Q: I am about to be doing a LOT of traveling. I'm beginning a 10 month work assignment where I will be in a hotel room Sunday night through Friday night. Any readers out there have experience with hotel room cooking and/or long term travel eating logistics?
Q: I have an etiquette question. I'm seeing lots of seasonal drinks with balls of melon, slices of cucumber, whole strawberries, and wedges of fruit. How do I drink these? Is there a polite way to fish the fruit from the bottom of your glass? Do I try to drink the chunks with my beverage? (I'm envisioning all sorts of spillage there!)
Q: I almost always have a package of small frozen salmon filets (about 4 ounces each) in my freezer. They're a quick and healthy protein to have on hand. But I struggle to find the perfect method of cooking them, and I am in need of some simple ideas for toppings, sauces or marinades that I can use to spice up the plain filets.
Q: I recently received a case of good quality muesli, but since I don't really eat much of the stuff, I probably have enough for a year. I would really hate to see it go to waste so I was thinking of trying to use it in baked goods, but I'm not sure where to start. Has anybody ever baked with muesli? Can I use it in cakes or muffins?
Q: What's the best way to incorporate dark, leafy greens into my diet? I'm not big on kale and deplore greens in my morning smoothie, both of which seem to be really popular right now. I could just use a bit more green nutrients in my diet. Thanks!