I’ve never thought of myself as much of a grape person, but when my friend Hanna told me about this recipe, I knew I had to try it. Because I will pretty much do anything Hanna tells me to do. She has never steered me wrong.
Plus, it seems grape sorbet and I were fated to happen. You see, one Thursday, I was at Costco, and this sample lady kept calling out, “THE SWEETEST GREEN GRAPES YOU WILL EVER TRY IN YOUR LIFE! HAVE SOME GREEN GRAPES! THEY’RE THE SWEETEST GREEN GRAPES YOU WILL EVER TRY…” So of course I had to have some.
Maybe it was the clever packaging–they were called Cotton Candy Grapes–but seriously, when the juice squirted into my mouth, I felt like I was transported to a carnival. It may have just lasted for a second, but I swear the cotton candy taste was there. It made me very suspicious of the grapes, actually… but since they said ORGANIC and I happen to trust Costco very much, I picked up a basket.
Good decision, JoEllen. Because that left me with plenty left over to eat, even after tripling the green grape sorbet recipe.
The sorbet was bright and refreshing and would make an excellent palette cleanser. It was also very easy to make. I thought my grapes might be sweet enough without the extra sugar, but something about freezing foods makes them taste less sweet, so I’m glad I kept the sugar in the end.
Mashed potatoes are delicious. Fried food is delicious.
Which explains why smashed, fried potatoes are AMAZING.
Amazing.
If you share in my love for savory, crispy things,
There’s not much of a story on this one. I saw a recipe, tried it, liked it, and make it all the time now. So I’m keeping it simple today.
Five reasons you want to try this iced tea:
1) It’s sweetened with APPLE JUICE! What a great idea!
2) It’s CAFFEINE-FREE.
If you’re trying to kick the caffeine habit like me, this is a major plus!
We love eating salmon in this house. Good thing, too, because it’s always listed as one of those super healthy foods full of omega-3’s. I still don’t really get what omega-3’s are, but I know they’re good for you, so that’s reason enough for me! If you want to learn more about omega-3’s and everything salmon, check out this article here that is packed with great info!
We enjoy our salmon many ways: raw (sashimi!), seasoned and baked with garlic salt, garlic and lemon, and salt and peppered with garlic, dill, and dabs of butter. Lately, I’ve had a crush on a recipe from Ina: panko-crusted salmon! Mmmm. This one stands out because of the crunchiness. Yes, I love crunchy things. This one is a twofer: you get the crunchiness from the tasty panko topping, and the savory, mouth-watering crunch of pan-fried salmon skin on the bottom.
YUM.
I feel so fancy when I make this. I mean, panko, salmon, lemon, parsley, and dijon mustard? Doesn’t that just sound like an amazing combination to you? Yet it’s really easy to prepare. You just brush some mustard onto salmon fillets, top with a panko mixture, pan-fry on one side, then finish it off in the oven. It’s some seriously simple cooking that yields impressively tasty results. Ina’s timing for cooking salmon has always been just right for me, so I would follow the instructions to the minute.
The Best Lemon Bars Ever. At least, that’s what a lot of people tell me when they eat this lemon bar. If there’s any one recipe I get asked for the most, it’s this one. It’s hard to resist the crumbly, buttery crust layer against the tartness of the lemon.
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