kitchen chat
DEAR JANE…
Right before the holiday season starts, I take inventory of all my herbs
and spices. I want to make sure they’re fresh and the quantity sufficient
for all the cooking and baking I’ll do in the next few months. When I buy
spices, I write the date on the bottom of the jars so I know what to keep
Editorial Assistant
Jane Stasik has her
finger on the pulse
o f T O H r e a d e r s
t h r o u g h p o s t a l a n d
E - m a i l . S h e ’ s
w a i t i n g t o h e a r
f r o m y o u
older, but the flavors might not be as intense. SUPER SAUCE Reader Connie Dell of Berkeley Springs, WV was c u r i - ous about the kind of barbecue sauce we used to make the contest-winning “Secret’s in the Sauce” BBQ Ribs in the Aug/Sept issue. Our Test Kitchen used KC Masterpiece. It just so happens that Editor Ann Kaiser used the same brand to make them a t her house…and they were a huge hit! Got a question or comment? Drop me a line at
DearJane@tasteofhome.com. See you next time!
and what to discard.
Here are a few tips from our Test Kitchen: With p
r
o
p
e
r
s
t
o
r
a
g
e
,
y
o
u
can keep dried herbs and ground spices for up to 6
m
o
n
t
h
s
.
W
h
o
l
e
spices can be stored for 1 to 2 years. They can b e
u
s
e
d
i
f
t
h
e
y
a
r
e
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Guess Again.
A fattening,
worthless starch
with empty
calories?
It’s time to peel back the truth.
