Ima Wurdibitsch's Profile

I don't think I've ever measured quantities but I mix (roughly) a cup of mayo, a third of a cup of white vinegar, the juice of a half of a lemon (or a lime if you realize at the last minute that you don't have a good lemon), a sprinkle of salt and a boatload of black pepper. If the mixture isn't a little bit looser than maple syrup, I add more vinegar. The sauce needs to be kind of thick but it needs to flow. Use a whisk or it will get clumpy.

Shallots
Eggs
Broccoli
Bacon
Vinegar

On the weekends, I use my dad's old US Army cup. I love it. At work, during the week, I frequently am teased about the size of my large (cheap) white mug. It's cool. I've downsized. I now have a 2 cup sized mug. I'd have an IV line of liquid caffeine if I could.

*Gin - Hendrick's or Bombay Sapphire for martinis. Anything else, give me something to mix with it.
*Ketchup - Heinz Organic
*Sriracha - can't recall the name right now but it has the rooster on the front and the green cap.
*Olive oil - (store brand but, oh my, what a store brand) from the Shoreline Deli in Pensacola, FL.
*Instant coffee - (for making homemade lattes), Bustelo.
*Ginger cookies - Trader Joe's Triple Ginger cookies. Not the thin wafer, the real-deal cookies with three forms of ginger. My waistline is grateful there's no Trader Joe's nearby.
*Mayo - Kraft Olive Oil.
*Chewing gum - Big Red
*Yogurt - Fage
*Liquid dish soap - Dawn
*Soft drink - Diet Mountain Dew. Nothing else.
*Kitchen Aid stand mixer. Love.

I discovered this trick accidentally the other night. My ex-husband had joined us for dinner and we're all trying to get him to eat more vegetables. He'll tolerate salads but isn't a fan of bold flavors and claims that my regular vinaigrette is too "twangy". I made a separate dressing for him with a little less vinegar, a little more oil, and a healthy squeeze of agave nectar. It was still "twangy" so I added a little bit of water. What a difference! The flavor and texture were both improved significantly. I went on to add a splash of water to ours, as well. It didn't kill the "twanginess" that we like but made the dressing even that much better. Win!

I learned the hard way about organic apples. I used to (with conventional apples) just wash them off and start eating. Organic apples may come with a bit of extra "protein" so I've learned to slice my apple, thinly, prior to eating it these days.

Seriously? The tip to store the avocado in a light-proof, air-tight container with some cut onion was brilliant! I no longer worry about buying an avocado and it not keeping. Absolutely fantastic. It keeps for days and days!

I don't have a tureen and don't know if I'd use one (I'm trying to downsize my belongings a bit). When I serve soup, I break out the prettiest bowls I have and ladle the soup from the pot it was cooked in, then bring the bowls to the table.

You can also cook the stock down until it's very condensed and add water later. It takes less freezer space when you do that.

I look at that and think about all the birds I'd find on my lawn... pre-butchered.