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April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review Sept. 16, 2010 / 8 Tishrei, 5771

Food fight leaves couple frosted

By Lori Borgman

Lori Borgman


http://www.JewishWorldReview.com | There are two types of people: Those who scrape two tablespoons of leftovers into an air tight box and lovingly place them in the ‘fridge and those who jam them down the disposal and flip the switch.

Invariably, they wind up marrying each other.

After watching a small container with a handful of peas and two pearl onions incubate for a week, I cart them to the disposal when someone jumps over the kitchen island and snatches them from my clutches like they are the last vegetables on the planet.

“You weren’t going to throw those out were you?” the husband asks.

“No, I was just dangling them over the disposal to taunt them,” I say.

“But I’ll eat them!”

That’s what he always says. My question is when, what color will they be, and will they have grown hair?

Our ‘fridge overflows with small containers holding two pieces of broccoli, one tablespoon of tomato paste, five black olives, a one-inch chunk of roast beef and six grains of wild rice. It would be a regular smorgasbord if we were crickets, but we are not.

My saver will even box up a half cup of tossed salad with dressing on it and croutons. The croutons absorb the moisture and expand wildly like those sponge capsules you drop into a glass of water and watch mushroom into orange sea horses.

Ten days later he peels back the lid on the salad, takes a sniff and says, “What’s this?”

“Sea horses,” I say.

He eats it.

The only things we both agree on never throwing out are the condiments. More than half of our refrigerator is filled with ketchup, mustard, salad dressings, vinegars and barbecue sauces. We consider condiments a major food group.

I sometimes save leftovers, too, but I use a different system than the husband. He owns the ‘fridge; I rule the freezer.

I have holiday candy in the freezer that can get us from Halloween through Valentine’s Day. Nobody ever eats it, so I just keep refreezing it. We have candy corn hard as a rock, red and white peppermints that have fossilized, and conversation candy hearts that will crack your molars.

I save a lot of soup, too. If we have two servings left over, I put it in a container thinking won’t that be nice to pull out of the freezer on a bitter cold day. Then the cold snap is over, summer is here, and those little blocks of soup sit there glaring at me as I reach right past them for the ice cream.

We have enough soup in the freezer to eat every night for three months running. Of course, we’d have to thaw it first.

The husband has no idea I’m a saver, too. What he doesn’t know won’t chill him.


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JWR contributor Lori Borgman is the author of , most recently, "Catching Christmas" (Click HERE to purchase. Sales help fund JWR.) and I Was a Better Mother Before I Had Kids To comment, please click here. To visit her website click here.

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© 2009, Lori Borgman

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