10,000 Vinyasas

For those of us who have migrated to whole grains, bought from the bulk bins of local grocers (well, there are no local grocers anymore, just chains), here’s a quick hint to prevent certain, well, bugs and offspring of same from reproducing while in your pantry: freeze the items for a couple of days after you get them home. This should be enough to kill off the potential sources of protein which might one day look up at you from your cereal bowl.

One of the perennial problems in eschewing eating out and doing most of your food preparation at home is the propensity of fresh foods, particularly vegetables, to deteriorate in the fridge before you can get to them, especially if, like me, you are the only one at home. In my case, my fridge is always stocked with a large amount of fresh spinach, which tends to accumulate moisture and devolve into a dripping, slimy mess if not attended to properly. Other vegetables don’t have this dramatic a deterioration, but the problem does remain. Fortunately, a couple of years ago I stumbled onto a solution of sorts: you know those little packets of silicon that you find in many shoeboxes or other merchandise, placed in them by the manufacturer to absorb moisture (yep, the ones that say “do not eat”)? These actually make for very nice moisture magnets in whatever your are storing your veggies in (in the case of spinach, a bag or plastic bin), and seem to prolong the process of aging. Take care, of course, that these little bags don’t sneak into your salad…