Halloween is coming. Halloween is coming. HALLOWEEN IS COMING. I’m not sure you can understand my glee about Halloween unless you are yourself a five year old about the whole holiday. Tradition dictates the watching of Hocus Pocus and The Covenant with some kind of yummy treat and usually a spiked hot drink of some kind (this cider is a fav) … and to anyone who has had to suffer
Cooks have always known this simple rule: salt brings out the flavor in things. I’m not talking about over salted snacks that make your mouth run dry and send you searching for water like a man lost in the desert. No, I’m talking about the subtle kiss of salt in dishes, especially sweet dishes, that makes you close your eyes and pause a bit to revel in the bliss of
It’s hot. It’s humid. I still want my coffee. Really, there’s not much that separates me from my daily infusion of caffeine. But sometimes the oppressive summerness makes one have to get creative (here’s how to make iced coffee two ways if you’re feeling the need). There’s also something about summer that ramps up my usually dormant need for ice cream (it’s the heat, it does things to my hindbrain).
It’s May, which means it is ALMOST summertime (I see you taunting me, freshly filled pool) and summertime means: POPSICLES. And because popsicles aren’t just for the kiddos, I present to you FROSÉPOPS. Yes, friends, you read that correctly: boozey popsicles because sometimes the sickly sweet popsicles found in the freezer aisle just won’t cut it. Added bonus to homemade pops: no startling blue tongues. Rosé starts showing up in
It’s March, which means one thing: St. Patrick’s Day. I mean, I guess it could mean a lot of other things … but for me this month is all about corned beef and cabbage and the LACK of it that I will be eating. But just because I will not get to revel in the deliciousness of my typical St. Patrick’s Day dish does not mean I will not be