You know that date stamped onto your egg carton? It’s not actually an expiration date; eggs are usually good well past that date. In fact, if you’ve kept the eggs in their carton and in a chilly refrigerator, they can be good for weeks beyond the stamped date. But if you don’t go by that date, how can you be sure your eggs haven’t gone bad?
Here’s how to tell if your eggs are still fresh even after the “best by” date has sailed on past.
When you arrive home from the grocery store and put your purchases away in their respective places in the kitchen, chances are you store unopened bottles and jars of condiments in the pantry. Once they’re opened, though, where should they go? We’ve learned about the correct places to store everything from ketchup to soy sauce to hot sauce, and even coffee grounds, but what should we do when it comes to mustard?
We reached out to the experts for the answer, whether it’s store-bought or homemade mustard, but before we dive into the best place to store this popular condiment, let’s take a quick look at its history.
It’s a shame there aren’t more reasons to eat Irish food. While no one needs a reason, it helps to have one. And as great as St. Patrick’s day often is, I wish there were three or four more sprinkled throughout the year. Nonetheless, here are 16 recipes found in Irish pubs that will make your St. Patrick’s day a traditional holiday. You’ll find only the classics: Dublin Coddle and shepherd’s pie, Irish champ and colcannon, recipes with Guinness and much more. The only thing you need to make these recipes, besides the ingredients, is a pinch of luck.
Cherry pie with a lattice crust, lemon custard finished with meringue, rustic apple pie with a sweet crumb topping or chocolate pudding piled high with fluffy whipped cream? We may be divided when it comes to our favorite flavor but there’s one thing that we can all agree on: pie is perfectly delicious!
When people ask about the staples I store in my pantry, I always mention canned tomatoes first. I love that I can pop open a can and easily create a delicious soup, sauce, stew, marinade, or even salad dressing. Their versatility and shelf stability make them a food-prep hero in my kitchen. I’ve been a devoted fan for a while, but I’ve never had a favorite brand, until now. After testing several brands of both whole and diced tomatoes, I’ve chosen my go-to’s. Here’s how I chose and why.
Book Reviews by the Reluctant Retiree 