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*   Protect your kitchen sink cabinet from water damage this attractive way, and make it easy to clean.   Water from leaks, repairs, from around the sprayer hose, or from the wet bottoms of things you store can make a mess of the under-sink cabinet.  Protect it permanently with tile.  Clean it thoroughly and let dry.   Use tile contact cement and leftover ceramic tile to make a tile "floor".   Then finish one tile high around the sides and back.  Let dry.  Grout well, and voila!  A sanitary and pretty surface.

Heartburn's no fun, right?  Here's some practical hints for controlling it.

*  If you find a bug in grains or cereals, put the container in the freezer for 24 hours to stop infestation in its tracks.   See Ten Sneaky Commandments for Less Pesticide Exposure.

*   Here's more on sugar, carbohydrates (starches), protein and fatigue (how to avoid it).  The only change I would make to this good advice from ThriveOnline's article, "Five food tips to fight fatigue",  is to substitute tea for the coffee they recommend.   You can drink twice as much with the same amount of caffeine, and it contains wonderful antioxidants! 

*  Many people swear by bay leaves; put one or two in a canister of flour, they say, and it will keep weevils and such away.  Try it in containers of pasta, too.

*  Want to cut down on the fishy smell of fresh or frozen fish fillets, or the "muddy" smell and taste of some fresh-water fish?   Soak the fillets in milk for a bit before cooking.   In fact, if you freeze fish, place each piece in a small zipper freezer bag, add a little milk, squeeze out the air and seal.  The fish will be tastier, moister and smell better.  (The dogs will love the discarded fishy milk, later on.)

*  It's spring, and almost time to haul out that grill and enjoy some barbecue.   Here's some helpful hints and a very important safety tip for getting started.

An update: More Benefits from Calcium from Jessica Setnick.

*  Expecting company and want to impress them with your cooking skills and hostess abilities?  Stick with what you know or you may make a lasting impression of a different kind.  Don't try new recipes on company.   See New Recipes and Nasty Foods.

*  Do you like to serve deviled eggs but worry about the fat and cholesterol? Yolks contain all the fat and cholesterol and most of the calories; whites are mostly protein.  Cut the boiled eggs in half; separate the whites and yolks.  Start discarding yolks (the dog will love them).  For each yolk-half you discard, put a egg white-half in a blender or food processor.  When you have lowered the fat and calorie count to your satisfaction, chop the whites very, very fine.  Add to the remaining yolks and continue as usual.  You may wish to add extra seasonings to make up for the lost yolk flavor.

*  Got leftover boiled eggs and planning to make deviled eggs?  Put the yolks, mayonnaise and seasonings into a small zipper-lock plastic bag.  Squeeze to mash and mix.  Then snip off a bit of the corner and squeeze the yolk mixture out into the egg whites.  Garnish and serve.

*  Freeze zip-lock packages of shredded cheese for freshness.  If it freezes in lumps, whack it with something flat to separate the shreds before using.  

*  Make a large hole in the plastic wrap around fresh mushrooms as soon as you bring them home.  They need to breathe or they'll start to spoil.   After using some, place a folded, damp paper towel over them to keep them fresh for a few more days.

*  Don't salt soup until it's almost ready to serve.  The broth will then satisfy the need for a salty taste,  meaning lower sodium.  If you add salt early on, much will be absorbed into the solid bits, leaving the broth less salty than some would like.

*  Always keep a week's supply of canned, frozen or otherwise ready-to-eat foods in stock for the family in case of emergencies when you're ill or otherwise can't cook (guess why I didn't update the site since last Thursday!!!)

*  When you have a pie or casserole to bake that is full to the brim and juicy, don't take a chance on having it boil over onto the oven floor or spill onto your hands when you remove it.  Set it on a cookie sheet or jelly roll pan to catch the spills.

The Sneaky Kitchen
Web Site by Bess W. Metcalf   Copyrightę April 1999 - 201

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