Q: My wife and I will be undertaking some major renovations of our kitchen in about a month, and will not have access all the time to our stove, and most if not all of our cookware and dishes will have to be packed up. We will however have access to our fridge, our grill, and our yard, and I’m looking for creative suggestions on how to best take advantage of this.
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Fermentation is all the rage lately as people rediscover the deliciousness and health benefits of probiotic foods. The Essential Book of Fermentation encompasses both the why and the how of this movement. In it, author Jeff Cox draws upon his organic food and gardening expertise to translate scientific and medical research into graspable concepts, explore the practices of artisanal food producers, and provide instructions for making your own fermented foods and drinks from pickles to cheese, bread, wine, and more.
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I had these popsicle molds for 14 months before using them once, yet in the weeks since I used them for the first time, I’ve made three other varieties and considered doing a 5-day week of posts here exclusively devoted to popsicle offerings. I’ve basically fallen down a popsicle rabbit hole so deep, now every time I see something that looks good, I think, I wonder how that would taste as a popsicle. (My family’s looking nervous around me, understandably.)
So, what changed? First, I realized that they hold 1/3 cup each. One-third of a cup! Do you know how little that is? You could literally stuff it with the most indulgent Ben & Jerry’s and still come in under their suggested serving size, while eating something that felt generous. Not that we’re going to do that. Yet. I also realized that all of the headaches that most iced frozen desserts involve — egg yolk custards, buckets of leftover egg whites, freezer bowls, the churning of machines so loud and groaning that we used to (seriously) lock in the bathroom so we didn’t have to hear it, only to have another two hours of freezer time to go — do not exist in Popsicle Land, a magical place where all concotions freeze perfectly and but six hours stand between you and your next indulgence-on-a-stick. Finally, seeing as we recently decided it would be a really good idea to buy a white carpet, I especially love that at least the ones I’ve been making aren’t terribly drippy. As they’re mostly fruit purees and other thick things, they don’t so much melt back to a watery state when someone (not naming names) takes an hour to finish one.
… Read the rest of strawberry, lime and black pepper popsicles on smittenkitchen.com
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permalink to strawberry, lime and black pepper popsicles | 72 comments to date | see more: Lime, Photo, Popsicles, Strawberries, Summer
4.67 / 5 Stars | 488 Reviews
by ISYBEL
“Delicious, warm blueberry sauce which is fabulous on pancakes, waffles, cheesecake or ice cream! Fresh or frozen blueberries work equally well.”
Lori LaMont believes that small accessories are just as important as large pieces of furniture — or so she tells Apartment Therapy in their recent tour of her Long Beach, California home. You can definitely see that philosophy on display in her kitchen, particularly when you spot the one surprising thing she has hanging on the wall…
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Yes, it sounds crazy: $150 for a bottle of beer? But this isn’t just any beer. This is a Sam Adams Utopia, a lovingly-crafted and mega-high-proof special release elixir that definitely toes the line of what can actually be called “beer.” Like you, I have had one question in my mind ever since the Utopias hit the market a few years back: Is it really worth it?
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Q: I’ve been reading about grinding your own wheat and other grains to make flour using a Vitamix and other grinders. My question is: Can I grind in bulk and store it? How long is the shelf life? I make Indian wheat breads (roti) at home everyday. But I don’t trust store bought flour and have been thinking of grinding my own.
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4.51 / 5 Stars | 463 Reviews
by BLCHRISMAN
“A hearty quick bread that’s great with soup or chili and makes excellent toast. Flavor of bread will change, depending on type of beer used.”
Annie and Tom’s historic home in Baltimore’s Roland Park neighborhood sat vacant for many years before it went on the market. When it did, the couple saw the potential in this broken down old house and snapped it up — and thus began months of renovation and restoration work, including a complete gutting of the kitchen!
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Q: I have pomegranates to be picked from my tree pretty soon. Can you please tell me how to juice them. Can I use the food processor or any other method? Thanks for your help.
Sent by Lanka
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