Posts for July 15th 2010
On Monday, we received a shipment of chips, and one particular flavor has been the Achilles heel of our existence in the office ever since. The bag in question is a giant-sized package of Lay's Lightly Salted Potato Chips, and it's currently in hiding in my file cabinet, because every time it sees the light of day, it experiences a brush with near-instant extermination.
PartySugar begged me to keep them far away from her, because, as she says, plain potato crisps are her "guilty pleasure chips." I believe everyone has at least one of these; mine, for instance, are Flamin' Hot Cheetos. They're not good for me, but every now and again I ache for them so badly that I let myself buy them. What bag of goodies can you not resist?
After dusting off all of those Summer toys for the tots' amusement, it's time to suit them up for Summer fun! Whether you're headed to the pool, beach, or backyard, your baby needs to be dressed and accessorized for the occasion. The limited-edition Huggies® Jeans Diaper offers a unique, fun, and stylish way to make little ones the coolest and cutest around on warm Summer days.
Here are 10 other must haves to get your baby ready for Summer!
- Huggies® Jean Diapers
- Rocker tees
- Light sweater for when it cools off
- Water table for the backyard
- Floaties for the pool
When planning an outdoor party, like a picnic at the park, a barbecue at the lake, or a bonfire at the beach, it's important to get as much prep work done in advance as possible. For the drinks, start by filling several coolers with ice, beer, sodas, water, and white wine. Pack a basket with a versatile plastic glass, a bag for recyclables, and a couple of bottle openers. Then, take the time to make one special drink, preferably a punch or cocktail recipe that serves a crowd.
One I highly recommend is this peach rum punch. It's a potent but delicious mixture of simple syrup, fresh lemon juice, amber rum, cognac, and peach brandy. Since it's Summer and peaches are in season, I would slice a bunch of fresh peaches and float them in the punch. Place the liquid and fruit mixture in a sealable container and pack, standing upright, in one of the coolers. Learn how the party-ready punch is made now.
From Food & Wine
2 pounds seedless watermelon, peeled and cubed, plus 1/2 pound
1 bottle dry white wine
6 ounces vodka
4 ounces Cointreau or other triple sec
4 ounces Citrus Syrup, recipe below
- In a blender, puree the watermelon cubes. Pour through a fine strainer into a pitcher.
- Add the white wine, vodka, Cointreau and Citrus Syrup. Stir and refrigerate for at least 2 hours.
- Stir again, then pour the sangria into ice-filled white wine glasses and garnish with the skewered watermelon balls.
6 ounces Simple Syrup
One 2-inch lemon zest strip
One 2-inch orange zest strip
- In a small saucepan, bring the Simple Syrup to a boil. Remove from the heat and add lemon and orange zest strips.
- Let cool, then refrigerate overnight. Strain the syrup into an airtight container and refrigerate for up to 3 weeks.
Makes 6 ounces.
From Tasting Table's chef recipe series
3 medium zucchini (about 1 pound)
2 teaspoons salt, plus more to taste
2 garlic cloves, minced
¼ cup shredded basil
½ cup marcona almonds, toasted and finely chopped
1 tablespoon thyme leaves, chopped
½ cup grated Parmigiano-Reggiano cheese
1 teaspoon fresh lemon juice
½ teaspoon finely grated lemon zest
4 tablespoons extra-virgin olive oil, divided
Freshly ground black pepper
1 loaf ciabatta bread, cut into ¼-inch slices (about 12 slices)*
- Using a box grater, coarsely grate the zucchini. Place the shredded zucchini in the middle of a clean kitchen towel and sprinkle with the 2 teaspoons of salt. Let sit for 5 minutes, then squeeze the towel to remove excess moisture. Repeat until as much liquid as possible has been released, then transfer the zucchini to a bowl.
- Add the garlic, basil, almonds, thyme, Parmigiano-Reggiano, lemon juice, lemon zest and 3 tablespoons of the olive oil to the zucchini; toss to combine. Season to taste with salt and pepper and refrigerate for an hour.
- Just before serving, drizzle the remaining 1 tablespoon of olive oil over the bread and grill or broil the bread until toasted, then let cool.
- Top each slice of bread with about 3 tablespoon* of the zucchini pesto and serve immediately.
*Since I was serving this as an appetizer, I used a baguette, that was cut into 1/4-inch slices. I topped each slice with 1 heaping tablespoon of the zucchini pesto.
The food overhaul, which starts today, includes options such as Andalusian gazpacho and eggplant moussaka for first-class diners — plus Lebovitz's butterscotch pudding with vanilla bourbon mascarpone for dessert.
For those who aren't lucky enough to sit in the first few rows, the main cabin is also offering up new bites along the lines of a grilled veggie goat cheese sandwich and pastrami with Swiss on Russian rye. And if the green fairy's not their poison of preference, flyers can indulge in illy cappuccino cocktails and reposado-spiked Honest Tea cocktails.
I'm curious about Virgin's newest noshes, but mostly intrigued by the fact that the airline carrier actually turned to the food blogosphere for some culinary advice. I can't help but wonder if we'll be seeing more of that in the future. It'd be a good thing! Do you agree? And if you're flying Virgin this Summer, will you check out the new food?
Source: Flickr User disrupsean