July 31st, 2008
Basil has been a culinary herb in Europe and Central Asia since before the written word. It’s easy to grow here in San Diego as basil thrives in hot sunny weather. The smell of basil gets me very excited as it is yet another reminder of summer. And as my basil plants begin to take over the patio I know its time to make pesto. Since my parsley plant was doing much of the same I decided to toss that in as well. Besides, parsley gives the pesto a much more vibrant color; but be careful, if you add too much it can turn bitter.
July 19th, 2008
Thanksgiving in July began as a humble “holiday” 3 years ago. It started with a small hand full of friends gathered around a makeshift dining room table to feast on a Thanksgiving meal in the middle of July. Only the love for Turkey and Thanksgiving sides could possess us to fire up our ovens in the middle of a summer heat wave! Fast forward three years later and what began a small gathering has now expanded to an extravagant celebration embracing the very essence of the magical spirit of Thanksgiving. Like any other Thanksgiving there are great displays of generosity accompanied by an over-the-top gluttonous spread that has come to define this All-American holiday; the only difference is that it happens in July.
July 15th, 2008
Hummus is one of those extremely versatile recipes. Once you get your basics down, you can do just about anything with it. The following recipe is for a basic hummus that can be easily adapted to accommodate your favorite flavor combination. Whenever I make a batch of hummus I use the pantry and refrigerator for inspiration; I have even included a couple of my favorites for you to try.
July 7th, 2008
I have always been curious about the stainless steel soap bar. For those of you who are not familiar, the stainless steel magic soap bar works to neutralize the strong odors that are present from handling ingredients like onion, garlic, or even fish. Continue Reading »
July 2nd, 2008
What better way to celebrate the 4th of July weekend than with a cocktail? Here we are bringing you 3 variations on sangria so you can celebrate this All-American holiday in style. The sangria recipes below call for specific fruits depending on whether you are making red, white, or blue sangria. This is only meant to a guideline, there are no rules. Your best bet is to simply use the fruits of the season, there is no way you can go wrong. So make yourself a batch of sangria (or three)! Continue Reading »