I’ve been trying to squeeze in a few last summer hurrahs, and one quick trip I’m thinking of involves a small cabin and a tiny little kitchen and absolutely no internet. I reserved it specifically because of the tiny little kitchen and have started thinking about what may make for good meals while I’m there. Oatmeal is a clear choice for breakfast, but thinking through lunch and dinner with very simple ingredients that can travel well became a challenge. Until I remembered frittata.
     |
I get very attached to my favorite cleaning tools, like this dish brush and my Bona mop. But one thing that has never made it into my cleaning box is a pair of dishwashing gloves. On the rare occasion I’ve used gloves, I feel clumsy and all thumbs, always on the point of dropping a dish. So I admit I don’t quite understand the appeal of dish gloves. Do you use them?
| |
[Welcome to Popsicle Week, wherein I admit that I had something of a popsicle incident this summer, wherein incident = gotta a little carried away, made too many and now can’t let summer end without sharing the queue with you. This is Popsicle 1 of 3.]
This — and amazingly, not the fudge, banana-nutella-salted-pistachio or the strawberry-lime-black-pepper ones before it — is the popsicle that sent me into a tailspin that begin in late June and continues to this moment, when we managed to squeeze in one last vacation before summer was over but are maybe kind of sad we forgot our popsicle molds? No, that would be weird. Which doesn’t mean that it’s not true, just that I’m not going to admit it.
You’d think that the one that sent me over the edge into some sort of popsicle fevor/fervor would at least been insanely decadent, all salted caramel ganache and peanut butter penuche. At the least, it would have been extraordinary in complexity, one of those recipes that imagine you’d like to tether yourself to the freezer for an afternoon in the name of a stunning striated popsicle, frozen in segregated layers (but that, sadly, disappear in the exact same amount of time as the frozen juice varieties do). You wouldn’t guess that it might be a popsicle with but five ingredients, one that is no more complicated than a pinch of salt and another that comes straight from a can.
… Read the rest of key lime pie popsicles on smittenkitchen.com
© smitten kitchen 2006-2012. |
permalink to key lime pie popsicles | 75 comments to date | see more: Lime, Photo, Popsicles, Summer
4 / 5 Stars | 139 Reviews
by Krista B
“Did you know that egg is the key to great fried rice? This is a quick easy recipe of instant rice fried with egg, onion, green beans and soy sauce.”
What the crow dropped.
The other morning I was standing on my back porch, inspecting the chaos that had descended on my container garden. For such as small cluster of pots, the damage was considerable. Several terra cotta planters were knocked over and broken, and even more plants had been dug up and disrupted. Mayhem had clearly ensued but why? Just then a small object exploded at my feet, accompanied by an outraged caw from above and the briefest flutter of coal black wings. What?
| |
3.98 / 5 Stars | 151 Reviews
by MEGSCOOKIN
“This simple recipe gives this mild fish a rich taste that’ll wow you! Easy for anyone of any cooking level to prepare.”
Happy Saturday! Popular posts this week on The Kitchn include seven ways to turn your leftovers into the best lunch ever, a peek inside Elana Amsterdam’s paleo pantry, a tutorial on making homemade ricotta cheese, and how to throw a cozy outdoor movie party for all your friends. Enjoy!
15. What’s the Best Way to Clean a Fine Mesh Sieve?
14. 7 Ways to Turn Leftovers Into Lunch
13. Recipe: Slow Cooker Roast Beef Po’ Boys
12. 5 Make Ahead Lunch Ideas to Minimize Your Morning Madness
11. Elana Amsterdam’s Paleo Pantry
10. 5 Ways to Be a Great Dinner Guest
| |
4.66 / 5 Stars | 196 Reviews
by IYENGAR21
“This spicy, fruity blend of fresh ingredients will turn any dish into an exciting new favorite!”
Happy weekend everybody! What’s the outlook for your kitchen this weekend? Did anyone in your household go back to school, as a teacher or a student? I’m plotting a party for my husband’s grad students and research group, and I’m thinking about getting my hands on a big batch of zucchini (contrary to most people, I feel like I never get enough of it!). What about you? Planning a back-to-school bash, or doing some canning? I’d love to hear what’s happening in your kitchen this weekend!
| |
Our big goal this week is to give you lots of ideas for stocking your pantries and freezers with quick meals, ready-made ingredients, and easy snacks for the busy weeks ahead. We have squares of cheesy lasagna loaded with vegetables, a big pot of chicken enchilada soup to freeze in portions, fresh tomato sauce to have on hand for weeknight pastas, oven-dried beef jerky that will keep for weeks, and plenty more. Take a look through all our recipes and start planning your next meals!
| |
