Membership warehouse stores can bring you big savings if you buy in bulk — but often those large quantities just don’t make sense for single people living alone. As tempted as you are by the deal on that 12-pack of chicken thighs or 24-pack of paper towel rolls, it just isn’t practical to store these things until you’ll use them all. The apocalypse may come before you can finish it all, and you need that refrigerator, freezer, and cabinet space in the meantime!
So does it make sense at all to be a warehouse club member as a single person? Sure, if you share with a friend!
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You know this carrot ginger dressing from the sushi, teriyaki, and hibachi restaurants who serve it over crisp iceberg lettuce at the start of many meals. The orange hue boasts a zippy sweetness, thanks to the carrots, sweet onions, and fresh ginger. Think this dressing is a one-trick pony? Try it as a marinade for grilled chicken or serve it on cold noodles and you’ll know why I’m never without a batch in the fridge. And the best part? You can make this recipe from start to finish in the blender or food processor — minimal chopping required.
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During my college years, my routine breakfast was to run through the dining hall and pick up a stack of pancakes, plop them in a napkin, and grab a small container of ranch dressing. I would then dip and eat on the go as I raced to class. So please, let the record state that I eat and enjoy weird pancake combinations and usually enjoy a savory pancake more than I do a sweet one.
But Rachael Ray might have just taken things too far. In fact, she might possibly break the internet with this ridiculous recipe for a pancake (if you can even call it that!).
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After years of hand-washing the dishes, I finally live in an apartment with a dishwasher. (Cue choirs of angels singing.) I tried a few dishwasher detergents, but none made me as pleased as the one I now buy in bulk. It’s eco-friendly, totally easy to use, and cleans the crustiest, un-rinsed dishes with aplomb.
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If the advertising of the very early ’90s taught us anything, it can be summed up in the following slogan: “Milk: It does a body good.” But does it really? Here, we weigh the nutritional pros and cons of milk.
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Kicking off your morning with a dose of vegetables is an easy way to automatically feel like you’re on the right track to eating well that day. Spinach and tomatoes and peppers aren’t going to fill you up on their own, however. They need to join forces with protein, whole grains, or both in order to fill you up and send you out the door strong. Here are seven recipes that do just that.
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The only green thing that Boris Karloff is known for is the green tufts of fur on The Grinch, or the ghoulish putre that was Frankenstein’s skin. But guacamole? That certainly doesn’t come to mind.
But the king of horror loved Mexican food. (Karloff frequently worked with Mexican directors.) In an undated newspaper article, the writer extolls the professional brute as a kind, civilized man with a desire for fine food, with guacamole top among his favorites.
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At first glance, silicone baking mats don’t seem all that hard to store, right? They’re practically weightless, so you should be able to store them anywhere. The problem is that they’re floppy and won’t stand up on their own.
So what do you do? Roll them up! But now the problem is that they don’t want to stay rolled, and that is a dilemma. Rubber bands don’t slide on easily, and twist-ties are awkward. I’ve seen a fairly involved technique involving wrapping them up in a dish towel and tucking the ends under, but why would I want to add bulk inside any of my cabinets? And of course, you can buy a special gadget — which looks like a slap bracelet from the ’90s — just for these purposes.
Fortunately, we’ve come up with a solution that’s better than all of those ideas.
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If you’re feeling fancy enough to have Champagne, but not necessarily fancy enough to break out the good crystal, these Govino Champagne flutes are exactly what you need.
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Ranch seasoning is one of the most versatile spice mixes you can stash in the pantry. It’s nothing more than a simple blend of dried herbs, spices, salt, and pepper. Homemade ranch dressing is more tangy and flavorful than its bottled cousin, but sometimes I don’t want to spend 15 minutes chopping herbs. Throw a tablespoon or so of this ranch seasoning mix into a base of buttermilk, mayonnaise, and sour cream, and whisk into a ranch dressing that will rival any store-bought variety. Sprinkle some ranch seasoning over chicken breasts, into ground beef, or on top of store-bought fries and you’ll have a fresh-tasting dinner on the table in minutes.
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I have a pretty fast paced life. I'm fairly successful and travel a lot. Come from a really good family and love to spend the time I have with them and friends.