How To Host Thanksgiving In Your Apartment

how to host thanksgiving dinner in your apartment

How To Host Thanksgiving In Your Apartment

 

The season of turkey, pumpkin pie, football, friends, family, and food baby is just around the corner. If you have more than a couple folks to celebrate with, but not a lot of space to celebrate in, we’re here to help. Hosting Thanksgiving in your apartment will take a bit of ingenuity and careful planning, but it’s certainly doable. Whether it’s Thanksgiving or Friendsgiving, you can keep your event from becoming a stress fest or a hot mess with good advance planning. Preparing a strategy ahead of time will allow you to relax when the big day arrives. Our recent How To Host A Potluck focused mainly on the eats, this How-To host Thanksgiving in your apartment guide will help you optimize seating, refrigerator storage, and more.

Be creative about counter space and storage

In an apartment typically without an abundance of counter space, you’ll have to make every square foot of empty surface space count. One trick is to “recruit” some of your furniture for meal prep. Seriously! You can use your dining table and chairs, coffee table, and the like as surfaces for cooling pots, pies,  and other desserts.

In our Create More Kitchen Storage Space post, we explored many ways to add space-saving solutions for apartment kitchens, such as installing wall hooks to hang pans and cooking utensils. When it’s time to eat, you can set up the food buffet-style in the kitchen or on a piece of furniture away from where you’ll be dining to save space on the table. If that’s not possible, try  using cake stands to elevate some dishes on a crowded table, which will make room for other serve ware underneath.

Ready your fridge

Thoroughly clean your refrigerator before you begin cooking and storing. Throw out any expired food and anything you know you’ll never eat, drink, or use again. Here’s our guide on how to do just that. Ideally, your fridge will be almost empty as you begin to prep your food. This allows for plenty of room to store everything ahead of time. Plus, one of the perks of hosting is that you’ll have leftovers to keep. When it comes to packing your fridge and freezer, don’t forget that you can probably adjust the shelves to make them more efficient. Shift them around to free up space to stack storage containers. Another creative storage solution is to store items in plastic zipper bags. They’re malleable and easy to stack up in a fridge while taking up little space, making them a great way to store things like cranberry sauce, make-ahead gravy, dinner rolls, and pre-prepped veggies.

Prepare food in advance

Allowing yourself plenty of time to prepare is essential when storage and counter space are tight, not to mention when you’re working with only a few kitchen appliances. Start prepping your Thanksgiving menus a full week in advance. A practical solution for making a Thanksgiving meal is to make as much as you can ahead. Figure out what can be put together the day before, and what needs to be made the day of. You can make the pies, gravy, stuffing, and mashed potatoes ahead. Sauces and baked goods can be made the furthest in advance, with most pies and cakes having a shelf life of three to four days. Some sides can be made up to two days out, such as mashed potatoes and make-ahead stuffing.

Then, on Thanksgiving Day, all you need to do is roast the turkey and make the veggies. More prep work in advance means less work and less stress on Thanksgiving Day. This will also minimize bodies in the kitchen, which helps keep your kitchen from feeling cramped and hectic.

Expand your dining table 

Fitting all your guests at a table in your apartment can be tricky as most apartment dining rooms are sized for four people. And maybe this time you’ll decide to invite neighbors to your fete! Try putting several small tables together to create one long one. If possible, make sure they are all the same height and width. Then toss a tablecloth over all of them, and nobody will know the difference! If you don’t have smaller tables on hand, take this opportunity to invest in a few folding tables and chairs that can be easily stored once the holiday is over. If your space is so limited that it doesn’t allow for even a makeshift dining table, no worries. My sister-in-law rents a couple of bar-height tables and puts them in the middle of her living room. No one ever minds standing up to eat, and this dining format really encourages guests to mingle.  Or maybe some people can eat at the table, some on the sofa, maybe even some on the floor. Believe me, where your guests eat is much less important than what they eat and with whom they share the holiday.

Have guests their own (folding) chairs

When I got my first apartment, I moved in with just bedroom furniture. But that didn’t stop me from throwing a Cinco Di Mayo party. The invitation noted that guests should BYOC (bring your own chair.) My friends thought that was a hoot! They each brought a folding chair, lawn chair, or stadium chair, and everyone ate with their plates on their laps. Everyone has a great time despite (or because of?) the untraditional seating.

Rearrange furniture

The dining room isn’t the only space to consider. Even if everyone fits around the table, think about after-dinner relaxation, game-watching, and mingling. Try to balance space for your guests to move with seating to accommodate everyone. This can be accomplished by temporarily removing furniture that won’t be used and shifting couches and chairs to the perimeter of the room. If the day is mild, you can also utilize your patio, deck, or balcony.

 Create a place for coats and bags

Once you have finalized the guest list, decide where your guests’ coats, bags, and boots (if the weather is inclement) will go. Depending on where you live, most people will arrive in coats, and many will have bags. You don’t want these items to take up valuable space in the eating area, and if you’re lucky enough to have an entry closet, it’s probably already pretty full. Your bed can make the perfect place for everyone to lay their coats and bags. Or consider purchasing a coat tree to place by your front door. Spread out an old towel or some brown paper bags to collect any we footwear.

Buffet it

Set food up on one table, buffet style, and let everyone serve themselves. Your buffet can be on the kitchen counter, side table, dining table (if people will be sitting elsewhere), or on a rented folding table. This works especially well if you have a non-traditional seating situation.

Cold beverage storage

Since your fridge will probably be very full, fill your [very clean] bathtub with ice for cold wine, soft drinks, mixers, and beer. Consider adding a big bowl for clean ice service.

 Use disposables

I’m seldom one for recommending single-use anything, but Thanksgiving dinner is an exception – especially if the number of guests exceeds your plate and flatware counts. Using attractive seasonal paper dinnerware, nice paper napkins, and plastic silverware is a very smart option. There will be plenty, even if some guests toss the first plate before going back for seconds, and the cleanup will be significantly easier.  And we do want to make hosting Thanksgiving in your apartment as easy as possible.

Right after COVID, and SO READY to entertain again, I had an usually large crowd (for me) of eight for Thanksgiving. I decided to get some pretty paper and plastic products instead of using my “real” plates and cloth napkins. Everyone loved how coordinated and festive the table looked. I chose dinner, salad, and dessert plates, plus cocktail and dinner napkins. Other than the pots and pans, cleanup was a breeze.

If you prefer to use your own dishes, you can add fall- or Thanksgiving-themed appetizer, salad, and dessert plates with coordinating napkins. If that sounds like overkill, choose pretty Thanksgiving-themed dinner napkins.

Pre-clean

When you host Thanksgiving in your apartment, you will need to clean your place and clean it well. A clean apartment always feels more spacious and inviting than a dirty one. Clea out the fridge, wipe counters and floors, wipe down bathrooms, vacuum, and dust to prepare your home for your Thanksgiving Day guests. You should also guest-proof your home. This may sound paranoid, but even if you know everyone who’s coming well, advance preparations will make you more comfortable in the long run.

  • Help prevent breakage. There’s always the chance some of your things can get broken, especially if children are joining you for dinner. Remove anything valuable or personally important, or that’s low to the ground. Store these things somewhere out of the way to keep them safe.
  • Protect yourself from The Snoop. Some guests like to snoop. Anything you’d like to keep private like medications, mail, or personal items, consider hiding away.

Stock your bathrooms

Keep your bathrooms well-stocked with tissues, toilet paper, personal products, and soap, making sure that extra items are easy to find. Disposable hand towels will prevent one cloth towel from getting overly wet and gross. Be sure your bathroom trash can is in sight. On Thanksgiving Day, set a timer on your phone to remind you to do periodic bathroom checks. Then a quick wipe and swipe will keep your bathroom fresh (because people, as a general rule, are pigs). A thoughtful touch is placing a small bowl of mints on the bathroom counter so your guests can freshen their mouths.

Declutter

Not only is clutter unappealing to the eye, but it takes up precious real estate that could be used for a serving platter, or a few bottles of wine, or an extra chair. One of the simplest Thanksgiving solutions for small spaces is to clear your surfaces of unnecessary items. Leave out just enough décor to keep your apartment feeling cozy and festive and store the rest. You can bring it all back out the next day as you begin to decorate before Christmas. LOL.

 

The most important thing about hosting Thanksgiving is making your guests feel welcome, cared for, and satisfied with the food and the camaraderie.  Any successful party is as much about lively conversation and laughter as it is good food. People gather during the holidays to celebrate family and friends and to enjoy the company of people they love and enjoy.  No matter what size apartment you have, you can make this Thanksgiving one to remember. Just focus on what you do have to work with, and you’ll do an amazing job hosting Thanksgiving in your apartment.

Create More Kitchen Storage in Your Apartment

 

When she was in college, I helped my daughter move into her first non-dorm apartment in the Bushwick neighborhood of Brooklyn. It was a cute studio apartment with one (albeit huge) window, a living/sleeping area, a bathroom, and a kitchen. But I was shocked to the core by how incredibly small her kitchen was. There was a refrigerator, a single bowl sink, and the tiniest stove I’d ever seen. The entire kitchen is pictured below.

Of course, it never seems we have enough storage no matter how much space we actually have (at least that’s always the case with me. LOL.). So if you’re like me, always needing more storage, here are some ways to create more kitchen storage in your apartment.

Use shelf risers.

Shelf risers can almost double your cabinet and pantry storage space. Bonus: they’re not super expensive. Use them to store extra plates, bowls, glasses, and mugs in your cabinets; and canned goods in your pantry.

Steal space from an adjoining room.

An alcove, nook, or empty wall in an adjacent room or hallway can be a great spot to add some shelves or a storage unit.

Add a utility cart.

A little wheeled utility cart can work wonders to give you a little more space. You can tuck it under a countertop or hide it inside a lesser-used closet when you need the floor space more than the stuff. A narrow shelf or rolling storage cart can be a stylish and practical addition to a small kitchen. Choose a low-profile design that can easily slide against a wall or into a corner. Stock it with dishes, glassware, and other items that will look good on display.

Check out IKEA’s Raskog cart or this narrow cart from Amazon. They are small but still have plenty of room for storage. And because they’re on wheels, they can be pushed into a closet or the corner of a room and pulled out to meet you at your workspace when you need it.

Hang a pegboard.

Think Julia Child’s kitchen. A pegboard creates about as much damage to your wall as hanging a picture. You can use a pegboard to store a myriad of items from utensils to awkwardly large pots and pans with specially designed accessories. You’ll just need to spackle the holes before you move (here’s how). A pegboard is a simple storage solution that can work wonders in a small kitchen. Affix a pegboard with repositionable hooks to a wall or the inside of a tall cabinet door to hang kitchen supplies. As your storage needs change, simply remove and rearrange the hooks to efficiently store cookware, utensils, and so much more.

Hang a curtain rod or pot rack.

Use a small curtain rod to hang your utensils (with S hooks or just hooked on), and slide the lids of your pots and pan behind it. This will free up a surprising amount of space for other things (and there will always be other things).  A pot rack or a sturdy bar can provide handy storage for all types of cookware. Mount it on a wall next to the prep area or directly above the cooktop so pots and pans are easily within reach. A mounted pot rack really helps save cabinet space and makes items easier to access. If you have limited wall space, a helpful small kitchen decor idea is to hang the rack from the ceiling or over a window.

Use adhesive hooks.

Use adhesive wall-mount hooks (like Command Hooks) to hang items that would otherwise take up space on the counter or in a drawer. A set of hooks make a great kitchen catchall adding valuable kitchen storage space. Use them for kitchen towels, cutting boards, and utensils to keep them out of the way but still within arm’s reach.

Screw hooks under cabinets.

Cup hooks screwed into the bottom of cabinets can create a cute way to hang up mugs, utensils, and other smaller items.  Or you can find cup hooks like these that simply slide into place.

Use the sides of your cabinets.

Put the sides of your cabinets to good use in creating more storage in your kitchen. It’s the perfect spot to hang a magnetic knife block or use adhesive hooks to hang smaller pots and kitchen tools.

Use the tops of cabinets.

If you have space between the top of your cabinets and the ceiling, you can store less frequently items on the tops of your cabinets without making them look cluttered or messy. This gap between your cabinets and the ceiling can be critical in creating additional storage space. Think of a crockpot, a wine rack, or baskets filled with unattractive but necessary items like light bulbs and batteries. I know what some of you are thinking: “But I’m too short to store stuff this high!” A fold-flat stool you can tuck in between your fridge and cabinets will solve this worry!

Use the side of your fridge.

The side of your fridge can be the perfect spot for knife storage or spice storage, using magnetic racks. It’s an ideal spot to tack up grocery lists, hang keys, or sort mail and papers.

Install open shelving.

Create additional kitchen storage beyond your cabinets by installing open shelves. This simple project can transform a blank stretch of a wall into a stylish storage zone for dishware, cookbooks, pantry ingredients, and more. For extra organizing capacity, add hooks along the bottom of a shelf where you can hang mugs or utensils.

Divide cabinet space.

Encourage organization in smaller kitchens with dividers that break up the space inside cabinets. Use either horizontal or vertical cabinet dividers to store skillets, baking sheets, and narrow pans. You can simply slide each one out of its individual slot instead of having to sort through a haphazard stack.

Rethink spice storage.

Small containers of spices and herbs can easily become a jumbled mess inside a cabinet or pantry. To streamline access, dedicate a small drawer or sliver of cabinet space to spice storage. A drawer organizer that holds canisters in an upright position is an optimal storage solution for easy reading. Read our blog dedicated to storing spices here.

Install a small kitchen island.

Squeeze extra prep and storage space into a small kitchen with an island or kitchen cart that’s just the right size and height for your needs. Add-ons such as hooks and bins will help a small island work even harder. If space is especially tight, go with an island on casters to get the look of a built-in without the bulk. During cleanup or while entertaining, just roll the workspace out of the way.

Select small kitchen appliances.

Small appliances are essential to the kitchen, especially when it comes to entertaining and preparing last-minute meals on busy weeknights. Small appliances that pull double-duty, such as a combination air fryer, toaster, and convection oven, will save kitchen space.

Use wall-mounted bins.

A wall-mounted storage system allows a small kitchen to be the administrative hub that it is without taking up floor space. Choose metal bins that match the kitchen color scheme, and add storage labels to make them more functional. This would be a great place to store cooking magazines, bills (UGH), notepads, and the like.

Use windowsills as storage.

If you’re lucky enough to have a window in your kitchen, think about how you can use the sill as storage. Bring the outdoors in by adding plants – perhaps an herb garden, store cookbooks (if the window is not above the sink), or a dishwashing supply station (if the window is above the sink).

Use your windows as storage.

You might never dream of blocking any of that precious natural light, but you could hang your pots and pans in front of your kitchen window. This would also be an ideal spot for a hanging herb garden.

Use the top of your fridge.

The top of the fridge is a great place to store cookbooks, trays, and platters, or baskets filled with items like light bulbs and batteries, or dishtowels.

Hang a magnetic knife rack.

My fella thinks I’m nuts (because he sees threats everywhere LOL), but I love my wall knife rack. When drawer space is at a premium, every square inch counts (and I honestly see more of a threat storing sharp knives in a drawer). Squeeze out a bit more room by taking your cutlery to the walls with a magnetic knife strip. You can even use it to hang things that aren’t knives, like metal utensils.

Use the inside of cabinet and pantry doors.

A perfect spot to hang pot lids, pot holders, measuring spoons, and kitchen towels.

Turn your stovetop into extra counter space.

During dinner prep, your stovetop is just wasted space. A large cutting board creates bonus counter space while you are prepping dinner.

Hide bulky cookware in the oven.

It sounds simple, but if you’ve got a lot of heavy cookware, this trick can make all the difference. It’s a great place to store cast-iron pans and Dutch ovens (especially in a small kitchen). Just remember to relocate them before you preheat that oven.

Hang sink essentials on the sink.

Sink organizers are a total game-changer for storing soaps, sponges, and brushes where you can easily access them. Place them over your sink, next to them, or even attach them and hang them off the faucet for a space-saving way to keep essentials close.

Roll kitchen towels.

Marie Kondo your kitchen towels by rolling them instead of folding and stacking them into a toppling tower. Roll then lay them horizontally in a shallow drawer, or store them in upright rolls in a basket. They look much tidier this way—and don’t become a nuisance every time you need one.

Store canned foods on risers.

Canned foods often get tucked away in a cupboard, stacked on one another, and pushed way to the back. Instead of losing sight of all those cans, place them on risers so you can actually see what you have. An easy way to gain vertical storage is to add risers to pantries and cabinets. They help you fit more in a small space, plus you can see what you have so you don’t end up with a bunch of duplicates.

Use drawer separators.

There is nothing worse than a utensil or small tool drawer that’s messy with everything scattered about. It makes it harder to find what you’re looking for and easier to poke yourself with one of the tools. Drawer separators keep groupings, like utensils, together and are easy to sort through.

Be sure to evaluate your needs as you install the dividers, edit, and toss the duplicates. Sure it’s awesome to have multiple spatulas and non-stick skillets, but if space is a challenge, push yourself to only have one of each. While that may create a slight inconvenience occasionally, it’s better than having overflowing drawers and cabinets.

By adding dividers, everything has a spot and the drawer is less likely to get stuck on stuffed-in tools.

Under sink storage.

Maximize storage space under the sink by stacking bins or plastic drawers filled with sponges, dishwasher pods, rags, and more. Clear storage assures you won’t forget about what you already have. It’s also a great idea to have a plastic tray to store your cleaning supplies in. That way, if anything gets drippy, you just have to clean the tray and not risk warping the floor of the cabinet.

So there you have it. Who knew there were so many ways to create additional storage in any kitchen – large or small? We’d love to hear if you have any other ways to add storage to your kitchen! Let us know in the comments.

 

Sheet Pan Suppers – Your Weeknight Hero

Sheet Pan Suppers – Your Weeknight Hero

Once upon a time, I was crazy enough to commute over an hour to work. Leaving home at 7:00 AM and arriving back at 6:30 PM left me little time to get a hot dinner on the table. Then one day, I learned of sheet pan suppers. They were and still are game-changers. Delicious, easy to prepare, easy to cook, and with easy clean up, sheet pan suppers quickly became my weeknight hero. If you have a busy schedule, try them out! I’ll bet they will become your weeknight hero as well.

Sheet Pan Supper Benefits

  • Easy to prepare. Cut the veggies. Toss ingredients in a fat, like healthy olive oil. Preheat the oven. Place all ingredients on your sheet pan. A great way to use up leftovers.
  • Easy to cook. Your oven does all the work. Place the sheet pan in the oven. Roast until done. Usually around 30 minutes.
  • Easy to clean up. One pan to wash.
  • Your favorite ingredients, all in one place.

The Basic Components

The basic components of sheet pan suppers are:

  • a protein (about two pounds)
  • 2 -3 cups of chopped vegetables
  • 1-2 tablespoons oil (usually olive oil)
  • a sauce or flavoring

The Sheet Pan

Use a half-sheet pan (13″ x 18″ with a one-inch lip) made of heavy-gauge metal. It’s sturdy enough to take high oven heat and broiler heat, if you give the meal a final browning under the broiler. The half-sheet pan is large enough to cook a meal for a family of four and allows for ingredients to be spread out so you don’t crowd the pan. (Crowded pans cause ingredients to steam instead of roast, which will make dinner mushy instead of crispy.) Plus, the rim is low enough for heat to move across the ingredients to give them a crisp, brown, caramelized finish. Jellyroll pans may look the same, but they’re generally smaller and flimsier than half-sheet pans. Half-sheet pans are not expensive, readily available in big box stores, and are multi-taskers that you’ll use again and again for a whole lot more than sheet pan suppers. The quarter sheet pan, measuring about 9” x 13, is terrific for smaller ovens or kitchens as well as for cooking several ingredients in the oven at once without letting the flavors bleed into one another.

PRO TIP: Line the Pan for even easier cleanup.

Line your pan with heavy-duty foil or parchment paper (not waxed paper) to prevent ingredients from sticking to the pan. Kroger has pre-cut parchment paper that’s just the right size to make this process even easier! You will still have to wash the pan, but a well-lined pan cleans up in a jiffy.

The Rack

You’ll bake most sheet pan dinners directly on the pan; that’s how you get those tasty, caramelized surfaces. But if you want to bake breaded chicken or fish along with vegetables, use a wire rack to raise the breaded ingredients above the moisture in the pan. This technique will keep the crisp coating from getting soggy.  You can use this same approach when you’re roasting a cut of beef or pork, so the juices baste the ingredients while the meat gets gloriously browned. It’s a win-win!

The Protein

Use up to 2 pounds of protein per half-sheet pan. At 425°, most proteins cook in 30 minutes or less. All times are approximate. Bone-in meats take the longest. Fish goes fastest. Shrimp takes less than 10 minutes. Know the doneness temps for your protein and check it often. See the guide below.

  • Shrimp – Depending on size, 3-10 minutes
  • Salmon and white fish – Depending on thickness 12-25 minutes
  • Tofu – 20 minutes
  • Lamb chops, 10- 20 minutes, depending on thickness
  • Chicken, bone-in or boneless, 20 -30 minutes
  • All types of whole sausages, about 25 minutes

The Veg

Sturdy vegetables like potatoes and carrots take much longer to cook than softer vegetables like green beans, asparagus, and tomatoes. Depending on what else you’re adding to the pan, you should roast the denser vegetables for 30 minutes or more before adding the other vegetables to the pan. Cut your vegetables about the same size to promote even cooking.

  • Broccoli, cauliflower, Brussels sprouts, 25-30 minutes
  • Cabbage, depending on the cut, 15-30 minutes
  • Cherry tomatoes, 20-25 minutes until bursting
  • Leafy vegetables, like kale, 10-20 minutes
  • Onions, cut into wedges or thick slices, about 15-20 minutes
  • Potatoes (small pieces and wedges), 25-30 minutes
  • Root vegetables, carrots, 30 minutes
  • Squash (soft, summer squash like zucchini or yellow), 15-20 minutes
  • Squash (hard winter squash like butternut, acorn, or delicata ) in pieces, 30 minutes

The Fat

To prevent vegetables from drying out during the cooking process, completely coat them with oil. The best way to do this is to put them into a large bowl and add the oil and any other seasonings from your recipe. Then stir with a spoon or with your hands to cover everything thoroughly. I like to use disposable, latex-free gloves to keep my hands clean, especially when handling the protein. Roast the dense vegetables first and get them started in the oven. Then use the residual oil in the bowl to coat the softer vegetables that will be added to the pan later. Finally, use the same bowl (easy clean up!) to toss your protein with whatever fat or marinade your recipe calls for.

The Flavor Boosters

There are a myriad of ways to add flavor to your sheet pan supper! Try:

If you don’t feel comfortable creating your own sheet pan supper food combinations, there are some outstanding online resources with tested recipes to ensure a successful meal. Here are a few to check out: Pioneer Woman, Food Network, NY Times Cooking (my personal favorite), Southern Living, and Food52 just to name a few!

Now you may have wondered why this post refers to this kind of meal as supper instead of dinner. For me, suppers are cozy, causal meals at home with the folks who are nearest and dearest to my heart. Dinners are at home, but more formal, or in a restaurant. Love both kinds of eating, but sheet pan suppers are my way to bring the ultimate in comfortable, easy, cozy eating to my home and my family every day. I’ll say it again, sheet pan suppers are a weeknight hero.

Is Your Toaster Toasted?

According to Kitchen Infinity, no matter how much you shelled out for your toaster, it will survive an average of six to eight years. You can extend the life of your toaster by cleaning it regularly to remove excess breadcrumbs and additional food particles.

The factors that affect the lifespan of a toaster include:

  • Frequency of use: How often you use your toaster affects how long it lasts. Frequent use of a toaster can wear out the lever or door hinges over time.
  • Maintenance and upkeep: If you maintain your toaster, it will last longer. This includes cleaning the toaster out between uses.
  • Initial quality: The initial quality of the toaster affects how long it lasts. Stainless steel toasters tend to last longer than plastic toasters.
  • Type of use: The type of foods you cook in your toaster can also affect its longevity. If you frequently use your toaster to defrost foods or make cookies, it may wear out faster.

Whether you’re using it to warm up a quick breakfast pastry or perfect a slice of wheat toast, you count on your toaster to deliver the goods. The cost of a toaster ranges from $20-$400. Smaller, two-slice toasters are on the lower end of the range, whereas larger toasters with more cooking functions may cost even more.

How do you know when it’s time to clean your toaster? Well, if you peer into the slots and see enough crumbs to bread a chicken cutlet, it’s long overdue. We recommend cleaning the crumb tray once a week or whenever you see a buildup of crumbs. Otherwise, you’re looking at a potential fire hazard, so it’s important to take a moment every now and then to clean them out.

Wirecutter’s Michael Sullivan has been testing toasters since 2016 (think of all the delicious buttery toast!).  In 2021, he partnered with Elvin Beach, associate professor of practice, and his students in the Department of Materials Science and Engineering at Ohio State University to figure out why newer toasters seem to fail so quickly. Through their research and testing, he learned even more about how to clean toasters and help prolong their lifespan.

‌If you follow this blog and try our cleaning tips, chances are good that you already have everything you need on hand to get the job done (YAY!) and here’s how to do it.

SUPPLIES

  • A clean pastry brush: A soft-bristle pastry brush is best for gently removing the crumbs that cling to the sides of a toaster’s heating elements (don’t use a silicone pastry brush).
  • A long-handled, clean, paintbrush: Any thin brush with a long handle (like those used for watercolors) will help you sweep away crumbs in hard-to-reach crevices.
  • Paper towels or a clean cloth: For wiping down and polishing your toaster.
  • Dish soap: A drop is all you need to remove grease buildup or grime on the sides of your toaster and crumb tray. Try Seventh Generation Natural Dish Liquid or Dawn Liquid Dish Soap.
  • A sponge: Any sponge, such as our faves Scotch-Brite Heavy Duty Scrub Sponge or a Scotch-Brite Dobie pad (which is gentler and doesn’t scratch stainless steel), can be used to wipe down the sides of your toaster and crumb tray.
  • Bar Keepers Friend (for stainless steel toasters): A mixture of Bar Keepers Friend and a bit of water will polish the exterior and keep it looking like new.
  • Micro-fiber cloth: for a perfect polish and shiny finish.

TIME

You’ve got the time. Promise. It will only take a couple of minutes to clean your toaster. Brushing away crumbs inside the slots or wiping down the exterior of your toaster will take a few minutes more.

PROCESS

Unplug
Before you attempt to clean the toaster, always unplug it first. Inserting anything except food into a toaster while it is plugged in can cause an electrical shock or a fire. Once the toaster is unplugged, allow it to cool completely before beginning to clean.

Shake
Move the toaster to a trash can or hold over a sink with a garbage disposal. If the appliance has a removable tray in the bottom or a bottom that opens, open it and use a pastry brush to remove crumbs from the toaster and into the trash can. Don’t be tempted to flip your toaster upside down and bang on the sides to get crumbs out. According to research done by The Ohio State University, such treatment can easily break the delicate solder joints and cause an electronic component to give out.

Mix
In a sink or dishpan, mix a solution of warm water and dishwashing liquid. If the toaster has a removable crumb tray, submerge only the tray in the soapy water and wash it well with a sponge or dishcloth. Rinse the tray with clear water and dry with an absorbent cloth.

Degrease
Choose a dishwashing liquid that contains a degreaser for the best cleaning results. See our picks in the Supply List. The degreaser will cut through any build-up more quickly and with less elbow grease than regular dishwashing liquid.

Brush
With the crumb tray removed, use the pastry brush to reach any crumbs still clinging to the interior of the toaster. Do not put your fingers inside the slots or you risk damaging your fingers and the interior components. If possible, work from both the top and bottom of the appliance.

Exterior
Dip a sponge or dishcloth in the soapy water to wipe down the exterior of the toaster. Wring out most of the water so the sponge is just damp. Pay extra attention to dials or levers on the controls, as well as handles. Wash removable dials in the soapy solution.

When the exterior is clean, wipe down with a sponge dipped in clear water to remove any soapy residue. Dry the appliance well with a soft, microfiber cloth.

Shine
To make the exterior of a stainless steel toaster shine, use a commercial stainless steel cleaner or dampen a clean cloth with a bit of distilled white vinegar. Wipe down the exterior to remove smudges and leave a streak-free shine.

Reassemble
To finish the cleaning process, replace the crumb tray, reset the dials to your favorite setting, and plug-in the toaster.

FREQUENCY

If you use your pop-up toaster daily, weekly cleaning is best to remove crumbs and any food residue that could cause a burnt taste or a fire. Since toaster ovens are used for much more than making toast, they need cleaning more often. If you only use the oven to make toast, weekly cleaning is sufficient. However, if you heat foods or broil other foods, the oven—especially the food tray— should be cleaned after every use.

TIPS

Trim a reusable oven liner to fit a toaster oven’s crumb tray. This will make cleaning easier when spills happen.

  • Eliminate crumbs that can prevent bread from popping up. Clean toasters and toaster ovens regularly to prevent residue from interfering with internal mechanisms.
  • Do not place plastic bags of bread or bagels near the appliances. The heat from a toaster can quickly melt the plastic. If you forget and a plastic bag has accidentally melted onto the finish of a toaster, remove as much plastic as possible using a wooden or plastic scraper. Unplug the appliance and allow it to cool before removing the remaining plastic. Then sprinkle baking soda on a damp sponge and scrub the area. Wipe away with a clean damp sponge and repeat until no more plastic is coming off. To remove the final discoloration, dip a cotton ball in acetone-based nail polish remover. Rub the area with the cotton ball and use a fresh ball as the plastic is transferred. Lastly, wipe down the area with a water-dampened soft cloth to rinse the area.

Toasters can be used for so many things from making breakfast toast or waffles, to lunchtime BLTs and a plethora of other toasty sammies, to toasted crostini for your happy hour smacks. Slightly stale bread gets new life when toasted. So be good to your toaster and it will be good to you. A clean appliance will produce tastier (and safer) toast. Now let’s get toasty! Or toasted.

RESOURCES: Wirecutter, ahs.com, The Spruce, KitchenInfinity

Eggs-actly Perfect

Eggs-actly Perfect Hard Boiled Eggs

Sure, sure hard boiling eggs seems like a fairly simple task. Boil, peel, and eat. Until, that is, you discover they are almost impossible to peel with the shell taking chunks of the white flesh with it. Or the yolk is unappetizingly undercooked or has an unsightly greenish edge.  All equate to big fails when trying to make deviled eggs where the white is a beautiful vessel for luscious filling.

There are hard-boiled eggs in my house at all times. Not only do they make an easy (and transportable) quick breakfast, but they are also a healthy, low-calorie snack full of protein, and tasty addition to salads. (We eat a lot of salad in the summer when I just can’t bear heating up the kitchen.) Plus, whipping up a batch of deviled eggs to bring to a spontaneous picnic or cocktail party is a breeze.

After boiling literally hundreds of eggs over the years, I’ve [finally] found a method that produces eggs with perfectly firm whites, creamy yolks that are a lovely consistent shade of pale yellow and, most importantly, easy to peel.

You’ll need:

  • six to 12 large eggs (older eggs ultimately peer better than fresh ones)
  • a pot – large enough to hold a steamer basket – with a lid
  • afore-mentioned steamer basket
  • a large bowl filled with ice and water
  • a timer

Pour and inch or two of water into the pot, insert the steamer, and add the eggs. Heat over high. When the water begins to boil, reduce to medium, cover, and cook for precisely 15 minutes.

While the eggs are steaming, fill your bowl with ice and add water. Your bowl should be large enough to hold all the eggs and allow them to be fully submerged in the ice water.

When the timer goes off, immediately transfer the eggs from the steamer basket to their ice water bath. Then walk away. Let the eggs soak for at least 15-20 minutes so they cool completely – right to their core. Once cool, drain and either refrigerate for later use or peel.

If you plan to use the eggs immediately, fill your now empty bowl with cool water. Peel the egg while it’s submerged. You can also peel under running water, but results are consistently better with the dunk. The shell should separate from the white of the egg in nice big pieces leaving the egg unblemished – perfect for your deviled eggs.

Deviled Eggs

Whether you choose a pretty platter (best for home use) or a  practical platter with lid (best for transport and storage), choose the number of eggs right to fill your plate. Mine has 12 indentations, so this recipe will be for a half dozen eggs yielding a dozen deviled eggs.

Deviled eggs usually call for a dash of Tabasco sauce, but I prefer the less spicy, but zestier horseradish sauce. The addition of softened butter – thank you Julia Child – adds a wonderful, rich silkiness to the yolky filling.

Traditional garnishes include a sprinkle of paprika, a slice of pimento-stuffed olive, chopped chives, or a sprig of dill, but you can kick your garnishes up to a whole new level by adding a small piece (about one inch or so) of crispy bacon, crisped prosciutto, or crisped chicken skin (pictured). These crispy bits add a lot of textural interest, flavor, and visual appeal to your eggs.

The Parts

The Procedure

Cut the eggs in half length-wise and gently scoop the yolks into a bowl or a mini food processor. Place the whites on your platter. Blend the yolks with the remaining ingredients either in a small food processor, or mash together with a fork.

For a fancy finish, use a piping bag or a zip-lock bag with the corner cut out to pipe the yolk mixture into the whites. For a homemade look, simply spoon the filling into the egg whites. Garnish.

Don’t you just love it when things turn out eggs-actly perfect? And you can enjoy your hard-boiled ot deviled eggs without egg on your face.

 

Go Bananas For Banana Bread

My fella loves bananas. But they have to be just so. Not too firm, but not soft or squishy. They must be just this side of green, and definitely without any black spots that inevitably appear as the fruit ripens. Tired of tossing that last one of the bunch that ripened a day too soon, and not wanting to attract fruit flies (read what do if those pests appear here), I started freezing them. And what a difference that made in my banana bread.

Like so many people, I turned to the kitchen to stay busy during the COVID lockdown. With plenty of bananas in the freezer, my mission was to find the BEST recipe for banana bread. I tried eight or nine different recipes, then honed in on the one we liked best, tweaking until it was (modestly speaking LOL) perfect. The winning recipe is based on a recipe for Smashed Banana Bread from Food & Wine. As you can imagine, we ate a lot of bananas and a lot of banana bread in 2020. (Really, we ate a lot of everything during COVID to avoid going stir crazy.) So here is our favorite. Here’s hoping you enjoy it as much as we do.

A couple of notes first:

  • Thaw the bananas in a bowl in the fridge overnight, or for about an hour on the counter. Reserve the liquid they release.
  • If you can find it, get the banana liqueur. It really adds to the banana-y flavor, and also tastes great poured over a bowl of good vanilla bean ice cream. I like Bols for the flavor and pretty bottle, but the Dekuyper is about half the price.
  • Sour cream or full fat Greek yogurt work equally well.
  • The bread tastes the most amazing after it cools when the edges are still a bit crispy.
  • You’ll need a baking sheet, metal loaf pan, parchment paper, nonstick cooking spray, and a cooling rack.

Pieces & Parts

½ cup pecans, chopped

1½ cups flour
¾ tsp baking powder
¾ tsp baking soda
¾ tsp fine sea salt

2 large eggs
4 frozen bananas, thawed, and their liquid
¼ cup + 2 tbsp sour cream or full fat Greek yogurt
1 tsp vanilla extract
2 tsp banana liqueur or dark rum

5 tbsp unsalted butter, softened
1 cup granulated sugar

Confectioner’s sugar for dusting (if desired)

Process

  1. Preheat the oven to 350 degrees
  2. Grease the loaf pan with nonstick cooking spray
  3. Line the pan with parchment paper, allowing two inches of overhang on the long sides
  4. Toast the pecans on a baking sheet in the preheated oven for about seven minutes until fragrant. Cool.
  5. Whisk flour, baking soda, baking powder, and salt together in a medium bowl. Set aside.
  6. In a large bowl, beat the eggs with the bananas, the banana liquid, sour cream, vanilla, and banana liqueur until combined.
  7. Using a stand or hand mixer, beat the butter and sugar at medium speed until fluffy, about two minutes.
  8. At low speed, gradually beat in the wet ingredients until just incorporated, then beat in the dry ingredients until just combined. Do not over mix. Fold in the pecans.
  9. Scrape the mixture into your prepared pan, and bake in the center of the oven for about an hour and 30 minutes. Because some ovens can bake more quickly than others, check the bake at 60 minutes and again at 75 minutes by inserting a toothpick into the center of the loaf. The bread is done when the toothpick comes out clean.
  10. Set the pan on a cooling rack and rest for 45 minutes.
  11. Turn the bread out of the pan and cool for 30 minutes more.
  12. Dust with confectioner’s sugar if you like.

Store

Wrap in cling wrap and store at room temperature.

More

We always fight for the end piece as soon as it’s ready to eat (those crusty edges!), but wind up sharing that slice ’cause we like each other. My guy loves to slather the bread with softened butter; it’s also great toasted (and buttered).

I recently brought this banana bread to a friend’s breakfast party. She served eggs, bacon, sausage, fruit, and toast – a bounty! But the six of us still managed to devour an entire loaf of my banana bread on top of everything else in that one sitting. Just sayin’.

I hope that now you look at overripe bananas as a bonus instead of a waste, and go as bananas for this bread as we do.

 

 

Naturally Dyed Easter Eggs

Dyeing Easter Eggs The Natural Way

It’s An Easter Eggstravaganza!

Easter is on April 17 this year – late enough that spring bulbs will be in full bloom, flowering trees will be in bud, grass will have turned a vibrant green, and perennials will be pushing their way through the soil. Days will be milder, and hopefully we’ll see much more of the sun. Spring is surely a time of year to appreciate nature and natural things. So why not invite the beauty of nature into your kitchen and make natural dyes for your Easter eggs? It can be a great science experiment for your kids (and the kid in you), and a wonderful afternoon project on those inevitable April showers days.

Eggs are colored with items you probably already have in your home, and you can adjust the brilliance of the color by lengthening the time of the soak. And the result will be a satisfying basket of richly hued eggs instead of a bowl of artificially colored ones. Are you game?

You’ll need perfectly hard boiled eggs, white vinegar, water, and materials from the below chart depending on the colors you seek.

Beet, Cabbage & Onion Dyes

Place prepared ingredient in bottom of large pot. Cover with one inch of water. Bring to a boil over high heat. Cover; reduce to a simmer; and cook for 30 minutes, or until you’ve achieved the desired color.

Turmeric Dye

Add four cups of water and 4 tablespoons of ground turmeric to a pot. Bring to a boil over high heat. Cover; reduce to a simmer; and cook for 30 minutes. Not familiar with turmeric? Click here to discover the benefits.

Coffee Dye

Brew four cups of strong coffee.

Red Wine Dye

Use an inexpensive bottle of red. No vinegar needed. Soak until the eggs are the desired color, but do not use the oil to finish as per below.

Before You Use Your Natural Dyes

  • Strain out the solids. Add one tablespoon white vinegar to every cup of strained dye liquid. Allow the dyes to cool before using.
  • For every dozen eggs, plan on using at least four cups of dye liquid.
  • Add the room-temperature eggs in single layer in a baking dish or bowl or coffee mug and carefully pour the cooled dye over them. Make sure the eggs are completely submerged.
  • Experiment with dying white and brown eggs. Soak for 30 minutes to three hours for lighter colors; overnight for brighter colors.
  • Transfer the eggs in the dye to the refrigerator and chill until the desired color is reached.
  • Carefully dry the eggs, and then massage in a little oil to each one. Polish with a paper towel. Store the eggs in the refrigerator until it is time to eat (or hide) them. NOTE: hard-boiled eggs outside of the refrigerator won’t last for more than two hours, according to the Center for Disease Control and Prevention (CDC), so plan accordingly,

Keep in mind that results will vary depending on the number of eggs, the color of the eggs, and the length of time the eggs soak. Typically, you’ll soak for a shorter time for lighter colors like pale pinks and blues and longer for darker, richer shades like royal blue and gold. Start with a soak of 30 minutes and leave as long as overnight. If you’re soaking overnight, soak in the refrigerator. For richer color, you can also give the eggs multiple soaks in the dye, being sure to dry them between soaks.

If the thought of doing all this makes your head feel like it is about to explode – like an overcooked cracked hardboiled egg – there are always the traditional egg dye kits like the grocery store PAAS kit (reminiscent of my youth) or the inexpensive Spritz kits from Target. For something greener and organic, Eco Kids has a kit that even grows grass. However you decide to dye your eggs, we here at Fath Properties wish you an Easter Eggstravaganza worth remembering.

 

RESOURCES: TheKitchn, Good Housekeeping, Martha Stewart, Rocking Point Wines, Wide Open Eats, Simply Recipes

 

A Christmas Tradition

breakfast casserole

I’m half Italian. My dad’s father was born in Calabria, Italy. He arrived as a boy in the United States in 1900 through Ellis Island. He was travelling with his father, his pregnant mother and three siblings. The family settled in a duplex in a small town in New Jersey. My great grandfather and great grandmother lived on one side of the duplex, and when my grandfather married, he and his wife raised three children on the other side. My dad and his two sisters were actually born in the house. My father’s sister lived her entire life in the house (she lived to see 100) and her daughter now lives in the home. So you could say our family is steeped in tradition.

The Feast of the Seven Fishes was/is our Christmas Eve tradition. Although the venue changed over the years, the tradition remained. In recent years (like the last two decades), Christmas morning breakfast was added as a tradition with responsibility for the morning’s feast in my hands. Over the years, I experimented with a variety of breakfast foods; everything from frittatas made with leftovers from the night before to labor-intensive giant ravioli stuffed with ricotta and egg yolk. But one of our favorite Christmas morning breakfasts is also one of the easiest and most delicious. This is a dish you can make the night before and pop in the oven in the morning so you have plenty of time to languish with coffee and family while opening presents.

Christmas Morning Strata

8-10 servings

Takes about a half hour to prep, then an hour to bake.

Ingredients

  • 6 large eggs
  • 2 ½ cups whole milk
  • 2 cups of sliced scallions (green onions)
  • ½ cup whipping cream
  • ½ cup grated Romano cheese (can substitute Parmesan)
  • 2 tbsp. fresh oregano or 2 tsp. dried, crumbled
  • ½ tsp. salt
  • Ground black pepper, ideally freshly ground
  • 1 pound Italian sausages (hot or mild) with casings removed
  • 1 large red bell pepper, halved, seeded, sliced into ½” wide strips
  • 1 one-pound rustic loaf of French or Italian bread cut into ½” thick slices
  • 2 cups (loosely packed) grated Fontina cheese (or other cheese that melts nicely)
  • Butter for coating the casserole dish

Preparation

Whisk first seven ingredients together in a large bowl. Add ground black pepper to taste. Set aside.

In a large non-stick skillet, place sausage on one side and red pepper on the other. Sautee over high heat breaking up sausage with a fork until sausage is cooked through and peppers are brown in spots; about 7 minutes.

Arrange half the bread slices in a buttered 13” x  9” x  2” casserole. Pour half of the egg mixture on top. Sprinkle with half the cheese and half of the sausage/red pepper mixture. Repeat layering. Let stand 20 minutes if cooking shortly; or can cover and refrigerate overnight. Press down on the bread at least once to make sure everything is submerged.

When ready to bake, preheat oven to 350 degrees. Bake uncovered for about an hour until the Strada is puffed and brown. Cool slightly. Eat!

Very nice served with fresh fruit or a simple green salad. Let’s not forget the mimosas, bloody Mary’s, screwdrivers, and/or salty dogs. And coffee.

Hope you try this strata and, perhaps, it can become a tradition for your family too. Even if you’re not Italian.

Based on an Epicurious.com recipe.

 

Let’s Get Spicy

 

The Spices of Life

Perhaps you’ve just moved into your first apartment (congrats!). Or maybe you’re sick of eating carry out and frozen dinners (I feel ya!). Or, maybe you want to add a little spice to your culinary life by creatively seasoning your food (now we’re talkin’). These are all great reasons to invest a bit of time, energy, and money into adding spices to your pantry, or your kitchen cabinet, or wherever. Let’s chat about which basic spices to purchase, where to buy, how to store, and shelf life. In other words, let’s get spicy!

 “Spices are the friend of physicians and pride of cooks.”
—  Charlemagne, first emperor (800–814) of what was later called the Holy Roman Empire

Basic Herbs & Spices

Online searches for a list of basics does not provide a definitive list as taste is deeply personal based on your preferences – do you like spicy? Herbal? Heat? So this list is also personal – my preferences. I am admittedly a spice junkie with some 75 containers on stepped racks filling an entire three-shelf cabinet, so the list below is what I’d consider necessary if stranded on a desert island (with a full kitchen LOL).

My spice obsession certainly did not come from my mother-in-law, who only had seldom-used salt, pepper, and paprika in her kitchen. We never looked forward to eating at her place because the food was so bland and so boring. My mom has a decent selection of spices, but she still has containers she got when she first married in 1952. Some of her are so old, it’s like adding dust to food. No, my passion is self-curated.

Salt

A must have. Kosher salt is less salty than the iodized version, so it’s easier to control the salty taste. It does not, however, contain iodine, which is essential for good health (in moderation). Iodine does not taste great, so get it from something other than your salt. Sea salt comes in many varieties and can be very nice for finishing. Think chocolate chip cookies dusted with sea salt. YUM.

Pepper

There’s a huge difference in taste and freshness between the pre-ground stuff you find in pepper shakers everywhere and freshly ground pepper. Invest in a pepper grinder and never look back. There are many varieties of peppercorns; start with black peppercorns, preferably Indian Black Tellicherry. Some black peppercorn jars include their own grinder, perfect when you’re just starting out, and until you decide to go big. Try freshly-cracked pepper crusted steak for a restaurant experience at home.

Crushed Red Pepper Flakes

Oh, how I love the punch red pepper flakes add to just about everything. I once brought a large bag home from an adorable little market in Siena, Italy (pictured above) and made little gift pouches for my favorite cooks. All it takes is a pinch. Crushed red pepper flakes will lose their heat over time, so add just a bit and then add more if you’d like more heat.

Cumin

Can’t make a pot of chili without it! But there’s so much more you can do with cumin. Toss some wedges of sweet potato with salt, pepper, cumin, and olive oil and roast until crispy for an excellent, healthy side.

Cayenne Pepper

Use the tiniest bit when making buffalo chicken wings and chili to add a different kind of peppery kick.

Chili Powder

Also a must have for chili. Smokey and spicy, Chili powder is commonly used in traditional Latin American dishes like enchiladas and tacos. But a spoonful also adds a welcome kick to grilled meats, stew, soup, a pot of beans, and vegetables.

Paprika

While fairly tame compared to other pepper-based spices, paprika adds warmth and earthiness to a dish. You’ll find that there are many different versions, some with a smokier or “hotter” flavor than others. This spice adds vibrant color to any dish. It can be sprinkled as a garnish over deviled eggs or potato salad, or used as a flavoring for meat rubs. It has a sweet pepper flavor, without any heat. Smoked paprika is delicious.

Cinnamon

Cinnamon mixed with sugar on buttered toast (heaven!) is not the only use for this spice. It’s great sprinkled on your latte, and an excellent addition to certain savory dishes such as chili, tomato sauces, and other savory dishes as well as in sweet treats like gingersnap cookies or banana bread.

Ground Ginger

If you like to bake or enjoy Asian or Indian foods, ground ginger is great to have on hand. It’s the predominant spice in gingerbread and gingersnap cookies and is also used in many sweet spice mixes like pumpkin pie spice. Ground ginger is also used in savory applications like spice rubs, tagines, and marinades, and is part of the Japanese spice blend shichimi togarashi. A note here: for use in savory dishes, buy a knob of fresh ginger and finely mince it or grate it on your microplane. (TIP: peeling fresh ginger is a snap using a spoon.) It’s hot and spicy in every good way.

Garlic Powder

Garlic powder is a recent addition to my spice larder. I absolutely prefer fresh garlic, but the powdered version can quickly add a garlicky flavor without the harsh bite of fresh.

Thyme

Thyme may be my favorite herb. It’s woodsy, lemony, and can be used in so many dishes. It’s wonderful to use either fresh or dried. And paired with chicken? Sublime.

Basil

Dried basil is delicious in sauces, like tomato sauce or pizza sauce, and as seasoning on chicken or other meats. Basil is an herb that tastes best fresh if using in uncooked dishes like caprese salad.

Rosemary

Dried Rosemary is a must for French and Mediterranean cooking. It is earthy, woodsy and piney. Rosemary can be an acquired taste for some, but it does give your dishes a one-of-a-kind flavor that helps them stand out from the crowd.

Oregano

Nothing says Italian quite like Oregano does! A little dried oregano will give your tomato sauce a real Italian vibe, and it’s great sprinkled on pizza. It can also be a pungent add in for Greek and Mexican dishes. Oregano is one herb I prefer dried over fresh.

Nutmeg

Just a dash adds so much flavor in both sweet and savory dishes. It is a must for bechamel sauces and other cheese dishes. However, you’ll probably use it most often in sweet treats that contain cinnamon. Buy the seeds whole as they last forever; but you’ll need a little grater. If you’d rather not stock your kitchen with specialty tools, you can use your microplane grater instead (a kitchen essential!).

Okay, this is a good start! While these herbs and spices will be a nice start for your spice cabinet, base your selections on the flavors and foods you most enjoy. No sense buying something you’ll never use. Then slowly expand your spice collection and add more flavors so you can enhance the overall taste and profile of everything you cook.

Spice Library

When you’re just getting started, it won’t matter so much how you organize. Once you have a larger collection, however, think about the best way to organize so it’s easy to find what you seek. My cabinet is currently organized by type – herbs, spices, seeds, specialty blends, baking and, quite frankly, it’s a hot mess. Perhaps alpha order would be a smart rainy-day project.

SMART STORAGE

There are almost as many ways to store your spices as there are spices! Stepped spice racks, pull-out units, and lazy susans work great for in-cabinet storage. If you have an extra drawer (is that an oxymoron?!?), jars can be laid down or – if you label the lid tops – lined up inside. There are wall shelves, fridge magnet storage, and wheeled storage. Figure out where you have room and how much storage space you’ll need, then organize away!

SAFE STORAGE

Jars of spices over the stove might sound convenient, but because herbs and spices deteriorate when exposed to heat, light and moisture, it’s not the most ideal place to keep them.

The best storage temperature for herbs and spices is one that is fairly constant and below 70 degrees Fahrenheit. This means your herbs and spices must be kept away from the furnace, stove, and the heat of the sun. Temperature fluctuations can cause condensation and eventually mold. If you store spices in the freezer or refrigerator, return them there promptly after use.

A good storage system keeps herbs and spices dry and in the dark as well. Amber glass jars with airtight lids are ideal. You might also keep them in a cupboard or drawer. Cover the jars with large opaque labels or use a cloth to cover them when not in use.

In summary, store your herbs and spices in clean, airtight containers, away from heat and light and handle them thoughtfully.

SHELF LIFE

Be Proactive

Write the month and year on the label every time you add an herb or spice to your collections. Some spices in particular have a tendency to outlive others. Frequently used spices are exposed to air more frequently and will need to be replaced sooner.

Use Your Sniffer

Don’t just look at ‘Sell By’ dates. Take the cap off and smell it. Since some expiration dates can be arbitrary or confusing, it’s OK to use your best judgement by using your senses: sight, smell and touch. The spice itself should be bright and fragrant. If it doesn’t have any smell, it likely isn’t strong enough to flavor your food. If stored in a cool, dark place, a spice should be OK to use as long as it holds its vibrant color, too. However, a spice stored in an area that gets a lot of light will show discoloration much more quickly and lose its flavoring power.

Ground or Whole?

Pre-ground spices might be more convenient but whole spices last the longest because the essential oils are kept inside and that’s where the majority of the flavor is. Whole spices can last three to four years, which will ultimately save you money. Once spices are ground, however, there is more surface area and they will quickly lose their “chemical compounds” that make them such great flavoring agents. In general, ground spices may last one to two years maximum, while dried herbs can last up to three years. But how does one grind spices you ask? You can purchase a small spice grinder, or get a mortar and pestle.

WHERE TO BUY

Thankfully, herbs and spices are readily available in grocery stores, big box stores, on line, and in specialty stores. When buying new additions for your cabinet, consider the container size. When I’m trying something new, or something that I may use only occasionally, I rely on Penzy’s Spices online store. They offer little jars and have an amazing variety. They also offer big bags of items you may use a lot of, like salt and pepper.

 

“He who controls the spice controls the universe.”
Frank Herbert, Dune

Now go add some spice to your life and enjoy every moment.