I love eating fresh melon. Straight from a sunny garden, it is sweet and juicy and a little bit warm, just like summer itself. Frozen in chunks, melons are a welcome treat in the winter (especially for those suffering from a sore throat) and make a great addition to smoothies.
When the organizers of a vegan macaroni-and-cheese contest in Baltimore in February sent instructions to contestants, they suggested bringing enough samples to feed a crowd of 500 people. Instead, “we stopped counting at 1,000,” said Rissa Miller, who helps organize social events for a group called Baltimore Vegan Drinks. “Nobody expected that many people to show up.”
As a lifelong clutter-phobe, I relish a good spring cleaning, but facing my overflowing freezer and the multitude of jars, boxes and cans that have accumulated in my kitchen is downright daunting. How do you know whether a food is salvageable or spoiled, whether to keep it or toss it? Here’s a primer, along with some simple ways to keep food waste to a minimum.
Calling all gardeners! It’s time again for Master Gardener’s Third Saturday in the Garden series of two-hour educational sessions at the Community Education Garden. The garden is at the northwest corner of Western and Springwater avenues in Wenatchee.
Dorothy could. But social media cannot get over the rainbow, at least when it comes to food: We’re seeing more and more of the color spectrum in our cakes, cookies and even coffee. In March, a Brooklyn shop selling rainbow bagels reported waits of four hours to get its neon creations. And last month, a polychromatic grilled cheese lit up the Internet. That grown-ups have an appetite for nostalgic kid cuisine is nothing new; but lately, it’s as if Funfetti is a virus, and nothing edible is immune.
One of my favorite convenience ingredients that I always have on hand in the freezer is whole-grain pizza dough. Most grocery stores carry it nowadays, and many local pizzerias will sell you a ball of their dough. I consider it a staple because — way beyond just a vehicle for red sauce and piles of cheese — a pizza crust can be a blank canvas for all sorts of fun, creative and healthful combinations that reflect any season of the year.
Spring is here in full force and summer will be around the corner shortly. This is your friendly reminder that now is the time to begin assessing your property for fire hazards. Continuously keeping your property manicured and well maintained is an endless, thankless task but is part of the price we pay for living in such an amazing setting.
Given the volatile weather this spring, we all need to be prepared for all conditions, all of the time. Boots, umbrellas, coats and hats pile up the minute you and your family bound through the door, so if you don’t already have a mudroom, it’s time you did. A mudroom brings order to chaos, and creating one — even in a tight space — is possible with a few smart purchases and some organizing know-how.
Raise your hand if in the past 30 days you’ve hunched over a plate, tweaking filters here, adjusting warmth or structure there, all to create the perfect #foodgram. If you consider yourself a pro, you probably also stand on your chair to achieve the ever-popular overhead shot. All the while, your food goes cold and the temperament of your fellow diners grows colder.
Bathrooms were once the quintessence of utility and raw function in a house. Now, though, a well-designed master bathroom is revered as luxurious and, at times, even palatial with marble and exotic stones adorning every wall and floor surface.