Summah-summah-summah-time! Yaaaaaassss (as the young people say), it’s finally here and I am EXCITED beyond words. Sunshine and sundresses and sunglasses, oh my! I’ll even take the humidity, especially if I can nosh on one (or a dozen) of these Honey Almond Ice Cream Truffles. Ice, Ice Cream Truffles, Baby If you’re looking for → Hungry for more?
Mangoes – they’re not just for your salsas, salads and fruit plates anymore! I’ve blended them up with a dash of ginger and frozen lemonade concentrate for a super fast, super refreshing Mango Ginger Lemonade. (That’s it up there. Isn’t is pretty?) Mango 101 – How to Tell When Mangoes are Ripe The key → Hungry for more?
I’m not one to toot my own horn, but I have to make an exception in this case. My chocolate sauce kicks store-bought chocolate sauce’s butt. For real. One drizzle of this and you’ll never want to buy chocolate sauce again. You’ll be all – make chocolate sauce from scratch, ALL THE TIME. Even → Hungry for more?
Peeling fresh ginger can be tricky. Ginger’s firm, yellow flesh, where all the flavor lives, is covered with a paper-thin, tan skin that should be removed before using. the trouble with ginger is its shape. It’s odd and finger-like with an uneven, bumpy surface. A vegetable peeler will work, but you’ll likely have trouble maneuvering → Hungry for more?
Simple to prepare and easy to transport, deviled eggs are the stuff great picnics and pot lucks and dinners and parties – basically any occasion requiring good eating – are made of. They’re perfectly portioned, easy to customize and so good. Really good, so any time I have an opportunity to make deviled eggs, → Hungry for more?
Have some Shrimp & Corn Chowder or Chow-dah. However you say it, you need some of this in your bowl, at your table, everywhere. Say it with me, “I will eat chowder here and there. I will each chowder EVERYWHERE!” And you’ll be able to eat it everywhere because I’m here to teach you → Hungry for more?
Coconut Milk is a white, milky (duh) liquid made by simmering shredded coconut flesh in water. The flavor from the coconut seeps into the water and once the shredded coconut is strained away, you’re left with coconut milk. As the milk sits, a thick, creamy substance rises to the surface – coconut cream. If you’ve → Hungry for more?