May, 2011 - - Page 2

by gansie

A Boozy Way to Drink Avocado

We are in no way obsessed. No really. We can surely go a day without dreaming about the luscious, creamy avocado and all of the ways to surrender to its perfection.

In case anyone else out there can’t get enough of the fruit, here’s another way to ingest it in liquid form. But this time, spiked with booze for a spin on a margarita. (Although I’m sure you haven’t tired from the chocolate avocado milkshake.)

Avo-Rita
Recipe from 101 Mojitos and other Muddled Drinks by Kim Haasarud (Wiley & Sons 2011).

Artsy Photo Of The Day

And 2011’s sexiest paté award goes to…

in Bacon / Photos / Pig 0 comments

by gansie

Attack of the Meme: Keep Calm and Eat

During World War II the Brits came up with the slogan “Keep Calm and Carry On” to “raise the morale of the British public in the event of invasion,” according to Wikipedia. The propaganda posters never ended up being used, but have since spawned plenty of imitations: from the sweet to the naughty.

Of course, there’s been many “keep calm” posters created to show a love of food and booze. Because, who are we kidding, it’s super hard to keep calm when thinking about eating and drinking.

10. A Much Overlooked Fruit Should Do the Trick.

(Photo: Sambulance)

9. Duh.

(Photo: It’s All About the Bacon)

8. An Almost-Trendy French Dessert Would Work.

(Photo: Juggernaut)

7. Can’t Keep Calm. Need To Scream.

(Photo: Whatever You Are, Be A Good One…)

6. Best Name of a Food. Ever.

(Photo: Agent M Loves Tacos)

Next: Top 5 Keep Calm and Eat Posters

in Bacon / Desserts / Lists 0 comments

by BS

Endless Cocktails

Thirsty? You can now find all of Endless Simmer’s cocktail content — including recipes, roundups and top 10 lists — on one big, beautiful, permanent page. Bookmark Endless Cocktails and slurp it all up.

in Drinks 0 comments

by ES Guest

Nothing Like a Little Revenge Cooking

Ed. Note: Our friend Julia, the pending med student and far mar worker, tells us what to do with that mysterious rhubarb. Julia previous spun Meyer lemons into syrup.

Last Saturday when I was working at the Mt. Pleasant Farmers Market, I spent all day singing the praises of rhubarb. I then realized that all I ever do with it is make crisps, so I decided to branch out and started searching for other things. Plus, my co-worker Nick thinks it’s a dumb vegetable, and very over-hyped, so I was trying to prove him wrong. Nothing like a little revenge cooking.

I love rhubarb because it adds something unexpected to sweet deserts. It takes on the sweetness, but also is fresh and bright and slightly sour. It just tastes like spring to me: new and tangy. I have to say, I think this roasted rhubarb recipe could be the gateway drug for the gorgeous magenta stick. And it’s going to be hard for me to go back to my normal crisps after this. It was so, so good.

Roasted Rhubarb with Vanilla and Orange

One More Meal Before Judgement: Meat Salad

So I guess we’re kinda loving the hype around Judgement Day. Here’s one more sinful item to fill your body before the rapture of massive earthquakes and actual hell on earth occur.

Peace out!

(via our friend Gee @gchowdhry)

in Bacon / Pig / Red Meat / Trends 0 comments

by bakersroyale

Bourbon Peaches and Cream Popsicles

Faster than you can say “cupcake fatigue,” gourmet popsicles have become the latest fully saturated food trend. Now you don’t even have to leave your house to have them. here’s a DIY home brew popsicle recipe with an adult twist.

Don’t be fooled by the Lolita-esque styling of these pops. The crushed peaches in these popsicles were soaked in a bourbon bath to cool you down and chill you out. Mix it with a little simple syrup and some plain yogurt and you’ll have cocktail popsicles in just a few freezing hours.

. . . And of course, lick responsibly.

Bourbon Peaches and Cream Popsicles

May 2011