I keep containers of black beans, canneloni beans, and edamame (I don’t really know if that’s a bean or not, but you get the idea.)

My favorite brand of black beans is Bush’s and I’ve tried them all.

Empty the can of beans into a sieve.  Run cold water over them until the water comes out clean.  Spread the beans onto paper toweling to drain.  Salt fairly generously.  Put in plastic containers and refrigerate.

The edamame I  buy frozen —already shelled.  Follow directions;  however I don’t cook them quite as long as it says, for I like them a little ‘al dente.’   Again, I spread them out on paper toweling, cool completely, salt and refrigerate.

These keep for a couple of weeks, and are GREAT tossed onto salads.  So nutritious, and we all know how good they are for us.

In this day and age, it makes no sense to sweat over a hot oven baking a chicken if you plan to use the meat for chicken salad, chicken ala king,  chicken sandwiches, etc.

Sam’s Club or Costco rotisseries the best, meatiest, flavor-filled chickens in the world, and they’re only around $5.00. So save yourself the electricity, and your valuable time,  and march to that store post haste!

There is nothing like a fresh herb or two to enhance a dish.

I have maintained herb gardens for over thirty years and they never cease to bring me comfort, a sense of accomplishment and a better meal.

The herb garden I have now is not large, but it’s quite pretty with about eight round stepping stones to prevent me from trampling on the herbs, and the stones also keep my feet dry from the mud and dirt.

In this small area, I grow:

one fairly good sized Sage bush——- Sage butter, in between the skin and meat of chicken and turkey, gravies

three Rosemary plants (annual)——- add a few sprigs along with a lemon and some slices of onion into the cavity of a chicken.  What an aroma!

three Italian Parsley plants (annual–at least for me, I can never get them to survive over the winter) ——- We all know how many recipes call for parsley, but the intensity of it freshly picked from the garden is outstanding.

one dozen Basil plants (annual)  I can never grow enough basil. ——- I pluck the leaves and leave some whole and chiffonade others for Caprese salads, but the basic use is for my never ending supply of Pesto—recipe under the category of  “Dressings, marinades and Sauces.”

four chive plants—  chives go into tabbouli , enhances any egg dish, and is a must with sour cream on baked potatoes.  Also, the purple flowers can be broken down and sprinkled over green salads,.

about six different types of thyme——- goes in almost anything from soup to herb butters, to salads, fritattas

two lavender bushes——- I pick this, sew it up into little cheese cloth bags, and put it in my pillow cases.  The fragrance is wonderful and lasts for months.

two marjoram plants (annual) milder than oregano,——- goes nicely with any Italian dish

one oregano plant ——- Any good spaghetti sauce begs for it

Dill weed (annual)——-  Deviled eggs wouldn’t be deviled eggs without it  (Devilish Deviled Eggs, under “Eggs and Cheees.”

Tarragon,——- looks like a long weed, but it has an almost licorice flavor which pairs well in fish sauces

In another area, which is surrounded on all four sides with concrete, I grow the mint–which if not confined, would travel to the far reaches of the earth.  Every Kentucky Derby Day the bed is plundered to make the best Mint Juleps ever!  The remainder of the summer, it is the main ingredient in tabbouli.  Recipe under the category “Pasta, Grains and Legumes.

SOME OR ALL OF THESE HERBS CAN BE SPRINKLED IN YOUR SALADS

ANY OF THESE COMBINATIONS, ALONG WITH SOFTENED BUTTER, A SPLASH OF SALT, AND FINELY MINCED SHALLOTS –VOILA!  A GREAT HERB BUTTER

DO YOURSELF A FAVOR—EVEN IF YOU HAVE TO PLANT THEM IN POTS, ADD HERBS TO YOUR LIFE!

Frozen rounds of carmelized onions

Take leftover orange juice, lemon juice or lime juice and pour into ice-cube trays and freeze.

The orange ice-cubes can be placed in champagne flutes with champagne for instant and frosty cold Mimosas

The lime ice-cubes can be added for instant guacamole (recipe under “appetizers”.)

The lemon ice-cubes make for an instant lemonade

A cooked and ready-to-serve brisket, for instant company (recipe for brisket under “meats”.)

Little zip lock bags of sauerkraut freeze oh, so well, and go well paired with brisket or pork. (Recipe for ‘doctored’ sauerkraut under “vegetables”.)