Garlic Smell
I use garlic. A lot. And as much as I love garlic, I don’t particularly love the smell of it on my hands. Spoon to the rescue!  Huh? Just rub your hands under warm running water on anything that’s made of stainless steel (18/10) – I use a spoon. Voila! Odor gone, and you’re ready to hold hands with your loved one once again.

Egg Slicer
I love my egg slicer – and I rarely use it for hard-boiled eggs. Go figure! It’s great for slicing black seedless olives (I can usually slice three at a time), mushrooms, and strawberries. Tip: Slice strawberries three quarters of the way and you can then fan them out to make a beautiful strawberry fan garnish.

Ice Cream
If you’re like me, a container of ice cream can last several weeks in the freezer before it’s all gone. To keep ice cream from forming that icy “crust” in the carton, put plastic wrap directly on top of the ice cream, and then replace the carton lid. You can also cut the top of the container down so it’s closer to the ice cream. Remember, air is food’s worst enemy! And air is why the ice crystals form on ice cream.

Plastic Wrap
I used to spend more time fighting with my plastic wrap than I did fighting with my husband (just kidding sweetie!). Now he takes center stage again since I store my plastic wrap in the freezer. It doesn’t stick to itself, yet it sticks perfectly to the container.

Burned Pan
I can’t tell you how many people I know who’ve thrown out a perfectly good pot or pan because they couldn’t get the burned food out. My mother taught me this trick years ago. Put a little water and dishwashing detergent (I use natural detergent) in the bottom of the pot or pan and put it on the stove. Bring it to a boil and then turn the burner off. As the water cools, just scrape the bottom with a wooden or bamboo utensil and the burned bits will come right up!

The saying “I scream, you scream, we all scream for ice cream” exists for a reason – we love it! Ice cream joins us on hot summer days, tops off holiday treats and provides comfort when we’re down. But, there is one that rises above the rest. Blue Sky Creamery is the Superman of ice cream. It is out of this world, from the unique way that it is made to its incredible creamy texture. Try some today.

Blue Sky Creamery began as a science experiment. Two chemical engineering students, Will Schroeder and T.J. Paskach, invented a new way to rapidly freeze ice cream. Using liquid nitrogen, they were able to freeze ice cream at breakneck speeds, making it very difficult for ice crystals to form and creating the smoothest ice cream around. Blue Sky Creamery’s process ensures that air is not pumped into the ice cream, making it richer and creamier.

Their sensational ice cream was introduced at the Iowa State Fair in 2000, after the pair had developed a computer controlled machine. Over the next two years, both earned their PhDs and continued to perfect their Nitro Freeze process and machine. The people got a taste of something they liked, and it didn’t take long before Blue Sky Creamery was selling ice cream at fairs across a handful of states. Today, Blue Sky Creamery is in ten states serving up its decadent goodness at fairs, grocery stores, malls, restaurants and amphitheaters.

No need to travel to get this superior ice cream, just log-on to Fooducopia and choose from 13 decadent flavors that can be delivered straight to your door in a custom made ice box. Click here to purchase this other worldly ice cream from one of Fooducopia’s first sellers.