April 30, 2013 by Jenn
I’m sorry about the crickets over here lately. Things have been a little hectic. I’m planning my move to Richmond at the end of May and Emily’s been working on her wedding. So as an ”I’m Sorry” present, I give you these delicious pickles. There are hundreds of pickle recipes out there but this one is by far my favorite. The jalapenos add a little bit of a spicy flavor that will make any sandwich even more awesome!
1 cucumber, sliced or speared, whatever kind of pickles are your favorite!
1 TBSP peppercorns
1/2 C sliced jalapenos
1/2 C chopped fresh basil
1/2 C white vinegar
1/2 C water
1 TBSP sugar
2 TSP salt
Place the first 4 ingredients inside a mason jar and mix them up a little with a spoon, set aside. In a liquid measuring cup combine the vinegar, water, sugar, and salt. Mix well so that the sugar and salt dissolve. Pour the liquid mixture into the jar and put on the lid. Shake well and set in your refrigerator. All done!
If you are sensitive to spicy foods, removing the seeds from the jalapenos first will help keep them from being so spicy. Remember that the longer the pickles sit in the jar, the stronger the flavor will be. They will last for a couple weeks in the fridge before they start to get weird. Enjoy!
April 26, 2013 by Emily
Sometimes, life gets in the way. Yesterday I had a particularly rough go of it.
I woke up late, my dog was being a knuckle head, I forgot my lunch at home and to top it all off I blew out my tire during rush hour on my way to work. And that was all within a hour of waking up!The rest of my day wasn’t much better, and between all those things I just couldn’t be bother with cooking dinner.
That’s not to say I did nothing, I love pairing cheese with a contrasting flavor. A little local honey on my blue cheese and tart dried cherries for the creamy goat cheese are my personal favorites.
What’s your “I just can’t deal with cooking tonight” dinner?
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April 24, 2013 by Emily
There’s a handful of food that once I think about it I NEED to make it, immediately. For reasons I don’t really understand, egg salad is one of those foods…I don’t recall either of my parents making it for me or having any interest in it as a youngin’, so I’m sure it’s the same reason I all of a sudden can not live without Brussels sprouts and beets in my diet.
What You’ll Need:
6 Peeled Hard Boiled Eggs
1/4 Cup Mayo
1/4 Cup Celery, Diced Fine
2 Tablespoons Onion, Diced Fine
1 Tablespoon Fresh Dill (or 1 Teaspoon Dried)
2 Slices of Crispy Bacon, Diced
Cut your hard boiled eggs in half, remove the yolks and place half of them into a mixing bowl (discard of the remaining yolk as you like… I gave them to my dog for an extra special treat!) then chop the whites. Add the mayo to your egg yolks and whisk until they become creamy and smooth, then stir in the remaining ingredients. Once the dressing has been mixed, gently fold in the egg whites and add salt and pepper to taste.
I love eating egg salad on toasted bread with spinach or arugala, that’s it!… but I’ve also been know to eat this with a spoon right out of the bowl!
April 13, 2013 by Emily
I really haven’t found a more refreshing cocktail than the gimlet, it screams spring to me. The gimlet is simple at heart, alcochol (gin or vodka) and lime cordial, easy right? But alas, premade Lime cordials are so artificial and cloyingly sweet and there’s something about the clear flourescent liquid that I don’t want to drink it.
So instead, we’ll make it with fresh lime juice, it’s not difficult and adds so much to the end product.
2 Oz Vodka or Gin
1 Oz Lime Juice
1/2 Oz Simple Syrup
Combine all the ingredients with crushed ice, shake well, strain into a chilled cocktail glass, and enjoy!
Mint: whem making the simple syrup drop a handful of fresh mint leaves into the liquid to steep, after about 5 minutes they’ll have given off their tasty essence so you can strain the leaves and use like normal (mint simple myrup is also SUPER delicious in iced tea and whiskey drinks… mint juleps anyone?)
Cucumber: When building the cocktail add a few thin slices of peeled cucumber to the shaker and muddle them into the ice, shake and strain as usualy for a subtle hint of cucumber! If you have a juicer and want a more in your face cucumber taste use the juice of one fresh cucumber while building the drink.