Author Archives: artislyfe
Healthy Side Dishes: Indian Chickpeas
Healthy Appetizers: Mesquite Smoked Jerky
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4.84 / 5 Stars | 18 Reviews
by KAPRER
“This jerky tastes just like the store bought kind. If you like those kinds, you’ll enjoy this very much. Use Hickory smoked flavoring instead, if you’d like.”
Weekend Assignment: 5 Things to Do While You Wait to Bottle Your Beer — The Kitchn’s Beer School 2015
- Today’s topic: A few ideas for passing the time until your homebrew is ready.
- The Kitchn’s Beer School: 20 lessons, 7 assignments to brew your first 1-gallon batch of beer.
- Sign up & see all the assignments! The Kitchn’s Beer School
One more week until your beer will be ready to bottle, and another few weeks after that until it’s ready to drink — how can we make that time pass more swiftly? Well, one answer is obvious: Make another batch of beer! Beyond this, I have a few ideas that I think you’ll like.
Recipe: Peanut Butter & Graham Cracker Pudding Pops — Dessert Recipes from The Kitchn
You know why pudding pops are so great? Because you get all of the flavor and creaminess and deliciousness of pudding, but you don’t ever have to worry about that gross skin that forms on top of them. That skin! Will my nightmares about George’s Pudding Skin Singles ever end? Probably not for a while, since I’ve spent the last two weeks making pudding, but trust me — it’s worth it in the name of these popsicles.
A Week of Simple Vegan Snacks from Kathy Patalsky — Meal Plans from The Kitchn
If your usual afternoon snack starts with a trip to the vending machine more often than you’d like, then take a look at these super-simple, super-tasty vegan snack ideas from Kathy Patalsky. This week, she’s shared some of her favorite mid-afternoon noshes, from crispy avocado-filled quesadillas to make-ahead fruit cups. They’re the kinds of quick-fix snacks that are perfect for busy days.
Healthy Main Dishes: Tangy Grilled Pork Tenderloin
Healthy Side Dishes: Bangan ka Bhurta (Indian Eggplant)
Healthy Appetizers: Sarah’s Salsa
4.59 / 5 Stars | 136 Reviews
by EXODUSMOM
“Canned tomatoes make this delicious and versatile salsa fast and easy. Adjust the ingredients to taste.”
pink lemonade
For reasons I cannot adequately put my finger on, if you show up to a potluck or picnic this weekend with carafes of freshly-squeezed lemonade, you will be welcomed and adored, but if you show up with the same carafes of freshly-made pink lemonade, people will actually freak out. Why is pink lemonade so much more exciting than the pale yellow that accurately depicts the lemons from which it is derived? It’s a mystery to me as well but I — a person who does not own a single pink garment and likes to consider myself immune to pastel-tinted charms — will always reach for it first.
Also fun is to ask a roomful of a people what makes pink lemonade pink, well aside from the Red Dye #40 in most bottled versions, and to realize that none of use really know. We’ve discussed it here a couple summers ago and while many of the suggestions are sound and probably delicious — grenadine! hibiscus! pink lemons! — I tend to gravitate instead to the fresh berries that hit the markets during the peak lemonade season ahead. Or, uh, distant-origin strawberry, blackberries and raspberries that were on sale this past weekend. Er, it’s not like we were growing lemons in our New York City fire escapes anyhow, as much fun as it would be.
… Read the rest of pink lemonade on smittenkitchen.com
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