Okay, I make a LOT of cous cous. 1. Boil Water 2. Add Cous Cous to boiling water, give it a stir and wait until it starts to bubble again. 3. Cover the pot, take it OFF the burner. 4. Let is sit there for five minutes, DON’T take that lid off!! 5. After at least 5 minutes, fluff the cous cous with a fork. Perfection every time.

If you burn it, my suggestion, throw it out!

To get the burned part off of your pan: Fill it will a little bit of water, maybe half an inch or so. Put it back on the burner and *simmer*. Or boil. But the hot water will likely get it off. You can also do this if you pan fry meat or fish and there is a little burned part on the bottom. You can also soak it overnight but boiling works better.

Salt shaker has fewer openings than the Pepper. Usually the salt has one hole and pepper has three. Remember this by thinking the smaller the opening, the lower your sodium.

And the stuff you have always put down the garbage disposal can go in the garbage…just remember to take out the trash regularly!!