30 Aug, 2008 gelskitchen.com

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Green Eggs And Ham
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Things I am loving right now - A foodoholic's list for March 2008.
A loaf of rustic Ciabatta does an antipasto platter make
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A buttercake called Mango ....
Step By Step : How to make a traditional Pavlova
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Fun Food Facts
The largest turkey in the world weighed in at 86 pounds. It was raised by Leacroft Turkeys, Ltd. in Petersborough, United Kingdom.

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Tip Of The Moment
To check whether pearls are real or not, put them in a glass of water. if they sink, they are real. Plastic pearls remain floating on the water.

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  • Keep a binder of take-out menus in your kitchen. Also keep them in your car and office to save time.

  • Ground banana peel is an excellent cleanser for silver articles.

  • Unwanted should pads make excellent oven mitts or potholders.

  • To clean artificial flowers, shake them in a bag containing a cup of salt.

  • To clean a dirty carpet, sprinkle table salt over the carpet liberally. After a while brush the salt away and watch the dirt come off too.

  • A great idea for a kitchen table centerpiece is to fill a wicker basket with polished red tomatoes. Tuck curly parsley around the edge and fill the space in between the tomatoes with fresh daisies.

  • Rub faded carpets or mats with warm water and turpentine. This will help revive the faded colour.

  • Conserving water? Use the water that remains after washing rice and vegetables to water your plants instead of draining it away.

  • A mixture of salt and turmeric powder keeps the ants away.

  • Egg shells ward off lizards.

  • A greasy grill cleans best when sprinkled with bicarbonate of soda.

  • Banana peels are an excellent substitute for shoe polish. Rub a leather show with a fresh banana peel and polish with a soft cloth for a great shine.

  • Clean your diamond jewellery with a mentholated toothpaste and it will sparkle like new.

  • Put a piece of camphor in the jewellery box in which you keep your chunky jewellery. This will prevent tarnishing and the stones will retain their lustre.

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