10 Vinegar Life Hacks!

Beef Bones For Dogs!

I have some beef bones left over from a recipe and decided to up-cycle them into a new treat for my dog.  The bones weren't backed or broiled so they wont crack and splinter.  They came from a stew so not only are they still strong but they have flavor cooked in already.

I pulled them aside and then just boiled them in water to remove the rest of the marrow and meat that was attached

 

After I removed them from the water I rinsed them under running water to remove any pieces that were still attached.  I had pulled three large bones from my recipe to turn into dog bones but ultimately only kept two.  One of the bones had a lot of course splinters that could not be removed and would be harmful if my dog ingested them.  I DO NOT recommend giving your dog any bones that may break or splinter off.  The bones I kept were both strong, smooth and appropriate for his size.

It is a very quick and easy process and now Ozzy has two new beef bones that will keep him busy for a long time.  This is the first time I have "made" bones for him.. I think he likes them!

Would you up-cycle beef bones for your dog?

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Cracked Black Pepper Always On Hand!

Here is a quick and easy simple secret.

Almost every type of recipe imaginable calls for a pinch of black pepper. Many specify cracked black pepper.  I always keep a dish of sea salt and black pepper next to the stove so they are easily accessible when I cook.  I found myself cracking fresh black pepper into a separate dish when I made recipes that called for specific amounts of cracked pepper.  A while ago I decided to mix my black pepper with cracked black pepper in the dish by the stove and now I always have fresh pepper on hand.  It is also supper easy when I need to scoop up a teaspoon worth for a recipe.  

Keep Produce Fresher Longer!

Being that I eat Paleo I am constantly buying produce.  The problem is, its hard to use everything before it starts to go bad.  No matter what kind of diet you follow, we could all benefit from learning how to extend the life of our fruits and vegetables.  Luckily for us the Ecology Center in Berkeley has put together a cheat sheet of tips to help us lengthen the longevity of our fruit and vegetables. 

Fruit:

Apples‐
store
on
a
cool
counter
or
shelf
for
up
to
two
weeks.
For
longer
storage
in
a


cardboard
box
in
the
fridge.


Citrus‐
store
in
a
cool
place,
with
good
airflow,
never
in
an
air‐tight
container.

Apricots‐
on
a
cool
counter
to
room
temperature
or
fridge
if
fully
ripe

Cherries‐ store
in
an
airtight
container.
Don’t
wash
cherries
until
ready
to
eat,
any
added


moisture
encourages
mold.

Berries-­
Don’t
forget,
they’re
fragile.
When
storing
be
careful
not
to
stack
too
many
high,
a


single
layer
if
possible.
A
paper
bag
works
well,
only
wash
before
you
plan
on
eating


them.


Dates‐ dryer
dates
(like
Deglet
Noor)
are
fine
stored
out
on
the
counter
in
a
bowl
or
the


paper
bag
they
were
bought
in.


Moist
dates
(like
Medjool)
need
a
bit
of
refrigeration
if
they’re
going
to
be
stored


over
a
week,
either
in
cloth
or
a
paper
bag‐
as
long
as
it’s
porous
to
keeping
the


moisture
away
from
the
skin
of
the
dates.

Figs‐
Don’t
like
humidity,
so,
no
closed
containers.
A
paper
bag
works
to
absorb
excess


moisture,
but
a
plate
works
best
in
the
fridge
up
to
a
week
un‐stacked.

Melons‐
uncut
in
a
cool
dry
place,
out
of
the
sun
up
to
a
couple
weeks.
Cut
melons
should
be


in
the
fridge,
an
open
container
is
fine.

Nectarines‐
(similar
to
apricots)
store
in
the
fridge
is
okay
if
ripe,
but
best
taken
out
a
day


or
two
before
you
plan
on
eating
them
so
they
soften
to
room
temperature.

Peaches (and
most
stone
fruit)‐
refrigerate
only
when
fully
ripe.
More
firm
fruit
will
ripen


on
the
counter.

Pears‐
will
keep
for
a
few
weeks
on
a
cool
counter,
but
fine
in
a
paper
bag. To
hasten
the


ripening
put
an
apple
in
with
them.

Persimmon‐Fuyu‐ (shorter/pumpkin
shaped):
store
at
room
temperature.

Hachiya‐
(longer/pointed
end):
room
temperature
until
completely
mushy.
The


astringentness
of
them
only
subsides
when
they
are
completely
ripe.

To
hasten
the


ripening
process
place
in
a
paper
bag
with
a
few
apples
for
a
week,
check
now
and


then,
but
don’t
stack‐they
get
very
fragile
when
really
ripe.

Pomegranates‐
keep
up
to
a
month
stored
on
a
cool
counter.

Strawberries‐
Don’t
like
to
be
wet.
Do
best
in
a
paper
bag
in
the
fridge
for
up
to
a
week‐

check
the
bag
for
moisture
every
other
day.


Veggies:

Artichokes‐
place
in
an
airtight
container
sealed,
with
light
moisture.

Asparagus‐
place
them
loosely
in
a
glass
or
bowl
upright
with
water
at
room
temperature.


(will
keep
for
a
week
outside
the
fridge)

Avocados‐
place
in
a
paper
bag
at
room
temp.

To
speed
up
their
ripening‐
place
an
apple
in


the
bag
with
them.

Arugula‐ arugula,
like
lettuce,
should not
stay
wet!
Dunk
in
cold
water
and
spin
or
lay
flat
to

dry.
Place
dry
arugula
in
an
open
container,
wrapped
with
a
dry
towel
to
absorb
any


extra
moisture.

Basil‐
is
difficult
to
store
well.
Basil
does
not
like
the
cold,
or
to
be
wet
for
that
matter.
The


best
method
here
is
an
airtight
container/jar
loosely
packed
with
a
small
damp


piece
of
paper
inside‐left
out
on
a
cool
counter.

Beans,
shelling‐
open
container
in
the
fridge,
eat
ASAP.
Some
recommend
freezing
them
if


not
going
to
eat
right
away

Beets‐
cut
the
tops
off
to
keep
beets
firm,
(be
sure
to
keep
the
greens!)by
leaving
any
top
on


root
vegetables
draws
moisture
from
the
root,
making
them
loose
flavor
and
firmness.


Beets
should
be
washed
and
kept
in
and
open
container
with
a
wet
towel
on
top.

Beet
greens‐
place
in
an
airtight
container
with
a
little
moisture.

Broccoli‐
place
in
an
open
container
in
the
fridge
or
wrap
in
a
damp
towel
before
placing
in


the
fridge.

Broccoli
Rabe‐
left
in
an
open
container
in
the
crisper,
but
best
used
as
soon
as
possible.

Brussels
Sprouts‐
If
bought
on
the
stalk
leave
them
on
that
stalk.
Put
the
stalk
in
the
fridge


or
leave
it
on
a
cold
place.
If
they’re
bought
loose
store
them
in
an
open
container


with
a
damp
towel
on
top.


Cabbage‐
left
out
on
a
cool
counter
is
fine
up
to
a
week,
in
the
crisper
otherwise.

Peel
off


outer
leaves
if
they
start
to
wilt.
Cabbage
might
begin
to
loose
its
moisture
after
a


week
,
so,
best
used
as
soon
as
possible.

Carrots‐
cut
the
tops
off
to
keep
them
fresh
longer.
Place
them
in
closed
container
with


plenty
of
moisture,
either
wrapped
in
a
damp
towel
or
dunk
them
in
cold
water


every
couple
of
days
if
they’re
stored
that
long.


Cauliflower‐
will
last
a
while
in
a
closed
container
in
the
fridge,
but
they
say
cauliflower
has


the
best
flavor
the
day
it’s
bought.

Celery‐
does
best
when
simply
places
in
a
cup
or
bowl
of
shallow
water
on
the
counter.

Celery
root/Celeriac‐
wrap
the
root
in
a
damp
towel
and
place
in
the
crisper.

Corn‐
leave
unhusked
in
an
open
container
if
you
must,
but
corn
really
is
best
the
day
it’s


picked.

Cucumber‐
wrapped
in
a
moist
towel
in
the
fridge.
If
you’re
planning
on
eating
them
within


a
day
or
two
after
buying
them
they
should
be
fine
left
out
in
a
cool
room.

Eggplant‐
does
fine
left
out
in
a
cool
room.
Don’t
wash
it,
eggplant
doesn’t
like
any
extra


moisture
around
its
leaves.
For
longer
storage‐
place
loose,
in
the
crisper.

Fava
beans‐
place
in
an
air
tight
container.

Fennel‐
if
used
within
a
couple
days
after
it’s
bought
fennel
can
be
left
out
on
the
counter,


upright
in
a
cup
or
bowl
of
water
(like
celery).
If
wanting
to
keep
longer
than
a
few


days
place
in
the
fridge
in
a
closed
container
with
a
little
water.

Garlic‐ store
in
a
cool,
dark,
place.

Green
garlic‐ an
airtight
container
in
the
fridge
or
left
out
for
a
day
or
two
is
fine,
best
before


dried
out.

Greens‐ remove
any
bands,
twist
ties,
etc.
most
greens
must
be
kept
in
an
air‐tight


container
with
a
damp
cloth‐
to
keep
them
from
drying
out.
Kale,
collards,
and
chard


even
do
well
in
a
cup
of
water
on
the
counter
or
fridge.

Green
beans‐
they
like
humidity,
but
not
wetness.
A
damp
cloth
draped
over
an
open
or


loosely
closed
container.


Green
Tomatoes‐
store
in
a
cool
room
away
from
the
sun
to
keep
them
green
and
use


quickly
or
they
will
begin
to
color.

Herbs-­
a
closed
container
in
the
fridge
to
kept
up
to
a
week.
Any
longer
might
encourage


mold.

Lettuce‐
keep
damp in
an
airtight
container
in
the
fridge.

Leeks‐ leave
in
an
open
container
in
the
crisper
wrapped
in
a
damp
cloth
or
in
a
shallow
cup


of
water
on
the
counter
(just
so
the
very
bottom
of
the
stem
has
water).

Okra‐
doesn’t
like
humidity.
So
a
dry
towel
in
an
airtight
container.
Doesn’t
store
that
well,


best
eaten
quickly
after
purchase

Onion‐
store
in
a
cool,
dark
and
dry,
place‐
good
air
circulation
is
best,
so
don’t
stack
them.

Parsnips‐ an
open
container
in
the
crisper,
or,
like
a
carrot,
wrapped
in
a
damp
cloth
in
the


fridge.

Potatoes‐
(like
garlic
and
onions)
store
in
cool,
dark
and
dry
place,
such
as,
a
box
in
a
dark


corner
of
the
pantry;
a
paper
bag
also
works
well.

Radicchio‐
place
in
the
fridge
in
an
open
container
with
a
damp
cloth
on
top.

Radishes‐
remove
the
greens
(store
separately)
so
they
don’t
draw
out
excess
moisture


from
the
roots
and
place
them
in
a
open
container
in
the
fridge
with
a
wet
towel


placed
on
top.

Rhubarb‐ wrap
in
a
damp
towel
and
place
in
an
open
container
in
the
refrigerator.


Rutabagas‐
in
an
ideal
situation
a
cool,
dark,
humid
root
cellar
or
a
closed
container
in
the


crisper
to
keep
their
moisture
in.

Snap
peas‐
refrigerate
in
an
open
container

Spinach‐
store
loose
in
an
open
container
in
the
crisper,
cool
as
soon
as
possible.
Spinach


loves
to
stay
cold.

Spring
onions‐
Remove
any
band
or
tie
and
place
in
the
crisper.

Summer
Squash‐
does
fine
for
a
few
days
if
left
out
on
a
cool
counter,
even
after
cut.

Sweet
peppers‐
Only
wash
them
right
before
you
plan
on
eating
them
as
wetness
decreases


storage
time.
Store
in
a
cool
room
to
use
in
a
couple
a
days,
place
in
the
crisper
if


longer
storage
needed.

Sweet
Potatoes‐
Store
in
a
cool,
dark,
well‐ventilated
place.
Never
refrigerate‐‐sweet


potatoes
don’t
like
the
cold.

Tomatoes‐
Never
refrigerate.
Depending
on
ripeness,
tomatoes
can
stay
for
up
to
two


weeks
on
the
counter.
To
hasten
ripeness
place
in
a
paper
bag
with
an
apple.

Turnips‐
remove
the
greens
(store
separately)
same
as
radishes
and
beets,
store
them
in
an


open
container
with
a
moist
cloth.

Winter
squash‐ store
in
a
cool,
dark,
well
ventilated
place.
Many
growers
say
winter


squashes
get
sweeter
if
they’re
stored
for
a
week
or
so
before
eaten.

Zucchini‐
does
fine
for
a
few
days
if
left
out
on
a
cool
counter,
even
after
cut.
Wrap
in
a
cloth and
refrigerate
for
longer
storage.

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