My journey of cooking, gardening, preserving and more
The garlic scape season has just passed, so I apologize for the late post. Planning a vacation and then spending a week away put me behind on a lot of things. But I’ll remind you in October to plant your own garlic. Growing garlic is …
I am a pasta lover, especially if it’s homemade pasta. When I buy dried pasta at the grocery store, my personal favorites of the mass-produced ones are Barilla or De Cecco. When I make fresh pasta at home, it’s in large batches, so that I …
I’m a little later this year than planned, due to my schedule, but the veggie garden is looking great.
My green beans were one of the last things I planted and I’m happy they’ve sprouted.
I already posted a photo of this on my Facebook page, but I thought I’d share it here as well.
There is something so simple yet beautiful about a fresh bean sprout breaking through the soil. And our soil is even more gorgeous than ever this year, thanks to a heaping helping of mushroom compost.
Green beans are one of the easiest vegetables to grow in a home garden and, if you can keep the bunnies and deer from nibbling on the plants, not much else bothers them.
It’s supposed to be a hot one this weekend – in the 90’s, from what I’ve read. I hope you fellow gardeners all have your veggies in and will have a chance to sit back and relax a bit.
I was in my early teens when I first read a recipe for steamed fresh artichokes. At the time, they weren’t nearly as common as they are now; back then, they seemed exotic. I was pleasantly surprised when my mom and I found them at …
Okay, call me crazy but this year we decided to grow the Bhut Jolokia Pepper, aka the Ghost Chili Pepper. The Ghost Chili was, until it was ousted this year by the Trinidad Moruga Scorpion Pepper, considered the hottest chili pepper in the world. I started ours …
My husband is the bartender in our house. Though we both did stints as a bartender, mine was much shorter than his and therefore he’s much more accomplished at mixology.
I also think it’s only fair that since I make the majority of the meals in our house, he gets to make the majority of the cocktails. We have a 60/40 rule and we try to stick to it.
Here’s one of my favorites:
Fill a large glass 3/4 full with ice and add the following:
We love Ketel One for mixed drinks and Tito’s for martinis. We never jumped on the Grey Goose wagon and, after having it, stand by our conviction to drink Ketel One and Tito’s. A beer back goes great with a Bloody Caesar, if you’re so inclined, which sometimes we are.
Feel free to add some garden to this, just like you would a Bloody Mary: pickles, pepperoncini, olives, shrimp, celery…you get the idea.
Cheers!
This is one of those dishes that I toss together with hardly a thought. It’s so easy and the fresh flavors are stunning – minced garlic, lemon zest, lemon juice, extra-virgin olive oil, fresh parsley. Garbanzo beans – aka chickpeas – are a great source …