This time of year, it seems like an easy choice: eating outside the office on a nice summer day is a chance to get a little fresh air, a bit of Vitamin D and a complete change of scenery. Not to mention the nice calm, quiet reprieve and ability to enjoy your sandwich without the noise of the printer or fax machine. But not everyone thinks so.
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I can think of few things better than leaving my house in the morning and coming home to a Southern feast of BBQ-glazed pork ribs. Or corn chowder. Or chicken and dumplings. So it should come as no surprise that I am keeping this new book from Kendra Bailey Morris of Southern meals prepared in the slow cooker close by these days.
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Part of the chore of packing lunches is managing all those reusable containers. Just keeping those babies clean and organized is half the battle. And if you’re making lunches for more than one, all those lids, thermoses, and water bottles can dominate your dishwasher. Here’s a tip that will save your dishwasher for the dishes and keep a steady supply of waste-free containers at the ready:
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Our job here at The Kitchn is to help you, our readers, have the best life you can in the kitchen. This means sharing recipes and demystifying cooking techniques, it means showing you how experts do it and then how to do it yourself. It also means listening to your kitchen concerns, and helping you work through those challenges.
So, as summer unofficially comes to an end next Labor Day weekend and we all go barreling into the fall season, we want to know:
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Q: My husband, who does not cook, recently moved away for work. I’m looking for freezer meal ideas where everything is baked beforehand and can then be reheated in the microwave in an individual portion size. Aside from the standard lasagna type dishes, what reheats well after already being cooked? More
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4.42 / 5 Stars | 184 Reviews
by KCORONA
“Turkey kielbasa, spinach, and lentils are combined to yield a hearty soup.”
Who: Peggy Smith and Sue Conley, owners of Cowgirl Creamery
Where: Petaluma, California
On a sunny Thursday morning I got in my car and headed out to the quiet back roads of Petaluma, California. I was on my way to talk to some gals about cheese. Not just any gals, but Peggy Smith and Sue Conley, the well-respected owners of Cowgirl Creamery. You may have heard of Cowgirl Creamery before. Maybe you’ve slathered their popular Mt. Tam cheese onto crackers, or hidden the last nub of Red Hawk somewhere deep in the fridge so your husband couldn’t find it. (Or is that just me?) If not, you should. Their cheese is pure, rich, and worthy of a happy dance.
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Keith and Paige describe their decorating style as “scrounge n’ lounge” — a process of constantly adding and subtracting pieces in their home, all in search of “those perfect elements” that’ll really make the room. A big part of that has been the kitchen, which they’ve tweaked to suit their simple, repurposing style.
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Q: Recently, I came across a recipe for carrots cooked in a pan with butter (maybe some oil also…not sure). There was no glaze or juice involved. Maybe just salt and pepper for seasoning. I remember the carrots were peeled and left whole (not sliced) Do you know a recipe like this? One without additional seasonings that mask the true flavor of the carrot?
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Warm and spicy roasted cheery tomato soup. by Guest on Thursday, August 22, 2013
