October 2010 Weddings
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Garlic...
Does anyone know how good garlic is good for?
I always buy a bulb when I need it, but never know how long it lasts and end up throwing it out.
Yes, I am aware of how random this is
I always buy a bulb when I need it, but never know how long it lasts and end up throwing it out.
Yes, I am aware of how random this is
Re: Garlic...
It is good as long as it is still firm. Here's some really informative information I found on garlic.
----------------------------------------------
Choose garlic heads that are firm to the touch, with no nicks or soft cloves. If you notice dark, powdery patches under the skin, pass it up because this is an indication of a common mold which will eventually spoil the flesh.
Store unpeeled heads of garlic in an open container in a cool, dry place away from other foods. Do not refrigerate or freeze unpeeled garlic. Properly stored garlic can keep up to three months.
As garlic ages, it will begin to produce green sprouts in the center of each clove. These infant green sprouts can be bitter, so discard them before chopping the garlic for your recipe.
However, if you plant the cloves and let them sprout to a height of about six inches, you can use the sprouts like chives in salads and such.
Garlic can also be purchased as peeled whole cloves or minced, both stored in olive or vegetable oil.
is imperative that garlic in oil be stored under refrigeration to avoid potentially-deadly botulism bacteria growth. If you use a lot of garlic and wish to cut your preparation time down, you can pre-peel and store your own in olive oil in the refrigerator, but the best flavor will come from freshly-peeled cloves. Use garlic powder, garlic salt, and garlic extract (juice) only as a last resort.
I'm not totally sure, but I think if it was bad, you'd be able to tell right away. I'm with Ashlee. Unless it's distinctly funky, I'd use it. Then again, I'm the girl whose husband judged the pants off me a couple months ago for eating leftover pasta that was like a week old.
Does it smell weird?
ten-tenners' may siggy: me & mama on my wedding day
What's LittleMissNewlywed Cooking?
Ewwww!!!!!
True story.
ten-tenners' may siggy: me & mama on my wedding day
What's LittleMissNewlywed Cooking?
Missing our little turkey.
Estimated Due Date 11/13/12 | Natural Miscarriage 4/17/12
I hate leftovers. I can barely tolarate it the day after, let alone any time after that. Except Velvetta Shells and Cheese - I make that specifically to eat the next day when it tastes amazing!
And thanks Erin! That's a lot of great information!