I once went to the Caribbean and actually got sick of Piña Coladas. It happens to the best of us. Midway through the vacation, I asked my bartender to switch it up a bit and it turns out that the same drink made with mango is just as good, if not better. The bartender kept the pineapple slice garnish as a nostalgic nod to our journey together through a week of seaside cocktails.
Within reason, I think if you’re craving something, you should go for it, although this theory is mostly born of my own poor logic. I’ve all too many times craved, say, a brownie but thought I shouldn’t eat a brownie and so instead snacked on (just for a completely random example) 12 almonds, 1 slice of cheese, half an apple, 1 banana and then, oops, a handful of chocolate chips, amounting roughly 3x the calories of a brownie, a brownie that I craved exactly as much as I did 500 calories ago. And so, when I really want a brownie, I make my favorite brownies and we each eat one and then I stash the rest in the freezer, so they are not out on the counter, calling to me that we haven’t been cut in a straight line and you should really even us out or we’re going to go bad soon and you don’t want us to go to waste or any of those things that brownies tell me when we’re alone together.
[Hm, here I should probably interject some sort of “sure, okay, brownies talk to me but I’m not like crazy or anything; it’s not weird. Brownies talk to everyone, right? Haha?” reassurance but I’m not going to. I’m going to make this as awkward as possible.]
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As we saw on Tuesday, Lyn Huckabee, co-founder of the Boston Food Swap, has a grain share, and it’s serious stuff. Every January she gets 115 pounds of grains in one big bulk pickup, which she then stores and cooks her way through over the next 12 months.
I was so intrigued by this, that I had to know more. If you’ve ever considered getting a grain share, here’s what you should know.
Rhoda of the blog Southern Hospitality has never been shy about talking about money. So, it only made sense that when she posted the photos of her IKEA kitchen renovation she’d include a full cost breakdown of what it took to update the kitchen’s country style into a more transitional design. Check out what her kitchen looks like now, and how she did it for $8,700.
4.9 / 5 Stars | 8 Reviews
by WINELOVER813
“This quick salad has all the flavors of the classic, but uses cottage cheese as a less-expensive option for fresh mozzarella.”
I made such an easy dinner last night. Want to hear about it? I tossed thawed shrimp with Cajun seasoning, roasted it, then served it over a super simple green salad and some store-bought roasted corn salsa. It was ready in about 10 minutes and so yummy.
That’s just one way to serve this ultra-quick seafood treat, though. Here are a few more summer side dishes that can play along with roasted shrimp for light dinners.
This summer I have embarked on something I haven’t done since college: an internship! But this time, instead of working in a museum or publishing house, I’m at the bar — infusing spirits with seasonal fruits and herbs, learning how to make foam, and delving into the world of garden-to-glass cocktails. An unexpected benefit is that I’m finding inspiration for my cooking, too.
Summer, the season of impromptu picnics, backyard get-togethers, and lazy dinners, demands hospitable and casual desserts that come together easily and feed everyone from large to small.
This is one of my favorites: a one-bowl butter cake, baked in a pretty dish, and topped with tangy whipped cream and piles of summer fruit. Easy as 1-2-3, and beautiful too.
