My book is now available for sale. So Excited!!
You can order through www.createspace.com now or on Amazon in 5 business days. You can message me if you wish for me to order one and get it to you.
Thank you everyone for all your support through this process.
Storing Foods: Garlic, Onions, and Shallots
The correct way is to store these items is in a paper bag with holes punched in the bag.
What you would need:
- Brown paper bags, lunch bag size
- Hole punch
- Paper clips
- Make sure the onions, garlic, and/or shallots are firm and blemish free.
- Punch holes in the bags.
- Fill each bag half full and fold over the top; do not mix the vegetables in the bags.
- Label the bag with the description of the contents then paper clip it to hold the top down.
This punched paper bag method should extend the life of onions, garlic, and shallots in most situations. However, their specific life may vary depending on the temperature, humidity, and light conditions where the bags are stored. Do not store potatoes in the same area as they give off gases that will accelerate spoilage of each other.
These will last the longest in a dark, cool (but not cold), dry storage area. I’ve successfully kept them in my 65-70ish degree kitchen drawer for up to 3 months. A cool, dark basement is a good choice or a cellar, if you happen to have one. Onions should not be stored for an extended time in the refrigerator because the cold temperature will soften their texture; plus, onions will impart their flavor on surrounding produce.
No plastic bags: Don’t ever store onions in plastic bags. That will accelerate sprouting and spoilage because of the lack of air circulation.
This is one of my favorite grits recipes:
- 2 cups milk
- 2 cups water
- 1 1/2 teaspoons salt
- 1 cup coarse ground cornmeal
- 1/2 teaspoon ground black pepper
- 4 tablespoons butter
- 4 ounces sharp Cheddar, shredded or as much as you like; I use more
Place the milk, water, and salt into a large, heavy-bottomed pot over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the cornmeal while continually whisking. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and whisk frequently, every 3 to 4 minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of pot when whisking. Cook for 20 to 25 minutes or until mixture is creamy.
Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time. Serve immediately.