Many meals from one rolled roast

I have found a way to get maximum meals and value from one single rolled roast. I bought a rolled pork roast which was way too big for just the two of us. Not wanting to be living on leftovers all week, I decided to cut it in half before cooking it. As I was about to place the uncooked half in the freezer, I decided to cut it into thinner slices and use the meat as pork chops instead. This has worked well! I also plan to cut the rolled roast into chunks in future, to use for stir fry, sweet and sour pork and so on. Normally you could never get pork chops or stir fry for $7.99 a kilo! There's no reason why you couldn't use this method with other rolled roasts too.

From nail biter to nail care teacher - tips that work

I was a nail biter from a very young age. Now, I teach others how they can have beautiful nails, without spending a fortune. All you need is a little basic nail care. Soak your nails in oil for 10 minutes each day for one month. Whatever oil is in the kitchen pantry will do. Massage each nail in a circular motion (not back and forth) with the ball of the thumb. After the first month, this treatment is only needed once a month .

The next step is to treat nails weekly for the next six weeks . Cleanse them with a nail polish remover, again starting at the end of the nail bed and working down the nail to the tip. From here on, apply a simple protective barrier nail polish every day. In the beginning, the nail polish builds up as you are learning - do not worry or be concerned about that - just only do the nails once a week. Every week also file and buff the nails. Only do this once per week, as one can over process the nails (just as you can do with skin and so on).

I have ended up teaching nails care for 20 years and all of my clients who have followed handling correctly as well as the process are the proud owners of beautiful nails and hands!

Cheap pasta sauce recipe

I make this vegetable pasta sauce for three reasons - it's cheap and healthy and it uses up leftover vegies (cooked and uncooked) so I save three times!

Whenever I serve up a dish of vegies for dinner (usually broccoli, carrots, beans and zucchini in my house) and it isn't all eaten, I put the leftovers in a ziplock bag and throw it in the freezer. Then, when my fresh vegies are starting to get to that 'oh dear' stage, I start cooking!

In a big pot, with a bit of olive oil, I fry onion and garlic and add all the 'oh dear' vegies - sometimes there is a fiddly bit of broccoli that is too small to use in a meal or carrots that are starting to wilt. Other vegies I have added include celery, cauliflower, broad beans, spinach, cabbage and capsicum. I chop and cook all of this - in summer I add fresh tomatoes, in winter I throw in a couple of cans of Home Brand tinned tomatoes. To this I add the frozen leftover vegies, a squeezie stock concentrate or stock cube and some water.

I cook the whole lot until everything is soft, and then I blitz it in a food processor or with a Bamix until it looks like pasta sauce. I then freeze this in meal-size portions and use it for everything - I add it to mince for bolognese, or just use it neat. My kids don't know it's full of vegies - they just think it's another jar of commercial pasta sauce!

Handy pillowcases make for a tidy linen cupboard!

I have saved myself the frustration of constantly losing items from my sheet sets (and the expense of having to buy replacements) by keeping them all together in a simple but ingenious way! I used to be constantly searching for a full set of sheets and pillowcases in my linen cupboard no matter how many times I tidied it up. It's crazy but, in my frustration, I actually found myself buying new sets! Knowing this wasn't a real solution I finally pulled everything out, put all the sets together and placed all the sheets and extra pillowcases inside one matching pillowcase. Since then I haven't lost a single item! I can easily see my sheets and duvet sets and the kids can now find their sets and make their beds on their own.