If your kids complain that the sandwiches you make in the morning are mushy by lunchtime, put the mayonnaise (or any condiment) in a resealable plastic bag, and stick it in the lunch box. This way, the kids can season their own sandwiches at lunchtime by turning the bag inside out and rubbing it on the bread.
Tip of the Day: Turn a Brown Lawn Green
If your grass turns brown after mowing, either you’ve cut it too short, or the blades are dull. Dull blades tear up the grass instead of clipping it cleanly. It may be time for a new mower.
Five Shortcuts to Make Cleaning Your Kitchen Easy
Do you feel like your kitchen takes forever to clean? Even if you do feel up to the task of tackling all the food and grease stuck in every crevice, you usually end the job with the smell of bleach and other chemicals all around you (and on you). Luckily, we have five shortcuts to help make cleaning your kitchen easy--without chemicals! Visit our new website for these great kitchen cleaning tips.
Tip of the Day: Forgo the Foliage
The best summer vacation you’ll ever take might not be in the summer. As soon as Labor Day goes by, the rates go down drastically on hotels and airfare to most vacation destinations. Some of the most-discounted areas are the Caribbean, Hawaii, California, and anywhere else there’s a beach. In a warm climate, it will still be as hot as ever on the sand. But the price will be much less and you’ll get the added benefit of having fewer crowds. Check out a travel site like Travelocity.com for good deals to your dream destinations.
Recipe of the Week: Whole Roasted Chicken With Lemon and Herbs
Buying an entire chicken instead of buying just the breasts, thighs, etc. is always more economical, and the great thing about roasting a chicken is that you can put it in the oven, walk away from it, and get things done around the house while it's cooking. Stuff it with chopped celery, onion, and carrots, and your side dish is cooking at the same time! Or try this tasty alternative, which we've adapted from the Whole Life Nutrition Cookbook.
Ingredients
1 whole chicken, 3 1/2 to 5 pounds
4 cloves garlic, chopped
1 small lemon, cut into chunks
1/4 cup chopped fresh parsley or 1 tablespoon dried parsley
1/4 cup chopped fresh herbs or 1 tablespoon dried herbs, such as chives, rosemary, thyme, marjoram, or a combination of these
1 tablespoon extra virgin olive oil
2 teaspoons sea salt
cornstarch or arrowroot powder
How to Make It
1. Preheat oven to 450 degrees F. Place chicken in sink and rinse, inside and out. Then place in a glass baking dish.
2. In a small bowl mix together everything except the cornstarch / arrowroot. Place some of the mixture into the cavity of the chicken and the rest sprinkled around the chicken on the bottom of the pan. Add about 1/2 inch of water to the bottom of the pan. Sprinkle the top of the chicken with sea salt, freshly ground black pepper, and some extra virgin olive oil.
3. Place chicken into preheated oven and roast at 450 degrees F for 15 minutes; this seals in the juices. Turn down the heat to 325 degrees F and continue to roast for 1-1 1/2 hours or until juices run clear. Baste every 20-30 minutes to keep the chicken moist.
4. To test for doneness, pull the thigh away and check for clear juices. If they are still a little pink, then the chicken needs more time. You can also use a meat thermometer to test for doneness. Insert it at the thickest part of the thigh. It should read about 180 degrees F when the chicken is fully cooked.
5. When chicken is done, place onto a platter or cutting board to carve. Pour juices from pan through a strainer and into a small pot. Whisk 2 tablespoons of arrowroot powder or 3 tablespoons of cornstarch with a little cold water in a small bowl, then add to the juices and whisk together. Simmer over low heat while whisking until the gravy thickens. Add salt to taste.
Do you have a chicken recipe to share? Let us know!
Ingredients
1 whole chicken, 3 1/2 to 5 pounds
4 cloves garlic, chopped
1 small lemon, cut into chunks
1/4 cup chopped fresh parsley or 1 tablespoon dried parsley
1/4 cup chopped fresh herbs or 1 tablespoon dried herbs, such as chives, rosemary, thyme, marjoram, or a combination of these
1 tablespoon extra virgin olive oil
2 teaspoons sea salt
cornstarch or arrowroot powder
How to Make It
1. Preheat oven to 450 degrees F. Place chicken in sink and rinse, inside and out. Then place in a glass baking dish.
2. In a small bowl mix together everything except the cornstarch / arrowroot. Place some of the mixture into the cavity of the chicken and the rest sprinkled around the chicken on the bottom of the pan. Add about 1/2 inch of water to the bottom of the pan. Sprinkle the top of the chicken with sea salt, freshly ground black pepper, and some extra virgin olive oil.
3. Place chicken into preheated oven and roast at 450 degrees F for 15 minutes; this seals in the juices. Turn down the heat to 325 degrees F and continue to roast for 1-1 1/2 hours or until juices run clear. Baste every 20-30 minutes to keep the chicken moist.
4. To test for doneness, pull the thigh away and check for clear juices. If they are still a little pink, then the chicken needs more time. You can also use a meat thermometer to test for doneness. Insert it at the thickest part of the thigh. It should read about 180 degrees F when the chicken is fully cooked.
5. When chicken is done, place onto a platter or cutting board to carve. Pour juices from pan through a strainer and into a small pot. Whisk 2 tablespoons of arrowroot powder or 3 tablespoons of cornstarch with a little cold water in a small bowl, then add to the juices and whisk together. Simmer over low heat while whisking until the gravy thickens. Add salt to taste.
Do you have a chicken recipe to share? Let us know!
Tip of the Day: BBQ Squeeze
A Labor Day barbecue is one of our favorite summer traditions. The not-so-great part? Clean-up. One way to make it easier is to eliminate the entire barbecue sauce brushing routine, which is arguably just a way for guys to flex their muscles as they prepare for a big fire. Instead, use one of those disposable sport water bottles with the squirt top to store the sauce and squeeze while cooking as needed. Keep in the fridge when not in use.
Tip of the Day: Save Some Beer for the Bugs
The next time you’re having a party in your garden, place a few cans of open beer around the perimeter of your yard—insects will be more attracted to the beer than they are your guests.
Tip of the Day: Keep the BBQ Going
Nothing gets the Labor Day party going faster than firing up the backyard grill. Just make sure you keep all that smoked and grilled meat coming—it’s unforgivable to run out of fuel before the last kebab is bobbed. Even without a gas gauge, there is a way to figure out how much fuel you have left. Here’s what to do a day or two before the party-goers are set to arrive. Boil water, then pour it down the side of the tank. Place your hand on the side: the cool part has propane inside, the warm part is empty.
Tip of the Day: Is This How Popeye Shaves?
Shaving cream feels great, no doubt, but did you know it’s actually not the most efficient way to get a good shave? Next time, try shaving with olive oil instead—you’ll get a closer, smoother shave.
Tip of the Day: Vanquish Ant Hills
Ants hate oranges, so blend orange peels with water and pour the concoction wherever the little guys are bothering you. Some people also swear by hot chili peppers. Use whichever smell you prefer to have permeating your living space!
Subscribe to:
Posts (Atom)
Posts
