Summer is the season of minimalism. It inspires me. I like to wear the least amount of clothing to be considered decent but still feel cool, to keep the essentials within arm’s reach to be ready for a day at the lake or an impromptu trip at a moment’s notice. I like to live with less, generally, and in the summer time it becomes a necessity. Not every day is like that, of course — there are still appointments to keep, jobs to attend, chores to finish and the like that never seem to end no matter what the season. But summer allows for a little shirking of those responsibilities, I think.
The long weekend truly felt like summer to us. On the hottest of days we stayed indoors and watched movies and ate homemade ice cream with slices of local peaches and homemade (gluten-free) shortbread cookies. One evening we…
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In addition to the studies of Odysseus and Homer, school kids across the nation could get an additional Greek fix from in their yogurt, as the U.S. Department of Agriculture kicks off its National Greek Yogurt Pilot Program.
Arizona, Idaho, New York and Tennessee will be the first four states to participate in the project, which is a part of the National School Lunch Program for the 2013 – 2014 school year. The USDA announced in January that it would begin the pilot program to test the cost-effectiveness of including Greek yogurt in school meal programs.
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Did you know that unicorns really like ice cream? …Well, at least this one does! 😉
I have been looking forward to fresh strawberries for months and am so excited that we’re finally getting some good ones at the store. I loaded up last time I was there and have been eating them with breakfast all week. Cheesecake ice cream has been on my list of ice creams to make (and yes, I do have an actual list). Initially I planned to do a blueberry swirl, but with all the strawberries in my fridge making a pretty pink swirl for this ice cream seemed like the thing to do. The graham cracker crust is probably my favorite part of a cheesecake, so it was only natural that I included a crust component in this ice cream too.
This is one of the few ice creams I’ve made and liked that didn’t have a custard base. I usually find that most Philadelphia style ice creams are too…
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So tonight’s post was going to be onion rings. Those of you who follow me on Facebook know that I was seriously craving them this afternoon. Admittedly, I frequently crave onion rings. French fries are good, but onion rings? Totally blissful.
But then I made a very mature decision. Instead of making onion rings, I went to the gym. I know, I know, I hardly recognize myself. Exercise over onion rings. I feel so virtuous about this I practically desserve ice cream.
Moving along though. Obviously I don’t have onion rings to share with you tonight. Don’t worry, I didn’t give up on them. I will be making onion rings eventually. But for now, I decided to share a fabulous little treat I cooked up for my magazine column.
These s’mores truffles are no-bake, thus perfect for summer. They’re also really delicious, so that’s a big bonus. And then there’s…
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NATIONAL BLUEBERRY MUFFIN DAY WAS 5 DAYS AGO. WHAT.
While you’re frying up some eggs and bacon, we’re cooking up something else: a way to celebrate today’s food holiday.
Today’s food holiday is muffin short of delicious — July 11 is National Blueberry Muffin Day.
Blueberries are not only rich in vitamins and antioxidants, they’re also low in calories. Baking the tiny blue orbs in muffins is such an enticing concept that in 1988, Minnesota named blueberry its official state muffin (yes, such a designation exists).
To help with your muffin-making magic, try these tips:
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