Kyle mac move montreal
Make menus and keep a running grocery list. Photo by Allen McInnis / Montreal Gazetteĥ. A weekly menu and shopping list will keep stress levels down. I’ve bought enough to have a fresh one or two every day. But I’ll keep the roll of paper towel in a cupboard, out of the way, replaced by a stack of inexpensive white-cotton dishcloths (like the ones from IKEA) in a basket on the counter, with a bin for dirty kitchen laundry nearby. It’s indispensable for absorbing the grease from cooked bacon and fried chicken and for cleaning up really sloppy messes. The new habit: I have already switched to cloth napkins, but I can’t seem to give up paper towel. The other way to reduce packaging waste is to ditch bottled water and buy a reusable Thermos-style cup. Besides, a row of Mason jars filled with granola, lentils and dried cranberries in the pantry looks prettier than a jumble of boxes and brand-name bags. Buying food in bulk and transferring it to clean glass jars or recycled containers makes a big dent in the amount of packaging waste a household produces. It might be a batch of oatmeal cookies or cauliflower giardiniera to have with weekday lunches or slow-cooked apple or pear butter for toast in the morning, or potato gnocchi for Sunday lunch.Ĥ. Just a ball of pizza dough or a small batch of jam. The new habit: Make at least one old-fashioned food completely from scratch every week. I’m not talking about putting up big batches of pickles like our grandmothers did, just setting aside an hour or an evening or weekend afternoon to spend in the kitchen. In the rush to get things done, we often cheat ourselves of the pleasure in unhurried, old-fashioned pursuits like making jam or baking bread. This advertisement has not loaded yet, but your article continues below. All it takes is a whir through the food processor with the blade attachment. The new habit: Stop buying expensive bread crumbs from the bakery and make my own from all those stale baguette ends that go into the garbage. Even shrimp shells get a second life as the base for a seafood fumet. Those fennel stalks and all the green vegetable stems that are too fibrous to cook make good compost, but they are put to better use adding vitamins and flavour to soup stocks. Cheese rinds collected in a zippered plastic bag in the freezer add silky, salty body to the broth for minestrone soup. So many bits and pieces in the kitchen go to waste when they can be put to good use.
Parmesan rinds, shrimp shells, bread crusts, chicken bones. Most recipes call just for the white parts. Every time I throw away the feathery leaves from a fennel bulb or the long, green ends from leeks I feel a twinge of guilt. Article content Here are 12 ideas for getting there.ġ. Manage Print Subscription / Tax Receipt.