A couple of weeks ago, I had the opportunity to do a portrait session with an incredibly beautiful girl. As we were taking photos, she was concerned her tattoo would be a problem. I reassured her that it wouldn't.
I love a well organized kitchen and pantry. Sadly, since moving to San Francisco, all of the places I've lived have lacked a pantry. No pantry means one has to get creative with storage. Some solutions, while pretty, aren't always best at keeping food. I'm now on a mission to organize my kitchen with prevention of food spoilage in mind. Right now winter vegetables are available from our CSA, some of which I'm not very familiar with -- hard or winter squash varieties for example. And, with cubes until recently on a soft foods diet we didn't go through what I was buying as quickly as before. So, I was seeing potatoes turn green or shrivel. Squash rot. Garlic turn to dust. Seeing this waste a light bulb went on: I must be storing the vegetables wrong. To my cookbooks and the Internet I went in search of the right way(s) to keep them. And I discovered, or rather confirmed, I was doing it wrong. General Guidelines for Storing Vegetables Most of us don't hav...