Tea Advice for Newbies and Enthusiasts: A Visit to Just Add Honey Tea Company — Maker Tour
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Who: Brandi Shelton of Just Add Honey Tea Company
What: Custom-blended loose-leaf teas, cold-brewed teas, and accessories
Where: Atlanta, Georgia
While studying fashion design and marketing in London, Brandi Shelton fell in love with the daily ritual of a cup of tea, but was less enamored of the traditional flavors. “I thought I could add a spice here or a fruit there to make a more flavorful cup,” she tells us. And that’s how Just Add Honey, her custom tea line, began. Now back in Atlanta, Brandi remains fascinated by tea. Read on for a look at her business and her advice on buying and tasting tea — great for tea newbies and enthusiasts alike!
How To Make a Thanksgiving Centerpiece (And Eat It Afterwards) — Gatherings from The Kitchn
For the Thanksgiving dinner I’m sharing with you this week, I wanted a really lush centerpiece, one that celebrated the beauty of the fall harvest but didn’t cost me hundreds of dollars. So I turned to my favorite eco-friendly florist to help me create a beautiful, all-natural vegetable centerpiece that a real human (you know, homo sapiens, as opposed to marta stewartensis) could make with some seasonal vegetables, basic tools, and a little imagination.
But I didn’t want to let all that beauty go to waste, after the meal. Since nothing is glued down or otherwise rendered inedible, you can eat nearly every piece of this arrangement — and I give you recipes to help you do just that.
perfect, uncluttered chicken stock
I have spent a spectacular amount of time over the last seven years lying to you, pretending to care about soup when I, in fact, did not. I had good intentions, I mean, I get it: Soup is Healthy and Wholesome and Good For You and Warming and Comforting and all sorts of other Hallmark card-like sentiments that I’m not immune to the charms of, but the fact is, I wasn’t a soup person (so many spoonfuls exactly like the one before until I died of boredom may have been a description I’d have used, if I was being honest) and most of the soup recipes I shared here stemmed from attempts at changing this, with varying degrees of success. Most were only temporary.
Yet despite my repeated efforts at recipe-based solutions, it was not a specific combination of ingredients that turned me into the not-even-faking-it soup booster I am today, but two structural shifts. The first was an appreciation of garnishes, and I don’t mean a flurry of chopped parsley, but real, substantial ones, like crisped chickpeas, broiled cheddar, toasted cumin seed crema, and baked potato fixings. With these things half-stirred into the soup below them, no two spoonfuls were exactly alike again, and I felt I’d been released from soup monotony.
… Read the rest of perfect, uncluttered chicken stock on smittenkitchen.com
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Holiday Recipe: Golden Mashed Potatoes — Recipes from The Kitchn
Mashed potatoes are one of my favorite comfort foods, and it’s not hard to make them taste amazing. The easy way, my friends, is fat. A lot of it. I used to work at a restaurant where the cooks dropped a brick of cream cheese, a long swig of cream, and unmentionable amounts of butter into the joint’s famous smashed potatoes. So there’s that approach.
But I like to taste the potatoes themselves, and to pump them up in fresh ways, so this year on Thanksgiving I am turning to this recipe — golden mashed potatoes with a secret ingredient to give them flavor and unexpected color.
Low-Fat Recipes: Turkey Delight
4.51 / 5 Stars | 39 Reviews
by Ann Orwig
“Turkey Delight is a delicious way to use everyone’s favorite Thanksgiving leftovers in a single dish. Turkey, gravy, potatoes and stuffing form a magnificent holiday quartet. I often prepare the dish on Thanksgiving Day, then cook it a few days later.”
MyPlate Recipes: Quinoa Veggie Salad with Zesty Vinaigrette
Low-Calorie Recipes: Bahamian Baked Grouper
Healthy Breakfast and Brunch: Granola
Recipe: Cocoa & Toast Bread Pudding — Recipes from The Kitchn
When we were kids, a day of winter romping was always — always! — followed by mugs of cocoa and a plate of buttered toast. This was a given. It was inconceivable that one would not be followed by the other.
In the spirit of all things cozy and warm, I give to you this bread pudding. It takes the best of cocoa and the best of toast, and puts it in a single, custardy, marshmallow-topped dish. You can make it ahead in anticipation of a special winter breakfast or serve it for an post-dinner (and post-romping) treat. Just like a mug of cocoa, it’s a pudding works equally well for either occasion.