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18/09/2022

Pineapple & lime mocktail

Mix a sparkling mocktail that will bring sunshine to any party – and to make it slightly sweeter, use soda water instead of tonic water
Ingredients
• 1 tsp clear honey
• edible gold glitter
• small bunch coriander leaves
• juice 1 lime
• 750ml pineapple juice
• a handful of ice
• 400ml tonic water
Method
• STEP 1
Dip a pastry brush in the honey and paint a line down one side of 4 tumblers. Sprinkle some edible gold glitter over the honey, dust off any excess, then put the glasses in the fridge.
• STEP 2
Chop the coriander leaves and place in a cocktail shaker with the lime juice, 100ml pineapple juice and a handful of ice. Shake together until the outside of the shaker feels cold. Strain into the glasses, add extra ice cubes and divide 650ml pineapple juice and the tonic water between the glasses.

17/09/2022

Tuck Chalk in Your Toolbox to Stop Rust

You can keep the metal tools and hardware in your toolbox rust-free with blackboard chalk. How so? Chalk is a moisture-sucking material that traps dampness. When you place several pieces throughout your toolbox, its porous nature will protect items prone to rusting.
Bonus tip: Got a musty closet? Fill up a small muslin or cheesecloth bag with chalk and then hang it inside. It will absorb the dampness and stinky odor.

16/09/2022

Use a magnetic rack to keep spices tidy

If you're like most people, your spice cabinet could probably use some serious reorganization. Fortunately, a magnetic spice rack can kill two birds with one stone by both making your spices more organized and giving you something to put on your fridge other than bills and grocery lists. It's decorative and it's functional—what could be better?

15/09/2022

Honey mustard chicken pot with parsnips

For an easy, warming family casserole on a budget, this one-pot ticks all the boxes
Ingredients
• 1 tbsp olive oil
• 8 bone-in chicken thighs, skin removed
• 2 onions, finely chopped
• 350g parsnip, cut into sticks
• 300ml vegetable stock
• 2 tbsp wholegrain mustard
• 2 tbsp clear honey
• few thyme sprigs
• flat-leaf parsley, to serve (optional)
Method
• STEP 1
Heat half the oil in a large frying pan or shallow casserole with a lid. Brown the chicken until golden, then set aside. Heat the remaining oil, then cook the onions for 5 mins until softened.
• STEP 2
Nestle the thighs back amongst the onions and add the parnips. Mix the stock with the mustard and honey, then pour in. Scatter over the thyme, then bring to a simmer. Cover, then cook for 30 mins (or longer, see tip) until the chicken is tender, then season. Serve with steamed greens.

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