Martha Stewart Living: 12 tips, tricks and projects just right for summer

  • Wednesday, August 5, 2009 9:51pm
  • Life

Savor summer by sipping frosty drinks with friends, making one-of-a-kind souvenirs as you travel and keeping ice cream cones drip-free.

Seaside to bedside

A wide-mouthed, spiral nautilus shell can double as a pearlescent vase for bedroom bouquets.

To create your own, place a piece of floral adhesive on a plate (use just enough to hold the shell upright). Stick the shell to the adhesive, and then place a weight — a fishing sinker, for example — inside to help hold it in place.

Fill the shell halfway with water and add flowers. Lastly, arrange pebbles around the shell; they’ll add a finishing touch and further stabilize the display.

After-dinner mint

For a refreshing post-meal bite, try frozen chocolate-dipped mint leaves, either on their own or as a garnish for ice cream or chocolate cake.

Melt 1/2 cup dark chocolate (bars work fine). Dip fresh mint leaves in chocolate, holding on to the stem with your fingers or kitchen tweezers.

Place on a parchment-covered baking sheet, and freeze, uncovered, until hardened, about 20 minutes (or up to 5 hours). Gently remove from parchment and serve immediately.

Pack easy

Before your next trip, make a reusable packing list. Print the list on card stock and then laminate it. Using a dry-erase marker, check the items you’ve packed. Wipe off check marks when you’re done. After your trip, store the list and marker in your luggage so it will be at hand when you plan your next jaunt.

Drip-free cones

To keep ice cream from dripping out of the bottom of a cone, drop in a mini marshmallow or two before you add your scoops.

Leafy coasters

Use freshly cut large leaves to protect surfaces from the condensation that forms on cold drinks. Lush foliage, such as hosta leaves, also add color to table settings. Cut leaves early in the day, and set them in water immediately, keeping them hydrated in a container until it’s time to serve drinks. Dry before using.

Chopping chives

For faster, crisper cuts of chives (or scallions), use a rubber band to hold the herbs together. As you chop along the stems, simply move the rubber band back. The elastic will keep the chives taut and steady, making them easier to slice through and less likely to get squashed in the process.

Take a spin

If you don’t have a salad spinner at your beach-house rental, use a clean dish towel and your pitching arm as a substitute. Roll rinsed greens in a clean towel, hold both ends in one hand and rapidly spin it outdoors.

Plate, napkin anchors

Use river rocks to anchor paper goods at your next outdoor party. The stones, available by the bag at garden centers, help keep plates and napkins where they belong. Place a bucketful on the buffet table for guests to grab so they won’t have to chase flyaways.

A better margarita mix

Many drink mixes emphasize convenience over flavor. Here’s a make-ahead combination of fresh ingredients that doesn’t require a blender.

Heat 1 cup sugar and 1 1/2 cups water in a small saucepan, stirring to dissolve sugar. Stir in 2 cups fresh lime juice, pour into a 9-by-13-inch metal pan, and freeze overnight.

When you’re ready to serve, scrape the ice with a spoon until slushy. Stir in 1 cup tequila. Transfer to glasses and garnish with slices of lime. Makes 6 drinks.

Keepsakes to go

Next time you go on vacation, create a keepsake as you go. Pack a hole punch and a loose-leaf ring to string together maps, postcards and other souvenirs to create a miniature scrapbook. When you get home, make a decorative cover with a name and date on the front.

Don’t lose veggies

Grilled vegetable slices add color and flavor to cookouts, but are prone to dropping through grill grates. To give them a safety net, put slices of produce on a stainless steel cooling rack — the kind designed for cooling baked goods — placed directly on the grill. The tight metal grid will keep vegetables from falling through the cracks.

Quick pickled tomatoes

Turn unripe green tomatoes from your garden into snacks with the help of brine left over from store-bought dill pickles.

Cut the tomatoes into quarters, and refrigerate them in a covered jar of brine for at least one week before serving. The pickled tomatoes can be stored in the refrigerator for up to one month.

Questions should be addressed to Ask Martha, care of Letters Department, Martha Stewart Living, 11 W. 42nd St., New York, NY 10036.

&Copy; 2009 Martha Stewart Living Omnimedia Inc.

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