When it comes to cocktails, by no means does frozen translate to frilly. In fact, one hot spot in the Midwest has a menu of high-end, rock star cocktails all served frozen. Inspired by the heat and in a toast to the 4th of July, this week we decided to follow suit and take the gin and tonic, that most sublime summertime sip, to the frozen side of cocktails.
Happy 4th of July, folks! Here in the States it’s a long three-day weekend with sparklers, watermelon, grilled burgers, and plenty of sun. Does that sound like your weekend plan? I’ll be lazing about and hunting for some good peaches. What’s cooking in your kitchen (or on your grill!) this weekend? We have a few holiday treats coming your way tomorrow, and here are some last-minute 4th of July favorites, too:
Q: I am getting my first apartment and I can’t wait. I’ve never had an empty kitchen, though. I read your post about basic pots and pans, but what about spices and herbs? What is the bare minimum to have? What’s an ideal, fully stocked, spice pantry?
Sent by Katt
Hot off the grill, this Spicy Korean Chicken will not disappoint. Using chicken drumsticks and chicken thigh meat doused in a spicy, flavorful marinade, this grilled chicken needs to make an appearance on your dinner table soon!
At one time or another we’ve all added something tasty to give our plan ‘ol glass of water or fizzy seltzer a little boost. A squeeze of lemon or lime, a few slices of cucumber, perhaps a few sprigs of mint.
This summer try something a little different. Cool off your drinks and add a hint of fresh flavor with melon ball ice cubes.
Scott Chaskey, Author of Seedtime, and Director of Quail Hill Farm—one of the first CSA farms in the country—headlined at our June Maker Talk. A poet, an artist, and, let’s not forget, a working farmer, Scott considers the web of biodiversity and resilience the heart of our cultural inheritance. Seedtime is a celebration as well as a call to action urging us to renew our role as citizens of nature, as the corporations that manufacture GMOs disrupt the future of seed-cultivated agriculture. Click here for all Maker Talk info.
If the 4th of July has you feeling nostalgic for drive-ins, soda shops, and old summer loves, perhaps it’s time to revisit an all-American blast from the past, the iconic “Coke Float” — updated to ice cream form. I can guarantee that memories of this fresh take on the classic will linger all summer long.
Q: I am a teacher at a school that has just built a kitchen in order to offer lunch and snacks to the preschoolers in our program. I’ve been asked to come up with a fresh, healthy menu that can easily be executed in our tiny kitchen for 15 kids every day.
The angle: Recipes for gatherings big and small, straight from Lisa’s Texas heart.
Recipes for right now: Apricot Bread, Jalapeño Corn Sticks, Pico de Gallo Deviled Eggs, Chipotle-Blue Cheese Wedge Salad, Macaroni Salad, Cochinita Pibil, Shrimp Boil, Butterscotch Brownies, Peach Ice Cream
Who would enjoy this book? Anyone with a particular fondness for the Lone Star State and all its big-hearted dishes.
