My friend Colleen and I have a weekly phone chat and inevitably a homemaking tip or two is shared. The little nugget of knowledge is always prefaced with: “Here’s a tip”. I love hearing Colleens tips on decorating, fashion, cleaning, organizing, entertaining and cooking. As one of her neighbours commented to her about her homemaking, “you have really honed your craft.” She is a mix of Martha, Jackie Kennedy and Audrey Hepburn when it comes to homemaking, style and timelessness.

Colleen once gave me a great tip! She said, “You should come play tennis with my boyfriend, Kelly and his buddy, Mike Ewald.”

Wow – that WAS  a great tip! Thanks Colleen!! XOXO

I have decided to dedicate an occasional blog post to great food related tips.

Tips or tools that I think are clever, useful, creative and make life’s daily tasks in the kitchen a little happier.

If YOU have a tip, please send it to me at shaw.ewald@ns.sympatico.ca

So here is the first “Here’s a Tip”. Just shared this with Colleen yesterday and she loved it!

MIREPOIX

Mirepoix, pronounced ” meer-pwah”, is a french name for a mix of finely diced onion, celery and carrot; three aromatic vegetables that are often the starting points for many soups, stews, stocks, etc..

So many recipes begin with the sauteing of a chopped onion and celery – so why not have this ready to go in your freezer!?

A Big Batch of Mirepoix

Clean and prep the onion, celery and carrot.

Finely dice them

Put approximately 1/2 cup of each into a freezer bag or container and store in the freezer.

Pop them out of the freezer and use as the flavour base by sauteeing in oil or butter over low – medium heat when starting your soups and stews….