Natural Air Freshener (Margaritas First!)

In the heat of the San Diego summer (is that a thing?) I’ve been making healthier margaritas with fresh citrus. Since I’m not composting (yet) I always have extra rinds from lemons/oranges/limes. This is one of my favorite uses for the rinds, because it doesn’t saturate your home with perfumes, thus less allergen-provoking.

Simply boil water in a medium to small-sized sauce pan, once boiling, add citrus rinds, 1-2 cinnamon sticks, and sprinkle with ground cinnamon. Let boil for 10-15 minutes, and then reduce to simmer. You can leave it on for as long as you’d like, just make sure you continue adding water as it evaporates. Your home will smell amazing 🙂 AND you’ll be having margaritas.photo 1 (3)photo 2 (3)photo 3

How to roast a Spaghetti Squash!

There are several different methods for roasting a spaghetti squash, but because I’ve had a couple of individuals ask me how to in the last few weeks (in the produce section especially, yay for people buying new veggies!), I thought it deserved a post. I’ve tried a couple different roasting methods, but have the most success with the following:

Roasting a Spaghetti Squash

  1. Preheat oven to 400 degrees
  2. Wash the outside skin of the squash
  3. Stab evenly with a knife
  4. Place squash in glass baking dish
  5. Roast
  6. Remove and let cool
  7. Cut in 1/2 lengthwise
  8. Scoop out seeds
  9. Scrape out spaghetti!

Roasting time depends on size. I roast smaller ones for about 25 minutes, and larger ones (pictured) for about 45-50 minutes. You can check progress by sticking a fork in it (stick a fork in me, I’m done, hahahaha), and you want it to be easy to poke through, but still slightly firm (for an “al dente” pasta texture). Refrigerate and eat throughout the week, a million and one different ways 🙂

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Steaming Eggs

Do you have a vegetable steamer? I do! Do I steam veggies, not so much. BUT, it is perfect for eggs. No boiling water in a pan, cracking eggs, leaky whites, etc. Fill the steamer with water, put the eggs in the tray, steam for 20 minutes. Ta-da, hard boiled eggs. So easy and convenient.

Fun Sunday Finds!

Seth and I had a lot of errands to run today, and while we’re out I always have my eye open for fun things that will save time or add convenience to my life. Here is what I found today: a honey dipper (for our raw honey, so much easier than a spoon), salad hands (for tossing salads, since we eat them almost every day), and a handy produce saver:

I don’t refrigerate near as much produce as I once did (it depletes nutrients, especially in red fruits/veggies), but those I do refrigerate, will now last longer. This handy little gadget turns the ethylene gas produced by refrigerated produce into water vapor, so they last longer. It has a little guage on it, lasts about 3 months, but will tell you when it needs to be replaced.

The salad hands-well, I have never used them, but I’ve been running out of spoons, LOL!

Honey dipper, well it just makes getting honey out of the jar, that much easier (sorry, Pooh, I can’t dip with my “paws”).

I love things that make cooking easier. I often say, “oh no, spoons are fine,” etc… but then I actually buy what I should be using and am always pleasantly surprised by the convenience and time-saving. So worth it!

It’s a good thing…

We have a big island (you should see the fridge)!

Here’s what’s on mine:

  • White nectarines
  • Avocado
  • Eggplant
  • Saturn peaches
  • Cherry tomatoes
  • Grape tomatoes
  • Early girl tomatoes
  • Cucumbers
  • Pluots
  • Bananas
  • Red onion
  • White onion
  • Sweet potato
  • Yellow baby potato
  • Red baby potato
  • Asian pears
  • Navel oranges
  • Lemons
  • Limes
  • Mini bell peppers
  • Kiwi
  • Apples

What’s on yours? 🙂