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What Thermostat Temperature Setting Should I Use in the Summer?

In this day and age, every little bit you do to help the environment helps. Conserving energy is one of the major global concerns, and those efforts start right there in your home. But when the summer comes, many homeowners don’t give a…

As you might imagine, I get lots of new food product samples as food editor at Working Mother magazine. Some may think it's a perk, but the truth is there are very few that make the cut when it comes to both taste and nutrition. These days the grocery bills add up and trying new products may seem more a luxury—lest you risk spending hard-earned bucks on something barely edible. So, I've decided to let you benefit from my trial and error.
This week, I'm talking store-bought stock. I'd all but given up on buying it after tasting one bland, watered down version after another. That is until last fall when I attended a luncheon for Swanson. The menu, prepared with their new line of stocks by Chef Christopher Lee, included Pepper Steak Stir Fry and Truffled Chicken. It was really delicious. I've been working with the stocks for four months now and have been immensely satisfied each and every time. In full disclosure, Swanson generously offered to stock my test kitchen. But the truth is I wouldn't use, let alone recommend, a product I didn't like myself. Sure Martha Stewart would make it herself, but if you're juggling two kids, working from home and running the house like me, reach for a carton of Swanson's Stock and you'll have dinner ready in half the time. Here's a favorite from my original recipe files.

Visit The Mama Chronicles to get my recipe for Simply Delicious Onion Soup.

You can also visit me at The Daily Juggle.

Cheers!
Jennifer

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