The Crazy Suburban Mom: 2009-02-15

Friday, February 20, 2009

Why is the brillo in a baggie?

Simple!

brillo

When I have a caked on, schumtzy pan and need a steel wool pad, it bugs me ...

Why?

Because I almost never have enough caked on, schumtzy pans at one time to use up the whole pad and all the soap.

If I leave it on the sink waiting for the next pan , it rusts and I have to throw it out anyway (and than clean the rust off the sink). If I saved up the gunky pots and pans, I'd be forever looking at a festering science experiment in my sink. If I just pitch the pad after each use, I'm forever buying them

Now when I have to use one...I use it, rinse it, put it in a baggie, and than put it in the freezer for the next time. I've found I can use them 4...maybe 5 times before they are buy-bye, all gone.

Now if you really want to be frugal - especially if you recycle your aluminum foil and have some clean pre-used specimens around - grab your hard to clean pot and a wad of foil and have at it. The wad of foil works as well as an SOS pad on burned on food. And grills, for that matter. (Of course, not non-stick... but you knew that, right?)

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Great way to get free books

PaperBackSwap.com - Our online book club offers free books when you swap, trade, or exchange your used books with other book club members for free.

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Tuesday, February 17, 2009

Slicer review


While I covet mandolins for slicing; unless I find one at a thrift store it's not happening. A few years ago I found a ceramic blade slicer at William Sonoma. I don't know if they have them anymore but it's a jewel. And after years of slicing; its still able to slice onion...celery... carrots... apples...potatos....and fingers. So use the guard.

I've had a parade of cheap slicers before this one (it was under $20) but this one is still slicing while the other ones are land fill.

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Joisy Girl

You Are 85% New Jersey!
Wow, you're totally Jersey. There's no doubt about it. Congratulations, and always be proud to be Jersey--it's a great thing to be!

How New Jersey Are You?
Take More Quizzes
 

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Sunday, February 15, 2009

Kids say the cutest things...

At my son's forth birthday party once yelled, "It's the best thing I never wanted and I love it!" after opening a presant.

It was the most perfect thing to say. And I understood exactly what he meant.

How many times have we never known we wanted something until we got it?

Gifts

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What's in my pantry for dinner? Kale!

Ah Kale! What? You've never tried kale? You think it's something that comes along side a steak as a garnish?

Oh silly you!

Kale rocks the house. Kale is so good... and don't tell anyone but it's good for you too. It's not metallic like spinach, nor does it cook down to mush... It can stay nice and tender ...without dissolving into a pile of spinachy goo.

Cooking it? A breeze! First get yourself 1 to 2 pounds of kale (try not to get kale that's too big because the stalks will be very tough). Chop it up roughly and rinse is very well... I like to put it in a large pot of water and let the grit fall to the bottom. If you skip this step you will feel like you are face down on a beach... and chewing... when you try to eat it. Not good. But clean the kale and it's sublime!

Heat 2 to 3 T of oil (olive, vegetable... or a combination of oil and butter) in a large saucepan over medium-high heat.

Add 2 cloves of finely chopped garlic and cook a minute (don't burn the garlic!) . Add the kale, stirring to get it going. Kale shrinks so don't fret... As long as you used a reasonably large pan, it will fit. But do use a reasonably large pan.

Add a half cup of stock (chicken, beef, whatever you have) or water to the pan and raise the heat to high. Mix in the kale a bit.

Cook 5 minutes until kale wilts.

Remove cover and continue to cook. Liquid will evaporate. Stir a time or two.... Season with salt and pepper to taste.

kale

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