Recent Hints
DIY 'mixed vegie bags' makes meals faster and easier
This simple tip saves me money and time every day when preparing meals. Whenever I buy frozen vegetables, I bring them home and immediately divide them into portions, placing them into ziplock bags, then popping them in the freezer. I often divide up broccoli, peas, cabbage, sprouts, carrots into the same bag. This way, they take up less space in the freezer and I know exactly how many meals they will serve. None ever get wasted and they can be either stored together or placed with other food to make it instantly possible to grab a complete meal. The same method works well with fresh food in preparation for things such as school fruit or lunch breaks, when time is at a premium in the mornings!!
By: Ann w 1 response in the members' forumKeep nail biting (and vampires!) away with garlic
My mother put an end to my nail biting using this inexpensive trick. She simply rubbed a freshly cut piece of garlic onto my nail tips. Whenever I would be tempted to nibble my nails I would get a raw garlic taste in my mouth. Gross! It didn't take me long to be cured!
By: RosyHottest Hints
Dishcloth keeps vegetables fresh
We buy our vegetables every week at our local Sunday market. Occasionally, we fail to get through all the produce by the end of the week, and we're left with some sad looking vegetables in the fridge. I just hate waste!
We've found that putting a Chux dishcloth, or any absorbent dishcloth, in the bottom of our veggie drawers makes a huge difference. It absorbs any moisture from the bottom of the drawer, and leaves our vegetables fresh and crisp for a whole lot longer. Every week, we wipe the drawer, throw the dishcloth in the wash and replace it with a new one for another week of fresh, crisp vegetables. By doing this, we save around $7.00 per week!
Bickies in a hurry
I have just read the recipe for nut and oatmeal bickies on this site. I have used a similar recipe many times and find that six dozen bickies in one baking session are just too many. So, I only bake one dozen, shape the rest of the batter into balls, lay them in a single layer on a plate or roasting dish and place in the freezer. Once frozen, I put them into plastic sealed bags so they are free-flow and I can cook as many or as few as I need at 18 minutes notice - a couple of extra minutes since they are frozen to start with.
This is great for unexpected visitors, kid’s afternoon teas or $21 Challenge weeks. My friends think I'm so clever!
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