Bulk Bins for Earth Day
I'm big on milestones. New Year's for reflecting and prioritizing, spring for weeding and cleaning out clutter (both literally and metaphorically). So with April being
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I'm big on milestones. New Year's for reflecting and prioritizing, spring for weeding and cleaning out clutter (both literally and metaphorically). So with April being
Relatively speaking, our garden is small. In the past, we've designated two narrow beds in back for vegetables and managed to shoe-horn in a couple dozen vegetable plants. I'll admit to longing, though, for sprawling zucchini and melon vines, and beans that bloomed at a height my daughter could reach without having to sit on Daddy's shoulders. Now that I've learned to look beyond borders, I have them.
There are times when it enriches the soul to set order and tidiness aside and make a mess, and summer is one of them.
I have such vivid memories of visiting my grandparents when I was little, including the pot of Nan's barbecue–my grandma's version of a sloppy Joe–which in some unspoken agreement between she and I had become the de facto welcome dish for our visits. This week, as we roll into summer and a season full of family gatherings, ponder what traditions you'd like to pass on.
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Kids who eat meals with their families get better grades and are healthier as adults. Try these tips to help your kids learn how to eat right and love it!
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There is one case in which “buy wild” is always a sustainable choice, and a green-rated one at that. Alaskan wild salmon. Try some from the Copper River with this tasty summer stone fruit salsa.
These days, home is a second-story condo with no yard. Instead, we have a sunny, south-facing balcony and a sizable deck, which means our urban farming must be done in containers. Which is all right by me. Even when I lived in houses with yards, I was still more inclined to garden in containers because I’m horticulturally challenged and lazy. Overseeing a few containers just seemed…easier. And it is; even I’ve managed to cultivate pots of vigorous herbs and sweet cherry tomatoes.
The urge to do some serious spring cleaning has hit, and I wondered how many others shared my crazy pantry dilemma. So I’ve put together a list of the three most common ingredients lurking in cupboards and included ideas for using them.
“Profits are measured in pennies,” one of my culinary school instructors often repeated to remind us of the importance of maximizing our use of ingredients. Smart chefs–those who want to stay in business–do this all the time and now, thanks to a stagnant economy, it’s a practice budget-conscious cooks are bringing home.
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