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Store-Bought Chicken Stocks, Reviewed: Which Are the Best?
Maybe this will help. I 'm no purist but every chance I get I will make stock of some sort. Having clams/ mussels?( simmer the water that they were steamed in. This takes none of your time, we are talking reduction here), freeze.
Left over veggies? look like some of your herbs are going to need to be garbaged? Chop, add water simmer, strain, freeze. Is that a lot of work? And of course, the minute I have a chicken/ turkey carcass, add water, simmer, strain. Youe will always be ready to make a healthy soup/ gravy/ sauce. Save all your tasty cheese rinds too to pop into soup. There is no end to this.
Nana H
Crusts: Way or No Way?
WAY. I love the crusts, or the heel as it used to be called. We NEVER throw them away and regardless of the type of bread, be it a sliced white grocery store bread , multigrain or a wonderful artisanal crunchy bread I would always save and freeze( really, boys and girls, it takes seconds to do this) all the bits for bread crumbs or if I am in the mood, I will dice and saute them into a few croutons. Your freezer is really your best friend if you can learn to use it as an adjunct to food preparation rather than a food storage facility.
Nana H
Kellogg's Testing a Shorter, Fatter Cereal Box Design
I wonder if we really need the box? Let's get rid of the 2 layers of packaging; a bag within a box. I save all the cereal bags and use them to store cheese, bacon, whatever, in the fridge.I try to reuse them at least 2 or three times beofre finally using them to discard something in my black bib.
Nana H
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Soaking the beans overnight is really the answer. Takes a second the night before. I just pop them into an empty pasta sauce jar filled with water and store them over night in the fridge. You can hold them for a few days that way so the decision to soak need not be so precise.
Nana H