Remember, to earn the sugar points, you have to get both first and last name correct. Good luck!
Nothing smells more delicious than barbecued chicken. When the sweet, syrupy smell wafts through the air, images of summer, campfires, and lake side picnics instantly come to mind. If you've never made homemade barbeque sauce you haven't lived. Simple to make and seriously satisfying, these recipes will take your campground dinner to a whole new place. I've got two recipes, one quick and easy, while the other is a little more difficult and time consuming. Try one, or the other, or both — get the recipes just read more
An unsalted butter that has been slowly melted until the milk solids separate and the water evaporates, leaving only pure, liquid butterfat. The foam is skimmed from the top and the clarified butter is used in cooking. The removal of the milk creates a butter that can stand up to higher temperatures. It lacks the richness of milky butter and is also known as drawn butter or ghee.
Who knew aprons could be so utterly gorgeous?? With her collection of high end aprons, event planner extraordinare Elizabeth Scokin has taken culinary chic to a whole new level. With Haute Hostess Aprons, the kitchen becomes center stage for a female who is sexy, sassy, and oh-so fabulous. It's available in three different styles: the ruffled Glam It Up (my personal favorite and pictured at left), the chic Chanel-inspired Glam It Up Lux and the super girlie Give Me Sugar (modeled by Elizabeth below).
I was lucky enough to speak with Elizabeth whose Southern belle charm is warmly contagious. Rather than protect against splattering grease and flying flour, her apron was created to be a chic accessory — the little black dress of the kitchen if you will — and the design is an exact replica of her grandmother's dated version.
Elizabeth believes everyone should have a special occasion apron that reminds them of past parties and she guarantees that guests will be delightfully surprised when you answer the door dressed in one of her aprons.
When planning a camping trip, select a menu before you leave the house and get as much as you can done in advance. For a weekend getaway, you should prep Friday & Saturday dinners and Saturday & Sunday breakfasts and lunches. For Friday afternoon's arrival at the campground, have a cooler of store bought snacks ready. Creamy cheeses, chips and dips, and sliced salami will tide guests over while setting up the tent. For the main course reheat already made corn chowder over the campfire. A green salad with fresh fruit pairs nicely with the chowder. Don't forget the fixings to s'mores, the classic campground dessert. The following morning for breakfast, scramble a big batch of herbed cream cheese eggs, serve bacon, toast, and sausage as hearty sides. For these tasty recipes, read more
Be sure to check out this gallery of cute and creative food art. The mini folks find themselves in all sorts of situations. I personally love this one of construction workers mining the watermelon, but there are other great ones as well. - Spluch
Yep, you read that title correctly. I didn't forget a decimal point, that does indeed read twenty-one hundred dollars. Or, if you prefer, $160 per pound.
The salt-cured Spanish 2006 Alba Quercus Reserve ham won't be available until 2008, but you can put your $250 deposit on it now. Producer Manuel Maldonado — whose family has been in the business for four generations — has taken the art of ham to the next level by pampering his pigs with a free-range life and high-quality acorn feed. He then cures the meat for two years, instead of the standard one.
Originally Maldonado had hoped to have a batch available for this year's holiday season, however the 2005 ham didn't live up to his standards. Next year he hopes to have 80 to 100 legs available for purchase. If you think the price is too extraordinary, Maldonado would like to remind you that:
"A ham like this can be shared among 20 people, he notes, whereas a bottle of the finest wine going for the same amount goes down quickly among just a few."
It's a really great point, but I still don't know if I could ever justify spending $2100 on a ham leg. However, you know I won't turn down the opportunity to taste such a fine product! Just looking at this picture is making me drool!
How about you? Would you spend this much on a ham?
Source: Yahoo News
I love cookbooks that provide provocative recipes as well as interesting information. In The Great American Camping Cookbook, Scott Cookman — funny last name for a cookbook author, right? — teaches you how to make cornmeal blueberry biscuits while giving you a history lesson on traditional American camp food. He encourages you to embrace outdoor cooking over an open fire via classic recipes like campfire potatoes, pan-fried trout, and bean soup. He also lists important staples, most forgotten ingredients, and warming cocktail recipes. If you are an avid camper who enjoys cooking, be sure to check out Cookman's book.