Sweet corn is all well and good, of course, but sweet corn simmered with milk and butter? Well, that’s another heaven entirely.
Here is a slow-cooker version for this much-loved party side dish. Throw everything in the Crock-Pot for a few hours, then take it directly to the buffet table. You’re a hero and you hardly had to do work at all.
Because Shabbat comes every week, it often feels like as soon as the dishes from this week’s dinner are over, I am starting to plan the next one. Over the years, I have come up with a few strategies to keep the planning and prep simple and organized, so I can enjoy it almost as much as the dinner itself.
Beadboard is one of those things that just evokes a classic beachy vibe no matter where you install it. If you’re planning a beach house remodel, or just want to lend some breeziness to your home, adding beadboard to your backsplash, walls, or even your ceiling is an easy way to channel that feeling.
Here are seven examples of beadboard in the kitchen that nail the beach house vibe.
4.44 / 5 Stars | 44 Reviews
by Lois Nimal
“Sweet and sour meatballs that will be a hit at any party.”
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When you want to add a zingy, sweet citrus flavor to food, the juice is good, but the zest is even better. It has natural oils that will impart way more flavor than you’ll get from juicing. Plus, sometimes all you need is a little bit.
So whether you’re working with lemons, limes, oranges, or any other citrus fruit, there are four easy ways to get your hands on some zest.
Last November, I finally got my chicken noodle soup exactly the way I always wanted it but when I brought it to the table, I couldn’t eat it. This happens sometimes. Sometimes I just spend too much time working on a dish and I’m rather sick of it by the time we eat it, in only the way that a person with first world problems can be. I chalked it up to that. I did not chalk it up to the pregnancy I’d found out about approximately 15 minutes prior, because my mother never had morning sickness with either me or my sister, I never had morning sickness with my son, and certainly didn’t think it was going to happen because of a 16 day-old rapidly dividing and already beloved cluster of cells.
The next night, the leftovers, wasn’t much better. How had I ever liked something so revolting? “Slippery noodles… soft chickeny bits of celery… sweet supple carrots… everything buttery and swaddling and rich…” I tried to explain to my husband who cracked up at how I could make even the most delicious things sound like a shortcut to the vomitorium. The problem was, my son went nuts for it. Every day he came home from school and hopefully asked “Are we having chicken noodle soup for dinner?” and every day, was crushed to hear the word no. My husband finally took pity on him a couple weeks later and made it from my recipe. I hid in the bedroom until the smell was gone. And so it went for the next 38 dreary weeks. Food was uninteresting or downright terrible. I was gloomy because I never realized how much my motivation here is driven by hunger and a now-elusive appetite. I wondered if it would always be this way.
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