Is your goal this week to use up every last bit of the items in your refrigerator and pantry before they go bad? We can help! Here are five tips and tricks to get you to use up the last bits of things you have lurking in your kitchen.
After a week of making a concerted effort to reduce the food packaging that came into — and went out of — my home, I realized there was plenty of low-hanging fruit to pluck: having my groceries double-bagged when I was too distracted (or just plain slow) to fish my nylon market bag out of my purse; the extra utensils, napkins, and condiments that came along with my takeout; the countless small plastic bags I used to transport items from the bulk bins to my canisters at home. All of these were items I could do without easily and with minimal inconvenience.
It’s been two months since I told you I was California dreaming and I fear it hasn’t passed. I thought maybe I just longed for warmer weather, but spring has more or less arrived and I no less crave avocados that don’t require a week of hovering to capture their narrow window of edibility. I thought maybe I just needed a vacation, but we took a short one and I still found myself looking at photos from a certain large music festival in the Coachella Valley and thinking it looked kind of fun. (WHO AM I.) And last month, I went down a date shake rabbit hole and I haven’t come out since. At least these we can easily make at home.
Date palms were planted in the desert between Palm Springs and the Salton Sea as early at the 1890s, but they suffered a popularity problem — mostly people considered them obscure curiosities. As the old people say, necessity is the mother of invention, or in modern terms, all that was needed with the right marketing campaign, and Russ Nichol, a date farmer, landed on the perfect one in 1928, building a roadside shack making milkshakes and malts blended with his oversupply of dates. It wasn’t long before it became one of the iconic symbols of Palm Springs.
Some people say timing is everything, but I’d argue language is everything — especially when it comes to wine. We’ve all been there — standing in the wine aisle, paralyzed by the wealth of choices and dumbfounded by confusing language describing every bottle. Wine-speak can be intimidating, but it need not be.
What’s the deal with buttermilk? Often you buy a carton to make one recipe, and then find yourself with quite a bit left over. Yes, you can technically make a substitute for buttermilk with regular milk and either lemon juice or vinegar, but the results aren’t always as satisfying as using the real deal. And while freezing it is a worthwhile option, finding a few new recipes that make use of it should be part of the plan.
Luckily, there are plenty of ways to use up this luscious, fermented dairy product — from biscuits to coleslaw to ice cream. Here are 17 of our favorite recipes that will help you use up that carton.
We rounded up eight outdoor furniture sets that can each seat two people for a quaint meal outside (on even the smallest of balconies).
From Apartment Therapy → 8 Itty-Bitty Outdoor Dining Sets Big on Style, Not Space
I’m always looking for new ways to eat fruit — especially for dessert. Taking a page from the classic French dessert crème brûlée, juicy chunks of fruit are broiled with brown sugar until caramelized on top, and then topped with a creamy mascarpone-yogurt sauce and buttery macadamia nuts.
There is something that makes sense about turning to wholesome, natural pantry ingredients for nourishing our bodies from the outside as well the inside. You might not have considered deodorant a recipe for your kitchen, instead of from the drugstore, but let me show you how even this body basic can come from your own home.