What’s the best way to eat your daily recommended fruits and vegetables? Put them at eye level in the fridge, where you can see them (and remember to eat them). We’re fans of this strategy, as are the designers of the Fabrack, which is basically a hammock for your fruits and vegetables. Is this a product-oriented solution to the all-too-ineffective produce drawer?
Day 12 Task: Clean and Organize Your Pantry Shelves
After tossing, organizing, and donating my pantry goods, it was time to clean the cupboards and organize everything. This was the easiest and most satisfying assignment of The Kitchn Cure so far. I don’t have a ton of space in my cupboards, so it was a no-brainer on how to organize all the pantry goods in the kitchen. Remind me, why didn’t I do this earlier?
Read on for very satisfying before and after shots of my pantry.
We’ve been proud supporters of The Peconic Land Trust and Amber Waves Farm (read our posts about the farm here) for years as Apartment Therapy Media gives 1% of its revenue to environmental organizations through Yvon Chouinard’s 1% For The Planet organization. This week I want to give a shoutout and invite anyone on Eastern Long Island to come with me and Ursula to a great little fundraiser at the farm on Sunday. All the info is below.
Jackson Galaxy is a bone fide cat whisperer. He’s the host of Animal Planet’s My Cat From Hell and co-author of the forthcoming Catification — he knows what makes our feline friends tick.
I recently spoke with Jackson about a topic that has plagued me for quite some time (and if you’re a fellow cat owner, it’s no doubt plagued you, too): how to keep curious cats off our kitchen counters.
Cookbook: The Paleo Kitchen: Finding Primal Joy in Modern Cooking by Juli Bauer of PaleOMG & George Bryant of Civilized Caveman
Overall Impression: This book is a great resource for people interested in trying out the Paleo lifestyle without having to sacrifice their favorite comfort foods!
The Paleo diet has gained a huge following these past several years. The diet claims to follow the blueprint of what our ancestors ate and excludes things thought to be difficult to digest such as grains, legumes, dairy, processed oils, and refined sugars. You might be staring at me blankly right now thinking, “Well, then what the heck am I supposed to eat — sounds like a bummer.” I hear you.
Sometimes I buy a baguette or a loaf of sourdough, brioche, or ciabatta, and for one reason or another, it doesn’t get finished. I always have good intentions of storing the extras in the freezer for later. But all too often I forget and a day or two later I have a loaf of stale bread on my hands.
If you find yourself in the same position, instead of tossing it, try these great ways to get more life out of your stale bread.
It’s still summer, and that means plenty of gatherings and potlucks with friends. There are al fresco dinner parties and cookouts aplenty. As a guest, I never like to show up empty-handed. I like bringing a little something to say thank you to my hosts, and if that thank you just happens to look like a spicy tequila that’s been infused with jalapeños — well, that’s even better. I’ve never had a host (or fellow guest) be disappointed with this easy cocktail contribution!
Here’s how I make it — the best part is it takes only a few minutes of work and a couple hours of steeping. Last-minute gift, here you go!
Few months ago I purchased a small tub of white truffle butter from a French man who was offering samples from his booth at the Marin Farmer’s Market. At $10 for 3 ounces it was expensive, at least for my budget. But the French man was very charming and the sample was quite good so I took it home, threw it in the freezer and over the course of the last several weeks, dipped in here and there to add just a hint of that wild, delightful, truffle magic to all sorts of dishes.
A little goes a long way and that, my friends, is your good news for today.
It’s the weekend, and perhaps one of the last ones before going back to school or back to work. How are you using your summer weekend hours? I’m stocking up my freezer for a busy fall, and planning next week’s meals. What about you? And how’s your Kitchn Cure going, by the way? (Here’s today’s assignment; it’s a fun one!) Happy cooking, and don’t miss these posts from the past week:
The angle: For every occasion, there is a feast — from an afternoon scrounging for treasures at a flea market to the first snow day
Recipes for right now: Espresso Chocolate Chip Cookies, Turkish-Style Eggs with Yogurt, Mini Strawberry Cakes, Grilled Fennel & Watermelon Salad, BBQ Ribs with Coffee Mole Sauce, Cantaloupe Campari Granita
Who would enjoy this book? Cooks who love to throw gatherings big and small.
