Gavin and I use Grocery iQ to manage our shopping lists for various stores. I’ve been using this app for about five years and chose it back when I was in college for my iPod touch. My use of it has really changed over the years, but we still really like it.
Some things we love:
- We can use the same account on both of our phones, so our shopping lists are always synced.
- I can log into the web interface from any computer to manage the lists.
- We can make multiple lists, so we have ones for the grocery store, Costco, Target, the hardware store, and things we’re looking to find secondhand.
- I can specify how much of something I need, either by quantity or weight in pounds.
- I can save things to my favorites and add them quickly, which is great for things like milk or eggs that we buy all the time.
- If something isn’t in their database of products but is similarly named, it’s hard to get it to add what you want and not one of their products. My main example of this is red bell peppers. To get around it, I add things I plan on buying semi-frequently to my favorites.
- Things can get lost if they aren’t added to a specific list and you aren’t in the habit of checking your “All Items” list. This has gotten Gavin before.
This is definitely a situation where being a geek trumps my love of writing lists on paper. The ability to have either of us edit the list from any device at any time is the best part.
Hard-boiling eggs in the oven has been going around Pinterest and other blogs, but I wanted to see if it really works.
Normally, I hard-boil my eggs the way I learned from the Better Homes and Gardens cookbook, because I could never remember how my mom did it.
- Cover eggs in a pot with cold water by 1″
- Put over medium-high heat and bring to a boil
- Remove from heat
- Cover and let sit for 15 minutes
- Run under cold water
This is how you can supposedly bake eggs.
- Preheat oven to 325˚
- Put eggs in a muffin tin (so they don’t roll around)
- Bake for 30 minutes
- Run under cold water
Way less work! The only real downside is that in the summer, you’d be turning on the oven. My egg did have a funny burned spot on the bottom, but I just picked it off since it was really shallow.
No more watching the pot and waiting for it to boil. Yay!
We ate a lot of whole chickens around here this summer — we got one every Saturday in our CSA box. Beer can chicken is great, but sometimes you want to eat other things. A great way to have chicken handy for salads, casseroles, or anything, really, is to cook the chicken in the slow cooker, then pick all the meat off. This has the added benefit of making some really tasty, gelatinous, healthy broth.
This is also the easiest thing ever. Put one chicken (or you can even do two, if you have a six-quart or larger slow cooker) in the slow cooker.
Add one cup of water and one bay leaf per chicken. Turn it on low. Walk away. Easy, right?
Eight to ten (or even twelve) hours later, come back to awesome-smelling chicken. Take the chicken out of the liquid goodness (don’t throw that away!) so it will cool faster. Pick all the meat off it.
We like to freeze our chicken in two-cup quantities, which are the perfect size for the two of us to eat in a meal and have lunch leftovers the next day.
Next up: what to do with the liquid and bones?