– Although we’re not quite in citrus season yet, I buy lemons and limes year round because I can always find a use for them. I keep hydrated all summer by drinking lemon water, and what I like to do to make it even easier is to slice the lemons in thin rounds or tirangle-ish shapes and then set them on a baking tray and stick them in the freezer for a couple hours. Once they are fully frozen I bag them up and pull out a few slices at a time as I need them. When I have guests over for dinner I’ll put a handful of the frozen slices in a pitcher of water where they keep the water cool as they flavor it.
– During the summer, we use overripe fruit leftover at the end of the week in smoothies much like using whatever vegetables are around to make a soup. I use fruit, Greek yogurt, juice and sometimes ice to make smoothies and I’ve not made a bad batch yet.
– Other things I’m always looking to freeze would be the remains of a rind of cheese (for adding to soups), leftover wine, and any cooked juices from red meat. Label carefully and date because the last thing you want is to discover unlabeled frozen meat juice.
– When my sister lived with us she pitched in and did a lot of cleaning around the house. At one point she bought a Swiffer thing to clean the floors. I’ve never been interested in using one because I don’t like the idea of buying refill cloths but I’ve been using it and substituting a cotton washcloth for their cleaning cloth. It works surprisingly well. I know you can buy handmade Swifferish pads on Etsy, and I’ll probably buy some eventually, but right now I’m pretty happy with the ghetto-version I rigged up. It’s not a substitute for mopping but it makes quick work of spots and splatters from cooking.
– A friend of mine who lived in Japan for a long period told me that many people there sterilize their cutting boards and utensils by pouring recently boiled water on them. This seems like an ideal use for leftover water in the teakettle or when I’m left with a pot of boiled water. I admit I still wipe it down with a bit of cleaner but I feel much more confident that any nasty germs are killed if I can also douse it with water.
I’d love to hear your thrifty kitchen tips. Share the wealth!