So, what SHOULD we be doing in the kitchen?

You’ve probably seen the joke going around: After years of wanting to thoroughly clean my house, but lacking the time, this week I discovered that wasn’t the reason. Anyone with me?

Somehow, I feel differently about my kitchen; I enjoy scrubbing away. It may be because the tasks are small, I have a set schedule for it and you get immediate positive feedback. While we are all staying home more, it’s not like there are hours with nothing to do. So, my suggestions today, I hope, will get you started.

  • check out your freezer. It might be time to do something with the package of chopped frozen spinach that is an obligatory freezer staple.
  • ID what else is in the freezer; if you can’t figure out some of the items, it might be time to toss. If you see ice crystals, aka freezer burn, on something you’d like to eat, know that it is safe but has lost moisture, primarily. If it’s solid piece of meat, you could trim away the frost and it might be best used in a soup or added to a dish that naturally contains a lot of moisture.
  • freezers work best when full, so, if you need to, make some ice cubes, bag them and toss them back into your newly organized freezer.
  • investigate your fridge door. Do you really need everything there? Is everything in good shape?
  • check the dates on everything. We’ve talked before about the terms: use by, best by, sell by and EXPIRATION. It’s that last one we care most about. The others may/will reflect other qualities but they are not indicative of safety. EXPIRATION DATES are indicators of safety. Pay attention to that one.
  • dried herbs and spices can be checked just by opening and smelling them. If it still smells like it should, you’re good to go. If it’s less potent, just use more. Adding a date to the bottle/jar/can helps you track freshness.
  • clean off those counter tops. Cluttered counters encourage mindless eating…I’m not certain why I have a chainsaw on one of my counters but do as I say…

Be safe and clean in the kitchen to be well,


PS Are any of you thinking, like me, if no one hoarded TP, there would have been enough for everyone.

PPS And what if we had a pandemic and didn’t panic??

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Working from home?

Can’t quite fathom what percentage of our population that is, but let’s figure it’s many. Three quick thoughts for today.

First, schedule your day including your meals. I’d suggest scheduling your snacks, too, but with limited activity perhaps additional snacks are not needed (heresy? perhaps). As my college students were turning in their own dietary analyses this week, 90 percent of them mentioned their lack of a schedule totally changed what and how much they were eating. Many referred to “mindless” eating as well. So, good for them to recognize what influenced their nutritional intake; the rest of us need to take note!

Second, get dressed. I’m talking clothing that has a waist line or belt! No sweats or athleisure wear…and yes, I remember it was me who showed up on line in a bathrobe. We often use external cues to tell us when we’ve eaten enough – the plate is empty, for example. I’m pretty sure you get the value of what cue a belt will offer.

Third, don’t set up your workspace in the kitchen. Right, I know there’s a table, but no good nutrition habits result from lingering in the kitchen all day. More exposure to food, naturally encourages a greater intake.

Will talk about what we SHOULD be doing in the kitchen in another Minute, until then, be well,


PS Notice I didn’t mention your cocktail hour schedule? You’re on your own there – I’ve moved mine earlier but now thinking four hours was too much.

PPS An old post to remind us about expanding waistlines!! http://marciacrawford.net/archives/prisoner-weight

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