Then I developed a new peeve. Green onions that cost an exorbitant amount for 6 pieces, and that either turned to slime or withered pathetically in the crisper. Mini cucs that became listless and tired after a couple of days. Mushrooms that aged faster than I am these days.
And somewhere in the back of my mind I remembered an old friend telling me that she poured her milk into glass jars to make it last longer and taste better. Hmm. At the time I had to make effort to keep up with buying gallon jugs of milk but now that its only us two chickens here I find that milk does indeed keep better transferred over to glass jars. Great use for those two quart sealers that are too big for canning these days. Although I found a two person milk jug with lid at VVillage that is perfect for the table and easy on the hands to carry across the kitchen.
|Mushrooms. Ten days in, and should be used soon.|
|I love my vintage milk jug.|
|This too is a new idea, gleaned from someone we were catering a lunch with. Peel the garlic and cover with grapeseed oil which is said not to go thick when cold. Just did it this morning and I will see how it goes.|