- Use a PedEgg as a lemon and lime zester.
- Spice up your fries with Old Bay seasoning.
Secret: I could probably eat pasta every night. The reason I don't, of course, is I'm afraid I'd get sick of it after a while, and that would be a travesty. Although, with IVU's enormous selection of homemade pasta recipes from around the world, I just might give it a go. We can choose from Vegan Pesto to Black Bean & Key Lime Bow Ties to Sun-Dried Tomato, Garlic and Jalapeno Pasta. For
But then, think of all the variables. Wood species, curves of angles, proportions, sizes. Artist Nick Webb understands theses subtleties, and features them to create unique and beautiful pieces of functional art.
This one goes into the why?-because-you-can file : Toasty pâte brisée serving utensils and ramekin. Bread bowls? Ha!
Speak French? Then tell us all what this says, cause I'm sure it sounds savory: "oilà il est à présent temps de voter pour le projet qui vous semble le plus pertinent. Attention, fin des votes le lundi 9 novembre à 12h. Un grand merci à Nathalie pour avoir joué le jeu et pour sa proposition qui donne carrément envie de lécher l’écran !"
So, it's kinda like not being able to look away from a flaming car crash, but it'll still make you giggle.
"Hubby discovered that whipped cream cheese (whip your own with a mixer) made wonderful "glue". Smear it all over a cheap skull then cover it with thin slices of meat (ham seems to look the best). The eyes are olives stuffed into martini onions." From Flickr.
Happy Halloween, hamfaces.
In my very first Curbly post EVER (almost 1,000 ago), I announced my love affair with the magical silver box that is my toaster oven. Way more effecient to run and way quicker to heat, the toaster oven is a great addition to small and large kitchens alike. The Kitchn has assembled 10 great times to opt for the tiny versions over the big dudes, and the comments are full of excellent additional options.
Plus, they're perfect for Shrinky Dinks. :)
Earlier this summer, it seemed as if we'd never get any red tomatoes...the high amounts of precipitation kept the leaves limited and the fruit green.
But now...here they come, faster than any household can consume. Here's three ideas, quick "sun-dried" tomatoes, DIY ketchup, and an easy freezing technique, that uses your bounty to the fullest.
My recent visit to the State Fair has taught me two very important new concepts: first, everything is better in mini (mini rabbits, mini cheesecake); and second, all foods are better on a stick.
And, oh buddy, do these Pie Pops capitalize on both. "Scoochmaroo says 'These little beauties can be assembled with pre-made ingredients or from scratch. I used this pie crust recipe and the following filling to utilize fruit in season at the time:
With basic canned cherries accomplished, I thought it might be fun to try a twist on preserving the rest of the cherries. I'd seen 'bourbon cherries' in gourmet shops...fresh whole cherries swimming in bourbon, adding that smoky oakiness to the cherries, and the cherries giving their sweetness to the bourbon. Here's...
So....with more than five pounds of cherries left from syrup making, I realized I was gonna have to get these dudes processable so that, come winter time, I'd be to able use them in a variety of ways. Creating pie filling for freezing was an option, as well as just throwing the cherries whole into the freezer, but I wanted to be able to keep them versatile for whatever...
Whether you bento or not, this Super Mario-inspired mushroom is worth giving your paring knife a workout. Anna's instructions are quite clear, and the step-by-step photos guarantee you'll be able to slice one out yourself.
So, on Saturday, I went to pick up my weekly CSA harvest, and the wonderful young lady pointed to an enormous box of bing cherries, and said, "Also, you're welcome to take as many of those as you want, but they're super ripe, so they gotta be used today."
"Really?" I said, as I grabbed a produce bag.
"Yeah. Take the whole box if you want..."
Well, I DID want, so I took the box, and realized, as I popped my third into my mouth on the walk...
Ketchup. Catsup. Catchup. Some folks in my family even choose to say 'tomato ketchup'...you know, to distinguish it from eggplant or fava bean ketchup. Or perhaps to convince themselves that it shouldn't rather be called "corn syrup ketchup."
Regardless, it's sticky sweet and acidic make-up provide from some interesting uses other than dressing your tater tots. Here's nine from the Daily Green.
1. Shine Your Copper
2. Get Those Auto Parts...
But why would you, with this tip from Real Simple. Just throughly wash a large, squeezable condiment bottle, and fill it with your batter of choice. "Portioning pancake batter with precision and without the usual mess of transferring...
Tis the season for locally grown goodness, sunny Saturday mornings, and actually smiling at those who grow and pick your food.
So, do it well, with these thirteen suggestions from the Chicago Tribune:
1 Make a schedule.
2 Decide on your priorities.
3 Plan your cook-in nights.
4 Bring your own reusable bags.
5 Get up early.
6 Don't expect bargains.
7 Do a walkthrough first.
8 Meet the vendors.
9 Ask for tips on preparation and recipes.
Logan has created a pretty helpful video to making your own recession-friendly, DIY lattes for about $1 a day.
"Matthew Yglesias at the Internet Food Association blog writes that it's really a matter of overnight cold-brewing and straining. First gather up 1 cup of coarse-ground and stir it into 4 1/2 cups of water, or strengthen the mix to taste. After that 'stick it in the...
Price check: 12.3 ounces of colored sugar = $10.00. 16oz of pure, white granulated sugar = $1.00.
Oh, but it's not colored, you say? Well, not yet.
Instructable-r StarshipMinivan offers an unbearably easy tutorial for creating your own colored sugar. And most likely, you already have everything you need in your pantry.
Just mix the food coloring into the sugar with a fork. Spread it out, allow...
Meyer lemons, a hybrid of a lemon and a mandarin orange, are in season throughout the winter and the early spring. From Julie O'Hara at NPR: "the Meyer lemon has smooth golden skin the color of a fresh egg yolk. It also has a thin edible rind, a high volume of juice and none of the tartness of a regular lemon — yet its potential in the kitchen went unnoticed. Today, the Meyer lemon is a darling of farmers markets and beloved by chefs and...