Hi everyone. Please remember to click on the title in order to read the rest of this post. It’s been a busy weekend for us here with a lot of food shopping and a lot of my husband’s “angry cleaning”. Allow me to explain: Every couple of weeks, my husband gets annoyed that the fridge is chaotic. Yes, I know, I am always discussing how we need to organize our fridge and pantry. One can be organized but messy and that is how I describe myself. I know where everything is but he doesn’t.
Fortunately for me, my husband finds the myriad leftovers and condiments crazy-making so he cleans out the fridge with his “angry clean” and makes it spotless and orderly. It’s nice to have that kind of support from a partner or a friend. It takes a village. My friend Abby once organized my playroom in the basement simply because she couldn’t bear how messy it was. That was special.
I would like to discuss the importance of learning how to store vegetables, as this will reduce the risk of spoiling prematurely which makes our fridge smell like rotten yoghurt (O.K., maybe he did find a rotting, opened yoghurt in the depths of my fridge-so sue me!) . As we discussed in the last post, there is a ton of food waste and one of the best ways to reduce waste of produce is to store it properly. We should always wrap UNWASHED vegetables in cloth or paper towels and then in a tupperware or ziploc bag. We should try to do this as soon as we get home from the supermarket. This will reduce moisture and keep them fresher longer. Please watch the video below to see a demo of storing some produce. You’ll also get to see my new shoes and earrings…
Also, here is a great and simple recipe for collard greens that my sister Katy made for me years ago and it is still a staple. Enjoy!:
Collard Greens with Pine Nuts and Raisins:
a bunch of washed and chopped Collard Green Leaves after you trim their stems and dry them with a towel
A handful of Pine Nuts (preferably pre-toasted)
A handful of Golden Raisins
A couple of TBS Grated Parmesan Cheese
1-2 TBS Olive oil
Heat up a little (about a TBS) of olive oil in a large saute pan. When oil is hot, add chopped Collards and saute for a few minutes until they start to wilt a little. Add a pinch of salt and stir. Throw in the raisins and saute a bit more. Remove from pan and top with pine nuts and grated cheese. Collards are VERY healthy!