Morsel Of Kitchen Wisdom #25: It's Not Easy Being Green.

To avoid an unappetizing green rim around your yolk, prepare your hard-boiled eggs as follows:

Start with room-temperature eggs and place in pot or saucepan. Cover them with cold water, an inch above the tops. Bring the water to a boil, then immediately turn off the heat and cover. After 15 minutes, remove the eggs from the pans and run under cold water to stop the cooking and prevent discoloration.

Morsel Of Kitchen Wisdom # 6: Got Buttermilk?

If you need buttermilk but don't have enough time to run to the store, you can make it yourself. Add a tablespoon of cider vinegar, distilled white vinegar, or lemon juice to each cup of milk needed. (Any fat content will work.) Let stand at room temperature for 10 minutes. When the milk curdles, it is ready to use.

Morsel Of Kitchen Wisdom #56: Disposal Sparkle

I've tried this and it actually works quite well.

Plus, I love the smell of lemons.

To freshen up your sink and sharpen the blades of your garbage disposal, grind a quartered lemon and 6 ice cubes in the disposal.

{again, all credit goes to Denise Vivaldo, author of Do It For Less: Parties.}

Morsel Of Kitchen Wisdom #2: Freezing Extra Vegetables

Food storage & food rescue all in one.

{image from here}

Bring a large pot of water to a boil. Add the vegetables and boil for 30 to 45 seconds. Strain the blanched vegetables and immediately schock in ice water to stop the cooking and preserve their color. Drain and pat day. Place in a single layer on a baking sheet and freeze. Once frozen, store in resealable plastic storage bags.

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!