I’m usually not too keen about loading up on lots of novelty kitchen gadgets, but these little gems may be too cool to pass up!
1. Smart Scoop Ice Cream Scoop // Casa // $10.99
2. Flex-It Silicone Measuring Cup Set // Williams-Sonoma // $24.95
3. Red Egg Timer // World Market // $4.99
4. Lékué Citrus Mister // Sur La Table // $14.95
5. Large Bin Fridge Coasters // Fridge Coaster // $11
As a city dweller, my backyard consists of a large slab of concrete. Luckily I don’t need a lush lawn to put together a well-composed container herb garden and have fresh herbs at my fingertips all summer long, perfect for sprinkling in salads and pastas.
For a herb garden with no fuss, all you need is a few pots and a place in the sun. This year, I’m starting off my herb garden with: purple basil, mint, cilantro, parsley and lemon thyme. Before I get to potting my herbs, I did a little reading on what and how to plant. If you haven’t planted your herbs yet, here are a few interesting facts from Better Homes & Gardens about the best herbs for container gardens.
1. Basil, a beloved Italian annual herb, grows best in full sun and fertile, moist soil. Once the root system is established, about six weeks after sowing, it tolerates short periods of drought. Basil is a good companion with parsley, thyme, and other herbs when grown in a pot that holds at least 5 gallons of soil.
2. Chives are grassy, clump-forming perennials with hollow leaves. Essentially tiny onions, chives are grown for their leaves and blooms rather than their bulbs. Their fragrant pink-purple spring flowers are also edible. Plant them in well-drained potting soil that’s rich with organic matter. They can tolerate light shade but do best in full sun. Chives grow well in container gardens.
3. Cilantro, also known as coriander, can be used for its tangy leaves or its dried, ground seeds. Plant this annual herb in well-drained soil. Cilantro grows best in sun, although it tolerates some shade. Because it has a long taproot, place it in a container garden that is at least 12 inches deep.
4. Tarragon is a classic French herb used to season fish and many other foods. Its name is derived from the French word for little dragon, referring to the herb’s bold flavor. Plant it in full sun and well-drained potting mix. It tolerates drought well and should not be overwatered. Tarragon grows in partial shade but does best in full sun.
5. Lavender is a bushy perennial shrub that does best in full sun and well-drained potting mix. Keep it on the dry side and avoid fertilizer. Lavender hardiness depends on the variety.
6. Lemon balm, an old-fashioned favorite that spreads freely and self-sows readily, is perfect for container gardens so it doesn’t take over the yard. Plant in partial shade or full sun and in moist, rich, well-drained potting mix.
7. Lemon verbena is a tropical shrub that’s commonly grown as an annual in container gardens. Plant nursery-grown plants in pots filled with well-drained potting mix. Avoid fertilizer; lemon verbena grows best with few nutrients. It prefers full sun.
8. Marjoram, an oregano relative, has a sweeter, milder flavor and aroma than its cousin. Grow it in full sun and well-drained potting mix.
11. Rosemary, a Mediterranean evergreen shrub, likes hot, dry, sunny spots. Quick-draining soil is the key to good growth. It’s drought-tolerant. Keep the soil moist but never wet when grown indoors.
12. Sage is a favorite for seasoning poultry. Best grown in full sun and moist, well-drained potting mix, sage is perfect for adding structure to container gardens.
13. Thyme comes in many varieties, but all grow best in full sun and well-drained soil. Thyme does not tolerate wet soil, so avoid over-watering.
If you have a green thumb, what tips or tricks have you learned?
If you don’t know Mother’s Day is this weekend (Sunday), I can only assume you’ve been living under a rock, tucked far away from modern civilization for the past few weeks. Everything I see in stores, on TV and online is promoting Mother’s Day (as it should, it’s a well-deserved holiday). So, to jump on the Mother’s Day media band wagon, I figured I would share the most memorable pearls of wisdom I received from my mom over the years.
1. Don’t talk on the phone or take a shower during a thunderstorm.
2. One day you’ll find your very own prince charming.
3. If you don’t have anything nice to say, don’t say anything at all.
4. Pick your battles.
5. Money cannot buy happiness.
6. Be nice to your sister, after your dad and I are gone, you’ll need each other.
7. This too shall pass.
8. The world is your oyster, you can be anything you want to be if you put your mind to it.
9. Don’t buy it unless it’s on sale.
10. Don’t put stinky food garbage in the kitchen garbage can, you’ll stink up the house, take it outside.
What are some of the best words of wisdom you’ve received from your mom? Or, what do you tell your kids over and over again?
Finally, here’s a fantastic recipe from Bon Appétit for Green Apple Sangria, perfect for brunch with mom this weekend.
Green Apple Sangria
Ingredients //
2 green apples, cored, cut into 3/4-inch pieces
Zest of 1 orange, removed in long strips with a vegetable peeler
3/4 cup fresh orange juice
2 cinnamon sticks
3/4 cup brandy
1/2 cup fresh lemon juice
1/3 cup sugar
1/4 cup Cointreau or other orange liqueur
1 750-ml bottle Spanish red wine
1 cup club soda
Orange slices
Directions //
Stir apples, orange zest and juice, cinnamon, brandy, lemon juice, sugar and Cointreau in a large pitcher to combine. Let sit at room temperature for 1 hour. Do Ahead: Sangria base can be made 1 day in advance. Cover; chill.
Add wine to sangria base and stir to combine. Pour sangria over ice, top off with club soda and garnish with orange slices.
Cheers to all you moms out there – especially my dear friend and favorite first-time momma, Jennie W!
We’re all friends here, right? So, hopefully you won’t judge me when I confess that everyone in our house suffers from FOMO (fear of missing out). Fortunately, I’m able to effectively manage my FOMO. I experience a mild amount of regret if I order the wrong thing on a restaurant menu and someone else’s dish looks way more awesome than mine. Or, I see a friend’s vacation photos on Facebook and realize I’m totally missing out on an awesome vacation experience. My husband Jay on the other hand, nurses a much more serious case of FOMO. He will be practically overcome with anxiety and grief if he suddenly realizes he is missing out on a night of awesomeness with his friends. Even our bulldog, Hank, suffers from FOMO. He follows our every move to ensure he doesn’t miss out on a single moment of our day. Springtime in Philly only seems to exacerbate our FOMO. With all the new restaurant openings, concerts, foodie festivals and events it’s hard to accept the fact that we simply cannot be doing the coolest thing ever at every single moment.
Fortunately I hear there is a cure for FOMO. Apparently you can fight FOMO by realizing the media, including social media, are misleading us by presenting a highlight reel of moments disguised as everyday activities. So true, right? Speaking of social media, it seems to be the primary culprit of this modern phenomenon. Since I work in marketing, part of my job has been to stream news and important info via social media platforms, but as everyone knows it can be a bit overwhelming trying to keep up with all the various social media networks. If you’re a marketing nerd like me, you’ll probably appreciate this interesting infographic from Mashable that shows 56% of social media users suffer from FOMO.
(Image pulled from Mashable)
In conclusion, I read an article earlier this year that said 2013 was the year of FOMO and we should strive to make 2014 the year of JOMO. Which is: the joy of missing out.
At the end of a hearty meal, do you find yourself yearning for that certain something to cleanse your palate, satisfy your sweet tooth and aid in the digestion of everything you just consumed all at the same time? Look no further than the sweet, penetrating citrine pop of a smooth shot of limoncello.
There really is nothing simpler: spirit, lemons, sugar. Peel some lemons, steep them in alcohol, add some sugar-water, strain, bottle, pop in the freezer, and viola, you have limoncello. It can be good or not so good. Too bitter or too sweet, not lemony enough or too strong, but in the end, after indulging in copious amounts of rich Italian food, you find yourself immensely pleased to be sipping this lemony delight.
I’ve never had much luck with the store-bought versions of the stuff, many are too sweet or don’t have enough kick. We have a friend who makes some for us every year for Christmas, and it’s fabulous. With our supply depleted, I wanted to see for myself just how easy it is to make homemade limoncello. Side note: I love food favors – what’s a more perfect favor for a dinner party or bridal shower than a perfectly portioned bottle of limoncello (check your local craft store for cute bottles – the one pictured above with the cork is from A.C. Moore)?
Making limoncello isn’t an exact science, depending on who you talk to, everyone has a different take on how it should be done. Here’s how I made mine.
Homemade Limoncello //
10 lemons (washed well, preferably organic)
30 oz. vodka (just a bit more than what’s in a 750 ml bottle)
3-1/4 cups sugar
3-1/4 cups water
Using a vegetable peeler, peel the lemons and place the peels in a large pitcher. Pay careful attention to not peel the white pith (it’s bitter tasting). Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for at least 4 days at room temperature.
To make the simple syrup (sugar-water), stir the water and sugar in a saucepan over medium heat until the sugar dissolves. Cool completely. Pour the simple syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a mesh strainer. Discard the peels. To help with the flavor and clarity, you should strain the mixture again through a coffee filter (tedious process). Transfer the limoncello to bottles. Seal the bottles and chill for up to 1 month.
Bonus Points: For a refreshing, slightly alcoholic, summertime party beverage, convert your limoncello into a limoncello spritzer. Combine equal parts limoncello with seltzer water, add ice and garnish with lemon slices!
Salute!
I love to travel and strangely enough, in our relationship my husband is the travel planner. It doesn’t matter if it’s a weekend getaway or an international escapade, he always takes charge of planning the trip. He spends countless hours researching flights, scouting hotels and reading about the destination. I can’t complain, I’m just happy to tag along and revel in the fruits of his labor.
We’re in the early stages of planning a getaway in the fall. I just came across an old New York Times article that measured the effect vacations have on overall happiness and how long it lasts. A bunch of researchers from the Netherlands determined that “the largest boost in happiness comes from the simple act of planning a vacation.” “Vacation anticipation boosted happiness for eight weeks.” Hmmm, it may be time to rethink my travel strategy.
In an attempt to help with the travel planning, I did a little research on when to book a flight to get the best price.
Best time to book your travel //
I found an interesting study conducted by CheapAir.com. They examined flight booking patterns over the last year and concluded that for domestic travel, “the best time to book a flight is 54 days in advance, on average.” They “also found that booking too early or too late could cause you to pay more than you have to and that the ‘prime booking window,’ where the best fares are available, usually ranges from 29 to 104 days before departure.”
There are some exceptions to this general rule, including international travel – it has its own set of magic numbers. It’s recommended that you book your flight much earlier than 54 days in advance. CheapAir.com recommends the following advance notice for common international travel destinations:
Europe: 151 days before your trip
The Caribbean: 101 days before your trip
Mexico: 89 days before your trip
Latin America: 80 days before your trip
Asia: 129 days before your trip
Africa: 166 days before your trip
Do you have any experience with this? What secret airline tricks have you discovered?
Happy Cinco de Mayo! This is a holiday I take very seriously. Guacamole is by far my favorite food from the “dips and spreads” food group! So, despite the fact there’s a nationwide avocado and lime shortage wreaking havoc on guacamole lovers everywhere, my goal today is to consume as much of the green stuff as possible. [Side note: On this day alone, Americans will consume almost 81 million avocados!] To ensure I reach my full guacamole-eating potential, I’m whipping up a batch in my own kitchen. Here is the only guacamole recipe you’ll ever need – trust me, I did all the R&D.
Avocado Tip: Avocados grow on trees, but only ripen once they’re off the tree. If you pick up an avocado at the store that’s not quite guacamole ready, to expedite the ripening process, put it in a paper bag with a banana or an apple.
Ingredients //
5 ripe avocados, halved, peeled and pitted
2 limes, juiced
1 teaspoon lime zest
1/2 jalapeno, seeded and minced
1/2 white onion, minced
3 Roma tomatoes, seeded and diced
2 garlic cloves, minced
3 tablespoons chopped cilantro
1/8 teaspoon cayenne
1/8 teaspoon cumin
1/2 teaspoon kosher salt
freshly ground black pepper
Directions //
Place the avocados and juice of 1 lime in a large bowl, toss to coat. Add the cayenne and cumin. Using a potato masher, mash until slightly chunky. Fold in the remaining lime juice, lime zest, jalapeno, onion, tomatoes, garlic and cilantro. Season with salt and pepper. If storing in the refrigerator, press the surface of the plastic wrap onto the surface of the guacamole to help prevent oxidation.
Enjoy!
BITES & PIECES 