What’s groundwater?

All of our water comes from two channels:

 
Ninety-nine percent of all available freshwater in the world is groundwater, according to the U.S. Geological Survey. That means all the world’s rivers, lakes, streams and reservoirs make up only one percent.
 
ALMOST EVERYONE NEEDS GROUNDWATER

We couldn’t exist without groundwater. Along with oxygen, it is arguably the most important natural resource for human life, according to the National Groundwater Awareness Association (NGWA).

“Life as we know it would quite simply not be possible without groundwater. It provides drinking water to about 132 million Americans (44.5 million through water wells), supplies surface freshwater bodies, waters crops, and supports ecosystems,” said NGWA Public Awareness Director Cliff Treyens.

 
Irrigation uses an estimated 53.5 billion gallons of groundwater a day, supplying water to some of the most productive agricultural lands in the world.

Livestock and aquaculture use an additional 3.5 billion gallons of groundwater a day.
 
If you see any abuse of groundwater—uncapped wells, pollution seeping into the ground—report it to your local authorities.

[1] An underground lake (image courtesy iStock).

[2] An illustration of an underground aquifer feeding an above-ground stream (image courtesy Groundwater Directory | New Zealand).

[3] This image shows an above-ground well tapping into the layer of groundwater beneath the surface (image courtesy SCM Waterproof Porous | Blogspot).

For more about groundwater, visit the National Groundwater Association. Their goal is to protect the quality of groundwater via responsible development, management and use of water.

Check out the different types of water in our Water Glossary.

[2] You can bake it in a loaf pan or a conventional round layer (photo courtesy King Arthur Flour).

[3] Buckeye candy: chocolate and peanut butter, shown here on a stick. It’s equally delicious without the stick (photo courtesy Wikipedia).

A nut from the buckeye tree (photo © Ohio-Nature.com).

So in addition to a supply of Justin’s peanut butter cups, we baked her this cake.

This recipe was sent to us by King Arthur Flour, with the title Peanut Butter Fudge Buckeye Cake. Since not everyone knows what a buckeye is:

The Buckeye is the state tree of Ohio is the buckeye, and the state’s nickname is the Buckeye State.

The name “buckeye” stems from Native Americans, who called the nut from the tree “hetuck,” which means buck eye, because the markings on the nut resemble the eye of a deer.

The name took hold during William Henry Harrison’s 1840 presidential campaign, and local confectioners soon were making balls of peanut butter fudge mostly enrobed in chocolate (photo #2). The open top of peanut butter makes the candy look like the buckeye nuts, the nuts; and the confections themselves are called buckeyes.

Hence the cake. Says King Arthur Flour: “We replicate the flavors of the classic buckeye candy in this towering four-layer cake, highly recommended for your next birthday party.”

Hence the cake.

Prep time is 20 to 25 minutes, bake time is 35 to 38 minutes.
 
 
RECIPE: CHOCOLATE PEANUT BUTTER BUCKEYE CAKE

Ingredients For The Cake

 
For The Filling

 
For The Icing

 
Preparation

1. PREHEAT the oven to 350°F. Lightly grease and flour (or grease, then line with parchment, then grease again) two 8″ x 2″ round cake pans. Note: These pans need to be at least 2″ tall. If you have non-standard, shorter 8″ pans, substitute 9″ round pans.

2. MAKE the cake: Whisk together the dry ingredients. Add the eggs, oil, and vanilla, beating until smooth. Gradually add the water, beating until smooth. Pour the batter into the prepared pans.

4. MAKE the filling: Mix the sugar, peanut butter, and vanilla until crumbly. Add the milk and mix until smooth, adding more milk if necessary to make a spreadable filling. When ready to serve the cake…

5. DIVIDE the cooled layers in half horizontally, to make four layers. Place one layer on a serving plate and spread with filling. Repeat with the next two layers. Top with the final cake layer.

6. MAKE the icing: Combine the chocolate chips, cream, and corn syrup in a microwave-safe measuring cup. Microwave until the cream is very hot, and the chips are soft. Stir until the chips melt, and the mixture is smooth. Spread the icing atop the cake, letting it drizzle down the sides.

7. SERVE in thin slices; the cake is very rich. Refrigerate any leftovers for several days or freeze for longer storage.

 
TIPS

National Ranch Dressing Day is March 10th.

In the category of bottled dressing, Ranch surpassed the previous favorite, Italian dressing, as America’s favorite—way back in 1992.

Here’s something most people don’t know: Ranch is buttermilk dressing, a popular dressing that originated in the southern U.S. in the 1800s or earlier.

By the 1980s, buttermilk had long fallen out of fashion; so old-fashioned buttermilk dressing was commercially rebranded to Ranch.

Why ranch? The name came from the buttermilk dressing served at Hidden Valley Ranch, a dude ranch in the Santa Ynez mountains, near Santa Barbara, California. It was so popular that guests asked to buy it; and sales slowly expanded until the dressing caught the attention of big-company executives.

Ranch dressing is made from buttermilk, mayonnaise, seasonings (black pepper, garlic, ground mustard seed, lemon juice, paprika) and herbs (chives, parsley, and dill). Sour cream or yogurt are sometimes used for all or part of the buttermilk or mayonnaise.

Here’s more of the history of buttermilk dressing.

And, a recipe for homemade ranch dressing.
 
 
RANCH DRESSING: A CULINARY CANVAS

“People are passionate about ‘their’ ranch [dressing],” says Andrew Hunter in Flavor And The Menu, a magazine for chefs.

But even favorites can stand sprucing up. Where would we be if pizza had never gone beyond a fresh basil topping?

Hunter offers ways to make ranch dressing “fresh and unique, while staying true to its populist form.”

1. Stir in other ingredients. Superiority Burger in New York, a vegetarian restaurants, serves tahini-laced ranch dressing. Nosh & Grog in Medfield, Massachusetts, seasons its shoestring fries with Spanish piment d’Espelette and ranch dressing powder.

But there’s so much more you can do with it. Start with these ideas:

 
2. Use fresh dairy (photo #1). Many chefs and home cooks use powdered ranch dressing. But blend fresh, ice-cold buttermilk into the powdered ranch. To make a richer, thicker version, add an equal part of sour cream or Mexican crema. For a more gourmet version, stir in a spoonful of crème fraîche or mascarpone.

3. Add fresh herbs. The herbs already in ranch dressing are dried parsley, chives and dill. Supplement those with chopped fresh versions of the same herbs. Or, augment the standard herbs with incremental fresh herbs such as basil and tarragon.

[1] Add fresh buttermilk to packaged mixes (photo courtesy Good Eggs).

[2] Add fresh herbs. In addition to fresh dill, this ranch is sprinkled with chile oil (photo courtesy Chobani).

[3] Switch out the classic chives-dill-parsley for jalapeño and cilantro. Here’s the recipe from Melissa’s Southern Style Kitcen.

Use ranch dressing:

[2] Pork Burger With Pineapple Chutney & Bacon, a double-pork treat. Here’s the recipe.

[3] Seared Scallop Sliders, a nice pairing with white wine. Here’s the recipe.

[4] Surf and turf: Lobster Roll BLT. Here’s the recipe.

[5] Banana Cream Pie, in a mini-pie serving. Here’s the recipe.

When we first asked one of our colleagues to join us for lunch at Tommy Bahama, she responded:

“Isn’t that the preppy clothing store for people heading to the tropics?”

Yes; you can buy casual summer wear year-round at Tommy Bahama.

But you can also dine at 17 Tommy Bahama restaurants in the U.S., each located within a Tommy Bahama clothing store.

(And depending on the location—Laguna Beach, Mauna Lani, Sarasota, Waikiki—you may be close to a tropical feel.)

On a recent day, we stepped indoors from a New York City winter to have lunch. To warm up (as good an excuse as any), we started with the cocktail menu.

The only challenge was where to begin. It was a work day, so we couldn’t have all of them (or even two of them).

While the bar will mix whatever you want, head for the cocktail menu and peruse the 30 house specials, 6 of which are alcohol free.

Each one is beguiling. How to choose among rum-based tiki drinks, the twists on the classics (coconut, key lime or grapefruit-basil Martinis) or the “new classics”: Lavender Mule, Tahitian Limeade, Mango Habanero Margarita?

If you live or work near a Tommy Bahama restaurant, it’s a great place to meet for after-work drinks and snacks, like the World Famous Coconut Shrimp or the Scallop Sliders.

You can also hold events, replete with tropical music and floral arrangements, including flower leis.

The lunch menu and dinner menu consist of universal favorites, including, among other choices:

 
There are also:

 
The desserts are equally beguiling. While we generally find all-chocolate layer cakes too rich, the Chocolate Malt Cake was just perfect.

Everything is made from scratch; not just the foods you’d expect, but also the croutons, sour mixes, taco shells and tortilla chips.

We have named Tommy Bahama our cold, gray day restaurant of choice. You can’t help but leave happy.

And on a splendid balmy day, you’ll be happy, too.

P.S. Before we left the store, we each ended up buying some of that preppy clothing: a signature marlin golf shirt and a spiffy sun dress.
 
 
TOMMY BAHAMA RECIPES

Can’t get to Tommy Bahama? Try these recipes at home. There are more on the website.

Lucky Charms cereal (photo © General Mills).

From Jamielyn of I Heart Naptime, Saint Patrick’s breakfast includes green pancakes with Lucky Charms, green milk (use food color) and rainbow fruit parfaits.

She says, “Every once in a while I’ll throw some Lucky Charms into the batter to take these Saint Patrick’s Day pancakes over the top. It’s also fun to top them with whipped cream and some Lucky Charms too. Hello sugar!”

Yes, there’s sugar; but it’s a special-occasion fun food—ready in 20 minutes.

For those who don’t want the extra sugar, there’s a nutritious green pancake recipe below.
 
 
RECIPE #1: GREEN PANCAKES FOR ST. PATRICK’S DAY

Ingredients For 4 Large Pancakes

1. PREHEAT a griddle to 300°F. Combine the milk and vinegar in a small bowl. Set aside and let sit for a few minutes.

2. COMBINE the flour, sugar, baking soda, baking powder and salt in a large bowl.

3. WHISK the butter, egg and vanilla into the milk. Add the food coloring and stir until you reach the desired color. Then combine with flour mixture, and stir until smooth.

4. USE a 1/4 cup measure to pour the batter onto a greased griddle. Let cook on one side until bubbles begin to pop, then flip to the other side. Cook just until golden brown. Garnish as desired.

RECIPE #2: BETTER-FOR-YOU GREEN PANCAKES FOR
ST. PATRICK’S DAY

California Avocados entices bloggers to try different, tasty things with their crop.

This recipe for fluffy pancakes, from Running To The Kitchen, has healthful and nutritious avocado plus blueberries.

For protein, they’re topped with a poached or fried egg for a combination of savory and sweet.

They’re naturally green from the avocado, but you can add a drop of food color for a deeper hue.
 
 
BLUEBERRY AVOCADO PANCAKES

Prep time is 10 minutes, cook time is 10 minutes.
 
Ingredients For 2 Servings

 
________________

*Coconut oil does not have a coconut flavor. It can be substituted 1:1 for any other oil or solid fat (butter, vegetable shortening) without dramatically changing the flavor of the recipe.
________________

[4] Avocados add their creamy texture and flavor to a variety of sweet foods, including ice cream (photo courtesy California Avocados).

1. WHISK together the flour, sugar, baking powder, salt and nutmeg in a medium bowl.

2. COMBINE the mashed avocado, milk, egg, coconut oil and vanilla in a food processor and process until smooth.

3. ADD the avocado mixture to the flour mixture and stir until just combined.

4. PLACE a bit of butter in a large skillet or griddle over medium heat. Once melted and hot, scoop the batter into the pan, dot each pancake with a small handful of blueberries, and cook for 2-3 minutes per side until golden brown.

5. DIVIDE the pancakes into two stacks and top each with a poached or fried egg.