How to Keep Lettuce Fresh

Last year while visiting Mom on her birthday, we were gabbing a thousand miles an hour -- as usual during our brief and infrequent visits – when Mom imparted a little gem about how to keep lettuce fresh.  We’d both been complaining that lettuce wilted or turned mushy with any of the other methods we had tried.  It was a month or so after I'd returned home that I recalled the conversation and tried it.  The results are so spectacular, I wanted to share the method here...especially now that’s it’s finally salad season!

The method is simple, if a little bit space consuming.  The reason is, the lettuce is kept, inverted, in a bowl of fresh water and, when covered with a bag, stored on a taller shelf in the fridge.  Place the head of lettuce in the container, root end up, with the bag extending over it and the outside of the bowl and then tied loosely at its base.  The water (filtered, preferably) should be kept shallow, only the tips of the leaves immersed, and then changed at least every two to three days.  The greengrocer who advised my mother on this method said it works best for leaf but not head lettuces.

I have no idea how long lettuce might possibly keep using this process, but I can attest that it lasts several weeks in our old (read:  not "climate-controlled") fridge, remaining crisp and delicious until the very last leaf is consumed.  Now, instead of avoiding the purchase of lettuce, we always have some on hand.  Ultimately, this one small change has had a significant -- and healthy -- impact on our diet.

If you doubt the “crisp” descriptive, then check out the following video – I bought the lettuce on June 2, 2013, (the receipt appears at right.)  Hubby’s been on the road, and I’ve frequently been eating alone, so this head of “green leaf lettuce” – is there any other colour? – is only half-consumed.  Yet listen to that snap and crunch!

Clearly, I’m never too old to learn something new from my mother, my original inspiration on how to ‘Thrive On Thrift.’  Thanks Mom!  J

A Pressing Matter

When I first moved out on my own, my kitchen needed everything from a simple toaster to mixing bowls.  Over the years, though, I’ve gathered all the equipment and small appliances we need:  a waffle iron, a slow cooker, and a stand-mixer, among other things.  The problem now is the glut of small appliances and where to find counter, cupboard, or storage space for things like the yogurt maker, ice cream machine, food processor, grain grinder, coffee grinder, hand-mixer…the list goes on.  When hubby and I began checking out panini presses, thoughts of our already groaning kitchen stopped us.

Thing is, hubby and I love pressed sandwiches.  But, this is just the type of conundrum my frugal mind loves to resolve.  Neither of us wanted yet another “specialty” appliance on our crowded countertops but missed being able to make hot, pressed sandwiches.   Our favourite -- aged cheddar with thin-sliced onion -- must be cooked “just so” for the onion to cook to sweet perfection, the cheddar to melt ooey-gooey, and the crust to come out crispy brown.  Oh, it can be a thing of beauty!  But, they’re nearly impossible to cook properly without a press.

So, I improvised.  I’d read (online) about people using bricks, covered in aluminum foil, but I don’t happen to have a brick kicking around, nor do I like to use aluminum foil in direct contact with cooking food.  Besides, the covered brick would end up being another extra something to store.  No, I prefer common kitchen items.

   Et Voila!

Sandwich Press -- Make-Do model

This sandwich press, as you can see, is very uncomplicated, requiring items in most kitchens, and cleanup is a snap.  I use our kettle (but a small pan would do), filled to desired press weight (I use about 3 pounds), one small heat-resistant plate, a fry pan, a spatula and an oven mitt are all that’s needed. 

It’s important to preheat the fry pan, before placing the sandwich in its centre.  Then, place the plate, upside-down, on top of the sandwich and gently (so the water won’t slosh) place the kettle on top of the plate.  Use the oven mitt and spatula to lift the heated plate off to flip the sandwich.  Then, replace the plate and kettle and cook the other side until done.  The sandwich we like is made like any traditional grilled cheese – the outside of the sandwich lightly buttered before cooking – and we find this to be enough butter to prevent the sandwich sticking to the (preheated) 18-10 stainless steel fry pan we use.  A cast-iron skillet also works well, but use a lower temperature to prevent the exterior burning before the interior (onion slice, ham, etc.) is cooked.  Even with the stainless steel fry pan, we use a medium-low heat, for the same reason.  Once cooled a little, the plate can present the meal, helping to retain the sandwich's heat AND save on dishes.

I remember George Carlin once joked about the “stuff” we buy, like “…a left nostril, nose inhaler with [our] State motto on it.”  But, when I take inventory of our home, this copious “stuff” is no joking matter.  So, adding another specialty appliance seemed crazy – particularly as it`s would be used so seldom.  Happily, all it took was  a little ingenuity for us to enjoy an occasional treat.

Have you created any make-do kitchen gadgets?  I’d love to hear about them.  Please, leave a note and help ease over-burdened countertops everywhere!  J

Now, I’m off to eat, while my sandwich is still warm…

No Splitting Hairs

There’s no denying it.  Once I began replacing household and personal care products with simple, homemade substitutes, an irresistible energy took hold of me.  Now, no product is safe from experimentation.  The latest in my repertoire of homemade fabrications is shampoo.

The reason I chose this product is, in part, due to the local water, which is extremely hard, high in minerals like calcium and lime.  These minerals form crusts on everything water touches, and my scalp was no exemption.   It itched constantly – unusual for me – and felt hardened and scaly.  The shampoos I tried, which were only a few familiar brands, rather than remove or prevent the buildup, seemed to add to it.  It was time to try something different.

Researching other methods of hair care, throughout time, I discovered many of the wealthy used light oils, made from seeds or nuts, for hair care.  The oils were believed to cleanse hair without stripping its natural luster.   For the poorer folk, the closest thing to shampoo was an herbal rinse.  Many of those natural ingredients and herbs are still used today in commercial formulations.

With this in mind, I went shopping for shampoo recipes.  I found several web-sites, offering a wide variety of recipes, ingredients, and processes, some of which were easily found and made.  Others, not so much.  My choices boiled down to availability of ingredients, ease of preparation, and the purported effects.  For instance, I’ve recently let my grey grow out.  Though I’m happy to have finally out-lasted the lengthy growing-out period, and am delighted with the results, I do have some areas still stubbornly tan.  It dulls the grey, making it look muddy, so I chose a formula for its abilities to enhance shine and, with the addition of lemon, lighten locks.

The first formula I made is called “Shine” and the results, so far, are interesting.  I like the feel and control-ability of my hair.  At first, it didn’t lather well, but I found that, by shaking the liquid in its bottle until completely foamy (no liquid still sloshing about,) it lathers nicely.   Its fragrance is subtle, but I added this “according to preference.”  The formulation leaves my wet hair feeling silky smooth, if a tad oily.  Yet, when dry, my hair has no oily feeling at all.  But then, my naturally dry hair appreciates a light oil treatment to help keep it soft.  I tried using homemade rinse agents and conditioners, but found I really didn’t need them with this new shampoo.  Single-handedly, it leaves my hair perfectly manageable.  Better, in fact, than any shampoo+conditioner+styling product combination I’ve ever used, and also resulting in fewer split ends.  As someone who suffers from bed-head – OH the horror! – manageability is of prime importance.  Now, I’m not claiming that “the bed-head is dead” but, since I began using “Shine,” my hair is so much tamer morning brush-outs actually SUCCEED!  I don’t need to saturate my hair each day just to restore some semblance of order.  Amazing!

What impresses me is that the first mixture is still in use.  I made a half recipe, back on December 23^rd, thinking it would provide a good “sampling” and then I’d try another formula for comparison.  As you can see (in the photo on the left,) that first mixture is still in use after providing…hmmm...at least 16-20 applications, with yet a couple more to go!  Quite literally, it has cost pennies per use.

Perhaps the most unexpected result has been a reduction of allergy symptoms.  True, unusually damp weather is no doubt affecting the situation but a recent hair cut revealed another contributing factor.  As usual, the stylist washed, conditioned, and styled my hair with various products, all of which, I haven’t used in nearly two months.  Within a couple hours, I had developed a persistent headache but thought it was stressed induced – being in the midst of resolving computer “issues.”  However, the headache stayed for days.  From experience, I know an allergy headache, and treated myself with a few neti-pot rinses.  But each day I’d suffer that same pounding headache.  Then, I shampooed with the homemade formulation and my headache went away…until I slept again.  It occurred to me that the pillow case still smelled like the hair products and decided to wash them, too.  Presto!  That was the end of the headaches.  I still get the occasional sinus problem, when weather conditions are right, but this salon experience made me realize some products and scents cause me significant irritation and discomfort.

I’ll definitely try other formulations.  I’ve already got the “Soothe” formula concocted and waiting.  While I like the first shampoo, I’m interested in trying this one for its lightening properties...for those still stubborn browns.  ; }

Nurture Your Furniture

Over the last decade, I’ve been substituting – wherever I can find viable alternatives – all chemical-based household cleaning and personal care products. The reason for this changeover is simple:  the commercial products contained chemical ingredients too harsh for my dry skin, sensitive teeth, and keen olfactory sense. Besides, ingredients such as Phthalates (endocrine disruptors), Perchloroethylene (also known as “PERC’; a neurotoxin,) or Triclosan and/or Quaternary Ammonium Compounds (anti-bacterial agents,) in commercial products prove – for me – far more hazardous than advantageous.

Recently, I found a new addition to my repertoire:  homemade wood cleaner and polishes. One recipe for unfinished furniture and wood surfaces and another for finished wood (varnished, lacquered, etc.). Both work exceptionally well and leave no sticky residue on the furniture…or me. The best feature of both is aroma. By using pure, essential (lemon) oil, their scents are subtle and soothing, not intense and irritating.

Unfinished-wood polish: Mix 1/2 cup of mineral oil with 1/2 teaspoon of lemon essential oil.

Finished-wood polish:  Mix 5 tablespoons mineral oil, 3/4 teaspoon lemon essential oil, and 1 tablespoon liquid dishwashing detergent. Stir until the solution becomes clear and then add 3 ounces of water, very slowly, stirring constantly.

(Note:  Both recipes should be stored in glass and a cool location.)

Before polishing (unfinished wood)

Before using either formula, clean the wood surface well with a soft, dry cloth. If furniture has accumulated a build-up of polish, dirt, or wax, these need removing before re-polishing. A mild vinegar solution (mixed 1:1 with water) works well. Moisten a cloth with the solution, wring out thoroughly, gently rub the surface clean, and dry immediately. Ensure the surface is completely dry before applying polish.

After polishing

With a soft cloth, apply small amounts of polish at a time, rubbing each application in thoroughly before adding more. Buff dry with a second cloth. Unfinished furniture and wood need oil to keep from drying and cracking but, while oils will give a more natural sheen than wax, they also have a tendency to attract dust and hold dirt. To remove any excess oil, sprinkle on a little cornstarch and continue buffing. The starch absorbs surplus oil and adds to the lustre.

Since my switchover began, I’ve noticed, with each additional substitution, a distinct lessening of allergies – both skin irritations and respiratory problems. While I’m grateful for the relief, this reason (alone) wouldn’t motivate me to continue using homemade alternatives if they didn’t work. These furniture care substitutes – and all my other replacements – do their job remarkably well. As added bonus, our budget gains tremendous savings by making these regularly used products with simple and low-cost ingredients.

Great Pumpkin, Where Are You?

With October’s cooler temperatures, I become like Linus, camped out at the nearest pumpkin patch.  In this case, that’s our local Farmer’s market.  Though Linus yearns for a toy delivery, the Great Pumpkin I seek is called "Sugar Pie."  Among the many pumpkin varieties, I’ve heard they’re the best for baking.  Like Linus, though, I’ve yet to encounter it.

Until I find a "Sugar Pie" I’ll make do with the standard field pumpkin.  Pound for pound, they’re powerhouse vegetables.  Not only are they economical, they’re packed with nutritional value.  Pumpkins have no saturated fat or cholesterol, yet are rich in anti-oxidants and dietary fiber.  They contain some of the highest levels of Vitamin A, as well as carotene and other flavonoids which enable the body to convert and absorb that vitamin.  This winter squash also provides Vitamin C, Thiamin, Niacin, Vitamin B6, Folate, Iron, Magnesium Phosphorus, Riboflavin, Potassium, Copper and Manganese.  And the benefits go beyond the vibrant flesh.  The seeds are also an excellent dietary source of fiber and mono-unsaturated fatty acids.  They are concentrated sources of protein, minerals, vitamins, and a substantial amount of the amino acid, tryptophan.

Fresh pumpkin (or squash) is a snap to prepare, and the puree freezes well, too.  Simply wash and dry the fruit’s exterior, then cut in half and remove the seeds and strings, reserving the seeds for roasting later.  Place, cut side down, on a parchment lined sheet pan and bake in a 325º oven for about an hour (depending on size.)  The pumpkin is done when a knife is easily inserted through the shell.  Allow to cool slightly before handling, but the scraping and processing are done more easily while the pumpkin remains warm.  Puree the scooped pulp in a blender or food processor.  Strained to remove any strings or larger lumps, this puree was a lip-smacking favorite of both my kids when they were babies.

If you plan to bake with the freshly-made puree, allow it to cool to room temperature before using as an ingredient.  Store excess pumpkin puree in freezer-safe containers, allowing room for expansion in each container.  Average storage life for the frozen puree is about one year; although, no matter how well any produce is packaged, all frozen foods lose color, flavor, texture, and nutritional value the longer they’re stored.  Our supply usually lasts through to spring, when fresh produce is once again available.

While pumpkins are fresh and whole, there’s no rush to process them.  The squash family are self-contained packages which store easily and tidily.  As long as their stems remain firmly intact, and the pumpkins are kept in a cool, well-ventilated place (not subject to freezing), most have a shelf life of three months, and some as long as six months, depending on the variety.

Prior to processing, if you plan on using pumpkins for Halloween decoration, consider drawing on the pumpkin’s surface with a felt marker rather than carving out pieces.  This makes subsequent processing simpler:  the marker doesn’t affect the puree, the complete half-shells cook more evenly, and the flesh scrapes more thoroughly from larger shell pieces.

Eating seasonal foods has considerable benefits – both for budgets and nutritional intake. Pumpkins, because of their low cost and excellent food values, are clear champions of autumn.  No wonder Linus calls them great!

Fruits of Summer

Summer has set in with its usual severity.
~Samuel Taylor Coleridge~

Summer, I've mentioned before , is not my best time of year.  It plays havoc with day-to-day cycles of work, sleep, cooking, and cleaning.  As further assault, summer’s low humidity, dusty winds, and harsh sun, are especially brutal to dry skin and hair.  Maybe it’s an act of contrition, but summer also provides fruits, herbs, and flowers, with which one can create amazingly-effective and soothing natural treatments to mitigate the damage.

My favourite concoctions are facial masks and hair conditioners. They’re easy to make, their effect is immediate, remarkable, and surprisingly long-lasting, and the ingredients are available in most grocery stores.  Best of all, these therapeutic applications cost very little if choosing produce on sale.

Cucumber Sensitive-Skin Mask

It's messy work

Feels SO good, though!

Just a few words of caution.  First, since many of these skin and hair care products are made with fresh produce, their shelf-life will be much shorter than commercial products.  And, storing homemade products will probably require refrigeration and non-reactive containers. Also, be prepared:  homemade blends, without the stabilizers and binders found in commercial products, have a messier application.  Although, the refreshing results make any preparation well worth it.
                                                                                                                                                

Grocery stores needn’t be the only source of natural ingredients.  Gardens, meadows and orchards are rich sources.  If your garden produces an over-abundance of tomatoes or cucumbers, instead of more canning you might try some nourishing skin care, rejuvenating facial masks, and cooling treatments.  Or, if you grow certain flowers and/or herbs, or have the ability to forage for them,  their astringent, anti-microbial, and/or soothing properties are excellent additives in products such as body washes, and provide gentler solutions for specific skin care issues.

In fact, an individual’s skin type often determines the most effective produce.  Dry hair and or sensitive skin types will likely enjoy the benefits of avocados and cucumbers, while oilier hair and skin types often prefer the toning effects of lemon or tomato.  These aren’t hard and fast rules, however, as lemon also moisturizes and avocado’s natural fats easily cut through oily build-up.

While produce remains seasonably available, it’s simple and relatively inexpensive to experiment with a variety of applications.  As a bonus, leftover produce can be eaten and it’s nutrients will nourish skin and hair from the inside out.  Summer may ravage the body but, in a conciliatory gesture, offers us many remedial goodies which allow us to clean, soothe, and nourish weathered skin and hair.

Adjustments

Of the many ways to save money, one of the most overlooked is frequent budget review.  During a  recent reassessment of our budget, I discovered troubling developments with a few utilities and services, partly due to altered usage and partly due to spiralling rates.  After placing several calls, changing a couple services, combining others, eliminating one, and acquiring some new equipment, the net results will save us upwards of $260 the first year (more in subsequent years.)  We now have better quality equipment, broader coverage and faster access to certain services.

There was definitely research involved.  First, I made enquiries about the various service packages each provider offers, noting rates and details for only those plans and packages suited to our needs.  I spoke with service representatives about possible add-on costs we might incur when making the changeover, such as contract pay-outs, new equipment costs (if any) and the accessibility of suppliers and installers.  Once the pertinent data was organized on a simple table, it was easy to see which plans offered us greatest value.

Our decisions made, I contacted current service providers to ascertain the end of billing periods.  By doing this, we were able to use up service already paid for, without incurring charges for a new billing cycle.  Many utilities today can be switched on or off simply by calling customer service  a day or two before service ends.  Others require up to thirty days notice.  Check your contract or call a service representative to be certain of your responsibility, to avoid added or pro-rata fees on your final bill.

If deciding to cancel a service, don’t burn bridges.  You may not need or want their service now, but at some point in the future there could be no other choice.  If you feel it necessary to voice your discontent, be concise not contentious.  We’ve received some very good offers after calmly explaining reasons for terminating a service, so be open to unexpected opportunities and,  if you’re willing to barter, have your comparison sheet at-hand.

Paying bills and balancing household accounts are relentless routines few people enjoy.  But, there are tremendous benefits to frequent budget analysis.  This is especially true during changes in life – like a new job, an addition to the family, or shifting travel requirements – when customary monthly expenditures can change dramatically.  By staying atop these variances, you can decide, in a timely manner, which are short-term fluctuations requiring endurance only, and which are permanent trends requiring adjustment(s).  Pricing and researching the many options may be time-consuming, but efforts pay off.  More than money is saved when paying for better-suited services, equipment, and/or plans.