Have you seen that print ad from a spice company telling you how to identify spices that might be a tad old? Well, I have been a campaign to lose the Old Spice for a very long time and I am thrilled to see this kind of informational ad crusade.
And seeing that we're all frugal zealots, I've got this feeling we've all got some OLD, ancient spices sitting in those cupboards. Let's go on an archaeological dig and see what kind of fossils we can unearth. Here's how you're going to know you need some new spices.
You may need some new spices if:
A great rule of thumb to figure out what to keep and what to pitch is if your spice is over a year old, it needs to be tossed. To keep your spices fresh and nice, you will want to buy only what you need and mark the bottom of the container with a Sharpie, indicating the date you purchased the spice. I love buying my spices at the health food store (they are unbelievably fresh and cheap, because you buy what you need) and discount stores like Wal-Mart (2 for $1.00!). You can always have fresh spices when you get them this way.
Are you ready to spice up your life with some fresh spices? Old Spice is cologne, not what should be hanging out in our spice cabinets. Let's get some fresh ones this week, and once you have some fresh nutmeg, make this recipe. We've even eaten this for dinner in my house.
Peach Spiced Strata
1 loaf wheat bread
3 cups milk, low-fat
1 teaspoon nutmeg
1 tablespoon vanilla extract
3 cups sliced peaches, frozen, fresh or canned is fine
1/2 cup brown sugar, divided
2 tablespoons unsalted butter
Preheat oven to 350 degrees. Grease a 13 x 9 inch pan. Chop up bread and fit on the bottom of your pan.
In a bowl, beat remaining ingredients but only 1/4 cup of the brown sugar and no peaches. Pour over the top of the bread and let sit for a while. (Stratas traditionally sit overnight in your fridge, but I don't like it that way.) Give your strata at least an hour to soak. In the meantime, do your nails, floss your teeth or call an old friend. Okay, now that you're back, top the strata with the peaches, sprinkle with remaining brown sugar and dot with butter. Bake for about an hour or until done.
Leanne Ely is a New York Times best-selling author of Body Clutter and the Saving Dinner series. The Dinner Diva syndicated newspaper column appears in 250 newspapers nationwide. Learn how to cook and save significant money with the Dinner Diva's menus, recipes and shopping lists at www.savingdinner.com
Share your thoughts about this article with the editor: Click Here
Sign up for our free weekly eNewsletter Surviving Tough Times.
Looking for an answer to a frugal living question? Click here to ask a
Dollar Stretcher Stretchpert!
Copyright 1996 - 2013 "The Dollar Stretcher, Inc." All rights reserved unless specifically noted.
Contact the Dollar Stretcher at:
PO Box 14160
Bradenton FL 34280
"The Dollar Stretcher, Inc." does not assume responsibility for advice given. All advice should be weighed against your own abilities and circumstances and applied accordingly. It is up to the reader to determine if advice is safe and suitable for their own situation.