[I used to think I knew everything…until I found myself stranded in the middle of adulthood with no map and no one to guide me when I got lost. I have learned a lot since then - from how to balance a checkbook to how to sew on a button - and will share my wisdom with you.

Every Monday I will be back to teach you how to do something useful, even if it also happens to be completely random. Because, hey, you never know when you just might need to know how to change a tire…or mix a perfect martini.]

It’s that time of year again—a chill is in the air, you’ll freeze without your scarf, and a salad just isn’t going to cut it for dinner anymore. You need heartiness, and what better way to get it than from soup?

But hold the phone. I’m not talking about Chicken and Stars here. Ohhhh, no. I’m talking about real soup; soup that you make with fresh vegetables and your hands (although please refrain from putting your actual hands in the soup).

Read More »

If you’re as addicted to caffeine as I am, you are probably broke (not to mention a real gem in the early morning hours). But, like any good junkie, you’re more than willing to flip the couch cushions in search of a few quarters, or sell your kidney to pay for a grande White Chocolate Mocha on your way to school.

I have to admit, I’m a huge Starbucks fan, and am usually fine with shelling out a few extra dollars to indulge in something tastier than Folgers. Still, I need a new winter wardrobe… so I’m weaning myself off of overpriced coffee drinks (that taste like dessert) and makin’ my coffee at home.

I know it’s a bold move, but after playing around a bit I have learned a few things: 1) Making your own coffee can save you billions, and 2) It is really, really easy. Here are a few tips:

1. Flavor it Up.
Whenever I make my own coffee, no matter how good the brand, or how carefully I measure the coffee-to-water ratio, it always seems to taste like dirt. My solution? Flavor, flavor, flavor. Syrup, syrup, Equal, syrup. Seriously, who just gets a latte from Starbucks? Everyone has their signature: the Pumpkin Latte, Caramel Macchiato, White Chocolate Mocha…what do they have in common? Manufactured taste. Instead of shelling out $4-$5 a day for Starbucks, buy a bottle of Torani Syrups. This brand is used in tons of coffee shops across the country, so you might not even taste the difference. Read More »

It’s Fall, and few things make me drool harder than homemade applesauce (in case you were wondering what else could possibly trump applesauce on the list see: the cast of Ocean’s 11, dental work, and a good nap).

I digress. Homemade applesauce is surprisingly easy to make and cooks up really fast. It’s a great way to use apples that are starting to get mushy, or a fun way to make use of your haul after a visit to the orchard. Plus, it’s a lot less work than making a pie.

For your consideration, here’s my really simple recipe.

3 Pounds of apples – That’s 6-8 apples for those you without food scales. (Any variety will do but Gala, Red Delicious, Fuji, Macintosh and Honeycrisp work really well.)
¾ - 1 Cup of Sugar
½ Cup of Water
2 Teaspoons of Cinnamon (more to taste if that’s what you’re into)
The juice of half a lemon Read More »

The quintessential dessert of summer is the strawberry shortcake, and for good reason. There’s even a licensed character named after the dessert, for crying out loud. So when you make one, you want to make it good—and no, that does not involve picking up a four-pack of preservative-loaded, Twinkie-like “shortcakes” from Walmart.

What, you’ve never made your own shortcake before? Then you, my friend, are seriously missing out. Allow me to be your guide for your first foray into the world of better-tasting shortcakes—once you’ve entered, you’ll never look back.

For two nice-sized shortcakes (a little bigger than those store-bought lumps), you need:

• 2/3 cup flour
• a generous sprinkle (about 1/8 tsp) salt
• ½ tsp baking powder
• 1 ½ tablespoons sugar Read More »

After several months of going through 1-2 large containers of yogurt per week at $3.69 each, I decided there had to be a better way to get good yogurt without forking over my life savings for it.

And there is: make your own.

Yogurt is one of those foods that you never really think about making—you just buy it automatically, like milk or cheese. Once you get the hang of making it, though, it’s very easy (and CHEAPER!) to make it ahead of time for yourself whenever you want it.

This site, though a little too scientific for me (“inoculated milk” and “sterilized jars”? ummm…), gives great photographs for a step-by-step introduction to the process. It makes a TON of yogurt, though, so here are simpler instructions for about 4 cup’s worth.

First, here’s what you need: a half-gallon of milk and 2-4 tablespoons of yogurt with live, active cultures in it (most yogurts have these cultures naturally). Read More »

I love granola so much that it nearly borders on an unhealthy obsession. I buy my favorite kind, Bear Naked, by the bagful (the best flavor is peanut butter), and I normally go through an entire huge bag every week. This is certainly delicious, but at almost $5 a pop it’s pretty expensive, too.

Before you get so attached to Bear Naked that you also find yourself whittling away your life savings on it, let me turn you on to something even better: making your own granola.

Is that even possible? Yes, yes, it is, and it’s sooooo worth it.

This is a good starter recipe, but unfortunately it makes 30 servings and uses a full cup of vegetable oil. Luckily, I’ve done the work for you and am here to offer this scaled-down, simpler (yet still every bit as good) recipe:

You’ll need one cup of oats, two tablespoons of wheat germ (this is optional, but it adds great health value), three tablespoons of your favorite chopped nuts (I like walnuts and almonds), two tablespoons of flaked and unsweetened coconut, and a quarter of a teaspoon of cinnamon. You’ll also need a few wet ingredients: about one and a half tablespoons of brown sugar, one tablespoon of honey, and no more than two teaspoons of maple syrup or vegetable oil. Read More »

There’s a known hierarchy of important items on Super Bowl Sunday, and it goes something like this:

3. The game.
2. The commercials.
1. The FOOD!

Chips and dip are a huge crowd-pleaser, but why run out to the store and load up when you can just make your own? Here’s a pair of simple recipes that’s sure to be the hit of your party.

First, put together your guacamole. Slice an avocado lengthwise, remove the pit and skin, then smash the flesh with a fork in a small bowl (sounds like fun, doesn’t it?).

Add about one-third of a large tomato (chopped), one diced garlic clove, and one tablespoon of chopped fresh cilantro.

Mash it all together again. Finally, add salt to taste and a couple of teaspoons of lemon juice. Stir well, stick it in the fridge until kickoff time, and you’re done!

While the guac is chilling, you can make the chips. Preheat the oven to 350, then coat a large baking sheet or two with tinfoil.

Slice two soft tortillas or wraps of any flavor (I like to use whole-wheat or spinach-garlic) into triangular, chip-shaped wedges. Arrange the wedges on the baking sheets, cook 10-12 minutes, and there you have it—tasty, homemade chips and guacamole for four!