Kitchen Tips

You ever open your freezer and think, “Well, that probably shouldn’t be in there…” Yeah, me too. A few years back, I found a sad little bag of lettuce shoved behind the frozen blueberries. I must’ve tossed it in during one of those clean-out-the-fridge-before-vacation scrambles. When I thawed it? Let’s just say it looked more like seaweed than salad. Freezing food is usually a lifesaver—I do it all the time with soups, cooked grains, even cheese rinds for stock. But here’s the thing: not everything takes kindly to the deep freeze. Some foods just fall apart (literally), and others come …

You know, it took me years — years! — to realize my fridge wasn’t the magical fruit preserver I thought it was. Back in the day, I’d unpack groceries and just toss every fruit straight into the fridge. It was just what we all did, wasn’t it? Well, fast forward to one too many mealy tomatoes and flavorless peaches, and I started wondering… am I actually ruining my fruit? Turns out, I was. And if you’re doing the same thing, no judgment — but let’s fix it. Because some fruits just aren’t meant for the cold. They need warmth, airflow, …

Okay, let’s be honest for a second. How many times have you lovingly brought home a bundle of fresh herbs — bright, fragrant, full of possibility — only to find them a few days later looking like they went 10 rounds with a heatwave? Yeah. Me too. I can’t tell you how many sad little bunches of cilantro I’ve mourned over the years. And don’t even get me started on basil. One day it’s thriving, the next it’s a damp mess of regret in the back of the fridge. But here’s the thing no one really tells you when you …

Let me tell you a little story. A few summers ago, I came home from the farmers market with a big paper bag full of heirloom tomatoes — all colors, all shapes, practically glowing with that sun-ripened magic. I was so proud. And then? I popped them in the fridge because that’s just what I thought you were supposed to do. The next day, they were… sad. Flavorless. The texture? Mealy and weird. It was a tragedy in tomato form. That’s when I realized I’d been storing tomatoes wrong for years. If you’ve ever done the same — no judgment …

Okay, I’ll admit it: for years I had no clue what I was doing with avocados. I’d buy a few (they’re always on sale when they’re rock hard, right?), leave them out too long, or worse—toss one in the fridge way too soon—and boom, brown mushy mess. Every. Single. Time. And don’t even get me started on cutting into one before it’s ripe. That rubbery, bland disappointment? It’s enough to make you swear off guac forever. But after lots of trial and error, a few phone calls to my sister-in-law in California (she grows the darn things), and way too …

Let me tell you, the first time I saw my grandkids pass around a jar of pickle juice like it was some kind of magic potion, I thought, “What in the world is going on here?” I mean, growing up in the Midwest, pickle juice was something you poured down the sink after the pickles were gone — or maybe, just maybe, used in a potato salad dressing if you were feeling fancy. But oh, how times have changed. Turns out, that briny, puckery liquid is more than just a leftover. It’s become the go-to drink for athletes, health nuts, …

Okay, confession time. For years, I kept my potatoes in a bowl on the kitchen counter, right next to the onions, under the window. It was pretty — rustic, even. But you know what? Those potatoes were always sprouting or going soft before I could get through the bag. I’d pick one up, and it’d feel like a stress ball with eyes. Not great. Turns out, I was doing literally everything wrong — and I’m guessing, if you’re here, maybe you are too (no judgment, promise). But the good news? It’s super easy to fix. And once you get the …

You know that feeling when you finally sit down after a long day, open the fridge, spot those perfectly good leftovers, and think, “Yes! Dinner’s handled!” — only to find they’ve gone mushy, smelly, or just downright sad? Yep. Been there. Too many times. Truth is, most of us aren’t taught how to store leftovers properly. We just throw things in any old container and hope for the best. But let me tell you something — once I started actually learning how to store food the right way? Game changer. My fridge stopped being a graveyard of forgotten dinners, and …

Let me guess—your stove hood filter is looking a little… rough. Maybe a little sticky. Maybe a lot sticky. And maybe, just maybe, you’re avoiding looking directly at it because you know it’s due for a deep clean. Hey, no judgment—we’ve all got that one spot in the kitchen we pretend isn’t there. But here’s the thing: that little metal mesh trap above your stove? It’s working hard, catching all the smoky, greasy gunk while you fry bacon or sauté onions. And over time, it builds up into a mess that can make even the cleanest kitchen feel kind of …

I don’t know about you, but I’ve got a love-hate relationship with carpet. It’s cozy, sure—but between muddy shoes, spilled juice, and whatever that mysterious spot is by the hallway (don’t ask, I stopped asking), mine ends up looking like it’s been through a war zone. Now, I used to haul out those fancy bottled carpet cleaners—you know the ones. They promise a “fresh meadow breeze” and cost as much as dinner for two. But here’s the truth: they’re loaded with who-knows-what, and that smell? Whew. Overwhelming. So, I started making my own. And let me tell you something: it …