In 1946 English novelist and journalist George Orwell published an essay in the Evening Standard entitled “A Nice Cup of Tea.” For everyone who’s ever believed there’s an art to making a good cup of tea, you’ll definitely enjoy Mr. Orwell’s 11 “golden” rules for the perfect cup. Read the full essay below:
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Q: I was planning to use simple white subway tiles in my “lite” kitchen reno, but then I fell in love with these tiles by Turkish designer Tamer Nakisci. So far the only distributer I’ve found is located in Australia — and I’m in Chicago. I’m wondering if any of your readers can point me towards something similar here in the US?
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Poached eggs over avocado and salmon, an asparagus tart, and yummy strawberry popsicles with Greek yogurt in today’s Delicious Links.
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4.55 / 5 Stars | 258 Reviews
by Linda Carroll
“These have been voted the number 1 cookie that I bake (and I bake a lot!) and are loved by all who eat them. They are chewy mapley good!”
A delectable low-calorie French inspired recipe of chicken braised with bacon, fennel, garlic and tomatoes in a light wine broth. by KarenBurnsBooth on Tuesday, June 25, 2013
Ever wondered how the things we take for granted actually came to be? Take the salad spinner, for example, or the word “brunch.” And who came up with peanut butter and jelly in the first place? The New York Times magazine answered a few of those questions in their Innovations Issue a few weeks back. (You may also be surprised to learn that low-carb dieting was a thing way back in 1825!)
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Hemp seeds are on my permanent grocery list these days. But when my mom came to visit from California a few weeks ago, she turned her nose up at them and couldn’t quite understand: Why not just eat granola in the morning instead? Why would you put those in your salad? The truth? They’re nutty and delicious and pack a serious nutritional punch. In short: I’ve fallen hard for them.
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Cucumber rolls with pesto shrimp, classic Salade Niçoise, and peach thyme cake in today’s Delicious Links.
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4.22 / 5 Stars | 7 Reviews
by Debe
“The parsley is what makes these potatoes green. This is my mother-in-law’s recipe. It is a very fast and easy way to make better-than-mashed potatoes!”
