Arranging outdoor buffets, making ice cream and more

Published 12:00 am Tuesday, July 26, 2016

Q: What’s the best way to set up an outdoor buffet?

— Jordan Parker, Columbia, Missouri

A: Thoughtful placement will keep the food fresh and your guests well-fed. Set the table close to the house, but not so near that people can’t easily move around it.

Have everyone start at one end, letting them serve themselves from both sides.

Position platters where they can be refilled easily: grilled foods close to the grill, and cold salads near the door to the house.

A separate drink station avoids spills on the buffet.

Q: Can I make homemade ice cream even if I don’t own an ice-cream maker?

— Hanna Ciechanowski, Walpole, Massachusetts

A: Absolutely!

No-churn ice cream doesn’t require any special equipment. Try the accompanying mint-chip recipe, or substitute other flavors, like vanilla extract and bourbon, or almond extract and Frangelico with crushed cookies.

Q: How do I know when a melon is ready to eat?

— Christine Fulgieri, New York City

A: There isn’t one universal rule; it depends on the kind you’re buying. Some of the signs to look for:

WATERMELON:

Pick it up: It will feel heavy for its size.

Tap it: The fruit should sound hollow.

HONEYDEW:

Look at it: You want a dull, pale-yellow exterior.

Sniff it: The fruit should smell fragrant.

CANTALOUPE:

Press it: The bottom should feel soft but not mushy.

Sniff it: A ripe one will have a sweet scent.

Q: What’s the best way to clean my windows?

— Brianna Steinitz, Nashville, Tennessee

A: CHOOSE a time of day when your window isn’t hit with direct sunlight. (It can cause cleaning liquid to dry too quickly, creating unsightly streaks.)

RUB away dirt using a sponge dampened with equal parts white vinegar and hot water — dishwashing liquid can leave residue.

WIPE with a squeegee, wetting the rubber edge first so it doesn’t skip. Use downward, overlapping strokes, then pull across the bottom.