Small bunches the best way to serve grapes
Dear Heloise: I’m a Dayton (Ohio) Daily News reader who enjoys your hints.
At a buffet table, I watched as nearly everyone who wanted a grape or two held the bunch and pulled one or more free, often getting the stem as well. In the process, of course, they also deposited some of their hand germs on other grapes in the bunch.
Am I one of just a few who have discovered that by giving your selected grape a slight twist, it will come away from the bunch with ease and never a stem?—Jane A., via email
Good grapes! Thanks for the hint, and it’s healthy, too. If serving grapes at home for a buffet or just setting out a fruit plate, snip off SMALL bunches, about four to five grapes, with scissors, and then one only has to pick up what he or she wants. Much nicer, and easier to do, also.— Heloise
FROZEN WALNUTS
Dear Heloise: My grandmother has some walnuts that have been in her freezer since 1976. She said that nuts are good forever if frozen. Is this true? If not, how long will shelled nuts keep in the freezer?—L.S., Cabot, Ark.
Wow! That’s a loooong time! No, nuts cannot last that long, even in the freezer (oh nuts!). Shelled nuts, stored in an airtight container or freezer zipper-top bag, can last about a year or two.—Heloise
STORAGE CAN
Dear Heloise: I enjoy reading your column every day in The (Greenville, Ohio) Daily Advocate.
Here is a hint for using those pretty popcorn cans after Christmas. I have several in my pantry: One with extra bags of brown, white and powdered sugar; one with bags of noodles, rice and miniature marshmallows; one with chips or other snacks; and one with cat- and dog-food treats. The cans keep the food fresh and away from ants or other bugs.—Mary S., New Madison, Ohio
MIXING HINT
Dear Heloise: My hand mixer came with a set of dough hooks. I inserted the hooks into a jar of almond butter and “kneaded” on low speed for less than two minutes. Done! The hooks are just long enough to reach the bottom of the jar and did a great job. I transfer the butter to several smaller containers (small canning jars are perfect), so stirring by hand is manageable when the oil separates again.— Carolyn in Alabama
OVEN TEMPERATURES
Dear Heloise: Here’s a hint my mom taught me: To avoid burnt-bottomed cookies, preheat the oven to 5 degrees higher than needed. Then adjust down to the correct temperature after putting the cookies in. That way, the heating element won’t come on, even with the temperature drop due to opening the door.—Katherine T., Perryville, Ark.
As long as you remember to lower the temp! Generally, opening the door for long enough to put in a pan of cookies should NOT lower the temp that much.— Heloise