These might be well known to some of us "sage" cooks, but here's hoping they help those new to the wonderful world of cooking!
Tip #1: I buy eggs by the 60 packs. Sometimes, as the end of the month, I have a few left. I take those out of my container, and hit them with a felt tip marker.
Tip #2: When I chop off the ends of celery, I freeze them. They stay good for about 3 months. I then pop them in a soup or stew stock, just to flavor the liquid. It's especially nice if I don't have celery that week. Once the end is used up, I just spoon it out and toss it away.
Tip #3: I have almost no counter space in my kitchen. Recently, I got the idea that I would put things in a drawer that I seldom use, you know the stuff. Then, set a cutting board on it.
By Sandi/Poor But Proud from Salem, OR
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I also like the idea of putting the eggs in the plastic "shoe box". Never would have thought of the celery idea either. Thanks.
Because egg shells are porous, I don't think I would like to use a marker on them. I just hard boil and shell the older eggs and use them that way. I have some recipes that use hard boiled eggs and although it takes time, I finely chop the tops of the celery, especially the leaves, put them in a zip lock bag and use them in soups and stews straight from the freezer.
Often when I am using celery, I am also using onions and carrots. I stuff all of the usually discarded peels and end pieces of the vegetables into a zippered freezer bag to use to make stock. I add to the bag until I feel I have enough then haul it out for vegetable stock.
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