Eat your fire starter? A trick Harrison and Heflebower have learned is, instead of using conventional fire starters, drop a fistful of potato chips into a couple of coffee filters, place beneath the chimney starter and set the filters on fire.
  Be prepared: Heflebower says prep as much as you can before you go camping or cook in the backyard, meaning brown any meat that needs to be browned, and chop any vegetables that need to be chopped. Saves time.

When adding fresh herbs to sauces, add them at the end so they don’t turn brown or dissolve and disappear.
  When storing fresh herbs in your refrigerator, place them in a cup with about a ½ inch of water or wrap in a damp paper towel and place in a sealed plastic bag.
  Use a sharp knife for chopping herbs since a dull knife will tear the herbs and cause them to bruise and brown.

The title of the book is “101 Things To Do With Meatballs.“ So you can imagine my disappointment. I’m imagining the suggestions will be along the lines of “leave them out for a week and use as golf balls,“ or “press them in place around windows as putty,“ or “paint them white and give them to friends as novelty ping-pong balls that don’t bounce.“

FORT LEE The four Army cooks from Fort Bragg rushed around the field kitchen—really, a glorified tent—toiling over steaming pots and simmering pans as they prepared lunch. What was on the menu? Glad you asked.