Welcome to Eat Live Run smitten kitchen the ANTHROPOLOGiST / Home Thinking Pink (and Mint and Lavender, Too)Could be the warming temperatures, the brightening sun or the blue-again sky… > Thinking Pink (and Mint and Lavender, Too) Could be the warming temperatures, the brightening sun or the blue-again sky, but suddenly everything in our world is coming up pastels. To find out who else was feeling similarly peachy-keen, we asked our pals around the Home Office to share some of their personal pastel thingamajigs. "My favorite pastel items remind me of home: these mini paper lanterns are from a Savannah flea market." — Halligan N., art director "The stamps have been passed down through my family; most have come from old letters and postcards that my grandfather, who traveled quite a bit, sent to my grandmother. "Mint reminds me of summers growing up on the beaches of Southern California. "This vintage radio was handed down to me by my great auntie. "I used to live next-door to a woman who had an amazing collection of vintage things.
Bitter Melon Stir-fry Serves 4. This recipe calls for red wine vinegar or even balsamic vinegar for a bit more "bite." but if you have a good Chinese rice wine feel free to substitute it. Prep Time: 15 minutes Cook Time: 5 minutes Total Time: 20 minutes Ingredients: 1 pound bitter melon (about 1 1/4 melons)1 tablespoon minced garlic1/2 teaspoon chili pepper flakes2 tablespoons oil for stir-frying2 tablespoons soy sauce1 tablespoon red wine vinegar or balsamic vinegar1/2 teaspoon sugara few drops sesame oil (optional) Preparation: To prepare the bitter melon, cut in half lengthwise, remove the seeds and cut on the diagonal into thin slices. Heat wok over medium high heat and add 2 tablespoons oil. Add the bitter melon. Reader Review of Bitter Melon Stir-fry Rating: 5 out of 5 stars. Pork With Bitter Melon - a classic with Chinese black beansMore Chinese Vegetables RecipesMain Chinese Recipes File
I'll Have What She's Having kiss my spatula | food + stories + photography The Year in Pictures Perfect Iced Coffee Iced coffee is my life. When I wake up, often around the time party animals on the west coast are just heading home, I start each day not with a cup of freshly brewed hot java, but with a tall, blessed glass of creamy iced coffee in a glass. I’ve been an iced coffee freakazoid for years and years. Iced coffee is a complicated thing, and there are many different approaches. 1. Given the previous set of facts, one would assume that the logical solution would be to brew hot coffee, then transfer the brew to the fridge, allow it to cool, and use it to make iced coffee from there. There are reasons this method results in a smoother, richer, more delicious concentrate than simply brewing strong coffee and refrigerating it. (Note: I’ve totally adapted/tweaked coffee/water amounts to suit my own tastes. I start with a big ol’ container. You can use a big bowl, a large pitcher…even a really clean bucket will work if you’re going for a huge quantity. Rip open a pound of ground coffee. Glorious.
Our Best Bites | Tips, Tricks, and Tastes from Two Real-Life Kitchens Sprouted Kitchen » A tastier take on whole foods. The Burning House NutsOnline, now Nuts.com | Premium Bulk & Wholesale Nuts, Dried Fruits & Gift Baskets Food Librarian have cake, will travel |