You know that starchy, cloudy  water you pour from the cooked pasta?  Don't pour it out - it is SO useful.  Drain some of your pasta water into a saucepan.  Reserve and add a little at a time to your sauce to make it smoother!

First , start with cold water and add salt.  If you add your potatoes to hot water, they will not cook evenly.  Drain them VERY well - water will make them mushy!  Dump them back into the cooking pot to mash them - it keeps them warm!  
Do you like to add cream, milk, or butter?  Warm the additions BEFORE adding so the potatoes absorb the flavorings and don't cool off too soon.  ​

Lemons are my secret weapon in cooking.  A bit of lemon zest or juice will perk up anything from a cold pasta salad to a glass of sparkling water and all things in between.   I add lemon zest and juice to chicken soup, mashed potatoes, baked chicken, sauces, etc.  Just try it in your favorite recipes to give them some "sass!"

You say "iced tea" - I say "ice tea"...  I'm from the deep South and we say ice tea! 
Here's the best way to make said tea:
Put 4 or 5 tea bags or tablespoons of loose tea in a quart jar (I prefer glass.)of room temperature water.  Place in the refrigerator overnight.  Remove tea bags or leaves and it's ready!  

Take 1 cups of regular or all purpose flour.
Remove 2 tablespoons of  the flour and replace with 2 tablespoons of cornstarch.
Sift 2 or 3 times and use in place of cake flour.