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13 Sep 16:02

xkcd Phone 6

We understand your privacy concerns; be assured that our phones will never store or transmit images of your face.
07 Jun 17:47

Fresh Strawberry Pie

by Sally Vargas
Fresh Strawberry Pie

Oh my, strawberry pie! Will someone please make this for me for my birthday?

Any June baby would be honored to feast on this pie on their special day. Personally, I’d take it above cake any day of the week, but especially on my birthday.

Continue reading "Fresh Strawberry Pie" »

27 Aug 17:17

Underhill Solid Cologne inspires adventure and investigation

by Michael Borys


I respect companies that aren’t afraid to take chances – especially ones that could make them go broke. 

Misc Goods Co. is an online boutique that puts a little something extra into everything they produce and their Underhill Cologne is a great example of that. 

Personally, I don’t wear cologne but I could see myself carrying this container around just so I could talk about it. Just to be clear, I wouldn’t talk about the Ox horn and cherry wood that it’s made of or the cool magnets that hold it together. I’d talk about the story it’s trying desperately not to tell.


I’ve known the designer for a while and I can say with great certainty that if he ever wrote a book, he would write the majority of it in invisible ink.

Tyler Deeb comes up with and produces all of the products found on his classy website. He created his Underhill cologne because he was inspired by his favorite book - of which he'd rather I not write.


Underhill Solid Cologne is inspired by the smells of traveling in nature. A mix of 14 ingredients, the scent is deep and complex with aromas of wild herbs such as Rosemary and Athelas, along with leather, pipe tobacco, several wood species, open air and a sweet scent of freshly poured (or spilled) ale.



If it was my company that spent so much time and effort to create a product so rich in meaning, I'd probably shout it from the rooftops.  Tyler on the other hand would rather you figure the rest out for yourself, if you’d care to.

That, as Tyler would say, would be your own journey to take.




25 Jul 14:16

Chicken Katsu (Tori Katsu)

by Angie Tee

Chicken Katsu, is a Japanese dish made of pounded chicken breast and breaded with breadcrumbs and deep-fry until golden brown in color. You can serve it with a simple salad, or with rice and some Tonkatsu sauce.

Chicken Katsu (Tori Katsu)


2 (360g) Skinless & Boneless Chicken Breast, slice into (each piece) pounded thinly
Vegetable or Peanut Oil for deep-frying
Tonkatsu Sauce

1 Tbsp Japanese Soy Sauce
1 tsp Ginger Juice
1 Clove Garlic, chopped
1 Tbsp Sake
1/2 tsp Sugar
Sea Salt, to taste
Black Pepper, to taste

¼ Cup Flour
2 Small Eggs, beaten
1 Cup Panko (Japanese Style Bread Crumbs)
3 to 4 Tbsp Olive Oil


Marinate the chicken with soy sauce, ginger juice, garlic, and sugar for about 2 to 3 hours.

Spread the flour on a plate, place the egg in a shallow bowl, and spread the breadcrumbs on another plate. Coat each chicken in the flour, then the egg, and the breadcrumbs, patting with the palm of your hand to ensure adhesion.

Heat the oil in a pan over medium to high heat. When the oil is hot, deep-fry the chicken in few batches until until golden brown in color. Drain on paper towel.

To serve, cut the chicken into smaller pieces, serve with store-bought Tonkatsu sauce, a couple of side dishes or salad, or some steamed rice, if desired,

Serve 2

25 Jul 14:07

Surprise revival in UK printed book sales, with ebooks dipping

by Rob Beschizza


Ink on paper is a better product, at least for now, and it's showing at British tills. Sky UK's Lucy Cotter reports the first better year for print since 2007, and the worst one for ebooks since 2011.

Last year saw the first rise in sales since 2007, while digital book sales dropped for the first time since 2011.

Betsy Tobin, who runs the independent bookshop Ink@84 in Highbury, London, offers her customers a personalised service.

The bookshop offers coffee and alcohol and runs events and special author evenings.

Diversifying is part of her success but she says her customers also like buying in person rather than online.

They take pleasure from handling and owning books, she said.

I wonder if this has something to do with how well-run major UK bookstore chains are (small stores in high-traffic areas) compared to American ones (strip-mall big boxes, full of trashy ancillary merch and empty of foot traffic.) The literary retail culture there makes people want to drop in and fuss around with books, while the one here just means no-one is ever in a bookstore in the first place, so they just order stuff on Kindle.

19 Apr 21:24

Grilled Meat With Rice Noodle Salad

by Angie Tee

This is my take on Vietnamese Bun Cha, a classic street-food of Hanoi. It is a scrumptious grilled meat patty eaten with rice noodle salad, simply amazing! Part of the recipe was adapted and inspired from a cookbook by Mai Pham, Pleasures of the Vietnamese Table.

Grilled Meat Patties With Rice Noodle Salad


Rice Noodle Salad
200 grams, Dried Rice Sticks (Bun), cooked and drain well
1 Head Green Lettuce Leaves, picked
1 Bunch Mint Leaves, picked
1 Bunch Asian Basil, picked
1 Large Cucumber, shredded
2 to 3 Carrots, shredded
1/2 Cup Roasted Peanuts, chopped
200 grams Bean Sprouts (Optional)

Chili Lime Sauce (Dressing)
5 Thai Chilies, chopped
4 Tbsp Sugar
1 Clove Garlic, chopped
2 Tbsp Lime Juice
3 to 4 Tbsp Fish Sauce
1/2 Cup of Warm Water

Chili Lime Sauce: In a small bowl, combine warm water and sugar. Stir until the sugar dissolved. Then mix in the chilies, garlic, lime juice and fish sauce.

Meat Patties
500 g Ground Pork or Beef
2 Stalks Lemongrass, finely chopped/minced
2 Shallots, minced
1 Clove of Garlic, minced
2 Scallions (White Part), finely chopped
1 Tbsp Fish Sauce
1 Tbsp Sugar
1/4 tsp Ground Black Pepper
1 tsp Sea Salt


Combine the ground meat, lemongrass, shallots, garlic, scallions, sugar, fish sauce, black pepper, and sea salt in a bowl. Refrigerate the meat mixture for about 2 to 3 hours, or overnight.

Using your moistened hands, shape the meat mixture into oval (about 1 ½ to 2 Tbsp of meat) shape patty. Pan-Grill the meat patties until the meat is done and the edges are nicely charred on both sides. Remove the meat from the pan and serve immediately with the accompaniments.

19 Apr 18:29

perfect garlic bread

by deb

garlic bread

Does anyone really need a recipe for garlic bread? I mean, garlic + butter + bread = it’s impossible to imagine a bad outcome. And yet I do use one. I mean, prior to today it was in my head and did not include baguette weights because despite the impression this site might give you, I’m not that crazy upstairs. I use a recipe because like most people in the year 2016, I don’t take carb consumption lightly, and garlic bread is even more of a rare luxury. Because of this, if I’m going to make it I don’t want it to be almost right but could use a little more salt, or too much garlic and too little butter, and absolutely not pale and soggy or crouton-hard. I want each time I make it to be like the best time I ever had it, a beacon of bronzed edges, lightly drenched with garlic butter with a whiff of herbs and a kiss of salty heat.

... Read the rest of perfect garlic bread on

© smitten kitchen 2006-2012. | permalink to perfect garlic bread | 104 comments to date | see more: Bread, Italian, Photo, Put An Egg On It, Quick, Vegetarian

11 Feb 17:19

Mushroom and Peppercorn Crusted Steak in a Creamy Brie Mushroom Sauce

by Kevin Lynch
Mushroom and Peppercorn Crusted Steak in a Creamy Brie Mushroom Sauce
With Valentine's Day just around the corner I have been thinking and testing out some new recipes and this tasty Mushroom and Peppercorn Crusted Steak in a Creamy Brie Mushroom Sauce is the front runner this year. Steak is always a favourite and it goes so well with mushrooms and it's even better when you crust the steak with mushrooms by coarsely grinding up some dried mushrooms and pressing them into the steak before searing it, grilling it, etc. Steak done crusted with mushrooms like this is so amazingly good but I could not stop there so I grabbed my favourite mushroom sauce and I took it to a whole new level by using brie cheese to make it even creamier and oh so good! You can use any mushrooms that you like in this sauce and for this one I used a combination of button, oyster, portobello and enoki mushrooms to make it extra special! No matter how you slice it, this Mushroom and Peppercorn Crusted Steak in a Creamy Brie Mushroom Sauce is perfect for any occasion and there won't be any leftovers!

Read the recipe »
11 Feb 16:39

Bake: Cookie Monster bark

by Cory Doctorow


Melt chocolate into slabs, coat with blue candy-melts, and stud with broken oreos and edible googly eyes and voila: it's as though you blenderized a thousand Cookie Monsters, rolled them flat, and baked them. (more…)

11 Feb 16:21

Creamy Brie Mushroom Sauce

by Kevin Lynch
Creamy Brie Mushroom Sauce
This creamy brie mushroom sauce from the mushroom and peppercorn crusted steak in a creamy brie mushroom sauce was so good that I felt that I had to break it off into it's own recipe. I mean this mushroom sauce is amazing all by itself on the afore mentioned steak, pork chops, simply tossed with pasta or smothering vegetables like cauliflower, mashed potatoes, green beans etc. In addition to being addictively good, this sauce only takes about 30 minutes to make so if you are serving it on pasta, steak, pork chops, etc. it's done in time to make for a nice quick 30 minute meal! The brie in this mushroom sauce makes it so nice and creamy and it lets you cut back on the amount of heavy/whipping cream at the same time. I like to add a bit of white miso paste to add some extra umami but it's completely optional. Once you try this creamy brie mushroom sauce you'll be using it on everything, that is when you can stop yourself from just eating a bowl full all by itself!

Read the recipe »
19 Jan 18:09

No Bones About It- Their Selfie Stick Game Is Ruff

Submitted by: (via Viral Hog)

22 Dec 18:25

gingerbread layer cake

by deb

gingerbread layer cake

For the last seven Christmas Eves, I have made the gingerbread cake Claudia Fleming made famous during her time at Gramercy Tavern. The first year, I was so excited about it that I made it twice, first, for the holiday and then so I could tell you all about it because I think we all know that a Deb-fitted torture chamber would be me making some awesome cooking discovery and not being able to run to the internet to tell you about it immediately.

... Read the rest of gingerbread layer cake on

© smitten kitchen 2006-2012. | permalink to gingerbread layer cake | 137 comments to date | see more: Cake, Celebration Cakes, Christmas, Photo, Winter

11 Dec 16:30

After E. coli and norovirus outbreaks, Chipotle founder promises new food safety practices

by Mark Frauenfelder


"This was a very unfortunate incident and I'm deeply sorry that this happened, but the procedures we're putting in place today are so above industry norms that we are going to be the safest place to eat," Chipotle founder and co-Chief Executive Officer Steve Ells said on NBC's "Today" program. He was responded this week's news that 80 people were taken ill with norovirus after dining at a Chipotle Mexican Grill Inc restaurant in Boston. Earlier this year Chipotle restaurants in nine states made 52 people sick, causing the closures in some locations.

From HuffPo:

Ells said the affected Boston restaurant would reopen after being completely sanitized and having all of its employees tested for norovirus, which is highly contagious and spread easily through contaminated food and surfaces.

More than 120 people in the northeastern U.S. city reported symptoms.

Regarding the E. coli outbreak, Ells said the U.S. Food and Drug Administration has still not found an exact source for the bacteria, which can cause severe diarrhea and vomiting. He said Chipotle's new food safety procedures will put it 10 to 15 years ahead of industry standards.

"We're doing a lot to rectify this and to make sure this doesn't happen again."

No wonder there weren't many people in the Los Angeles Chipotle my wife and I ate at yesterday! Above, a photo my wife took of the same Chipotle restaurant the day after reports of ChipotlE. Coli in other parts of the country. At one point, we were the only customers during lunch.

09 Dec 15:58

Sausage Breakfast Casserole

by Elise
Sausage Breakfast Casserole

What’s the one day of the year most breakfast casseroles are made? Christmas day! Christmas morning, actually. So many families are hosting family members in town from afar, a hot and cheesy breakfast casserole easily feeds a crowd.

You can assemble it the night before and just plop it in the oven in the morning. This way you, the cook, can enjoy the festivities of the morning with your guests instead futzing about in the kitchen.

Continue reading "Sausage Breakfast Casserole" »

09 Oct 15:46

A symbolic fight: Jefferson Park scrape-off emblematic of Denver’s growth debate

by Carlo Davis

The two-story Victorian on Eliot St. won’t soon be featured in the Parade of Homes. Foliage conceals much of its modest brick façade from the view of passers by. But in the nine months since a developer moved to demolish the house, it has become the symbol of a neighborhood struggling to keep its character in a time of rapid change.

Thanks to the Denver Landmark Preservation Commission, the grassroots effort to save the house can continue. In a contentious meeting on Tuesday, the commission recommended that the structure receive historic preservation status.

The Queen Anne-style, 1880s-era residence, located at 2329 Eliot St., was slated to be demolished earlier this year to make way for 18 townhouses under an agreement between the homeowner, Jim Sonnleitner, and local redeveloper Adams Development.

That reckoning was put on hold after four Jefferson Park neighbors, including then-City Councilman Elect Rafael Espinoza, filed a last-minute application with the Landmark Preservation Commission for historic protection in late May.

While redevelopment has brought new businesses, more housing options, and higher property values to Jefferson Park, some residents feel it has come at the cost of the quaint, quiet character that attracted them there in the first place.

The commission ruled Tuesday that 2329 Eliot St., also known as the William W. Anderson House, has architectural and historic significance, two of the three criteria required for landmark preservation status. A City Council subcommittee will take up the commission’s recommendation later this month, and if it is endorsed, it will be sent to the full Council.

The commissioners praised the Jefferson Park home as an example of the Queen Anne architectural style, complete with asymmetrical gables and a bay window. As Barbara Stocklin-Steely, Denver’s principal planner for historic preservation, noted, such late-1800s structures are a “diminishing resource” in Jefferson Park.

“If history isn’t stories, what else do we have?” asked Commissioner Kathy Corbett. “The history of Denver, this kind of rough-and-tumble Western mythos, is a lot what makes Denver what it is.”

Much more salacious is 2329 Eliot Street’s place in Colorado history. From 1897 to 1902 and again from 1915 to 1930, the building was the residence of William W. Anderson, a prominent local attorney.

Anderson is known for briefly representing Alferd Packer, the infamous prospector charged with killing and cannibalizing his companions on a mining trip gone awry in 1874.

Through the attorney’s association with Packer, Anderson came into conflict with the then-publishers of The Denver Post, Harry Tammen and Frederick Bonfils, who were also seeking to exonerate the Colorado cannibal.

On January 13, 1900, after a meeting between Anderson, Tammen, and Bonfils at The Denver Post offices devolved into fisticuffs, Anderson allegedly shot each publisher twice with his pistol, making headlines in The New York Times and The Chicago Tribune.

Both survived, and Anderson was ultimately acquitted after two hung juries and a third trial that resulted in Tammen and Bonfils being convicted of jury tampering.

LPC Chair Martin Goldstein expressed some doubts that Anderson’s shooting saga was influential enough to Denver’s history to merit protecting the house he lived in, as is required by the city’s landmark preservation ordinance.

The commission ultimately disagreed, deciding that the historical requirement had been met, with only one opposition vote.

“If history isn’t stories, what else do we have?” asked Commissioner Kathy Corbett. “The history of Denver, this kind of rough-and-tumble Western mythos, is a lot what makes Denver what it is.”

Though the LPC’s recommendation turned on the force of events occurring over 100 years ago, the changes Jefferson Park has seen in the last 10 years loomed large in the proceedings. Many of the residents who spoke in support of the landmark designation on Tuesday expressed fears that the neighborhood’s historic character could soon be obliterated altogether.

Jefferson Park has yet to match the level of new residential construction seen in its trendy northern neighbor LoHi, but its relative affordability and proximity to downtown dictate a similar path.

Condo complexes have gradually replaced humble bungalows and cottages since the 1990s, guiding the median home sales price from $75,000 in 2000 to $388,000 today, according to Trulia. Once 80 percent Hispanic, the neighborhood is now 44 percent Hispanic and 45 percent white.

“I don’t believe every structure built in the last 150 years should be saved simply because it’s old,” said Northwest Denver resident Jan Stice at Tuesday’s meeting, “but neither do we have to lose all of our history to satisfy the great God greed and leave us with block after block of characterless cubes.”

To opponents of the Anderson House landmark application, these concerns reveal the political nature of the effort. “We have heard arguments about Anderson and architecture,” said Lisa Porter, a broker with Adams Development, “but one thing that the supporters of designation have pretty much clear—they are against development.”

For his part, Jefferson Park resident Jerry Olson, one of the four applicants behind the Anderson House petition, denies categorically opposing new development.

“We like sound development, in keeping with the character of the neighborhood,” said Olson, citing Zocalo Community Development and Allied Realty as two developers who have pursued such a vision in Jefferson Park.

Even if preventing all new development in Jefferson Park was the goal, designating individual structures as landmarks would be an clumsy way of doing so.

According to the city’s own professionals, the vast majority of the structures demolished in the city are not worthy of protection. Landmark Preservation staff review every demolition proposed in the city of Denver, and only around 30 of 1,000 each year are flagged as potential landmarks, according to Stocklin-Steely, the preservation planner.

Even if the City Council ultimately approves landmark status for the Anderson House, 10 other multi-unit developments are currently under review in Jefferson Park, according to Denver’s Community Planning and Development Department.

According to Olson, the deeper issue lies in the municipal zoning code, which was amended in 2010 to allow more residential density in growing neighborhoods like Jefferson Park. Until those changes are reversed, he said, no amount of history can save his neighborhood from an unrecognizable future.


Photo credit: Carlo Davis

09 Oct 15:26

Goodnight Full Moon-y

Goodnight Full Moon-y

Submitted by: (via dirtsaliva)

21 Sep 19:00

oat and wheat sandwich bread

by deb

oat and wheat sandwich bread

It’s a shame bread has taken a beating over the last decade or so, because there’s little on this earth — I mean, save the obvious stuff, babies in hippo onesies, world peace — that makes me happier than the aroma rolling off a slice from a freshly baked loaf. So when I went on my bender of frenetic-nesting-by-way-of-freezer meals this summer, I also made a couple loaves of sandwich bread to stash away.

... Read the rest of oat and wheat sandwich bread on

© smitten kitchen 2006-2012. | permalink to oat and wheat sandwich bread | 189 comments to date | see more: Bread, Freezer Friendly, Photo, Sandwich, Vegetarian

21 Sep 16:21

This Hero Dog Watched Over His Trapped Friend for a Week Until They Were Found and Rescued

cute dogs rescue This Hero Dog Watched Over His Trapped Friend for a Week Until They Were Found and Rescued

For a week dogs Tillie and Phoebe went missing. Phoebe, the basset hound in the picture, was stuck in a concrete cistern where both dogs were found. During that time Tillie stood watch over Phoebe, leaving only to look for help and return. Both dogs were cold and hungry but otherwise in good shape. Thanks to Tillie, they were both safely rescued.

Submitted by: (via KING 5)

Tagged: dogs , cute , rescue
10 Sep 15:34

Shrimp Fried Rice


Recipe from Bon Appétit

04 Sep 16:23

What are You Going to Do When Google Shows You Your Real Photos of Lucas With the Pumpkin?

04 Sep 16:09

Baked Chicken with Cherry Tomatoes and Garlic

by Elise
Baked Chicken with Cherry Tomatoes and Garlic

September always catches me unawares. It seems that one day we are wilting in the heat while neighborhood kids shoot hoops well past dusk (how can they see in the dark?). The next day a cool breeze comes in, the block is eerily quiet, the kids back at school.

Even though summer isn’t officially over till later in the month, for all practical purposes, it’s gone. Playtime has passed. We put on our worker bee wings and get ready for the fall.

This baked chicken dish is made for busy days.

Continue reading "Baked Chicken with Cherry Tomatoes and Garlic" »

31 Aug 16:22

Tzatziki Sauce (Greek Cucumber Salad)

by Kevin Lynch
Tzatziki Sauce

Tzatziki is a Greek meze or appetizer that is made from strained yogurt, cucumber and garlic. Optional ingredients include herbs such as dill, mint and/or parsley and lemon juice is also common. If you are feeling daring you can even hit it up with a splash of ouzo. In addition to being served as an appetizer it makes a great dip or condiment especially when served in gyros or with souvlaki.

Read the recipe »
24 Aug 16:05

Science is really f*cking hard

by Cory Doctorow

The rash of high-profile journal retractions, revelations of systematic frauds in peer-review, and journals publishing deliberately bogus papers (e.g. "Get Me Off Your Fucking Mailing List") -- are we experiencing a crisis in science? Read the rest

13 Jul 19:10

16 Gelatin Molds That Will Make You Nauseous

by Kailee Graves
16 Gelatin Molds That Will Make You Nauseous - Awkward Galleries

The end of World War II ushered in a time of peace for much of the world… so it should be no surprise that people decided put anything and everything into a gelatin mold. Our tribute the most unappetizing food ever.















(via source)

The end of World War II ushered in a time of peace for much of the world… so it should be no surprise that people decided put anything and everything into a gelatin mold. Our tribute the most unappetizing food ever.















(via source)

The post 16 Gelatin Molds That Will Make You Nauseous appeared first on

13 Jul 18:54

Chicken Piccata

by Elise
Chicken Piccata

Sometimes it amazes me how a simple combination of basic, on-hand ingredients can yield such delightful results. Chicken piccata is nothing more than chicken breast cutlets, dredged in flour, browned, and served with a sauce of butter, lemon juice, capers, and either stock or white wine.

Continue reading "Chicken Piccata" »

01 Jul 20:53

Apricot Cherry Galette

by Elise
Apricot Cherry Galette

What I look forward to most in the summer? Stone fruit! We have trees, our neighbors have trees, and when the fruit on a tree ripens, it usually ripens all at once, setting up a flurry of activity. We eat (more like gorge on) the fresh fruit, make pies and cobblers, and freeze, dry, and can whatever’s left.

Apricots and cherries come into season about this time, early summer, which is a great excuse to pair them in a rustic tart such as this one.

Continue reading "Apricot Cherry Galette" »

16 Jun 17:27

Grilled Ginger Sesame Pork Tenderloin

by Elise
Grilled Ginger Sesame Pork Tenderloin

Looking for something quick, easy, and spectacularly delicious to grill? I recommend this pork tenderloin. Tenderloin is a little finicky, in that you do have to pay attention so you don’t overcook it. There’s not much margin for error with this cut.

Continue reading "Grilled Ginger Sesame Pork Tenderloin" »

10 Jun 14:39

Pesto Zucchini Tomato Gratin

by (K. McLean Allrich)

Fresh and beautiful- zucchini tomato basil gratin on gluten-free penne.

A Garden Fresh Gratin

Midsummer plans are heating up. Have you noticed? June (in all its promise and glory) is one busy month. So today's post is short and sweet. Or should I say, blessedly brief and deliciously savory.

Do you love the classic combo of zucchini and tomatoes? Penne and basil?

You're in for a treat.

Here is a favorite summer-inspired recipe updated from the archives- a basil and garlic laced gratin featuring sliced zucchini, artichoke hearts and fresh tomatoes. Use your favorite gluten-free crumbs on top (my current favorite crumbs for a crunchy golden topping are these cornbread crumbs). 

Serve it as a delicious side dish with grilled chicken, fish or grass fed beef.

Vegetarian? Spoon it on top of pesto penne pasta.

READ MORE and get the recipe ...
Find more delicious gluten-free recipes at Gluten-Free Goddess.
10 Jun 14:38

Grilled Chili Lime Crabs

by Angie Tee

Dungeness crabs are aplenty and are well priced over here in Vancouver now. I bought 2 large size crabs for this fantastic Grilled Chili Lime Crabs recipe. I had the crabs prep by the fishmonger to save time. Back at home, I simply coated the crabs lightly with some peanut oil and off they went to the hot grill. Then, the crabs were taken off the grill, tossed with some chili lime dressing, and placed back on the grill until they are thoroughly cooked. Easy and delicious!

*This is an updated post with a video tutorial guide.

Grilled Chili Lime Crabs


2 Large Dungeness Crabs, cut into 8 pieces for each crab
1 ½ Tbsp Peanut Oil
1 Disposable Aluminum Pan

Chili Lime Dressing
4 Tbsp Lime Juice
3 to 4 Thai Bird’s Eye Chilies, finely chopped
2 Cloves Garlic, finely chopped
4 to 5 Tbsp Chopped Cilantro
2 Tbsp Fish Sauce
5 Tbsp Peanut Oil


Prepare the grill on high heat for direct cooking.

Combine all the chili lime ingredients and whisk well.

Brush the crab pieces lightly with some oil. Grill the crab pieces over high heat for about 3 to 4 minutes on each side. Remove the crab pieces from the grill and place them into the aluminum pan. Toss the dressing all over the crabs.

Return the aluminum pan to the grill over direct high heat and gently turn the crab pieces with a tong to coat them with the chili lime dressing. Cook the crab pieces for about 3 minutes or until the crab is fully cooked. Serve immediately.

05 Jun 21:48

Perfect Lemonade

by Elise

Lemonade: sugar, water, lemon juice. Easy, right? Well, the problem is that if you just stir all of these together the sugar will sink to the bottom. So the best way to make lemonade is to make a simple syrup first, by heating water and sugar together until the sugar is completely dissolved, and then mix that with the lemon juice.

Continue reading "Perfect Lemonade" »