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Some years ago, I made a new friend. A wonderful woman: bubbly and bright, full of energy, a cheerful, high-touch mom to two young kids. I adored her.
Then I saw her kitchen.
It looked like a cyclone had spun it around and spit it out twice.
Did you know that it’s really really easy to make mayonnaise at home? It’s just three ingredients — egg yolks, a squeeze of lemon juice, and some oil — and with an immersion blender, it’s ready in about five minutes. Three ingredients, five minutes of your time, delicious creamy mayo. Let’s do this.
This article “Coke Confronts Its Big Fat Problem” in Business Week is utterly fascinating. It is not (unfortunately) about Coke finally owning up to its part in our current obesity epidemic, but it is a detailed look at Coke’s rise through the 80’s, decline through the 2000’s, and what they’re doing now.
Kohlrabi chips with hippie ranch dip; easy madeleines with lime and hibiscus; and grilled vegetable pizza in today’s Delicious Links.
4 / 5 Stars | 3 Reviews
by CRYSTALSTAR1
“Toasted whole wheat bread topped with sliced apples and apple syrup with a little sprinkle of cinnamon, if you like.”
Let me just get the obvious out of the way because I know what you’re thinking: what am I doing here? Shouldn’t I be packing for our move, which is less than 24 hours from now? These are all valid questions, but you see, there is history here, a long history of kitchen-related procrastination. Two days before our last move, I sheeted pasta and peeled favas. I spent the last week of my pregnancy stocking the freezer with foods to bribe charm labor and delivery nurses with. When I was done with that, I made a cake for people coming to visit the new baby. When my induction was trudging along pitifully slowly, I pulled out my laptop and wrote up a new recipe I’d made in the days before. Thus, it should be no surprise that on Tuesday, with a totally straight face, I made the argument by turning the last splash of heavy cream, handful of chocolate chips and a half-pint of vanilla ice cream leftover from this into hot fudge sauce, I was “packing.” But yesterday, I didn’t even have an excuse; I just needed a break from having exasperating conversations a store that lost the mattress we ordered and could maybe get us a replacement sometime in September, arrgh.
Ahem. I’ve been in a bit of a fervor this summer over the apricots from Red Jacket Orchards. I shared a photo of them the other day and someone asked me what I was going to make with them and I was confused. Make? With apricots? Why on earth would you make something with apricots, when you could eat them as-is, even four in a row as my son did before my dropped jaw yesterday. But then the next wave of procrastination hit and why, yes, making something with apricots was a brilliant idea!
… Read the rest of apricot pistachio squares on smittenkitchen.com
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permalink to apricot pistachio squares | 51 comments to date | see more: Apricots, Bars, Photo, Summer, Tarts/Pies
I dare you not to twirl your fork into this simple summer pasta dish! Once your pasta pot is at a rolling boil, you’re about 10 minutes away from noodly bliss. A generous serving of succulent shrimp and linguini are tossed with a super quick tomato cream sauce — one that’s fragrant with aromatic garlic, shallots, and white wine. Seriously. What’s not to like?
