57 Morsels of Kitchen Wisdom

While reading this book, I read a section titled "57 Morsels of Kitchen Wisdom."

Since it was a library book, I couldn't keep it,

so I photocopied {gasp!} the few pages to keep by my cookbooks.

Some of the 57 suggestions have come in really handy for me,

so I thought I'd share them as I use them.

All credit goes to Denise Vivaldo, author of Do It For Less: Parties.

Morsel of Kitchen Wisdom # 3: Bread Crumbs Forever.

Slice fresh or day-old bread or tear into chunks and let sit out overnight. Place in a food processor fitted with a metal blade or a blender with salt, pepper, and dried herbs, if desired, and process until the desired texture is reached. Spread the bread crumbs out on a baking sheet. Bake in a 300-degree over for 10 to 15 minutes to toast. Let cool completely before storing in an airtight container. The breadcrumbs will keep for up to four days at room temperature, one month in the refrigerator, or six months in the freezer.

I actually did this today with a couple of stale slices of bread

and it felt so good to use something that

I was just going to wastefully throw away.

Now I can use it to bread fish and chicken, or as a salad topper.

Score!