I love kiwifruit (also known as kiwi, named after New Zealand’s national bird) for its fresh zesty flavor, texture and potent nutritional punch. And, wow, all that good stuff means so much more during the winter months when fresh produce with real life to it is tough to find.
Kiwis are actually native to southern China, where they’re known as Chinese gooseberries, but are now grown plentifully around the world. They have a wonderfully fresh fruity flavor that’s a cross between bananas, strawberries and pineapple. They’re rich in vitamins A, C and E, and their black seeds, when crushed or chewed, are an excellent source of beneficial Omega-3 fatty acids. Ripe kiwis are slightly tender to the touch. Usually, though, the fruit comes to market under-ripe and very firm. The easiest way to ripen under-ripe kiwis is to put them in a paper (not plastic) bag, close the top the way you would close a lunch bag, and keep the bag at room temperature out of direct sunlight. You can see how to do that by clicking either picture on this page for complete easy to follow step-by-step picture book directions. Just beware ripening takes at least a few days – sometimes more than a week. Read more »
There’s nothing much better than waking up or coming in from the cold to a fresh cup of hot chocolate on a cold winter’s day. By “fresh”, I’m talking about using only real ingredients: cocoa powder, sugar, vanilla extract, maybe a dash of salt and milk. That’s it: pure, honest and clean – and far fewer and much easier to pronounce ingredients than those found in a container or packet of instant hot chocolate powder that’s intended to be mixed with hot water. Read more »
No matter where you live, I’ve gotta’ imagine the weather, and specifically, the temperatures you’ve had the pleasure of experiencing, have hardly been consistent this winter. With that in mind and considering it just cooled down rapidly – even with wildly blowing wind and snow this week, here’s a very quick and easy way to heat up a fully flavorful sweet and savory salad made with spinach, pear and your choice or a combination of walnuts, dried cranberries and feta (or any cheese) that’ll warm your body and soul on a bone chilling night. Emmm…you bet! Read more »
I got a short, direct comment from a friend on Facebook saying that a family-favorite whiskey & ginger ale recipe I’d recently posted is a “descendent of the coo(w) woo(w) – America’s oldest cocktail, still served at the Wayside Inn in Sudbury, MA: Ginger brandy and rum”.
Yah, all right! So, two Sundays ago after getting off the ice teaching kids skating in Marlborough, I drove to the Wayside, which for years has been one of my favorite magical cycling destinations. The place looked great that night with snow on the ground contrasted by warmly lit windows still decorated with holiday wreaths.
The bar was a quick right just inside the front door. It’s apparently one of the original rooms from when the house was first built in the 1700’s. The room’s small, all wood floor to ceiling, and had a fireplace that was full-on. I asked the bartender, Rich, about the Coow Woow. As I recall, which you’ll soon find out became kind of sketchy, I thought he told me the drink was made 3 parts white rum, 2 parts ginger brandy. He asked if I wanted a sample. You bet. Read more »
Here’s another incredibly easy salad dressing to make that, just like the other instant dressing I wrote about recently, goes great on just about any salad you can imagine (click either picture on this page for a complete, easy to follow step-by-step picture book recipe). This salad dressing also only requires five ingredients, four of five of which are the same used in the first dressing with one significant difference. Instead of using olive oil or any oil, this dressing substitutes oil with plain yogurt. Now, the thing about oil, even if you’re using olive or canola oil, which are both loaded with healthy fats, is that oil, by definition, is all fat. And fat, even healthy fat, is high in calories, which isn’t necessarily bad unless you’re trying to cut down on calories. Read more »
Really? Brussels sprouts chips an excellent quick, flavorful and even healthy alternative to commercially bagged chips? “C’mon, Bruce. What’s on tap next – fried celery just as good as a hot fudge sundae?” All I can say is: I didn’t believe it either.
In fact, I was never a big Brussels sprouts fan until I was very recently introduced to this recipe and another recipe made with Brussels sprouts, bacon and onions that I’ll lay out real soon. All I can say is try them – my kids and I loved ‘em – and then let me know what you think.
Here’s all you need to make these chips. As always, just click any picture on this page for a direct link to an easy to follow step-by-step picture book recipe.
- 1 Pound Brussels Sprouts
- 2 Tablespoons Olive or Vegetable Oil
- Dash of Salt
- Ground Black Pepper
- Baking Pan
- Aluminum Foil
- Potholder or Folded Dishtowel
- Colander or Strainer
- Small Sharp Knife
Here’s a really simple and flavorful drink to make that’s been a winter tradition in my family, especially with freshly roasted chestnuts. Great stuff! Funny thing: I posted the drink on The Good Men Project the other day, promoted it on Facebook this morning and right away got a comment from a friend that the drink is a “(d)escendent of the coo woo – America’s oldest cocktail, still served at the Wayside Inn in Sudbury: Ginger brandy and rum”. The Wayside is one of my favorite biking destinations – I just zipped by it yesterday. Gorgeous! Here’s a shot of the place, and…
…yah, that’s where I’ll be early this evening after teaching skating not far away at all in Marlborough. More about that – with pictures – real soon!
Here’s all you need to make whiskey and ginger ale. As always, just click any picture for a complete step-by-step picture book recipe. Just a note on whiskey: I prefer Canadian blended whiskey for this – in our family, we call the drink “Canadian Club and ginger ale”, but any whiskey will work.
Here’s the quickest and easiest salad dressing I know to make that goes great on just about any kind of salad you can imagine. Just click either picture on this page for a complete, easy to follow step-by-step picture book recipe.
The only 5 ingredients you’ll need are garlic powder, ground black pepper, mustard, oil and vinegar (2 different vinegars are shown below because I usually use a combination of vinegars for variety, which is completely optional). For equipment, all you’ll need is a teaspoon and preferably a 16-ounce jar for easy measuring, mixing and storing leftover dressing. If you don’t have a jar, no problem. Just use a measuring cup.
Happy New Year!
Wow, the holidays come and go so incredibly quickly. Here’s a great way to hold onto holiday flavor by substituting egg nog for milk with your favorite hot or cold cereal. Just click either picture on this page for a complete, easy to follow step-by-step picture book recipe.
Here’s a picture showing all you need to make it. Easy. And, yah, you’ll see a few more ingredients than just cereal and egg nog. Those added ingredients are just suggestions to give you an idea about how you can vary the flavor. As always, though, imagination is your only limit.
What doesn’t go great with whipped cream? I have the measuring cup you’ll see in this recipe loaded and good to go in the refrigerator whenever I need it. Fresh whipped cream goes great in coffee, on pancakes, French toast or with fresh fruit – and it’s incredibly easy to make! Just click the picture above for a direct link to easy to follow step-by-step picture book directions.