I find rice krispie treats rather bland, but this “kicked up” version sounds like it might be a winner. The combination of pistachio and chocolate is one of my favorite and just might convince me to male a batch o these — Douglas
You know my tricks. You know the games I play around here. The more browned butter, sea salt, and chopped pistachios, the better! It’s just that… pistachios are the best, browned butter reigns supreme, and I think good sea salt is my secret weapon in my baking pantry. I’m not wrong.
We’re keeping it simple by shoving all of the good things into one pan of rice krispie treats. Fancy rice krispie treats are totally my go-to party trick. They never disappoint. Also consider Salty and Malty Rice Krispie Treats. So much win.
About five years ago, filmmaker Douglas Gayeton began recording foodway traditions in the town of Pistoia, Italy for a project he was doing with PBS. While most Pistorians had never heard of Slow Food, Gayeton observed that they were in fact exemplars of the movement’s basic principles. So he focused his camera on his friends and neighbors, discovering many stories along the way. I first saw Dougals Gayeton’s sepia-toned photographs exhibited at the Slow Food Nation event in San Francisco last year. Intending to only pop into the gallery in between tastings, I soon found myself held captive by the intoxicating blend of image and narrative, each photograph pulling me deeper into the life of a small Tuscan village. An hour later, I stumbled out of the gallery, blinked at the San Francisco fog and headed straight to the Cheese Pavilion, my body, heart and mind craving something simple and authentic to match that full-on immersion into Tuscan life.
You see, Hubby and I both drink a LOT of water. It’s basically the only thing that we have to drink in the house. Except for alcohol, obviously. I’m kind of picky about my water. It has to be cold. Really really cold. And I have to have a straw. This insulated tumbler is awesome at keeping my water cold. It also gave me an opportunity to post a tasty PINK beverage! We both enjoyed this fruity strawberry soda as a treat after dinner instead of dessert.
Bourbon and apples. What a happy combination. This goes on my list of recipes to try very, very soon. In this world overly complicated cocktails, this simple combination seems just right. Sure, it might have more ingredients that a typical cocktail, but nothing that requires too much work and I can imagine this tasting very, very nice. — Douglas
Fall festivals are in full swing here in the Northeast. Weekends are full of apple picking, pumpkin patches, corn mazes and hay rides — not to mention insanely gorgeous foliage. Inspired by the season and a childhood game I once adored comes this week’s 10-Minute Happy Hour.
Bobbing for apples used to be a fierce competition between me and my siblings. Long ago some genius (clearly not a germaphobe) filled a large galvanized bucket with water, dumped in some apples and told the kids to have at it — making for endless hours of fun with water and fruit.
In my experience, you only get one or two great recipes out of every cookbook, so that means you need to look at a lot of different cookbooks to find great recipes for your kitchen. This post was from DesignSponge certainly provides a great place to start for any recipe search. I’ll be looking at my local library for each of these cookbooks, to see what each one to offer, and only then, perhaps, adding a few of them to my own, personal cookbook collection. — Douglas
Spending my time with someone who works in cookbook writing and testing has made me look at books in a whole new way. My own experience with books made me appreciate the hard work that goes into the organization, but to see first-hand how much testing and skill goes into each recipe makes me have a whole new level of respect for cookbook authors. We’ve been so fortunate to see some gorgeous books come across our desk at work lately, so I thought I’d share some of my personal favorites that I plan to be cooking from over the holiday break.
Join MacLeod Ale Head Brewer, C. Andy Black, in an interesting and informative discussion about the basic ingredients of beer [barley, hops and yeast] and the particular varieties used in our traditional British ales. [Yes, there is also water in beer…but not likely to be covered this time around].
The seminar will be approx 45 minutes to 1 hour, and includes a tasting flight of 6 beers.
Click for larger images and click below for a slide show
Admit it, beerficianados: Ciders are the best slightly alcoholic drink on the market.
Listen, I like beer. I will even go as far to say that beer is great, but I’m not obsessed with beers like some of my friends are, and I will never understand why anyone would pay $15 for a 12-ounce can of a beer made with elderberries.
If there were a prom for autumn produce, the apple would be crowned its queen every year. They are the darlings of fall — just the idea of them conjures up wholesome images of apple picking, apple pies, and hot apple cider on chilly mornings. Sometimes sweet, sometimes bitter, and — if you’re lucky — crisp and crunchy, they embody their season well. And they’re versatile enough to go into salads, stuffings, and (of course) desserts.
Think hot toddies are reserved for only the coldest of cold days of winter? Think again! Call me antsy, but the the minute it’s the least bit chilly, my go-to cocktail starts heating up. Move over pumpkin spice latte, it’s toddy season!