photo by House of sims

DEAR SARA: I have found several homemade mixes on your forums that I would like to make. If the mixes were stored in a glass jar and exposed to light, would it affect the mix? I am unsure with some of the spices. The reason I ask is because I would like to use glass jars, such as mason jars, and adhere a label. I think the mix jars would be cute lining my shelf in the kitchen, but I worry about freshness, etc., with the light. — Chris M., Missouri

DEAR CHRIS: If you would use these mixes quickly (within a few months), it would be fine. But it wouldn’t be a good solution for long-term storage. Heat, light and oxygen will impact quality. Foodsaver has a vacuum-sealer attachment for mason jars that can help keep your mixes fresh. If you plan to make these mixes regularly, jar-sealer lids can be a good investment.

DEAR SARA: I was wondering if you knew of a Web site where I can keep a list of our pantry items online? Or anything else useful that might help us keep track? — Lisa, Minnesota

DEAR LISA: You can keep a simple paper inventory and use a slash system in your kitchen. I offer a printable inventory form in my stockpile forum www.frugalvillage.com/forums/showthread.php?t=116882. It can be more efficient if it’s right near your actual pantry. But if you prefer an online solution, try www.trackmyfoodstorage.com (The Web site lets you plan, organize and track your food storage) or www.myfreshreminders.com.

DEAR SARA: Where can I get bubble wrap for free? — Karen, Massachusetts

DEAR KAREN: You can post an ad in your local newspaper, on Freecycle.org or on Craigslist. Call furniture stores and discount department stores (or look for retail stores that sell a lot of fragile merchandise), and ask whether they throw away any on a regular basis once their boxed shipments arrive.

DEAR SARA: How do you make French toast? — Gina, Illinois

DEAR GINA: It depends on my mood. I can whip up a batch using regular white or wheat sandwich bread or Texas toast (thicker breads taste better to me), eggs, milk, cinnamon, a splash of vanilla and a sprinkling of sugar. You can use flavored creamers instead of milk, too. I like to mix it up a bit and use cinnamon-swirl bread or banana bread for a real treat. Here’s the recipe.

Banana-Bread French Toast

3 eggs
3 tablespoons sweetened condensed milk, or substitute regular milk
1 teaspoon vanilla extract
cinnamon, to taste
butter
1 loaf banana bread

In a bowl, whisk together the eggs, milk, vanilla and cinnamon. Set aside. In a large skillet, melt the butter. Slice the banana bread. Dip each slice into the egg mixture, then cook in the skillet, turning once until golden brown. Dust with confectioners’ sugar. Serve with maple syrup, peanut butter, fruit preserves, cream cheese, caramel sauce or fresh fruit such as strawberries and pineapple.

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