Forget About It

Don’t discard that baby bottle brush just yet! You may be past the bottle and Sippy cup-washing stage, but that brush has more uses than you realize! Have a vase, salad dressing bottle, or thermos to clean? Your bottle scrubber will do the trick just great. Oh – and no need to wedge your arm all the way in to clean deep inside your non-removable freezer drawers. Just implement the – you got it! – bottle brush. Many brushes also come with a mini-brush attachment, perfect for cleaning thin objects.

Want a noodle soup that’s clear and pretty? Here’s a method that’s worth the extra effort. Boil the noodles separately and then add them to your soup. When noodles are boiled inside the actual soup pot, their starch is released into the soup, clouding it up. Bonus: Your noodles won’t disintegrate or become mushy.

Scenario A:You love the crispy crunch of salad, so you sit and check those romaine leaves for critters and creepy-crawlies. You dump those leaves –
hours of hard work – into a Ziploc bag and perhaps even remember to toss in a paper towel or two as well. You enjoy the salad for 24 hours but after that, it’s either spoiled or soggy. In time, you forego serving salad at mealtime altogether for fear of watching it go to waste.

Scenario B:You love the crispy crunch of salad. After ensuring their bug-free status, you toss those lettuce leaves into your Salad Sac. You grasp the drawstring closed and enjoy the crispy crunch of salad all week long.

Want a happily-ever-after ending to your salad experiences? The Salad Sac, a terrycloth bag designed especially for leafy greens, absorbs all moisture, leaving you with fresh, dry, crunchy greens. This gadget, allowing for easy and long-lasting storage, is a most worthwhile addition to the fridge of any salad lover.

Can you suggest some ways to use leftover chicken from Shabbat? I always “repurpose”
it for Chow Mein, but I would
love some new ideas…

The sky’s the limit with that chicken surplus of yours! Add these quick and easy ideas to your menu:

Heap chicken onto French bread or wraps and top it with your favorite sauce. You can mix and match sautéed green peppers, hot peppers, pickles, onions, and avocado with it.

Add shawarma spice to chicken, bake it a bit and serve with pita bread, pickles, and tahina.

Present your leftover chicken on skewers for delectable chicken kebabs. Complete the meal with the sautéed veggies of your choice.

Consider serving egg rolls or chicken wontons. These may require some preparation, but they’ll be a hit with your guests.

Of course, there’s always Chow Mein…

Ah, peanut butter! Who could resist peanut chews, peanut butter cookies or peanut butter blossoms? Dr. Ambrose Straub of St. Louis, Missouri sought a source of protein for his elderly patients who couldn’t chew. The year 1890 found him grinding peanuts into a paste. Apparently, it was a success; in 1903, he patented a fancy piece of equipment to do the job. Later, his peanut butter paste was sold to the public and made famous at a fair. The development of the hydrogenation process further enhanced the peanut butter, keeping the oil in suspension to create the creamy peanut butter we know and love today.