Seemed like a good day to offer some tips and work with some video creation tools. Enjoy the simplicity!
Vinegar: My Friend
I keep a spray bottle with 2/3rds water and 1/3rd white vinegar. It sits on the counter where I do most of my food prep work and use my small appliances. A few quick sprays and my nonstick skillet is ready to roll again. A few more sprays and my cutting board is clean of bread crumbs, smells good, and is ready for chopping the carrots or making lettuce ribbons.
Parchment Paper: My Other Friend
Tired of spritzing your baking pans with oil or brushing them with butter? Even more weary of scrubbing at the baked-on food because the spritz didn't hit all spots? I retired my oil and have switched to dollar store parchment. Put your pan bottom on the paper to measure and make sure you have enough to cover the bottom, and at least leave "wings" on two opposite sides so you can lift out your food easily. If you want to totally reduce your mess, leave enough paper on all four sides before you cut the paper. Fold those corners into the pan and relax! The weight of the food (meatloaf, casserole, cake, chops) will hold the paper in place. Cook as usual. When done, carefully lift the paper insert with contents onto a plate and put your pan back into storage.
Tape and Marker
Living alone, I was throwing out far too much food, even though I am buying in the smallest increments I could. Spotlight on tape and a permanent marker. These sit on my prep table (next to the vinegar sprayer) so I see them every time I open new food items or fill plastic containers with prepped food. Pull a three inch piece of tape, fold over a half-inch to make a non-stick tab, and place the tape on a visible part of the container. I write "Op" and today's date. It is easy to lose track of how long something has been in the fridge or pantry. Simple, but I have thrown away a whole lot less since using this method,
Storing Soup..or Pouring Soup
Want an easy, mess-free way to store or transport that quart of soup you just made? I decided to use a juice jug with a locking top instead of all manner of plasticware. The handle makes it easy to lift and carry. The pour spout makes it easy to pour. And if your soup is loaded with all kinds of goodies, no problem. Just pour the broth, then use a long-handled spoon to serve the meat, vegetables, and pasta. Tall juice containers store so much better in your refrigerator too. And before you store, see tip #3: use that tape and marker!
What do you think? Anything here you can use? Give me feedback and I will drop in this type of posting from time to time. And if you have good ideas on shortcuts and helps, leave a comment. I am always looking for new ideas to try!
Really enjoyed your video! You and I are on the same wavelength about a number of household things. I use white vinegar in the laundry. It's a natural water softener, so I use it in the rinse cycle instead of ANY liquid fabric softener. Those commercial products always accumulate and gum up the works. Another low-tech product I use in the laundry is plain old baking soda. Great stuff! I throw about 1/4 cup (you could use more, but with soft water I try to be conservative) on top of the dirty wash before the washer fills, to boost cleaning. I re-use fabric softener sheets in the dryer until they lose their "crisp" feel; also keep a couple of tennis balls in there for fluffing -- but I guess that's common knowledge (as, perhaps, all of these ideas might be, for all I know...) As for marking food packages, I mark everything when I bring it home from the store, in any visible spot, with the date of purchase. That helps me to rotate what I have on hand and use the oldest stuff first; it also helps me decide when it's time to throw unused items out, especially if squinting at the printed-on expiration or sell-by date yields just a purply blur. I do this for frozen foods too -- even non-perishables, when I get on a roll. It's a Control Thing, I guess...I thought your idea about the parchment paper a good one -- never thought to try that before, but I will! BTW, I've found that dollar store post-its are as good as the name brand ones; also cotton rounds are about 1/3 the price they are anywhere else, and same quantity, comparable quality. And, finally, I'm also a faithful shopper at the dollar store for wrapping paper, gift bags, and tissue paper.
ReplyDeleteThank you so much for your tips. Pinterest is filled with what they call "hacks" using dollar store fare. I always stand a long time pondering what "else" I could use something for when I go to the DS. I love things like precut foil sheets - just the right size for so many things and yep, a dollar a box. Parchment paper is a new one in my backpack - always looked askance at putting "paper" in the oven, but it hasn't gone up in smoke yet and is really quite handy (in my craft room arsenal too). I saw a recommendation for getting longer life from perishables since I can't afford one of those sealer machines. You make sure cheese and bread or really, anything, are in bags which seal tightly and then use a straw to suck out excess air and close completely while you hold out the air. Don't advise for bags of rice (grin), but I am hoping it might help with breads and cheeses...they spoil too fast. Anyway, keep your ideas coming. I am going to add baking soda to the wash - I don't have soft water! Thanks.
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