Our tomatoes tend to ripen all at once, so we dedicate a weekend to salsa and sauce and soup production, then everything gets portioned out and frozen in our chest freezer. Nothing better than eating homemade tomato sauce in February.
Oh my god, anchovies. Yes.
Pasta Season is yearround in our house. I don’t think I could go without it for more than a week.
Sorry about that. For actual recipes, we always include photos of our homecooked version, but I hadn’t actually intended to write about this dish the last few times I’ve made it (hence no photo session). It’s less a recipe and more of a technique. But next time I make I will snap a photo!
I’d be just fine with someone eating an orange, because I agree oranges have a clean, refreshing smell vs. oh say, hardboiled eggs.
I’m not sure why my college econ professor illustrated the tragedy of the commons using sheep grazing when the most obvious example is the office coffee maker.
Agreed, but between my boyfriend and I, we often need to make a quantity of morning coffee that makes pourovers impractical.
Oh yes! I’m a member of Pink Boots MT.
Ingredients listed on Seedlip’s website are basically water, citric acid, and botanicals/citrus/spices.
I was truly hoping this post would turn into a compendium of Four Loko horror stories and it has not disappointed. Thank you all.
We were too busy taking every other gin drink imaginable.
Lucky you! Congrats!
AB owns Natural Light so its bases are mostly covered.
[checks this year’s BCBS lineup] Whew, no hard seltzer.
Yeah, I’ve noticed regional and even smaller craft breweries getting in on it: Oskar Blues, Big Sky, Upslope...
Sea salt sounds like it could come in handy!