I’m always halving and doubling recipes which is easy until you get into the teaspoons and tablespoons. Once I committed these measurements to memory, I was golden.

Measurements to know by heart | The Fauxmartha

There are 3 teaspoons in 1 tablespoon. Half of a tablespoon is 1 1/2 teaspoons.

Measurements to know by heart | The Fauxmartha

There are 4 tablespoons in 1/4 cup. Half of a 1/4 cup is 2 tablespoons.

Skip the mess of deseeding pomegranates. Add two cut and stretched pom halves into ziplock bags before deseeding. Smack the peel of the pomegranate with the back of a wooden spoon, releasing just enough for your desired serving. Store in the fridge. Repeat as needed.

Music by Sara Bareilles and Ingrid Michaelson. Winter Song.

Start a freezer bag or container to keep leftover/overripe/extra veggies in your freezer. When the container gets full, fill a soup pot full of water, add the veggies, some fresh herbs and seasoning. Boil for about 1.5 hours, strain and you have homemade vegetable stock. Freeze or use within a week in your favorite soups and winter stews.

Alison, This Homemade Life

Tis the season for peppermint. Need it crushed? Skip the round hockey puck peppermints and go for regular, or better yet, mini candy canes. They are easier to crush. Place in a freezer bag, fold over, and pound with a meat tenderizer.

To keep dirty dishes to a minimum when making pasta, I skip the colander. A chef’s knife held at the lip of the pot drains the water perfectly, especially when you’re making smaller quantities. I always reserve a bit of the starchy water as well to help the sauce adhere better to the noodles.

Where do you store your (natural) peanut butter? The back of the package says to store it in the fridge, but mine always ends up rock solid. Store in the pantry, stirring every so often to evenly incorporate the oils. Still need to soften it? Add a little heat (if the container is glass), whether in the microwave or set in a warm bowl of water.

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