Our kids started this well before they teethed, and stopped well before they were done. My theory is much simpler: at that age, the taste buds and palate haven't developed all that fully, so stronger tastes can be exciting and interesting. Sucking on a lemon produces a remarkable burst of sensory information, and that's basically funny to babies. When they get older and their palates get more sensitive, they start shying away from tastes this strong, and that's when you stat getting all the tedious fussiness. Babies will happily eat anything, really; the main concern is not to let them eat anything that could choke them.
But for example, my son Sam once flatly refused some baby food. I tasted it to show him it was yummy, and found it was utterly disgusting. I felt it needed sourness, salt, and some kind of taste complexity, so I added a small drop of hot sauce. He loved it. We have photos of him sucking on a (closed) hot sauce bottle, which he did regularly for the next month or two. He wanted more! And he got it, once in a while.
Give babies what you're eating, minus the textures they can't handle, and they'll love it. Lemons? What's the problem: if you like a little lemon on your fish or chicken or whatever, why would you be surprised if the baby wants some lemon too?
For the bread/baking recipes I make the most frequently, I’ve typed up just the list of ingredients and baking time and tape them to the inside of my cupboards just above my baking area. I can open the cupboard see my cheat sheet of measurements instead of pulling out a recipe card or book.
I keep several sets of measuring spoons and measuring cups in baskets. When I’m baking, I simply pull out the basket that is full of 4 sets of measuring cups so it is easy to grab what I need (instead of opening the cupboard over and over). This also makes unloading the dishwasher a quicker process as well.
I keep a conversion chart of measurements taped to the side of my fridge to speed the process when doubling or tripling recipes.
When lemons and limes go on sale, I buy tons of them and juice them all at once. I then freeze the juice in ice cube trays, then transfer to ziplock bags so I always have fresh lemon juice and lime juice on hand.
Sadly my husbands mother passed
a week ago. She had great hints like using a pocket protector inside her cupboard door with a notepad (the cardboard hard back inside pp) pages hanging out and a pencil hanging from a string. Every time she used something in the kitchen, she immediately wrote it down there cause later on the week that became her grocery list rip out and take to Von'sc
To clean a deep at fryer after cooking something that crumbs apart. Break an egg into it while still hot , throw shell and all, it coagulates and draws scraps into itself then pick out with skimmer or slotted spoon and disgard.
Luv Pie - I've deleted my message I put here - it was not directed at you in the least way. The idiot was littering the forum with absolutely disgusting messages and I posted what I did as I was so angry - please check your private messages for apology in full.
I won't go iinto detail of what the poster's messages contained. There is no point, but it was disgusting.
yesterday while making "the perfect cake" I juiced all my various oranges.
put them in ice cube trays and froze them solid then transferred to zip bag and they'll be there when I need them for sauces etc.
about the peels, I'd cut them in half for the purpose of juicing in the juicer and in half they went into the freezer in a zip bag. it took me three seconds flat, ok maybe a few more, BUT VERY QUICK to rasp 1 T of zest from them.
Don't store potatoes in the fridge - they hate it and slime up really fast. Store them in a cardboard box in a cool spot away from the light, on a bed of folded newpapers. Take them out of their plastic bag (if they were in one). If they are just brushed and not washed - leave the dirt on, they keep longer that way.
I'm loving this thread right now! Hah, lots of great tips.
I've been copying and pasting into my notepad so much that I haven't had time to think of any tips or tricks myself, :crazy: but I'll be revisiting to add stuff.
Re planting potatoes - there's some good ideas in the garden forum about vertical planting for spuds, I think by KYH (forgive me if I'm mistaken). But is goes thru making the most of your vertical space if you've got limited garden space. Think it was about 1- 1 1/2 years ago. Worth checking out if you are wanting to try something new. Can get a rotating crop of them going nicely.
Another tip - when making burgers with diced onion inside the meat, saute your onions off first then drain and allow to cool. (I usualy do diced onions, diced bcon, diced mushrooms in same pan for the family favourite - helps get moisture out of the mushrooms and the bacon flavours the shrooms and onions)
Otherwise if you are not using them straight away, the onions can go grey and 'orrible looking.
BOIL an egg to perfection without costly egg timers by popping it into boiling water and driving away from your home at exactly 60mph. After five miles, phone your wife to take the egg out the pan.
BANGING two pistachio nut shells together gives the' impression a very small horse' is approaching.
Vegetarians coming to dinner? Simply serve them a nice bit of steak or veal. Since they`re always going on about how tofu, Quorn, meat substitute etc `tastes exactly like the real thing, they won't know any difference.
Invited by vegetarians for dinner? Point out that since you`d no doubt be made aware of their special dietary requirements, tell them about yours, and ask for a nice steak.
DRILL a one inch diameter hole in your refrigerator door. This will allow you to check that the light goes off when the door is closed.
Avoid cutting yourself while clumsily slicing vegetables by getting someone else to hold them while you chop away.
Use sand instead of sugar in your tea. Can be re-used many times, and has far fewer calories.