Happy New Year.  I overheard a conversation in the work cafeteria last week.  The group at the table was discussing an article about having someone else make your New Year's resolution. Apparently the premise of the editorial was that there is a better chance of having resolutions stick if a loved one or friend observes what could improve in your life, and tells you the steps to take. 

I'm a little hesitant to go full bore on this idea – someone could get hurt, despite the good intentions. But I'm game for coming up with a list of several kitchen related resolutions that I will try to abide by in 2012. Perhaps you'd like to join me in one or more of these pledges?

• Cull my herb/spice cabinet. I know some of my spices are from the 20th century, since I can't remember when or why I bought some of the bottles and jars. Check "best by" dates and toss any that are expired; if there is no aroma or the color of an herb is faded, it probably is well past its prime.  According to the Spice 101 section of the McCormick website, if your spices are in tins they are over fifteen years old. So sayonara allspice, goodbye mace, adios ground mustard.

•  Clip, file and use coupons. It's easy to save a couple of dollars a week by using store and manufacturer's coupons on staples such as paper goods, cleaning supplies, pasta, crackers, yogurt and condiments. My coupon holder will be traveling by my side in the car from now on instead of being forgotten in the kitchen drawer.

• Follow USDA food guidelines for fruit and vegetable consumption. Five a day, every day. This will have to be conscious effort on my part to ensure it is followed. In our house, we tend to be better during the week, and slack off on weekends. My husband is much better than I am, he brings three pieces of fruit in his lunch bag to work each day; and most days has a big salad for his mid-day meal. My goal will be to have one serving of a fruit or vegetable at breakfast, at least one at lunch, one as a snack and the balance at dinner time.    

• Try a new recipe at least twice a month.  This should be relatively easy for me since I have a whole bookcase full of cookbooks with interesting recipes I’ve already tagged as possibilities. Check out your own stash of cookbooks, magazines, or the myriad of online cooking websites for inspiration. Maybe a recipe from a prior Tasty Tidbits column piqued your interest? Just a little planning and preparation is required to make sure the right ingredients are on hand. 

• Eat out of the pantry/freezer one week per month. Not only will this force me to use up the stores I've set aside in my cupboards and deep freeze, it will also help reduce my monthly food budget. During the first week each month, I vow to only purchase fresh fruit, dairy, and produce, no matter how great a sale is ongoing. Stock will be rotated, frozen goods such as marinara sauce, stocks and soups will be depleted, and I just may be able to see the last of the canned beans, tuna and rice disappear from the cabinets.

In addition to the above five kitchen resolutions, I promise to continue to compost, buy local, eat a meatless dinner at least once a week (or more), try a new produce item every month, and do my best to minimize food waste. 

Statistics prove out the theory that if you write out your resolutions, you are more likely to stick to them. Not only have I written them down, I've also shared them with a multitude of folks. Keep your fingers crossed that I'll be successful in reaching my goals. 

Let me know how you do with yours. Happy New Year.  Email me at tastytidbits02067@yahoo.com.