Real SimpleApril 2024的目錄

ARE YOU OUTDOORSY OR OUTSIDEY? I’m definitely the latter. If you don’t own a tandem kayak or subzero sleeping bag, if your idea of communing with nature is less scaling El Capitan and more walking in the park near your house, you may be too. I went to a small college in Maine, where I was surrounded by backcountry skiers, competitive mountain bikers, and hard-core hikers (they had special boots!). One guy even went on to race the Iditarod. OK, so maybe I hadn’t attended wilderness survival school, but I had spent endless hours in the forest in my parents’ yard, mesmerized by the giant old weeping willows and teeny green aphids. Every walk along the river felt like an adventure, every mallard duck worthy of scientific observation. Even…

About Heather With more than 17 years in the beauty biz, the busy mom of two (hi, Bean and Georgie!) has tried almost every serum, balm, and potion out there. She’s always down to chat about facial hair.…

ACTIVE TIME 40 MINUTES TOTAL TIME 6 HOURS MAKES 15 BARS 1 lb. fresh strawberries, hulled and halved (about 3 cups)Cooking spray1⅔ cups (about 8 oz.) packed finely ground pretzels (from 5 to 6 cups mini pretzel twists)2 Tbsp. light brown sugar10 Tbsp. unsalted butter, melted3 8-oz. pkg. cream cheese, softened1½ cups granulated sugar3 Tbsp. cornstarch1 tsp. pure vanilla extract½ tsp. kosher salt4 large eggs, at room temperature1 cup freeze-dried strawberries, finely crushed and sifted1 or 2 drops super-red food coloring gel (optional) PREHEAT oven to 350°F. Place strawberries in an 8-inch square baking dish. Roast, stirring occasionally, until syrupy and very soft, 35 to 45 minutes. (Do not turn off oven.) PROCESS strawberries in baking dish with an immersion blender until smooth (or blend in an upright blender), about…

“I spent money on myself to land a better job and the big raise I deserved.” L’OREAL THOMPSON PAYTON, 36 EVANSTON, ILLINOIS I was working in external affairs for a nonprofit, and I learned from some peers in similar roles in the same sector that I was underpaid by nearly $30,000. I tried to negotiate a raise, but I was told, in so many words, “Sorry, we’re a nonprofit. There’s nothing we can do.” Determined to find a job that would pay me what I’m worth, I decided to hire a career coach, which—at $100 an hour—was a hefty investment for me on my salary. She helped me update my résumé, make a five-year plan, and come up with a list of nonnegotiables for my next job. One day while…

As a gardening expert with more than a decade of experience, I field a lot of questions. Like “How do I get mums to flower again?” and “Why does my houseplant look like this?” Lately, interest has skewed toward adding native plants, welcoming pollinators, growing vegetables, and making lawns more eco-friendly. These admirable ideas are all good for the planet and its creatures, and they’re fairly easy to pull off, so I dug up tips that shed some (sun)light on them. Let’s grow! IF YOU WANT TO Help the Pollinators The bees (and the butterflies, moths, wasps, and hummingbirds) need you! Make smart planting choices now to get your yard buzzworthy. Go for Diversity To attract lots of different insects and birds, you need plants with a variety of colors…

RECIPES FOR REAL LIFE Tropical fruits are having a moment. Actually, they do every year, after winter citrus has moved on and before berries hit the scene. Pineapple is the headliner, available everywhere and reaching peak sweetness right now. SHOP Look for one that gives a little when squeezed and shows no bruises or browning. STORE A whole pineapple will keep on the counter for a few days. Refrigerate cut fruit in an airtight container for up to three days. ENJOY To prep, use a chef’s knife. Chop off the top and bottom, then stand the fruit upright and slice off the bumpy skin. Cut into fourths lengthwise, remove the core from each quarter, and slice the flesh into chunks. Eat as is, blend into smoothies, or add to fried…

ACTIVE TIME 15 MINUTES TOTAL TIME 15 MINUTES SERVES 6 3 Tbsp. tahini3 Tbsp. extra-virgin olive oil3 Tbsp. seasoned rice vinegar2 tsp. grated fresh ginger (from a 3-in. piece)1 tsp. soy sauce or tamari1 small clove garlic, grated (about ½ tsp.)½ tsp. kosher salt6 medium carrots, trimmed and peeled½ cup thinly sliced scallions (from 2 or 3 scallions)1 tsp. sesame seeds, toasted (optional) WHISK tahini, oil, vinegar, ginger, soy sauce, garlic, and salt in a medium bowl until just combined. Add 1 tablespoon cold water and whisk until smooth and creamy. SHAVE carrots into long ribbons with a mandoline or vegetable peeler and place in a large bowl. (If you’re using a vegetable peeler, hold each carrot flat against the cutting board with your hand and peel with the other…

The best person to ask for matzo advice? Someone who keeps it stocked all year long, not just at Passover. Someone like Eden Grinshpan, creator of the cooking site edeneats.com and author of Eating Out Loud. We’ll never turn down topping it like toast, but she has plenty of other ideas too. Add It to a Frittata for Some Texture Soak 3 matzo sheets in hot water for 3 to 5 seconds; break into pieces. Cook in melted salted butter in a large oven-safe skillet until crisp and lightly caramelized. Reduce heat and add 12 whisked eggs and desired mix-ins. Bake at 350°F until just set, 15 to 20 minutes. Bake up Sweet Caramel Matzo Crunch Cover a foil-lined baking sheet with matzo. Bring 1 cup each butter and brown…

My best friend, Clara, and I were about 10 years old, living in the small town of Columbia, Mississippi, when the neighborhood billy goat got out of his enclosure and chased us down the street. We’re now 57, and that story has brought us many laughs over the years. KIMBERLY HOLMES EVANS FAYETTEVILLE, GEORGIA Once, when I was walking in downtown Miami, a squirrel climbed up my leg. My screams sent it flying into a tree. The security guard who responded could not stop laughing. OLGAINPRINT I found myself face-to-face with a huge barracuda while snorkeling in the British Virgin Islands! Yikes! AMY TYRRELL TAMPA, FLORIDA My husband and I were on Molokai, Hawaii, and decided to walk over some fields to see the ocean. We climbed a fence and…

1 BIG FAN Many range hoods don’t actually clean or remove bad air (yikes). Set this portable version near your stove—a filter eliminates nasty toxins and fumes, then the air gets recirculated. Wired Portable Kitchen Air Cleaner, $160; theairhood.com 2 CONVERTIBLE BED Drive kids to the land of Nod with this fun air mattress. You’ll get tons of mileage out of it: Use it when little guests visit, or bring it on a trip for a spare place to (comfortably) crash. Sleepover Air Mattress, $79; funboy.com 3 BRIGHT IDEA Going camping? Secure your tent with solar-powered stakes and you’ll still be able to see around the campsite after the fire’s out. One charge lasts up to 20 hours. Mpowerd Portable Solar Campsite Stakes, $80 for 6; uncommongoods.com 4 A LIGHT…

PROBLEM: You go through paper towels like it’s your job. SOLUTION: According to the EPA, Americans generate about 3.8 million tons of paper towel and facial tissue trash a year (whoa). Not only can paper towels be wasteful, but they’re often bleached with chemicals, says Heather White, founder of OneGreenThing, a nonprofit focused on the mental health impacts of the climate crisis. “Switching to cloth towels reduces landfill mass and toxic chemicals in our environment,” she says. White suggests reusable towels from The Useless Brand ($20 for 12; amazon.com) or ZeroWastely ($36 for 24; amazon.com). The trick is to make them convenient to use, she says. “If your washing machine is far from the kitchen, put the dirty towels in a bowl or bin and drop them off in…

IT’S TICK SEASON, when warmer temperatures prompt the little buggers to emerge in a big way—and we do mean big. “One female tick can lay thousands of eggs,” says Ruth Scimeca, VMD, PhD, a clinical parasitologist in the department of veterinary pathology at Oklahoma State University. Their season is getting longer than ever, thanks mostly to the shorter winters ushered in by climate change, and in some areas of the U.S. they’re active year-round. Unfortunately, they score meals by chomping not only onto humans but also onto our furry friends, putting our dogs and cats at risk of Lyme and other tick-borne diseases, which can lead to kidney failure, anemia, and more. Here’s how to help protect our four-legged pals from those eight-legged nemeses. Pick Your Poison You have…

QUICK QUESTION: When was the last time you sat—like, really sat—in a park? There’s a good chance it’s been a while. Only 22% of Americans spend time in nature at least once a week, according to a 2019 survey conducted by APM Research Lab. Not awesome. Decades of robust studies have shown that fresh air and greenery and the great outdoors profoundly benefit pretty much every measure of our well-being. Nature is so good for us, it’s actually crucial, says Peter James, ScD, associate professor of environmental health at Harvard T.H. Chan School of Public Health and associate professor of population medicine at Harvard Medical School. “We have to think about nature as an essential need for us as human beings,” he adds. The reason has to do with…

TIP NO. 1 Turn Your Scraps into Liquid Gold Vegetable Stock As the creator of the popular Substack newsletter The Department of Salad, Emily Nunn basically has a nonstop conveyer belt of fresh produce coming into her house for recipe development. That means copious amounts of peels, stems, and unchoppable nubs. But she doesn’t trash those bits. “I keep a large zip-top bag in the freezer, and anytime I make a dish with veggies, herbs, or garlic, I toss the scraps into the bag.” (This also works with veggies that are on their way to Spoil Town—add ’em to the scrap bag!) Then, when she has time, she’ll make stock. WHAT TO INCLUDE Carrots, celery, and onions or shallots, for sure. Also anything from this list: beets (in small quantities), beet…

#1 / Chicken Orzo Skillet With Sun-Dried Tomatoes ACTIVE TIME 40 MINUTES TOTAL TIME 40 MINUTES SERVES 4 ✓ One Pot 1 2-oz. chunk Pecorino Romano or Parmesan cheese2 Tbsp. extra-virgin olive oil1 lb. boneless, skinless chicken breasts1½ tsp. kosher salt, divided1½ cups orzo½ cup dry white wine3 cups unsalted chicken stock, plus more if needed¾ cup chopped sun-dried tomatoes3 cups fresh baby spinach½ cup half-and-halfFreshly ground black pepper and fresh basil leaves (optional), for topping GRATE half of cheese on medium holes of a box grater; set aside. HEAT oil in a large skillet over medium-high. Sprinkle chicken with ½ teaspoon salt and place in skillet. Cook until golden brown on bottom, 4 to 5 minutes. Flip; cook until golden brown on other side, 3 to 4 minutes. Transfer…

Readers Say… Yes, Every Little Bit Helps! “Individually, maybe not. Collectively, I’m sure it does. At the very least, we are making a huge problem a bit smaller.” @LMDEA60 “It makes me feel less futile in the face of climate change if I can at least recycle.” @ROBINSTEFFLER “I’d rather keep recycling and believing I’m doing my small part to make things better.” @CINDICRONK Nope, Doesn’t Matter! “I’m becoming convinced that most of what we recycle does not actually get recycled.” @WENDIMUELLER “When you factor in the water we use to wash our recycling and the separate trucks, any resource savings is probably canceled out.” @OURLUNARECLIPSE “From years of reading the news, I do not believe most plastics are recycled.” @PEKNPAW The Experts Say… Yes! You may have read articles…