Dear heavens. Keeping a kitchen under control shouldn’t be that hard. But with a freezer stuffed with mystery meat and a fridge full of flat wine and even flatter veggies, I know that it will take greater minds than Einstein’s to find a solution.
Between leftovers, half-used ingredients and the usual clutter suspects, an orderly kitchen is more theory than fact for me.
So, I’m borrowing some practical ideas from brilliant bloggers. These solutions are so simple, they border on genius.
- Opened a bottle of bubbly and didn’t finish it all? Wine writer, Gretchen Roberts, knows how to save sparkling wine without one of those pumps (which don’t always work). I used this trick when I made my Champagne and grapefruit sorbet.
- If you’ve a freezer full of unidentified items, Dana McCauley’s Sharpie solution will save you time and money.
- Your last excuse to skip the daily salad goes in the garbage along with slimy lettuce. Cheryl Sternman Rule’s marinated salad ensures you have a fresh supply all week.
Got any bright ideas you care to share?