Our home is a five minute walk or drive from Whole Foods, our favorite local market, Piggly Wiggly, Publix and a host of other specialty food shops. I can have almost any ingredient I want within minutes. On Edisto Island, on the other hand, my options are limited and I have to make do with what I can find, like MacGyver.
Grilled asparagus is a beautiful thing. Watching those slender spears roll through the grates when you try to pick them up is not. Aki and Alex over on Ideas in Food have apparently experienced the same frustration, and I love their simple and elegant solution.
Ok, I'm going to be frank: there is really nothing quite so uncomfortable and embarrassing — for you and the people around you — as having digestion issues when you're on a plane. You can pop a Gas-X, but I hate those chalky, chewable tablets. This is why I was really intrigued to hear of another remedy: bitters!
Perhaps you reached into the cherry bowl recently and did a double-take at the doubled-up cherry you found in your hand. These cherries — two whole cherries joined like Siamese twins and sharing a single stem — aren't weird mutants or products of a cloning experiment gone awry. Disappointing, at least little, isn't it? Here's what actually causes them...
When I visited Lebanon earlier this spring, fava beans were in season, so every place we stopped seemed to have a big basket of the green pods, ready for shucking and nibbling raw. My Lebanese hosts looked on with bemusement as I painstakingly peeled off and discarded the translucent skin from each individual bean. "We don't do that," they said. And, it turns out, neither does much of the rest of the world.
Living on the West Coast means some really really long plane rides back to visit family in Minnesota and Massachusetts. A package of pretzels is not going to cut it, and I've struggled with ideas for packable, airplane-approved meals that will also satisfy my hunger pangs. As unlikely as it may seem, Asian dumplings have become my favorite mid-flight meal.
A forceful kick from behind you sends the chair launching forward. Another blow immediately follows, and somewhere a child starts to scream. You feel the anger swelling inside of you as you start to plot your revenge. The hunger is taking control...
This may sound like the beginning of a horror movie, but in reality it's just another day on a plane. Travel can do a number on anyone's diet: airports are littered with fast food, pubs, and ice cream stores. On the plane it is even worse. Complimentary peanuts are little more than a joke, and $20 "snack packs" featuring processed cheese spread and Oreos are just plain offensive.
It's true that when the weather turns warmer, I don't bake as often. But when you live in Seattle, that tends to be a slow, evolving process with many people here insisting that summer doesn't actually start until after July 4th. In other words: we've got some baking days left in us yet! I've been experimenting with wholesome quick breads for breakfast and had great luck turning oil-laden, sweet recipes into healthier morning options.
When I first started brewing beer at home, I was a 5-gallon girl — much like most new homebrewers. It's just what you do. But there were drawbacks almost immediately. Brewing this much beer at once meant clearing out a precious coat closet for storing carboys and bottles, always having a buddy on hand to help lift the heavy (and hot!) pot on and off the stove, and drinking my way through a lot of beer — which may not seem like a bad thing at first, but can get tiresome if your beer proves less than stellar. Trust me.
And then I discovered 1-gallon batches. Like a lightning strike to my brew pot, my life as a homebrewer was transformed overnight, and I ultimately developed all the recipes in my new book True Brews to be 1 gallon or less. Here's why I may never brew another 5-gallon batch of beer again.