Happy weekend! What’s cooking? I have a whole bag of kale from my in-laws’ enormous garden, and some insanely delicious wild blackberries — a gift from a friend. What about you? What’s inspiring your cooking? Also, a few favorite posts in case you missed them…
Why did the North win the American Civil War? This article stops just short of attributing it to their better distribution of coffee, but it does explain the importance of coffee (and coffee substitutes, to the less well-provisioned South), noting the word coffee appears in diaries more often than rifle, cannon, or bullet.
Q: I just put in honed quartz counters and need to know if there is any special cleaner for them?
Sent by Steven
If it hasn’t hit your market yet, it’s bound to be there any minute. I’m talking about sweet summer corn! Arguably the quintessential taste of summer. And the only thing more amazing than fresh corn on the cob is grilled corn. Two perfect summer flavors in one bite.
From Sriracha and beer butter to basil and Parmesan, here are six ways to turn grilled corn into the best thing you eat all summer.
From Apartment Therapy → This Simple Tip Will Help You Do Fewer Dishes
Who wants to spend less time doing the dishes? We do! There’s no need to overthink it, sometimes the answer is simply to create fewer dishes in the first place. Try this simple tip.
The angle: Time to step up your bar game — big time. This is A-to-Z everything you need to know about crafting an excellent cocktail.
Recipes for right now: Bellini, Quinine Syrup (for Tonic Water), Dark and Stormy, Rum Old-Fashioned, Strawberry-Mint Shrub, House Orange Bitters, Cynar Flip, Mint Julep, Sidecar,
Who would enjoy this book? Professional bartenders and home cocktail enthusiasts.
Soylent, a Silicon Valley-funded science experiment, is a nutritionally complete sludge designed give you everything you need for survival in one beige shake.
One writer for the Verge decided to “eat” only Soylent for one whole month. Here’s how it went:
It’s zucchini season, and we’re spotting green and yellow summer squash everywhere we go. Courgettes, as I call them, are a seasonal favorite with delicate flavor, and they are versatile veggies that work well in all sorts of dishes. To prepare these cheesy crisps, I thinly slice the zucchini into medallions, coat them in crunchy panko-parmesan crumbs, and then bake them to crispy perfection. These are the ultimate crunchy summertime snack.
