fftf: small tool, big help 🧑‍🍳

Hello!

Today I have a very quick tip for ya. I would like to call your attention to a kitchen tool that I use ALL the time. In fact it lives OUT, meaning it's always either on the cutting board being used, getting washed, or drying on the dishrack. I never put it away.

That tool is the "cake lifter" pictured above that I am using to add veggies to my pan. Sadly it is not the most attractive tool... I really wish it had a pretty wooden handle instead of the purple plastic, alas, but its extreme functionality means I let the aesthetics slide. (Although, if anyone finds a pretty one, please let me know!)

I cook a LOT of veggies, and this workhorse seriously makes a huge difference in lifting and carrying all those veggies to the pan. It's super light and glides under chopped veggies with ease - the big sister of the bench scraper.

I seriously use it every day, often multiple times a day for my daily saute bowl, so I just wanted to make sure you know about it in case it would help you out in the kitchen!

This is the one I have, but just realized it's gone way up in price (now $26); I definitely paid more like $11, so check out this cheaper one instead if you're considering (it looks the same + more color options)!

That's all for today!

And for all my other favorite kitchen gadgets, check out my kitchen shop page. (The links are mainly to amazon but I encourage you to also support small/local businesses as much as you can!)

Love,
Jess

PS. In case you didn't hear, I'll be teaching more zoom cooking classes in the new year! Another round of Intuitive Cooking Tonight is pencilled in for Thursday, January 13, 2022. Signups will go live the first week of January and more classes will be scheduled then too. In the meantime, I added gift cards to my website, so you can now gift a Garlic Press Jess class to anyone you love and do a future class together! And for last minute gift ideas, make sure you checked out my "experiences as gifts" email!

All photos are taken by me and recipes written by me, unless otherwise noted.

If you like this email, it would mean so much to me if you'd forward it along to your favorite food-loving friends. Wannabe subscribers can sign up here. Thanks for reading!

In case you missed out, here are a few past issues to check out:

November 26: try giving experiences > gifts 🤗 (+ some ideas)
November 19: T-day advice after planning the best gathering of my life 🥰
November 12: soup season, part 2 - squash ginger coconut comfort soup
November 5: soup season, part 1 - minestrone!
October 29: crunchy, tangy & ALWAYS in my fridge 🧅🥕
October 22: savory asian-inspired oatmeal 🍲
October 15: it's pumpkin dip time of year! 🎃
October 8: delicata squash with surprise crunchy insides 🍂

October 1: crispy✨ roasted cabbage: if you don't know, now you know!
September 17: next on the chopping 🪓 block ... plastic wrap!

Hi, I'm Jess! I help health-conscious, busy people transform their cooking from chore to lifestyle through intuitive cooking, which I teach through online classes, free content, coaching and more. This is my newsletter, Food for Thought Fridays, where I share highly actionable tips and inspiration to help you cook more intuitively (which makes cooking feel easier and SO much more fun!). Once a month, I share a recipe that's really worth making, and I only share those with my email subscribers. Sometimes the text above may include affiliate links, meaning (at no additional cost to you) I get a commission if you click through and make a purchase. This helps me to continue to share free content, so I would love it if you buy through my link! Thank you for supporting Garlic Press Jess!

I currently work + live on land that is the unceded territory of the Ramaytush Ohlone. And I can't wait to eat at Cafe Ohlone! Check out this article about them.