Jan Sease

I will set a timer to keep me on track with kitchen tasks and cooking and baking times so that I don't ruin food.

I will scale down the recipe of a meal to make just the right amount for my household of 1 so we eat everything up.

I will try root-to-leaf recipes, which utilize all parts of the vegetable, such as beet greens, carrot tops, and herb stems.

When life gives me lemons (or other citrus peels), I will use the rinds to make a nontoxic cleaner.