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Summertime, and the living should be easy, right? Unfortunately there’s that small matter of providing nourishing food for kids and life-sustaining drinks for grownups. Here is a small collection of ideas designed to make your food and beverage preparation a little easier during the lazy, hazy, crazy days of summer. No need to thank me – just pass ‘em on and impress your friends and neighbours!
Make an herb basting brush by tying multiple sprigs of herbs (thyme and rosemary are particularly nice) to the handle of a wooden spoon (or even around an existing basting brush). They’ll release flavour into whatever meat you’re grilling every time you baste it with your favourite marinade (mine happens to be beer).
It’s ice cream season. How many flavours does your family love? Keep all those cartons as fresh as the day you opened them by pressing down a sheet of plastic wrap over the surface of the ice cream before you replace the lid. No more tasteless ice crystals on top!
Sangria emergency? Keep cubes of orange juice and berries in a ziplock bag in the freezer all summer long. Add a few handfuls to a jug along with a bottle of red wine, two cups of ginger ale and a quarter cup of Triple Sec or Cointreau; let the cubes melt for ten minutes and you’ve got a super-speedy batch of chilled sangria ready anytime the craving strikes.
Save the guacamole! There’s nothing sadder (in my kitchen, at least) than leftover guacamole left to go brown and look unappealing. My solution? Smooth out the surface of the guacamole then pour a thin layer of milk over the top, just enough to cover. Cover the dish with plastic wrap and when you go to eat the remaining guacamole the next day, just drain off the milk, give it a little stir and no one will know it’s not freshly-made.
Chop up some of your favourite seasonings that don’t store as well in the summer months and freeze them in small ziplock bags so you always have them on hand. I typically do this with garlic, onions and gingerroot, so they’re ready to grab by the tablespoon at a moment’s notice.
Simplify your grilling prep by packing small portions of meat in your favourite marinade in ziplock bags, then freezing. The meat will start to tenderize as it freezes, completing the process as it thaws in just few hours – perfect for spontaneous barbeque entertaining!
Make your own frozen fruit drink concentrates. Bring 1.5 cups of sugar plus 1 cup of water to a boil. When sugar has dissolved, let the mixture cool then add 1.5 cups of freshly-squeezed fruit juice (lemon, orange, lime, grapefruit or a combination). Freeze in 1/2 cup portions. To reconstitute, blend 1/2 cup concentrate with 1/2 cup water, sparkling water, cranberry juice or chilled tea. Spike with your favourite spirits if the spirit moves you!
Did you know there’s a Facebook group called “Freeze Pops cut my mouth but I keep eating them?” Yup – those plastic edges can be razor sharp, especially for sensitive little mouths. Simple trick – cut the top in a rounded (half-moon) shape rather than straight across. No more sharp sides to shred your lips!
Did that last batch of super-saucy ribs leave a nasty mess on your grill in its wake? Forget the sometimes-ineffective, always labour-intensive grill brush and clean those grates faster and more easily. Simply heat up the barbeque to medium-low. Spray the grates with a little white vinegar then wipe them down with either half an onion or a crumpled ball of aluminum foil. Don’t forget to oil the grates after you clean them.
Prevent bananas from ripening too quickly when the weather turns warm by storing them in the fridge. The skin will turn dark, but once you peel them, you’ll find firm, tasty bananaliciousness for up to five days (versus about a day in a hot kitchen).
Keep a container of grapes (red or green) in your freezer at all times. They’re the ultimate chiller for white wine – so much better than ice cubes, and they won’t dilute your vino!!
Paula Roy readily admits that she’s obsessed with food. Typically, it’s the first thing she thinks of in the morning and the last of the day as well. She recognizes that not everyone shares her passion for cooking, so she channels much of her enthusiasm into creating family-friendly recipes that are easy to prepare and yield delicious results.
Although her husband and kids are eager taste testers, Paula knows she’ll eventually be paying for their therapy thanks to her constant cries of, “don’t touch that plate, I haven’t taken a photo yet!”
Paula loves to travel and explore whatever culinary treasures a destination has to offer. In addition to leading cooking classes and making frequent TV appearances, she’s also a busy freelance writer and serves as the food editor of popular style magazine Ottawa At Home. In addition to her contributions for YMC, you can also follow Paula’s edible adventures through her blog, Constantly Cooking, and keep up with her daily kitchen antics on Twitter and Instagram (@paulajroy).