Category Archives: Food/home improvement/business

Picking the Right Size Rug for any Room

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The right rug type and size can go a long way to really highlight a room’s decor or bring it into sharp focus.

Here’s a small guide to help you.

1. Runners-This protects wood floors while adding warmth and softness to high traffic
areas like stairs and hallways. (a striped runner’s great for this; the
pattern helps you get the right alignment.) The standard size is 2′ 3″ x 8′.
To get the placement right, allow at least 4″ of space between the sides of the
runner and the walls or edge of steps.
In a corridor, keep a close eye on proportion. Standard runners may be too
narrow to fit the space.
Just remember that the gap between rug and walls should be no more than
one-third the width of the runner

2. Accent (or Scatter) rugs are small (usually 2′ x 3′), adding instant color and
pattern. And they can be moved on a whim!
To position an accent rug the right distance from a piece of furniture, wall or
cabinet, take the width of the rug and divide it in half.
The number you’re left with is the maximum distance the rug should be placed
from the furniture.
You can use two or three rugs in complementary colors to break up a long,
narrow hallway or corridor

3. The next best thing to a wall-to-wall rug is a full-size one (4’x 6′, 6′ x 9′, 8′ x 10′,
or 9′ x 12′). If you want to showcase the floors, pick a rug that’s a little smaller
than your room.
Standard decorator rules state that a full-size rug should be placed within 18″
of at least two of the walls (Do you have a large china cabinet, an
entertainment center, or series of bookshelves? If so, then measure from these
pieces instead of the walls.)
Ideally, the legs of all main furniture pieces should be on the rug. Make an
exception for wall-hugging pieces like a large china cabinet; this should be
completely off the wall.
Picking a full-sized rug in a centralized position in a room helps bring attention
to its main focal point.

Additional Info

Types of Rugs

 For ageless beauty and sheer elegance, go for a classic Oriental rug. When shopping for one, keep these
tips in mind: Consider pale colors and neutrals (such as cream) to make a small room look larger. For a room with light-colored
walls, deep jewel tones provide a rich look. Simple designs will give a room an open, airy feel, while more detailed
patterns convey cozy intimacy. You don’t have to spend thousands on an Oriental rug; one costing in the low hundreds (or
even less) can wear as well as the pricier model. It’s because the higher-priced rugs are made of more costly and fragile,
natural fibers. 

Straw-Most rugs made of jute, hemp or coir come in beige, but you can paint them. And they also come pre-dyed.
Remember that small patterns go with traditional furniture, while large patterns suit country styles. 

Rustic-A multicolored
rug and braid rug will give you a wide variety of colors to build your room’s palette around. Rugs made from this
yarn complement any décor; thick weaves in oval shapes soften a room with angled ceilings and walls. 


Pile rugs add a
spot of color to wood or tile floors. They also provide contrast when layered over wall-to-wall carpet. Pile rugs are
available in strips, with borders, or geometric patterns.

Classic Comfort: Soup and Sandwich

Posted in American food, Food/home improvement/business, Uncategorized by

Here are a few delicious combinations that you can mix and match for the perfect lunch duo!

Easy-to-make soups

In a saucepan over medium heat, combine 1 cup of beef broth, vegetable broth, miso broth, roasted garlic chicken broth, or Italian-seasoned chicken broth.

½ cup of shredded pre-roasted chicken, diced tofu, or shredded pre-roasted beef

canned carrot coins, or seeded and diced tomatoes

A ½ cup of wild rice, orzo, white rice, ditalini pasta or linguine

Cook for 5 minutes or until heated through. Now while the soup’s heating up, fix up a healthy half-sandwich option to go with it.

Easy-to-make half-sandwiches

Choose one slice of either whole-wheat pita, whole-wheat English muffin, regular whole-wheat bread, health, or pumpernickel

Add 2 tsp of a spread, like garlic-flavored mustard, mango chutney, honey-Dijon mustard, sun-dried tomato pesto, or horseradish mustard

Now add three slices of Black Forest ham, shredded roast beef, grilled eggplant, grilled chicken breast, or shredded smoked turkey

Additional Info

According to a recent study, soup-eaters take in fewer calories than those that don’t eat soup.

For canned soup, reduce your salt intake by choosing low-or reduced-sodium versions.

Here’s the calorie count on seven classic soups, per cup serving size::

Vegetable-72 calories

Chicken noodle-114 calories

Minestrone-127 calories

Chicken rice-also 127 calories

Cream of mushroom-129 calories

Vegetable beef-153 calories

Split pea with ham-185 calories

A Few Food-Packaging Definitions

Low-sodium-Less than 140 mg of sodium per serving

Sugar-free-Less than 0.5 grams of sugar per serving

Fat-free-Less than 0.5 grams of fat per serving

Light-Compared to the original product, one-third fewer calories or 50% less fat

Low-calorie-40 calories or less per serving

Low-fat-3 grams or less of fat per serving

How to Sell Almost Anything

Posted in Business, Food/home improvement/business, Uncategorized by

This is not just about selling as a job; the following five-step process can
and does apply to many other aspects of life.
Whether you’re the biggest extrovert or super shy, at some point in
your life, you will be selling SOMETHING.

1. The first step in the selling process is Prospecting-At least about 10% of
your time will be spent doing this, and it will be even more when you first start
selling.
Did you know that word-of-mouth is actually the most cost-effective way to get
business to come to you?
Until a business is self-sustaining, YOU will be talking up and promoting your company through public relations, direct marketing, and innovative advertising.


 2. Qualifying your prospective customers-This means that you want to find the
right prospective customer.
The single best way to do this is by networking, which is simply meeting people
and developing business with them.
This can be accomplished by going online, through community involvement,
volunteering, sponsoring events, or fundraising (all these will increase your
visibility and credibility), or just by being in the right place at the right time.


 3. Researching and Targeting-You will spend at least 15% of your time doing
this. Research means careful preparation-finding the motivators and benefits
that will convince a potential customer to buy. Targeting is a goal to be
achieved that’s reflective of your strategic approach. Who are you aiming for?


 4. Presentation-40% of your time will be spent presenting to your prospects,
telling about your products or service, the company (and possibly its goals),
and in this process, also about yourself.
When you come down to actually getting the order (or a yes, green light, go
ahead), you have made a “close.”


 5. Service-Very important! The strategy here is to build relationships and
increase billings. You want to make certain that you stay in touch with your
customers (especially the regular ones).

Here are at least seven ways to make sure you get repeat business:
Do a great job!
Deliver on time (or ahead of time) and meet your deadlines.
Solicit feedback.
Make it right (if a problem develops or things go wrong-because at some point,
you know they will).
Give preferential treatment to your regular customers.
Go out of your way to assist your customers’ business.
Answer phone calls and correspondence promptly.

Additional Tips

When handling an irate customer:

Never contradict one.
Never lie to one.
Never give an irate customer an immediate answer. Why? Because you may need the extra time to double-check your
information. Tell the customer you’re going to look into the problem as soon as possible (ASAP), and get back to them or
rectify the problem ASAP.

Rearrange Your Furniture, Rethink Your Living Space

Posted in Food/home improvement/business, Home Improvement/Interior Design, Uncategorized by

Across America, heavy drapes have been exchanged for lighter curtains, lawn chairs and tables are sprawled out on decks, porches, backyards, and patios, walls are being checked over for possible repainting, and even your “cast of regulars” (the furniture, lamps, etc. that’s been in one room or area forever) are taken stock of.

Purging-Items you’ve removed can find new life in other rooms (It’s a fact that if you leave things in the same place for months or years, you’ll tend to stop seeing them). For example, a table that you hardly noticed in your living room might instantly perk up the bedroom or den. If you’re having trouble visualizing a different layout, have a friend or relative come over (make sure it’s someone who doesn’t see or live with your furniture arrangement every day). They’re a fresh pair of eyes! 

Swapping or Switching-Move your artwork or paintings to a different wall or room. Mix different shapes and sizes together (You can also do this with furniture). Pair older items with brand-new, traditional with modern. 

You can move that sofa!-You can also try new locations of major furniture pieces too. If possible, try the sofa on the opposite side of the room. By changing a room’s focal point, you can also give the space a new purpose. For example, if the couch was facing one wall, and now it’s facing the nearby kitchen, suddenly there’s more conversation flow toward that particular area. Even outdoor tables or patio chairs may be used (and useful) inside. 

Consider the new-Once you’re done purging and rearranging, you may still want to acquire one or two new items. But always bear in mind that the changes you make with your current furniture might be much more inspired-and better looking!-than what you’d do with new.

 Sometimes just moving one or two pieces is all it takes to give a room a total makeover and have you (and everyone else) re-admiring your home from a new, fresh perspective!

The 60-30-10 Color Formula-Redecorating in terms of color can be simplified by using 60-30-10. Take a look at some rooms in magazines or online. Most of them have the 60- 30-10 color formula. 60% is the dominant color or hue, unifying the entire room (A good example would be the walls). 30%’s the secondary color, which would be the upholstery or furniture. The “30” provides visual interest. The 10% is an accent color, which provides that touch of sparkle. This would be an accent piece like a small rug or floral arrangement 

Brighten Up With Yellow

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All shades of yellow will make any room in the house look bigger, brighter, and softer.

It’s also a real mood-lifter (every known culture worldwide associates this color with sunshine and happiness).

Did you know that a yellow room or one with yellow accents encourages socializing and conversation?

As I’m writing this, I’m using two bright yellow pencils, a yellow legal pad, and am wearing pale yellow pants with yellow socks. And I’m feeling pretty content for the moment.

My mom has a kitchen with yellow accents and the family always gravitates to it; the food could be a factor too, though…..

To Convey Bright Cheerfulness, go with Egg Yolk yellow. Besides being a mood-lifter, yellow also improves your memory when you’re near it; it’s the biggest memory enhancer of all the colors.

A room in Sunny yellow shades has the suggestion of light and sunshine, casting a luminous glow that draws people in. Did you know that just by adding a touch or two to your surroundings-flowers, curtains, rugs, furniture, and/or pencils (!), you’ll also feel rejuvenated? It’s because yellow’s a “hot” color which raises your pulse rate (in a good way).

 For A Relaxing, Comfortable Setting, Canary yellow is the one. It’s an
amber yellow which is perceived as mellow and warm, delicate and feather-soft.

Citrus with Green Undertones set off associations with
freshness and cleanliness. Being surrounded by yellow reduces physical
pain, especially muscle cramps.

A Pale room creates an upbeat setting for family gatherings and entertaining (this is right on the money; my mom’s living and dining room walls are pale yellow!).

 Go for the Gold to express richness, status and prestige. Whether it’s gilded
mirrors and frames on brass hardware and candlesticks or just a gold-tone
wall, your room will always look luxurious.

Additional Info

If you prefer a color scheme that includes a lot of yellow, you’re bright, optimistic, and ingenious.

Other uplifting colors are all shades of peach and apricot.

For a quick re-do just paint a single wall, the woodwork, or small wooden chair or table.

Add a few throw pillows or a small rug-coordinate them by choosing patterns that combine peach or yellow with one or two of the colors that are already in your room.Hang translucent blinds or sheer curtains in pale yellow or apricot-they’ll create “instant sunlight” year-round.

Here’s a tip from Drew Scott of Property Brothers (from Reveal sneak preview brochure, 2021): “Warm up a black-and-white palette by pairing organic pieces and pops of bright color” (like yellow).

“Monochromatic palettes are more interesting when accent pieces are mixed in that have undertones of nearby colors. Yellow will feel more complex with accessories that lean toward orange (like coral or tangerine) or toward green” (like emerald, forest, or kelly).- A Philippe Radon tip (from “go with the flow”, home/color segment by Monica Biegler Eyers-Better Homes & Gardens, June 2021)

Oh, Mighty Tomato Recipe Supplement: Spinach and Tomato Toss

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This is fuss-free and easy to make, only taking a total of 20 minutes (or less).

Did you know one of the ingredients, tomatoes, helps prevent sunburn? It’s because they contain lycopene, a compound that helps protect the skin from the damaging effects of UV light.

Ingredients

1 medium onion

1 clove garlic, peeled and sliced

2 Tbs. olive oil

2 bags (6 oz. each) baby spinach

1 pint cherry tomatoes

 In a large skillet over medium heat, cool sliced onion and garlic in oil for 8 minutes, stirring occasionally.

Increase heat to high; add baby spinach, cherry tomato halves and salt.

Cook 5 minutes more, or until spinach is tender and tomatoes are juicy, stirring frequently.

Serve salad warm or at room temperature.

Makes 4 servings

Oh, Mighty Tomato!

Posted in American food, Food/home improvement/business, Uncategorized by

 
    Tomato juice is the official state beverage of Ohio.

Arkansas’ official state vegetable is the vine ripe pink tomato (of South Arkansas).

  There are at least 10,000 varieties of tomatoes (from the small marble-sized cherry one to the Ponderosa, which can weigh over three pounds).

  The jelly-like substance around the seeds contains the highest concentration of vitamin C.

  The smallest tomato species are less than three-quarters of an inch in diameter. There are yellow and red varieties.

  Botanically, tomatoes are actually a fruit. This is because generally, a fruit is the edible part of the seed containing the seeds, while a vegetable is the edible stems, leaves, and plant roots. But in 1863 the Supreme Court ruled that tomatoes were to be considered vegetables.

    The tomato is the world’s most popular “fruit” (see the abovementioned); more than 60 million tons are produced each year. This is 16 million more tons than the banana, the second most popular. The third most popular are apples (36 million), then oranges (34 million), and watermelons (22 million).

  The early American colonists regarded the tomato as poison because it’s related to the deadly nightshade plant (but so is the potato!). Colonel Robert Gibbon Johnson stood on the steps of the Salem, New Jersey courthouse in 1820 and ate a tomato-and then a few more-without any adverse effects, to the town’s amazement.
    Johnson’s daring feat got a lot of attention.
    (By 1842, farm journals were declaring the tomato as the “latest craze.”)

    The largest tomato ever grown (to date) was seven pounds, twelve ounces.

    If you suffer from a skin disease, a tomato a day may keep the doctor away. Tomatine, tomato’s principle alkaloid, heals certain fungous disorders (green tomatoes contain large amounts of this, but don’t eat them raw. Cook (including fried!) or pickle them first). 

Lycopene is the substance that gives tomatoes their rich red color. It’s also an antioxidant that reduces the risk for prostate cancer in men and helps reduce heart disease.

  One tomato plant can produce 15 tomatoes in a season.

  Eating tomatoes will give you healthy eyes and skin, as they contain vitamins A and C. They’re also a good source of fiber, potassium, iron, phosphorus, and vitamin B.

  The tomato can be grown in just about any climate (sandy, dry, moist, or salty) and in almost any soil.

  California is the world’s largest producer of processed tomatoes. (Ohio’s the second largest). The state’s peak tomato season is from July through September, but the season actually runs an entire six months, beginning in June and running through November.

  Tomatoes (and apples) have a natural ripening hormone called ethylene.

  Tomatoes first grew as wild, cherry-sized berries in the South American Andes, but the tomato as we know it today was developed in Mexico. It was known as tomatil.

Here’s a quick and easy recipe for:

Tomato-Cucumber Salad

Ingredients

Italian bread (4 oz.), sliced

1 clove garlic, peeled

One-half bag ready-cut salad greens (or a head of lettuce that can be easily shred)

2 cups cherry tomatoes, quartered (you can also use regular-sized tomatoes, but you’ll have to do just a bit more chopping)

1 cucumber, quartered, cut into one-half pieces

Optional: One-fourth lb. sliced mushrooms

One-third cup prepared fat-free red wine vinaigrette

4 oz. blue cheese, crumbled

Heat the oven to 450 degrees F.

Arrange the bread slices on baking pan; toast for 8-10 minutes, turning once.

Rub each toasted slice with garlic clove; cut into 1″ croutons.

Place salad greens, tomatoes, cucumbers, mushrooms, and croutons in a large bowl.

Add vinaigrette and cheese; toss to coat.

Makes 4 servings

Did You Know That…..

Tomatoes will ripen faster if you put them in a small to medium-sized brown paper bag. Then close the top. The closed bag holds in ethylene, which acts as a natural ripening agent.

                                                                 

How the Most Successful Home-Based Businesses Get Business

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How do the most successful home-based businesses (those earning over $100,000 a year) get business? It’s not that much of a secret. They just do one or more of the five things that others usually don’t do.

Acquire a client base

It’s no secret that getting people to beat a path to your door right away is every self-employed person’s dream. Trouble is, it rarely happens that way (but it’s not impossible). There are some ways to make it happen for your business.

You can:
• offer something special that people want so badly that they would do almost anything to get it,
• become so well known among the people who want your offer that enough of them know you’re offering it and/or
• do the things you do so well that everyone who uses you can’t wait to tell everyone else about you.

The better you are at what you do and the more your reputation grows, the more quickly and easily you’ll attract business.

Establishing a niche

The most successful home-based businesses are highly specialized, serving a particular segment or niche that’s not provided elsewhere or adequately. For example, a company may be operating a billing service for medical technicians (as opposed to simply a billing service), or they may do consulting for the nursing industry.

Specializing this way will make it easier for you to attract clients or customers. You might think that specializing will result in a smaller client base, but the opposite is true; as long as your chosen area has enough potential customers, people will recognize the benefit of what you’re offering. Finding a niche can give you job security, but it needs to be small enough so that you don’t have a lot of competition, yet large enough to provide enough customers to support your business.
Usually, finding your niche is based on matching your education and/or job experience to a particular industry, but it can also be based on your lifelong interests, hobbies or even a personal tragedy.

For example, Empyra, an Ohio-based company founded in 1999 by Shanthi Subramanyam, provides Web-based products that improve the operating systems of companies and agencies. Subramanyam holds a bachelor’s degree in computing and information systems from England and a master’s in software engineering from Carnegie-Mellon in Pittsburgh. Her company’s products eliminate paperwork, allowing forms to be completed online and be sent automatically to the next user.

The popular TV show America’s Most Wanted came about as the result of a personal tragedy (In the early 1980s: a young child, Adam Walsh, was abducted from a store and was finally found, brutally murdered. His father and the show’s host, John Walsh, channeled his grief and despair into becoming an expert activist and advocate of law enforcement, particularly in “missing” cases.

Everyone has their own unique skills; finding them is a matter of relating experiences from your personal history to people’s current needs and then building new experiences that make you even better qualified. Don’t try to be all things to all people!

Ask yourself these questions:

• What do I do best?
• Who needs that the most?
• Where can I provide that product or service that will give me a chance to expand what I want to do to utilize my other interests?
• What industries or types of companies do I already have experience in?
• What industries or companies do I have access to now?
• What do I already know?
• What jargon or industry-specific acronyms am I already familiar with?

Other ways to carve out a niche are by “market slices,” such as geographic areas. Do you want to serve the West Side? North area? Do you want to be local, regional, or national?
Another “slice” to consider is the size of client companies. Do you want Fortune 500 clients? Are you aiming for those businesses earning under $5,000,000 yearly? Or perhaps a small company of three to twenty employees?
Perhaps a demographic group is your “slice.” Do you want a customer base of those over 65? Maybe you want to focus on single females or strictly married folks. Or you may prefer to go for the Donald Trump crowd.

(Gaining entrance through) Gatekeepers

A gatekeeper is an influential individual who is in a position to open the door to resources and contacts. Having access to these key business sources is another way that the most successful companies have achieved their particular success. Savvy entrepreneurs start with those contacts already in place, which makes getting business even quicker and easier.

Even if you don’t know a soul, here are a few of the many ways that you can go about meeting and establishing a network of your own gatekeepers—through attending professional and trade organizations, your regular business relationships and active networking. Remember that many of the most promising opportunities occur from just being in the right place at the right time when you encounter, purely by chance, someone in need of your product or service.

Becoming prominent in your field or specialty

The better you are known for being an expert—or at least mostly knowledgeable in your field—the easier it will be to attract business. But sometimes this just isn’t the case; many businesses became well known by positioning themselves to become leaders in their specialty by acquiring more knowledge in their field, assuming a leadership role in their area of expertise, or becoming pioneers in and of their particular specialty.

Anyone who is the first to offer a product or service in an area of need is a pioneer and therefore can also become a leader in that field. This can be a HUGE advantage because people will tend to think of you first. It’s also a three-in-one marketing strategy—it gives you access to gatekeepers, establishes you in a niche, and creates enough momentum to get people to beat a path to your door—all from the start.

The low cost of operations in the downtown location (there are a variety of local, county and state-based tax incentives, grants and low-interest financing—combined with enterprise-zone programs—to offer businesses the opportunity to reduce risks while encouraging investment in Ohio) and access to interns from the local state university helps Empyra attract businesses, including the U.S. federal government and Proctor & Gamble, that otherwise would be sent overseas.

“Most of my employees are located outside the city; my business pitch is that companies can outsource the work, but keep it in the U.S.,” said Subramanyam.

Becoming a great marketer

This fifth secret also contributes to continuing the success of the $100,000-plus home-based business.
By consistently using a variety of creative methods, some entrepreneurs are always able to attract and maintain a steady client base.

They:

• promote with stand-out ads
• send out gifts or brochures with unique colors or designs
• speak before network groups or starting their own

All that stands between a top marketer and other entrepreneurs are access to knowledge of how to use marketing tools in more personalized and specialized ways. With proper knowledge, anyone who’s willing to invest the time can become a great marketer.

So there you have it—five ways to position your venture for success. Where will these five “secrets” take you and your business? Find out by using them today!

Lemons and Limes

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The lime is a round fruit that is pointed at both ends. It’s greener than the lemon, to which it is related.

Limes grow (in clusters) on a small citrus tree (rarely higher than 10 to 12 feet), which was native to India. It now grows in the Mediterranean basin, Mexico, the West Indies, Florida and southern California (the trees grow particularly well in southern Florida, where most U.S. limes are purchased).

The fruit is a source of lime juice and oil of lime, which is used to flavor food and beverages (lime has a sharp, sour flavor).
Limeade is prepared from limes in the same way that lemonade is prepared from lemons.

The lemon is a small, yellow and oval-shaped fruit that’s slightly pointy at both ends (A thick, spongy membrane lines the skin. It encloses 6 to 8 parts that contain the pulp, juice and seeds. Lemons may have only a few very small seeds or none at all. The juice (rich in vitamins A, B and C) is usually very tart, but some types of lemons actually have sweet juice!). The skin is dotted with tiny oil glands that resemble pores.

The lemon tree’s native to southeastern Asia, but it’s grown commercially mostly in countries around the Mediterranean Sea and in southern California.


It’s a small evergreen with spreading branches that has an irregular shape and is covered with short, stout spines, has long, pointed green leaves and large, fragrant flowers (that grow singly or in clusters). The buds are reddish purple, but the flower petals are white.


The lemon tree thrives in tropical and subtropical climates (the trees were once grown commercially only in dry regions, because rainy summers permit diseases to thrive. But due to the development of fungicides (fungus-killers) and frozen concentrates, lemon trees can be grown in humid, subtropical Florida. Practically all California growers use smudge pots to heat their orchards because the trees do not resist frost well. Sudden heat and wind can also affect both trees and fruit (windbreaks are used for protection).


These trees are raised by grafting buds to seedling rootstocks of other types of citrus fruits, such as grapefruit, the rough lemon (a relative of the lemon; the fruit’s not useful, but the rootstock’s sturdy) or sweet orange (the rootstock used most often in California).


They bloom and produce fruit almost continuously in the right climate and with proper care. The trees bear most fruit during winter and early summer.
Lemon trees do not require much water, just good, well-drained soil; too much water will grow the trees quickly, but produce less fruit. Over-irrigation may kill them.

Lemons must be picked by hand and pass a size test (Pickers use a metal ring to determine size. Each fruit is passed through the ring. Only those that are two and one-fourth inches or more in diameter are chosen). Smaller fruits are left on the tree until they grow larger.

Lemons are different from all other citrus fruits because they become more edible after they’re picked (and the green fruits are also picked. They’re then ripened in special curing rooms where the temperature’s kept at 56 to 60 degrees F., humidity 85-90%.)

In the past, most commercially-grown lemons were shipped as fresh fruit. But now, many are made into frozen concentrates. One important lemon by-product is citric acid, used as a base for carbonated beverages, as a laxative in medicines and as a flavoring in baked goods.

Lemon fruit and juice are widely used in cooking, beverages and candies. The oil’s used for flavorings and making perfumes.

The lemon is a special type of many-celled berry (a hesperidium).

How to Pick the Freshest Lemons and Limes

The juiciest, tangiest lemons have fine-textured skin and feel heavy for their size. Rough, thick skin is a sign of dry fruit. Tinges of green are OK, for they only mean the juice will be slightly more acid.
Avoid soft, spongy lemons with hints of decay on the stem ends.

Limes should be green, with no yellow (brown spots are OK). Avoid limes that are hard, for the pulp will be mealy and dry. Look for thin-skinned limes that give slightly.

Citrus fruits such as lemons and limes should be stored at a room temperature of 60 to 70 degrees and used within two weeks. If you prefer them cold, go ahead and refrigerate them, but don’t keep them in plastic bags.

Three Unusual Uses for a Lemon

1. Substitute lemon juice for vinegar in many recipes. The resulting taste will be fresher and brighter.

2. A squeeze (or two) of lemon juice will refresh the taste of canned, packaged or frozen vegetables.

3. Toss squeezed and grated lemons into the garbage disposal. They’ll keep it clean and sweet smelling.

British sailors became known as “limeys” because limes were their shipboard safeguard against scurvy (the vitamin C deficiency disease that once ravaged whole navies).

The world production of lemons is over 1.6 million tons every year. Used to freshen everything from iced drinks to soap and perfume, the fruit is an excellent source of vitamin C.

Long Vegetable Cooking

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Long-cooked vegetables will be almost limp, but very delicious (The “crispy” style started with nouvelle cuisine in the 1970s), usually served at room temperature. 

They may not look as appealing when in the crispy state, but many prefer them prepared this way. They can be served as appetizers, mixed and matched, or combined with a variety of ingredients. 

Eggplant and zucchini slices can be brushed with olive oil and grilled over a medium-hot fire until tender. As they come off the grill, you can layer the slices on a platter with fresh herbs and sprinkle with vinegar and olive oil. 

Or you can take those same slices, add carrot ones to them, and FRY everything in hot oil until they’re just brown, then coat with vinegar and fresh herbs. Set them aside so that the flavors can marinate. 

You can grill whole bell peppers until their skins are shriveled and start to blacken. After the peppers are cool, peel away the skin and remove the seeds. Slice the peppers and toss them with sliced garlic, sherry vinegar, and olive oil. 

Eggplant can also be steamed. Cut the eggplant (peeled or not) into chunks and steam until the flesh is extremely tender (7-8 minutes). Then toss with garlic and herbs, lemon juice, and olive oil. 

Have you ever tried roasted tomatoes? Slice off the top third of fresh tomatoes and squeeze out the seeds. Jam the tomatoes tightly into a well-oiled baking dish (The tomatoes shrivel and shrink in their own juices, concentrating the flavor), sprinkle with bread crumbs (You can grind fresh bread cubes or get a commercially prepared brand) and add a few drops of olive oil. Bake at 400 degrees until the crumbs are brown and crusty. 

Braising is another long-cooking technique; It not only develops flavor but absorbs the flavors of other ingredients cooked with it. 

For vegetable braises: Saute onion and garlic in a little oil (DON’T USE butter; it’ll solidify and become grainy if the dish is served cool) to build a flavor base. Now, add the main ingredient. 

Cut the veggie in large chunks so it’ll cook long enough to develop flavor without falling apart. Cook briefly in the flavoring mixture and add a little water to start the braising (the veggie will release its own moisture). Reduce the heat to low and cook long enough to get the flavor out of the veggie (For a soft vegetable, this can take only 20 minutes). 

Some sort of acid, such as vinegar or lemon juice, is a major factor of long cooking (Acid content gives the dish needed “oomph” to avoid feeling flat and heavy). It’s as important a seasoning as salt. And because these vegetable dishes are served at room temperature, they require a bit more seasoning (cold minimizes flavor, while heat exaggerates it). 

As long as you remember to bring these veggie dishes to room temperature before serving (to bring out maximum flavor or taste), they can be made hours in advance of dinner (or even the day before). 

Here’s something to try:

Vegetable Roast

Ingredients

1 each red and yellow pepper, seeded and quartered

1 red onion, cut into wedges

1 Vidalia or other sweet onion, cut into wedges

2 cloves garlic, minced

1 Tbs. olive oil

1 tsp. each minced fresh thyme and oregano, or one-fourth tsp. each dried

one-half tsp. salt

Heat the grill to medium-high or heat the oven to 350 degrees F.

In a bowl (if using a grill), or roasting pan, combine all ingredients.

Grill 10-15 minutes, turning once, until tender.

Or, roast 45 minutes, turning occasionally, until tender.

Makes 4 servings

Work time: 5 min.

Total time: 20-50 min.

Did You Know That…..

Onions are low in sodium fat and cholesterol-free and are also excellent sources of cancer-fighting phytochemicals.

Enjoy! 

Recipe source-“Roasting Vegetables” by Elizabeth Karmel, The Associated Press-The Vindicator, April 8, 2020