As I drove home from work today, my head began to hurt and my stomach began to feel like I had eaten knives. It is one of the oddest things when you can feel yourself getting sick, but you really don't know what to do next. Rest and fluids? Vitamin C? Tums and mint tea? It is a lot like when you have certain things happen in the kitchen and you wonder, "What now?"
Here are a few of my "What now?" moments and what I did.
Too many peeled potatoes - in a large bowl put your left over potatoes and then cover them with water and leave on the counter. This will keep them from turning brown.
Left over bones and bits of meat and vegetable tops and skins - toss it all in a pot with about 8 cups of water and let it boil for about 2 hours. Add salt and pepper to taste, take out the bits and pieces and you have a stock base for lots of different recipes. It is easier to buy it ready made in a box, but there is something about the smell of a soup stock cooking in the house.
There are fruits and vegetables that should not be put in the fridge. Also some can be helped in the ripening process. Here are a couple of links that may help.
http://t2.gstatic.com/images?q=tbn:ANd9GcS5DZzyuUXw06DMRsAfz9-igeNDl7XNe6_xfM92N33FXwAx9PoB-Q
http://www.cookingindex.com/info/34/features/what-should-i-store-in-my-refrigerator.htm
Chilies and soups change taste with time and are often better the next day. Spices develop more flavor, heat gets hotter and flavors mix and change. Don't be surprised if you like some dishes more the next day.
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