On this week’s Tuesday’s Tip with The Kitchen Whisperer I’m sharing with you how to store flour to keep it fresh and safe from creepy critters. Learn the best way to store your flour not only for the holiday season but all year long.
With the holiday season just starting to kick off in most of your homes it’ll be full blown baking season. Kitchens will be full of sprinkles, sugars, chocolate chips and bags upon bags of flour. Cookie dough will be everywhere, recipes will be re-printed if you lost the ones you used last year, cookie-swaps will be scheduled and you’ll start wondering what you’re going to make. Regardless if you’re a serious baker and buy a few 50lb bags of flour this season or you buy a 5lb bag once a year, you need to know the best way to store this stuff to keep it fresh and prevent it from turning rancid. Plus, now sure how to bring this out without being gross but… keep it from getting bugs. You know those little weevils things that somehow “appear” in your bag of flour you have in your cupboard. *shudder*
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #StickItToLint #CollectiveBias
Okay so there are times when timing is everything:
♦ Hitting every green light on your way home from work on a Friday
♦ Getting stuck working the midnight diner shift and your absolute favorite band walks in the door at 2 am after their gig
♦ Getting your concert tickets upgraded because you were next in line
♦ Breaking an entire bottle of nonpareilles in your trunk then realizing you JUST bought Scotch-Brite™ 50% Stickier Lint Rollers and a Scotch-Brite™ Lint Roller from Walmart
I had just finished my shopping at Walmart when I started to push my buggy out of the store and in literally the 35 minutes I was in the store it went from nice Fall temperatures (60F) to borderline Winter (like 40F). And of course yours truly didn’t have a warm jacket on or even a long sleeved shirt. Nope just my football shirt that’s a thinner t-shirt material. Now I stood there for a minute contemplating “do I keep the 976 bags of groceries in the cart and push it out with me only to have to bring the cart back to the bin OR do I try to carry all 976 bags and run to the car?”
Needless to say my lazy side won out and I loaded up my forearms with the bags (including a gallon of milk AND a bag of potatoes!) and made a dash to the car. So the first thing I should have not forgotten is that yours truly is having another shoulder surgery in the next month so it wasn’t the wisest decision to carry them like this. Why do you ask? Yeah… see all those 987,679 nonpareilles in the picture above? That’s the result of my dropping the bag that contained them and having the container shatter in my trunk having them go EVERYWHERE! And why did I drop them.. my shoulder gave out and the pain kicked in. Yeah, push the cart next time Lori. LOL
Get out of that same ol’ recipe rut and try one of these delicious and easy recipes this week! This week I highly recommend making the Loaded Potato Soup and the Dirty Mummy Baconstein Dogs!
Happy Sunday TKW Family! Have a super busy day today. The Fantabulous In-Laws are coming up for the day. Papa Fantabulous’ birthday is this week so I’m making him dinner and dessert to celebrate. But before I go into all I have planned food-wise for the day let me tell you about my past week. So Mr. Fantabulous STILL had the flu however he started to feel better around Wednesday so Thursday he went out to mow the lawn. Apparently we have these type of “new” wasps in the area that cause severe immediate pain that lasts for days and within 30 minutes your entire area and about 12″ around the sting you entire area swells to the point you think it’s going to burst. It gets hots and bright red. So not only is he still just getting over the flu but now this. Immediately he put ice on it (literally kept ice on it for 3 days), started taking 50mg of Prednisone and wearing a foam prop around his arm. He also found online that if you make this baking soda paste and put that over the sting with a bandaid it helps draw out the poison. Folks I’m telling you if you would have seen this bear paw of a hand (that’s where he got stung) and then later in the day after having that paste on it, it was like a night and day difference! However today he was finally able to pick the guitar back up and play again. Trust me, the man was going through withdrawal from playing!
Also, I made a bunch of changes thanks to one amazing article that was written about me. Check out the great article The Daily Meal wrote about yours truly. Now when you check that out you’ll see the “big reveal”… a picture of yours truly. Nope, not a pig but rather a real picture of me though I still think the pig would be way cuter *wink*. lol I got so much traffic from it and such overwhelming words of praise over it. So many of you on Facebook kept saying how nice it was to finally have a face to go with the name. It’s funny when I started this blog the thought to put my picture on the website never really dawned on it I love pigs, as you know, so I went with a pig pic. It just … stuck.
So then I posted a “thinking out loud… to change my TKW profile pic or not?” and OMG that post blew up! An overwhelming YES, please, YES! So if you head over to facebook, you’ll see me. I’ll be updating the rest of my social accounts as well. And for those of you that aren’t on social media, I also updated it on the blog. Head on over to my About Me page and real more about me and check out my pic.
“Donuts – An excuse to eat cake for breakfast!” For those days when you need something so sinful that you *almost* feel guilty about eating it…. ALMOST. These Chocolate Chunk Donuts with Fudgy Ganache Glaze should be illegal they are so good!
So did you ever get this idea in your head about something you want that no matter what you make, if it’s not that vision of what you have in your head, you’re not satisfied? Being a food blogger/chef, that happens to me often. I get this image in my head of “Hey this combination would ROCK” and I don’t stop until I make it and get it right. I’ve actually woken up from a sound sleep from a dream about food and either have grabbed my notepad that I keep next to my bed to write down the “recipe” from my dream or I’ll go out to the kitchen and make it. Yes, in the middle of the night…in my pajamas…with witchypooh medusa hair. LOL
I’ve actually had several recipes that I’ve posted that are results of dreams I had. It’s a curse and a blessing to be honest. My mind never stops to be honest. I dream every single night, in color and they are very vivid. Most are good but deep – very intricate, some scary and some odd. Most of the time it’s about every-day stuff (I take my work to bed with me) and there is always food in my dreams. The food may be in the background of the dream but it always sticks in my brain when I wake up. Well this donut was part of a dream.
The dream was around my doing some book tour for my cookbook (though in my dream I never actually saw the book or the contents but yet it was my book and I was doing food demos for it – wishful thinking!). Well in my dream I was in some diner in Georgia that was in even a more rural town than then one I live in. I was driving with my one girlfriend (Mr. Fantabulous was meeting us there) and some how we got lost. And since we were in the country, we didn’t get GPS/cell signal. It started to get late and we decided to find some place to stay.
Sweet dreams are made of these…donuts that is!
There are certain skills every chef and home cook needs to know:
- Mise en Place – a cluttered food station means a cluttered meal
- Sharp Knives – they can make you or break you (as in severely hurt you). I HIGHLY recommend this one!
- What pan to use – know when to use a cast iron pan, a non-stick pan or a stainless pan
- How to sear meat like a boss!
On today’s Tuesday’s Tip with The Kitchen Whisperer I’m sharing with you the basic tips on How to Sear Meat Like a Boss!
Getting that amazing crust, that gorgeous sear on a piece of meat is drool-worthy. Searing meat locks in all of the juices and moisture. However don’t keep it over the flame. Once the meats are seared on all sides then finish it up in the oven. No one wants rubbery chicken or steak that’s like shoe leather. This is the secret behind my globally loved New York Strip recipe.