Kitchen compost bucket solutions to tame the sticky stink

I’ll have to begin with the bad news: if you fail to take your compost out, eventually, there will be odors. Don’t believe anyone who tells you otherwise.

Fundamentally, we’re talking about the process of decay by which food scraps become nourishment for future cycles of growth. It’s all good, but you’ll notice there’s goo in good

Biology gets sticky and stinky. Mathematicians know it.food in kitchen compost pail including gummy bears, coffee grounds, oatmeal, and seeds

Having accepted that taking out the compost is at least as important as removing household trash, here are my simple ideas for a less messy, less smelly, less likely to leak composting experience.

I recommend:

  • an 8-10 quart food storage container with tight fitting lid
  • 4 gallon compostable liners for the kitchen compost pail
  • a household paper shredder
  • scrap paper and cardboard shipping boxes destined for recycling
  • 13 gallon compostable liners for the curbside bin

Snapware food storage bin and lid lined with UNNI compostable bag with cardboard

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Roasting vegetables is the right recipe for pandemic winter

  • Hate to cook?
  • Trying to shop less frequently because of a pandemic?
  • Know you should eat more vegetables, but enjoy almost every other food more?
  • Spending more time working and/or learning from home?

If, like me, you tick all these boxes, you should start roasting root vegetables as soon as possible. Best of all, you will have an excuse to purchase a rutabaga. If there’s a vegetable that’s more fun to name, I have yet to hear of it.

Say it out loud: ROOT-uh-BEG-uh! You’re smiling now, right?

Plate of oven roasted carrot, beet, turnip, sweet potato and onionYou will need access to an oven or a toaster oven to cook veggies this way. Beyond that, all that’s required is about one hour and:

  • a sheet pan or other wide, shallow, oven-safe cookware
  • oil
  • salt or other, more sophisticated seasonings
  • vegetables
  • cutting board or plate and a sharp knife

Primal Kitchen avocado oil and Kirkland Himalayan pink saltYou can roast many other things, but the long storing properties of most root vegetables make them ideal for a COVID-19 era menu. Broccoli comes in little bunches; potatoes are sold in great big bags. Shelf life is the main reason for the discrepancy.

Root vegetables in storage boxes and bags: carrot, beet, turnipHere’s a nice resource discussing healthy root vegetables and their nutritional characteristics.

In normal times, many people rush home after work and need dinner on the table within minutes. Roasting is a long, slow process, ill-suited to that kind of lifestyle. Now that a greater* proportion of us are working from home due to the pandemic, however, this kind of “prep it, put it in the oven, then ignore it for an hour while you get back to work” recipe is a lot more accessible.

I was introduced to the concept of roasting root vegetables by a functional nutritionist to whom I was referred by my primary care physician. I suspected that my diet affected the symptoms of my autoimmune condition, but I struggled under the burden of cooking every bite of food for myself given my near total lack of enjoyment of time in the kitchen. This was the best idea the nutritionist gave me from a fairly wide array.

Before I started roasting vegetables, I didn’t buy turnips, rutabagas, or parsnips. Now, I usually keep at least a couple of each on hand because it is so easy to prepare them this way, and the results invariably taste good. Note that these are not vegetables I typically enjoy otherwise.

If you’d like a professionally produced set of step by step instructions, feel free to carry on with Epicurious instead of my low budget advice. Otherwise, here’s my 2 ¢ as the laziest possible chef.

Recipe for roasted root vegetables

  1. Pre-heat your oven to 450° F if you remember; if you don’t, allow more cooking time. This is not a fussy recipe.
  2. Wash all your vegetables, and peel if you prefer.
  3. Chop vegetables into uniform, small-ish pieces.
  4. Pour—or brush with a pastry brush or a bit of paper towel—a thin film of oil onto your baking sheet, lined with foil or a silicone mat first if you prefer.
  5. Spread vegetables in a single layer on prepared baking sheet.
  6. Drizzle with a little oil, and sprinkle on salt and/or pepper, Borsari, or other dried herbs or spices.Borsari original seasoned salt bottle
  7. Roast vegetables, lowering heat to 425° F for about 20 minutes. Check at the 20 minute mark, stirring and flipping pieces over. Continue roasting in 10-15 minute increments until you think they’re done. Look for some darkened edges, or note when the sharp odor of raw vegetables is replaced by the sweeter scent of cooked ones. If in doubt, a total cooking time of 45-60 minutes is probably about right, and most vegetables won’t hurt you if raw or under-cooked, unlike meat.

Roasted vegetables on Silpat lined half sheet panVeg roasting tips from an unseasoned cook

My most often roasted vegetables are sweet potato, carrot, beet, and parsnip, but I use turnips and rutabagas pretty often, too. I have yet to regret roasting any vegetable, but, in my experience, the watery ones seem like extra work for less deliciousness.

Unless you’re cooking for my husband or a similar philistine, always include one small onion with your other vegetables. Caramelized onion is just so tasty unless you hate onions, and maybe even then, and even a small amount lends tons of flavor to the entire rest of the tray of vegetables.

Chop up your vegetables to the size you like to eat. I make little pieces that look like breakfast hash for myself; my husband prefers heftier chunks, a bit larger than dice. I can cook both in the same oven for about the same amount of time with no ill effects, so I’d say the size is purely a matter of personal taste.

Don’t crowd the pan! I always do, and the results will be softer, more “steamed” vegetables with less of the really yummy, caramelized, crunchy bits. Use a larger pan than you think need, and you’ll get the tastiest results. If, like me, you prioritize getting that last dish into the dishwasher instead, just recognize that a smaller batch might turn out better.

Proper chefs on the internet tell me I would get crispier, more delicious vegetables if I used an unlined baking sheet. I use a Silpat non-stick silicone mat anyway. Again, I prioritize easy clean up, and the food ends up good enough for me either way.

Try roasting vegetables you don’t think you like. You may feel differently about them once roasted! I do not normally care for beets or parsnips, but I like them roasted. I like raw carrots, but hate them cooked moist say in a soup; I love them roasted. You can see where I’m going with this. Your experience could differ, but this is a wonderful way to try eating unusual produce that might not normally appear in your diet. Most of us benefit from the addition of greater variety in this category.

Offer roasted vegetables to your kids, possibly not mentioning exactly what they are until they’ve rendered a verdict on taste. Make sure the distinct varietals are different colors so you can identify favorites for future reference. Encourage your kids to eat a whole rainbow of foods. Let them select spices from your cupboard and try roasting with them, possibly by sniffing each bottle until they find one that smells tempting.

My favorite is Borsari Original Seasoned Salt. This is the only “mixed” seasoning in my spice cupboard. It is delicious on duck… and everything else I’ve tried it with. A Whole Foods employee recommended it to me c. 2003.

* 7% of Americans reported being able to work remotely prior to the pandemic; as of October 2020, one third of us are working from home all the time, and 25% report doing so some of the time. More than half of Americans have worked from home for at least part of the pandemic.

Trampoline exercise to ease chronic pain & stiffness

A mini trampoline probably won’t solve your chronic pain issues. My JumpSport 550fi rebounder* has not cured my autoimmune disease, nor did I expect it to. What it has done is offer me is an opportunity to rise up from my seat and move in a way that doesn’t aggravate my sensitive joints.Hardback library book on JumpSport fitness trampoline to show relative size

JumpSport 550fi specs

I ordered my fitness trampoline from Costco.com and received it in mid-July, 2020. I believe the JumpSport 550fi model sold by Costco is simply the manufacturer’s 550f model with the optional Handlebar accessory included.

Here are the specs if you’re interested in the same rebounder I have:JumpSport 550f/fi specs including price, size, weight

My JumpSport 550fi came with two workout DVDs and a one year subscription for additional streaming content. The former was at an intensity too high for someone with my health issues, and I never attempted to access the latter. Watching the instructor led exercises on the disc was helpful for getting ideas about how I might adapt moves to my own level, however.

I wouldn’t go so far as to say I’m “bouncing my way to fitness,” but I am getting up off my backside and moving vigorously more often than I did without the trampoline. When even common, everyday tasks present you with physical challenges, this feels like a big win!

Recent studies suggest that even very sedentary people gain massive improvements in health and longevity from fairly small amounts of exercise. My personal goal is to always—every day, no matter how bad I feel—get my blood pumping on purpose for at least ten minutes. During pandemic lockdown, my fitness trampoline has become a key component in achieving that.

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One viciously toothed object is key to conquering the kitchen with arthritis

If my parents hadn’t bought a dowdy condo with an out of date kitchen configured for an elderly lady, I never would have discovered the single most useful object that empowers me to help myself to prepare food with my arthritic hands.

V shaped wooden jar opener screwed to bottom of upper cabinetIt’s a jar opener with a double row of teeth that might put a very small shark to shame. I found a modern one called a Gator Gripper online at SMC Woodworking in 2018. At $16.95 + shipping, I rate it a great bargain after many months of use.

There’s no brand name on my parents’ original jar opener, but it was screwed into dark brown stained cabinetry circa 1970. It could have been made by a friend or it might be a commercially manufactured object. The previous owner of the condo lived there for decades and the unit wasn’t sold until after her death. I’m just grateful that the lady bought this magic gripper because it makes any screw top a breeze to open, regardless of hand strength or manual dexterity.

Unless weakness of the hand makes it necessary for one to hold a jar with both, most people can easily open jars single-handedly with the Gator Gripper. Better yet, its design makes tiny lids as easy as large ones to grip. I’ve opened vitamin and nail polish bottles with this thing as well as water bottles, sauce jars, and home-canned mason jars. It works equally well gripping plastic and metal tops.

Opening bottles and jars safely before I remembered the probable burst of pain with which my hands would react was one of the longest lessons it took me to learn* when I developed autoimmune arthritis. I might be feeling fairly well, but the grip and squeeze and twist of a sealed jar almost always leads to lightening bolts of shock up multiple fingers.

Coffee bottle, Chameleon Cold Brew brand

Coffee trapped inside a glass prison!

Coffee bottle with screw top wedged into jar opener’s gripping teeth

The fight for liquid freedom!

Coffee bottle with lid off

Success for coffee lovers everywhere… in my kitchen

My husband has a more equivocal relationship with the jar opener than I do, though he’s the one that actually ordered the Gator Gripper for me. Now that one lives in our kitchen, he has trust issues. DH recognizes that I prefer being able do things for myself, and that being unable to get past a step as trivial as “open the jar” when cooking is demoralizing.

Then again, the jar opener does employ very sharp teeth to do its job, and DH is something of a pessimist. The design of the product is an open, inviting v-shape. It hangs, welcoming, beneath the upper cupboard near the fridge where I usually stand when I’m preparing food.

I see the jar opener as welcoming my tightly shut twist-off; DH sees it as welcoming unsuspecting fingers, hungry for human blood.

“Someone could cut himself,” my husband says doubtfully. “There’s nothing to prevent you from sticking your hand in there and slicing open a finger.”

It’s true. This is a grown up’s kitchen implement. Then again, I see very few of my visitors patting or probing the undersides of my upper cabinets when in my kitchen.

The Gator Gripper’s position more than four feet above the floor and over a countertop workbench is enough to ease my mind that visiting toddlers are unlikely victims. My own kids are plenty tall enough to reach it, but also plenty mature enough to understand that sawtoothed blades and phalanges don’t mix.

Large knife block full of Cutco knives

Warning: Knives are not toys

I figure, in a kitchen with a knife rack in plain sight, the jar opener represents only a minimal additional risk.

My parents sold their condo and moved back into a house when my mother couldn’t make the adjustment to a downsized life. They unscrewed that jar opener and brought it with them to their new home, however, and I’m grateful that they did.

There are minor renovations I would enjoy making in my own kitchen, but I can’t imagine any scenario in which I’d live without my jar opener going forward, save, perhaps, for the abolishment of all screwtops by executive order.

And, even then, I’d probably keep my trusty Gator Gripper tucked away under that cabinet just in case. After all, someone could show up with contraband. Prohibition taught us that plenty of bottles make their way around even after the most teetotaling fiat.

*The other contender for “why can’t I make this adjustment?” was opening heavy commercial doors. I’ve gotten much, much better and trained myself to always use the power/disabled access button where available, and I almost always remember to turn around and push doors with my back instead of using my hands and wrists now, but making this a habit took several years.