A berry dish showdown – three contestants, two judges.
As the summer comes to a close, so does our weekly All About Herbs session.
And our last herb is. . .garlic!
That’s right – garlic! It’s both a vegetable and an herb.
Yesterday, the husband and I were going to see some friends up in the Queensbury area (about 45 minutes north of us). We decided to do a hike up there before heading over.
Usually I try to bring an appetizer or side dish of some kind to these shindigs – I knew I’d have to choose something portable this time, that could sit in the car for a couple hours.
This recipe comes to us from my favorite cookbook, The Rookie Cook. I’d been meaning to try it for years, and finally got an excellent opportunity to.
- 1/2 cup butter
- 1 (1 oz) envelope Ranch dressing seasoning*
- 1 1/2 tsp dried dill weed
- 1/4 tsp paprika
- 1 package (4 cups) plain-flavored goldfish crackers
*The original recipe uses half an envelope. I used the whole thing and still found dill to be the predominant flavor.
Disclosure: This is a longer post, because I’ve added some vitally important information on the safety of canning.
Canning can be intimidating. If you screw it up, you could end up with botulism, a rare but deadly form of food poisoning. You even have to consider the altitude you’re at when canning.
But, there are really specific, detailed, free guides available. It’s actually not that hard.
The first thing – or one of the first things – you’ll want to consider when canning is which canning method you need to use, and there are only two to consider: water bath canning and pressure canning.
Let’s see what the difference is.
Mint! It’s minty.
Let’s check out what else it is.
White meat versus dark meat – what’s the difference, other than white clearly being the preferable choice?
Let’s find out.
I’ve made this recipes several times – chives are my favorite herb.
These savory muffins hail from the Kitchen Aid blog, and they’re a filling addition to any breakfast meal.
- 2 tbsp unsalted butter*
- 3 large eggs, room temperature
- 1 1/3 cups all-purpose flour
- 1/2 tsp salt
- 1 cup milk
- 1 cup shredded Cheddar cheese
- 5 slices bacon, cooked until crispy, and crumbled
- 1/4 cup finely diced fresh chives
*Plus more for greasing, unless you’re using a Pam spray, as I did.
Wasabi and horseradish – what’s the difference between these two spicy root vegetables?
Surprisingly, one is often passed off as the other.
I decided to just pull the band aid off, and get rid of what I knew would be the hardest before moving onto the other stuff.
I had segued into this purge with my cookbooks and food magazines, but now, we’re into the nitty gritty: the novels, the short story collections, the memoirs.
Just kidding, I refused to get rid of my memoirs.
But I did donate – including cookbooks – 144 books to a local library today, and I managed to drive away without crying.