wozlig's Profile

I lived in a tiny studio apartment for three years, and during that time I routinely bought paper towel, toilet paper, and kitty litter in bulk and stored it in the trunk of my car. It was much easier and cheaper than constantly going to the store.

I only became familiar with Kobenstyle cookware recently, when I inherited my fiance's grandmother's collection. She had two rectangular baking pans, the classic casserole, and the paella dish in two sizes, all from the early 60s. The colors are gorgeous (turquoise, yellow, white, and cobalt) and the baking pans have quickly become favorites in my kitchen. Although she used them a lot, all the pieces are in remarkably good condition. I love them for their practicality and design, but also for their significance as family heirlooms. My fiance was very close to his grandparents, but I never got to know them well. Cooking with his grandmother's pans makes me feel connected to her in a small way.

I read about this trick a few years ago and have been using it ever since. I don't do it EVERY time, but it definitely makes a difference, and the peeling can easily be done while watching TV or chatting on the phone. However, while Deb recommends pureeing the chickpeas first, then adding the other ingredients, I've had better results creaming the tahini, salt, lemon, and olive oil first, then adding everything else.

I get teased all the time for my love of kale. I even have a shirt from eatmorekale.com! It began before kale became the It Vegetable, but as kale has gotten more attention, I've found even more ways to enjoy it. I appreciate its sturdiness; it doesn't fall apart in soups, and salads can hold up for days in the fridge. I like lots of other greens, too, but kale is one of the most versatile.

Another vote for buying the best pans you can afford, one or two at a time. These do not look like very good quality. Also, I would advise against nonstick pans in general. Even the best ones begin to show wear eventually, and some of the chemicals used for nonstick coatings are likely carcinogens. You're much better off choosing good quality stainless steel and cast iron. Pans made of those materials will last forever and won't compromise your health.

I always buy spices in bulk, most often at Whole Foods because it's convenient, but often at the Spice House (in Chicago). It's so much more economical to buy small quantities, and I know my spices are fresh!

I love my white 5.5 qt Le Creuset! As someone who has yet to settle in a long-term living situation, white is a practical choice. I've had it in three apartments so far and it has looked beautiful in every kitchen. Also, for reasons I've never understood, white seems to be the only Le Creuset color that comes with a stainless steel knob, which can withstand higher temps than the resin ones.

In Michigan there are an abundance of orchards and cider mills. I worked at one in high school and we had several customers who bought the unpasteurized cider in order to ferment it into hard cider. I've often wanted to give that a try. Maybe this fall!

I've more than once forgotten about hardboiled eggs and pots of rice - anything I'm not using immediately. Usually I'll remember before it becomes a hazard, but on one memorable occasion I woke up at 3 am to a smoke-filled apartment and a pot of incinerated quinoa. I'd started it after dinner with the intention of portioning it into individual servings for lunch, then merrily left the kitchen and forgot all about it.

I hosted a bridal shower for my best friend last month and we had curried chicken salad, a vegetarian breakfast casserole, roasted red pepper hummus with veggies, pea and mint pesto crostini, fruit salad, lemon bars, and cake. I made everything except the cut fruit and veggies ahead of time and it all came out beautifully.