ALL-PURPOSE FLOUR
Tips for storage

If you have a large bag of flour to store, try these tips from the University of Missouri Extension Office:

• Put the bag in a container with a tight-fitting lid. This will keep out dust, insects, dampness and odors.

• Store the container in a cool, dry, dark place off the floor.

• Each time after the bag is opened, squeeze out the air in the bag and tightly roll down the top of the bag.

SEAFOOD
Make ‘green’ choices

Sustainably sourced seafood that meets the Marine Stewardship Council’s standards is marked with a blue fish label to show it:

• Represents only wild fish or seafood from fisheries assessed by an independent third party to meet strict science-based criteria.

• Supports sustainable fishery practices and good management that adapts to environmental changes.

• Traces back to a certified sustainable fishery and is kept separate from non-certified fish and seafood.

FREEZER TIP
Keep food fresh

The next time you’re about to toss something in the freezer, the University of Missouri Extension recommends that you use only moisture- and vaporproof materials such as heavy-duty alum inum foil, poly ethylene bags, freezer film wraps, glass, plastic and metal containers.

— Brandpoint

EASY RECIPE
Haut Ramen

• 1 package of ramen (preferably the good stuff, like Sapporo Ichiban)
• 1 cup mirepoix, equal parts carrot, celery and onion, chopped into brunoise
• Sesame oil
• Seaweed (a ripped-up sheet of nori, or furikake seasoning)
• Egg (optional)

Heat the water. Add brunoise mirepoix and flavor packet from the ramen.When the water returns to a boil, add the noodles. When the noodles are done, add your egg, if using. Wait a moment, then turn off the heat.

Leave the egg whole, or give it a minimal stir with a fork, depending on how you like your yolk, then put the lid on for two or so minutes. Remove the lid. If egg is done to your liking, sprinkle with seaweed, drizzle with sesame oil, and start slurping.

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