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For someone like me, who could easily bury themselves under a pile of quilts, duvets, and pillows, it’s hard to imagine a bed with just the bare essentials. My husband, on the other hand, seems immune to the cold, which results in our bed consisting only of a fitted sheet, top sheet, a single pillow each, and a light quilt. If this sounds like your bedding arrangement too, then we might just be out of touch with the current trend: many are skipping the top sheet altogether. Let’s dive into the why.

The humble top sheet originally had a hygienic purpose. It served as a barrier between our bodies and heavier bed covers like duvets, quilts, and comforters. This meant that while the sheets and pillowcases required frequent laundering, the heavier, bulkier items did not. Suzanne Pollak, founder of the Charleston Academy of Domestic Pursuits, states, “A proper bed requires a bottom sheet, a top sheet, a blanket, and then another top sheet as a coverlet. That’s the traditional setup.”

So why is the once-essential top sheet losing its place? A few reasons have emerged. One of the primary ones is the ease of making the bed. Without the need to tuck in a flat sheet, you can simply throw a duvet or quilt over the fitted sheet, and voila! Also, the problem of the top sheet wrapping around one’s legs and disrupting sleep is a common complaint. It might sound trivial, but many people are actively deciding to do away with this bed linen.

Image Source: Boll & Branch

The trend has some numbers backing it up too. Parachute, a linen company based in Los Angeles, has revealed that about 40% of their clientele show preference only for the fitted sheet, expressing no interest in its flat counterpart. Consequently, they’ve adjusted their offerings to cater to this demand.

In conclusion, whether to use a top sheet or not boils down to personal choice. However, it seems that a significant portion of the newer generation – millennials, I’m looking at you! – have made their decision clear: the top sheet might just be a relic of the past.

Boiling potatoes is a common kitchen task that many of us undertake regularly. But have you ever stopped to think about the water you discard after boiling those starchy spuds? You might be surprised to learn that this seemingly ordinary liquid can have several useful applications beyond just being poured down the drain. 

1. Nourishing Your Plants

One of the simplest and eco-friendly ways to use potato water is as a natural fertilizer for your plants. Potatoes are rich in nutrients like potassium and vitamin C, and when you boil them, these nutrients leach into the water. Once the water cools down, you can use it to water your indoor or outdoor plants. This gentle nutrient boost can promote healthy growth and vibrant greenery without the need for chemical fertilizers.

2. Enhancing Soups and Stews

Potato water can add a subtle richness and thickness to your soups and stews. Instead of using plain water or broth, consider using potato water as a base for your next batch of homemade soup. The starch from the potatoes can help thicken the soup naturally, giving it a heartier texture. Plus, the slight potato flavor can add depth to your culinary creations without overpowering the other ingredients.

3. Making Fluffy Bread

If you enjoy baking your own bread, potato water can be a secret ingredient to achieving a fluffy and tender loaf. When you replace some of the regular water in your bread recipe with potato water, the starches present in the potato water can improve the bread’s texture and moisture retention. This results in a soft, delectable bread that pairs wonderfully with various spreads and toppings.

source: Getty Images/iStockphoto

4. Cooking Rice and Pasta

Another way to utilize potato water is by incorporating it into your rice or pasta cooking routine. Instead of using plain water to cook these staples, swap it out for potato water to infuse them with a mild potato flavor. This subtle twist can elevate your dishes, making them more interesting and flavorful without requiring extra effort.

5. Cleaning and Polishing

Believe it or not, potato water can be used for cleaning and polishing purposes too. Its mild acidity makes it effective at removing stains from fabrics and shining up tarnished silverware. Just remember to dilute it with water if you’re using it on delicate materials or metals to avoid any potential damage.

6. Homemade Gravy

When it comes to homemade gravy, using the water from boiled potatoes can be a game-changer. This potato water, infused with starch and a subtle potato essence, can add body and flavor to your gravy. Simply incorporate it into your gravy recipe as a flavorful liquid base, and watch as it elevates the richness and depth of your sauce. It’s a culinary trick that can turn your gravy into a delectable masterpiece, all while reducing food waste and making the most of every ingredient in your kitchen.

So, the water you boil potatoes in is far from being just kitchen waste. It’s a versatile and resourceful liquid that can find purpose in various aspects of your daily life. From nurturing your plants to enhancing your culinary creations and even aiding in cleaning and skincare, potato water has a range of applications that can simplify and enrich your day-to-day experiences. So, the next time you boil a batch of potatoes, think twice before pouring that liquid gold down the drain. Give it a new lease of life and make the most of it in your home.

Ever noticed that pleasant scent wafting through the air after a rain shower? This evocative fragrance, known as ‘petrichor,’ has intrigued humans for generations. Interestingly, some even claim they can predict an incoming rain based on their heightened sense of smell. Let’s unravel the science behind this captivating aroma and the phenomenon of predicting rain through scent.

Petrichor, derived from the Greek ‘petros’ (stone) and ‘ichor’ (divine blood), beautifully captures the scent that comes alive post-rain. The creation of this unique aroma is due to an interplay of soil bacteria and environmental factors.

As raindrops touch the earth, a compound called ‘geosmin’, produced by soil bacteria, is released into the atmosphere, leading to the distinct scent we recognize as petrichor. This interaction showcases the marvelous bond between our olfactory senses and the surrounding environment.

Yet, the story doesn’t end with geosmin. Some individuals believe they can detect imminent rain by sensing atmospheric shifts. Can this claim hold any scientific weight?

Research dives deep into this olfactory enigma, pointing to another player in the mix: ozone. According to IFLScience, besides geosmin, the scent of ozone might play a pivotal role in this sensory experience.

Famous for its protective layer in the Earth’s stratosphere, ozone possesses a unique sweet or metallic aroma. Before a rainstorm, atmospheric conditions can push ozone closer to the ground, enabling some to detect its distinct fragrance, heralding rain’s approach.

Imagine the blend of earthy petrichor with the electrifying scent of ozone – nature’s way of serenading our senses. This bond with the environment, especially for those with an acute olfactory sensitivity, is truly awe-inspiring.

Our senses are gateways to understanding the world in profound ways. While certain individuals might possess an exceptional ability to detect pre-rain scents, we can all bask in the magic of nature’s olfactory gifts.

So, while the notion of predicting rain based on scent may sound mythical, science backs up this fascinating phenomenon. The blend of petrichor and ozone serves as a testament to the wonders of nature. Whether you’re blessed with this rare sensory gift or not, pause and immerse yourself in the post-rain fragrance – a vivid reminder of the world’s natural marvels.

I know, it’s like I press the “Lame” button and this stuff just rolls right off my tongue.  Naming my recipes is a bit difficult for me, but I am fairly successful at cooking, so I do try.  I want the name to sound as good as the finished product, and maybe make you laugh.  Or groan.  We don’t all have the same humor, I realize.  My humor often turns naughty, but that’s another story!
I saw a similar recipe online and wanted to make my own version of breakfast bake in a bundt pan.  I’ve made SO many kinds of baked egg dishes I should start a cookbook.  My favorite has to be the one with torn bits of croissant.  Or maybe the one with torn bits of rustic, crusty bread and spinach.  I totally love the ones that are made in muffin tins, large or regular sized, and frozen for easy breakfasts later.
With my new bundt pan I’ve had so much fun with cakes it was time to take it for a test run on a savory dish.  I’d use my regular egg bake recipe and simply make it in a round pan.  I mean the round kind with a hole in the center, the bundt pan.  I’d use the same ingredients and end up with a tube of eggy deliciousness.  I had plenty of ham to dice up and some spinach that needed to be used soon.  I set the chopped ham aside for now.

Ingredients:

1 cup diced Ham
2 c tater tots…still frozen
1 dozen whisked eggs
1 can (8) Pilsbury Grands biscuits..diced up (raw)
2 c. Cheese…your choice…I used Cheddar
1/4 c milk

PREPARATION:

All mixed together. Put in greased bundt pan. Bake on 400 degrees for 45 mins. When done flip onto platter and cut and serve

You can use any meat or any veggie you want!!!! The key is not to add too much bread and the tater tots add just the right amount of potatoes…they shred up and you would think they were hash browns without making it dense! I have made this SOOOOO many times and varied the ingredients almost every single time! but this morning these were the simple ingredients I used!!! So get creative!!!! you won’t find this recipe anywhere because, as usual I MADE IT UP!

Enjoy !

Ingredients

• 3 cups flour
• 1/4 tsp salt
• 1 cup sugar
• 4 tsp baking powder
• 1 1/2 cups milk
• 2 eggs
• 2 tsp vanilla
• 4 tablespoons butter, melted
• 1 cup unsalted butter, softened (equivalent to 2 sticks)
• 1 cup brown sugar
• 1 tablespoon ground cinnamon
• 2/3 cup nuts (optional, such as walnuts or pecans)

Glaze:

• 2 cups powdered sugar
• 4–5 tablespoons milk
• 1 teaspoon vanilla

How To Make Cinnabon Cinnamon Roll Cake

1. Preheat your oven to 350°F (175°C). Lightly coat a baking pan measuring 9×13 inches, with oil or cooking spray.
2. In a mixing bowl combine the flour, salt, sugar and baking powder.
3. Add the milk, eggs and vanilla to the ingredients and mix until you have a batter.
4. Gently incorporate the butter into the mixture before pouring it into the pan.
5. In a bowl combine softened butter, brown sugar, cinnamon and nuts (if desired) for the filling.
6. Evenly distribute spoonfuls of the filling mixture over the cake batter.
7. Use a knife to swirl and create marbling patterns throughout the batter.
8. Bake in your preheated oven for 25 to 30 minutes. Until a toothpick inserted into the center of the cake comes out mostly clean.
9. While the cake is baking, prepare the glaze by whisking sugar, milk and vanilla until you achieve a smooth consistency.
10. Once you remove the cake from the oven drizzle the glaze over it while it’s still warm.
11. Allow some time for the cake to cool slightly before serving. Enjoy either warm or at room temperature.

Ingredients:

WONTONS

• 8 ounces ground pork
• 1 tablespoon rice wine vinegar
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon fresh ginger, grated
• 1 teaspoon brown sugar
• 2 green onions, finely chopped
• 24 square (3½ inches each) wonton wrappers

SOUP

• 6 cups (1,440g) chicken broth
• 1½ teaspoons garlic, minced
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 2-3 green onions, finely chopped

PREPARATION:

WONTONS

• In a large bowl combine pork, rice wine, soy sauce, sesame oil, ginger, sugar, and onion. Mix well.
• Place 1 heaping teaspoon of filling into the center of each wonton wrapper.
• Moisten edges with water and fold the corners together, pressing out any excess air. (It should look like a triangle).
• Slightly lift the long edge of the wonton. Wrap the edges in the opposite directions and press firmly to seal, using your finger to create a space and wetting the edges as needed.
• Continue with the rest of the wontons and let them rest while you prepare the soup.

SOUP

• In a medium pot over medium heat add chicken broth, garlic, soy sauce, sesame oil, and green onions.
• In a separate large pot, bring about 4 quarts of water to a boil. Once the water is boiling, add wontons and cook for 5 minutes.
• Strain the wontons and add them to the warm broth mixture. Serve warm.

Enjoy !

Ingredients

• 4 large Russet potatoes, cleaned 
• ½ pound shrimp, cleaned and deveined, leave tails on 
• ½ cup crawfish tail meat 
• 2 tbsp cooking oil 
• 2 tbsp butter 
• Olive oil 
• Cajun Seasoning, I prefer Slap Yo Mama, amount to taste 
• Sherry Cream sauce 
• 8 ounces Italian cheese blend, 6 blend 
• 2 cloves garlic, freshly minced 
• 2 medium shallots, diced 
• ¼ cup Brandy, flambeed 
• 2 cups Sherry Wine 
• 1 cup stock from shrimp 
• ¼ cup crawfish juice, from the crawfish package 
• 1 cup heavy whipping cream 
• ½ cup crawfish tail meat 
• ½ cup diced green onions 

How To Make Loaded Cajun Potato

Preheat the oven to 400*

Wash each potato, coat lightly with olive oil and coarse salt, then wrap in a sheet of foil and bake until the potato is tender

In a saucepan, on medium heat, add in half the butter and the minced garlic, toss in the shallots and stir lightly, simmer for 3 minutes

Add the shrimp, sprinkle with the Cajun seasoning to taste, and cook for 3 minutes, or until the shrimp is cooked through

Add in the Brandy and light it, stirring constantly. Add in the wine, crawfish juice and shrimp stock, reduce by half. Stir in the heavy whipping cream

Once the sauce is smooth, add in the remaining butter and stir. Add in the remaining crawfish tail meat and cook for 2 minutes. The sauce should be the consistency of Alfredo Sauce, if too thick, thin out by using chicken stock.. If the sauce is too runny add in a slight bit more of the heavy whipping cream

Spoon the shrimp and sauce over each of the potatoes and sprinkle with cheese. Place the cooking tray with the potatoes back in the oven and bake for 6 to 8 minutes, until the cheese is melted and golden

Once cheese is melted, place a potato in the center of each plate and spoon some more of the sauce over the top

Sprinkle with the green onion

Enjoy!