Article continues below ↓ advertisement | your ad here I’m one of those people that does mental check-ins and asks myself this question on a regular basis. I know there are others that wonder if there is “something more.” My brand of “something more” and “is this it?” is like this uneasy feeling that gnaws [...]
One common weight-loss tool is making choices from a food exchange list. Frugality works in a similar way. You can make decisions based on available alternatives. Instead of losing weight, you save money, use what you have on hand, repair and/or waste less. What type of cheaper options have you discovered? Here are a few [...]
photo by tokyofoodcast My husband gave me a garlic press, and I don’t know how I went without one for so long. What was I thinking? I’ll tell you what I was thinking: I didn’t need it. Some purchases are investments in ourselves, such as items that offer comfort, knowledge, more time and sometimes just [...]
Preparing a large holiday meal can be stressful. It’s not easy to plan, prepare and coordinate cooking times for the entire menu. If you’re smart, you’ll lighten the load by planning a potluck with family and friends. But if you’re the sole cook slaving frantically over the stove, cleaning and trying to get everything perfect, [...]
D EAR SARA: In a recent newspaper article, a lady inquired about dry-pack canning. How long will flour keep using this method? Also, will this method prevent weevils from hatching out in flour, as they sometimes do? Does it matter if it is bleached or unbleached flour? Thank you. — Jim Smith, email DEAR JIM: [...]
DEAR SARA: I’ve been looking for deviled-egg variations. How do you make your deviled eggs? — Debbie, Maryland
DEAR DEBBIE: I like my deviled eggs simple. I combine mayonnaise, yolks and mustard. It’s the basic and traditional way. I don’t like pale filling because it looks unappetizing. As for variations, I wouldn’t turn down stuffed eggs with the following additions: pickle relish, Dijon mustard, cheese, crumbled bacon, paprika, ham, olives, celery, chives, Tabasco sauce or Old Bay seasoning. Sometimes I pipe the filling and sometimes not.
