- Summer hairstyles to try poolside
- Signal Summer's arrival with this grilled corn and herbed butter recipe
- Drew Barrymore and Will Kopelman emerge as newlyweds
- Vintage ads that make a splash for Summer
- Ways to stay fit as a family on vacation
- Summer style icons who'll inspire you to channel the season's classics
- Wouldn't you love to dive into these swimming pools?
- Steve Martin's best movie dad moments
- Video: See the stars celebrate the LA Kings' Stanley Cup win
- How to keep your living costs as low as a student's
- Simple ways to indulge without sabotaging your diet
- CelebStyle: Celebrities still love camera bags — add one to your mix
- Start mobile blogging with the new OnSugar app
Posts for June 12th 2012
We're already tied to our smartphones and tablets, so who wants to wait until you're at a home computer to blog the day's latest adventures? The brand new and beautiful OnSugar iPhone app (free) — yep, made by us Sugar peeps — offers a way to blog, wherever you are and is now available for download on iTunes. Even if you've never used our awesome platform OnSugar before, you can create an account and get started on a blog, all within the app itself.
Once you've set up a blog, select what type of post you'd like to create: picture, text, video, gallery, link, quote, or poll. Post a photo of your delicious lunch, share a video of your coworkers goofing off during Happy Hour, or ask your readers to help you decide which Game Boy iPhone case to buy in a poll. Should you want a separate site just for your foodie finds, the app lets you toggle between and post to multiple blogs.
Naturally, you'll want to find other OnSugar blogs to interact with, and this can be done with a tap of the star tab — which opens the Discover page — to showcase a list of blogs that meet your interests. Follow the new discoveries and they'll appear in your stream, waiting for you to "like," reblog, and comment.
Get every OnSugar detail on our help page. Ready to get started in the blogging life? Create a blog on the app and share your website name in the comments so we can all follow along!
Find blueberry puree and freeze-dried blueberries at Whole Foods or specialty grocers. However, if you can't find blueberry puree, blend 2 cups of fresh berries in a food processor, then strain using a fine mesh sieve. Or, if you don't mind a little fibrous texture, simply blend 1 cup of fresh berries.
1/4 cup cornstarch
1/4 cup powdered sugar
1 cup blueberry puree, thawed to room temperature, divided
6 tablespoons cold water, divided
2 tablespoons unflavored powdered gelatin
3/4 cup granulated sugar
1/2 cup light corn syrup, divided
1/8 teaspoon salt
1 teaspoon vanilla extract
3/4 cup freeze-dried blueberries
- Fit a large piping bag over a tall cup or container, folding the edges of the bag over the sides of the cup. Lay out two large baking sheets, and place parchment paper over the tops. Sift cornstarch and powdered sugar together in a bowl. Dust parchment paper thoroughly, then set powdered sugar coating aside.
- In a small sauce pan, whisk 1/2 cup blueberry puree and 2 tablespoons water. Whisk in gelatin, and let sit for 10 minutes.
- In a large sauce pan, combine granulated sugar, 1/4 cup corn syrup, 1/2 cup blueberry puree, salt, and remaining water. Bring to boil over high heat, stirring occasionally so sugar does not stick to bottom of pot, and cook until syrup reads 240ºF on a candy thermometer.
- Meanwhile, in electric mixer bowl, pour 1/4 cup corn syrup. On the stove, over high heat, melt gelatin mixture in pot until completely dissolved. Pour gelatin mixture into mixer bowl; set mixer to low; and keep machine running.
- When syrup reaches 240ºF, slowly pour it into mixer bowl. Don't scrape any off of the bottom of the pan; it will affect the marshmallow's texture. Increase the mixer speed to medium, and beat for 5 minutes. Increase to medium-high and beat for 5-6 minutes more, adding vanilla in last minute. Marshmallow should be fluffy, opaque, and tripled in size. Fold in freeze-dried blueberries with a spatula.
- Load mixture into piping bag or ziplock bag. Pipe 10 long rows of marshmallow per baking sheet. Imperfect lines are OK! Dust with cornstarch/powdered sugar mixture. Let set for 8 hours.
- Using kitchen shears, cut marshmallows into 1/2-inch pieces. Pour powdered sugar mixture and marshmallow into a wire mesh sieve. Under the parchment paper, shake the sieve until marshmallows are fully coated. Use extra coating if necessary. Store marshmallows in a plastic or glass container or plastic bag. Marshmallows will last about a week in a cool, dry setting.
Makes about 400 1/2 inch pieces.
- Desserts, Candy
In the South, iced tea is the standard, and waiters greet you with the question "Sweet or unsweetened?" rather than "What can I get you to drink?" My answer is usually half and half, as most Southern sweet teas are practically syrup; I like my iced tea edging toward bitter but still slightly crisp and not too dark.
This particular iced tea uses Lipton, the most commonly found tea in American grocery stores. Add it to a glass full of crunchy ice with a squeezed lemon wedge and a straw, and let the hot, lazy days of Summer begin! Keep reading to learn how to make iced tea.
Actor Mark Wahlberg recently opened up to David Letterman about taking his family business, Wahlburgers, to television. The actor and his family are hoping to create a "docu-drama about building the business," which opened a year ago. Find out which TV network the family's hoping to win over and whether or not we can expect to see Mark or his brother Donnie on the show.
- Hot dogs like you've never seen 'em — Yahoo! Shine
- Five Washington restaurants where Obama's dined recently — Zagat
- These cooking habits could be making you sick — Kitchen Daily
- Guess how much it costs to have lunch with Warren Buffet? — Delish
- Inside Bryan Voltaggio's new restaurant, Family Meal — Eater
- Auguste Escoffier wasn't just a good cook . . . he was also a good crook — Grub Street SF
- How to halve a bunch of cherry tomatoes at once — Big Girls Small Kitchen
- Cornmeal, grits, polenta, masa: what's the difference? — Food52
We're almost halfway through June, but our celebration of National Candy Month hasn't shown signs of slowing down. A couple weeks ago, we asked you to share your sweetest memories with us via Instagram; little did we know what a sweet tooth you had! Here are a few of the images that made our mouths pucker, no lolly in cheek required.
Source: Instagram user missveraaaaa
For food lovers who embrace the local and sustainable eating philosophy, Oustanding in the Field is a rare opportunity to literally experience farm-to-table (or shall we say table-to-farm?) dining. Here, Fresh Tart gives us a look at one such event in Minnesota.
Tickets for Outstanding in the Field 2012 — August 9, at Little Foot Farm in Afton, Minnesota — are on sale. I bought a ticket and then thought, Hey! I should post the pictures I took at the 2011 event, at Riverbend Farm in Delano . . . last July . . .
Yeah. In fact I have several pretty posts in the queue, waiting for me to dust them off and share them. I guess it takes a looming one-year anniversary to kick my butt into gear.
For more pictures — including those of the farm and, of course, the lovely Summer food! — keep reading.
Now that corn is officially in season, I can't get enough of those sweet, juicy ears. Packaged in their own wrappers, corn on the cob is nature's entry into the food-on-a-stick category, making it the perfect accompaniment for Summer grilling. With a Mexican street snack and another South-of-the-border-inspired version under my belt, I decided to head across the Atlantic for my next corn attack, drawing inspiration from France's prolific use of fresh, fragrant herbs.
Some people have green thumbs, but mine is decidedly black. So rather than turning to an abundant herb garden, I turned to the organic section at my local grocer for rosemary, sage, chives, and lemon thyme, which highlighted the wonderful citrus notes from the added lemon zest and juice.
In this recipe, quantities aren't important. Just grab a handful of your favorite herbs, mince 'em, and toss 'em in with the butter. They'll play up the sweetness of the grilled corn and possibly send you back for a few seconds. For the recipe, just keep reading.