No mad knife skills here

I don’t have great slice and dice style. My daughter seems to think a better, sharper knife would help but I am thinking it is more an operator than tool quality problem. I gather more accidents happen with a dull knife so I do keep it sharpened. Lack of speed is more the issue.

Since I know I am not swift, and my skills are a bit dicey, I try to at least wash and prep veggies right away when I get them home. The local grocery lacks a few things that I use and a trip to the more well stocked market is an hour each way. So I have come up with a few things that are practical for me.

I have a vacuum sealer that gives me an extra few days of produce quality between getting to the market. There are a couple of advantages for me. I find it saves me a bit of time putting meals together, I don’t tend to use too much of something because I don’t want to put it back in the “not really a” crisper drawer to languish for a few days and then get thrown out. It hurts to get rid of those pricey fresh herbs and my recipes rarely use the entire amount that comes in the prepackaged bags from the local grocery so its a win if I can extend the time they remain fresh.

I use the wide mouth glass canning jars for several reasons, they are easy to clean and you can see when they are clean. You can quickly tell how the container occupant is holding up, they are reusable and so far have not been associated with health risk, and can be sealed repeatedly. I truly hate plastic storage containers that never seem to have the lid, flip over and dump water when I open the dishwasher, refuse to stay stacked in the cabinet, stain and retain smells.

So here are a few of this week’s veggies, washed and ready to go.