Speaking of tips... do you leave something at motels/hotels?
7 years ago
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ISO: Motel cooking ideas!
Comments (24)I agree that you need a can opener and a decent knife, probably a spatula/turner and maybe a large spoon. Other than that, I'd make sure I had dish soap to wash dishes. With your electric skillet you probably don't even need a frying pan, although the cooking utensils I've encountered in the "kitchenettes" were uniformly abysmal. If you have one, instead of a Crock Pot, consider taking along a small Nesco Roaster. Mine is a 6 quart and it cost less than $50. It can be turned very low and used as a slow cooker, or turned up and used to make pulled pork, a pot roast, roast chicken, a mess of beans, lots of things. You can also use it for baking, it makes outstanding baked potatoes and sweet potatoes, stuffed acorn squash halves with sausage, even muffins. Just pre-heat, put the pan on the rack, replace the lid and bake it. Things don't brown as much as a regular oven, but it works just fine. With your diabetes diagnosis, I know you'll have to be even more careful. Many grocery stores now have salad bars where you can buy prepared vegetables like sliced peppers or broccoli florets, and some also have bags of things like butternut squash cubes and vegetable mixtures. Add a chicken breast and you could make a fast stir fry with some of that pre-made brown rice. Produce is often available by the piece instead of by packages, so you could pick up a squash or a couple of sweet potatoes, and salad comes in a bag now and even has the dressing with it sometimes. Hash is easy in an electric skillet too, a small bag of frozen hash brown cubes with onions added, some cooked deli type meat (lots of low salt options available now), cook and stir until done. Add some eggs and you have breakfast without the need for bread. Even better, bake a couple extra potatoes the night before and use those! Travelling with Dad was interesting as he was diabetic and had to eat regularly, but eventually we caught on, so it's doable. It takes more thought, but it'll all fall into place, I know. Good luck, travel safely and have fun! Annie...See MoreSpeaking of tips, why do people do this?
Comments (37)I have seen tabs with precalculated tips -- usually at least 15-18%, 20% and 25%. I find it crazy that people can't figure tips -- even with a calculator on their phone. I learned something I'd never heard before -- in addition to tip-out or tip share where a percentage of the tab goes to the kitchen staff, expo/bus staff, the bar and even the host or hostess, the credit card service charge comes out of the tip paid to servers where my son works. When a table of 6 or 8 get separate checks, they get hit with 6 or 8 transactions fees. A 20% tip may or may not reach 15% to your server. I don't agree with that practice, but can't change it. Does the kitchen get charged for the food and the utilities? Sheesh....See MoreDo you tip housecleaners in your home?
Comments (37)How I would deal with a cleaning service would be very different than how I deal with a cleaning woman I hired. A service is a business; I don't tip the saleslady at Macy's who helps me - Macy's pays her and her salary is between them. With my own cleaning woman, I pay her what she asked for. After a year, when I go away for a month (she comes every two weeks), I will give her a day's pay during that time as "paid vacation". I know she counts on her money but I don't want her in the house when I'm out of town - she's just too flakey. I always give each $100 at Christmas. Every 2-3 years, I give my yard man and my cleaning woman a raise. My yard man has been with me for nearly 12 years. I'm afraid he's getting to the top amount I can afford to pay him - at some point, all jobs reach that point. If I had a new cleaning service or cleaning woman in my house, I would definitely stay home the first 2-3 times they come. They may have questions or you may see them doing something you do NOT want them to do (rearrange your book shelves?) so being there is a good plan. I still have to stay around with my "new" cleaning woman (started last Aug) as while I have told her WHAT to do, if never occurs to me to tell her what NOT to do as things she does astound me. A few months ago, I was out when she cleaned my library and when I returned, the smell of PineSol was overwhelming when I sat in my upholstered club chair - it was so powerful, it caused me an asthma attack. I couldn't imagine what on earth she even need to use PineSol for in the library - had some been accidentally spilled? I called her and she told me she had "wiped down" my upholstered chair with a cloth with pure, undiluted PineSol on it so the chair would not "smell". My chair did NOT smell - I'm not a smoker and I don't pee on my chair! In 50 years of cleaning women, this was a first. Who knew I had to tell her not to do this? Thank God she didn't do it to the cotton/linen velvet LR sofa! At least my chair was cotton and a quick wipe down with clear water and a good room airing solved the problem. Yes, this IS the same woman who still cannot put the sheets on the bed correctly so we do it together. Believe me, if I could find someone else, I would. But since it is not impossible for me to do any cleaning, I'm stuck with her. I just have to try to anticipate her flights of fancy....See MoreDo you have something that you want to like, but just don’t?
Comments (64)Scotch whisky - I like some of the single malts - but I don't care for the really peaty ones like Laphroiag, I don't like gin, or tonic water. Fake sugars leave a bad aftertaste in my mouth, and diet sodas leave me thirstier than before - longing for something to wash away the aftertaste. Stevia, while it's healthy, doesn't even taste sweet to me. Tastes rather moldy or something. Other than those carrots (and I'll still eat those if served them, if cooked or well-shredded), I don't have any vegetables I actively dislike. Forgot to mention another food I dislike - cottage cheese. It's the curds, I probably had some milk gone bad as a kid and associate those curdy things with that experience. I can certainly eat it if hidden away in something like a lasagna. Ministrone soup is something that stirs up a similar reaction in me - I remember getting violently ill after eating some for lunch during a summer job in NYC. I am certain that the minestrone was not at fault and it was something I caught - but it left me with an instinctual revulsion that I just can't overcome quite yet. The memory is trapped into the horrible trip I took leaving work to go home early - getting into the train at Grand Central well before it was ready to leave... they had a few bathrooms then, but the doors were locked as the train wasn't underway, and... Let's just say, no more minestrone soup for me. I don't like the texture or concentrated sweetness of most dried fruits. Dates are particularly awful. Figs? Give me fresh ones every time! I can't think of a single dish that is improved with the addition of raisins, but at least they are small. On the other paw, I do dehydrate strawberries and grape tomatoes and love those. Otherwise, I like okra and offal/organ meats, and love lamb. Not fond of chicken breast - inferior to the tasty and moister dark meat. I love kale, but I prefer the less bitter variants - or to eat the more bitter ones when they are still "baby leafed"....See More- 7 years agolast modified: 7 years ago
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