A Few More Great Ideas for Feeding Weekend Guests — Comment of the Day

Have weekend guests? Wondering what to feed them? First, read Anjali's great post with lots of recipe ideas, then read on for this great comment with plenty more ideas.


Do You Know the Recipe for the Hawaiian “Homegrown” Cocktail? — Good Questions

Q: I was in Kauai recently, and I had a cocktail that was called a Homegrown. I've been desperately trying to find a recipe for it and failing miserably — "homegrown" is apparently just too common a term to describe cocktails and ingredients. I know it included spiced rum, dark rum, and falernum — also possibly pineapple juice.


What’s the Difference Between Green Garlic and Garlic Scapes? — Word of Mouth

Green Garlic

Regular hardneck garlic is easy to identify — dried little white paper bulbs that taper off at the top — but what about the bright-green versions of garlic you often see at farmers markets labeled green garlic and garlic scapes? Are those really the same thing? And how are they related to the garlic plant?


5 Tips for Beginner Vegetable Gardeners — Apartment Therapy

From Apartment Therapy → 5 Secrets to Success for the Beginner Vegetable Gardener


Stop Wasting Overripe Fruit with This Smart, Simple Method — Tips from The Kitchn

I have a bad (if you can call it that) habit of going overboard every time I buy fresh fruit these days. Sweet Georgia peaches? I'll take a dozen! Bright red cherries? A couple pounds will do. Oh, strawberries? Might as well grab a couple quarts. And of course, I'll need half a watermelon.

Okay, maybe I'm exaggerating a little, but it's way more than two people can manage to eat. And despite my good intentions, I've been coming face to face with a lot of overripe fruit. Here's how I deal with it!


Cocktail Recipe: Cucumber, Ginger & Prosecco Sangria — Farmers Market Sangrias

(Image credit: Kimberley Hasselbrink)

Farmers markets offer so much more than just fresh fruits and veggies. These days you can find everything from local cheeses to honey, and this sangria recipe was inspired by all of the above.

On a recent trip to my local market, I stopped for chats with a cheesemaker, a farmer, and an apiarist (beekeeper), and left with a bag full of cucumbers, a log of fresh goat cheese, and a jar of local honey. A quick pit stop for a bottle of chilled Prosecco and I was well on my way to a refreshing happy hour.


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