Tips from the LD...

I figure it would be kind of fun to give some tips occasionally on the blog that I use:

• I keep little packets of Dijon mustard that I get with sandwiches at work, etc. and use them in recipes that call for small amounts of Dijon. That way, I don't have to buy a whole jar since we don't use it that much.
• When giving food away that will require reheating/cooking, write the ingredients on the packaging with permanent marker (see below).