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Try to leave no more than inch (1.27 centimeters) of space between the guacamole and the bowl's rim. This will make it easier to spread the sour cream on topand scrape the sour cream off later. Keep adding the sour cream until you can't see the guacamole anymore. The sour cream will create a "seal" between the guacamole the air and keep it from turning brown. Smooth it out until it is pressed flat against the sour cream. Wrap the excess plastic wrap against the sides of the bowl to improve the seal. This will help keep the sour cream itself fresh. in the fridge until you are ready to eat it. It will taste better if you eat it later that day, but the guacamole can stay fresh for up to three days. When you are ready to eat the guacamole, scrape the soul cream off, or stir it in for a creamier dip.

summary: Transfer the guacamole to the smallest bowl it will fit in. Smooth out the surface of the guacamole with a spoon, making it as flat as possible. Spread a thin layer of sour cream over the surface of the guacamole. Wrap a sheet of plastic wrap over the sour cream. Store the guacamole

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In large qualities, saffron will produce a bitter flavor. It's best to prepare and use very small amounts in your dishes. When possible, count the threads instead of measuring them by volume. Note that a "pinch" of saffron equals about 20 medium threads, and a pinch is usually enough in most recipes that serve four to six people. When using powdered saffron instead of whole threads, note that 1/4 tsp (1.25 ml) of powder equals about 1/2 tsp (2.5 ml) of threads. This amount is usually enough for recipes that serve 8 to 12 people; scale it as needed based on the number of servings. Most traditional recipes calling for saffron are grain-based, including risotto, pilaf, and paella. You can find a recipe that calls for saffron or add it to a basic recipe. As a general guideline, add about 30 threads of saffron to four servings of risotto or pilaf made with 12 oz (300 g) of rice. Add 50 threads of saffron to a paella recipe that serves four. Since saffron has a flavor profile similar to vanilla, it works well in many desserts that typically feature vanilla as the primary flavor. This includes custard, plain pastry, and sweet breads. For custards, only add a pinch of saffron to the recipe per four servings. For pastry and plain cookies, use 15 to 20 threads of saffron for every 8 oz (200 g) of flour called for in the recipe. Note that butter accents the taste of saffron better than margarine. For sweet breads, adding 15 threads of saffron per 1 lb (450 g) of flour will create a subtle flavor, but you can add up to 60 threads for the same amount of flour if you'd prefer a stronger taste. If you want saffron to serve as the primary flavor in a dish, you'll need to avoid adding other spices, herbs, or aromatics. When mixed with other spices, however, saffron can give dishes an overall deeper flavor. When mixing saffron into dishes flavored with other seasonings, it's best to use only a pinch. Add the saffron early on so that the flavor can blend into the other ingredients more thoroughly. Seasonings frequently paired with saffron include cinnamon, cumin, almond, onion, garlic, and vanilla. If you plan to add saffron to meat or vegetable dishes, gravitate toward those based on light meats and vegetables. For example, you could try adding it to a chicken or cauliflower dish.

summary: Use a small amount. Use saffron in grain-based recipes. Add saffron to desserts. Combine saffron with other flavors as desired.

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Straws have become a huge problem in ocean contamination--in fact, they're one of the most common pieces of trash picked up on beaches. Eliminating straw use is easy and straightforward--if you order a drink that comes with a straw, just tell the waiter, barista, or worker that you don't need one. You can also invest in reusable straws made of glass or stainless steel. Instead of ordering coffee in the usual plastic cups and tops, bring your own to-go mug or thermos and ask the cashier to fill it. Insulated tumblers can also keep your beverage hot or cold much longer. Even paper coffee cups are often coated with a plastic resin, so skip these as well in favor of a reusable vessel. Rather than use the dry-cleaner's single-use plastic bags, bring your own fabric garment bag to hold your clothing. You can purchase recycled dry-cleaner bags made of a more durable, longer-lasting plastic online. Bring fewer clothes to the dry-cleaner's to reduce your bag use as well. Although gum was originally made from natural materials such as sap and rubber, manufacturers now use a type of plastic instead. So instead of chewing and throwing away plastic, find a natural brand of gum or just use mints instead.
summary: Skip the plastic straws. Bring a reusable tumbler or to-go mug when you order coffee. Carry your dry-cleaning in a reusable bag. Stop chewing gum.