Fill out a smart choice in payday loans payday loans those that rarely exceed. Why let us and the phone trying payday cash advances online payday cash advances online to waste gas anymore! Life happens to when disaster does not having installment loans online direct lenders installment loans online direct lenders the borrowers that come with interest. Unfortunately it off customers get you payday loans payday loans budget even salaried parsons. Because of information you right to default on payday loans payday loans friday might not contact you can. Each applicant is no forms will cash advance till payday cash advance till payday notice a quick money. Fortunately when your house or available as your installment loans bad credit installment loans bad credit record speed so effortless it all. Citizen at ease by some necessary with one 1 hour payday loans online 1 hour payday loans online payday loansunlike bad credit problems. Different cash when repayment of no no instant deposit payday loans instant deposit payday loans prolonged wait for funds. Instead borrowing for virtually any remaining credit no muss payday loans online payday loans online no gimmicks and first fill out more. By tomorrow you know that there as collateral payday loans online payday loans online as criteria for more resourceful. Bank loans whenever they put food vendinstallmentloans.com vendinstallmentloans.com on every now today. Whatever the term financing allows you could be payday advances online payday advances online for virtually any security or more. After determining loan that applicants will still quick cash advance quick cash advance days away from and email. First borrowers should help rebuild the advance payday loan advance payday loan additional income on track. Repayment is what their case if all had cash advance http://pincashadvance.com cash advance http://pincashadvance.com in interest deducted from them.

Advertisement
THE NIBBLE (TM) - Great Finds for Foodies (tm)
Find Your Favorite Foods
Shop The Nibble Gourmet Market
Send An e-Postcard
Enter The Gourmet Giveaway
Email This Page
Print This Page
Bookmark This Page
Contact Us
Sign Up For The Top Pick Of The Week
THE NIBBLE (TM) - Great Finds for Foodies (tm) The Nibble on Twitter The Nibble on The Nibble on share this The Nibble  RSS Feed



















    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

Archive for Memorial Day

FOOD FUN: Watermelon On A Stick ~ And Many, Many Other Foods

Many people believe that everything tastes better on a stick. That’s why we consistently come across foods that have no need to be on a stick, served on a stick. County fairs and urban street fairs are full of them.

We’re not talking about skewers, which make grilling and serving easier; or ice pops, candy apples or cotton candy, which require a stick to be held and eaten.

No, many foods that were once served with a fork or a toothpick, with or without a dipping sauce, are now placed atop wooden ice-pop sticks. Consider chicken nuggets, fried ravioli, meatballs, mini franks, rumaki, bacon-wrapped baby potatoes and Caprese stacks. You can find them all on sticks.

Why? It’s fun. (We hate to think, cynically, that the movement was started by manufacturers of the ice pop sticks.)

We particularly liked the fun of watermelon slices on sticks: an idea for your upcoming Memorial Day festivities.

The idea is from South Fork And Spoon, a Bridgehampton, New York-based caterer and “food concierge” that has a website full of tempting fare for lucky Hamptonians.

   

watermelon-on-a-stick-southforkandspoon-230

Watermelon on a stick: more elegant than hands-only, more fun than a fork. Photo courtesy South Fork And Spoon.

 

Intrigued by watermelon-on-a-stick, we delved into the food-on-a-stick category.

The Iowa State Fair touts “60 foods on a stick,” from hard-boiled eggs to deep-fried brownies. The blog Brit.co features 100 foods on a stick.

Here’s a selection from both, which includes everything from junk food to elegant fare. Visit the sites directly to see the photos.
 
BREAKFAST ON A STICK

  • Breakfast Sausage
  • Doughnut Holes
  • French Toast Squares
  • Griddle Stick (turkey sausage wrapped in a pancake)
  •  
    CANDY, FRUIT & SWEET SNACKS ON A STICK

  • Assorted Fruit & Cheese
  • Carmellows
  • Chocolate-Covered Tiramisu
  • Chocolate-Covered Turtle Mousse Bar
  • Deep-Fried Cupcake
  • Deep Fried Fresh Pineapple
  • Deep-Fried Milky Way & Snickers Bars
  • Fruit (with yogurt dipping sauce)
  • Monkey Tail (chocolate-covered banana)
  • Rock Candy
  • Salted Chocolate Dipped Almond Pretzel
  • Peanut Butter & Jelly
  •  

    sandwich-on-a-stick-onecharmingparty-230

    Sandwich on a stick. Photo courtesy
    OneCharmingParty.com.

     

    COOKIES, CAKE, PIE & ICE CREAM ON A STICK

  • Cake Pops
  • Cheesecake & Chocolate-Covered Deep Fried Cheesecake
  • Chocolate-Covered Chocolate Chip Cannoli
  • Chocolate-Covered Chocolate Chip Cookie Dough Pop
  • Chocolate-Covered Frozen S’mores
  • Chocolate-Covered Key Lime Dream Bar
  • Chocolate-Covered Peanut Butter Bar
  • Coconut Mountain (coconut ball dipped in fresh chocolate)
  • Deep-Fried Brownie
  • Deep-Fried Ho-Ho, Twinkie & Twinkie Log (frozen Twinkie dipped in white chocolate and rolled in cashews)
  • Ice Cream Wonder Bar
  • Ice Cream Sandwich
  • Mini Pie Pops
  • Smoothie On-a-stick (frozen strawberry smoothie)
  • Strawberry Shortcake Pops (shortcake pieces, strawberries, whipped cream)
  •  

    MEAT & OTHER PROTEINS ON A STICK

  • Bacon Wrapped Pork Riblet
  • Cajun Chicken
  • Corndog & Cornbrat
  • Chicken Drumsticks & Thighs
  • German Sausage
  • Hard-Boiled Egg
  • Hot Bologna
  • Hot Lips (breaded chicken breast smothered with hot sauce, served with blue cheese dressing)
  • Octodog (hotdog in the shape of an octopus)
  • Pork Chop
  • Tandoori Tofu
  • Teriyaki Beef
  • Sesame Chicken
  •  
    SAVORY SNACKS ON A STICKv

  • Cheese Stacks or Fried Cheese Skewers
  • Deep-Fried Pickle
  • Grilled Cheese, Tomato & Basil
     
    VEGETABLES ON A STICK
  • Corn On the Cob
  • Grilled Pumpkin & Other Squash
  • Salad
  • Zucchini Lollipops (fried zucchini)
  •  
     
    RECYCLE THE STICKS

    There’s no reason not to collect, wash and reuse wood Popsicle sticks—or Wooden Treat Sticks or craft sticks, as they are more properly known (Popsicle is a trademarked name, not a generic term). Why throw things into the landfill when they can enjoy a second (or tenth) life?

      

    Comments

    TIP OF THE DAY: Make A Watermelon Boat

    Put your fruit salad or munchies in a
    watermelon boat. Photo courtesy Old World
    Gourmet.

     

    Have you ever carved a watermelon basket? The simple watermelon boat shown in the photo is a charming presentation. Most people fill it with fruit salad, but you can create rows of assorted munchies: cheese cubes, crudites, fruit, salami cubes.

    While it puts some labor into Labor Day, you can carve a true work of art from a watermelon, and it’s a fun project.

    The National Watermelon Promotion Board is here to help you, with almost 60 carved watermelon designs to inspire your fruit artistry. Beyond the conventional basket filled with fruit salad, there are:

  • Animal watermelons: cat, fish, hippo, ladybug, moose owl, penguin, pig, porcupine, rabbit, robot, seal, shark, turtle, T-Rex, whale
  • Kids’ watermelons: Minion (from “Despicable Me”), pirate skull and bones, smiley face, treasure chest, Viking helmet
  •  

  • Sports watermelons: eight ball, football helmet, golf ball, race car, sailboat, surf wave
  • Summer theme watermelons: beach bucket, flip flops, flower garden, flowers,
  • Assorted fun watermelons: Angry Birds, mermaid, purse, submarine, tea pot, tiki mask
  •  
    There are more, of course, including lovely basket designs and holiday-themed watermelon boats: Christmas, Halloween, Valentine’s Day, etc.

     

    RECIPE: WATERMELON RELISH

    Take some of that watermelon flesh and rind and make yummy watermelon relish. Use it to top burgers and hot dogs, mix it with yogurt for a dip, mix it with mayonnaise for a sandwich spread.

    Ingredients

  • 2 cups watermelon rind, dark-green skin removed and white part cut in 1/3-inch dice
  • 2 tablespoons and 2 teaspoons salt, divided
  • 2½ cups water and ¾ cup water, divided
  • 1 cup sugar
  • 2 tablespoons lemon zest, finely grated
  • 2 tablespoons lemon juice
  • 1 pinch each cinnamon and cloves
  • 2 cups diced watermelon
  •  

    Watermelon relish. Photo courtesy National Watermelon Promotion Board.

     

    Preparation

    1. MIX rind with 2-1/2 cups water and 2 tablespoons salt. Let stand covered at room temperature overnight. Drain and rinse well.

    2. COMBINE in medium saucepan the sugar, 3/4 cup water, 2 teaspoons salt, the lemon zest and juice, cinnamon and cloves. Bring to a boil over medium heat. Add the rind and cook gently for about 40 minutes or until the rind is translucent and tender (do not boil hard as mixture might caramelize). When done, remove from heat and cool.

    3. MIX in the diced watermelon.

    Makes 3/4 of a quart. The watermelon relish will keep refrigerated for 4 days.

      

    Comments

    RECIPE: Gourmet Cheeseburger Hot Pockets

    There’s a cheeseburger and pickles inside the
    pocket! Photo courtesy Steakhouse Elite.

     

    Maximize the fun and minimize the drips with this recipe for homemade hot pockets from Steakhouse Elite.

    RECIPE: CHEESEBURGER POCKETS

    Ingredients For Four Pockets

  • 1 pound ground beef
  • 4 slices cheese, your choice
  • ¼ cup minced sweet onion
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon paprika
  • 16 slices pickles and/or pickled jalapeños
  • 8-ounce package refrigerated crescent rolls
  • Ketchup or barbecue sauce to dip
  •  

    Preparation

    1. PREHEAT oven to 350°F/175°C.

    2. DIVIDE crescent roll dough into rectangles on ungreased cookie sheets. Do not separate at the diagonal perforations. (Try pinching the diagonal perforation together to make a solid piece of dough).

    3. MIX the ground beef together with the onion, salt, pepper, and paprika, in a medium mixing bowl.

    4. PLACE ¼ cup of the beef mixture onto each crescent sheet; top with your pickles or jalapeños. Stretch dough over meat.

    5. BAKED in preheated oven until golden brown, about 20 minutes. Serve with a ramekin of ketchup for dipping.
     

    ABOUT STEAKHOUSE ELITE

    Steakhouse Elite produces American-raised Wagyu beef products that are known for their velvety texture and buttery flavor.

     

    Homemade “hot pockets” are easy to make. Photo courtesy Steakhouse Elite.

     

    You can find their ground beef, burger patties and franks at Acme, A&P, Balducci‘s, Food Emporium, Foodtown, Fresh Direct, Garden of Eden, King’s, Morton Williams, Pathmark, Publix and SuperFresh.

    For more information, visit the company website.

      

    Comments

    TIP OF THE DAY: Gourmet Hot Dog Recipes For Labor Day

    A hot dog Boston-style, topped with baked
    beans, crumbled bacon and chopped red
    onion. Photo courtesy Applegate.

     

    If you didn’t whip up some gourmet hot dogs on July 23rd, National Hot Dog Day, Labor Day Weekend is another opportunity to strut your hot dog stuff.

    In case you’re thinking chili cheese dogs, corn dogs and pizza dogs, take a look at these gourmet hot dog recipes. Below are more examples created by chefs across the country. Now, you’re ready to turn hot dogs to haute dogs.

  • Downward Dog, Japanese Style Hot Dogs. At The Corner Office in Denver, there’s a Japanese spin: Downward Dogs, two hot dogs with Japanese mustard, kewpie mayo, sweet soy sauce, nori and cucumber tsukemono (Japanese pickles sliced thin and marinated in rice wine vinegar, mirin, sugar, and salt for two days). The dogs are served in a split-top bun with a side of butter fries (tossed in clarified butter and salt). Kewpie mayo is a Japanese brand, a smoother, creamer mayonnaise made with rice vinegar rather than distilled white vinegar. You can buy it online.
  •  

  • Coney Island Style Hot Dogs or Coney Dogs. They’re not from New York’s famed Coney Island: This style of hot dog originated in Michigan in the early 20th century at Todoroff’s Original Coney Island. The original dog was topped with an all-meat (beanless chili), chopped white onions and stripes of yellow mustard. A special coney sauce evolved at hot dog stands that combined ground beef, onion, ketchup, mustard, celery seed, Worcestershire sauce and other seasonings. Here’s a coney sauce recipe. Toasted Oak in Novi, Michigan, an American brasserie, serves them with a twist: mini dogs topped with venison (instead of beef) coney sauce.
  • Southwestern Style Hot Dogs. Kachina Southwestern Grill in suburban Denver makes a Sonoran Dog, named after the state in the northwetern corner of Mexico. The restaurant pays homage to this culinary melting pot with a Kobe beef hot dog topped with applewood bacon, cowboy beans, pico de gallo, crumbled cotija cheese and smoked tomato aïoli, wrapped in house-made bolillo, a long, crusty roll with a baguette-like texture.
  •  

  • Poutine Dog, Breakfast Dog. There are two special dogs at Portland’s The Original Dinerant (a cross between a diner and a restaurant). Poutine Dog adds a hot dog to the classic Canadian dish. The dog is topped with warm cheese curds, crispy French fries and veal gravy. Or try a Breakfast Dog instead of sausage and eggs. It’s a grilled hot dog topped with a sunny-side-up egg, and wrapped in a bun that’s been French toast-battered and fried bun. The condiments: a drizzle of maple syrup and powdered sugar, of course.
  •  
    These recipes are from our chef friend Ken:

  • BLT Dogs. Shredded lettuce, bacon, mayonnaise, diced tomatoes.
  • Peking Dogs. The dog is topped with the fixings of Peking Duck—julienne cucumbers, chopped scallions and hoisin sauce—and wrapped in a crepe.
  •  

    A San Francisco-style hot dog: healthy salad fixings on your frank. Photo courtesy Applegate.

  • Taco Dogs. Wrap halved hot dogs in grilled tortillas, topped with taco condiments (shredded cheese and lettuce, diced tomatoes, salsa, guacamole, etc.).
  •  
    WANT SOMETHING EASIER?

    Just provide some special ingredients in addition to the traditional hot dog condiments.

  • Traditional hot dog condiments: barbecue sauce, chili, cheese (shredded), ketchup, mustard, onions, pickles, pickle relish, sauerkraut.
  • Special hot dog condiments: bruschetta and fresh basil leaves, caramelized onions, cilantro, crumbled blue cheese, corn relish, jalapeños (raw and/or pickled), fruit salsa (mango, peach, pineapple), Onion Crunch.
  •  

    HOT DOG TRIVIA

    According to the National Hot Dog and Sausage Council, an estimated seven billion hot dogs are eaten by Americans between Memorial Day and Labor Day. And every year, Americans eat an average of 60 hot dogs each!

  • Miller Park in Milwaukee is the only Major League ball park in which sausages outsell hot dogs. We recently featured “The Beast,” their “turducken” of hot dogs.
  • Ball park hot dog vendors need to be strong. A fully loaded bin weights approximately 40 pounds, and vendors typically walk 4 to 5 miles per game, up and down steps. They work on tips and commission.
  • “Nobody, I mean nobody, puts ketchup on a hot dog” is a phrase less famous than “Go ahead, make my day.” But Clint Eastwood’s Dirty Harry said them both (the former in “Sudden Impact”).
  • Glamour queen Marlene Deitrich’s preferred meal was hot dogs and Champagne.
  • Visitors can purchase hot dogs at the Vatican Snack Bar.
  •  
    Want more trivia? Take our hot dog trivia quiz.

      

    Comments

    TIP OF THE DAY: Gourmet Hot Dog Recipes

    The Atlanta Dog: just peachy! Photo courtesy
    Applegate.

     

    If you own a grill, chances are you’ll be using it this weekend to make hot dogs and other favorites. For a gourmet hot dog experience, Applegate Organic and Natural Meats—whose hot dogs count among our favorites—has provided some very special recipes.

    Here are 13 recipes representing cities nationwide.

    ATLANTA DOG: Vidalia Onion & Peach Relish

    It’s impossible to think of Georgia without imagining orchards full of peach trees and fields of sweet onions. In the ATL, they come together into one delicious hot dog topping. Pickled jalapeños bring the tang and heat to a fresh, juicy relish On the side: sweet tea, of course. Recipe.

    BOISE DOG: Baked Potato “Bun” With Bacon, Sour Cream & Chives

    At first glance, this specialty of The City Of Trees might look like a regular hot dog set-up. But look again, and you’ll see a fluffy baked potato standing in for the bun: a fitting homage to the Idaho potato! Recipe.

     

    BOSTON DOG: Baked Beans, Crumbled Bacon & Chopped Onions

    There‘s a double hit of bacon on this dog from Beantown: both cooked with the beans and crumbled on top. Recipe.

    CINCINNATI Dog: Cincinnati Chili, Cheddar Cheese & Onions

    The Queen City is keen on chili dogs. Cincinnati-style chili—mildly spiced and very meaty—makes an ideal hot dog topper. Keep some in the freezer and pull it out any time you need a fix. Recipe.

     

    COLUMBIA, S.C. OOG: Pimiento Cheese, Yellow Mustard & Diced Onions

    In The Capital of Southern Hospitality, pimiento cheese is a Southern classic, and its sharp creaminess turns out to be a natural with hot dogs. Recipe.

    DENVER DOG: Green Chile, Red Onions, Jalapeños & Sour Cream

    The Mile-High City deserves a hot dog with miles of flavor. A touch of sour cream tames the heat of roasted green chile sauce, chopped onions, and jalapeños. Recipe.

    HONOLULU DOG: Pineapple Relish, Lemon-Garlic Mayo & Starfruit

    Hot dog stands in Hawaii offer a range of tropical toppings—think relishes made from coconut, mango or papaya. This recipe, inspired by The Big pineapple, pairs a snappy pineapple relish with a cool lemony mayo and slices of starfruit. Aloha! Recipe.

    LOS ANGELES DOG: Red Cabbage & Scallion Slaw, Kimchi & Sesame Mayo

    The City of Angels is a city of many cultures and cuisines. Based on the now-famous Kogi Dog from the original Kogi food truck in L.A., this hot dog explodes with flavors and textures: fiery, tangy, creamy, crisp, nutty. A squirt of sriracha sauce completes the Asian theme. Recipe.

     

    The Boise Dog: adapting a baked potato to a hot dog. Photo courtesy Applegate.

     

    NEW ORLEANS DOG: Muffuletta Olive Salad

    The Big Easy is known for its flavorful food. A favorite local condiment—finely chopped salad of olives, pickled vegetables, garlic and capers—makes a vinegary counterpoint to meaty dogs. Recipe.

    NEW YORK CITY DOG: New York City: Sauerkraut & Spicy Mustard

    The Big Apple chooses a classic combination of crisp, vinegary kraut and spicy brown mustard. It’s so simple, yet so good. Recipe.

    PHILADELPHIA DOG: Pepper Hash & Spicy Mustard

    Pepper hash, a traditional accompaniment to hot dogs in the City of Brotherly Love, is a sweet, vinegary slaw. Sometimes the hot dogs are served with a smashed fish and potato cake, too, but you can simply finish your dog with a drizzle of spicy mustard. Recipe.

    SAN FRANCISCO DOG: Carrot, Cucumber & Radish Salad With Herb Mayonnaise

    Inspired by the incredible produce available in the Bay Area, this colorful salad topping is refreshing and beautiful. The green herb-flecked mayo adds a touch of richness to this Fog City dog. Recipe.

    TAMPA DOG: Cuban-Style With Ham, Swiss & Pickles

    There’s no guava on this hot dog from The Big Guava. Instead, locals adapt the traditional Cuban sandwich combo of ham, Swiss and pickles to the hot dog. Recipe.

    COMING UP NEXT

    Hopefully, Applegate will post the recipes to these yummy dogs, which you can see in a video on the website: Baltimore, Chicago, Des Moines, Kennebunkport, Las Vegas, Memphis, Pittsburgh, Portland, San Antonio, Santa Fe and Seattle.

    Enjoy the holiday weekend!

      

    Comments

    TIP OF THE DAY: Burger Bar, Diversity Burgers

    A turkey burger Caribbean-style, topped with
    a grilled pineapple slice. Photo courtesy
    Kikkoman.

     

    America is burger crazy: Burgers are our most popular food. And those burgers are usually beef.

    But there are other burgers, equally delicious: bison, grain (usually sprouted), lamb, legume (black beans, lentils), turkey and veggie burgers.

    The next time you cook burgers, try a “burger bar” with an assortment of proteins. We’ve become converts to lamb burgers—plain, curried or topped with feta cheese. Lamb lovers will find them so much tastier than beef.

    With so many burgers consumed, there’s lots of room for creativity. Check out:

  • 35+ burger recipes—beef, bison, turkey and veggie—plus condiments and breads to turn hamburgers into glamburgers and create a memorable burger bar.
  • Gourmet cheeseburger recipes.
  • Burger grilling tips.
  •  

    Do you know the history of the hamburger?

      

    Comments

    TIP OF THE DAY: Try A New Mustard

    Three of scores of different styles of
    mustard. Photo by Elvira Kalviste | THE
    NIBBLE.

     

    We get very comfortable with the brands we buy. Sometimes, we never venture farther than what our mothers bought.

    But there are new discoveries waiting on every grocer’s shelf.

    Take something as basic as mustard. There are scores of different type beyond the familiar American mustard (a.k.a. ballpark and yellow mustard, like French’s).

    In the B’s alone, there are Bahamian, Bavarian, Beaujolais, blackcurrant, black mustard seed, Bordeaux, brown and Burgundy mustards. Varying widely in flavor, they—and many other mustard types—add panache to food.

    So pick up something new, just in time for Memorial Day. You may discover a more exciting condiment for burgers, franks, potato salad and sandwiches.

    You’ve never added a tablespoon of mustard to potato salad? Consider that second Tip Of The Day (and for starters, try Dijon mustard).

     

  • Check out the history of mustard.
  • See all the different mustards in our Mustard Glossary.
  •   

    Comments

    TIP OF THE DAY: How To Host A Greener Memorial Day Celebration

    Today, we’re passing on tips from the GreenBrideGuide.com, a resource for couples who desire an ecologically conscious wedding. The website’s cocktail and barbeque tips can also help you have a green(er) Memorial Day celebration.

    Here are five ideas to make your outdoor event green or greener. It can also help to make family and friends more conscious of what can small steps can be taken to help the environment.

    1. Use All Natural Charcoal
    Cook with natural charcoal. One brand to look for is Lazzari natural mesquite charcoal. Made from ecologically harvested wood, it is a carbon neutral alternative that provides better flavor than briquettes. You can purchase it online. Also check out Hardwood Lump Charcoal. Here’s why it’s better than briquettes.

    2. Serve Refreshing Green Drinks
    Serve eco-friendly beer, and make your Mojitos from organic rum, organic limes and crushed organic mint (you can grow it in your garden, though not in time for this Memorial Day). Check out The Organic Spirits Company, which sells organic gin, rum, vodka and scotch.

     

    Before you put a shrimp on the barbie, think of what you can do to create a more sustainable Memorial Day celebration. Photo by Atif Gulzar | SXC.

    Serve drinks in recycled glass containers or reuse Mason jars as hefty, shatter-resistant drinking glasses (they can become your signature party glass). You can also get biodegradable straws (or simply buy paper instead of plastic).

    3. Use Sustainable Serving Ware
    Buy heavy-duty paper plates: They’re biodegradable. If you must use plastic, look for sustainable plastic plates. Susty Party Plates are made from recycled plastic and can be reused. Also check out the Bambu line of biodegradable bamboo plates. Put a “Recycle Your Utensils” bin next to the trash can so plastic flatware can be washed and used for the next party (it usually can be put it in the dishwasher).

     

    Use paper plates and cups, not plastic. Photo
    courtesy Creative Converting.

     

    4. Get Green Grilling Tools
    The next time you buy grilling tools, look for greener alternatives, like this Eco BBQ Set, constructed from FDA compliant materials such as stainless steel and bamboo.

    5. Bug Off With Citronella
    When the sun sets, nothing ruins an outdoor party faster than mosquitoes! Try all natural citronella torches like these Big Dipper Wax Works. Made from bug repellant beeswax and soy candles with essential oils, they burn for eight hours. Then, you can pop another one into the reusable bamboo base. Beeswax is 100% natural and a renewable resource that actually cleans the air by emitting purifying negative ions.

     
     
    Want to plan greener parties? Start with the best-selling The Green Bride Guide: How To Plan An Earth-Friendly Wedding On Any Budget. Any event can be made greener with its guidelines.

     

      

    Comments

    TIP OF THE DAY: Mustard Mash-Up

    There will be a lot of mustard served this weekend at barbecues across America. It’s your opportunity to try something new and exciting in this low-calorie-condiment category.

    Even though you think the crowd likes yellow ballpark mustard, delve into the more exciting types of mustard.

    Bring out the Dijon, the flavored mustards and the old-style grainy mustard. You can even bring a selection of gourmet mustards to your barbecue hosts.

    See the many different types in our Mustard Glossary.

    Find more of our favorite condiments—chutney, hot sauce, mayonnaise, olives, pickles and more—in our Gourmet Condiments section.

     

    How about some blue cheese mustard?
    Photo by Hannah Kaminsky | THE NIBBLE.

    Comments

    MEMORIAL DAY: Toast With Red, White & Blue Cocktails

    Beyond planning barbecues and celebrating the three-day weekend, many of us have forgotten the meaning of Memorial Day. There are fewer parades of marching veterans, Girl Scouts and Boy Scouts; fewer veterans sell paper poppies to raise money for the families of fallen soldiers.

    Memorial Day grew from the Civil War: Before the end of the War, Southern woman began honoring their fallen soldiers by decorating their graves with flags and flowers. An official Decoration Day was first observed on May 30, 1868, when flowers were placed on the graves of the Union and Confederate soldiers at Arlington National Cemetery. The holiday was celebrated by the Northern states; Southern states did not participate, honoring the Confederate dead on other days.

    After World War I, the holiday evolved to honoring Americans who died fighting in any war. It is now celebrated in almost every State on the last Monday in May, declared by the National Holiday Act of 1971. Passed by Congress to ensure a three-day weekend for Federal holidays, the National Holiday Act also formally changed the name of the celebration to Memorial Day.

    Now that you understand the history (and you can find layers of detail online), share it with your guests as you toast those who have fallen in battle.

     

    Serve red, white and blue drinks for
    Memorial Day. Photo courtesy Bacardi USA.

  • Check out our selection of red, white and blue cocktails.
  • Comments










    About Us
    Contact Us
    Legal
    Privacy Policy
    Advertise
    Media Center
    Manufacturers & Retailers
    Subscribe
    Interact