At some point I will organize these, but for now it’s time to start writing down all those little things that I know that can make culinary adventures so much easier.

1. Bring citrus to room temperature or a little warmer before you juice it – it makes it much easier to get the most out of each fruit. If you need to warm citrus quickly, put them in the microwave for 10 second bursts until lukewarm to the touch.

2. Don’t refrigerate tomatoes. No really, please don’t. I haven’t looked to see if there is biochemical evidence to back up what happens, but they lose some of their flavor if cold. And if your counter tomatoes are starting to go off, use them! Or refrigerate (I say begrudgingly) for no more than a day or two and make tomato sauce to freeze (or can if you’re not lazy like me). Tomatoes belong in your counter fruit bowl. You don’t have one you say? Well get one. For tomatoes if nothing else.

3. Speaking of canning, do you want to preserve that in season bounty but are worried about not doing it properly (or are lazy – see above)? Make and freeze whatever it is. I save the plastic containers from various products (yogurt, ricotta, take out food) and use them to store my various homemade components. Also works very well for stocks.