Stocking a Home Bar « Putney Farm As we continue our exploration of cocktails, we are often asked “how do you get started at home and what should we buy”. We certainly have our opinions and we will share them, but there are no perfect answers (opinions, comments, disagreements and even outrage are welcome, feel free to share your thoughts!). But here is how we would get started: “Short and sweet” version of the home bar. Here is the “short and sweet” version: Get a bottle of dry gin, a bottle of light rum and a bottle of whiskey (we like rye, but bourbon or Canadian whiskey are good). Topo Designs Growing up in the mountains of the West we’ve been using gear from our earliest memories. We are fishers, hunters, ski instructors, hikers, climbers, bikers, travelers, and through it all we’ve searched for gear that really works – as well as satisfies the styles that we’re attracted to. Never satisfied with the standard fare, we sought out ski gear from France, bags from Japan, all the while honing our tastes and growing a seed of desire to create something ourselves.
Nigel Slater’s baked mushrooms and spiced dal recipe The recipe Soak 125g of moong dal – skinned and split mung beans – for 30 minutes in warm water. Peel and roughly chop 1 medium onion, then cook it in 30g of melted butter over a moderate heat until translucent. Add 1 tbsp of mustard seeds and cook until they start to pop, then stir in 1 crushed clove of garlic. Peel and grate a 50g lump of ginger, stir into the onions then add a finely chopped red chilli. Continue cooking for 5 minutes, stirring regularly. The Food Lab: How to Grill a Steak, a Complete Guide It's time for another round of The Food Lab. Got a suggestion for an upcoming topic? Email Kenji here, and he'll do his best to answer your queries in a future post. Become a fan of The Food Lab on Facebook or follow it on Twitter for play-by-plays on future kitchen tests and recipe experiments.
Case for iPhone 5/5S by Pad&Quill “In short, this case will easily outlast the iPhone... probably by many years." - Charlie S., CultofMac.com How do you raise the bar to meet finely discriminating tastes? How do you create a cover whose leather patina finish tells your story with every use? You introduce our gorgeous American full grain bag leathers, combine with very intricate french hemmed seams and a protective hand finished wood cradle. Hungry for hygge: Trine Hahnemann’s Scandi comfort food Autumn is probably my favourite season. The colours change into dark red, orange, dusty yellow and withered green. The light merges into a warm glow that disappears just a little each day. 5 of the best luxury accommodation options for families By Craig Burkinshaw on Feb 20, 2013 in Accommodation, Adventure Travel, Africa, Asia, Australia, Canada, Family Travel, Hotels, Morocco, North America, Oceania, Philippines, Regions, Resorts, South Africa, Speciality Travel - Read 5068 times Just because you are travelling with your family, doesn’t mean you can’t enjoy a little luxury. From whole islands, that you can hire out all to yourself, to safari lodges which cater to even the youngest of guests, there are plenty of options available for you and your family. Here are 5 of the best luxury accommodation options for families:
Rachel Roddy's door-stopping vegetable bake recipe Today’s recipe is a door-stopper. Not in the sense of keeping the door open – although it is probably heavy enough. A door-stopper in that it may make people stop, for a moment, at your door. Beyond the Hotel Bar: the Next Generation of Craft Cocktails “Don’t bother with churches, government buildings or city squares, if you want to know about a culture, spend a night in its bars,” –Ernest Hemingway Serious cocktail snobs, beautiful bobos, eager expats, and beer geeks alike are buzzing around the octagonal bar at Le Mary Celeste on a weekday night. Bright, airy, young, and fun, the bar is the hub around which the restaurant itself is organized. The Bar at Mary Celeste. Photo by Meg Zimbeck
How to cook the perfect kleftiko One of the undisputed classics of Greek cuisine, kleftiko is a special-occasion dish which showcases Hellenic cooking at its simple best. It demands no fancy ingredients or tricky techniques, just good raw materials … and a good deal of patience. Said to be named after sheep-rustling bandits known as the klephts, who would cook their ill-gotten gains in underground pits to avoid detection, the success of the dish depends on long, slow roasting until the meat fairly falls off the bone. That’s handy, no doubt, when your knives were all engaged in more nefarious activity. Though it’s no doubt at its best at a whitewashed island taverna, it’s also perfect for feeding a crowd when the circus of fire and knives that is our traditional Sunday roast feels like too much effort. Like many of the best summer dishes, kleftiko is happy to do its own thing while you get on with more important stuff – such as sunbathing and drinking ouzo.
Greek island holiday guide: the Sporades and Evia The Sporades, which stretch out into the Aegean off Greece's eastern coast, consist of 24 islands, but only four of these are permanently inhabited: Skiathos, Skopelos, Alonissos and Skyros. Skiathos is the most-travelled of the islands thanks to its international airport, and its fame lies mainly in its sandy beaches. Away from the coast you can still find isolated hiking trails and the odd Byzantine monastery. Skopelos is larger, but less visited than Skiathos. Its rugged scenery is perhaps more beautiful and certainly less developed. Its charms were celebrated in the film Mamma Mia!.