apartment therapy changing the world, one room at a time

I frequently buy fresh herbs at the market only to see them dry up in my 'frig within 2-3 days. I've tried wrapping them in damp paper towels, etc., but that didn't really help much.

The other day, I came across an article in some magazine that suggested putting your fresh herbs in a ziploc bag and blowing into it before sealing the bag completely. Oh my gosh - this worked like a champ! My basil has remained garden fresh for 5 days so far. Apparently, it's the CO2 in your breath that keeps the herbs fresh!

Anyway, I was so amazed at this tip that I wanted to pass it along.

Sorry this is a few days late, but on the May 8 Open Thread, someone(Leeds?) wanted a recipe or info on how to make mozzarella.

The Splended Table had a question about this and Lynne Rosetto Kasper recommended this website/book:
http://www.cheesemaking.com/

It's on the Feb. 3 show, in the Questions part. You can get it one a podcast.

Kathryn,great tip-I've had problem keeping herbs.

Ro - How thrilling! Thanks. The 30-minute mozzarella making photo-by-photo is terrific!! guido-you were right, a taffy pulling technique IS involved. and I suspected rennet was necessary

I need more time..! it's great to see how it's done. Sweet.

I made lemon curd. (Picture if you click on my name). I was surprised how easy it was.

I have a different herb related question: is it easy to grow basil on your windowsil?

risotto experiments continued last night with chopped broccoli and lemon zest. this time i cut the fat in half (too rich last time) and used a mixture of veal stock and vegetable stock (what i happened to have in the kitchen). it was so delicious. i want to try a red wine risotto next... :)