Tips for Tuesday 3/12/13

Tips for Tuesday | Zim on a Whim

Has it been a week already since I posted the first Tips for Tuesday? Oh my. I’m a little surprised, not only in that, but also that I remembered it’s Tuesday to post a few more!


Do you ever wonder if your eggs are really fresh? Do the stamped dates on the carton really matter? Here’s a great way to tell if they are fresh or if you need to toss them. Get a bowl and fill it with water. Place your eggs in the water and see if they sink or float.

Egg Freshness Test | Zim on a Whim
If they sink, they are fresh.

If they stay submerged, but the wide end doesn’t want to stay on the bottom, they are still good but use them up quickly.

If they float, toss them.


If you have to pack lunches for the little ones, this tip might come in handy for you. When the kids are little, it’s hard for them to bite into a big apple so they prefer apple slices. But if you pack them, they turn brown. You don’t need to buy the overpriced prepackaged apple slices anymore!

Keep apple slices from turning brown

Just slice up your apple and put the slices in a bowl. Add some lemon-lime soda or ginger ale and soak them for about 10 minutes. Either soda works and it can be flat – it doesn’t matter. I usually do this and then make the rest of the lunches. I’ve had them soak for less than 10 minutes and it still works in case you’re crunched for time. I don’t dry them; I just let the excess drip off and put them in a resealable bag.

They will stay good all day. I am not sure if they last longer than a day, but if I test it out I will update.


If you have high blood pressure or you were told you were borderline, you might consider having these items as a snack: Raisins and dark chocolate!

Raisins and Dark Chocolate to Lower Blood Pressure

It is suggested to eat a snack of raisins 3 times a day, but even once a day can’t hurt!

We’ve all been hearing about the benefits of dark chocolate for some time now because of the flavanols it contains, from lowering your cholesterol to lowering your risk of heart disease. It has also been shown to reduce the dilation of blood vessels which in turn lowers the blood pressure.

Hope you can use one or more of these tips…and if you have any tips you’d like to share, feel free to add them in the comments section. I’d love to hear from you!

Make Your Celery Last Longer!

celery saver

Do you buy celery for a recipe and then have to toss it because it goes bad before you use it again? Does it get wilted and soft and lose its crispiness too soon for you? I have a tip for you that really works in saving that celery! {I sound like a commercial, I know, but I love this tip.}

I know it’s a pain to have to do anything to your produce when you get home from grocery shopping, especially if you shop for a large family. Try to do this within a day of buying your celery if you don’t do it right away. See? Not so hard.

Start by chopping off the ends and washing each stalk.

celery cut

Dry each stalk with a paper towel or clean kitchen towel.

Grab a big piece of foil and stack up the celery in a nice, neat pile.

celery washed

Fold over the sides, and wrap it up tightly.

celery wrapping

If your celery isn’t completely covered, you can add another piece. You just want it completely covered and tight!

celery wrapped

Refrigerate and enjoy a longer celery relationship. Ahhh…

I do this every time I buy celery. I think it doubles the life of it. I hated tossing that rubbery celery all the time. Sometimes I’d leave it out of recipes just because I didn’t want to buy it for just a few stalks when I knew the rest would be useless. Plus, my daughter loves to munch on it and it’s good to have it handy for a snack. {Bonus tip: Eating celery is good for constipation!}


Grow your own green onions!

When I first saw this genius idea here, I had to try it to see if it was really true. I can’t tell you how many times I go to make a Mexican dish and, low and behold, forget the green onions at the store! They are also wonderful sprinkled on fried rice, or swirled around in a big bowl of soup. When I do buy them, I end up only using a small amount and then I usually have to toss the rest because they get all mushy. This is the answer to my green onion mental block and food waste dilemma! This, my friends, is a good find. (By the way, I have tried growing them in my Northeastern garden and they just came up like sad, little, withered stalks…)

Here’s all you need to do:

After you cut what you need from your stalks, save the white ends and place them in a small glass of water, leaving the tops exposed to air. Stick your glass in a sunny area, such as on a kitchen windowsill.

You won’t believe how quickly they start growing. In a day or two, you will start to see the green shoots. In less than 2 weeks, you will have usable green onions! Just take some kitchen shears and cut off what you need. They will continue to grow and grow and can be harvested indefinitely! Just make sure to change the water in the glass every so often, rinsing off the slimy ends as well. I do this every few days, or at least once a week. If you notice your new stalks keep coming up thinner and thinner, try to remember to cut them off whether you use them or not. This will keep them healthier. I alternate stalks so I always have some to use!

Green onions at your fingertips ~ whenever you need them! Thank you “Homemade Serenity” for this money saving idea!