Slice lemons (or limes) crosswise and place them on a parchment-lined cookie sheet. Freeze, then transfer slices to a resealable bag. Add the frozen slices to your summer drinks to keep them cold without watering them down.
Use a muffin tin to serve up the condiments at your next cookout. Place mustard, ketchup, relish, mayo, pickles, onions—whatever fixings you’re serving— in each of the muffin compartments. Makes serving and clean up super easy!
Keep herbs fresh in a jar or vase of water as you would fresh-cut flowers. Just snip off what you need, and change the water daily. This works especially well for flat-leaf parsley.
If you bought some fresh asparagus but won’t be eating it right away, cut off an inch off the bottom of the stalks and store in a glass jar with a few inches of water, loosely covered, in the fridge. They’ll keep fresh up to a week or more!
To thicken soups, stir in instant potato flakes. Use no more than a teaspoon at a time until it reaches the desired consistency (starch thickens quickly!). Perfect for those who can’t tolerate dairy and cream-based soups.
Pumpkins labeled “pie pumpkins” or “sugar pumpkins” are the best varieties of pumpkin for cooking. They are smaller than traditional carving pumpkins and have a sweeter, less-watery flesh. Select a pumpkin with a stem at least one to two inches long. Stems shorter than this will hasten the pumpkin’s decay. Misshapen pumpkins are fine for
Place fresh blueberries in a single layer on a cookie sheet and place in the freezer. After they are frozen, transfer them into an airtight bag or container and place back in the freezer where they will last 6-8 months. For best results, make sure your blueberries are completely dry before freezing. No need to
Make corn on the cob in a cooler! It’s a unique way to feed a crowd at your next cookout. Simply shuck your corn and place the ears in any size clean, sturdy cooler (not styrofoam). Add boiling water (2 quarts per 12 ears) and snap down the lid. Let sit for 30 minutes, drain,
Stop the pain and itching of poison ivy by rubbing a watermelon rind over the rash and don’t rinse it off. Allow it to dry naturally. Watermelon is high in water and creates a soothing effect on the rash. Another option is to use banana peels!
Serving stuffing at your holiday table? Break out the muffin tins! Create single serving “stuffin’ muffins” that have lots of crispy edges. Perfect for the kids’ table, plus they’re easy to store and reheat.
