Wring It

Need to wring excess liquid from veggies prior to using them in a recipe?  (Frozen spinach that's been thawed, I'm looking at you).  If so, put the produce in the center of a clean kitchen towel, then twist the ends in opposite directions to squeeze the produce dry.

Mmm...tasty!

Young and Old

Er...older.  That's what I meant.  Not old.  Old is just an opinion; age is just a number.  Live as young as you can handle and can get away with!

Though I don't think I'd want to go back to being 1 again...didn't get much say in anything at that age.

Get Good Marks

Curious how to get those perfect grill marks on your grilled foods?

Step 1:  Make sure the grill is clean and hot.  (Always scrape down the grates with a grill brush before and after cooking; doing so will help keep the grill clean!)

Step 2:  Patience.  Don't move the food around, just let it sit.  And, if the food doesn't easily release from the grill when it's neared the end of it's cooking time, wait another minute or so then try again.

Mmm...tasty!

P.S.  If you don't have a grill, you can use a grill pan to make many grilled recipes!

Feelin' Sporty

Softball.  In cake pop form - a project I will never agree to do again.  Live and learn.

Bottoms Up

Tomatoes are in season!  And, let's be honest there are few things as delicious as a fresh, vine-ripened tomato - add a little bit of cottage cheese, salt, and pepper and you've got yourself the perfect meal.

If you find you can't eat all the tomato bounty you've picked (or purchased) at once, store the extra fruit stem side down.  (Yes, tomatoes are technically a fruit, not a veggie.)  Doing so will help prevent air from entering and moisture from exiting the "scar" (i.e. where the fruit attached to the plant).  This in turn will help keep the tomatoes fresher longer.

Mmm...tasty!

A Few of My Favorite Things

Favorite things when it comes to baked goods that is...don't worry there will still be cake, even if it isn't my favorite thing.

Don't judge me.  You try living with cake and the mess it brings along day in and day out for a few years, then see if and how much you still love it.  Don't get me wrong, I still enjoy creating cakes, I just don't particularly want to eat them.

I'd much rather have:

It's a Wrap

Lettuce wrap (or lettuce cup) dishes are everywhere it seems these days.  Stir-frys, chicken salad, fajitas, Asian themed recipes - they all seem to find their way onto a lettuce leaf.

If you want to try this popular vehicle for your own dishes, use large Bibb or Boston lettuce leaves.  They are malleable, but still sturdy.

Mmm...tasty!

Red, White

Do you have any big plans for the 4th of July?  It's tomorrow, you know.

It's also a federal holiday, so if you were planning to conduct any business at the bank, city, county, or government offices, you're probably out of luck until Monday.

Fresh Pick: Cantaloupe

Cantaloupes are in season!  (June through September, just FYI.)  Here's a few tips to help you pick a good one:

1. Look at the color:  cantaloupes should be a light yellow/cream color under the netting; not green.  If it's still green, put it back.
2. Soft-ish stem end:  the spot where the vine was attached should yield slightly under pressure.  You don't want it to be too hard or too soft - middle ground is what we are shooting for, if it's too hard or soft, put it back.
3. Smell:  the fruit should have a slightly sweet/musky smell.  If it's an overwhelming scent it may be overripe, put it back.
4. Size/weight:  we've all heard this one, but the melon should be heavy for it's size and free of bruises and soft spots.  If it's bruised up or seems like a lightweight, put it back.

Happy picking!

Mmm...tasty!