We all have problems managing our time; if you don’t, then post in the comments and let us know how you do it. Seriously, we can use all the help we can get.I’ve picked up some tricks and techniques recently that have really helped to open up my days, make me feel less stressed, and allow me to get everything done on time. Well, almost everything, but I’m working on it.

I’m happy to share – after all, that is what this column is all about – so check them out!

1. Make a schedule for yourself.

This is really the most basic time-management tool. I use a daily planner and I write a new to-do list for each day. Then I cross things out as I finish them. For longer-term projects, I write down the due date and then I write down what I need to accomplish on the project on a daily or weekly basis. You can do whatever works for you—color-code your schedule, write it on a white board, use an electronic calendar, etc.

2. Consolidate activities.

I used to go to the bank every time I got a new check, which sometimes meant I’d be going several times per week. I wasn’t using that money immediately after depositing it, so there was no reason for me to go so often. Now, I only go to the bank once every two weeks. It saves me tons of time, and I just keep all my checks together until I go on my biweekly trip.

Think about the things you do often—run errands, cook, do homework—and then think about whether you can consolidate any of them. Maybe it would help you to cook several huge batches of food on weekends and then freeze them in meal-sized portions to use throughout the week. Can you do a quick math assignment while you’re riding the subway or waiting on the phone for a customer-service rep? If so, you’ll have more free time later. Read More »

[I used to think I knew everything…until I found myself stranded in the middle of adulthood with no map and no one to guide me when I got lost. I have learned a lot since then - from how to balance a checkbook to how to sew on a button - and will share my wisdom with you.

Every Monday I will be back to teach you how to do something useful, even if it also happens to be completely random. Because, hey, you never know when you just might need to know how to change a tire…or mix a perfect martini.]

It’s that time of year again—a chill is in the air, you’ll freeze without your scarf, and a salad just isn’t going to cut it for dinner anymore. You need heartiness, and what better way to get it than from soup?

But hold the phone. I’m not talking about Chicken and Stars here. Ohhhh, no. I’m talking about real soup; soup that you make with fresh vegetables and your hands (although please refrain from putting your actual hands in the soup).

Read More »

I scanned the menu of the dimly lit Thai restaurant where we had chosen to have lunch. It was really breakfast, being our first meal of the day. It was still only 11:30 in the morning.

My tongue ruminated on memories of peanut sauce and bean sprouts, quickly tasting each dish with which it was presented and re-shelving the phantom platter for a later craving. When my eyes came to rest on the Spicy Green Curry, I knew my mouth had found what it wanted.

Something in me was telling me that this was the dish I should order, despite the warning label under the menu description advertising this as a “very spicy dish.” Or maybe precisely because of that label.

As I barreled my way through that burning sensation that was my breakfast, I wondered why on Earth I was doing this to myself. There was so much spice that I could barely taste anything else. There were hints of coconut milk here, and eggplant there, but mostly my mouth was a wasteland of curry on fire.

That got me thinking about my whole relationship with spicy food. I can’t say that I really like how it tastes. So why do I love eating it? Read More »

I’m not a vegetarian, but I like to eat like one. I’m very picky with meats (I don’t eat seafood, beef, or pork); I try to eat healthy (even though I typically consume the calories I cut throughout the week in weekend drinking binges); and, most importantly, I’m a horrible cook, so I’d rather microwave a faux-chicken cutlet than get salmonella from undercooking a juicy piece of pollo.

A recent issue of Shape magazine suggested eating vegetarian once a week, and I was like, “Heyyy I already do that! I rock!” They also featured a mouthwatering recipe for vegetarian paella. That’s not going to happen. So, whether you’re a carnivore or a herbivore, trying to shave some calories from your diet, or too busy to slave over a hot stove, I give you vegetarian meals in five minutes or less. All you need is a microwave.

1. Boca Meatless Chili

You need:

–Boca Meatless Chili, from the freezer section of your grocery store.

–2 slices of whole wheat bread

*Zap the chili for three minutes, stir, and nuke for one more minute.

*While the chili is in the microwave, pop the whole wheat bread in the toaster.

*Cut the whole wheat toast in quarters, top with tasty chili, and enjoy! Read More »

Smoothies are the ultimate food. They’re packed with vitamins and nutrients, they give you energy, and they taste AWESOME. If you’re pressed for time, a big smoothie makes a great breakfast or lunch, and it really fills you up and keeps you full for a while.

You might think a blender is essential for successful smoothie making, but I’ve used my food processor on countless occasions and been just fine. Until recently, I believed that the Perfect Smoothie was strawberry-banana, with a thick (though not lumpy) texture and a little yogurt and milk thrown in for good measure.

Two days ago, though, I discovered a new Perfect Smoothie, and I am now convinced that nothing can beat it. It is criminal that I should keep this new recipe to myself, so I am sharing it with CC’s readership so that every one of you can also make yourselves delirious with enjoyment over this particular smoothie.

It’s easy: you just need one banana, half a mango (peeled and roughly chopped), a little over half a cup of milk, a tablespoon of heavy cream, half a teaspoon of sugar, and one ice cube. Read More »

Feeling classy? If you have some extra time to cook, I guarantee this recipe will not disappoint. It’s great to make on weekends when the pressure of schoolwork isn’t looming, and it also works like a charm to impress that special someone.

For a two-person dish, you need ¼ tsp salt, ¼ tsp pepper, ½ tsp rosemary (fresh is best, but dried works, too), one small butternut squash, cooking spray, 2-3 slices of bacon, ½ c onions or shallots, 8 oz uncooked pasta, 2 tablespoons flour, 1 c milk, and ½ c shredded parmesan or asiago cheese.

First, heat the oven to 425. Prepare your butternut squash by halving it lengthwise and scooping out the seeds with a spoon.

Coat a cookie sheet with aluminum foil and cooking spray, then lay the squash halves, cut side up, on the sheet. Sprinkle them with the salt, the pepper, and the rosemary. Bake the squash for an hour. Don’t turn off the oven when it’s done, because you’ll need it again soon.

If you’re short on time, you can also peel and cube the squash before you bake it. You want cubes of about 1” all around. Scatter the cubes on the baking sheet, coat with the above mixture, and cook for 30-45 minutes.

When the squash is done, it should be soft and dark, like this: Read More »

So, the Food Guide Pyramid. What was the last update it gave us? Three to five servings of veggies per day?

Ha, ha, ha. I’m laughing all the way to the grocery store.

No, seriously, though, that’s a lot of vegetables. And it’s not that I don’t like vegetables—it’s just that I don’t really eat them. I can eat about ten zillion servings of fruit per day, but when it comes to vegetables… I feel like a small child sometimes because I have to sneak them into my own food. I mean, who does that?

Maybe you will after trying this awesome homemade mac and cheese. Read More »

At least once a week, I find myself with less than a half-hour window to make and eat dinner. I guess I could just grab a sandwich or some Chinese takeout or something, but I have this annoying insistence that most of what I eat taste delicious and have recognizable ingredients. Yeah, I know, I’m a tough customer.

Since there’s no way I’d have time on those days to do more than punch a few buttons on the microwave or set the dial on the oven, I rely on three staple dinners that I can freeze and pop out of the freezer whenever I want. I usually make giant batches of each and then separate them into single portions that I can easily grab from the icicles. Read More »

I love pasta, but it’s often not healthy. That’s really a shame, because it tastes so good. This recipe, though, has both health and taste value. It’s very like a Pasta Bolognese recipe, but doesn’t use fresh herbs (unless you have them on hand, of course—then feel free to throw them right in). Instead, it uses all fresh vegetables. Yum, yum, and more yum.

Here’s what you need: enough dry pasta (of any kind) for two people, about a tablespoon of olive oil, 1 celery stalk, 1 carrot, 2 garlic cloves, half an onion, about ¼ or 1/3 lb. ground beef or ground turkey, about 1/3 cup milk, 2-3 plum tomatoes, ½ teaspoon dry oregano, ½ teaspoon dry basil, ¼ teaspoon salt, ¼ teaspoon pepper, and a couple tablespoons of grated Parmesan cheese (optional). Read More »

I don’t know about the weather where all of you are, but where I live, it’s still pretty freaking cold. While I would love nothing more than for spring to come, in the meantime I’m going to make the best of the ugly weather by having nice, hot meals!

Corn chowder is one of my favorite soup/stew hybrids, and I made a delicious two-person batch last week from a really simple recipe I modified. I guarantee it’s delicious, so give it a try!

Here’s what you need: about a tablespoon of butter, 1-2 slices of uncooked bacon, one small onion, one carrot, half a red bell pepper, about one cup of frozen (or canned, or fresh) corn, two cups of milk, chicken or vegetable broth (optional, and 1-2 cups if you use it), a bay leaf, one potato, a dash of salt, about ¼ teaspoon pepper, and about ¼ teaspoon thyme. Read More »