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Lavender lemonade, a truly great experience (as is lavender iced tea). Here’s the recipe. Photo © Edith Frimcu | Dreamstime. Many home trends in foods and how to serve them come from restaurants, where chefs are constantly on the look for new ways to tempt customers. While mixologists have long been creating menus of…
Continue reading “TIP OF THE DAY: Fun With Nonalcoholic Beverages”
Green goddess: fresh-picked sorrel. Photo courtesy Good Eggs | SF. If you hadn’t read the headline or the caption, would you have been able to identify the leafy green in the photo? Growing wild in grassland habitats, sorrel has long been cultivated as a garden herb and leafy green vegetable. It’s a member of…
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Today is Raw Milk Appreciation Day. Raw milk, another term for unpasteurized milk, is used for drinking and making cheeses. When milk is pasteurized (heated to more than 100°F/40°C), hundreds of varieties of beneficial bacteria are killed along with the potentially harmful ones. If left alive, those good bacteria interact with the milk to provide…
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[1] Bananas Foster on French toast (photo © Heidi Larsen | Foodie Crush | Wisconsin Cheese). [2] Another take on Bananas Foster Grilled Cheese uses cream cheese, Biscoff spread and regular toast. Here’s the recipe from Like Mother Like Daughter (photo © Like Mother Like Daughter). [3] Bananas Foster is usually served with vanilla ice…
Continue reading “Dessert Grilled Cheese Sandwich Recipe~Bananas Foster & Dulce De Leche”
Wild nettles. Photo courtesy Good Eggs | San Francisco. If you like to scour farmers markets looking for rare seasonal delicacies, keep an eye out for stinging nettles, Urtica dioica. Now there’s a name that can get the juices flowing—or not. Some varieties have no sting or burn*; those that do can be neutralized…
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