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One of the best lessons I’ve learned when it comes to saving money on groceries is to simply just waste less food. If you actually eat something, then it’s money well spent! So it kills me to throw away fresh fruits and veggies just because something has gone bad before I’ve gotten to it. Over the years, I’ve picked up three little secrets that help me with this.
Here’s how I get the most bang for my buck in the produce section at any grocery store.
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There is so much to love in the second season of Netflix’s Queer Eye. When it came out two weeks ago I basically spent the entire weekend on my couch binge-watching the whole thing. It’s one of the those shows that really is as joyful, fun, and magnetic as it seems. And despite what people say, there really are a ton of smart cooking tips sprinkled throughout the series.
My favorite this season came from Queer Eye‘s resident food expert, Antoni Porowski, who uses a cheap, readily available tool to make better omelets in episode seven.
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Grilled chicken has had it rough from the get-go. In a stacked category of smoky grilled rib-eyes, juicy grilled pork tenderloin, and balsamic-marinated grilled mushrooms, grilled chicken doesn’t exactly come out on top (or, well, anywhere close). So we get it — you think you hate it. It’s actually easier that way, because if you hate it, you don’t have to make it, and that can be that.
But hear us out: Grilled chicken has come a long way from its bland and rubbery days, and we’ve helped get it there. We’ve brainstormed and problem-solved and grilled a lot of chicken, and have recipes and answers for all your grilled chicken woes.
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You’ve probably seen plenty of ads for the Yonanas machine. I know I have. And although this gleefully named gadget sounds a little bonkers, the promise of a machine that will turn almost-bad fruit into ice cream was too hard for me to ignore. My kids love fruit, but they also love variety, so it can be hard to finish up my weekly fruit purchase before it starts to go bad. (Especially when I shop at Costco — using up all that fruit can prove to be very hard!)
So getting a Yonanas machine seemed like a no-brainer. Here’s the premise: You take your fruit that’s just about to go bad, and freeze it. Obviously, as the cheeky name implies, bananas are the starter fruit here, and the company is very specific about saying that the bananas should be frozen when they’re quite ripe (aka cheetah-spotted, as they say). When you’re ready to make your fruit ice cream, you pull out your frozen fruit, let it soften for a few minutes, then run it through the Yonanas machine. It churns the mostly frozen fruit into the consistency of ice cream, which your family will gobble up!
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This super-fresh salad will surely have you seeing green — even though it doesn’t call for any leafy lettuces. We tossed zucchini noodles with a sweet and spicy honey jalapeño lime vinaigrette, added plenty of chopped fresh cilantro, and finished things off with a handful of salted pistachios to create the ultimate vibrant summer side.
It’s exactly the thing to serve alongside burgers, hot dogs, chicken, fish, or just about anything else you’re pulling off the grill this summer.
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For all its effectiveness, bleach is actually fairly finicky. Unlike vinegar, which can sit on a shelf basically indefinitely, bleach has a very short shelf life. “Bleach maintains its full strength and efficacy for between three and six months. After that, it loses about 20 percent of its strength per year,” says Nancy Bock, senior vice president of education at the American Cleaning Institute.
Once bleach starts to degrade, you can’t be totally sure that it will kill the harmful bacteria you’re targeting or remove the stains you’re hoping to lift. Beyond that, proper storage is key not just for effective cleaning, but also for safety, as it can be a hazard to kids and pets.
Here are the best things you can do when it comes to storing bleach.
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Lots of stores have started throwing sales for the 4th of July. (Nothing says “happy birthday, America!” quite like discounted consumerism!) And while some are definitely more appealing than others, Wayfair has got to be, hands-down, the best sale we’ve seen so far.
Here’s a sampling of what’s on sale now through July 5 — plus some of our favorite finds.
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Do you remember the absolute joy you’d feel when your mom would pop open a can of biscuit dough and a package of bite-sized sausages — meaning pigs and a blanket were on the horizon? Our version embraces that exuberance, but we’re upgrading the whole thing.
Thanks to our smart technique, you don’t have to individually wrap 50 tiny sausages to create the perfect bite of flaky, buttery pastry and smoky sausage (but more on that later). These are the easiest pigs in a blanket, and you’re going to be making them all summer long.
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Kitchn’s Delicious Links column highlights recipes we’re excited about from the bloggers we love. Follow along every weekday as we post our favorites.
Name something that a portobello mushroom can’t do. You can grill them, bake them, fry them, swap them in for burger patties, throw them into veggie wraps, turn them into mini pizzas — the list goes on. Here at Kitchn, we’ve even gone as far as to call them the “steak of the vegetarian world.”
They’re thick, meaty, absorb any kind of marinade, and perfectly cradle whatever stuffing you choose to fill them with. These ‘shrooms go the distance. And these caprese-stuffed garlic-butter portobello mushrooms from Cafe Delites are surging ahead of the pack.
Originally Posted At: https://breakingmuscle.com/feed/rss
You know what part of the gym is the most utilized—and the most underappreciated? The floor!
Most gymgoers never think twice about the gym floor. They simply walk around comfortably, glad that the floor offers them a stable surface with good traction for their resistance training, HIIT training, and other workouts.
For now classes are 6pm and 640pm at 2840 Wildwood st in the Boise Cloggers studio.
Book your class NOW!
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