Yeah, if you are so vehemently against olives and their drink-warming surface area, then specify that you don't want any olives in your martini. Is that difficult?
Myself, I like a dirty martini; I always ask for it, and most of the time the bartender knows what I'm talking about. It just wouldn't be the same without the gin-soaked olives.
I did away with the spice rack. Instead, I keep a vase full of fresh herbs on the counter (trim the stems and keep them in fresh water) for easy access - it saves time and promotes experimentation, not to mention looks and smells great.
I'm with Topcat - don't you order the martini in order to eat the olives? Wouldn't you fall off the bar stool after if you didn't have three fat olives to eat?
McSweet pickled onions are the best I've ever tasted - absolutely delicious in a Gibson.
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When I buy a bag of lemons I zest them and then juice them all. I freeze the zest in little baggies and the juice I freeze in ice cube trays and then place in baggies in the freezer. It's very convenient for baking and cooking.
I make a large beef roast on Sunday and we eat leftovers at least twice after.
We always make extra - doubling every recipe - to have leftovers and save cooking time.
cut n freeze -- and buy frozen when you can -- especially veggies since they tend to be fresher frozen
If you eat plenty of salads, cut everything up and put into plastic storage containers as soon as you get home from the store.
Make weekly menus for dinner, so there is no rushing to put something together for dinner last minute.
making several days worth of meals ahead of time, always having fresh sauce frozen and also have veggies prepped ahead of time.
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