http://www.thealternativedaily.com/
Hydrogen peroxide is a dirt-cheap alternative to high-priced cleaning products — and it works! This common product has too many uses to count, from cleaning wounds to even working as a deodorant. It’s great stuff, but before trying for yourself, make sure you… Know your hydrogen peroxide Before trying any of the applications below, make […]
http://www.thekitchn.com/feedburnermain
Jeff Goldblum is a national treasure. If you’ve ever fantasized about him cooking you dinner, you’re about to have a very good day, because he just teamed up with Funny or Die to make a video about food. Jeff Goldblum can’t cook, but it doesn’t matter, because I’ve been waiting my whole life to hear him roll the “r” in “rigatoni.”
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As far as superpowers go, Pioneer Woman Ree Drummond’s supernatural ability to make people want to buy things is a pretty good one. Case in point? She just released the commercial for her new Pioneer Woman Spring collection at Walmart, and I sat upright and said, “I need flower dishes!”
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The first time I discovered eggs on pizza was years ago at this hip pizza spot in New York City, within the first few months of moving to the city. My friend and I scratched our heads about it the first time we saw it on the menu, considered it the second time we went, and then finally gave it a shot on our third visit. Now it’s one of my favorite things to order when I am there. I am not even just arguing for it as a breakfast or brunch dish — it’s totally dinner material too, as it makes something that’s already rich and comforting even more so. Sure there’s still room for pepperoni and extra cheese, but I really think you should make room for eggs on your pizza too.
http://www.thekitchn.com/feedburnermain
The merits of a simple frittata are many, including the fact that it makes ideal leftovers! Not only can this baked egg skillet be cooked up with whatever veggies, cheese, or meat you have handy, but you can also count on it to hold up quite well in the fridge for days. You could eat the leftovers as is, but I have a much, much better idea for you! Even if you have just a small slice, this is the most ingenious way to eat a leftover frittata.
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In the decade since I moved out on my own, I’ve had a dishwasher for exactly one of those years. For the rest of the time — in other (less fancy) apartments — I’ve been tackling all dishes, from big to small, by hand. And there are two things I’ve come to swear by: dish gloves and cute sponges.
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Toddlers are full of life and yet somehow they suck at eating: they flip out over former favorites, they don’t want to eat when you do, and sometimes they even think their plate is a hat for the dog.
Totally normal. And yet. Yet. Feeding children can feel fraught. If you’ve ever wondered, Is my kid eating enough? How picky is TOO picky? How do I get maple syrup out of the dog’s ears? this is for you.
http://www.thekitchn.com/feedburnermain
As nice as it is to see Before & After projects that seem totally approachable, aspirational whole-house renovations are highly entertaining and inspiring. And that’s exactly what we have today: A “bland, boring ’60s ranch” gets a total — and totally amazing — makeover.
http://www.thekitchn.com/feedburnermain
While eggs are slapped with the label of “breakfast food,” savvy home cooks know that eggs — and the comforting, protein-rich dishes you can make with them, like casseroles and frittatas — really have a place at the table any time of day. Their ease, versatility, and make-ahead potential make frittatas and egg bakes of all sorts, my ideal pick for mornings and weeknights alike. Here are 15 favorites that I keep in my rotation.
http://www.thekitchn.com/feedburnermain
Over the years I’ve come to learn that chili recipes are a very personal thing. Most people have some pretty strong opinions about how they make their chili — what exactly gets added, and what does not. I can’t think of many other dishes that make people that passionate.
There are, however, a few basic universal chili-making dos and don’ts. And since we still have a while before spring rolls around, there’s no better time to check your chili-making IQ than right now.
For now classes are 6pm and 640pm at 2840 Wildwood st in the Boise Cloggers studio.
Book your class NOW!
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