Ditch Your Dish-Washing
It’s official: Most of us now spend more time cleaning up after dinner than we do cooking it.
Close to two-thirds (62 percent) of the women polled nationwide by the Dixie cup people said they spend between 10 and 30 minutes cleaning up after meals. Another 14 percent said they take a half-hour or more.
Other studies, meanwhile, have shown that Americans’ average meal preparation time has shrunk to about 15 minutes.
Anyway, in an attempt to lessen the load (not to mention boost profits), Dixie has declared next Monday to be “Don’t Do Dishes Day,” which its marketing department apparently thought was a little more subtle than “Buy Lots of Paper Plates and Cups Day.”
Monday, by the way, was the day the Dixie survey showed people were least likely to do dishes.
Coppering out
If you’ve been thinking that it’s about time for those scrumptious Copper River salmon to start showing up around here again, you’re right.
The rich red fish, which fatten up in preparation for their annual trip up Alaska’s long, rugged Copper River system, should be appearing in supermarkets and restaurants by the beginning of next week. We can’t think of a tastier way to get those Omega-3 fatty acids that the experts say are so good for us.
Spud site
Idaho potatoes, of course, are available year-round. But there are a couple of new ways to help you enjoy them.
A Web site, www.idahopotato.com, offers potato recipes, buying and storage tips and special product offers. And an updated Idaho Potato Microwave Cookbook is available by sending a stamped (two 32-centers), self-addressed, business-size envelope to: Idaho Potato Microwave Cookbook, c/o Cohn & Wolfe, 225 Park Avenue South, 17th Floor, New York, NY 10003.
Hey, Popeye!
Got a great, original recipe that uses olive oil as a central ingredient? It could be worth $1,500 in the “Olive Oil Every Day” contest sponsored by the North American Olive Oil Association.
The cash prizes will be awarded to winners in each of three categories: appetizers, entrees and desserts (only one entry per category, please; professional chefs not eligible). Recipes must include ingredients, measurements, directions, cooking time and serving size.
Better hurry; entries must be received by May 31. Send to: Erin Carstensen, Golin/Harris Communications, The Chrysler Building, 405 Lexington Ave., 16th Floor, New York, NY 10017.
We’re always looking for fresh food news. Write to: The Fresh Sheet, Features Department, The Spokesman-Review, P.O. Box 2160, Spokane, WA 99210. Call 459-5446; fax 459-5098.