It’s not often that we pat ourselves on the back here, but a few of you have emailed to let us know about this delightful Shelterrific shout out in the September issue of Cooking Light magazine. We’re listed upfront in “The Editor’s Dozen” which tickles us to no end (and reminds us that we need to do more sales posts for you!). Looking through the issue, we’ve now got a list of inspirations for future Real Life Test Kitchens. Crispy Skin Salmon with Fiery Asian Slaw, anyone?
We go through a lot of San Pellegrino mineral water in my house. I love its soft effervescence so, I buy it by the case. I have a really hard time tossing away those pretty green glass bottles, though. So I’ve taken inspiration from some of my favorite local restaurants and started reusing them for filtered tap water, iced tea, etc. I just soak the labels off (they come off really easily), wash ‘em, and they’re ready to reuse indefinitely. I think they look lovely arranged for a party — I write on the bottles with a Sharpie and leave the marker out so guests can write their name on their glass, as well. But fear not — the marker comes off in the dishwasher or with a touch of rubbing alcohol. –Megan B.
Another reuse for a glass bottle: automatic waterer
I’m heading out of the city for about a week, and I’m trying to avoid buying fresh groceries until after I get back. In an effort to use up the veggies quickly going limp in the crisper drawer, I whipped up this quick couscous salad for lunch. This combo ended up really tasty, but the recipe is easily adaptable to whatever you may have lying around. Enjoy! –Erica P. Click for couscous! (more…)
My husband and I work nights — most often until midnight — so when we are home from work, I immediately retreat to the kitchen to make a quick bite. More often than I’d like to admit, it’s cereal or frozen pizza from Trader Joe’s, but the other night, my late-night culinary skills really shone. I had this gorgeous organic heirloom tomato I had to use before it was overripe, so I threw it on some sliced crusty french bread with some grated Italian cheeses (I used a pre-grated Italian four-cheese blend) and some basil from the yard, slapped em on the cast iron skillet, and voila — an amazing late summer supper in less than 10 minutes! The extra-delicious secret was adding a light dusting of cheese to the outside of the bread and then grilling it, which creates a mouth watering browned cheese crust. I’ve been making these ever since, and will continue to until the very last tomatoes of summer are gone! –Megan B.
More grilled cheese goodness: big apple grilled cheese, grilled cheese fest
If your kids are anything like I was when I was little, you’ve tried everything to get them to eat their lunch. The only thing I’d put in my mouth was a pb&j (grape jelly and no crusts) and chicken nuggets. I was the pickiest of picky eaters, and probably (no, definitely) a huge pain in the butt for my parents. Maybe if they had made lunch as amusing as the folks at Funky Lunch (Via GoodyBlog) I would have been open to trying new things. Some of these sandwiches are almost too cute to eat! –Erica P.