Life School

Hi everybody -In this episode, we interview Catherine Stewart, former COO of Shippo and Chief Business Officer at Automattic/Wordpress.Negotiation, she argues, is a practical skill to study. We are constantly negotiating to have better outcomes and get our needs met. A lot of negotiations happen at the beginning of a relationship. By creating value from the get-go, you set yourself up for success as you work together as partners.I hope you enjoy this episode!~ MichelleP.S. Got feedback? Leave a comment. 👇 This is a public episode. Get access to private episodes at www.trylifeschool.com/subscribe

Hi everybody - Hope this email finds you well! Our first episode of the Life School 2.0 podcast features Dana Dunford, CEO & Founder of Hemlane, a technology company that helps manage long-term rental properties. She speaks with us about the future of the rental industry, the benefits of investing in cash flow-generating properties, and how to start investing beyond your backyard. I have linked some notes & key takeaways here. Given this is the first episode post-pivot, I’d love to know what you think! Feel free to drop me a line or post a comment. Also, if you have any questions for Dana, her email is here. Have a great weekend! ~ Michelle This is a public episode. Get access to private episodes at www.trylifeschool.com/subscribe

This note is 237 words, a 56-second read time. Hi Everybody - I hope this email finds you well! Today I am writing to share some news with you. Life School is going to pivot and become an audio-first company. We will now focus on interviewing experts about basic life skills. This is a public episode. Get access to private episodes at www.trylifeschool.com/subscribe

This note is 230 words, a 55 sec reading time. Subscribe here. Hi Everybody -Welcome to the 8th edition of the Life School Weekly! We hope you find something here that inspires you. ✨🔦 Featured this week:Hacks to Prevent Messes: If you prevent the mess in the first place, you’ll waste less time later cleaning up. We scoured the internet for the 15 best tips & tricks to help you keep your kitchen tidy while cooking up a storm. How to Roast Vegetables: Served hot or cold, as a side, base, or main, roasted vegetables are a fantastic meal prep staple to master. This guide covers the basics and includes ideas for sprucing up seasonal veggies you like. How to Make Applesauce 🎬: Got extra apples? Consider making applesauce! This dish makes for a healthy, easy & tasty side dish or dessert. ⛱ Sandbox Slack Group: Do you have questions about cooking, cleaning, personal finance, or other practical life skills? Do you have expertise & advice to share? Come join our community! 🗝 Members-Only($10/month or $60/year): Subscribe here for a free 30-day trial.The Etiquette of Overnight Hosting & Guesting: Are you confident in your manners & skillsets as a houseguest or host? This guide covers some basic etiquette tips and tricks. Have a great week!~ Michelle & the Life School TeamGot feedback or ideas? Please email us. Want to learn more? Check out the Table of Contents. This is a public episode. Get access to private episodes at www.trylifeschool.com/subscribe

This guide is 1,277 words, a 5 min and 6 second reading time. Subscribe here. 📍 Introduction: An overnight invitation - whether with a friend, family member, or new romantic prospect - is an honor, and responsibility! Both hosting and guesting can lead to awkward or uncomfortable interactions. As Benjamin Franklin famously said, "Guests, like fish, begin to smell after three days." Whether hosting or guesting, a little etiquette know-how can go a long way towards receiving that coveted return invite. Let's dive in. Part I: Hosting✅ Instructions:Invite your guest(s) & set the dates.Ask about dietary restrictions.Share your address & relevant instructions (e.g., gate code). Prepare the guest room (e.g., wash linens, make the bed). Stock the kitchen & bathroom (see reference guides below).Host with style! 📝 Notes, Tips & Tricks:  Before & Upon ArrivalIf a guest is flying in, ask for arrival & departure information so you can track easily. If your home is in a remote area, offer to help your guests figure out transportation.Seek to make your guests feel welcome (e.g., ask about any special requirements or needs, show excitement for their visit). Upon arrival, greet your guests and show them to the room and bathroom they will use. Show them how to adjust the heating or air conditioning and where the light switches are. Give them a moment to relax and get settled. Share your routine with your guests and give them a heads up on any absences. (e.g., "Monday evening I have a work dinner, but let's plan on getting dinner together on Tuesday.”)The more comfortable the bedding, the happier your guest will be. While it's tempting to skimp on guest pillows & sheets, provide bedding you would be excited to sleep in. Want to provide next-level sleeping arrangements? Provide a couple of different types of pillows (e.g., soft, medium). During the Stay:Aim to make your guests feel as comfortable as possible by being attuned to their needs. Instruct your guests to help themselves to the kitchen or bar. If there is anything you don't want to share, tuck it away. Have some activities in mind to do with your guests, but also leave them time to relax or explore independently. Share with them some of your favorite restaurants, hikes, local museums, or other activities in the area. After the Stay: Assist your guests with their departure. (e.g., help them figure out transportation, see them to the door). Thank them for any gifts or contributions and for the time together.Take a moment to relax! 📓 Kitchen Stocking Reference Guide Morning Beverage (highly recommended): Coffee or black tea; milk (or dairy-free alternative), sugar/honeyBreakfast (recommended): Bread & butter/jam, granola, yogurt, fruit (e.g., bananas, berries, apples); eggsSnacks (optional): fruit, crackers, cheese, nuts, olives, chocolateAfternoon/evening beverage (recommended): wine, beer, sparkling water, juice, herbal teaInformation (highly recommended): Wifi login (ideally written or printed)📓 Bedroom Stocking Reference Guide Bedding (recommended): comfortable pillows, extra blanket, fresh sheets  Closet (recommended): Hangers and space, 1-2 empty drawers Other (optional): a carafe of water and drinking glasses, reading material (a newspaper or magazine), extra phone charger, a snack. 📓 Bathroom Stocking Reference Guide  Shower (recommended): shampoo, conditioner, soap (e.g., liquid, wrapped/fresh bar) Sink (optional): toothpaste, extra toothbrush, sunscreen, body lotionMisc (recommended): hairdryer, feminine supplies, toilet paper, plunger, toilet brush Part II: Guesting ✅ Instructions:Receive invitation graciously (e.g., "thank you so much!") Accept or politely decline.Schedule transportation & other relevant logistics (e.g., cat sitter). Procure host(ess) gift.Pack. Travel. Arrive & enjoy! 📝 Notes, Tips & Tricks:  Before Arrival:When receiving an invitation, either accept or reject promptly within a couple of days. Do not waffle or ask to "play by ear"; this can signal that you aren't excited to spend time with your host. It can also make it difficult for the host to plan (e.g., stocking the fridge). Do not cancel unless necessary. In general, plan to stay no more than three nights. If your host is a close friend or you have visited before, it is common to stay longer. Listen to your intuition. Offer to bring treats & supplies (e.g., unique items from where you live, things you can pick up on the way). Share your expected arrival and departure times with your host, and do your best to be prompt. Offering some gift or token of appreciation upon arrival is suggested but not required. You can also provide a gift upon departure. The best gifts are personalized & shareable (e.g., if the host has children, bringing something the whole family can enjoy). Upon Arrival & During the Stay Upon arrival, greet your host, share your gift, and thank them for hosting you.  Minimize your impact as much as possible; a great guest doesn't add much work to the load. Be tidy and keep your items contained in your bedroom/area. Make your bed each morning and keep your room relatively organized (e.g., no clothes on the floor). If your host offers you hangers or drawer space, unpack & use them. Keep the bathroom clean & tidy (e.g., wipe the counters, hang towels, tidy the countertops, clear the drain of hair). Bring your toiletries; do not use your host's supplies without asking first. Help your host with their daily routine (e.g., offer to set the table, wash the dishes, make a favorite dish, or keep their children entertained). Always help clean up after meals unless you are firmly told not to. At the very least, clear your plates & dishes. Offer to help with errands (e.g., a grocery run, gassing the car)If you use the kitchen or any other common areas, leave it cleaner than you found it. (See The Daily Kitchen Cleaning routine for more information). Respect your host's plans and schedule (e.g., be timely, allow your host privacy, check with your host before making plans with others). If making plans with others, it's nice to invite your host, but not necessary. Keep your host in the loop on your plans, however, regardless of their invite status. If visiting a friend with roommates, it's nice to gift something that the whole group can enjoy. You're visiting their space, too. Departure: Ask your host how they would like you to leave the bedroom (e.g., make the bed or strip the sheets). Leave on time and thank your host. If you didn't bring a gift, order/procure one.The next day, follow up with your host by sending a thoughtful thank you note. While handwritten is traditional, email is now commonly accepted. ✍️ Sample Thank You Note: Dear Danielle, Thank you so much for hosting me this past weekend. What a fantastic time I had! From walks to cooking together to binging on The Great American Baking Show - everything was just so much fun. Getting to spend some quality time together was incredibly special. How lucky I feel to have you as a friend. I can't wait to see you out in New York in a few weeks! Lots of love, Michelle📓 Host(ess) Gift Reference GuideUpon ArrivalFood & Beverage: Wine, champagne, olive oil, chocolates, cookies, herbs, spices, gourmet saltsHousehold items: candle, set of linen/cloth napkins, dish towelsPlants: cut flowers, herb, orchid, indoor plant (ideally potted) Other/Misc: book (e.g., one you have enjoyed or think they would appreciate), board game/puzzleDuring/After the Stay: Financial contribution: Covering the bill (e.g., for an outing, restaurant meal, or groceries) Household items they don't have (e.g., cheese board, pitcher) Liquor (especially if you consumed a decent amount during your stay) Flowers (can't go wrong) 🎓 Further Study: The Daily Kitchen Cleaning Routine [Life School]Emily Post's Etiquette, 18th Edition 🙏 Have feedback? Did we miss something? Please leave a comment. Life School’s mission is to improve your quality of living, one new skill at a time. We send a weekly newsletter with three free lessons. This is a public episode. Get access to private episodes at www.trylifeschool.com/subscribe

This note is 361 words, a 1 min 26 sec read time.  Hi Everybody -Welcome to the 7th edition of the Life School Weekly! We have a variety of content to share with you this week - lessons, videos, deep dives, and even a spreadsheet! Hope you find something that helps elevate your quality of living. 🔦 Featured this week:Roasted Turkey Breast ⚡️🎬 (2 min 36 sec): Roasted turkey breast is lean, packed with protein, easy to prepare, and delicious. Requiring just 15 minutes of active work and costing ~$2/lb, it is also economical & high leverage. The best thing about this MaxF dish? There are many ways to use it up (e.g., grain bowls, soups, sandwiches). You can even freeze it for later. Sponges Deep Dive (55 sec): Curious to learn more about sponges? Check out this quick lesson that covers the three main types of sponges, methods for disinfecting, and purchasing recommendations. How to Butcher a Chicken 🌟🎬 (22 min): Chef Dennis Mabasa is a knife skills pro. Here’s a video showing how to break down a whole chicken into parts you can use for cooking, freezing, or meal prep.⛱ SandboxCleaning Time Analysis 📊: Looking to clean more strategically? Check out this doc. It includes an analysis of “call-friendly chores”, as well as a sample WFH cleaning schedule. Personal Finance Workshop 🌟: We are considering launching the Personal Finance category. To gauge interest, we’d like to start with a 1-hour zoom workshop. We will likely cover Investing for Beginners. Eryn Schultz, a financial educator & founder of HerPersonalFinance will be leading the session. If interested, please fill out this form. 🗝 Premium/Members-Only($10/month or $60/year): Subscribe here for a free 30-day trial.Cooking Continuously 🎬⚡️ (1 min 46 sec): Cooking Continuously is one of our absolute favorite meal prep hacks. The term refers to preparing a series of ingredients, one after the next while using the same pot of seasoned water. The method can produce a tremendous amount of food in one big push, making it quite high leverage. Slack Group: If you haven’t joined us yet, come on in! We’re talking cooking, car maintenance, personal finance, & MaxF wins. Have a great weekend!~ Michelle & the Life School TeamWant to learn more? Check out the Table of Contents. Symbol guide: 🎬 = video | 📓 = reference guide |⚡️ = maxF/hack | 📊 = analytics | 🌟 = guest star This is a public episode. Get access to private episodes at www.trylifeschool.com/subscribe

This note is 327 words, a 1 min 18 sec read time. To watch, click here. Hi Everybody! Welcome to the sixth edition of the Life School Weekly. This week we are featuring three guides that we hope will help elevate your quality of living. We also have a few new concepts in beta that we’d love to share with you. If you have any feedback, please do post in the comments below. Okay, let’s dive in! 🔦 Featured this week:7-Minute Eggs 🥚🎬 (1 min 20 sec): Packed with protein & speedy to make, hard (or medium)-boiled eggs are a delicious, timeless, economical treat. Grain Bowls 🍲📓 (2 min 33 sec): Allowing you to use what you already have on hand, grain bowls are the ultimate, elegant MaxF meal. These delicious, nutritious, and fun-to-make bowls require no unique ingredients or techniques. Additionally, they serve as a delightful blank canvas for endless experimentation and creativity.Pickled Red Onions 🧅🗝 (1 min 5 sec): Pickled red onions are a secret weapon of an organized home chef. Tangy, sweet, and a little crunchy, they help brighten & sharpen the flavor of whatever they top. Given their short prep time (~5 min), and long shelf life (a few weeks in the fridge), this condiment registers as seriously high leverage. Go ahead and try adding these to salads, sandwiches, tacos, grain bowls, meat dishes, & more. We bet you'll be adding this to your meal prep repertoire in no time.⛱ Beta/Sandbox Experiments:Dinner Party Club 🥂: Are you interested in joining others as we explore the art of hosting a dinner party? We're going to team up & learn together about how to host a dinner party in January. Join the waitlist here. Life School Premium Members will have priority. Better Than Takeout 🥡: Are you sick of wasting money on takeout?  Learn how to make meals in less time than it takes to decide what to order.  Sign up for our free 5-day email mini-course here.Have a great weekend!~ Michelle & the Life School TeamLife School’s mission is to help motivated, curious learners elevate their quality of living, one new skill at a time. For access to the archive and our private community on Slack, become a member. It’s $5/month or $50/year. This is a public episode. Get access to private episodes at www.trylifeschool.com/subscribe

This note is 316 words, a 1 min and 15 second read time. Hi Everybody -Welcome to the fifth edition of the Life School Weekly! This week we are unlocking three guides that we hope will help elevate your quality of living. 🔓 Unlocked this week:Chicken Salad 🎬📓 (2 min): Chicken salad is one of the most delicious, nutritious, versatile, and high-leverage meal prep items you can make. A neutral base primed for creativity & experimentation -- you have an ultimate say on this tasty lunch creation. The Etiquette of Overnight Hosting & Guesting 📓 (5 min): An overnight invitation is an honor, and responsibility! Both hosting and guesting can lead to awkward or uncomfortable interactions. As Benjamin Franklin famously said, "Guests, like fish, begin to smell after three days." Whether hosting or guesting, a little etiquette know-how can go a long way towards receiving that coveted return invite. Kitchen Organization (1 min): Rummaging through cupboards looking for all the items you need to prepare a dish is time-consuming and frustrating. Use these tips to get your kitchen into working order for faster and more efficient cooking. 🗝 Premium-Only($5/month or $50/year): Subscribe here for a free 30 day trial.The Balanced Salad (mini-course): A tasty salad is a glorious thing - and fortunately, with a little practice & know-how, they are well within reach for a beginner home chef.  What is a balanced salad? It has a mixture of complementary flavors (e.g., salty, tart, bitter & sweet) and textures (e.g., crisp, soft, crunchy, creamy). When these flavors and textures meld, the salad transforms from a meal “should have” into a star unto itself. A delightful, healthy, exciting component of a fulfilling meal. This mini-course includes 11 lessons about creating delicious salads.  🏸 Other: Why I’m building Cooking Without Recipes 🎬: Video & audio recording with some context on the origin story of CWR (& Life School). Have a great weekend!~ Michelle & the Life School TeamGot feedback or ideas? Email us. About Us Symbol guide: 🎬 = video | 📓 = reference guide This is a public episode. Get access to private episodes at www.trylifeschool.com/subscribe

Transcript coming soon. This is a public episode. Get access to private episodes at www.trylifeschool.com/subscribe

Life School Weekly #4 This is a public episode. Get access to private episodes at www.trylifeschool.com/subscribe

Hi Everybody -Welcome to the third edition of the Life School Weekly! This week we are unlocking three guides that we hope will help elevate your quality of living.🗝 Unlocked this week:🪴 Indoor Plant Care 📓 (4 min 23 second read): Plants bring nature into the home, help rejuvenate the air, make a room feel cozier, and add a dash of flair at a low cost. This guide will help you build your confidence as a proud plant parent. As the old saying goes, if you have a window, you can have a plant! 🍴The Art of Loading the Dishwasher (2 min read): Like playing a game of Tetris, loading a dishwasher is a puzzle. Once you master this skill, you will significantly reduce time spent rejiggering, & improve the odds that dishes come out sparkly & clean. No water spots, residue, or broken items for you! 🥣 Oatmeal Delight 📓 (2 min and 38 sec read): With its neutral flavor and customizable texture, oatmeal is the ultimate blank canvas for building a hearty, satisfying, & economical breakfast. The most important thing to remember about oatmeal? It’s best the way *you* like it. Go ahead and experiment. Your scrumptious bowl of whole-grain goodness awaits. 🔒 Premium-Only ($5/month or $50/year): Subscribe here for a free 30 day trial. Hacks to Prevent Messes ⚡️ (2 min and 9 sec read):  If you prevent the mess in the first place, you’ll waste less time later cleaning up. We scoured the internet for the 15 best tips & tricks to help you keep your kitchen tidy while cooking up a storm. Have a great weekend!~ Michelle & the Life School TeamWant to learn more about Life School? Check out the new About Us page.Symbol guide: 🎬 = video | 📓 = reference guide |⚡️ = hack | 🌟 = guest star This is a public episode. Get access to private episodes at www.trylifeschool.com/subscribe

Hi everybody - Welcome to the second edition of the Life School Weekly! This week we are unlocking three guides that we hope will help elevate your quality of living. 🗝 Unlocked this week: 🥡 Sprucing Up Leftovers ⚡️📓 (3 min read; 4 min listen): There’s an old saying, “every food has a purpose and a re-purpose.” Working with leftovers is one of the ultimate ways to lean into this philosophy. Both challenging and rewarding, sprucing up leftovers will stretch your prowess as a scrappy & creative home chef. 🧼 Washing the Dishes 🎬 (2 min read; 3 min listen): With a plan of attack, you can blast through that tower of gunk before you know it. Sparkling sinks make for happy people, so give these tips & tricks a try. 💞 The Etiquette of Dating 📓 (10 min read; 19 min listen): Contrary to popular belief, etiquette in dating is not outdated, nor is chivalry dead. Both, however, have evolved in the modern era. From swiping to snuggling, let these tips & tricks inspire you to elevate your game.  🔒 Premium-Only🧳🏡 The Etiquette of Overnight Hosting & Guesting 📓 (5 min read; 9 min listen): Are you confident in your manners & skillsets as a houseguest or host? This guide is nearly complete and could use a final review. Have feedback? Did we miss something? Please leave a comment. 🙏Have a great weekend! ~ Michelle & the Life School TeamHave an idea for a Life School guide? Weigh in on our content roadmap here.Want to learn more about Life School? Check out the new About Us page. Symbol guide: 🎬 = video | 📓 = reference guide |⚡️ = hack | 🌟 = guest star This is a public episode. Get access to private episodes at www.trylifeschool.com/subscribe

This guide is 1,277 words, a 5 min and 6 second reading time. Subscribe here. 📍 Introduction: An overnight invitation - whether with a friend, family member, or new romantic prospect - is an honor, and responsibility! Both hosting and guesting can lead to awkward or uncomfortable interactions. As Benjamin Franklin famously said, "Guests, like fish, begin to smell after three days." Whether hosting or guesting, a little etiquette know-how can go a long way towards receiving that coveted return invite. Let's dive in. Part I: Hosting✅ Instructions:Invite your guest(s) & set the dates.Ask about dietary restrictions.Share your address & relevant instructions (e.g., gate code). Prepare the guest room (e.g., wash linens, make the bed). Stock the kitchen & bathroom (see reference guides below).Host with style! 📝 Notes, Tips & Tricks:  Before & Upon ArrivalIf a guest is flying in, ask for arrival & departure information so you can track easily. If your home is in a remote area, offer to help your guests make transportation arrangements.Seek to make your guests feel welcome (e.g., ask about any special requirements or needs, show excitement for their visit). Upon arrival, greet your guests and show them to the room and bathroom they will use. Show them how to adjust the heating or air conditioning and where the light switches are. Give them a moment to relax and get settled. Share your routine with your guests and give them a heads up on any absences. (e.g., "Monday evening I have a work dinner, but let's plan on getting dinner together on Tuesday.”)The more comfortable the bedding, the happier your guest will be. While it's tempting to skimp on guest pillows & sheets, provide bedding you would be excited to sleep in. Want to provide next-level sleeping arrangements? Provide a couple of different types of pillows (e.g., soft, medium). During the Stay:Aim to make your guests feel as comfortable as possible by being attuned to their needs. Instruct your guests to help themselves to the kitchen or bar. If there is anything you don't want to share, tuck it away. Have some activities in mind to do with your guests, but also leave them time to relax or explore independently. Share with them some of your favorite restaurants, hikes, local museums, or other activities in the area. After the Stay: Assist your guests with their departure. Make transportation arrangements, if needed, and see them to the door. Thank them for any gifts or contributions and for the time together.Take a moment to relax! 📓 Kitchen Stocking Reference Guide Morning Beverage (highly recommended): Coffee or black tea; milk (or dairy-free alternative), sugar/honeyBreakfast (recommended): Bread & butter/jam, granola, yogurt, fruit (e.g., bananas, berries, apples); eggsSnacks (optional): fruit, crackers, cheese, nuts, olives, chocolateAfternoon/evening beverage (recommended): wine, beer, sparkling water, juice, herbal teaInformation (highly recommended): Wifi login (ideally written or printed)📓 Bedroom Stocking Reference Guide Bedding (recommended): comfortable pillows, extra blanket, fresh sheets  Closet (recommended): Hangers and space, 1-2 empty drawers Other (optional): a carafe of water and drinking glasses, reading material (a newspaper or magazine), extra phone charger, a snack. 📓 Bathroom Stocking Reference Guide  Shower (recommended): shampoo, conditioner, soap (e.g., liquid, wrapped/fresh bar) Sink (optional): toothpaste, extra toothbrush, sunscreen, body lotionMisc (recommended): hairdryer, feminine supplies, toilet paper, plunger, toilet brush Part II: Guesting ✅ Instructions:Receive invitation graciously (e.g., "thank you so much!") Accept or politely decline.Schedule transportation & other relevant logistics (e.g., cat sitter). Procure host(ess) gift.Pack. Travel. Arrive & enjoy! 📝 Notes, Tips & Tricks:  Before Arrival:When receiving an invitation, either accept or reject promptly within a couple of days. Do not waffle or ask to "play by ear"; this can signal that you aren't excited to spend time with your host. It can also make it difficult for the host to plan (e.g., stocking the fridge). Do not cancel unless necessary. In general, plan to stay no more than three nights. If your host is a close friend or you have visited before, it is common to stay longer. Listen to your intuition. Offer to bring treats & supplies (e.g., unique items from where you live, things you can pick up on the way). Share your expected arrival and departure times with your host, and do your best to be prompt. Offering some gift or token of appreciation upon arrival is suggested but not required. You can also provide a gift upon departure. The best gifts are personalized & shareable (e.g., if the host has children, bringing something the whole family can enjoy). Upon Arrival & During the Stay Upon arrival, greet your host, share your gift, and thank them for hosting you.  Minimize your impact as much as possible; a great guest doesn't add much work to the load. Be tidy and keep your items contained in your bedroom/area. Make your bed each morning and keep your room relatively organized (e.g., no clothes on the floor). If your host offers you hangers or drawer space, unpack & use them. Keep the bathroom clean & tidy (e.g., wipe the counters, hang towels, tidy the countertops, clear the drain of hair). Bring your toiletries; do not use your host's supplies without asking first. Help your host with their daily routine (e.g., offer to set the table, wash the dishes, make a favorite dish, or keep their children entertained). Always help clean up after meals unless you are firmly told not to. At the very least, clear your plates & dishes. Offer to help with errands (e.g., a grocery run, gassing the car)If you use the kitchen or any other common areas, leave it cleaner than you found it. (See The Daily Kitchen Cleaning routine for more information). Respect your host's plans and schedule (e.g., be timely, allow your host privacy, check with your host before making plans with others). If making plans with others, it's nice to invite your host, but not necessary. Keep your host in the loop on your plans, however, regardless of their invite status. If visiting a friend with roommates, it's nice to gift something that the whole group can enjoy. You're visiting their space, too. Departure: Ask your host how they would like you to leave the bedroom (e.g., make the bed or strip the sheets). Leave on time and thank your host. If you didn't bring a gift, order/procure one.The next day, follow up with your host by sending a thoughtful thank you note. While handwritten is traditional, email is now commonly accepted. ✍️ Sample Thank You Note: Dear Danielle, Thank you so much for hosting me this past weekend. What a fantastic time I had! From walks to cooking together to binging on The Great American Baking Show - everything was just so much fun. Getting to spend some quality time together was incredibly special. How lucky I feel to have you as a friend. I can't wait to see you out in New York in a few weeks! Lots of love, Michelle📓 Host(ess) Gift Reference GuideUpon ArrivalFood & Beverage: Wine, champagne, olive oil, chocolates, cookies, herbs, spices, gourmet saltsHousehold items: candle, set of linen/cloth napkins, dish towelsPlants: cut flowers, herb, orchid, indoor plant (ideally potted) Other/Misc: book (e.g., one you have enjoyed or think they would appreciate), board game/puzzleDuring/After the Stay: Financial contribution: Covering the bill (e.g., for an outing, restaurant meal, or groceries) Household items they don't have (e.g., cheese board, pitcher) Liquor (especially if you consumed a decent amount during your stay) Flowers (can't go wrong) 🎓 Further Study: The Daily Kitchen Cleaning Routine [Life School]Emily Post's Etiquette, 18th Edition 🙏 Have feedback? Did we miss something? Please leave a comment. Life School’s mission is to improve your quality of living, one new skill at a time. We send a weekly newsletter with three free lessons. This is a public episode. Get access to private episodes at www.trylifeschool.com/subscribe

Hi everybody,Welcome to the first edition of the Life School Weekly. This week we are sharing four guides we hope will elevate your quality of living. The first three are “unlocked” and available for the next week, regardless of your subscription tier. The fourth is “Premium”. You can learn more about our decision to launch premium content here.We hope you find these guides helpful and/or interesting! ~ Michelle & the Life School Team🗝 Unlocked This Week: Wiping Counters & Tables 🎬 (1 min & 20 sec): Tips to find your wiping rhythm & keep those surfaces crumb-free. Also, a new video! The Philosophy of MaxF, featuring Claire Conly ⭐️ 🎬 (2 min & 12 sec): Making life better by being more efficient. From strategizing errands routes to optimizing downtime while cooking, Claire has a knack for making the most of getting stuff done.Freezer Stocking Reference Guide 📓 (1 min & 34 sec): A printable reference guide covering what you can and cannot freeze, and how freezing speeds up midweek meal prep. 🔒 Premium-OnlyThe Etiquette of Dating 📓 (10 min & 7 sec): Whether seeking marriage or simply a romantic encounter, a dater armed with etiquette has a higher chance of success. Etiquette refers to the customs and guidelines that help people act with more sensitivity towards others. Contrary to popular belief, etiquette in dating is not outdated, nor is chivalry dead. Both, however, have evolved in the modern era. From swiping to snuggling let these tips & tricks inspire you to elevate your game. This is a public episode. Get access to private episodes at www.trylifeschool.com/subscribe

This guide is 2,748 words, a 10 min 59 sec read time (19:33 minute listen). Subscribe here. 📍Introduction: Whether seeking marriage or simply a romantic encounter, a dater armed with etiquette has a higher chance of success. Etiquette refers to the customs and guidelines that help people act with more sensitivity towards others. Contrary to popular belief, etiquette in dating is not outdated, nor is chivalry dead. Both, however, have evolved in the modern era. From swiping to snuggling, let these tips & tricks inspire you to elevate your game. 📝Notes, Tips & Tricks: General Principles:Dating shares the same word root as data. Approached through this lens, dating is a "data-gathering activity" that allows two people to learn about one another & explore whether or not they are romantically compatible. There's no need for high expectations, build-up, or pressure. You're just getting to know someone. Dating goals can vary widely (e.g., practice for marriage, fun, personal growth). If you have strong preferences (e.g., for something casual, something serious), it’s best to state that pretty soon. Regardless of your ambitions, however, remember that people can be easily hurt. Treat others the way you want to be (or you think they want to be) treated. It takes two to tango. This goes for both positive and negative experiences. If the date (or relationship) goes horribly, it is typically not one person's fault. If it goes well -- same story. It's best to approach & treat people as individuals. Believing that "all women are x" or "all men are y" can lead to false negatives (aka type II errors) and aloof behavior.Asking Out & Being Asked OutWhen asking someone on a date, be specific (e.g., "Would you like to go for coffee this weekend?"). General questions can be hard to answer (e.g., "What are you doing this weekend?") If you're the one asking for the date, give as much detail as possible (e.g., time, place to meet). Waiting until the last minute to pick a spot or time can make it difficult for your date to plan accordingly (e.g., clothing, transportation, scheduling).If you are asking someone out, it is typically assumed that you will pay. However, this can vary by wealth levels and cultures (e.g., in Europe splitting the bill is more common). If you suggest the place, it's nice to at least offer to cover the bill. Choose something less pricey if you are on a budget (see dating budget reference guide below). Relatedly, if you are the one being asked out, don't suggest a more pricey option. It could make your date feel uncomfortable & pressured. When asking someone out, double-check to ensure it aligns with their interests (e.g., don't book rock climbing without confirming your date isn't afraid of heights) If booking a restaurant with someone new, it's polite to ask about dietary restrictions. Relatedly, if you have strict food preferences or allergies, let your date know in advance. Don't cancel a date unless absolutely necessary. Scheduling and rescheduling a date over and over is unromantic, irritating, and can send the message that you aren't interested and/or reliable. Don't cancel on pre-existing plans to accept a date. It's rude to cancel on someone for a better option. Suggest meeting at a different time. Don't give false hope if you have no interest (e.g., I can't because I'm very busy with a work project right now"). Also, don't lie. It can come back to haunt you. Talking/Texting/CommunicatingDaters differ on their willingness to talk, text, or video chat before meeting in person. If you have strong preferences, share them. Be flexible.  Many people these days prefer to have some form of verbal communication (e.g., zoom/facetime, phone call) before meeting in the real world. This is a new norm. Embrace it! It can save you a lot of time and money. Tangentially, too much texting before meeting in real life can lead to a loss of momentum. It can also result in misinterpretations or projections. It is customary but not required to touch base (e.g., text, call) before a date to confirm details. If you are the one planning the date, try to do so the night before if possible. It creates a sense of anticipation and gives your date plenty of time to prepare. Preferences around grammar and punctuation differ. Matching your date's style is the best bet for harmonious text communication. Ghosting (not returning someone's text or call) is very rude & can leave someone hanging on without closure. If you aren't interested, thank your date for the time together and decline their offer. (See Ending Things Nicely below) Honest, direct communication can help avoid a lot of confusion & heartache. Sharing your feelings can go a long way. Nobody is a mind reader, and honestly stating what you are experiencing can go a long way in providing clarity. For inspiration, check out the Feelings Reference Guide below. If your feeling statement has the word "that" or "like" in it, you likely aren't speaking of your feelings (e.g., "I feel that/like you always do X" is a thought, not a feeling).  In the beginning (e.g., first 1-3 dates), it's typical for one person to take the lead in proposing dates and the other to follow by accepting or rejecting. If the lead is interested, they will ask for a second date. If you want to (co)lead, ask for the second date! Texting frequently between dates can hinder the romance associated with anticipation (e.g., "A relationship rarely dies of starvation, yet often dies of indigestion."; "Absence makes the heart grow fonder.”)On the Date: Make every effort to be on time. Nobody likes to be kept waiting. Additionally, tardiness implies you value your time more than your date's. If possible, arrive a few minutes early. Running a few minutes behind? Call (and apologize.)When picking up a date, it's polite to go to their door & ring the doorbell. Don't wait in the street or honk. If driving, tidy the car. If there are crumbs/dirt inside, vacuum. Don't arrive low on gas (or electricity). Holding doors open, allowing your date to exit the elevator first, or helping someone into their chair are chivalrous but not required. If you feel the desire to try these activities but are unsure, ask for permission.  If someone opens the door for you, thank them. When strolling on the sidewalk, walking on the side closer to oncoming traffic can be seen as an act of protection. If walking, try to match the pace of your date.  When picking seats at a table perpendicular to a wall, it is traditional that whoever faces the wall signals their lack of interest in scanning the crowd (e.g., for alternative date options). Don't order for your date unless they indicate that preference. Try not to check your phone while on the date. It can send the message that you are bored. Many people advise against discussing politics, religion, marriage, exes, children, or money on the first few dates. However, if one of these topics is important to you, it’s worth sharing early on (e.g., dates 2-5) rather than down the road. If there are deal-breakers on the table, better to find out sooner rather than later. Table manners will help you avoid disgusting your date (e.g., don't chew with your mouth open or talk with a mouth full of food, try not to eat too fast). Don't get drunk on a date. You may think you're charming, but you are likely to look sloppy and say (or do) something you regret. Show an active interest in getting to know your date (e.g., ask questions and refrain from monopolizing the conversation). However, don't pepper your date with questions and refuse to open up. Dating should be a two-way road. Don't interrupt your date. Additionally, avoid constantly interjecting with "uh-huh" or "yeah" as they speak. It's distracting and can send the message you are trying to speed them up. Life is long, and the world is small. Due diligence (both in hiring and dating) is common practice now. Treat others as you would like to be treated (and remembered or spoken of down the line).It is typical (& courteous) to walk or drive your date home. It shows that you care about your date's safety & wellbeing. Alternatively, you can wait until their transportation arrives. For next-level generosity, hail the rideshare from your phone and cover your date's journey. This ensures you know your date arrived home safely. If you had a lovely time on the date, express your thanks graciously (e.g., I had such a great time, would love to see you again"). Had a really great time? Express thanks both in person and with a follow-up text the next day. Grooming & DressingDon't wear clothing that may distract you. If you feel uncomfortable (e.g., too warm/cold/itchy/squeezed), you may appear nervous. Try to dress comfortably so your best self can shine through. Showing a lot of skin can distract your date, making it difficult to focus on a meaningful conversation. Also, it reduces the mystery & intrigue of what might come later. If you hope to touch your date, ensure your nails are clean and filed smooth. Bad breath is a major turn-off. Smell your floss. If it stinks, so does your breath. Body odor is avoidable & easily deterred with light deodorant or antiperspirant. Go easy on the scented type as it can smell like car freshener. Relatedly, while a bit of scent can be nice, overpowering smells may turn off your date. Go light on the cologne/perfume. 1-2 spritzes are generally sufficient. If you think there will be walking, wear shoes you can walk in. Physical Romance: When exploring physical chemistry, consent (ideally enthusiastic) is required. If you sense hesitation from your date, pause. If you doubt your ability to read body language, go slowly. When in doubt, ask your date (e.g., would you like (for me) to XYZ?) If you aren't sure whether or not you are romantically interested in someone, consider getting to know them as a friend first. A true romance typically blooms naturally. It is your duty to disclose anything that could affect your partner's health.If you don't feel comfortable discussing topics related to safe sex (e.g., STDs, testing), reconsider if you are ready to get physical. It is entirely acceptable to require a test before engaging physically with your date.Don't lie (e.g., signal interest in something serious if you aren't).PDA can make others around you feel uncomfortable.  With that said, if a special moment arrives, embrace it. (See this video for inspiration) Ending Things NicelyIf you end a dating relationship with kindness and grace, you open up new opportunities for yourself (e.g., starting a friendship, being introduced to one of their friends). Ending a date early is generally considered rude & will likely hurt your date’s feelings. However, if you are genuinely uncomfortable or have been hurt in some way, it is acceptable to depart early (e.g., after dinner & before dessert). If someone asks you for another date and you don't want to accept, be gracious and thank them. Then turn them down nicely. Do not lead people on. It's cowardly & selfish. When ending things, don’t lie. Lies are unethical and can brand you as a “liar” if caught. If you end something and are sincere about staying friends, let some time pass and follow up with a friendly invitation. If the timing is off, be upfront (e.g., "Thank you for asking me out. I would like to but [insert timing-related issue here]. Would it be okay if I reach back out when things change?")Sample rejection verbiage: "I see this more as a friendship than something romantic"; "I've recently started seeing someone, but thank you."; "I don't think we have enough chemistry."; "I am sorry, but I have a rule to never ___."; "Something is missing."; "The timing isn't right." Accepting Rejection With Grace If someone turns you down, accept it graciously. If, however, you think your rejector has made a grave mistake, it's acceptable to ask for another chance. It is acceptable to ask for feedback if you can abstain from becoming pushy or defensive. Remember that the right guy/gal won't let you get away, there are many fish in the sea, and dates are like streetcars. If you miss one, another one’s on the way. Learning to accept rejection is a part of life. Try not to obsess or take it too personally. It's their loss. Let your friends be there for you. Dating App ProfilesPictures should be equal parts "accounting" & "marketing." Market your strengths (e.g., high-resolution photos in good lighting) and account for who you are (e.g., recent photos that don't hide your face or body). Don't lie about your age or height. (Rounding up half an inch is permissible.)Avoid group photos if at all possible. They require an additional mental load for your prospective date (who likely has swiping fatigue). You may think you look dissimilar from your friends. On a 3x3 inch image, it's often hard to tell.Answer questions in a way that helps someone get a sense of your personality. Sharing that you relish widely popular food/activities/music is unlikely to differentiate you from others. Don't be afraid to ask a friend or family member for help. Sometimes we aren't the best judges of our strengths and quirks. Introducing others: If you want to set two people up, it's best to ask both their permission beforehand, separately. If one person tends to be pickier than the other, ask that person first. Show a picture and make a quick pitch. If they aren't interested, let it go. One easy way to introduce people to one another is to create a scenario where they can meet naturally, in person, in a group setting (e.g., invite them both to an event or party) Introducing people is a great way to put positive karma into the world.  Dating & Money: In theory, the person who initiates the date signals their intent to pay. This goes for suggesting an addition to a date underway as well. It’s polite to at least offer to split the check. Most likely, your offer will be refused (at least on a first date). If you strongly prefer to pay, kindly explain that.If someone pays for you, thank them. Some more traditional types will prefer to pay/be paid for the first few dates. This is something worth discussing if it makes you uncomfortable one way or the other (e.g., "how do you think/feel about paying for dates?")The early stages of dating often transform as a couple builds more trust and talks through preferences around spending money. Do not assume that what happens on the first few dates will be set in stone. Paying for a date should not correlate with any romantic outcomes.If eating at a restaurant and the menu is expensive, try to pick something in the mid-price range or look to your date for guidance (e.g., mimic their general approach). Splitting the check early on (e.g., the first three dates) can be read as a lack of romantic interest — signal at your own risk. 📓Dates by Budget Reference Guide $: walk/hike, coffee/tea, phone call/video chat, local park, museum, volunteering$$: brunch/lunch, movie, drinks, picnic, host for dinner $$$: out to dinner, cultural event (e.g., show, concert)$$$$: trip/vacation📓 Feelings Words Reference Guide: Do you struggle to talk about feelings? Here are some words to help guide/inspire you. Happy: relaxed, calm, playful, silly, delighted, spontaneous, amused, optimistic, joyful, excited, satisfied, content, confident, charmed Anger: annoyed, aggravated, bugged, cranky, disgusted, enraged, fuming, agitated, frustrated, mad, resentful, furious, lividFear: uneasy, tense, nervous, insecure, worried, afraid, frightened, fearful, anxious, shocked, stuck, lost, trapped, helpless, paralyzed, insecure, uncomfortable, unsure Sadness: disappointed, low, down, blue, gloomy, unhappy, hurt, miserable, terrible, crushedFatigued: thirsty, hungry, tired, worn out, shaky, sick, ill, exhausted, stressed, fragile, vulnerable, insecure, discouraged, overwhelmed  Seeking: curious, motivated, energetic, intrigued, engaged, productive, creative, eager, confident, focused, determined, inspired, ambitious, obsessed Caring: helpful, secure, considerate, friendly, loving, connected, understanding, nurturing, attached, tender Romantic: affectionate, tender, frisky, physical, turned on, passionate, flirtatious🎓 Further Study Emily Post's Etiquette, 18th EditionDating Then & Now [Business Insider]F** yes or no by Mark MansonGhosting a Twitter thread by @SahilHow To Not to Die Alone 📖 by Logan UrgyDifficult Conversations 📖 by Douglas Stone, Bruce Patton & Sheila Heen Nonviolent Communication 📖 by Marshall B. Rosenberg The Little Mermaid | Kiss the Girl 🎬 by DisneyLife School’s mission is to improve your quality of living, one new skill at a time. We send a weekly newsletter with three free lessons. This is a public episode. Get access to private episodes at www.trylifeschool.com/subscribe

This email is 272 words, a 1 min and 5 second reading time. Hi Everybody & Happy Monday -Fourteen months ago, we launched the Life School Substack with the mission to help people broaden their life skills & improve their quality of living. We hope that we have delivered on this goal and that you have found our content useful! As we enter this next phase of our development as a startup, we are focused on building a company that can grow and evolve for years to come. Producing lessons for free has been a great way to learn & get feedback, but now we need to know what content is worth paying for. Starting tomorrow, September 28th, all lessons published to date (~80 so far) will be available to Premium Subscribers only. Additionally, most of our posts going forward will be for premium subscribers only. You can see our proposed syllabus here. We will continue to have a free subscriber tier. Free subscribers will have access to three free lessons at a time, which we will rotate weekly.  If you have found Life School enjoyable and/or helpful, please consider subscribing. Premium subscribers will have access to our Slack group, as well as receive all new posts. Our first premium-only post will be The Etiquette of Dating. To thank you for being an early subscriber, we are offering a 30% discount on annual subscriptions ($35 instead of $50/year). Alternatively, you can subscribe monthly for $5/month. Thank you so much for being on this journey with us. If you have any questions, concerns, ideas, or would like a free/comped subscription for any reason at all, please email me. ~ Michelle & The Life School Team This is a public episode. Get access to private episodes at www.trylifeschool.com/subscribe

This lesson is 899 words, a 3 minute and 35 second read time. It is the third lesson of The Weekly Kitchen Cleaning Routine. 📍 IntroductionThere are some great benefits to having a clean and well-organized fridge. A big one is being able to find an ingredient while cooking. Digging around your fridge for something mid-cooking can lead to items scorching. Another advantage is reducing forgotten items. Lost ingredients & leftovers often spoil, leading to financial and environmental waste. Is your fridge a jumble? Fret not! Here are some tips and tricks to help you get spiffed up fast. ⚙️ Gear All-purpose cleaner (or dish soap) Cleaning cloth Fridge thermometer (optional)✅ InstructionsBasic CleaningReview fridge for spoiled foods. Remove and toss/compost.Spot clean with a warm, damp cloth & all-purpose cleaner as necessary. Organize the refrigerator to your preferences. Deeper Cleaning (2x/year+) Remove all items from the refrigerator.Wash bins and shelves in the sink with hot soapy water.Wipe down other surfaces with a warm, damp cloth & all-purpose cleaner.Wipe dry.📝 Notes, Tips, and TricksGeneral:The less food you waste, the more money you save. Organized home chefs often waste

Hi everybody! Are you listening to this recording? Are you subscribed to our podcast on Spotify, Overcast, or iTunes? If yes, we want to get to know you. If you're open to having a call with our founder, me, Michelle, please email me at michelle@trylifeschool.com. I'd love to set up a 15 minute phone call to learn about what you're liking and what we could do better.Again, my email is michelle@trylifeschool.com. Thank you so much for listening and hope we can chat.~ Michelle—🎧 Subscribe on iTunes, Spotify, or Overcast. This is a public episode. Get access to private episodes at www.trylifeschool.com/subscribe

This lesson is 662 words, a 2 min and 38 second read time. It is the second lesson of The Weekly Kitchen Cleaning Routine.📍 Introduction Like a painter approaching a blank canvas or a writer sitting down to a neat desk - a home chef at a shiny cooktop is likely to feel more inspired & at ease. With that said, a stovetop isn’t always so easy to clean. Splatters, spills, smears - there are many ways that grease and residue build up and cake on. This lesson is about how to keep the stovetop clean. Let’s dive in. ⚙️ Required Gear Towel or sponge for cleaning (e.g., terry bar mop) Towel for wiping and drying All-purpose cleaning spray (or dish soap) Baking soda (optional)✅ InstructionsGas stove with burners Ensure the stove is off and cool. Remove all grates (what pots and pans sit on) and burner caps (disks on tops of burner heads). If needed, wash everything in the dishwasher or by hand.Dry-wipe debris and crumbs off the stovetop. For a light clean, spray 2-3 times with cleaning spray, allow it to sit for one minute, and wipe the surface down with a cloth. Wet one side of a fresh cloth to rinse, using the other side to wipe dry. For a deeper clean, use a warm soapy non-abrasive sponge. Wash down the stovetop using minimal water to avoid getting burner heads wet and damaging components. To remove burnt or stuck on food, add a paste of baking soda and water for 2-3 minutes. Wring and reuse sponge to rinse or use a fresh towel (half for rinsing, half for wiping dry).  Reassemble the stove. Electric stove with coilsEnsure the stove is turned off and cool.Wipe down coils with a damp cloth. If coil burners are heavily soiled, turn coils on high for a few minutes to burn off residue. Once cooled, use a dry toothbrush or abrasive sponge to scrape off any remaining residue. If drip pans are heavily soiled, pull coils out of the stove and remove drip pans. Wash them in warm soapy water or soak in a mixture of one part vinegar and two parts baking soda.Rinse and wipe down with water and allow to dry. Lift the top to check for burnt food underneath, removing as necessary. When all parts are dry, reassemble.Glass or ceramic cooktopDry-wipe surface to collect any food pieces or crumbs. Spray with warm water or all-purpose cleaner. Wipe with a microfiber cloth or clean towel. To deep clean, sprinkle baking soda on top and cover with warm damp soapy cloths. Let sit for 15-30 minutes. Remove towels, using cloths to wipe down the cooktop.Use a lint-free cloth (e.g., microfiber) to dry and polish.📓 Notes, Tips & Tricks Ideally, wipe down the stovetop after every use. Messes are easiest to lift off when fresh. More quick cleans = less deep cleans. If you don’t have time to do a proper clean, at least wipe off new spots, drips, or spills. If you have many crumbs on or inside the stove, you can use a vacuum cleaner to sweep them up. Avoid abrasive cleaning solutions and pads that can scratch the stovetop.To scrape off hardened foods, use a plastic knife or spatula. Avoid metal, which can scratch.Stovetop cleaner is highly optional and rarely required. Soap, all-purpose cleaner, and baking soda are almost always sufficient. Cotton cloth works well for this job as it’s strong, absorbent, & inexpensive. Terry cloth is particularly effective as it has extra texture for scrubbing. Dedicated bar mops (like these) or old towels cut up into rags work quite well. 🎓 Further Study: The Daily Kitchen Cleaning Routine [Life School]How to Launder Your Kitchen Towels 🎬 [Life School]How to Clean a Stove Top [YouTube]The Ultimate Step-by-Step Guide to a Clean Stove [Food52]Cleaning Routine - Electric Stovetop 🎬 [YouTube]How to Clean Your Glass Stovetop! 🎬 [YouTube]—✏️ What should we research next? To weigh in, fill out this 1-minute survey here. 🎧 Prefer to listen? Subscribe on iTunes, Spotify, or Overcast. This is a public episode. Get access to private episodes at www.trylifeschool.com/subscribe

This lesson is 777 words, a 3 min and 5 second read time. It is the first lesson of The Weekly Kitchen Cleaning Routine. 📍Introduction: Like a weekly face mask or steam at the gym, a deep kitchen clean can feel oh so satisfying. By tackling more challenging cleaning activities once a week, they become an integrated part of your self/home-care routine. This regularity will help reduce buildup and ensure that your workspace performs at its best. Working in a sparkling kitchen is more pleasant, comfortable, and relaxing. The weekly routine builds on what we covered in The Daily Kitchen Cleaning Routine. It focuses on the deeper levels of cleaning, covering techniques & hacks to deal with tougher messes (e.g., sticky floors, oily fingerprints, and smelly sinks.) In this course, we have structured the heftier cleaning duties into a few discrete tasks. They are: wiping appliances & cleaning the stovetop, tidying the fridge & emptying the trash, vacuuming & mopping the floors, cleaning & disinfecting the sink, laundering kitchen towels, and caring for tools. Let's dive in. ⚙️Required Gear: Vacuum (highly recommended, or broom/dustpan) Mop (spray or traditional) & floor cleaner (optional) Cleaning cloths (e.g., microfiber, terry bar mop towels) All-purpose sprayAbrasive powder (e.g., baking soda) Abrasive sponge Laundry detergent  🛒 Product Recommendations:*Note - additional gear can be found in the Daily Kitchen Cleaning RoutineVacuum (cordless highly recommended, e.g., $$, $$$) Mop: Spray/pad for wooden floors: ($), Spin mop for stone/tile: ($)Bar mops/rags: can repurpose old towels & tees or buy inexpensive matching ($)All-purpose cleaner: natural recommended ($$)Abrasive powder: Baking soda or Bar Keepers friend ($) 🔢 The Weekly Kitchen Cleaning Routine (More detail in following lessons)Wipe down stovetop & appliances.   Clean out & tidy the fridge. Empty trash & recycling. Vacuum the floors & if necessary, mop. Rinse & disinfect the sink.   Launder cleaning towels. Care for tools (as needed).  📝 Notes, Tips & Tricks: Done all at once, these tasks will take ~20-30 minutes. Alternatively, you can break them up throughout the week into micro-cleans at ~ 10-15 min each. If done weekly, this routine prevents the buildup of dust and grime. It does not, however, guarantee a spotless kitchen at all times. For a "next-level" clean kitchen, we recommend the following activities every ~3 days, or as needed: (1) clean stovetop, (2) disinfect sink (3) vacuum.A cordless vacuum stored near the kitchen can do wonders for those who love to cook in their bare feet. Kitchen cleaning can be a great background activity for other things (e.g., podcasts, thinking time, music, talking on the phone). It is also great for getting the body moving and blood flowing (especially emptying the dishwasher & mopping the floors 🕺).A kitchen timer or clock can help you get a sense of how long things take. Try setting it for 10 minutes and racing to "beat the clock" with a given activity. You might surprise yourself with how little time most activities take. Individual cleaning tasks make for great desk/screen-time breaks. Kitchen cleaning products are ideally stored together in the kitchen (e.g., in a bin or bucket under the sink or inside a cupboard nearby)📓Kitchen Cleaners Reference Guide Cleaning fluids range in pH from 0 (acidic) to 14 (alkaline). 7 (dish soap) is neutral. Alkaline cuts through dirt, grease, proteins, oils, and other organic items. Acids are better for calcium, rust, and other minerals. Chlorine Bleach: pH level 11-13 (highly alkaline); corrosive and requires ventilation, not safe on many surfaces and can bleach fabrics; great at whitening and removing stains Ammonia: pH 12; also corrosive and requires ventilation, don't mix with other ingredients (creates harmful gasses); works wonders on tough dirt and grime. Oven Cleaner: pH 11 to 13: similar to ammonia Borax: 10, breaks down oils and organic dirt, effective as a laundry booster Baking Soda: pH 8 to 9: just barely alkaline, can cut through grease and dirt but not strong enough to be corrosive, great for many areas of the home b/c less toxic.Mild Dish Soap: 7-8: neutral cleanser, if it's labeled "mild," "gentle" or "great for hands," chances are it's neutral; great for everyday cleaning, not damaging for surfaces, can be used many places other than kitchen sink (e.g., cleaning stovetop, floors); cuts through grease Stone Cleaner: pH 7 to 10; 7 recommended for natural floors, marble, etc. Vinegar: pH 3 - acidic - great for removing mineral deposits but can also damage some surfaces (e.g., stone) Lemon Juice: pH 3, acidic - great for cleaning copper pots and drains but careful on stone or near grout 🎓 Further Study: The Daily Kitchen Cleaning Routine [Life School]How to Clean Everything in your Kitchen!🎬 [YouTube] Average pH Levels of Common Cleaning Supplies—🎧 Prefer to listen? Subscribe on iTunes, Spotify, or Overcast.🗣 Discussion topic: Do you have a favorite weekly kitchen cleaning task or hack? Let us know in the comments below. 👇 This is a public episode. Get access to private episodes at www.trylifeschool.com/subscribe

This announcement is 99 words, a 23 second reading time. 👋 Hi everybody -Today we have a few quick announcements. Welcome new subscribers! We are excited to have you on board. Next Course Survey: What should we research next? Meal Prep? House Cleaning? Car Maintenance? Cocktails? Fill out this four-question (1 min) survey to weigh in. Navigating Life School: We updated the Table of Contents to make lessons & courses easier to find. It is pinned to our homepage: www.trylifeschool.com. Hiring: We are looking for a Lead Researcher to help create lessons & courses. Know anybody who might be a fit? Here’s the JD. Have a great week!    ~ Michelle, Chief Researcher Survey Question #1 This is a public episode. Get access to private episodes at www.trylifeschool.com/subscribe

This lesson is 250 words, a 59 second read time. It is the introduction to The Fantasy of Camping (coming soon). Save your spot on the log.📍IntroductionS’mores, crackling fires, hats, fuzzy socks. Strumming a guitar, drinking beers while grilling some dinner, gazing at the stars. The simple pleasures of camping are hard to ignore. There is nothing quite like it. Camping is about tapping into a part of ourselves that we often ignore. That part of us that’s primal. Survivalist. The adventurer. The part that believes in ourselves to survive without our modern creature comforts. When we push ourselves to get out of our comfortable lives, we develop a deeper confidence in ourselves. We feel stronger. Competent. Reunited with our inner selves. Add this to a nice old fashioned simplicity and a much needed break from wifi and you have yourself the perfect, inexpensive, rejuvenating vacation. And yes - camping is hard.  There are bugs, sporadic bathrooms, and chills. It requires gear and prep and time. It runs risks - of ending up more stressed than just not going anywhere at all. But - talk to any longtime camper. The kind that have the knowledge and the skills. The type that know what they are doing, where they are going and how to get there. Ask them if they would ever give it up…And that is why we are creating this course. You shouldn’t have to do hundreds of hours of research, or learn the hard way. We’re here to get to the point, the TLDR - of how to camp in comfort. Welcome to camping for indoor people. This is a public episode. Get access to private episodes at www.trylifeschool.com/subscribe

This lesson is 926 words, a 3 min and 42 second read time. It is part of How to Boil Water, as well as the MaxF Meal Prep Collection. 📍 Introduction Versatile, easy to store, economical, and delicious, rice is a staple of home chefs worldwide. Feeding more people in the world than any other crop, it's no surprise that rice is highly convenient. Whether used as a main ingredient, side, or base, rice adds a scrumptious fluffy texture to almost any dish. Requiring only water, a pot, and a dash of patience, rice is an ideal ingredient for maximum efficiency meal prep. Go ahead, put the lid on, and let the steam get to work. You'll be fluffing the rice before you know it. 🛒 Ingredients Rice Kosher Salt (optional)⏲ Instructions Wash the Rice (~30 seconds) Pour rice into the cooking vessel (e.g., pot, rice cooker insert) Fill with water & swish with your fingers. Tip out the cloudy water (be careful not to pour out the rice). Repeat until the water runs almost clear. Drain (fine-mesh sieve recommended).  Cook the rice (~20-30 min) Add water (~1 part rice to 1 1/3 parts water for white, 1:2 for brown)Add salt (1/2 to 1 tsp per cup) - optional.Bring to a boil on high. Then reduce heat to low, and simmer, covered. Check the rice after ~17 minutes (30 for brown). If there is excess water, drain it. Turn off heat and let rest covered for 10 minutes.Fluff the rice with a fork or spoon. Serve or store. 📝 Notes, Tips & TricksGeneralRice is highly economical. Purchased in bulk, it can be as low as $0.05 per oz ($0.10 for a standard serving of 1/3 cup dry).While pre-made/microwaveable rice is convenient, it is expensive (~$2/serving or ~20x the price of dry). Pre-made bags also take up space in your freezer & generate unnecessary packaging waste. Noteworthy: Over half of the world relies on rice for more than 20% of their daily caloric intake.A cup of cooked white rice is approximately 242 calories, 0.4g of fat, 53 grams of carbs, 0.6g fiber, and 4.4 grams of protein. Brown rice is slightly higher in fiber (~1g/serving more) and thus digests slower, keeping you full longer.  White rice varies in style & use (e.g., arborio for Italian risotto, bomba for Spanish paella, basmati for Indian or Pakistani dishes, jasmine for Thai & Vietnamese curries & stir-fries, short-grain for sushi or rice pudding) Brown rice is whole grain, while white rice is processed and refined. A machine is used to "pearl" the rice of its bran, germ, and endosperm. Advantages of processing include longer shelf life (fewer oils & nutrients to spoil) and faster cook times. Cooking: Rinsing the rice helps avoid sticking & clumping. Some cooks skip this step. Water ratios vary by type of rice. For long & medium-grain (e.g., basmati & jasmine), use 1 cup rice to 1 1/3 cups water. With short-grain use 1:1. For brown, use 1:2. For firmer, drier rice, reduce the water by a few tablespoons. For softer & fluffier, increase by a few tbsp. Make sure the water is under the halfway mark in your pot to avoid overflow. Resist the urge to check the rice. Removing the lid allows the steam to escape. This leads to plunging temperatures, a lengthened cook time, and overcooked or mushy grains.  Listen for the sounds of doneness (from bubbles to "steamy"). If the grain is too al denté: return to a covered pot to "carry-over" for a few min. To soften further, add some water, cover, and place on a low flame for 5-10 min. If the grain is overcooked (e.g., mushy): spread it out in a single layer on a plate or sheet tray to accelerate cooling and evaporation. For additional flavor, cook rice with a pat of butter or splash of olive oil. You can also cook it in stock/broth or with part of a bouillon cube. Some dishes that use rice: fried rice, stir fry, grain bowls, in soup, in salads, as a side dish.Popular rice toppings/add-ins include: flaky sea salt (e.g., maldon), chopped nuts and seeds (e.g., almonds, cashews, pinenuts, sesame), dried fruit (e.g., cranberries, currants), herbs (e.g., cilantro, parsley), spices (e.g., saffron, cardamom, cinnamon, bay leaf), alliums (e.g., scallions, garlic). To cook in an oven, bring the rice to a boil in an oven-safe vessel. Then place in 350°F oven to cook through (~17 min for white). Rest & fluff. If you eat a lot of rice, a rice cooker (like this one) is an invaluable investment. It essentially guarantees perfect rice and can also produce a wide range of other grains (e.g., oatmeal, quinoa, polenta). Leftovers & Storage: Cooked rice lasts in the fridge for ~ five days. Store leftovers in an airtight container. To reheat, microwave with a few sprinkles of water (or add an ice cube). Cover with a damp paper towel or plate. Alternatively, reheat in a pot on low heat with some water & a lid. Day-old (or older) rice is ideal for fried rice (it absorbs the oil & gets crispy). White rice has a shelf life of two years. Brown rice turns faster than white rice due to its higher oil content (~ 6 months.) Keep rice in a sealed container out of sunlight. If it smells musty or oily, toss it. For economical purchasing, consider buying in bulk. You can keep a large jar or container within reach & store the bag elsewhere. 🎓 Further StudyGrain Bowls [Life School]The Philosophy of MaxF [Life School]37 Best Rice Recipes [Epicurious]How to Make Perfect Rice by Gordon Ramsey 🎬 [YouTube] Brown Rice vs White Rice: Which is Better For You? [Healthline] —✏️ Did you like this lesson? Loved it! · Pretty good · Could be better💡 Have an idea for a lesson? Request one here.🤓 Know someone who would make a great Head of Research? We’re hiring!🎧 Prefer to listen? Subscribe on iTunes, Spotify, or Overcast.📚 Want to learn more? Check out the Bulletin Board. This is a public episode. Get access to private episodes at www.trylifeschool.com/subscribe

This lesson is 766 words, a 3 min and 3 sec reading time. It is part of How to Boil Water, as well as the MaxF Meal Prep Collection. 💡 Introduction: Steaming is a skillset worth mastering because it is one of the easiest, healthiest, and fastest ways to cook vegetables. All you need is a pot, a steamer, and some vegetables to put in it. Within minutes you’ll have lightly cooked veggies - easy to whip up into a side dish or save for later use. Steamed vegetables are extremely dietetic because they require no fat or oil to cook. Better still, they provide a perfect blank canvas for dressings & toppings.🧂 IngredientsVegetable(s)Toppings (optional) ⚙️ GearPot (with lid)Steamer  ✅ InstructionsPlace steamer basket in the pot & bring one inch of water to boil While heating, chop vegetablesAdd vegetables, place lid & set a timer (see timing reference guide)Check vegetables for doneness (see notes for more detail) Carefully remove the steamer basket or use tongs to transfer vegetables to another dish Dress & serve, or store. 📝 Notes, Tips & Tricks Steaming is a moist heat cooking method that surrounds food from above and below with steam, which helps keep veggies moist and intact. It also helps preserve a vegetable’s color, flavor, texture, & nutritional value (e.g., vitamin B & C) due to the gentle nature of the steaming process. Steamed vegetables are more nutritional than raw. The steaming process breaks down tough outer layers and cellular structures, making it easier for the body to absorb nutrients. Boiling, on the other hand, causes many nutrients to leach into the water.  There are many types of steamers - bamboo, metal, silicone, even using a plate or small metal colander/sieve. Steel folding baskets are ideal as they expand to fit any pot and are easy to procure (e.g., local hardware or grocery store). To steam using a plate, make three balls of aluminum foil & place them under an inverted plate inside the pot. In general, try to keep the vegetables from touching the water as they can get soggy. However, if you’re in a big rush, you can put some water in a pot and steam the veggies on top. Less porous veggies will do fine (e.g., broccoli, greens). Keep vegetable size & shape uniform. This ensures they cook evenly (e.g., no mushy/crunchy pieces). Smaller pieces will cook more quickly, so cut oversized or dense items like winter squash into manageable chunks. Frequent checking slows down cook time as the steam evaporates and must build up again. Use a timer to avoid this problem. For the most exact timing, set the timer a bit early (~2-5 min, depending on suggested length) to ensure you don’t overcook. To check for doneness, poke with a sharp knife. Alternatively, remove a piece, let it cool, and taste. Vegetables should be bright and firm. If the vegetable is “squeaky,” it’s undercooked. Mushy is overcooked. Aim for a slightly al denté (firm) texture, as the vegetable will continue cooking after removed from the steam. If you’re cooking two or more vegetables simultaneously, cut the longer-cooking vegetables into smaller pieces than the quick-cooking ones.Safety: Steam burns can be severe. To avoid, wear protective mitts and never lean over a pot as you remove the lid.To avoid soggy, water-logged vegetables, remove the lid and transfer vegetables to a plate or sheet tray to evaporate for a couple of moments before the next step in your recipe.A quick trick for adding melted butter: remove the vegetables from the pot while still hot & pour out the water. Add the butter to the still-warm pot, let it melt, swirl it around, and add back the veggies. Then top with cheese, breadcrumbs, lemon juice, etc. You can steam other foods too (e.g., delicate ones like dumplings & fish) 📓 Steam Time Reference GuideTime in minutes; the goal is al denté (enjoyably firm, not mushy) 3-5: spinach, bok choy, cut asparagus, sliced summer squash, fresh shelled peas5-7: kale, chard, green beans, sugar snap peas7-10: cauliflower, broccoli, whole asparagus spears, corn on the cob, leeks,10-15: cut potatoes, cut or baby carrots, small turnips, winter squash, brussel sprouts, cut sweet potatoes25+ min: artichokes, small potatoes, beets🗂 April & Michelle’s Favorite RecipesClassic: melted butter, grated parmesan, lemon  Californian: olive oil, salt flakes & lemon Asian-inspired: soy sauce, chili-garlic paste, sesame oil, and rice vinegarMediterranean-inspired: tahini, garlic, lemon, yogurtSpicy: hot sauce, butter, and limeOther toppings & flavors: breadcrumbs, maldon flakes, toasted nuts, salad dressing, pesto, harissa, tapenade, fresh herbs - get creative! 🎓 Further StudySeasonal Vegetables to Boil [Life School]How to Steam Without a Steaming Basket [Epicurious]The healthiest ways to cook veggies and boost nutrition [CNN]—🙋‍♂️ Have an idea for a lesson? Request one here. 🤓 Know anybody who would make a great Head of Research? We’re hiring!📚 Want to learn more? Check out the Bulletin Board.🎳 Lesson Team: Michelle Tandler (Research) & April Word (Expert Chef) This is a public episode. Get access to private episodes at www.trylifeschool.com/subscribe

This lesson is 641 words, a 2 min and 33 second read time. It is part of How to Boil Water and the MaxF Recipes collection. Leftover roasted potatoes & beets, toasted pine nuts, shredded white cheddar, defrosted pesto cube, veggie sausage, pickled red onions, red quinoa. 📍 Introduction: Allowing you to use what you already have on hand, grain bowls are the ultimate, elegant MaxF meal. These delicious, nutritious, and fun-to-make bowls require no unique ingredients or techniques. Additionally, they serve as a delightful blank canvas for endless experimentation and creativity. Whether combining previously prepped ingredients, or using up leftovers, so long as you start with flavors you like, you can't go wrong. Go ahead and give grain bowls a shot. You might just surprise yourself. 👨‍🎨🧂 Ingredients(All optional)Grains (~¾ cup per serving) Toppings (e.g., protein, vegetables, garnish) Dressing/sauce ✅ Instructions: Start with a base of room temp or warmed grains Layer & arrange the toppings Drizzle a few spoonfuls of sauce or dressing  Serve & enjoy! 📝 Notes Tips & TricksA grain bowl is only as good as the sum of its parts. Use ingredients you like. For extra flavor, cook the grain in stock or with a bouillon cube. Reheat the grain before serving or toss with a light dressing if serving cold.For a visually appealing bowl, use contrasting colors & textures. For dynamic flavor, experiment with varying temperatures (e.g., cold grains & warmed proteins) & textures (e.g., crunchy, tender). Seasons can serve as inspiration. In winter, try using roasted veggies (e.g., cauliflower, broccoli, brussel sprouts) and warmed proteins or beans. In spring or summer, try adding crisp, light vegetables (e.g., salad, cucumbers, tomatoes) and cold proteins (e.g., tofu, lentils). For easy assembly throughout the week, prep some ingredients in advance (e.g., batch cook grains, make a sauce, wash/chop/roast vegetables.) If you like routine in your life, consider having a weekly Grain Bowl Day. Monday is great if you meal prep over the weekend. Alternatively, later in the week can work well for using up odds & ends from previous meals (e.g., takeout). Wide, low, flat bowls allow you to layer the flavors & capture sauce. Plates can lead to sauce running. Layer flavors by dressing each component separately.Arrange your toppings on top as opposed to tossing everything together. This makes every bite a unique combination. If using raw vegetables, slice them thin or chop them up small. 📓 Grain Bowl Ingredients Reference GuideGrain: rice (e.g., brown, white, wild), quinoa, farro, couscous, millet, pearled barley, polenta, wheat berries, cauliflower rice Protein: fish (e.g., salmon), roasted chicken, steak, roasted turkey, tofu, beans (e.g., lentils, chickpea, black, heirloom), cheese (e.g., feta, goat, parmesan, cheddar), egg (e.g., poached, medium-boiled)Cooked vegetables: roasted sweet potato, beets, asparagus, carrots, sautéed mushrooms, cauliflower, broccoli, roasted brussels sprouts, green beans, peppers, eggplant, squash, chard, edamameRaw vegetables: carrots, fennel, radish, cucumber, celery, snap peas, tomato, avocado, peppers, cabbageLeafy Greens: lettuce, spinach, arugula, kale, radicchio  Sauce: olive oil & lemon, vinaigrette, leftover takeout dressings (e.g., peanut sauce, caesar), pesto, miso, harissa, sriracha, creamy dressings (e.g., tahini yogurt, blue cheese, green goddess), soy sauce, warm broth  Garnish: herbs (e.g., cilantro, dill), toasted nuts or seeds, scallions, sprouts or microgreens, crumbled cheese, anything pickled (e.g., pickled red onions) 🗂 Chef April's Recipe BoxMediterranean: Freekah or farro, grilled chicken, chickpeas, marinated red bell pepper, cucumber, tomato, tahini yogurt sauce, kalamata olives, crumbled fetaSouth of the Border: Quinoa, grilled steak, black beans, sauteed peppers or spinach, thinly sliced cabbage, avocado, salsa, pickled peppers, toasted pepitasPoke: Sushi rice, tuna or salmon poke, avocado, edamame, sweet onion, seaweed salad, spicy mayo sauce, toasted sesame seedsJapanese: Brown rice, broiled salmon, marinated tofu, roasted sweet potato, sesame-miso dressing, sliced scallions, furikakeItalian: Polenta, sautéed vegetables (e.g., mushrooms, spinach, cherry tomatoes), cheese, protein (e.g., beans, meatballs, bolognese). Veggie delight: grain of choice, variety of grilled/ roasted/boiled vegetables, (crispy) chickpeas, arugula, cherry tomatoes, green goddess dressing, crumbled goat cheese, toasted almondsBreakfast (sweet): oats or multigrain porridge, fresh fruit, nuts and seeds, milk, maple syrup, cinnamonBreakfast (savory): steel-cut oats, sauteed kale, mushrooms, crumbled bacon, hot sauce, poached egg🎓 Further StudyThe Philosophy of MaxF [Life School]How to Cook Grains [Life School]How to Boil Vegetables [Life School]Seasonal Vegetables to Boil [Life School]Roasting Vegetables [Life School] 32 Grain Bowls [Bon Appétite]15 Great-Tasting Grain Bowls [Brit & Co]Grain Bowl Sauces [New Baguette]——————————————————🤓 Know anybody who would make a great researcher? We’re hiring!✏️ Did you like this lesson? Loved it ⭐️ · Pretty good 🤷‍♂️ · Could be better 😐🎧 Prefer to listen? Subscribe on iTunes, Spotify, or Overcast.📚 Want to learn more? Check out the Bulletin Board. 🎳 Lesson Team: Michelle Tandler (Research) & April Word (Expert Chef) This is a public episode. Get access to private episodes at www.trylifeschool.com/subscribe

This guide is 1,098 words, a 4 min and 23 sec reading time. It was co-written with houseplant expert David Dekevich. To learn more about David check out the partner lesson, The Joy of Indoor Gardening 🎬🌟🎙. Pot, plant, gloves & drip tray⚡️ TLDR: Water approximately once per week, soak the roots, and ensure the pot has drainage. 📍 IntroductionIndoor gardening is rewarding, fun, and once you get the hang of it, relaxing. Additionally, plants bring nature into the home, help rejuvenate the air, make a room feel cozier, and add a dash of flair at a very low cost. With a bit of knowledge, anyone can become a proud plant parent. Requiring just light, water, soil, and nutrients, houseplants can survive (and even thrive!) in almost any home.  So take a deep breath and snag that cute succulent you see at the store. As the old saying goes, if you have a window, you can have a plant! 🪴⚙️ Gear RequiredPlantSoil Pot/planterOptional/recommended: Saucer/plastic drip tray (like these) Fertilizer/nutrients (e.g., Miracle Grow) Watering can Gardening gloves 📑 Lesson GlossaryContainer: also known as a plastic container or nursery container -- what the plant comes inPot: also known as a decorative pot: what you put the container/plant inRoot rot: a disease that attacks the roots of plants growing in wet soilRootbound: having roots formed into a dense, tangled mass that allows little or no space for further growth ✅ Potting Instructions: Basic Potting (Nursery container inside a decorative pot) Ensure plastic nursery container fits inside your decorative pot  If the pot has holes, place a plastic drip tray inside, or saucer underneath  Carefully lower plant into decorative pot & place in new home Repotting (e.g., into a larger nursery container or decorative pot) Remove the plant from the container. If the plant is root-bound (e.g., roots circling plant), loosen roots & soil. Fill the new container (or a decorative pot with holes) ~25% full with soil. Place the plant inside & fill in the empty space with soil. Leave ~ 1 inch of space from the top.Top with pebbles/moss/gravel (optional)📝 Notes, Tips, and Tricks:Shopping for Plants & Gear: Hardware & home supply stores (e.g., Ace, Lowe's, Home Depot) typically carry required gear. Plant shops and nurseries usually have a greater variety of plants and pots.  For unique or one-of-a-kind pots & planters, consider furniture & home goods stores, garage/estate sales, thrift shops, flea markets, & swapping with friends.  Recommended online plant shop: Delano, The Sill, Ansel & IvyFor rare or exotic plants, check out Etsy and plant groups on Facebook. (Tip: make sure you are buying plants, not seeds) To save money, consider buying younger/smaller plants as opposed to fully grown ones. For beginners, fast-growing plants are particularly entertaining. However, they are also likely to outgrow their pots sooner. Pots & Potting: Pots are typically for single plants; planters are wider & hold multiple plants.Pots must have a mechanism for drainage, or the roots will sit in water, leading to root rot. Root rot (the growth of bacteria or fungus around the roots) is the leading cause of early plant death.A pot should be about 0-2 inches larger than the plant. If too small, the roots crowd & become rootbound, hindering the plant's ability to grow. If too big, there will be too much soil, leading to overwatering and root rot. Filling the plant too high with soil leads to overflow when watering. If a pot has holes, you can use a plastic drip tray inside or saucer outside. This will protect surfaces from dripping water. Alternatively, tuck it into a small, rolled-over ziplock bag. Potting soil works well for most indoor plants. Cactuses & succulents thrive best in cacti mix. Some plant parents believe that adding a few rocks/pebbles at the bottom helps facilitate drainage. This addition is not required but optional. A typical rule of thumb is to repot the plant approximately once every two years.  Watering:Most plants survive on a once-per-week watering schedule. Exceptions include large leafy plants (~ twice/week) and succulents/cacti (~ every three weeks, or whenever completely dried out).  Rule of thumb: the more leaves, the more water a plant requires. The goal of watering is to thoroughly soak the roots without over-filling the pot with water. This takes some practice & over time, you will learn how much water each plant needs.  Before watering, check with a finger to see if the soil is still moist. If so, hold off a few days. If you have trouble remembering to water your plants, try add a repeating calendar invite (e.g., every Friday at 8 am). For next-level calendaring, put in the low water plants every three weeks, and the higher water plants every week. Watering in the sink is recommended for a) plants without drip trays, b) new plants c) beginners. To water in the sink: remove plant in nursery container from the pot, soak thoroughly in the sink, let drain & replace. One trick to avoid overflowing is to go very slowly or in two half-rounds. Signs of overwatering: drooping, yellowing or browning of leaves, soft or mushy leaves. Signs of underwatering: sad, wilted look, yellowing/browning, crisp & dying leaves. To promote growth, add some fertilizer to water ~2x/month. Don't feed during the winter. A watering can help steady the flow of water but is unnecessary. A pitcher, bottle (or any container) works equally well. In general, plants tend to need more water during summer during their growth periods and less during winter when growth is stagnant. OtherMost plants thrive best with indirect light, as direct light can burn leaves. However, a few hours of direct sunlight won't hurt most plants.Try to find plants and pots that call to you. You may have them in your home for decades! Plants should bring joy. If you fall out of love with a plant, it's okay to let it go (e.g., give to a friend, compost) If you want to be extra careful, try using a moisture meter. This reusable device detects moisture at the base of the plant where your fingers cannot reach. Next-level hack: For the most economical (and fun) plant procurement, grab a clipping from a friend. You can propagate it for 4-6 weeks in a jar with water and then plant it. More info here. 📓 Low Maintenance Starter Plants: Fast-growing: pothos (aka ivy) Slow-growing: Zz, snakeModerate growing: Monstera, Ddumbcane, DracaenaTrees: Ficus (fiddle leaf fig, rubber), palmLow-water: succulents, cactuses, air-plants 🎓 Further Study:The Joy of Indoor Gardening 🎬🌟🎙 [Life School]14 of the Fastest Growing Houseplants for a Nearly Instant Indoor GardenBecome an Indoor Plant Parent [NY Times]How Taking Care of Houseplants Taught Me to Take Care of Myself [NY Times]It's True—You Really Should Talk to Your Plants [The Spruce]Happy Houseplants 📖 — 🎳 Lesson Team: Michelle Tandler (Research) & David Dekevich (Plant Expert) ✏️ Did you like this lesson? Loved it! ⭐️ · Pretty good 🤷‍♂️ · Could be better 😐🤓 Know anybody who would make a great researcher? We’re hiring!🎧 Prefer to listen? Subscribe on iTunes, Spotify, or Overcast.📚 Want to learn more? Check out the bulletin board. Get full access to Life School at www.trylifeschool.com/subscribe

David Dekevich shares his story of how he fell in love with plants and became an Instagram & TikTok star. Get full access to Life School at www.trylifeschool.com/subscribe

This lesson is 661 words, a 2 min and 38 sec read. It is included in How to Boil Water & the Breakfast Collection. 📍 IntroductionThick but not mushy, fluffy but not chewy, oatmeal can please even the pickiest of eaters. Additionally, with its neutral flavor and customizable texture, it’s the ultimate blank canvas for building a hearty, satisfying, & economical breakfast. The most important thing to remember about oatmeal? It’s best the way *you* like it. Go ahead and experiment. Your scrumptious bowl of whole-grain goodness awaits. 🧂Ingredients: Oats  Water or milk (2:1 for rolled, 4:1 for steel cut) Salt (recommended) Add-Ins & Toppings (see reference guide)✅ Instructions: Bring 1 cup of water or milk to a simmer.  Add a generous pinch of salt (optional). Stir in oats & add-ins/flavoringsReduce heat to a low simmer. Stir occasionally for 5 min. ~25-30 for steel cut. Add more water if necessary to avoid scorching. When grain is tender & water fully absorbed, add toppings & serve. 📝 Notes Tips & TricksCooking: For creamier oats, start them in cold water. For chewier, wait until the water is boiling.  To test for doneness: run a wooden spoon across the bottom of the pot. If thick enough, the displaced oatmeal will take a few seconds to cover the bottom.  To soften dried fruit (e.g., plump the raisins), add towards the beginning of cooking.  For next-level flavor, toast the oats first in some butter or coconut oil until slightly browned.Don’t over-stir the oats. They will become gummy. Rice cookers make cooking oatmeal hands-off & essentially fail-proof. They are also nonstick & temperature controlled (less scorching, easier to clean). Add all ingredients (reduce water by ~1/3rd) and set to quick cook. For a more developed flavor & softer texture, use the porridge setting. A popular hack is using the timer feature. Add ingredients at night and set the timer for breakfast time. Your home will smell delicious when you wake up. To skip cooking entirely, try “overnight oats.” Soak raw oats in milk, water, or yogurt + flavorings overnight). Cover to keep from drying out. Storage: Cooked oatmeal lasts for ~ five days. To meal-prep oatmeal, make a batch and store it in a large container or individual jars in the fridge.Dry oats last approximately one year in a cool dark place.  Varieties of Oats: Instant (aka quick oats): trades speed for lack of texture & depth of flavor; often includes added sugar & flavorings Rolled (aka old fashioned or whole): traditional varietal, most commonSteel-cut (aka Scottish or Irish): requires longer cooking time, richer/nuttier flavor Muesli: rolled oats with nuts, seeds, & dried fruit added. (Fun fact - this was developed in 1900 by a Swiss doctor for his hospitalized patients). Nutrition & Cost: Serving sizes vary by type of oatmeal (e.g., ½ cup of rolled oats is 150 calories, ¼ cup of steel cut is 160) USDA recommends ~6 oz of grains per day (2x amount in photo below) Oatmeal has ~5 grams of protein per serving (compare to 6g in an egg) Bought in bulk, oatmeal costs ~18 cents per serving. 1/2 cup (3 oz) of Steel Cut Oats📓Toppings & Add-Ins Reference GuideSpices: cinnamon, nutmeg, turmeric, vanilla extract Sweet: maple syrup, brown sugar, honey, fruit (e.g., berries, bananas, apples), jam, dried fruit (e.g., raisins, cherries, chopped apricots) Creamy: milk, half/half, butter, yogurt, nut butter (e.g., almond, cashew) Crunchy: nuts (e.g., slivered almonds, walnuts, pecans), seeds (pumpkin, sesame, flax, chia), toasted coconut, salt flakes Savory: bacon, egg, cheese, sauteed veggies (spinach, mushroom, onion), hot sauce🛍 Shopping Recommendations:Oats: Bob’s Red Mill Steel Cut ($0.31 per serving) Rice Cooker: Zojirushi 5 cup ($$ & $$) 🗂 Recipe Box: Banana & Almond Butter: ⅓ frozen banana (no need to chop) + 2 T nut butter Cinnamon Raisin: A few dashes of cinnamon & a handful of raisinsApple Pie: Diced apple, nuts (e.g., pecans/walnuts), maple syrup, cinnamonPeaches & Cream: diced peaches topped with greek yogurt or half & half🎓 Further StudyHow Much Oatmeal Should I Eat? [Livestrong]What’s the Difference Between Steel-Cut, Rolled, and Instant Oats? [Kitchn]Why Oatmeal Made in a Rice Cooker Is Awesome [Kitchn]The Best Rice Cookers [Wirecutter]7 Ways to Make Leftover Oatmeal [Food52]——————————————————👨‍💻 Know anybody who would make a great researcher or writer? We’re hiring! 🎁 Email us an oatmeal picture for a chance to win a prize. ✏️ Did you like this lesson? Loved it! ⭐️ · Pretty good 🤷‍♂️ · Could be better 😐🎧 Prefer to listen? Subscribe on iTunes, Spotify, or Overcast. Get full access to Life School at www.trylifeschool.com/subscribe

This post is 778 words, a 3 min and 6 second reading time. It is the third lesson of Simmering, Steaming, & Poaching (How to Boil Water II). It is also a part of the MaxF Meal Prep Collection.📍 Introduction: Knowing how to cook grains is an invaluable skillset worth having in your back pocket. When you memorize the main principles of cooking grains, you can: Buy in bulk & store grains in containers without instructions. Save money. Pre-cooked/frozen grains are marked up significantly. Get into a flow. Savor the experience of cooking without referring to directions frequently. There are three primary approaches to cooking grains - simmering, steaming & boiling. Each method hydrates & cooks the grains. They vary in the way they approach temperature, water & time. ☝️ The 3 Primary Cooking Methods:Simmer: Creates porridge consistency. Recommended method for oatmeal, polenta/grits & quinoa. Requires regular attention & stirring.  Steam: Creates tender & fluffy consistency. Best for brown & white rice. Requires a snug lid & careful measuring of water. Boil: Best for hearty grains (e.g., barley, farro). Requires some monitoring. Mesh sieve/fine strainer required. 🧂 Ingredients: Grain Water or stock Salt (optional)⚙️ Gear:Stockpot & lid Fine mesh sieve (optional) ✅ Instructions: Simmering Method: Bring water to a boil.Slowly pour in grain and reduce heat to a gentle simmer (e.g., steady & gentle "champagne bubbles") Occasionally taste and add water if necessary (e.g., to thin porridge & avoid scorching). Stir occasionally until water is absorbed by the grain and desired consistency is achieved. Steam Method:Bring water and grain to a boil over high heat.Reduce to medium-low for a gentle simmer. Cover, and simmer until liquid absorbed. Turn off heat and let rest covered for 10 minutes; fluff with a fork.Boil Method:  Boil a pot of water and add salt so that you can taste it (e.g., light seawater flavor).Add grains.Bring to a low boil and taste every ~5-10 min until done (~10-30 min). When desired tenderness is reached (e.g., al denté), drain in a fine-mesh sieve/strainer. Return to pot, cover & rest for 10 minutes.Fluff with fork & serve.  📓 Grain Cooking Reference Guide 📝 Notes Tips & TricksPrep: Most grains (and especially rice & unwashed quinoa) benefit from being rinsed before cooking. This removes debris & dust, making for fluffier, cleaner-tasting grains.  To rinse, put grain in a bowl, cover with water, swish around with your hands, then pour the water off. Repeat until the water runs clear, then pour through a strainer.Grains typically expand ~2-3x when cooking. A typical serving size for a side is ½ cup cooked, and thus ~¼ cup dry. For a grain bowl, assume 1 cup cooked, so ~½ cup dry. For added flavor, cook with broth (e.g., chicken, vegetable). Alternatively, for a quick hack, use part of a bouillon cube (like these).  Salt & seasoning is personal, but a rough guide is ½ teaspoon salt per 1 cup uncooked.  Stirring spoons: if using a nonstick pot, do not use a metal spoon as it can scratch the surface. If using plastic, ensure it is sufficiently heat-proof, or it may melt. Wooden & silicone are recommended. Cooking: If the grain is too al denté: return to a covered pot to "carry-over" for a few min. To soften further, add some water, cover, and place on a low flame for 5-10 min. If the grain is overcooked (e.g., mushy): spread it out in a single layer on a plate or sheet tray to accelerate cooling and evaporation. A mushy outside & tough interior means that the grain is not fully cooked and needs more time. It may be the result of cooking too hot/fast. Better to cook more slowly at a lower temp.  For fail-proof results, consider investing in a rice cooker. They work for all grains, including oatmeal. Reduce water slightly (e.g., 1:1 for rice) because little water is lost. Serving & Storage: To meal-prep a grain for multiple purposes/flavor profiles, keep flavorings to a minimum during cooking & dress the grains before serving. Popular dressings/additions include: chopped herbs (e.g., parsley, cilantro, dill) or nuts, olive oil, salt, lemon, cheese.Storage: grains last ~4 days refrigerated in airtight containers. Use the sniff test to know when they have gone bad. To prevent sticking, add a drizzle of olive oil. To freeze, let grains cool and then pack in airtight containers. They keep for ~4-6 months. For meal prep, consider the size of the storage container. Double portions work well for small households. 🛍 Purchasing RecommendationsSaucepan: small ($$), medium ($$)Fine mesh sieve: trio ($)Tupperware: glass ($$), jars ($) 🎓 Further Study13 Grain Salads to Prep on Sunday and Eat All Week Long20 Easy, Flavorful Grain Salad Recipes10 Quinoa Recipes [Cookie & Kate]39 Polenta Recipes [Epicurious]29 Polenta Recipes [Cooking Light]——————————————————✏️ Did you like this lesson? Loved it! ⭐️ · Pretty good 🤷‍♂️ · Could be better 😐🎧 Prefer to listen? Subscribe on iTunes, Spotify, or Overcast.🎳 Lesson Team: Michelle Tandler (Research) & April Word (Expert Chef) 🍳 Want to learn more? Check out the Table of Contents. Get full access to Life School at www.trylifeschool.com/subscribe

This post is 334 words, a 1 min 20 sec reading time. It is the (updated) 13th lesson of How to Boil Water. It is also part of the Breakfast Collection. 📺 Video Demonstration (1 min 37 sec) 📍 IntroductionPacked with protein & speedy to make, hard (or medium)-boiled eggs are a delicious, timeless, economical treat.The trick to nailing boiled eggs is ensuring they cook for a precise number of minutes. If overcooked, eggs are hard to peel, tough & chewy. They can also have powdery & tasteless yolks. 😝For a more delicate egg with a tender & creamy interior, set a timer and let the simmering water do the rest. If you have a penchant for jammy & gooey yolks, aim for a 7-minute egg. For a little firmer, try 9-10 min. Go ahead and experiment to determine what type of eggs you like best. 🧂 Ingredients & Equipment:EggsTimer (optional)Slotted spoon (optional)✅ Instructions:Boil water Slowly lower eggs into the waterSet timer. For medium, 7 min. For hard, 9-10 min. Soft 4-5 min.Slightly lower heatPrepare ice bathRemove eggs, place in the ice bath for ~1-2 min, or until they are slightly warm.Peel, dress, serve, eat or store! 📝 Notes, Tips, TricksBy cooking at a simmer (instead of a rolling boil), the eggs will bounce around less. This reduces the chances of cracking.To start eggs in cold water, make two adjustments. (1) Turn off the heat once the water is boiling. (2) Let rest covered to finish cooking. Soft is 4 min, Medium = 6 min, Hard = 8 min. Shocking the eggs helps shrink the cooked egg, separating it from the shell and making for easier peeling. It also cools them, making for more comfortable handling. Older eggs peel easier. Fresh ones can be nearly impossible. Boiled eggs can elevate salads, soups, ramen, sandwiches & more. Popular toppings include flakey sea salt (we love Maldon), olive oil, herbs, mayonnaise, hollandaise. Boiled eggs last in the fridge for ~ one week. Leave the peel on for freshness. When in doubt, crack open and take a sniff. If it smells bad, toss it. 📓 Simmering Time Reference Guide🎓 Further Studies:Bon Appetite’s Jammy Soft-Boiled Eggs25 Recipes to Make with Hard-Boiled EggsHow to Peel an Egg in under 10 Seconds - 3 Methods——————————————————✏️ Did you like this lesson? Loved it! ⭐️ · Pretty good 🤷‍♂️ · Could be better 😐🎧 Prefer to listen? Subscribe on iTunes, Spotify, or Overcast.🗝 New/Beta: Premium Member’s Corner. For access, subscribe here.🍳 Want to learn more about cooking? Table of Contents: Cooking Level 1. Get full access to Life School at www.trylifeschool.com/subscribe

This lesson is 552 words, a 2 min 12 second reading time. It is part of the Efficiency Collection and features Claire Conly, Life School’s first guest star. 🎙⭐️ Claire is currently the VP of Analytics at Thumbtack. Prior to that, she spent eight years at the management consulting firm Bain & Company. 📍 Introduction Claire Conly’s philosophy, “MaxF,” is about making life better by being more efficient. From strategizing errands routes to optimizing downtime while cooking, Claire has a knack for making the most of getting stuff done. To learn about MaxF, check out the video interview & her note below. 👇 📺 Link to YouTube📨 Claire’s Note  MaxF (also spelled MaxEff) is short for Maximum Efficiency. In fact, it’s a very efficient nickname for Maximum Efficiency. I didn’t invent the term; it was passed along by a friend. But I quickly made it a lifestyle. If you can believe it, when I left my last job, my team made me a cake that said “Stay MaxF.”To me, MaxF isn’t just about mechanical efficiency. MaxF is about improving your life by getting a lot done, easily. We all have lots of daily operations in our lives - shopping, cooking, cleaning, appointments, errands, and projects. When you get a lot done, and it’s not a big deal, you have more time and mindshare for the things you enjoy. Whether you enjoy taking on more interesting projects, spending time with family, or just enjoying some leisure time, living MaxF will help you do more of it.The principles of MaxF are:If you can do something now, do it now instead of later. That way, you have less to do later! This one is simple - don’t procrastinate.Make use of “dead” time. If you’re waiting for some water to come to a boil or something to bake in the oven, wash the dirty prep dishes and wipe down the counter. Then you’ll have fewer dishes to do after your meal. Often this time is wasted scrolling social media or your phone. Make these bits of time useful so you can have longer chunks of time for fun later since the work is already done.Do things in small batches rather than all at once. Instead of tidying up the living room once a week when you can’t bear the mess anymore, tidy it up a little bit every time you notice that it needs it, or get in the habit of taking one thing to put away every time you leave the room. Similarly, wipe up a mess right away, even if it’s just with a sponge and water. This helps keep things from getting super dirty. When done in small batches, chores don’t pile up and become a big event requiring lots of time and effort. Things just get done, easily.Have fun with it. Finding little ways to get stuff done quickly can become a bit addictive, like a game. Once you start, you’ll see all kinds of ways to MaxF your life. Give yourself a break from being MaxF if you need it. The point is to improve your life, not make it less fun. It’s not about being serious or extreme. Pour a glass of wine and turn on some good music if you need to.Make it a habit. Eventually, you don’t think about being MaxF - you just ARE MaxEff. And people will marvel at you.✏️ What did you think of this lesson? Loved it! ⭐️ · Pretty good 🤷‍♂️ · Could be better 😐———🍳 Want to learn more about cooking? Check out Cooking Level 1. 🧺 Sick of cooking? Check out Cleaning, Laundry, Efficiency & DIY🎧 Prefer to listen? Subscribe on iTunes, Spotify, or Overcast.🗝 Premium Member’s Corner. Subscribe here for access. Get full access to Life School at www.trylifeschool.com/subscribe

This lesson is 467 words, a 1 min 52 second reading time. It is part of our Winter Collection. 📺 Watch on YouTube. 📍 Introduction A brunchtime classic, french toast is hearty, delicious, and quite customizable. An excellent use of stale bread, french toast elevates the most basic ingredients (e.g., eggs, milk, vanilla, salt, oil) and turns them into a fluffy, scrumptious, crispy-on-the-edges treat. The trick to french toast is temperature control, which makes it a great practice recipe. Once you get down the fundamentals, experiment a bit with your flavorings & toppings. You never know what you will discover! 🧂 Ingredients:  Makes one serving  Two slices of bread One egg¼ cup milk/cream Kosher salt (big pinch)1 tsp vanilla extractNeutral oil (e.g., canola, safflower)Butter (optional)Sugar (optional, 1-2 teaspoons per serving) Additional flavorings/toppings (optional)✅ Instructions: Vigorously whisk all ingredients except bread in a flat & wide dish.Soak bread in the custard for ~5 minutes.Heat a pan for medium-high for ~2 min & then add oil.  Fry the bread 3-4 min per side on medium heat, until golden brown.Serve hot with toppings. 📝 Notes, Tips & TricksIngredients: Dry, stale bread is best as it absorbs custard more easily.  Thick slices of airy bread (e.g., challah, brioche) are tastiest. They have more heft and fluff up while cooking. Ends, bread with crusts, & sliced bread all work fine too. Too much dairy and the egg won’t cook through. Half & half adds extra richness. Cooking: *Do not fry in butter alone* — butter burns quickly, leading to browned exteriors and goopy, undercooked interiors. Instead, use a neutral oil of your choice (e.g., canola, coconut). For buttery flavor, add some towards the end of cooking. If the custard seeps out under the bread while cooking, you did not pre-heat the pan sufficiently. To avoid scorching, turn to a low-medium once the bread & custard are cooking.  Non-stick pans work best as eggs are sticky.  At the first scent of smoke, briefly remove the pan from heat. OtherFor ultimate efficiency, slice & freeze leftover bread whenever possible. Store in a zip bag in the freezer. Soak slices directly from frozen. Jam heated in the microwave (~15 seconds) makes for a delightful warm topping. For stuffed french toast, spread a layer of goat or cream cheese between two thin pieces of bread, soak & fry.Example soaking vessels: pie dish, baking dish or pan, wide & shallow bowl Dietary Restrictions: For dairy-free use nut milk/cream & skip the butter. For gluten-free, use GF bread. 📓 French Toast Reference GuideBread: challah, brioche, white, wheat, sourdough, rye Custard flavorings: cinnamon, maple syrup, bourbon, cardamom, nutmeg, orange/lemon zest, honey, brown sugarToppings: hot jam/preserves, butter, maple syrup, powdered sugar, yogurt, whipped cream, fresh fruit, nutella🎓 Further StudyChallah French Toast [NYTimes]14 French Toast Recipes [Spruce Eats]31 Life-Changing Ways To Eat French Toast [Tasty] ——🗝 New/Beta: Premium Member’s Corner. For access, subscribe here. ✏️ What did you think of this lesson? 5 question survey. 🧺 Need a break from cooking? Check out Cleaning, Laundry, Efficiency & DIY🎧 Prefer to listen? Subscribe on iTunes, Spotify, or Overcast. Get full access to Life School at www.trylifeschool.com/subscribe

This lesson is 431 words, a 1 min 43 second reading time. It is part of our new course, Poaching, Simmering & Steaming. 🎬 Demonstration Video: 📍 Introduction: Poached eggs are delicious, nutritious, economical & versatile. Whether you have them for breakfast alongside a piece of toast or at dinner topping a grain bowl or bed of sautéed greens, a poached egg can add high-leverage nutrition & rich flavor to almost anything, fast. Like riding a bicycle, once you poach, you’ll know how to do it for the rest of your life. All you need is a little patience and practice. Good luck! 🧂 Ingredients: Egg(s)~ 2 tsp vinegar (e.g., white, apple cider) - (optional)1 tsp kosher salt (optional) ⚙️ Unique Gear: Slotted spoon (recommended)✅ Instructions: Drop Method (easiest, can accommodate 2+ eggs at a time): Bring water to boil in a small pot/saucepan. Turn down heat & add vinegar/salt. Let the water simmer gently. Crack the egg into a small dish (e.g., cup, ramekin).  Carefully slip the egg from the dish into the water.When whites set (~2-3 min), remove with a slotted spoon. Cook slightly longer for set yolks.Pat the egg dry (gently) with a towel. Top & serve. Whirl Method (intermediate, one egg at a time): Boil water in a small pot/saucepan. Turn down heat. Let water simmer gently.Crack egg into a small dish (e.g., cup, ramekin).Using a spoon, stir the water in a circle. Once a vortex has formed, slip the egg into the center of the vortex. Watch the vortex shape the egg into a lovely oval. When whites set, remove with a slotted spoon. Cook longer for set yolks.Pat the egg dry with a towel. Top & serve. 📝 Notes Tips & TricksVinegar helps keep the whites together. If yours are regularly becoming stringy increase the amount of vinegar slightly. It should not negatively impact taste. Sample toppings: olive oil, salt (e.g., sea salt, Maldon flakes), pepper, sauce (e.g., hollandaise), crunch (e.g., seed mixture, everything bagel spice)Sample bases: grain bowl (e.g., quinoa, rice, grits), ramen, avocado toast, sautéed greens, salad (e.g., frisée, kale), lentils, benedict (e.g., English muffin & ham or smoked salmon).  An egg has 75 calories, 7 grams of protein, 5 grams of fat, and 1.6 grams of saturated fat. *Note - these vary depending on the size of egg. Once you master the ramekin/bowl & slip technique, try cracking the eggs directly into the water. *Note - watch your fingers! To poach an egg inside of the shell, you can use the sous vide technique. 🎓 Further StudyHow to Boil Water [Life School]How to Poach an Egg Perfectly [Downshiftology]Poaching an Egg [NY Times]20 Great Ways to Eat Fried or Poached Eggs [Serious Eats]22 Poached Egg Recipes for Any Meal [Bon Appetite]What did you think of this lesson? Loved it! ⭐️ · Pretty good 🤷‍♂️ · Could be better 😐———📚 Want to learn more? Check out the Table of Contents or Collections.🎧 Prefer to listen? Subscribe on iTunes, Spotify, or Overcast.✏️ What do you want to learn? Fill out this 1-question form. Get full access to Life School at www.trylifeschool.com/subscribe

This lesson is 515 words, a 2 min 3 second reading time. It is part of the ❄️ Winter Collection ❄️. 📍 IntroductionHot cocoa is sweet, warm, and chocolaty, making it a lovely treat after a meal. Easy and fast, this dessert beverage is also economical and endlessly variable. While the base recipe requires only a few ingredients, you can get creative with your add-ins, flavorings & toppings. For a thicker, creamier version, we add chocolate - which yields… Hot Chocolate! What a trick. ⚙️ Unique Gear: Whisk🧂 Ingredients: Makes 1 serving2 tbsp cocoa  1 tbsp sugar (or more to taste)1 cup (8 oz) milk Pinch of salt (optional)Semisweet/Dark Chocolate (optional)Toppings & Additions (optional)📓 Hot Cocoa & Chocolate Reference GuideSweetener: sugar (white, brown, crystals), honey, maple syrup, artificial  Milk: whole, 2%, half & half, coconut, nut (e.g., cashew, almond), oatChocolate: dark, semisweet, milk, white Toppings: marshmallow, shaved chocolate, cocoa powder, melted caramel, toasted coconut, whipped cream Additions: extracts (e.g., vanilla, peppermint), spices (e.g., cinnamon, ginger, nutmeg, cardamom, chili powder), coffee (e.g., drip, instant), salt (e.g., kosher, sea, fleur de sel) Liquor: kahlua, irish cream, chocolate/raspberry liquer, peppermint schnapps, bailey’s, bourbon⏲ Instructions: Hot Cocoa: 5-10 minHeat milk in a saucepan over medium. *Do not boil* Blend cocoa powder & sugar/sweetener. Add a dash of milk or water. Blend into a thick paste. When milk is hot (~165-185°F), remove from heat. Whisk paste & milk together (in mug or saucepan). Add toppings/flavorings, taste, adjust & serve. Hot Chocolate: 10 minMake hot cocoa in a saucepan (see above).Separately, chop up chocolate. Add to cocoa & remove from heat. Whisk until melted, dark & velvety. A bit longer for extra thick. Add toppings/flavors, taste, adjust & serve. 📝 Notes, Tips & Tricks: There are two main types of Cocoa Powder: Dutch (e.g., Droste), which offers a neutral flavor, and Natural (more acidic & more robust flavor). Both work well for hot cocoa. The ratios of cocoa and sweetener to milk are highly customizable. For a more intense flavor, reduce sweetener & increase cocoa. For a sweeter beverage, do the inverse. Milk is an emulsion of butterfat, proteins, and water. When boiled, those components break apart. The milk coagulates and separates from the water, creating curdled milk. Curdled milk is lumpy and can ruin the texture of hot cocoa. Milk boils at 203°F. Pull the milk long before it reaches that point (e.g., 160-185°F) To make chocolate milk, chill the hot cocoa/chocolate. To reheat, microwave (& check) in 30-second increments. Premium bittersweet or dark chocolate adds next-level complex flavor.  For traditional hot cocoa, leave out the chocolate. For Parisian-style hot chocolate (aka Chocolat Chaud), reduce milk and increase the chocolate (about 1.25 oz of chocolate, ½ cup milk, cocoa optional). To thicken, simmer for a few minutes after the chocolate has melted. Store-bought mix/powder is convenient but often overly sweet & watery. Additionally, it contains additives & preservatives. (Here are the Swiss Miss ingredients.) 🎓 Further StudyWhat’s the Difference Between Hot Cocoa and Hot Chocolate?Dutch-process vs. Natural Cocoa PowderParisian Hot Chocolate Recipe: Le Chocolat Chaud13 Alcoholic Hot Chocolate Recipes for a Cold Winter Night———📚 Want to learn more? Check out the Table of Contents or Collections.🎧 Prefer to listen? Subscribe on iTunes, Spotify, or Overcast.✏️ What do you want to learn? Fill out this 1-question form. Get full access to Life School at www.trylifeschool.com/subscribe

This lesson is 356 words, a 1 min 25 second reading time. It is the eighth lesson of Lunch 2.0.Crispy tacos with jack cheese, leftover sautéed onions, & ground chicken. Garnished with cilantro & sour cream. 📍 Introduction: Pre-dating the arrival of the Spanish in Mexico, tacos are now beloved globally. Consisting of a corn or wheat tortilla heaped with fillings and garnish, tacos are nutritious, tasty, and versatile. Additionally, they are fun to experiment with. Traditional varieties consist primarily of meat & garnish, but chefs have embraced the taco as a palate for broad creative expression. Give yourself license to experiment. You might discover something divine. 🧂 Ingredients: Tortillas (e.g., corn, wheat) Fillings Garnish ✅ Instructions: Stovetop-warmed: Heat large pan (cast iron recommended)Add tortillas. Don't crowd. Warm ~15-30 sec on each side. Keep warm by wrapping in a kitchen towel. Oven-warmed: Preheat the oven to 350-400°F.Wrap tortillas in foil. Heat 5-10 min, depending on the stack's size.Crispy w/ cheese:Heat pan & add oil. Add tortillas. Flip after ~1 min. Add thinly sliced cheese. Top with a lid (optional, cover loosely to speed up melting)  Remove when crisp/melted to your preference. 📝 Notes Tips & TricksMicrowave warming is okay in a pinch but not recommended. It can lead to rips & odd texture. Tortillas freeze well. Defrost them individually or together.  To make a quesadilla, use a larger, flour-based tortilla. Fold it over, or top with a second. If using leftovers, dice & reheat before using as filling. 📓 Taco Inspiration Reference Guide: Crunch: cabbage, lettuce, onion, slawSweet: salsa, pico de gallo, pickled red onion, cornCreamy: cheese (e.g., jack, cotija), sliced avocado, guacamole, sour cream, quesoSeasoning: herbs (e.g., cilantro), chiles/jalapenos, lime juice, hot sauceProtein: meat, poultry, fish, seafood, deli meat, beans, scrambled eggsLeftovers: roasted vegetables, roasted chicken, boiled/blanched vegetables🗂 Recipe: Breakfast Tacos 🍳Ingredients: corn tortillas, eggs, olive oil, salt, cheese (optional), toppings/garnish (optional) Instructions: (1) make crispy tacos, (2) make scrambled eggs (🎬 demo), (3) top tacos with eggs & garnish as desired. Video recipes/demos 🎬 : 20-sec version, IG step-by-step🎓 Further StudyTaco [Wikipedia]Our Best Tacos (44 recipes) [NYTimes]40+ Recipes for Taco TuesdayBreakfast Tacos 🎬 [Life School, Instagram]Breakfast Tacos 🎬 [Life School, TikTok version]How to Scramble an Egg 🎬 [Life School]———📚 Want to learn more? Check out the Table of Contents or Collections.🎧 Prefer to listen? Subscribe on iTunes, Spotify, or Overcast.🎳 Team for this lesson: Michelle Tandler & April Word Get full access to Life School at www.trylifeschool.com/subscribe

This lesson is 406 words, a 1 min 37 second reading time. It is the seventh lesson of Lunch 2.0.Toast, slaw, sausage, manchego, avocado, olives, carrots, tomatoes & pickles. 📍 Introduction: A little resourcefulness, scavenging, and creativity go a long way in making a most satisfying nosh plate. Made up of items like cheeses, nuts, veggies, & meats, the nosh plate is an efficient way to put together a tasty bite fast. Mixing and matching what you have on hand reduces waste and clears room in your fridge for new additions. Furthermore, by practicing & experimenting, you’ll expand your repertoire and learn what flavor combinations you like best. Go ahead and dig into the back of your fridge. You might be surprised by what you create. 🧂 Ingredients: Nosh-worthy nibbles  ✅ Instructions: Pick a flat surface (e.g., plate, small cutting board) Prep ingredients Arrange the plate Gather a napkin & utensils (e.g., cheese knife, little spoons, toothpicks) Nosh! 📓 Nosh Plate Reference Guide: Cheese: hard/aged (e.g., gouda, gruyere, cheddar), firm/mild (e.g., manchego, jack, havarti, muenster), soft (e.g., blue, brie, mozzarella, chevre/goat) Vegetables: crunchy (e.g., carrots, celery, peppers, fennel, kale chips, slaw), tender (e.g., snap peas, beets, boiled seasonal vegetables, blanched broccoli, cauliflower), soft (e.g., roasted vegetables).  Meat/protein: deli meat (e.g., ham, salami, mortadella, prosciutto), smoked salmon, boiled egg, tuna salad, sliced tofu, leftovers (e.g., roasted chicken) Dips/sauces: hummus, pesto, guacamole, salsa, tapenade, chimichurri, baba ganoush, aioli, mustard, ranchPantry/condiments: olives, tinned fish (e.g., tuna, anchovies), marinated artichokes, anything pickled (cornichons, capers, b&b pickles, pickled red onions), roasted peppers, toasted nuts (almonds, walnuts, pecans, cashews)Sweet: jam, honey, nut butter, chocolate, dried fruit (e.g., apricots, cherries, raisins)  Starch: bread, baguette, toast, crackers, pita, chips  Fruit: sliced apple, grapes, figs, oranges, banana, berries, sliced avocado📝 Notes Tips & TricksVarying textures (e.g., crunchy, creamy) and flavors (e.g., salty, sweet, tangy) make for a more delightful nosh. Extra prep work can go a long way in up-leveling a nosh plate (e.g., thinly slicing fruits/veggies, rolling meats, toasting nuts, serving sauce in a little dish) When arranging, try to present the items nicely. Contrast colors, textures & shapes for a visually exciting plate. Most cheeses, charcuterie & roasted veggies taste best at room temperature. Leftovers are often worth reheating. To be extra next-level, add a few sprigs of herbs or edible flowers as a beautifying garnish.Fun fact: the word “nosh” is Yiddish and hails from the Middle High German word naschen, which means “to nibble.” 🎓 Further StudyBasic Knife Skills [Life School]Crudité [Life School]Sprucing up Leftovers [Life School] ———📚 Want to learn more? Check out the Table of Contents or Collections.🎧 Prefer to listen? Subscribe on iTunes, Spotify, or Overcast.🎳 Team for this lesson: Michelle Tandler & April Word 🗣 Discussion topic: What’s your favorite nosh ingredient? Comment below. Get full access to Life School at www.trylifeschool.com/subscribe

This lesson is 406 words, a 1 min 37 sec reading time. It is the sixth lesson of Lunch 2.0.📍 Introduction: Salty, sweet, tangy, & crunchy, bread & butter pickles bring tremendous flavor and texture to myriad weekday staples. They are delicious alongside rich meats, heaped onto sandwiches, or even nibbled alone as a pre-dinner snack. Taking ~10 minutes of active work and lasting for weeks, this condiment is exceptionally high leverage. While jarred, shelf-stable b&b pickles are highly convenient, they can often be syrupy sweet and a bit mushy. When made at home, these pickles are crispy, refreshing, and seasoned precisely as you like. Pickling spice is highly flexible, and you can have quite a bit of fun experimenting with your brine and spice blend. Go ahead and get creative. They're your pickles. Make them how you like them. 🎨🧂 Ingredients: 1 lb pickling cucumbers (e.g., kirbys) 2 tbsp kosher salt ¼ cup light brown sugar ⅓ cup vinegar (e.g., cider, white) 3 tbsp pickling spice (e.g., $$) ~1/3 cup hot water (optional) 3 sprigs dill (optional)2 garlic cloves (optional) ✅ Instructions: Wash & trim cucumbers. Then slice thin (a mandolin helps). Toss with salt in a colander over a plate. Refrigerate for ~2 hours.   Heat the pickling spices, sugar, & vinegar together in a small saucepan. Alternatively, dissolve sugar in hot water. Combine with remaining ingredients & cucumbers in a large glass jar.  Refrigerate for up to 1 month. 📝 Notes Tips & Tricks: The fresher the cucumbers are, the crisper the pickles will be.  Pickling spice is easy to make from what you have. A few ideas include mustard seed, allspice berries, peppercorns, coriander seeds, celery seeds, whole cloves, ground ginger, cinnamon, red pepper flakes, bay leaf, cinnamon stick, chilies, cumin, turmeric. If available, ready-made pickling spice is a time saver.  For extra flavor, toast the spices in a pan before adding them to the brine. Pickling salt is not necessary. Kosher salt is equally pure (e.g., iodine free) Pickling is more art than science, and recipes vary tremendously. Some common variations include: rinsing off the salt, adding onions/peppers, grinding the spices, etc. Don't sweat the minutiae. It is hard to mess these up! For shelf-stable pickles, sterilize the jars and follow instructions for canning.  A famous depression-era sandwich consisted of bread & butter with pickles (hence the name "Bread & Butter" pickles 😉). 🎓 Further StudyBread & Butter Pickles [NYTimes]DIY Bread-and-Butter Pickles Recipe [YouTube]Homemade Pickling Spice [All Recipes]How to Make Great Depression-Style Sweet Pickles [YouTube]———📚 Want to learn more? Check out the Table of Contents or Collections.🎧 Prefer to listen? Subscribe on iTunes, Spotify, or Overcast.🗣 Discussion topic: What’s your favorite type of pickle? Comment below👇 Get full access to Life School at www.trylifeschool.com/subscribe

This lesson is 614 words, a 2 min 36 sec reading time. It is the fifth lesson of Lunch 2.0. 📍Introduction: Roasted turkey breast is lean, packed with protein, easy to prepare, and next-level delicious - especially on a sandwich. Requiring ~15 minutes of active work and costing ~$2/lb, it is also highly economical. (Compare that to a package of sliced deli turkey, which can reach anywhere from 4-8x that price). One significant benefit of roasting the breast alone is temperature control. Dark meat requires a higher temp to cook through than white, meaning that the white meat often overcooks, becoming dry & tough. By cooking the breast solo, you can pull it out when done (155°F). This helps ensure a moist, tender, juicy texture. Go ahead and whip out your digital thermometer. This dish could become a staple in your meal prep repertoire. 🌡🧂 Ingredients: Half turkey breast (bone-in, skin-on, ~4-6lbs) Kosher salt (½ teaspoon per pound of bird)Butter (or olive oil) Herbs (optional) Pepper (optional)⚙️ Gear: Roasting pan (or ceramic dish, etc) Digital thermometer (highly recommended) ⏲ Instructions: Dry brine: pat dry & sprinkle salt all over. Leave uncovered in the fridge for ~8 - 48 hrs. Preheat oven to 450°FMince herbs & mix with butter (or olive oil). Rub over turkey & under the skin. Add pepper (optional). Place in the oven, turn down to 350°F. Cook for ~60-90 min (~20 min/pound).  Remove when internal temperature reaches 155°F.  Rest for ~30 min.  Slice, serve, enjoy & store leftovers for later! 📝 Notes, Tips & Tricks: Purchasing & PrepBone-in, skin-on, smaller breasts (e.g., ~4 lbs) are juiciest & most flavorful. These types of breasts aren’t always pre-packaged (most turkeys are sold whole). Ask the butcher at your grocery store for help on this one. Fully thaw before cooking (~24 hrs in the fridge for every five lbs of turkey) Dry brining infuses flavor, preserves moisture, and tenderizes the meat. It’s also easier & less messy than wet brining. Dry brining can occur alongside defrosting (e.g., overnight - 3 days). Compound butter can include rosemary, thyme, sage, tarragon, marjoram, savory, garlic, dry mustard, ground pepper, lemon zest, shallots, etc.  Consider doubling the ratios for herbs & butter to make compound butter. You can store it for future poultry dishes, soups, toasted nuts, roasted vegetables, toast, sandwiches, etc.  CookingPlace turkey in the center of the oven to keep cooking even. If the turkey is getting too browned on the top, cover with aluminum foil.Pulling it at 155°F will keep the turkey from overcooking. While it rests, the inside will continue increasing in temperature to 160°F.Resist the temptation to cut into the turkey breast to check doneness unless it has rested for at least 15 minutes. Doing so releases juices, which will dry out the meat. When resting, juices will emerge. Save for gravy or future broths. Carving & StorageTo carve, start by inserting your knife between the breast bone and flesh. Draw your knife along the bone to fully detach the meat. Then place the breast on your cutting surface and slice thinly, looking to cut at a diagonal angle that goes against the grain. Don’t wait a few days to put leftovers in the freezer. Try to anticipate what you will eat, and freeze extra ASAP to preserve freshness. Wrap turkey tightly to avoid freezer burn. It lasts ~2-3 months in the freezer. Some great uses of leftover turkey include sandwiches, soups, stews, grain bowls, turkey pot pie.Turkey sandwich inspiration: cranberry sauce, gravy, stuffing, coleslaw, cheddar cheese, vegetables, sliced avocado, sprouts, lettuce, sautéed onion Compound butter is excellent with: steaks, fish, poultry, toast, sandwiches, omelets, vegetables (e.g., green beans, corn), mashed potatoes. 🎓 Further Study: Food Safety - Poultry [Life School]Freezing Meat, Poultry & Fish [Life School]Building a Balanced Sandwich [Life School]Danger at the Deli [Consumer Reports]35 Genius Ways To Eat Leftover Thanksgiving Turkey30 Leftover Turkey Recipes You Can Make in 60 Minutes or LessCompound Butter [NYTimes]———📚 Want to learn more? Check out the Table of Contents or Collections.🎧 Prefer to listen? Subscribe on iTunes, Spotify, or Overcast. Get full access to Life School at www.trylifeschool.com/subscribe

This lesson is 913 words, a 3 min 39 sec reading time. It is the fourth lesson of Lunch 2.0. 📍 Introduction: Leftovers present the ultimate opportunity for an efficient and tasty lunch. Much of the work is already complete, meaning all you must do is spruce things up. With a little know-how on reheating and a couple of go-to dishes, you can create endless possibilities with what you have on hand. There’s an old saying, “every food has a purpose and a re-purpose.” Working with leftovers is one of the ultimate ways to lean into this philosophy. Both challenging and rewarding, sprucing up leftovers will stretch your prowess as a scrappy home chef. Go ahead, and get creative! 🧂 Ingredients: Leftovers Additions ✅ Instructions: Select leftovers to spruce upReheat (optional) Add base/toppings/sauce/otherEnjoy! 📝 Notes Tips & Tricks:StorageMost leftovers will be fine in the fridge for ~5-7 days. Some items degrade over time (e.g., seafood, anything crispy, fried, or fluffy)Some items improve (e.g., stews, braised meat, chili, curries, sauces, vinaigrettes, soups, chicken thighs, moist cakes) If an item makes for great leftovers, cook extra (e.g., roasted vegetables, rice/grains, roasted chicken) Regularly check your fridge to (1) discard expired items (2) make a plan with ingredients close to expiration (3) identify candidates for freezing (e.g., things you don’t want to use up just yet). Restaurant takeout makes for great leftovers. Order extra portions for later to amortize the delivery & service fees. Restaurant Takeout: Restaurants have an advantage with heavily stocked pantries & skilled labor. They are uniquely able to tackle more challenging tasks (e.g., dishes that require many unique ingredients or multiple steps over long periods of times). Examples of high-leverage takeout items: housemade salad dressing, dips, sauces, soups, grains, slow-cooked or braised meats, meatballs, dumplings, curry, pasta sauce, bread (e.g., pita, garlic), desserts (e.g., cake). Many takeout items are worth ordering specifically to freeze. (Freezer Stocking Reference Guide) Leftover sauce can be frozen for later or used as a marinade (e.g., tikka masala, teriyaki, pesto). When ordering, ask yourself what you’re in the mood for tonight, but also what can be helpful or enticing tomorrow. Reheating: Microwaves can alter food texture (e.g., making it rubbery, chewy). Oven and stove typically maintain texture, although they take longer. When reheating in a microwave, stir and rotate every ~30-60 seconds. For items that seem dry (e.g., meat, pasta, rice, veggies), add some moisture (e.g., water, broth, oil, butter, sauce). To avoid soggy leftovers, try toasting or broiling in the oven.Food safety tip: when in doubt, reheat items to 165°F.Sprucing: FIFO (First In First Out): Whenever possible, use up items with the earliest expiration dates. Consider your second time eating a dish to be a redemption round for less successful dishes. Adjust spices and seasoning, or add textural elements to get it right. Overripe fruit makes for great smoothies. Or freeze for later use in jam, baked goods (e.g., banana bread), or oatmeal. Cooked veggies (e.g., boiled, roasted) make an excellent base for puréed soup. Popular additions to leftovers: cheese, toasted nuts, grains, herbs, condiments (e.g., soy sauce, hot sauce, mayo), pickled red onions, slaw, chips. (Salad Toppings Reference Guide)📓 Reheating Leftovers Reference GuidePizza: Crisp in oven or toaster oven at 350°F for ~10 min.Steak: Warm in 275° oven for 20-30 minutes to an internal temp of 110, then sear in a hot skillet to re-crisp the exterior. Or sauté. Do not overheat, or it will get tough & dry.Roasted chicken: Wrap in foil and reheat at 325 until warmed through, or chop up and reheat in a saute pan with a little bit of olive oil, water, or stock.Salmon: Warm in the oven at 200 for 20 min.Roasted vegetables: Microwave (check every 30-60 seconds) or sauté for ~5 min.Rice: Microwave (covered) with a little added water for ~1-2 min.Soup: Bring to a simmer in a small pot. Or, microwave with a small saucer/plate underneath for easier handling.  Sandwich: Separate components, heat separately, & reassemble. Or make a panini & heat in a pan. 📓 Sprucing Up Leftovers Reference GuideGrain Bowl: Use leftover grains (e.g., rice, quinoa) as a base to top with chopped/heated leftovers. Add missing flavor & texture elements (e.g., sliced avocado, boiled egg). Fried Rice: Use up leftover rice (1+ days ideal so rice is drier). Scramble an egg, chop & set aside. Sauté diced onion (scallion, garlic, ginger), then leftover diced up vegetables/protein, then rice. Add sauce (soy sauce, sesame oil, sriracha) & egg at the last minute. Salad: Use up leftover dressing on fresh greens. Chop & add leftover grains, veggies, greens, or diced up proteins (Salad Toppings Reference Guide).Sandwich: Toast bread in a pan or toaster oven. Add condiments, leftovers. Choose additions/toppings that round out flavor & texture elements.Hash: Cube and sauté leftover potatoes (and/or other veggies and meat) with diced onion until golden and crispy. Top with herbs, ketchup, a fried egg, or grated cheese. Omelet/Frittata: Chop & heat up leftovers. Set aside. Make an omelet or frittata egg base. Add leftovers & desired additions (e.g., cheese, veggies).Pasta dish: Chop & heat up leftovers (e.g., sauté roasted vegetables). Add to cooked pasta. Add sauce (optional).  Baked Potato: Bake a potato & add toppings.  Nosh Plate: Add sides (e.g., cheese, olives, slaw, pickles, other leftovers, bread, veggies). 🎓 Further StudySalad Toppings Reference Guide [Life School]Sandwich Reference Guide [Life School]Freezer Stocking Reference Guide [Life School]10 Creative Ways to Use Leftovers———📚 Want more? Check out the Table of Contents or Collections.🎧 Prefer to listen? Subscribe on iTunes, Spotify, or Overcast. Get full access to Life School at www.trylifeschool.com/subscribe

This lesson is 413 words, a 1 min 39 sec reading time. It is part of the Fall Collection. Video Demonstration👇📍 IntroductionSometimes referred to as nature’s gluten-free pasta, spaghetti squash serves as a practical & tasty base for many meals. It has a texture reminiscent of noodles yet carries the nutritional value of a hearty root vegetable (42 calories & 10% of your daily fiber requirement per cup). Beloved by kids, vegetarians, and health nuts alike, this fall favorite may be one of the ultimate healthy crowd-pleasers. Roasted spaghetti squash costs about $1.50/lb, requires only ~10 minutes of active work, and stores for almost a week, making it exceptionally high leverage. With that said, the squash is relatively bland, so you’ll want to make sure to spruce it up with a delicious topping or sauce. There are some ideas listed below. Best of luck! 🧂 Ingredients Spaghetti squash Olive oilSalt & pepper ⏲ InstructionsPreheat oven to 400°F Slice squash lengthwise & scoop out seedsBrush or wipe with olive oil & salt/pepper to taste Roast face-down for ~30-40 min, or until tender. Let cool a bit. Scrape & fluff insides with a fork. Top or mix & enjoy! 📓 Toppings Reference Guide: Vegetables: sautéed greens, tomato sauce, roasted vegetables Protein: bolognese, sautéed ground beef/pork, poached egg, nuts, chickpeas Creamy: cheese (e.g., parmesan, feta, gruyère), pesto, toasted pine nuts, cream/béchamel sauceHerbs: oregano, lemon zest, basil, parsleySpices: paprika, onion powder, curry, garlic powder, turmeric, garam masala🗂 Recipe Box:86 Spaghetti Squash Recipes [Country Living]Garlic, Parsley & Breadcrumbs [NY Times]Baked with Cheese [NY Times]Lemon & Pesto [Love & Lemons) Chickpeas, Kale & Pinenuts [Love & Lemons) Korean Pork Spaghetti Squash Bowl📝 Notes, Tips & TricksThe squash is ready when the interior is tender or the exterior skin has slightly collapsed. While often available year-round, peak season is early fall through winter. When purchasing, look for squashes that are firm, smooth & yellow.  For creamier squash roast ~1 hour. For al denté strands, roast 30-40 min. The seeds are delicious when roasted. To make, clean them, toss in olive oil & salt, and roast for about 15 minutes (alongside the squash). Add spices (e.g., turmeric, paprika, cinnamon) to dress them up. Uncooked, uncut spaghetti squash lasts for up to 3 months. Store in a cool, dry place. Once cut & cooked, it lasts ~ 5 days. To freeze cooked squash, portion the noodles and save in small, airtight zip bags or Tupperware. 🎓 Further StudyFall Collection [Life School]7 Methods for Cooking Spaghetti Squash [The Kitchn]———📚 Want to learn more? Check out the Table of Contents or Collections.🎧 Prefer to listen? Subscribe on iTunes, Spotify, or Overcast. Get full access to Life School at www.trylifeschool.com/subscribe

This lesson is 600 words, a 2 min 24 sec reading time. It is the third lesson of Lunch 2.0.📍 Introduction: Defined as a light meal consisting of two pieces of bread and filling between them, the sandwich is the ultimate canvas for the creative home chef. Beloved in almost every country in the world, there are countless sandwich recipes out there.The easiest way to make a sandwich, however, is to use up whatever you have in the fridge. Go ahead and trust yourself. It’s pretty hard to mess up a sandwich! 🧂 Ingredients: Bread (e.g., roll, sliced) Condiments (e.g., mustard, mayo)Fillings (see reference guide) ✅ Instructions: Lightly toast bread (optional) Spread on condiments & creamy dressings Add toppings, slice & enjoy! 📓 Fillings Reference GuideProtein: roasted/grilled chicken, tuna or egg salad, deli meat, meatballs, bacon, smoked fish, leftover braised meat (e.g., brisket, pulled pork), grilled steak, tofu, fried/poached eggCreamy: butter, mayonnaise, sliced avocado, tahini, hummus, pesto, cheese, harissaCrunchy: summer slaw, pickled onion, cucumber, chips/fries, pickles, lettuce (e.g., shredded iceberg lettuce, arugula), thin-sliced/shaved vegetables (e.g., carrot, radish) Tangy/sweet: mustard, salad dressing, relish, bbq sauce, caramelized onions, tomatoAromatics: dill, basil, cilantro, horseradish, jalapeño, pepperonciniVegetables: boiled, roasted, or grilled vegetables (e.g., eggplant, squash, peppers), sprouts, lettuce📝 Notes Tips & TricksIngredients: A sandwich is a great way to use up leftovers (e.g., roasted turkey breast, olives, cheese). To elevate leftovers (e.g., short ribs, roast chicken), shred/chop them up, and crisp in a pan with olive oil, salt, and pepper.Any bread you are using should ideally be tasty enough to eat on its own. If bread is too thick, it can overwhelm other flavors. For larger rolls or bagels, you can scoop out the insides a bit. Some condiments are higher leverage than others. Pesto is creamy, spicy, nutty, and earthy - all at once! Slaw is crunchy, sweet, tangy, and creamy. Pickles & pickled red onions add crunch, tang, and sweetness.Process: Oily spreads (e.g., peanut butter, butter, mayo) serve as barriers against watery fillings (e.g., lettuce, tomato). To avoid soggy bread, slick them on first.  For consistent flavor, spread condiments to the edge. To “griddle,” a sandwich brush soft or melted butter directly on the bread (not in the pan). This will help avoid burning/smoking as the butter under the bread is cooler. For more flavorful mayo, whisk in some flavor (e.g., hot sauce, herbs, minced garlic, lemon juice) When slicing meats, cheeses, & veggies, thinner is better. A mandoline can help.Temperature contrast makes a sandwich more exciting (e.g., heated brisket with chilled coleslaw).For more flavorful greens, dress them with a dash of lemon/olive oil/salt before adding. Composition takes things up a notch. Drape sliced meats & vegetables for a dramatic flair. Cut along the diagonal for a sleek look. Stack items in a loose pyramid to avoid overflow & spillage.A serrated knife is most deft in slicing through a hefty sandwich. To shake things up, go open-faced. This works particularly well with dense, whole-grain bread, which can support the toppings. Other/Misc: To wrap without plastic, you can employ a reusable zip bag, cloth napkin, or wax paper. Consider adding a little something on the side (e.g., potato chips, pickle, dried fruit, sparkling citrus soda) Don’t get into a sandwich rut. If you try one new bread, filling, or condiment weekly, your repertoire will grow significantly. The best sandwich is the one YOU like best. Follow your instincts & go for it! 🎓 Further StudyA Totally Obsessive A-to-Z Guide to Making Sandwiches [Bon Appetite]How To Build Better Vegetarian Sandwiches [Bon Appetite]How to Wrap a Sandwich with Wax Paper 🎬 [YouTube]The Best Re-Useable Sandwich Bags [Real Simple] ———📚 Want more? Check out the Table of Contents or Collections.🎧 Prefer to listen? Subscribe on iTunes, Spotify, or Overcast. Get full access to Life School at www.trylifeschool.com/subscribe

This lesson is 433 words, a 1 min 43 sec reading time. It is the second lesson of Lunch 2.0. 📍 Introduction: The ultimate comfort food, a tuna salad sandwich is both practical and delicious. Packed with protein and ~$2/serving, this lightning-fast meal is exceptionally high leverage. As tuna is shelf-stable, it’s helpful to have a few cans on hand for those lunches or dinners when you don’t have much in the fridge. Given its neutral flavors, it can serve as a canvas for a wide range of unique combinations. Go ahead and get creative! 🧂Ingredients: *See reference guide below for inspirationTuna Base (e.g., bread, lettuce wrap) Additions (e.g., crunchy, creamy, salty) Toppings (e.g., tangy, aromatic) ✅ Instructions: Gather all ingredients. Combine all tuna salad elements slowly (e.g., 1 tsp at a time). Taste regularly.  If using bread, toast in a pan & add butter towards the end. (Optional) Assemble sandwich. 📝 Notes Tips & TricksTuna salad makes for a great snack (e.g., with crackers), lunch (as a sandwich), or dinner (e.g., decadent tuna melt on gourmet bread with a side of soup.) Chop everything as finely as possible to encourage the melding of flavors.  Water-packed tuna is lower in calories but higher in omega 3s than tuna packed in oil. To use, drain the water.Oil-packed tuna has more flavor and is higher in caloric value. Mayonnaise quality has a significant impact on flavor. Use the highest quality you can find (or make some). No-salt canned is best. If you can’t find it, rinse the tuna out for a few minutes to reduce the sodium. Try to seek out sustainably-caught, dolphin-free tuna.📓 Reference Guide 🗂 Example Recipe: Sicilian-Style Tuna Sandwich Tuna salad: Tuna  Dill (or dill weed)Lemon juice  Salt & pepper Olive oil (or mayo) Base & Additions: BreadButter Arugula B&B pickles 🎓 Further StudyHow to Boil an Egg [Life School]Pickled Red Onion [Life School]Green Goddess Tuna Salad Sandwich [Bon Appetite]How to Make Mayonnaise [YouTube] Mayonnaise [NY Times]——— 📚 Want more? Check out the Table of Contents or Collections.🎧 Prefer to listen? Subscribe on iTunes, Spotify, or Overcast. Get full access to Life School at www.trylifeschool.com/subscribe

This lesson is 466 words, a 1 min 51 sec reading time. It is the first lesson of Lunch 2.0. 📍 Introduction: Avocado toast is a practical yet decadent open-faced sandwich. It's healthy, suitable for many meals (e.g., breakfast, lunch, snack), and lightning-fast to prepare (5-10 min). Moreover, it's economical (~$2/serving) and can repurpose leftover, over-ripe avocados. Vegetarians, kids, and picky eaters alike love to make this toast and dress it up to their fancy. Go ahead and get creative! 🎨🧂 Ingredients: Bread  AvocadoToppings (see reference guide below) ✅ Instructions: How to slice an avocado: Slice avocado lengthwise & around with a large knife. Use a cutting board. Twist avocado halves in opposite directions to separate & expose the pit. Hold a towel or potholder in your non-dominant hand & place the avocado inside. (Optional)Whack the pit with your knife to lodge it in. Twist the pit free & remove (with thumb or against trash bin). Slice into ½ inch slices (protect your hand again or switch to a butter knife). Scoop out slices with a large spoon. How to Slice an Avocado [YouTube link]Making avocado toast: Toast bread. Add a base layer of flavor. (Optional)Slice avocado & spread across toast. Add toppings. (Optional)📝 Notes Tips & TricksOn avocados: A large avocado can make ~ four pieces of toast; a small one makes ~two. Avocados ripen after they have been harvested, not on the tree.  To accelerate ripening, place avocados in a paper bag with an apple or banana at room temp for 2-3 days. (The fruit releases gasses which speeds up ripening). To halt ripening, place avocados in the fridge. Do this after ripening to extend shelf life. To save half for later, keep the pit in & wrap with plastic wrap. To minimize oxygen contact, press the wrap right up against the flesh. Use within a day or two. If the surface turns brown, it should still taste fine. You can cut away brown spots. For extra protection against browning, brush with some olive oil or lemon juice. If the avocado is mushy when squeezed, moldy inside, or has a rancid/sour smell, throw it away.  "Avocado hand" is an injury that occurs when someone tries to remove the pit dangerously and ends up cutting themselves. Be careful! If the avocado is too ripe for slicing, make a flavored mash. You can flavor it with your favorite seasonings (see reference guide below) On making the toast: When considering toppings, add variety in terms of flavor, color, & texture.Thin toast must be crispy enough to hold toppings.Thick toast can support heavier toppings.Toaster-oven hack: drizzle with olive oil & rub with garlic before heating for extra flavor.A ready-made seed mix (e.g., everything bagel mix, custom blend) can add a crunchy, salty, nuttiness. Learn how to make one here. 📓 Reference Guide:*Save to camera roll for future reference.🎓 Further StudyDanger! 'Avocado hand' is on the rise [The Guardian]13 Avocado Toast Recipes Park Tavern’s Avocado Toast (Recipe)👩‍🍳 Guest chef for this lesson: April Word ——————————————————📚 Want more Life School? Check out the Table of Contents or Collections. 🎧 Prefer to listen? Subscribe on iTunes, Spotify, or Overcast.✏️ Got feedback? Did we miss something? Fill out this form or add a comment below. Get full access to Life School at www.trylifeschool.com/subscribe

Today’s lesson is 342 words, a 1 min 22 sec reading time. Want to learn more? Check out our Table of Contents. 📍 Introduction: Smoothies are fast, easy to make, and highly nutritious (depending on what you put in them 😉). Filled with frozen fruit, they are seriously refreshing - and serve as a convenient vessel for delivering supplements, superfoods, or anything else you’re trying to incorporate into your diet (helllooo, kale). Whether blended for breakfast, lunch, or a post-workout snack, smoothies give you a break from your typical meal prep routine. You don’t need any fancy gear, everything goes into one container, and the combinations are limitless. Get creative and bring a straw! 🎨⚙️ Gear Blender (🛒: $$, $$$) Straw - optional (🛒: $)🍓 Ingredient Inspiration:   *For a printable version, check out the Smoothies Reference Guide.* Fruit: banana, berries, mango, pineapple, peach, kiwiLiquid/Dairy: milk, nut milk (e.g., almond, cashew, macadamia), juice (e.g., orange, apple), coconut water  Vegetables/herbs: spinach, beets, carrots, kale, sweet potato, pumpkin, basil, mint, ginger Sweetness: honey, agave, banana, dates, chocolate  Supplements: protein powder (example #1 & 2), fiber (example), collagen (example) Superfoods: Acai, cacao, bee pollen, chia/flax/hemp seeds, matcha, turmeric, goji berries, spirulina Misc: peanut/almond butter, silken tofu, avocado, dried coconut✅ Instructions Add liquid (~1 cup/serving) Add frozen fruit (~1 cup/serving) Add veggies/additions Blend, serve, enjoy! 📝 Notes, Tips & Tricks: Add liquid first to avoid straining the blade and motor. Relatedly, chop or break up large pieces of fruit before freezing (e.g., banana) If the mixture is too thick and the motor is struggling, add some water.If you have fruit on the brink of becoming too ripe, chop and freeze in a zip bag for future smoothies. To make a smoothie bowl, reduce liquid, add toppings, and bring a spoon.Ice makes smoothies frosty but dilutes flavor; use strategically. Some high-end blenders can be found refurbished at a lower cost (example) If you are using spinach/kale as a base and want the smoothie to be bright green, avoid adding red/purple fruits (e.g., berries) or it will turn brown. Protein powders, collagen & fiber add heft but can make the texture a bit grainy. Use in moderation.📓 Reference Guide🎓 Further Study So Many Smoothies, So Little Time [NYTimes]The Best Blender for 2020 [Wirecutter]The Best Protein Powders [NYMag]Smoothie Ingredients: The Ultimate List——————————————————🙋‍♀️ Got feedback? Fill out this form. (This helps make us better 😀)🎧 Prefer to listen? Subscribe on iTunes, Spotify, or Overcast. Get full access to Life School at www.trylifeschool.com/subscribe

Today’s lesson is 458 words, a 1 min 49 sec reading time. It is lesson ten of How to Hack Your Freezer.📍 Introduction: Homemade ice cream is both practical & divine. It stays good for weeks, takes under 30 minutes of active work, and allows you to get your creative juices flowing. A vanilla base is like a painter's canvas - ripe for flavor experimentation. 👨‍🎨Additionally, by making ice cream at home, you can skip the preservatives & softeners, which can taste a bit gummy. Believe it or not, a splash of liquor does the trick naturally. Because alcohol doesn't freeze, it acts as a natural softener. This trick will save you from two sub-par softening techniques - microwaving, which often leads to melting & subsequent freezer burn, and, well, waiting. This method uses a simple freezer bowl machine (~$60) and a classic custard recipe. For alternatives, see the "Further Study" section.👇⚙️ Unique Gear (all are optional) : Whisk Mesh sieve Digital thermometer (🛒: $)Ice cream maker (🛒: $, $$, $$$)Container/Storage(🛒: $, $$, $$$)🧂 Ingredients: 2 cups heavy cream  1 cup milk2/3 c. sugarSix egg yolks  Kosher salt (pinch)  3/4 tsp vanilla (optional) 2 tbsp Vodka (optional) ✅ Instructions Whisk all ingredients (except liquor) in a pot Bring to medium heat.Stir regularly to avoid clumping Turn off heat when the mixture reaches 170°F or coats spoonStrain & cool to room temp. Then cover and chill 4 hours or overnight. Add booze (optional) Churn until soft-serve consistency Enjoy or freeze for later! 📝 Notes, Tips & Tricks:If you don't have a thermometer: Run your finger across the wooden spoon. If the line stays without dripping or running, it's done.Be careful not to overheat, or the egg yolks will cook & coagulate. Nobody wants to chew their ice cream. Add flavorings, toppings, & liquor after chilling & before churning. Alternatively, infuse the custard with flavors as it cooks.  For flavor & add-ins inspiration, check out the Ice Cream Reference Guide (Premium 🔒).  If using a freezer bowl, make sure it chills 12+ hours before use   Feel free to adjust the ingredient ratios. For lighter ice cream decrease the cream & yolks, and increase the milk. To subdue sweetness, reduce sugar or replace with other sweeteners (e.g., honey, agave, maple syrup). To prevent freezer burn, cover ice cream with plastic wrap.  If in a rush, cool the mixture on an ice pack. Alternatively, use the freezer to cool, but stir every ~5 minutes to prevent clumping. Save the egg whites for egg-white omelets or meringues. You can also freeze them for later use. (Learn more here).🎓 Further Study Ice Cream Basics 🎬 [NYTimes]Best Ice Cream Maker of 2020 [Wirecutter]49 Best Ice Cream Recipes [Epicurious]Make Ice Cream, in a Mason Jar [NYTimes]No-Churn Vanilla Ice Cream [Martha Stewart]——————————————————🙋‍♀️ Got feedback? Fill out this form. (This helps make us better 😀)🎧 Prefer to listen? Subscribe on iTunes, Spotify, or Overcast.📚 Want to learn more? Check out other lessons in the Table of Contents.🕺 Need some musical inspo? Check out our new Cooking Dance Party Playlist. Get full access to Life School at www.trylifeschool.com/subscribe

Today’s lesson is 423 words, a 1 min 41 sec reading time. It is the ninth lesson of How to Hack Your Freezer.📍 Introduction: Whether you are heading out on vacation, or simply want to minimize trips to the grocery store, a little knowledge about freezing dairy & egg products can go a long way. While virtually all milk products can freeze safely, most lose their creamy texture in the process. Eggs fare similarly. The following notes & tips will help you determine what to freeze, why it’s worthwhile, and how to make the most of things after the thaw. 📝 Notes, Tips & Tricks:General: What makes freezing dairy tricky is that its components (e.g., fat, water, dairy solids) freeze at different temperatures. This leads to separation and crystallization (e.g., grainy ice cream). Sugar & salt help preserve flavor and texture - hence why ice cream and frozen yogurt store better than milk or yogurt alone. Before going on a trip, transfer dairy items into freezer-safe containers (learn more here); you can always decide later if you need/want the item.Remember - freezing does not reset the expiration point. Don’t wait until something is close to expiration before freezing. Thaw dairy & eggs in the refrigerator to reduce bacterial growth. Do not refreeze these items. Freezing Dairy: *In loose descending order of “freeze-ability”Butter: wrap in foil or plastic; can be frozen for six monthsIce Cream: lasts longer if airtight (e.g., with saran wrap under the lid); if partially melted, it’s particularly prone to freezer burn (think bigger, crunchier crystals); don’t store in the door (warmest part of the freezer) Cheese: may become mealy or crumbly; best for use in cooked dishes; pre-grate block cheese for easier use later; lasts four months Cream: freezes okay if whipped (e.g., ice cream, whipped cream), not recommended otherwise Milk: okay to freeze but likely to separate & have an odd/grainy texture; make sure to leave room for expansion; stir or shake vigorously upon defrosting to restore texture; lasts one month Sour cream, yogurt, buttermilk, cream cheese, cottage cheese: all may separate and lose their smooth texture; can still be used in cooking; worth trying if going on a trip; aim for < three months storage  Freezing Eggs: Egg Whites: freeze very well in containers or ice cube trays Mixed Eggs: can be frozen in small containers or ice cube trays; blend thoroughly, minimize bubbles and add a little salt to improve texture  Whole Eggs: Do not freeze. Will crack if left in the shell. 🎓 Further Study: Gear for Freezing [Life School] Freezer Stocking Reference Guide [Life School]Freezing Dairy Products, Eggs & Other Foods [North Dakota State]How to Freeze Dairy Products [Once a Month Meals]——————————————————🙋‍♀️ Got feedback? Fill out this form. (This helps make us better 😄)🎧 Prefer to listen? Subscribe on iTunes, Spotify, or Overcast.📚 Want to learn more? Check out other lessons in the Table of Contents. Get full access to Life School at www.trylifeschool.com/subscribe

Today’s lesson is 551 words, a 2 min 12 sec reading time. It is the eighth lesson of How to Hack Your Freezer.📍 IntroductionA small stock of frozen meat, poultry & fish can come in seriously handy. Lasting a few months in the freezer (as opposed to a few days in the fridge), these items put your precious space to work. By freezing, you can capture unique purchasing opportunities (e.g., farmer’s markets, butcher shop visits, sales), and ensure you have proteins at the ready when you need them most (e.g., mid-week dinners).With that said, these products need a little TLC to maintain their texture & flavor. Stored & defrosted properly, the items will taste as good as new. Mishandled, however, and the ingredients can develop freezer burn, become mushy, or lose flavor. 😬Given the relatively high cost of these ingredients, we believe it’s worth investing in some upfront knowledge. 📝 Notes, Tips & Tricks: BuyingPre-portioned packages make for faster defrosting (& eliminate your need to repackage) If possible, purchase pre-frozen cuts. Tougher/more economical cuts (e.g., pork shoulder, brisket) last longer than more tender ones. Packing & FreezingFreeze meat and fish immediately upon returning from the store to prevent any unnecessary degradation in flavor or taste. Freezing does not reset the expiration date. If something is a day away from going bad, it will still be in that state upon defrosting.Freeze meat in relevant portions (e.g., 2-4 servings each) Stride ahead by freezing thinner or pre-portioned items. To avoid freezer burn, double wrap. Learn more here.Ground meat: create a deep indentation in the center to expand the surface area and speed up defrostRoast chicken: remove meat from bone & tear into bite-sized pieces for economical storage & fast defrost. Bite-sized pieces sauté quickly & deliciously. DefrostingDefrost delicate proteins (e.g., tender meat, fish) within a few weeks. They lose texture over time (e.g., become mushy). Defrosting in the fridge is safest. Don’t rush this & plan ahead whenever possible. It takes ~24 hours for larger items (e.g., whole chicken). ~12 hours for smaller ones (e.g., chicken breast).  For a faster thaw, submerge in cold water. Change water every 20 min —plan for 1-2 hours. Microwave in a pinch. Set power to low (see more guidance here). Check & rotate every ~30 seconds. Do not thaw on the counter. It’s an open invitation for bacterial growth. When microwaving ground meat, scrape away thawed meat at the halfway point. If defrosted via the fridge, an item may be refrozen. Stride ahead by freezing pre-marinated items.Cook poultry to 160° (in the center) to protect against bacteria.To thaw faster, set fridge closer to 40°F than 35°F.Fish & SeafoodIf you plan to freeze, try to buy pre-frozen (this avoids an unnecessary thaw which impacts texture). Commercial producers flash freeze and thus better preserve flavor and texture.  Fish keeps well for ~3-6 months, depending on how fresh it is upon freezing.  Defrosting fish takes ~4-12 hours in the fridge; 30 min in cool water.Shellfish should be cooked and removed from the shell before freezing (e.g., crab, mussels, clams); the exception is shrimp, which can be frozen raw in the shell. 🎓 Further Study Everything to Know About Freezing and Defrosting Meat [Eater]Safe Defrosting Methods [USDA]Freezer Savvy: The Best Way to Freeze (and Thaw!) Meat [The Kitchn]Tips and Methods on How to Freeze Fish [Spruce Eats]How to Freeze and Thaw Every Kind of Meat——————————————————🎧 Prefer to listen? Subscribe on iTunes, Spotify, or Overcast.📚 Check out more in the Table of Contents Get full access to Life School at www.trylifeschool.com/subscribe

Today’s lesson is 420 words, a 1 min 40 sec reading time. It is the seventh lesson of How to Hack Your Freezer.📍 IntroductionPesto adds a creamy, complex, nutty, cheesy, salty goodness to almost anything it touches. One of the most versatile sauces, pesto can garnish pasta, sandwiches, tomato salads, roasted vegetables, and grain bowls. It also makes an excellent marinade for chicken and fish. Whether you buy it in the deli section or decide to make it yourself, once frozen, these cubes can elevate even the most rushed of weekday meals. ⚙️ Gear: Ice cube trayBlender or food processor (optional) Mortar & pestle (optional) 🧂 Ingredients: 2-3 cups basil leaves (~ 2 bunches)  ¾ cup olive oil 1-2 garlic cloves ¼ to 1/2 cup pine nuts 1 cup finely grated parmesan/pecorino romano (a mixture is 👍) Kosher salt (to taste) ✅ Instructions: Toast the nuts (learn how here) Mince or pound garlic in mortar & pestle; combine/process/pound with nuts Rough-chop basil; then pulse with most of the olive oil Add nuts, garlic & most of the cheese; blendTaste and adjust with remaining cheese, olive oil & salt Save some for the fridge, freeze the rest into cubesTo defrost, let sit at room temp for ~1 hour, or less if in small cubes. Alternatively, microwave in 15-second intervals. 📝 Notes, Tips & Tricks: Pesto lasts ~5 days in the fridge, ~6 months in the freezer.To extend fridge life a few days, cover with a thin layer of olive oil. This prevents oxidation. For textural consistency, process the nuts and garlic separately from the basil (e.g., in a mortar & pestle, or the food processor in a separate batch) Don't over-process the basil, or it will become watery — a rough chop & scraping down the sides will help keep things consistent. Don't skimp on the nuts and cheese - they are what make the pesto creamy & rich.It's pretty hard to mess up pesto. So long as you taste & adjust, the ratios are flexible. Trust your intuition. 👨‍🎨With pasta, don't cook the pesto with it. It will turn brown. Add at the end instead.  When adding pesto to pasta, loosen it up with a few splashes of pasta water (save some before straining). To free up your ice cube tray, transfer pesto cubes to a zip bag once frozen. 👆 Variations & Additions:Greens: broccoli rabe, kale, chard, arugula, spinachHerbs: parsley, cilantro, mint, marjoramVeggies: broccoli, cauliflower Nuts: walnuts, hazelnuts, almonds, pistachios, macadamia, pecans Cheese: pecorino romano, manchego, asiago 🎓 Further Study Freezer Cubes [Life School]Basil Pesto [NYTimes, Samin Nosrat]Danny Bowien's World Championship Pesto [Food52]Five Sauces for the Modern Cook [NYTimes]——————————————————🎧 Prefer to listen? Subscribe on iTunes, Spotify, or Overcast.📚 Check out more in the Table of Contents Get full access to Life School at www.trylifeschool.com/subscribe

Today’s lesson is 216 words, a 51 sec reading time. It is the sixth lesson of How to Hack Your Freezer.Video demonstration of Citrus Flavor Cubes & Sparkling Soda. 👇 📍 Introduction: Sparkling citrus soda (aka “Homemade LaCroix”) is a delicious, faintly sweet, effervescent beverage. More economical than buying from the store, this concoction is also gentler on the environment, straightforward to prepare, and will spare you from schlepping all those cans & bottles. Additionally, you can customize the flavorings precisely to your liking, or even create your own signature cocktail (or mocktail).🍹  ⚙️ Gear:  Sparkling water maker (optional) Carafe (optional) 🧂 Ingredients: Bubbly water Citrus flavor cubes (or juice) ✅ InstructionsPour sparkling water into your favorite glass Add citrus cubes or juiceEnjoy!  📝 Notes, Tips & Tricks: By stocking flavor cubes in your freezer, you will always have juice on hand. Learn more here. Citrus juices include: grapefruit (aka pamplemousse), lemon, lime, orange. Other juices: cherry, pomegranate, cranberry, grape, pineapple, guava, passion fruit, mango, strawberry, etc. Chill the water before adding carbonation. Cold water holds bubbles best.  For delicate flavors (e.g., mint, cucumber, watermelon, ginger), infuse the water overnight. For a sweeter beverage, add sweetener (e.g., simple syrup, stevia) 1 cube of lemon/lime juice (2 tablespoons) = ~ 10-15 calories For an “on-the-go” option, transfer into smaller individual bottles. 🎓 Further StudyHow to Make Homemade LaCroix with a SodaStream Healthy Sparkling Infused Water Recipes Meyer Lemon Citrus Sugar Cubes for Cocktails ——————————————————🎧 Prefer to listen? Subscribe on iTunes, Spotify, or Overcast.📚 Check out more in the Table of Contents Get full access to Life School at www.trylifeschool.com/subscribe

Today’s lesson is 321 words, a 1 min 17 sec reading time. It is the fifth lesson of How to Hack Your Freezer.📍Introduction: Flavor cubes, also known as “flavor bombs,” are an organized home chef’s secret weapon. These concentrated bursts help you reduce waste & save time by adding a punch of flavor fast. They take little time to prepare and require only an ice cube tray and zip bag to create & store. Feel free to get creative with what you prep, freeze & save for future use. ⚙️ Gear Ice cube trayZip bag (optional)📝 Notes, Tips & Tricks: Ice cube trays with lids offer stackability. They also protect the cubes from freezer burn & absorbing smells.Silicone makes for easier cube popping, but can absorb some smells/flavors (e.g., garlic) Smaller trays like this one are ideal for highly concentrated flavors (e.g., minced ginger) Defrosting at room temperature is best (~15 minutes), but you can microwave in a pinch. Check every 15-30 seconds to avoid accidental cooking.👆 Varieties: Pesto: Can be used for sandwiches, pasta, dressing veggies & meat, topping a grain bowlHerb cubes: Dice hearty herbs (e.g., rosemary, thyme, oregano, sage) & cover with olive oil. Alternatively, blend with softened butter for a spin on “compound butter.”  Citrus juice: Lemon, lime, orange & grapefruit make great additions to cocktails, salad dressings, or bubbly water. Minced garlic/ginger: Great for adding to stir-fries, soups, salad dressing, and dips. You can also buy them pre-made. Wine: save leftovers for use in sauces & braises Sauces & fats (leftover): you can save marinades, bacon fat, stir-fry sauce & pan juices for future reuse  Broth/stock: boil it down for extra concentrated, space-saving cubes; adds depth & richness to grains, sauces, sautées, etc. Coffee: great for keeping iced coffee strong Fruit purrée: can be used in bellinis or smoothies or eaten like a popsicle. 🎓 Further Study Cooking with Flavor Bombs [Amazon]13 Genius Ways to Use an Ice Cube TrayAmanda Cohen’s Secret-Weapon Stir-Fry Sauce [NYTimes] How to Make Frozen Herb Cubes Herbed Compound Butter [NYTimes]——————————————————🗣 Did we miss something? Please tell us in the comments below!🎧 Prefer to listen? Subscribe on iTunes, Spotify, or Overcast.☎️ Do you have ideas about how to make Life School better? Sign up here for a 15-min call with Founder & Chief Researcher, Michelle.📚 Check out more in the Table of Contents Get full access to Life School at www.trylifeschool.com/subscribe

Today’s lesson is 393 words, a 1 min 34 sec reading time. It is the fourth lesson of How to Hack Your Freezer.👆Printable Reference Guide for Freezer Stocking📍 IntroductionSometimes all you need is a little inspiration on how to stock your freezer. We hope this printable reference guide helps make your meal prep a bit faster & easier. 📝 Notes, Tips & TricksBread/Baked/Grains:Bread: for faster toast, slice, freeze, & use the defrost setting on your toaster; if going stale, pre-cube it for future use as croutons or breadcrumbs Dough: freeze in smaller portions for faster defrosting or multiple usesBagels: store pre-sliced Protein: Meat/chicken: can freeze with marinade to stride ahead  Rotisserie chicken: remove from the bone; portion into individual servings  Cheese/Creamy:Ice cream: cover with plastic under the lid to reduce freezer burn (alternatively, eat it faster 😜)Parmesan rinds: save for soups (adds rich umami flavor) Cheese: possible to freeze if wrapped tightly; see article hereFruit & Vegetables: Bananas: peel & break into smaller, blender-friendly chunks  Fruit: save extra-ripe fruit for smoothies or baking Leftovers: General: move items from the refrigerator to the freezer to extend shelf life (e.g., before trips) Soups: freeze grains separately (e.g., pasta, rice) to avoid mushy reheatingCasseroles/Stews: break down into individual servings for faster reheating & multiple occasions Sauces: many freeze well, even creamy ones; consider adding extra to a takeout order (e.g., tikka masala, marinara) Odds & ends: examples include bacon fat, pan juices, leftover wine/sauce, pesto, veggie scraps & bones for broth Make-Ahead/Meal Prep: Onions: can be sautéed & stored in individual servings for faster use laterLeafy veggies: can be blanched & squeezed into balls; economical way to use up almost-wilted greens (e.g., spinach, kale)  Marinara/bolognese: individual servings make for easy weeknight mealsSoups/broth: freeze noodles/rice separately; a mix of container sizes adds future flexibility Creamy sides: examples include potato gratin, creamed spinach, mashed potatoes Quinoa & grains: make sure to cool before freezing; guide hereFlavor Cubes (aka Flavor Bombs): Lemon/lime juice: useful for cocktails, sparkling flavored sodaHerbs: chop hearty herbs (e.g., rosemary, thyme) & preserve in olive oil Ginger: peel and freeze or grate into cubes Garlic: minced/paste saves well in ice cube trays Tomato paste: can save leftovers by wrapping up the can or squeezing extra into ice cube trays.What NOT to stock: Eggs: can become rubbery, gummyFried foods: becomes soggy  Gravy: separates Lettuce, green onions, tomatoes: watery Mayonnaise, milk, sour cream, yogurt, cottage cheese: separationPotatoes (raw): odd texture ——————————————————🗣 Did we miss something? Please tell us in the comments below! 🎧 Prefer to listen? Subscribe on iTunes, Spotify, or Overcast.☎️ Do you have ideas about how to make Life School better? Sign up here for a 15-min call with Founder & Chief Researcher, Michelle.📚 Check out more in the Table of Contents Get full access to Life School at www.trylifeschool.com/subscribe