People are always asking me how to get everything done without getting overwhelmed. My recommendation is plan a menu and write a to-do list. There’s nothing as satisfying as seeing each item on your list checked off.
I get random substitute questions all the time. “I don’t have x, what can I substitute it with?” I usually Google the components of x and then figure out what would be a good substitute, depending on what the recipe is. So, for example, if they don’t have brown sugar, I might sub sugar mixed with molasses for a baked good, or maple syrup mixed with honey if it’s a salad dressing. No parsnip for a roasted veggie dish or soup, grab some carrots!
“I took out chicken or salmon to defrost — do you think it’s still okay after being in the fridge for a week?” I texted my cousin Ira, who’s the manager at Pomegranate, and he said if it doesn’t smell and isn’t sticky or slimy, then it should be fine.
And here’s another one: “How do you get your chicken soup to be golden?” I usually use two to three chicken tops with the skin on (in a garnish bag), and I put it up at midnight Thursday night and let it cook all night and most of the day. I get such a rich, deep taste and golden color. It’s yum! (I actually eat chicken soup even though I’m a vegetarian… I don’t see any chicken in it.)
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