MMM... Pineapple

When cutting a pineapple, don’t throw away the rinds and core. Instead, simmer them in water on the stove for an hour or so. Let contents cool, then squeeze the rinds dry. Discard rinds and core. Pour liquid into a clean ice cube tray and freeze. For a nice spizazz, add these pineapple-flavored cubes to your lemonades, warm-weather punches, and herb iced teas.



Lengthen Your Lettuce Life

Soak your lettuces in iced water for 15 minutes, drain well, refrigerate. This process will lengthen the life of your lettuces by 4-5 days. This is the trick all produce departments and restaurants use.





For a KILLER Baked Potato…

Here’s what the great restaurants do: First, start with a “baker” (usually a nice-sized Russet). Then scrub well. Dry and rub with a healthy coating of olive oil. THEN (here’s the “holy cow, this is GOOD” trick) roll in Kosher salt. Prick each spud and bake at 350° until an inserted fork comes out easily and potato yields easily to slight pressure.

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