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Rosemarie Skinner


Boiling pasta seems easy, but there are many ways that it can be done incorrectly.

First, make sure you're adding your pasta to already boiling water. Adding it to cold water increases the chance of sticking and will also prevent your pasta from cooking evenly.

Second, while your water is coming to a boil, add salt. This seasons the pasta so that you don't have bland, flabby noodles. Many chefs say that you should add enough salt so that your water tastes like the ocean, so add a bit more than you think.

While you're adding your pasta to the pot, stir constantly. Stir for a couple seconds once the macaroni is in the pot too, to prevent sticking. Make sure to stir occasionally while it cooks.

To test to see if it's done, take a small piece out and taste it. If it feels done to you, it's done. Drain the pasta with a colander, saving the water if the recipe calls for it. Now you're ready to use the pasta. If setting aside for a while, toss with olive oil otherwise the pasta will stick to itself.

Using a microplane

Orange zest adds a beautiful aroma, sweetness, and "zing" to many dishes. It's very easy to zest an orange, so if you haven't been adding zest to your stuffings or chocolate cakes, now is a great time to start.

First, wash your orange thoroughly and remove the sticker. Many fruits have a waxy coating on them to keep them looking shiny and pretty, and you don't want that in your food. Just rinse it under lukewarm water and rub gently with your fingers to remove the coating. Then pat dry with a paper towel.

Then, to properly zest, you'll need a tool called a microplane. It's essentially a tiny grater. Hold the microplane with one hand and the orange with the other hand. Gently but firmly move the orange up and down against the blades of the microplane as though you were grating cheese.

Whether you hold the microplane with the blades facing up or down is up to you. Some grate with the orange on top so that the zest falls right into what they're cooking, some flip it upside down and let the zest collect on the microplane. This is entirely up to you.

When you're zesting, be careful to only get the coloured part of the fruit. Any further than that and you're getting the pith, which is very tough and bitter. The outer zest is the only part you want.

Turmeric Milk

This recipe is my favorite for days when I’m sick, tired, or have pain in the body. Boil a cup of milk and add half a teaspoon of turmeric to it. Let it boil for a minute while stirring and then remove from heat. Pour it into a glass and mix in a tablespoon of honey. Drink when it's warm. It helps decrease muscle cramping and is very comforting.

Lettuce and leafy greens

Lettuce or romaine lettuce are substitutes for wraps or bread. You can fill the lettuce with toppings like veggies or meat. The leaf can also be used as a wrap, to hold everything together. Also, they are extremely fresh and the calories are way too low than bread-based wraps.

Lettuce and leafy greens

Don’t Ignore any Body Spots

Ankles, neck, and wrists are often ignored when it comes to dressing for skiing. Wear a turtle neck to cover the neck. Long gloves to cover the wrists and knee-length socks to add an extra layer of clothing as well as cover the ankles. 

Don’t Ignore any Body Spots

Plan a retirement party

A retirement party is a great way of starting the next phase of your life. The party can be a small and intimate gathering of immediate family members and co-workers. Or, it can be a huge party that invites everyone to celebrate the occasion. It is your party, plan it the way you will enjoy it.

Rosemarie Skinner writes on topics tagged












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