If you live near a Safeway or Randall’s, check out their store brand of baby koshers. They come with and without garlic (it’s garlic all the way for me) and as soon as they have been in the fridge for 24 hours, they are super crispy. I usually pick up 3-4 jars because I’m always afraid they will stop making them.

This is also a great way to get hard or semi-soft cheese to melt quicker. I use the lid method on grilled cheese and other food when I use Parmesan, Jarlsberg, etc. 

I recently started my job search. Posted my resume on Indeed, Career builder, etc. I wish I had created a new email account just for that purpose. I receive 5–10 emails a day from recruiters, just related to new jobs. It’s clogging up my email box. Next time I will create a new email account and only use that.

I fell in love with the baby koshers at Randall’s. They have a ton of garlic and after 24 hours in the fridge, they are super crunchy. Grillo’s are, at least to me, a huge treat when I have a little extra grocery money. They, too, are super crunchy and I love the garlic in them. I haven’t had any issue closing the…

One of my favorite things and usually the only thing I order at Jason’s Deli is the salad bar. So many options to choose from. I found out that pepperoncini peppers and ranch dressing go particularly well together. I also figured out that fresh mushrooms taste pretty darn good.

Wienerschnitzel gets a bad rap, but when I’m hankering for a chili dog, that’s where I go. And I always get plenty for the next day since they heat up in the microwave so well.

When I think of things that contain lard or butter (flour tortillas, bread rolls, croissants) they all taste better at room temp or warm. It seems fitting that cake would follow suit. 

If you’re finding mold on breads and cheese, consider dividing them into portions and freezing them. Artisan breads are most likely to mold faster than commercial bread because they have little if any preservatives. I don’t want to spend $6 on a fresh loaf of sourdough only to realize within a week in the fridge, it’s…

I can attest from 30 plus years working in a corporate environment that, if you’re able to, always ask your questions in a format that records your manager’s/team lead answer.

“The brazil nut effect takes care of unpopped kernels”

If we’ve learned anything from the Tide Pod debacle, it’s keep tiny things away from children and stupid people. Just say’n!

I’ve subbed wine for chicken stock in several recipes. I can see how beer could be the next level of flavor. Lucky for me, my local HEB carries local artisan beer you can buy one 12OZ bottle at a time.

I’ve tried corn juice (the liquid squeezed out of the corncob after the kernels are removed) and it’s delicious. I can see adding it to a homemade veggie stock, for sure! Not sure “juice” is the right term, but you get the picture.

If someone takes the time to tell you something personal like an upcoming event OR a past stressful situation, try and remember it. The next time you see them, ask about it.

Supersize Me has made a total of 22.2 million USD. If you told me to eat fast food for a month and make a movie about it, I would most definitely do it, if only for the money.

Every Sunday, I clean out my fridge before I go grocery shopping to find out what I need to use up. Stale Walmart bread always seems to be hiding in the back. This sounds like a terrific way to use it up. Plus, we always have cheese on hand. Always!

My adult son has ASD. He started off as a dishwasher and loved it. I think mostly because it was so regime, plus he got to listen to his YouTube music while doing it. He eventually helped to cook and even helped cashier. He was lucky, though. All three of his managers were very patient and committed to his success.

I’ve never ordered lettuce or this dressing at Chipotle, but I’d imagine those that are looking to cut carbs and omit rice and beans would find this a popular choice.

There are so many recipes that go from good to great with the addition of pickle juice. It makes sense that more and more folks are being drawn to the flavor.

If you have ever had the opportunity to eat pie crust made from lard and pie crust made with butter, you would probably choose lard every time.