The first day of school is just around the corner, and some have already started (sorry!). Back in my school days, that meant my mornings were spent trying to linger in bed for as long as I could get away with, milking it for every last minute of sleep possible. Which, in turn, often meant rushing out the door without so much of a hint of breakfast. Not a crumb or even drop of milk in sight. It’s a wonder I made it through third grade. So let’s talk about breakfast! We need quick and easy, or make-ahead ideas, for all the sleepyheads like me.
Today’s Kitchen Talk topic is all about the tomato. Tell us:
It can be about choosing tomatoes, your favorite variety of tomatoes, growing tomatoes, cooking tomatoes, canning tomatoes, the most delicious or even unusual dish you’ve had with tomatoes … as long as it features the tomato, we want to hear it!
These days, we’re all about the quick and easy: shirts that don’t need ironing, little robots that clean the floor (not that quick but definitely easy), dishes that clean themselves and walk themselves to the cupboards (quick and easy, just not reality yet). There’s no other season I truly appreciate quick and easy like summer. See, summer is when we have a constant parade of house guests, lovely friends and family who are in full-on vacation mode. And if there’s one thing I’ve learned, it’s that full-on vacation mode means regular snack breaks.
I’m guessing summer snacking is big in many households too, so today’s Kitchen Talk topic will hopefully help us all. Tell us:
These days, when I walk into my local vegetable market, the bin holding zucchini is just a sea of deep green freshness. Sometimes, in the winter, you’ll see some sad-looking specimens, but not in the summer. I have a hard time resisting them, even though I usually still have a small supply at home. I can’t help it. Fresh vegetables are my weakness. Especially since I’ve given up trying to grow anything in my backyard. (The deer and groundhogs won that battle.)
Whether you are fortunate enough to have zucchini plants in your garden, or like me, want to bring home way too much zucchini every time you head to the market, there’s no denying it: there’s zucchini everywhere. So let’s put that abundance to good use, shall we? Tell us:
Homemade ice cream presents a few challenges, like unwanted ice crystals or mixtures that refuse to freeze properly—or at all. Ice cream making can be a tricky science, but armed with the right tools, techniques, and pointers, anyone can do it and be rewarded with a creamy concoction that’ll make both Ben and Jerry proud. So let’s talk about this here ice cream making! Tell us: Do you have any tips and tricks for making ice cream?
It’s picnic time! Many folks will be outdoors this weekend waiting to watch the skies light up, as burgers and dogs and steaks and every possible cut of meat, fish, vegetable, and even fruit finds a place on the grill.
Warm weather and outdoor cooking is a match that just makes sense. Picnics, backyard barbecues, tailgating … many of us get giddy just thinking about them. (Don’t even get me started with ice cream and popsicles.) We know lots of you have fun outdoor things planned this weekend. And we love ya, so we want you to enjoy and be safe. Which brings us to this week’s topic: