Several years ago, when I visited my elderly mother, she almost always had a jar or two with a twist lid that wouldn’t budge. I would twist and open it. Time has passed. Now, I’m the one with the problem. Patti still can open some that I can’t. But, for others, I’ve created a way to open them.
Among my kitchen tools is a can opener, aka a “church key.” Although I don’t purchase a lot of prepared foods, there are items like pickles, occasional pre-made gravy, and olives that have vacuum-sealed twist lids. These can be difficult to open, especially for many seniors. This is when I use the can opener. Hook the opener on the edge of the lid, blunt end toward the center, and lift. This should break the seal. Please see the photo. For you younger readers, remember this “trick” because you may be able to help an older family member. And, if you’re lucky, you may use it in the years to come, as you age.
From now until late fall, most of us will be making smaller, quicker-to-prepare meals. Also, they’ll be lighter as the weather warms. Simple pasta dishes and salads are among my warm-weather favorites. I also like to add subtle tastes to alter the end results of some of my dishes. One thing I especially like is garlic oil. It’s easy to make and good to have on hand.
8 medium large garlic cloves
1 cup olive oil
Put oil in heavy saucepan. Peel garlic and add to oil. Heat slowly until bubbles form, about 5 minutes. Turn off heat. Let garlic steep until cool. Discard garlic and keep oil refrigerated in covered jar for up to 2 weeks. This can be doubled.
Enjoy and stay safe.
If you have suggestions or questions for this column, please contact me directly at guthrielarason@verizon.net.
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