Oh look, it's a post! Apologies for going off the radar for so long. There was class, moving into a new place, I got sick, attended a wedding...things happened and also, procrastination. I am an expert at that. It's amazing the amount of ridiculously bad tv I can consume whilst avoiding any kind of productivity.
But enough of that. I'm here to tell you about keeping veggies fresh and crisp. A while ago I came across some great advice on Oh She Glows about how to prevent vegetables from going limp or drying out: store them in water! It's an amazingly simple and easy solution to something that used to drive me crazy. Limp celery, rubbery broccoli, etc. - who wants to make a salad or stir-fry with those? Blech. But after discovering this method of storing vegetables, I can keep produce fresh for a week - and even longer! - which is usually more than enough time to consume said vegetables.
So I thought I would share with ou a couple of food storage tips that I've picked up over the last few years, cooking in my own kitchen and working in a restaurant, that I think everyone can appreciate. They're simple, straightforward, not to mention useful!