.
It sounds obvious, but freeze only the foods you liked before they were frozen. There are many things you can do to keep soups and casseroles tasting almost as good as they were when they went into the freezer, but no food is going to taste better after it's been frozen and thawed. Use the right gear. Use containers and wraps designed for the freezer; they are thick enough to keep moisture in and freezer odors out. Thinner sandwich bags and regular kitchen wrap―even when doubled up―are not durable enough to withstand the big chill. Slice before you freeze. Squeeze out excess air. Stash strategically. A Turtle's Life for Me: Freezer Meals on the Cheap.
Fresh Ginger Tips. Sunday, December 2, 2007 Fresh Ginger Tips During cooking classes, my students always say that they love the taste of fresh ginger, but complain that it’s a pain in the butt to peel and chop! Half of the students shamefully admit that they buy the pureed stuff that comes in a jar or tube. Eeewwww! Call me a ginger snob, but that jarred pureed stuff is just plain nasty and chemically tasting. So, I’m going to share with you some of my ginger secrets…. Ginger is actually a root, the rhizome of a name of a plant I can’t say 10 times fast, “Zingiber Officinale.”
How to store ginger Refrigerate: I use ginger so much that I buy a big massive root once every couple of weeks. How to cut? How I want to use the ginger determines how I cut the root. Flavor the oil: Sometimes, I don’t want a strong ginger flavor in a dish, but I want my oil to be fragranced and flavored by the ginger. PBS Telethon One of the coolest things I’ve done this month was to see the live production of PBS’ fundraising telethon.