Angela Watts's Profile

Display Name: Angela Watts
Member Since: 9/15/11

Latest Comments...

Target does the accordion files in the dollar section every couple months. Only the colors and patterns change.

I don't tend to keep my grocery receipts either, as they don't get returned (often). I do keep large expenditures, especially electronics or small appliances. These go in the file cabinet with their user manuals/service plan paperwork.

I do normally keep receipts for a day or so til I get the chance to double check them for accuracy and price. Where they are stacked next to the computer on the dining room table.


What is the Best Way to Organize My Grocery Store Receipts? Good Questions
5/18/13 12:35 AM

No key limes in VA? I have them up in New Hampshire/Maine....just bought a bag the other night to make preserved limes.

Key limes are indeed a much yummier flavor for this than regular limes. It makes you feel like you've never truly tasted limes until you've had a key lime. I love the idea of using a garlic press to juice them. Might have to try that out.


Dessert Recipe: Easy Key Lime Pie Recipes from The Kitchn
5/16/13 12:13 AM

I agree, I haven't had a dishwasher in an aprtment or home since the early 90s (depsite that tine frame covering at least 8 homes), so stop assuming we all have a dishwasher to take care of the dishes for us.

I am apt to store them in the empty stove, or possibly in the sink if its big enough or a nice double sink, but I hate them in the sink cause then you can't use it much. I'm more apt to wash as I go so that most are in the drying rack except the last few.


How I Hide the Dirty Dishes In My Open Kitchen
5/15/13 12:20 AM

Do the Ikea ones not have leveling feet on them? The ones from Home Depot or Target or Walmart have the screw in plastic feet you can unscrew (up to like 1/4th an inch) to help level the unit on uneven floors.


Wire Shelving Units in the Kitchen: Simple, Cheap, and (Yes!) Stylish Organization Kitchen Inspiration
5/1/13 9:36 PM

I inherited my grandfathers vintage Vitamix-including his homemade "tamper". I adore it. No need to buy Nutella, I can make my own. I've always been fascinated by the fact that it can make and heat soup. How can you not fall in love with it?


The Kitchn Reviews the Vitamix Professional Series 300 Blender Product Review
4/16/13 11:00 AM

I picked up two butter bells from Abode on clearance for $3.50. I've read lots about people loving them, and making my own butter I'd prefer to keep only part of it out. Since I make a little over a pound at a time it fills the regular butter dish I keep (filled upside down) and we don't go through that much being only two people. I've yet to try the bells yet, but they do have the narrower opening and I am still hoping they will work ok.


10 Butter Bells, Crocks, and Keepers Product Roundup
4/11/13 2:28 AM

Love the Test Kitchen. I've yet to hate anything they do, even if I won't eat it watching them go through the motions is hypnotic.


Comfort Food Makeovers from America's Test Kitchen New Cookbook
3/18/13 1:30 AM

I've been working on adding it to our routines. First in the kitchen, and a bit in the rest of the household. I'm just not there with being comfortable reaching for it instead of EVOO at times though. But I have picked up a jar or two and keep them on the counter where I am always thinking how I can use them.

As for seasoning my cast iron? I want to re-season with flaxseed as the research shows its a better season. I may use it to keep the season, but I'm not sure. The husband is picky about how I treat the cast iron in the house.


More Uses for Coconut Oil: Season Cast Iron Pans and Wood Cutting Boards
2/23/13 12:58 AM

I started making a yearly list to help friends and relatives shop for me. Every year it looked more like a wedding registry than a gift list, lol. We bought quite a few things when we got married 8yrs ago and many of them never worked right or broke.
The silicone baking tray liner=sucked. I'd love to buy a silpat instead. I have replaced most of the Made in China cast iron pieces. A couple pots/pans with All Clad won in contests or bought second hand. Baking sheets/cooling racks/cake pans/muffin pans this past year. Love my Nordicware, much of it the Naturals line and the Caphalon non-stick cooling inserts. Cutting boards of blackened bamboo and olive wood. A stand mixer instead of the $10 GE handheld. The Kitchenaid measuring spoons don't always fit in spice bottles, but I make do and they are nice. The measuring cups are lovely, but so aren't the cheaper metal ones gifted when I went to college (with straight sides instead of the curved). OXO for our whisks to repalce those all wire ones that seem to rust when they see water, let alone touch it. Silicone spatulas and pancake turners. Wooden spoons bought through Stonewall Kitchen for college are still lovely and aged looking. Replaced the stainless steel canisters that never did a good job with Sistema canisters just this year.
When we replace an item we donate it. Sometimes to a shelter for battered women, sometimes to Goodwill or Savers. I've been very lucky in finding what I want and need at good prices between thrifting and Home Goods/TJ Maxx.


On Letting Go of Kitchen Tools You've Had Nearly Forever
2/23/13 12:45 AM

I have the Ginger People ginger chips http://www.gingerpeople.com/crystallized-ginger/baker-s-cut-crystallized-ginger-chips.html
They are amazing. I've definitely got to find the time to make my own though as my jar is almost out and its not sold locally at all.


The Rockstar of the Baker's Pantry: Crystallized Ginger Ingredient Spotlight
6/22/12 10:48 PM

The paper towel definitely won't survive....and using a rag is more eco-friendly. We don't use ours enough, but I definitely find myself looking for ideas when we do. Thanks for the great idea.


Grilling Indoors? Why You Should Keep an Oiled Rag in the Freezer
6/22/12 10:37 PM

We tend to make individual salads as well. Just two of us so I portion them as I prepare the ingredients into two bowls.

I would adore either of the sets shown there....LOVE olive wood. Haven't seen a salad set yet though.


What Kind of Salad Servers Do You Use? Reader Survey
6/22/12 10:04 PM

So because whey is good for you we should all eat it on your say-so? I was under the understanding that as an adult in a free country I got to chose what I put in my body, whether its good or bad. I don't like watery yogurt, and so many of the regular ones get HUGE puddles of whey after being opened, even if they had none upon opening. If I was being cheap and buying regular yogurt the last thing I want is something the consistency of salad dressing. So I dump it. I don't want to "eat" it or consume it. If I wanted whey I'd save the whey I get when making ricotta at home.

That being said I've never had any issue with the plain Fage forming whey. I usually stick my spoon through it and then sigh. They need to put the warning on the lid not the side of the cup.


Solving a Mystery: Why Does Greek Yogurt Have Paper On Top?
6/22/12 9:45 PM

I have one of these and sadly didn't realize they were no longer making the refill packs stateside. I have a couple dozen bags bought on sale awhile ago....but it was only a matter of time. First the descaling issue, then other things. They never caught on mainstream like the Kerig. I would suggest one of those though. Mr. Coffee makes a version for under $100. Its got a small footprint and uses Kcups which come in tons of types. You can even buy 3packs to sample from Bed, Bath and Beyond in many flavors.


What Is the Best Replacement for My Senseo Coffee Maker? Good Questions
6/22/12 8:23 PM

I've never changed the times when using chunky pb versus creamy. We use Peter Pan, as they make the honey roasted chunky that my husband likes the taste of. I do remember baking with natural pb as a child, we used to buy the one you ground in the store. It often had issues, but my mom is no Betty Crocker either.


Choosing the Best Peanut Butter For Baking
6/22/12 8:01 PM

I just saw renne while out sourcing beeswax for a wood butter recipe....yay!


Lunch Snack Idea: Homemade Squeaky Cheese Curds
3/13/12 5:26 PM

I work a strange shift all the time. Anywhere from 6am-2:30pm all the way up to a 2pm-10pm. Breaks are generally an hour and a half after you get there, four and a half for lunch and two hours before you leave for a full 8 hour shift. I tend to have something breakfast like before work (since breakfast is great anytime), a snack at each break and a meal at the lunch. If I am still hungry for a third meal when I get home I have something light like a salad or a sandwich.

Skipping meals, not snacking and trying to be "normal" have only made for awkward scheduling, weight gain and spikes in blood sugar.


Work a Swing Shift? 4 Tips for Eating Lunch at Odd Hours
3/13/12 12:17 AM

I've been doing this for years myself. I normally just coat the glass turntable with oil to prevent sticking and forgo the paper towel. Also makes it easier to get them in there without dumping them together.

Seventh Generation makes paper towels which I presume would pass most "safer" or "healthier" tests.

I agree the time and effort cuts down on how many I make, but the taste normally keeps me from feeling I didn't get enough.


How to Make Potato Chips in the Microwave
3/8/12 8:25 PM

Dangit....I need to get my Vitamix from my mom. Between this and DIY Nutella I don't think I can exist without it anymore.


How to Make Coconut Butter
3/8/12 8:12 PM

I'm still a written addicted person...I find them online, print them out and sometimes write them into the recipe box. I lost mine at my in-laws house though which completely bummed me out. I have a stack of cards from my grandmother though, which I shall cherish even if ham cookies (made with lard) don't sound good to me.

My canning and preserving goes in a journal. Each recipe is printed out and notes are added at the bottom along with yield.


Could Online Recipes Really Replace Mom's Recipe Box?
3/8/12 7:01 PM