--Thread a rubber band through the hole in a binder clip or a
paper clip. Hang it from an upper cabinet knob and use it to
hold the recipe card or loose page you are using to keep it in
sight and off the counter.

--A toddler can be kept busy and within sight with some plastic
measuring cups, spoons, and a bowl of water in the kitchen sink.
Be prepared for lots of spills and overflowing!

--If you keep a large variety of spices in a cabinet, they are
easier to find if you group them by category: blends, savory,
baking/sweet/leaveners, ethnic, etc.

--Recipes with lots of ingredients are easier if you use
mise-en-place: measure the ingredients and place in small
bowls, putting containers away before starting. Think of
the food tv sets and how the chefs have everything at hand.

--Read through an entire recipe just before starting so you
have and idea of the flow. Preheat the oven then if necessary.

gloria p

--Thread a rubber band through the hole in a binder clip or a
paper clip. Hang it from an upper cabinet knob and use it to
hold the recipe card or loose page you are using to keep it in
sight and off the counter.

--A toddler can be kept busy and within sight with some plastic
measuring cups, spoons, and a bowl of water in the kitchen sink.
Be prepared for lots of spills and overflowing!

--If you keep a large variety of spices in a cabinet, they are
easier to find if you group them by category: blends, savory,
baking/sweet/leaveners, ethnic, etc.

--Recipes with lots of ingredients are easier if you use
mise-en-place: measure the ingredients and place in small
bowls, putting containers away before starting. Think of
the food tv sets and how the chefs have everything at hand.

--Read through an entire recipe just before starting so you
have and idea of the flow. Preheat the oven then if necessary.

gloria p

Nancree wrote:
> ~~~for an easy breakfast

I like making breakfast burritos the day before and microwaving them in
the morning. I get my eggs, tomatoes, cheese, bacon, etc. all in a
mess-free, convenient wrapper. This works well at least for work days
when I do not have time to cook a "real" breakfast.

--
John Gaughan
http://www.johngaughan.net/

Nancree wrote:
> ~~~for an easy breakfast

I like making breakfast burritos the day before and microwaving them in
the morning. I get my eggs, tomatoes, cheese, bacon, etc. all in a
mess-free, convenient wrapper. This works well at least for work days
when I do not have time to cook a "real" breakfast.

--
John Gaughan
http://www.johngaughan.net/

Buy several inexpensive plastic measuring cups and keep one in the
flour, one in the sugar, one in the rolled oats, etc. You won't need to
wash them each time you use them. This works with measuring spoons too.


--Lia

Buy several inexpensive plastic measuring cups and keep one in the
flour, one in the sugar, one in the rolled oats, etc. You won't need to
wash them each time you use them. This works with measuring spoons too.


--Lia

Our rental house here has much of the original equipment from the
1950's, including metal kitchen cabinets. We have learned to use them
to our advantage by putting recipe cards or clippings on them with
magnets. The recipes are at eye level and there's a lower risk of
forgetting anything.

If you're multiplying or dividing amounts of ingredients in a recipe, do
the math first. Then take sticky notes, cover the original
measurements, and write in the new amounts on the sticky notes. The
narrow tab notes are best for this purpose. If you use the recipe
often, you can just leave the sticky notes on it for future reference.

In the food safety department, there's an easy way to handle meat and
vegetables separately when you only have one cutting board and one good
knife. Cut up the vegetables for the meal first, put them in bowls or
pans as needed, then use the same cutting board and knife for the meat.
This saves on washing and reduces the risk of cross-contamination.

Cindy

--
C.J. Fuller

Delete the obvious to email me

Our rental house here has much of the original equipment from the
1950's, including metal kitchen cabinets. We have learned to use them
to our advantage by putting recipe cards or clippings on them with
magnets. The recipes are at eye level and there's a lower risk of
forgetting anything.

If you're multiplying or dividing amounts of ingredients in a recipe, do
the math first. Then take sticky notes, cover the original
measurements, and write in the new amounts on the sticky notes. The
narrow tab notes are best for this purpose. If you use the recipe
often, you can just leave the sticky notes on it for future reference.

In the food safety department, there's an easy way to handle meat and
vegetables separately when you only have one cutting board and one good
knife. Cut up the vegetables for the meal first, put them in bowls or
pans as needed, then use the same cutting board and knife for the meat.
This saves on washing and reduces the risk of cross-contamination.

Cindy

--
C.J. Fuller

Delete the obvious to email me

"Nancree" > wrote in message
...
: ~~~for those with arthritic hands, screw a cup hook underneath
a kitchen
: cabinet. To open those pop top cans, hook the loop onto the cup
hook, and pull
: down. (someone else posted this, so take credit, whoever you
are.) It works
: painlessly.To open those plastic zip bags that deli meats come
in, I use
: pliers--needlenose ones work best.
:
: ~~~for an easy breakfast, toast a piece of good bread (Orowheat
Extra Sour rye
: is good.) Then, with the back of a spoon, press down the bread
inside the
: crust making a depression. Crack a raw egg into the depression
and cook to
: your taste. Start with 30 seconds, if that isn't done enough
for you, try more.
: You don't have to wash a single dish, and you can even walk
out the door to
: work while eating it. (precaution: Eggs often explode, so
cover with a piece
: of wax paper, or plastic plate, or microwave shield.)
: ~~~~Keep your poppy seed and cayenne and paprika in your
freezer. It keeps
: the little critters away. I think they're hooked on poppy seed
(opium?) the
: little rascals.
: More later. Join in if you like.
: Nancree
=============

These first couple are more for parents with young children.

1. Use a pizza cutter for cutting pancakes. This is esp.
wonderful when you have to cut up the kids pancakes. It's fast
and you actually have a good chance of your own pancakes still
being hot after cutting up theirs.

2. Slice a hot dog lengthwise before cutting into rounds. The
half-moon shape lessens the chances of choking.

3. Keep a bottle of hand lotion near the sink for use after
washing dishes... also, wrap a rubber band or two around it to
help you grip it. Nothing like having wet or freshly lotioned
hands and not be able to grip the bottle!

4. For less clutter - mount a memo board/calendar *inside* one
of your cabinets to keep your notes, phone numbers, etc. Easily
found yet kept out of sight of company.

5. Have *family* cards (think business cards) made. Ours has
our names, address, home & cell numbers along with our E-mail
address. Be sure to keep one by each phone in case of emergency
(as in a baby sitter or house sitter is in your home and needs to
make emergency/urgent call). This could also come in handy if
you've recently moved into a new home!

6. Presuming you have the storage capacity or hungry neighbors -
cook in bulk when you can. 4 meatloaves instead of just 1 or 2.
Big pot of soup instead of just enough for 1 meal.

--
Cyndi
<Remove a "b" to reply>

"Nancree" > wrote in message
...
: ~~~for those with arthritic hands, screw a cup hook underneath
a kitchen
: cabinet. To open those pop top cans, hook the loop onto the cup
hook, and pull
: down. (someone else posted this, so take credit, whoever you
are.) It works
: painlessly.To open those plastic zip bags that deli meats come
in, I use
: pliers--needlenose ones work best.
:
: ~~~for an easy breakfast, toast a piece of good bread (Orowheat
Extra Sour rye
: is good.) Then, with the back of a spoon, press down the bread
inside the
: crust making a depression. Crack a raw egg into the depression
and cook to
: your taste. Start with 30 seconds, if that isn't done enough
for you, try more.
: You don't have to wash a single dish, and you can even walk
out the door to
: work while eating it. (precaution: Eggs often explode, so
cover with a piece
: of wax paper, or plastic plate, or microwave shield.)
: ~~~~Keep your poppy seed and cayenne and paprika in your
freezer. It keeps
: the little critters away. I think they're hooked on poppy seed
(opium?) the
: little rascals.
: More later. Join in if you like.
: Nancree
=============

These first couple are more for parents with young children.

1. Use a pizza cutter for cutting pancakes. This is esp.
wonderful when you have to cut up the kids pancakes. It's fast
and you actually have a good chance of your own pancakes still
being hot after cutting up theirs.

2. Slice a hot dog lengthwise before cutting into rounds. The
half-moon shape lessens the chances of choking.

3. Keep a bottle of hand lotion near the sink for use after
washing dishes... also, wrap a rubber band or two around it to
help you grip it. Nothing like having wet or freshly lotioned
hands and not be able to grip the bottle!

4. For less clutter - mount a memo board/calendar *inside* one
of your cabinets to keep your notes, phone numbers, etc. Easily
found yet kept out of sight of company.

5. Have *family* cards (think business cards) made. Ours has
our names, address, home & cell numbers along with our E-mail
address. Be sure to keep one by each phone in case of emergency
(as in a baby sitter or house sitter is in your home and needs to
make emergency/urgent call). This could also come in handy if
you've recently moved into a new home!

6. Presuming you have the storage capacity or hungry neighbors -
cook in bulk when you can. 4 meatloaves instead of just 1 or 2.
Big pot of soup instead of just enough for 1 meal.

--
Cyndi
<Remove a "b" to reply>

In article <cjfullerSPAMORAMA-
>,
says...
> In the food safety department, there's an easy way to handle meat and
> vegetables separately when you only have one cutting board and one good
> knife. Cut up the vegetables for the meal first, put them in bowls or
> pans as needed, then use the same cutting board and knife for the meat.
> This saves on washing and reduces the risk of cross-contamination.
>
I bought some flexible plastic cutting sheets that I place over my wooden
cutting board. When I'm cutting meat I just use a plastic cutting sheet,
then pick the whole thing up and transfer to my cooking vessel.

If cooking away from home and only one cutting board is available, you
could simply turn the cutting board over for a clean surface, and only
have to clean it once.
--
Donna
A pessimist believes all women are bad. An optimist hopes they are.

In article <cjfullerSPAMORAMA-
>,
says...
> In the food safety department, there's an easy way to handle meat and
> vegetables separately when you only have one cutting board and one good
> knife. Cut up the vegetables for the meal first, put them in bowls or
> pans as needed, then use the same cutting board and knife for the meat.
> This saves on washing and reduces the risk of cross-contamination.
>
I bought some flexible plastic cutting sheets that I place over my wooden
cutting board. When I'm cutting meat I just use a plastic cutting sheet,
then pick the whole thing up and transfer to my cooking vessel.

If cooking away from home and only one cutting board is available, you
could simply turn the cutting board over for a clean surface, and only
have to clean it once.
--
Donna
A pessimist believes all women are bad. An optimist hopes they are.

On Sun, 14 Mar 2004 03:14:09 GMT, Puester >
arranged random neurons, so they looked like this:

>--If you keep a large variety of spices in a cabinet, they are
>easier to find if you group them by category: blends, savory,
>baking/sweet/leaveners, ethnic, etc.

Okay, call me anal retentive, but my spices are alphabetized (which
requires re-alphabetizing after the 14 mo. old's visits, as my
attached-to-the-wall-below-the-counter spice rack has become a major
playing ground).

And, if you wrap celery in aluminum foil, it lasts for weeks.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret
had been as old as the bird, and if the bird's breasts had
been as full as the waitress', it would have been a very
good dinner." Anonymous.

To reply, remove replace "shcox" with "cox"

On Sun, 14 Mar 2004 03:14:09 GMT, Puester >
arranged random neurons, so they looked like this:

>--If you keep a large variety of spices in a cabinet, they are
>easier to find if you group them by category: blends, savory,
>baking/sweet/leaveners, ethnic, etc.

Okay, call me anal retentive, but my spices are alphabetized (which
requires re-alphabetizing after the 14 mo. old's visits, as my
attached-to-the-wall-below-the-counter spice rack has become a major
playing ground).

And, if you wrap celery in aluminum foil, it lasts for weeks.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret
had been as old as the bird, and if the bird's breasts had
been as full as the waitress', it would have been a very
good dinner." Anonymous.

To reply, remove replace "shcox" with "cox"

On Sun, 14 Mar 2004 20:33:28 GMT, Donna Rose
> arranged random neurons, so they looked
like this:

>I bought some flexible plastic cutting sheets that I place over my wooden
>cutting board. When I'm cutting meat I just use a plastic cutting sheet,
>then pick the whole thing up and transfer to my cooking vessel.

I posted about liking these cutting sheets a while back and got flamed
for not being environmentally correct. Sheesh.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret
had been as old as the bird, and if the bird's breasts had
been as full as the waitress', it would have been a very
good dinner." Anonymous.

To reply, remove replace "shcox" with "cox"

On Sun, 14 Mar 2004 20:33:28 GMT, Donna Rose
> arranged random neurons, so they looked
like this:

>I bought some flexible plastic cutting sheets that I place over my wooden
>cutting board. When I'm cutting meat I just use a plastic cutting sheet,
>then pick the whole thing up and transfer to my cooking vessel.

I posted about liking these cutting sheets a while back and got flamed
for not being environmentally correct. Sheesh.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret
had been as old as the bird, and if the bird's breasts had
been as full as the waitress', it would have been a very
good dinner." Anonymous.

To reply, remove replace "shcox" with "cox"

In article >,
says...
> Okay, call me anal retentive, but my spices are alphabetized
>
I don't find that anal retentive at all. That sounds completely normal
to me. But then, I do the same thing


--
Donna
A pessimist believes all women are bad. An optimist hopes they are.

In article >,
says...
> Okay, call me anal retentive, but my spices are alphabetized
>
I don't find that anal retentive at all. That sounds completely normal
to me. But then, I do the same thing


--
Donna
A pessimist believes all women are bad. An optimist hopes they are.

In article >,
says...
> I posted about liking these cutting sheets a while back and got flamed
> for not being environmentally correct. Sheesh.
>
I'm not talking about the disposable ones - these are reusable. I've had
them for quite some time.
--
Donna
A pessimist believes all women are bad. An optimist hopes they are.

In article >,
says...
> I posted about liking these cutting sheets a while back and got flamed
> for not being environmentally correct. Sheesh.
>
I'm not talking about the disposable ones - these are reusable. I've had
them for quite some time.
--
Donna
A pessimist believes all women are bad. An optimist hopes they are.

Terry Pulliam Burd > wrote in
:

> On Sun, 14 Mar 2004 03:14:09 GMT, Puester >
> arranged random neurons, so they looked like this:
>
>>--If you keep a large variety of spices in a cabinet, they are
>>easier to find if you group them by category: blends, savory,
>>baking/sweet/leaveners, ethnic, etc.
>
> Okay, call me anal retentive, but my spices are alphabetized (which
> requires re-alphabetizing after the 14 mo. old's visits, as my
> attached-to-the-wall-below-the-counter spice rack has become a major
> playing ground).

Mine _must_ be alphabetized as well, although I have them on multi-level
turntables that fit in upper kitchen cabinets.

> And, if you wrap celery in aluminum foil, it lasts for weeks.

I've got to try this. I don't always use celery quickly, and being able
to keep it longer would be great.

Wayne

>
> Terry "Squeaks" Pulliam Burd
> AAC(F)BV66.0748.CA
>
> "If the soup had been as hot as the claret, if the claret
> had been as old as the bird, and if the bird's breasts had
> been as full as the waitress', it would have been a very
> good dinner." Anonymous.
>
> To reply, remove replace "shcox" with "cox"

Terry Pulliam Burd > wrote in
:

> On Sun, 14 Mar 2004 03:14:09 GMT, Puester >
> arranged random neurons, so they looked like this:
>
>>--If you keep a large variety of spices in a cabinet, they are
>>easier to find if you group them by category: blends, savory,
>>baking/sweet/leaveners, ethnic, etc.
>
> Okay, call me anal retentive, but my spices are alphabetized (which
> requires re-alphabetizing after the 14 mo. old's visits, as my
> attached-to-the-wall-below-the-counter spice rack has become a major
> playing ground).

Mine _must_ be alphabetized as well, although I have them on multi-level
turntables that fit in upper kitchen cabinets.

> And, if you wrap celery in aluminum foil, it lasts for weeks.

I've got to try this. I don't always use celery quickly, and being able
to keep it longer would be great.

Wayne

>
> Terry "Squeaks" Pulliam Burd
> AAC(F)BV66.0748.CA
>
> "If the soup had been as hot as the claret, if the claret
> had been as old as the bird, and if the bird's breasts had
> been as full as the waitress', it would have been a very
> good dinner." Anonymous.
>
> To reply, remove replace "shcox" with "cox"

In article t>, Donna
Rose > wrote:

> In article >,
> says...
> > I posted about liking these cutting sheets a while back and got flamed
> > for not being environmentally correct. Sheesh.
> >
> I'm not talking about the disposable ones - these are reusable. I've had
> them for quite some time.

How do you anchor your sheets? Mine slide all over creation and I
can't use the spongy cabinet liner that I use with my other cutting
boards.

In article t>, Donna
Rose > wrote:

> In article >,
> says...
> > I posted about liking these cutting sheets a while back and got flamed
> > for not being environmentally correct. Sheesh.
> >
> I'm not talking about the disposable ones - these are reusable. I've had
> them for quite some time.

How do you anchor your sheets? Mine slide all over creation and I
can't use the spongy cabinet liner that I use with my other cutting
boards.

"Terry Pulliam Burd" > wrote in message
...
> On Sun, 14 Mar 2004 03:14:09 GMT, Puester >
> arranged random neurons, so they looked like this:
>
> >--If you keep a large variety of spices in a cabinet, they are
> >easier to find if you group them by category: blends, savory,
> >baking/sweet/leaveners, ethnic, etc.
>
> Okay, call me anal retentive, but my spices are alphabetized (which
> requires re-alphabetizing after the 14 mo. old's visits, as my
> attached-to-the-wall-below-the-counter spice rack has become a major
> playing ground).
>
> And, if you wrap celery in aluminum foil, it lasts for weeks.
>
> Terry "Squeaks" Pulliam Burd
> AAC(F)BV66.0748.CA
>
> "If the soup had been as hot as the claret, if the claret
> had been as old as the bird, and if the bird's breasts had
> been as full as the waitress', it would have been a very
> good dinner." Anonymous.
>
> To reply, remove replace "shcox" with "cox"

But the alphabetizing WORKS! And I'll bet "Oregano, Mexican" come just
before "Oregano, Turkish" on your rack.

Felice

"Terry Pulliam Burd" > wrote in message
...
> On Sun, 14 Mar 2004 03:14:09 GMT, Puester >
> arranged random neurons, so they looked like this:
>
> >--If you keep a large variety of spices in a cabinet, they are
> >easier to find if you group them by category: blends, savory,
> >baking/sweet/leaveners, ethnic, etc.
>
> Okay, call me anal retentive, but my spices are alphabetized (which
> requires re-alphabetizing after the 14 mo. old's visits, as my
> attached-to-the-wall-below-the-counter spice rack has become a major
> playing ground).
>
> And, if you wrap celery in aluminum foil, it lasts for weeks.
>
> Terry "Squeaks" Pulliam Burd
> AAC(F)BV66.0748.CA
>
> "If the soup had been as hot as the claret, if the claret
> had been as old as the bird, and if the bird's breasts had
> been as full as the waitress', it would have been a very
> good dinner." Anonymous.
>
> To reply, remove replace "shcox" with "cox"

But the alphabetizing WORKS! And I'll bet "Oregano, Mexican" come just
before "Oregano, Turkish" on your rack.

Felice

"Stark Raven" > wrote in message
...
: In article
t>, Donna
: Rose > wrote:
:
: > In article >,
: > says...
: > > I posted about liking these cutting sheets a while back and
got flamed
: > > for not being environmentally correct. Sheesh.
: > >
: > I'm not talking about the disposable ones - these are
reusable. I've had
: > them for quite some time.
:
: How do you anchor your sheets? Mine slide all over creation
and I
: can't use the spongy cabinet liner that I use with my other
cutting
: boards.
========

Wet a dish towel and place it underneath. That should stop the
sliding. I occasionally do that to mixing bowls.

--
Cyndi
<Remove a "b" to reply>

"Stark Raven" > wrote in message
...
: In article
t>, Donna
: Rose > wrote:
:
: > In article >,
: > says...
: > > I posted about liking these cutting sheets a while back and
got flamed
: > > for not being environmentally correct. Sheesh.
: > >
: > I'm not talking about the disposable ones - these are
reusable. I've had
: > them for quite some time.
:
: How do you anchor your sheets? Mine slide all over creation
and I
: can't use the spongy cabinet liner that I use with my other
cutting
: boards.
========

Wet a dish towel and place it underneath. That should stop the
sliding. I occasionally do that to mixing bowls.

--
Cyndi
<Remove a "b" to reply>

In article >, says...
> In article t>, Donna
> Rose > wrote:
>
> > In article >,
> > says...
> > > I posted about liking these cutting sheets a while back and got flamed
> > > for not being environmentally correct. Sheesh.
> > >
> > I'm not talking about the disposable ones - these are reusable. I've had
> > them for quite some time.
>
> How do you anchor your sheets? Mine slide all over creation and I
> can't use the spongy cabinet liner that I use with my other cutting
> boards.
>
I don't. I've never had a problem with them moving. I use them on top
of my regular cutting boards though, not on the counter, so perhaps
that's why.
--
Donna
A pessimist believes all women are bad. An optimist hopes they are.

In article >, says...
> In article t>, Donna
> Rose > wrote:
>
> > In article >,
> > says...
> > > I posted about liking these cutting sheets a while back and got flamed
> > > for not being environmentally correct. Sheesh.
> > >
> > I'm not talking about the disposable ones - these are reusable. I've had
> > them for quite some time.
>
> How do you anchor your sheets? Mine slide all over creation and I
> can't use the spongy cabinet liner that I use with my other cutting
> boards.
>
I don't. I've never had a problem with them moving. I use them on top
of my regular cutting boards though, not on the counter, so perhaps
that's why.
--
Donna
A pessimist believes all women are bad. An optimist hopes they are.

"Felice Friese" > wrote in message
>
> But the alphabetizing WORKS! And I'll bet "Oregano, Mexican" come just
> before "Oregano, Turkish" on your rack.
>
> Felice
>
Of course! Surely you jest! <BG>. I alphabetize for speed - drives me
nuts when I go to my son's house and have to check everything to find what I
want. Now, if you ask what I do with all the time I save........?

My handy hint: What to do with a slightly used pad of Brillo or SOS? Just
put it in a small sandwich bag for the next time you need it. No rust.

Dora

"Felice Friese" > wrote in message
>
> But the alphabetizing WORKS! And I'll bet "Oregano, Mexican" come just
> before "Oregano, Turkish" on your rack.
>
> Felice
>
Of course! Surely you jest! <BG>. I alphabetize for speed - drives me
nuts when I go to my son's house and have to check everything to find what I
want. Now, if you ask what I do with all the time I save........?

My handy hint: What to do with a slightly used pad of Brillo or SOS? Just
put it in a small sandwich bag for the next time you need it. No rust.

Dora

On Mon, 15 Mar 2004 07:03:23 GMT, Wayne Boatwright
> arranged random neurons, so
they looked like this:

>Mine [spices] _must_ be alphabetized as well, although I have them on multi-level
>turntables that fit in upper kitchen cabinets.

I can't imagine trying to find a spice out of the 3 or more dozen jars
I have if they *weren't alphabetized!
>
>> And, if you wrap celery in aluminum foil, it lasts for weeks.
>
>I've got to try this. I don't always use celery quickly, and being able
>to keep it longer would be great.

Trust me - if you wrap celery tightly in aluminum foil, you'll be
amazed at how long it lasts. Eventually, it gets a weird, color, but
it's still stiff <g>

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret
had been as old as the bird, and if the bird's breasts had
been as full as the waitress', it would have been a very
good dinner." Anonymous.

To reply, remove replace "shcox" with "cox"

On Mon, 15 Mar 2004 07:03:23 GMT, Wayne Boatwright
> arranged random neurons, so
they looked like this:

>Mine [spices] _must_ be alphabetized as well, although I have them on multi-level
>turntables that fit in upper kitchen cabinets.

I can't imagine trying to find a spice out of the 3 or more dozen jars
I have if they *weren't alphabetized!
>
>> And, if you wrap celery in aluminum foil, it lasts for weeks.
>
>I've got to try this. I don't always use celery quickly, and being able
>to keep it longer would be great.

Trust me - if you wrap celery tightly in aluminum foil, you'll be
amazed at how long it lasts. Eventually, it gets a weird, color, but
it's still stiff <g>

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret
had been as old as the bird, and if the bird's breasts had
been as full as the waitress', it would have been a very
good dinner." Anonymous.

To reply, remove replace "shcox" with "cox"

In article >,
Terry Pulliam Burd > wrote:

> On Mon, 15 Mar 2004 07:03:23 GMT, Wayne Boatwright
> > arranged random neurons, so
> they looked like this:
>
> >Mine [spices] _must_ be alphabetized as well, although I have them on
> >multi-level
> >turntables that fit in upper kitchen cabinets.
>
> I can't imagine trying to find a spice out of the 3 or more dozen jars
> I have if they *weren't alphabetized!
> >
> >> And, if you wrap celery in aluminum foil, it lasts for weeks.
> >
> >I've got to try this. I don't always use celery quickly, and being able
> >to keep it longer would be great.
>
> Trust me - if you wrap celery tightly in aluminum foil, you'll be
> amazed at how long it lasts. Eventually, it gets a weird, color, but
> it's still stiff <g>
>
> Terry "Squeaks" Pulliam Burd

I use celery up too quickly for it to go bad. ;-)
Even if it gets a little limp, it's still good chopped in to stir fry...

K.

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article >,
Terry Pulliam Burd > wrote:

> On Mon, 15 Mar 2004 07:03:23 GMT, Wayne Boatwright
> > arranged random neurons, so
> they looked like this:
>
> >Mine [spices] _must_ be alphabetized as well, although I have them on
> >multi-level
> >turntables that fit in upper kitchen cabinets.
>
> I can't imagine trying to find a spice out of the 3 or more dozen jars
> I have if they *weren't alphabetized!
> >
> >> And, if you wrap celery in aluminum foil, it lasts for weeks.
> >
> >I've got to try this. I don't always use celery quickly, and being able
> >to keep it longer would be great.
>
> Trust me - if you wrap celery tightly in aluminum foil, you'll be
> amazed at how long it lasts. Eventually, it gets a weird, color, but
> it's still stiff <g>
>
> Terry "Squeaks" Pulliam Burd

I use celery up too quickly for it to go bad. ;-)
Even if it gets a little limp, it's still good chopped in to stir fry...

K.

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article >, says...
> My handy hint: What to do with a slightly used pad of Brillo or SOS? Just
> put it in a small sandwich bag for the next time you need it. No rust.
>
>
I've started cutting them in quarters - it's a perfect size for a one-pot
job and there's never any waste. I don't have to feel guilty about
throwing away a rusted SOS pad that I only used once any more.

Of course, if I've a boatload of vessels or utensils that I need steel
wool for, I'll just use a whole one.
--
Donna
A pessimist believes all women are bad. An optimist hopes they are.

In article >, says...
> My handy hint: What to do with a slightly used pad of Brillo or SOS? Just
> put it in a small sandwich bag for the next time you need it. No rust.
>
>
I've started cutting them in quarters - it's a perfect size for a one-pot
job and there's never any waste. I don't have to feel guilty about
throwing away a rusted SOS pad that I only used once any more.

Of course, if I've a boatload of vessels or utensils that I need steel
wool for, I'll just use a whole one.
--
Donna
A pessimist believes all women are bad. An optimist hopes they are.