I don’t post every day, but I write almost every day. There are several articles in the works, both here and over at ReneeAndElliott.com, our repository for off-topic articles. There is other non-writing work that goes on behind the scenes. Then I have to go live my life so I can blog about it. So yeah, I’m toast.

Even in this impaired state, I can still offer you one quick cooking tip. It’s an oldie but goodie with a new twist.

We all wish our children would eat more vegetables. Some parents have better luck than I do. A trick favored by many resident chefs is to puree vegetables and add the mix to various sauces.

The other night, I pureed a pound of carrots, added some to the spaghetti sauce. The remaining puree was poured into a couple of freezer bags. Next time I need some vegetable puree, I’ll just break off a piece and add it to the sauce.

For the next round, I’m going to use the ice cube tray to make things a little easier.

It’s so simple, a caveman can do it.

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