I’m going to suggest three rules that a good balabusta should never forget

There’s so much “been there, done that” when it comes to kitchen advice.

I mean, how much wisdom does it take to come up with ideas like “cook once, eat twice” and “slice steak fries with your apple slicer?” When I see tips like that I yawn delicately and move on to the next article. Yes, yes, we all know that we can slice cake into neat slices with dental floss. (My addition to that one is: Don’t, under any circumstances, use Plackers Cool Mint Flossers. Stick to unflavored, ladies.)

Still, I do think I have what to contribute in this department. At the risk of dating myself, I’ve been married for over 28 years. When I started my culinary career, poppers weren’t yet a thing, and believe it or not, nor were hasselback anything or acai bowls. So drawing on my extensive experience, I’m going to suggest three rules that a good balabusta should never forget. Write them on an index card, and stick it to your fridge with a heavy-duty magnet. Or just memorize them.