Spinach is time consuming to prepare for eating, so it's almost always worth it to buy the pre-washed spinach. That way, it's ready to go. For some recipes, you need plain cooked chicken. Most recipes recommend boiling the chicken, but this is very time consuming. So we suggest either buying canned chicken or simply poaching the chicken in the microwave. Put the chicken in a glass dish (pie plates and Pyrex work well) and fill it with water halfway to the top of the breasts. Cover it with plastic wrap and cut a slit in the plastic wrap. Then cook on high in the microwave until the chicken is done through (for 3 breasts about 5 minutes). You can also season the chicken lightly for use in sandwiches or salads. One really quick way to shred spinach/lettuce is to use a technique called chiffonade. Basically, you stack leaves on top of one another, roll them up and cut crosswise with a knife or a pair of scissors and make really thin little strips. Okay so all over the country various cities and village and towns are passing laws making it illegal for people who live in apartments to grill on their porches. Some say it's a fire hazard, others object based on the smells and smoke it causes. Whatever the case, there are a couple of good solutions to this problem. The first is a George Forman Grill. They're fairly inexpensive and they do a pretty good job on stuff like chicken and hamburgers. But what we really favor is a grill pan. You can pick one up at home stores for about $20. They go on two burners on your stove and ours at least has a lined side (for pretty grill lines) and a flat side that you can use as a griddle. They'll never be as good as a grill, but they're a very good alternative. So you're not so good with a knife and you don't own a garlic press. That's OK. It's still easy as heck to get finely minced garlic for your recipes. In the produce section of most every grocery store you can find garlic pre-minced in little jars. One little jar lasts us (and we cook almost every day) for a couple of months. And it's a very quick way to speed up your cooking There are a couple methods recommended to help you stop weeping over those onions. Burning a candle in close proximity to your chopping area is supposed to help (and does to a degree). Jess finds washing her hands frequently to be the most helpful. Probably the best way to keep from crying is to chop it quickly. Here's a handy way to get the job done:

1. Cut one end of the onion off (the parts you cut off anyhow).
2. Cut the onion in half through the roots.
3. Peel off that really thick, tough layer of skin and the flaky ones too.
4. Slice the onion from where the root holds it together (being careful not to cut al the way through the root)
5. Slice the onion crossways.
6. You've got a nicely chopped onion!

Know your produce. If you've got to buy a type of produce that you've never bought before (or never bought with much success/confidence) read up on it. Some general good rules of thumb:

1. If you're picking a fruit that's especially juicy (watermelon, oranges, honeydew, grapefruit) it's a good idea to pick the heaviest fruit for its size.
2. Fruits like avocados, tomatoes, peaches, kiwi fruit, and plums should be chosen based on feel. They should give just slightly when you squeeze them.
3. Cantaloupes, strawberries, and other berries can be picked by smelling them. With berries, it's always a good idea to look at them too . those big plastic boxes can have some moldy ones on the edges and the bottom.
4. In general, look for good color and no signs of spoilage (bruising, molding, excessive softness).

To peel a peach, submerge it completely in boiling water for 60 seconds. When you take it out, it should peel with ease. You need only slit the skin, and peel it back with you fingers.