A second chance for cloves?

Heloise

Dear Heloise: We always use WHOLE CLOVES when baking a ham. Cloves are quite expensive, so we are wondering if they can be saved after baking, refrigerated and used a second time? — Sharon in Middletown, Ohio

The manufacturers suggest not reusing them, as the “flavor” may have been affected. The cloves have been exposed to ham juices and cooking.

I say rinse them in cold water, dry on a paper towel, put them in a zip bag and freeze. Take a few out and test them. What have you got to lose?

Or poke them into an orange to make a pomander. — Heloise

Dear Heloise: I am writing in response to your column regarding making pots of tea. My mother always read the Hints From Heloise column. I have early- childhood memories of this. She passed in 2012, at 93.

My mother used a clothespin to attach the paper tabs of the tea bags to the side of the pot. Like Mom, I always have used a clothespin, and like Mom, I’ve passed on this helpful hint to my children.

I love it that Hints From Heloise is still going strong! Keep up the good work! — Renee W. in San Antonio

Dear Heloise: I’ve hosted many holiday dinners, but usually had a lot of help from family and houseguests. However, a new home and a new lifestyle meant I was on my own, with 15 people coming to dinner.

A couple of things I did saved the day, and I thought they might help others. I placed serving dishes where I wanted them to go on the buffet, with a piece of paper identifying what each was, the recipe and any nonperishable ingredi- ents. This ensured I didn’t forget to something and I had everything I needed.

I made a list containing a timeline of when things had to be done, and I posted it on the refrigerator. Finally, I used the clock alarm on my phone and set a loud and annoying alarm for every time I had to do something. For the first time I can remember, dinner was served on time, and it was perfect! — Liz T., via email

Dear Heloise: I like to pre-make clarified butter for cooking. I make a garlic, a jalapeno and a plain version. After they cool, I pour them into ice-cube trays and keep them in the freezer. I can pop out whatever I need, and it’s ready to use. — Drew L., Katy, Texas

Yummy! Garlic jalapeno clarified butter sounds sinful. For those who don’t have ice-cube trays, use a muffin tin — small ones are perfect. — Heloise