Archive for March, 2012

Punch – Spring into Coolin’ Drinks….

English: Ice cubes

English: Ice cubes (Photo credit: Wikipedia)

Spring has Sprung, Summer is close behind – time to get the IceChests out of their hibernation, clean em up and ready for fillin’…

Some tips for keep it kool: Cold Punch

A “Cool” Idea

To keep ice cubes from melting at a party, put them in a bowl, and then set that bowl in a larger one filled with dry ice.

Keep Your Punch Cold

Drinking punch that’s half water is never fun, but ice cubes can melt so quickly when left out in a bowl. One of the easiest ways to keep a large punch bowl cold is to make larger ice cubes, as it will take one giant ice cube much longer to melt than many little ones. To make a long-lasting, large cube, fill a rinsed-out milk or juice carton half-full with water. Then peel off the cardboard when it’s time to use.

Ice Cube Math

If you run out of ice at a party, you’re in trouble! But how do you know how much to buy? Use this simple metric. If you’re serving mostly cocktails, the average person at a party will go through 10-15 cubes. When you buy ice cubes in the bag, you will get about 10 cubes per pound.


Champagne lost its fizz?

Place a raisin in the glass and the last bits of carbon dioxide that remain will cling to the raisin, then be released again as bubbles. You can also try throwing a few raisins into the bottle before you make the final pour.

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If I Buy This Now – How Long Will It Last????

The Lifespan of Your Produce:

Tomatoes are on sale, and they’d be great to use in that fresh

salsa you want to make for next week’s picnic. But will they still be

good? The handy list will give you a rough timeline of how long

your ripe fruits and veggies will last once you get them home

from the market.













Greens (lettuce, spinach,chard, etc.)




String beans

Summer squash








Brussels sprouts












Will be adding to this list Seasonally – will make it more helpful….

Onions Make Me Cry…

Onions on a neutral, mostly white background

Onions on a neutral, mostly white background (Photo credit: Wikipedia)

Hey Foodies,

Here are some tips for keeping those evil but necessary onions around longer…


Separate Your Onions and Potatoes

Potatoes hate onions … at least until they’re cooked together.

Onions should never be stored with potatoes because moisture from the onions can cause potatoes to sprout. Onions also release gases that will alter the flavor of a potato.

Onion Color Counts

Yellow and white onions can be kept for a longer amount of time than red ones, as they have a lower sugar content. Store in an open space that’s cool and dry, and away from bright light, which can make them bitter. Don’t store them anywhere that may become damp.

Keep Onions Fresh

The sugar content in yellow onions makes them spoil quickly if they are stored closely together-who knew? The solution is to store your onions in an old (clean) pair of pantyhose, making knots in the legs so the onions can’t touch. It might look a little weird, but it works!

An Onion’s Better Half

If you need only half an onion, use the top half first, because the root half will store longer in the refrigerator (it won’t sprout).

A Second Life for Your Onion

If you have an onion that starts to sprout, place it in some soil in a pot on a windowsill and, as it continues to sprout, snip off pieces of the sprouts to use in salads. These tiny greens are flavorful and mild.

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Cheezy Tips for Cheese Lovers…

All you Cheese Fanatics out there – here are some idea’s for hanging onto that expensive Cheese you just paid a small fortune for :

Extend the Life of Your Cheese

To keep cheese mold-free longer, place a piece of paper towel that has been dampened with white vinegar in the bottom of a plastic container with a tight-fitting lid. Add three or four sugar cubes, which will attract the mold if some does form. Make sure to use a clean knife whenever you cut the cheese.


Keep Your Cheeses Longer

Before you store semi-hard cheeses like Cheddar, Swiss, or Gruyere, rub the cut edges with a little bit of butter. You’ll never notice the taste difference, and the cheese will be less likely to dry out or become moldy.


How to Soften Cheese

To soften a piece of hardened (but not moldy) cheese, submerge it in a bowl of buttermilk for one minute. If it’s still not soft, cover the dish and refrigerate it overnight.


Revive Moldy Cheese

Believe it or not, cheese with a little mold on it is still perfectly safe to eat once you remove the offending areas. The easiest way to do this is to take a knife or cheese grater, dip it in vinegar, and slice the mold off. Dip the knife in vinegar after each slice-it kills the mold and prevents it from coming back.