Whole Roasted Cauliflower

 https://www.wholesomeyum.com/whole-roasted-cauliflower-recipe/

Ingredients

1 head Cauliflower

1/3 cup Olive oil

3 cloves Garlic (crushed)

1/4 cup Grated Parmesan cheese (divided)

1 tsp Dried basil

1 tsp Dried parsley

1 tsp Dried thyme

1/2 tsp Sea salt (or more to taste)

1/4 tsp Black pepper

Whole Roasted Cauliflower

With a golden garlic parmesan topping, this roasted cauliflower head looks impressive, but it's easy to make with simple ingredients.

Did you know you can roast a cauliflower head without cutting it apart? I love roasted cauliflower florets, but they compare to my whole roasted cauliflower recipe when I want an impressive main or side dish. And while it makes a stunning addition to a special dinner (like Christmas or Thanksgiving — one of my go-to holiday sides), it’s so easy to enjoy any night of the week.

Preheat the oven to 400 degrees F (204 degrees C).

Rinse the cauliflower head and pat dry. Remove the outer leaves. Carefully cut off the bottom so that it and most of the woody stem are removed, being careful not to cut off so much that it falls apart. Be sure the head stays intact.

In a small bowl, make the garlic Parmesan sauce. Add olive oil, minced garlic, 2 tablespoons (28.3 grams), grated Parmesan (half the total), basil, parsley, thyme, sea salt, and black pepper.

Place the trimmed cauliflower head upside down (core side up) in a 6-quart (5.6 liters) Dutch oven. Drizzle half of the sauce over the cauliflower, tilting it to let it drip down the core and all around. Flip over and drizzle the remaining sauce over the top. Use a pastry brush to brush on any dripping down to the pan.

Cover the Dutch oven with a lid and bake for 35-45 minutes, until the cauliflower is tender and pierces easily with a skewer, knife, or fork.

Remove the lid. Sprinkle the top of the cauliflower with the remaining 2 tablespoons of grated Parmesan cheese. Place the cauliflower under the broiler and broil for about 5 minutes until the cheese is browned.

Cold-fighting bok choy soup

 

Shonna's Bok Choy Soup

I made my own Bok Choy soup with Bok Choy, celery, green onions, radish, fresh ginger, konjac noodles, sesame chili oil,  tofu, veggie broth, and veggie soy sauce.

Sis Faith shared a soy-free tofu brand with me, so next time, I will use a vegan tofu. 

I split the pot in half with my mom, which gave her enough for at least 3 days, but she called and told me she indulged in eating most of it in one night!!!

I must admit it turned out delicious. Konjac is a plant-based noodle, and so there is no sugar.

This vegetarian bok choy soup is a simple yet delicious recipe that combines fresh vegetables, noodles, and aromatic seasonings. It’s unbelievably quick and full of nourishing ingredients, making it perfect for a cozy winter lunch or dinner.

• Baby bok choy: Also known as pak choy, this fresh, crunchy veggie is perfect for soups! I recommend using Shanghai bok choy (green bok choy) or Dwarf bok choy (cream bok choy) for the best results. Check for either at your local Asian food market.
• Shallot: Adds a mild, sweet onion flavor. Leeks or chives also work as alternatives.
• Serrano pepper: For a more earthy kick. You can also use a jalapeño in place of the serrano pepper.
• Garlic: Essential for building an aromatic broth. Use paste or freshly minced garlic. I don’t recommend their powdered forms for this soup.
• Avocado oil: To sauté the aromatics. You can replace avocado with sesame oil for a more toasty, nutty flavor.
• Shiitake mushrooms: Provide an earthy flavor and meaty, buttery texture. If you don’t have shiitakes, try portobello or cremini mushrooms.
• Rice noodles: I also love to make this soup with udon or soba noodles. Again, any of these options are typically available at Asian food markets or large grocery stores.
• Soy sauce: Imparts a punch of umami flavor. Tamari or coconut aminos are suitable substitutes if you’re trying to avoid gluten.
• Maple syrup: Adds a hint of sweetness, balancing the savory ingredients. Agave or a pinch of brown sugar will also work.
• Rice vinegar: Provides a touch of tanginess and acidity. If you don’t have rice vinegar, mirin or apple cider vinegar will work, though the flavor will be slightly different.
• Water: For a more complex broth, use mushroom stock or bouillon.
• Salt: Just a pinch to taste to balance the sweet, tangy, and spicy flavors.
• Garnishes are optional, but I love adding chili garlic sauce, sesame seeds, and red pepper flakes for more flavor and heat.
• 
  
• https://greenheartlove.com/bok-choy-soup/

The Faith and Food Journey of an African American Jew

Koshersoul During a recent meeting with Delto Mello, the Executive Director of the Sacramento History Museum, I had the pleasure of being introduced to Michael W. Twitty's captivating writing. His work weaves rich narratives of culture and cuisine, reflecting a deep appreciation for culinary history. I'm excited to delve into his recipes and share them with others throughout the coming year, showcasing the flavors and stories that his writing brings to life.

Michael W. Twitty is a noted culinary and cultural historian and the creator of Afroculinaria, the first blog devoted to African American historic foodways and their legacies. He has been honored by FirstWeFeast.com as one of the twenty greatest food bloggers of all time and named one of the 

"Fifty People Who Are Changing the South” by Southern Living and one of the “Five Cheftavists to Watch” by TakePart.com. 

Twitty has appeared throughout the media, including on NPR’s The Splendid Table, and has given more than 250 talks in the United States and abroad. His work has appeared in Ebony, the Guardian, and on NPR.org. He is also a Smith fellow with the Southern Foodways Alliance, a TED fellow and speaker, and the first Revolutionary in Residence at the Colonial Williamsburg Foundation

2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner inWriting | Nominee for the 2018 Hurston/Wright Legacy Award in Nonfiction | #75 on The Root100 2018

 Michael W. Twitty 

A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his black and white ancestry through food, from Africa to America and slavery to freedom.

Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one" of "the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine.

From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survancestors's three centuries. He sifts through stories, recipes, genetic tests, and historical documents and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia.

As he recounts his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the South's past. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover real America together.

Illustrations by Stephen Crotts

Clipping Files: Party Planning

Loiter Galleries in Long Beach California "Food as a Social Construct," Salon

The trick? Hire a winery or mixologist to add a tasting with each course or have an open bar.

It gives each table something to discuss, and adding something interactive takes the focus off discussing work.

With the holiday party season starting to rev up, take cues from expert party planners, whether you’re throwing your fete or attending your company’s annual bash. 

I absolutely love glassware! However, the gallery decided to go with earthware for dinner instead.

Planning a party

If you’re the mastermind behind a big corporate shindig or an intimate gathering of friends, here are some tips from the pros to carry it off without a glitch.

Think location and space and build out of that. 

• An invitation initially sets the tone for the event to come. “Everyone should send one, even for the annual holiday party. At the very least, you should design a charismatic email (or flyer) if you’re set on using electronic invites. Plain text emails don’t make anyone want to celebrate!” 

• Quality food and good music are always the most important components of an event; Décor and atmosphere are next in line. 

• Add the “WOW” factor by enlisting an unexpected entertainer to do an unforgettable giveaway or adding one element/interactive activity that engages the guest. 

• Timing is everything. On weeknights, the guiding maxim is: “The earlier, the better.” On weekends, “definitely after 7:30 pm.” Sunday afternoons, 2pm - 5pm are good times for a Salon small intimate brunch.

• Create an “experience,” not a theme. Have an activity woven throughout the event. Parties involving adults tend to be more upscale in direction and tone. 

• Go all out. It’s increasingly popular for even more traditional corporations and associations to ‘buy out’ entire nightclubs and restaurants to host private company outings or momentous celebrations. Guests enjoy that VIP feeling when the boss closes down a Chicago venue. It leaves partygoers on a high that lingers well past the actual event.”  

• Lastly, and most importantly- have fun planning it.

AS A GUEST:

While the party is intended for you, you must follow some rules, especially if you want to be invited back. 

Know what’s fashionably late. The rules depend on the event, but generally speaking, you should “arrive within an hour of the invitation’s start time. Longer than that is rude. At a strictly corporate event, however, there’s no such thing as fashionably late. You miss the opportunity to socially connect with your host if you arrive too late than the time specified on the invitation. Regardless of the theme and location, the event is still a business gathering and should be treated as such. 

Bring Something:

First, don’t forget your identification. You never know if you’ll need it. And if you’re going to a person’s home, whether it be the partner’s swank pad or a co-worker's condo, don’t go empty-handed. Bring a bottle of wine, candles, or some other consumable product. It’s a good idea to wrap it up for them to open later so they don’t feel pressured to serve it that night. 

Please keep it in check. 

“Business is business, after all.” Arrive on time, dress appropriately, and don’t drink too much. Nothing is worse than embarrassing yourself- you will hear about it long after the party season ends. People need to remember that corporate is not your birthday party! Have fun, but remember that your reputation with colleagues is more valuable than your dance solo on the lounge tables. 

I copied this article, ' Tis The Season to Party,’ by Danielle Tuffier, a writer at the TCW, in October. 

The River East Art Center recently hosted a sit-down dinner for 250 stakeholders. With that many business-minded folks in one room, the caterer took on the challenge of helping steer the conversation away from focusing solely on annual reports and bottom lines. In effect, they wanted to inject some fun.

Today's Chicago Woman (TCW) is a magazine for professional women in Chicago, Illinois. It was founded in 1982 and covers careers, finances, health, food, and wine. TCW also features profiles of notable Chicago women. 

Caryl Henry Alexander, Curator "Oasis in the Woods," Long Beach, CA.

Brazilian Black Bean Soup

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© Dotdash Meredith. All rights reserved. Used with permission.

Brazil’s cuisine often features smoky, grilled meats, but this vegetarian bean soup recipe is entirely meat-free. Instead, blackened jalapeños, fire-roasted tomatoes, and smoked paprika provide the Brazilian flair. A little molasses adds a sweet-toasty note, and the kale, while not traditional, bumps up your daily veggie count.

Prep/Cook Time: 1½ Hours, Servings: 8
Ingredients
2 jalapeño peppers
2 tablespoons extra-virgin olive oil
3 cups chopped onion
1½ cups diced carrot
5 cloves garlic, minced
4 cups low-sodium vegetable broth
4 15-ounce cans low-sodium black beans, rinsed
1 28-ounce can of fire-roasted diced tomatoes
3 tablespoons molasses
2 tablespoons lime zest
5 tablespoons lime juice
1½ teaspoons ground cumin
1½ teaspoons smoked paprika
⅛ teaspoon cayenne pepper, or to taste
3 bay leaves
1 teaspoon salt
¾ teaspoon ground pepper
4 cups chopped kale
Chopped scallions & chopped fresh tomato for garnish

Directions

Heat a medium skillet over high heat. Split jalapeños in half lengthwise, remove ribs and seeds, and place skin-side down in the pan. Cover the pan with foil and cook until the skins are blackened 7 to 10 minutes. Let cool, then dice.

Meanwhile, heat oil in a large pot over medium-high heat. Add onion and carrot and cook, stirring often, until starting to brown 6 to 8 minutes. Reduce heat to medium and continue cooking, stirring often, until soft, 3 to 5 minutes more. Add garlic and the diced jalapeños and cook, stirring, for 1 minute more.

Stir in broth, scraping up any browned bits. Cover and bring to a boil over high heat. Add beans, tomatoes, molasses, lime zest, juice, cumin, paprika, cayenne, bay leaves, salt, and pepper. Cover and return to a boil. Reduce heat to maintain a gentle simmer and cook, un­covered, for 30 minutes.

Remove bay leaves. Puree 4 cups of the soup in a blender (use caution when pureeing hot liquids), then stir it back into the pot. Stir in kale, cover, and simmer until tender, about 5 minutes. Serve garnished with scallions and tomatoes, if desired.

Plant Based Vegan BigMAC

 2025 has begun with a few of my family and friends sharing great recipes and meal prep ideas.  Shonna McDaniel's is into her vegan mode and crafting excellent, delicious plant-based dishes.  Here is a vegan & plant-based meal to try.  

https://gourmandelle.com/vegan-big-mac-burger/

This delicious vegan Big Mac McDonalds replica can be made in 10 minutes at home using easy-to-find ingredients! Anyone in your household will find this burger tasty with my vegan Big Mac sauce included! 

If you have non-vegans in your household, it’s quicker to make this vegan Big Mac at home than it is driving and waiting in line to order a non-vegan McDonald’s Big Mac (not to mention healthier, fewer calories,  cheaper, and better for the environment)

Ingredients for the burger patties:

• 1 can of black beans, drained and rinsed
• 1/2 cup of cooked brown rice
• 1/4 cup of bread crumbs
• 1/4 cup of chopped onions
• 1/4 cup of chopped green pepper
• 1 tablespoon of soy sauce
• 1/2 teaspoon of garlic powder
• Salt and pepper to taste

To make the burger patties, combine all the ingredients in a food processor and blend until the mixture is smooth. Divide the mixture into four equal portions and form each into a patty shape. Place on a baking sheet lined with parchment paper and bake in the oven for 20-25 minutes. 

For the special sauce

• 1/4 cup of vegan mayo
• 2 tablespoons of vegan Thousand Island dressing
• 1 tablespoon of yellow mustard
• 1 tablespoon of finely chopped onions
• 1 tablespoon of sweet pickle relish

@ Healthy Vegan Eating

Heat a grill pan over medium-high heat. Cook the burgers on each minute for 3-4 mins until heated through (or according to the package instructions if different).

While the burgers are cooking, chop your onions, lettuce and pickles.

To make the middle bun of the Big Mac, you can cut the top off the bun, so your bun has 3 parts.

Lightly toast all three bun parts by tossing them on the heat grill pan, face down, for 1 min, covered.

To assemble the burger, spread ½ to 1 tbsp Big Mac sauce over the bottom piece of each bun.

Then, add some minced onion, iceberg lettuce, one vegan cheese slice, one burger patty, and three pickle medallions (like at the restaurant).

Put the middle portion of the bun on next and spread with another 1 tbsp of Big Mac sauce, topped with onion, some lettuce,1 vegan cheese slice, 2nd burger patty, pickle medallions, and burger bun with more Big Mac sauce.

To melt the cheese, microwave each burger for 30 seconds or heat it in a pan with a cover.

Serve with a side of fries.

Nutrition Information

Serving size: 1 Burger Calories: 465 Fat: 24g Saturated fat: 6.4g Trans fat: 0mg Carbohydrates: 35.8g Sugar: 5.9g Sodium: 1432mg Fiber: 4.3g Protein: 27.2g Cholesterol: 0mg

Morning Star Farms- 

Hurry the Food Up

The Cultural Significance of Black-Eyed Peas in Black Culture During New Year's Celebrations

Dry Black-Eyed Peas Soaking 

Herbert Raney Jr's 2025 NY Day Black Eyed Peas

Shonna McDaniel's New Year's Day 2025 Dinner

Black Eyed Peas, Black Rice, Yams, Greens, Cornbread

My New Year's 2025 MENU started with sharing my dishes."

Black Eyed Peas and Beef Sausage

As New Year's Eve approaches, various traditions and customs dominate celebrations worldwide. In Black culture, particularly within African American communities, one such tradition stands out for its deep historical roots and symbolic meaning: the serving and eating of black-eyed peas. This custom is not just about a meal but is a profound expression of hope, resilience, and the aspiration for prosperity in the coming year.

The tradition of eating black-eyed peas for luck and prosperity dates back to the era of the Civil War. During tumultuous times, black-eyed peas were considered more of a humble food for livestock. However, they became a symbol of survival and resilience for enslaved Africans and, later, freed African Americans. The peas were one of the few nourishing foods available during these challenging periods, and thus, they became a symbol of good fortune.

2025 Kwanzaa Table

Seafood and Chicken Gumbo

Sweet Potatoe Pie with Pecan Topping

Tossed Green Salad

Akara (Accara): Nigerian and West African Black-Eyed Pea Fritters

The black-eyed pea is more than just a legume with its distinctive black spot. It's imbued with layers of symbolism. The peas represent coins or wealth; consuming them is believed to bring financial prosperity. Often, they are cooked with greens, which symbolize money, and served with cornbread, representing gold. This meal becomes a symbolic wish for a prosperous and lucky new year.

Over the years, the tradition of eating black-eyed peas has transcended beyond its origins. Many African American families consider it a culinary custom on New Year's Day. This practice is a nod to the past and a hopeful look towards the future. It's a tradition passed down through generations, keeping the history alive and connecting the present to the ancestral roots.

Today, black-eyed peas are featured in various New Year's dishes, creatively adapted to modern culinary practices while still holding their cultural significance. From Hoppin' John to black-eyed pea salads and dips, these recipes have become a staple at New Year's celebrations in many Black households.

Repost: Dabney & Co. - Cocktail Bar and Lounge, 344 North Rose Street, Kalamazoo, Michigan 49007

At Dabney & Co., this tradition is celebrated with a modern twist in the form of Black-Eyed Pea Hummus, part of the New Year's Eve celebration "All Gold Everything." This dish nods to the cultural heritage and presents a contemporary and flavorful take on the classic legume. As guests enjoy this unique hummus, they partake in a custom steeped in history and meaning, offering a sense of continuity, hope, and expectation for good fortune and prosperity in the coming year. At Dabney & Co., it's more than just a celebration; it's an experience that honors the legacy of strength and optimism that continues to thrive in Black culture.

Nigerian Akara Recipe

Akara (Accara) are tasty, deep-fried, Nigerian black-eyed pea fritters that are also quite popular in West Africa.

Prep Time 5hours hrs

Cook Time 30minutes mins

Total Time 5hours hrs 30minutes mins

Course: Breakfast, Brunch, Dinner, Lunch, Main Course Cuisine: Indian, Nigerian, West African 

Ingredients

1.5 cups black-eyed peas

1/2 red onion

2 scotch bonnet/ habanero peppers (optional)

3 tsp vegetable bouillon

Salt to taste

Oil for deep frying

Instructions

First, skin the beans. Soak them in water for 3 minutes. After about 3 minutes, the skins should start wrinkling a bit. Place the beans in a food processor with just enough water to cover them. Pulse the food processor about 5-6 times to agitate the beans. This process breaks the beans up and separates the skins. Be careful. Some water might splash out of the processor while pulsing the beans.

Pour the skinned beans into a bowl. Rinse several times to separate the beans from the skins, draining the skins with the water with each rinse. The skins should come off quickly because the skins are lighter and should float to the top.

Once the beans are clean, soak them in water for at least 4 hours or overnight.

After the beans have soaked, drain the water they have been soaking in and rinse them again.

Grind the scotch bonnet peppers to a rough paste using a mortar, pestle, or food processor, then set them aside.

Blend the beans and the onions with 1/2 a cup of water until completely smooth. The texture should be similar to that of a thick muffin batter.

Heat up oil for deep frying in a pan up to 375°F while preparing the batter.

Add the salt, bullion, and scotch bonnet peppers to the bean batter, mixing continuously for five minutes to incorporate air into the batter.

With a large spoon, drop the batter a spoonful at a time into the hot oil to fry. Fry for 3-5 minutes on each side until it is golden brown on both sides. Take out the frying oil and place it into a colander or on paper towels to drain.

Serve hot!

Let's Explore Food As a Social Construct: Beginning the Conversation

Junipers Garden, Brandywine MD, Oasis in the Woods, June 2023.

Hey there! Let's chat about the social aspect of food. I often bring this up when seeking funding for community engagement events at the museums and galleries I'm involved with.

 According to research, sharing food fosters positive feelings such as trust, empathy, and camaraderie among individuals. This is because eating is a primal need that evokes feelings of safety and comfort. When shared with others, it reinforces the idea of social support and belongingness.

Moreover, food has always been important in social dynamics across cultures. Meals are often used as opportunities for bonding among family members, friends, or colleagues. Food brings people together and creates a sense of belonging within a community.

Food rituals have existed for centuries, from ancient religious feasts to family dinners. They are about satisfying hunger, sharing experiences, and creating memories with others.

https://bowlsunset.com/unpacking-the-significance-of-food-rituals/

Closing of the Mess Hall in Rogers Park, Chicago, IL, with the International Art Group. Created a series of salons and gatherings around food to showcase artists' projects and have across-the-table conversations. 2010

 "A La Blanc" White Party, Bronzeville @ 43rd and Indiana in Chicago IL. Transforming alleyways into family-friendly community engagement. This party began during COVID-19, and five years later, the neighbors are still coming together as placekeepers and using the concept of food as a social construct. 2024

Flavor Your Water at the End of the Day its Refreshing

@ The Yummy Life.com 

"Great for entertaining! Flavored waters are very popular now, as more people are avoiding soda and juice. Make a variety of flavored waters to offer at your next party. Look how gorgeous they are! Refreshing, healthy, inexpensive, and beautiful. Plus you can make and refrigerate them well in advance of the party."

At the end of the day, regular old tap water- or a filtered version- is the way to go. I'm fortunate that Chicago is considered to have some of the best-tasting tap water in the U.S. I still prefer the taste of it filtered through a Brita Water Filter Pitcher--we've been using one for years. But I still need to drink more Water. 

Aside from my morning coffee, I need to remember to drink fluids throughout the day, even though I know it's essential for my health. I don't dislike Water, but I get bored with it. That was the motivation for starting to make flavored waters.

Subtle flavor without sweetness

These aren't sweet waters, so they'll be disappointing if that's what you expect. This is Water with subtle flavors infused into it. Water with a little something extra. A touch of flavor--not an explosion of flavor--with little or no sweetness. You've probably had pitchers of ice water with lemon served at restaurants. This is the same idea but with more variety. Many spas serve fancy waters like these, and it turns out that they couldn't be simpler to make. And they are oh-so-refreshing.

Supplies Needed:

• Fruit—whatever kind you like (except bananas); make sure it's good and ripe for maximum sweetness and flavor. You want to use all types of citrus and berries. I also found pineapple and watermelon to work well for flavoring Water. Any grocery stores sell small containers of pre-cut fruit if you want to avoid buying whole ones.
• Herbs are optional, but many herbs are a surprising complement to fruit flavors; almost any herb will work, depending on your preference. 
• Jars or pitchers -- I use 2-quart mason jars primarily, but any 2-quart pitcher will do.
• Fruit infusion pitcher—I recently purchased one of these. It's another option if you make infused waters regularly; it's an effortless, tidy way to strain fruit from a WaWaterFruit infusion water bottle. I love using this as a portable, on-the-go option.
• A muddler or wooden spoon is used for mashing fruit and herbs.
• Water -- I use filtered WaWaterbut regular tap water is fine if yours tastes good to you 

Fresh vs. frozen fruit. When in season, I prefer to use fresh fruit. However, the fresh version can be tart or flavorless when the fruit is out of season. Because fruit that is to be frozen is picked at the peak of ripeness, it is often the better option for the best flavor, sweetness, and nutrients. This is especially the case with berries and peaches.

A variety of fresh herbs. See whatever herbs you like or happen to have on hand. I picked all these from my herb garden and tried them in flavored waters. It's surprising how well they blend with most fruit flavors and amp up the refreshing factor of the WaWaterIt. It is the most obvious herb choice. I have also tried basil, rosemary, sage, thyme, lavender, and tarragon. They're all good.

I'll share some fruit and herb combos I've recently tried for flavoring. However, you can combine most fruits and herbs according to your favorite flavors and what you have in your fridge. I'll show you how to make five flavor combos. You can take it from there, creating endless flavor combos.

Quantities: My flavored water recipes all call for 2-quart jars or pitchers. However, I ran out of the 2-quart jars and used a few 1-quart jars, halving the recipe ingredients. Make sure to distinguish the different jar sizes. Making a full or half batch is easy, depending on your jar or pitcher size.

The first 2 waters are flavored with fruit only (no herbs)
WASH FRUIT THOROUGHLY! The citrus and berries must be clean to keep contaminants and bacteria from your water. The fruit isn't going to be peeled; I recommend organic fruit. 
1.  ll Citrus Flavored Water (adds refreshing tartness to water Slice 1 orange, 1 lime, and 1 lemon into rounds, then cut the rounds in half. Add to jar, press, and twist with a muddler or the handle of a wooden spoon. Dress enough to release some juices, but don't pulverize the fruit into pieces. Fill the jar with ice. our in watWater the top. tir it with the handle of a wooden spoon or a chopstick. Put a lid on it in the fridge and chill it. 

You can drink it immediately, but the flavor intensifies if made an hour or two ahead. It's even better the next day. Four hours later, straight from the fridge, the ice still hadn't melted entirely in mine. The ice at the top serves as a sieve to pour the water, getting fruit bits into your glass.
2. Raspberry Lime Flavored Water (beautiful color and mildly tart)—Quarter 2 limes; squeeze the juice into the jar with your hands, then throw in the squeezed lime quarters. Dd raspberries. Dress and twist with a muddler to release some juices (don't pulverize the fruit). Leave the jar with ice, then add watWater the top. Tir, cover and refrigerate.

The following 3 drinks of wastewater flavored with fruit and herb combos

3. pineapple Mint Flavored Water (a hint of minty sweetness). dd a sprig of mint to the jar--you can throw in the whole sprig or remove the leaves from the sprig if you prefer to have the mint swimming around and distributed in the jar. Muddle the mint- the goal is to bruise the leaves and release their flavor- but don't pulverize them into bits. Add pineapple pieces, press them, and twist them with the muddler to release juices. Add ice to the top and then cover it with water and refrigerate. 

4. Blackberry Sage Flavored Water (subtle, refreshing flavor). Add sage leaves to a jar and bruise with a muddler. Add blackberries; press and twist with the muddler to release their juices. Fill the jar with ice cubes, add Water to the top, stir, cover, and refrigerate.

5. Watermelon rosemary-flavored WateWatervely flavor combo). Add a sprig of rosemary to the jar and muddle gently (rosemary releases a strong flavor without much muddling). Add watermelon cubes; twist and press gently to release juices. Fill the jar with ice cubes, add Water to the top, stir, cover, and refrigerate.

Here's the Whole gang. It's hard to pick a favorite because they all have a different, distinctive flavor. All citrus and raspberry lime are both quite tart (and refreshing!), the watermelon rosemary and pineapple mint are the sweetest, and the blackberry sage has the mildest flavor (that may be because my out-of-season blackberries weren't very flavorful). Enjoyed all of these and love having a variety in my fridge. You can get creative and use this simple method to combine all kinds of fruits and herbs. 

How long will they keep? They can be kept in the fridge for up to 3 days with a lid. It only takes a few minutes to make several varieties to keep on hand. No more boring water for me!

Pour a glass. If ice is still left in the jar (my ice lasts up to 24 hours in the fridge), it will filter out the fruit/herb bits as you pour Water into a glass. After the ice melts, if you don't want to drink fruit bits with the wastewater, use a small wire strainer to remove them as you pour them into your drinking glass. 

I use flip-top caps for easy, no-mess pouring. They filter out the fruit and ice as you pour.

Just pour and enjoy a refreshing glass of fruity wateWatereeten it up if you must. If you have a sweet tooth and find these flavored waters undrinkable without some sweetener, go ahead and stir in some simple sugar syrup, honey, agave syrup, or whatever sweetener you prefer. A teaspoon of sugar only has 15 calories, so go ahead and add one to your glass. Even though a single can of soda or juice has the equivalent of 10 teaspoons of sugar, you are still way better off drinking slightly sweet Water. If you are hooked on sweet-tasting drinks and want to reduce or eliminate sugar or artificial sweeteners, you may need to wean yourself gradually. Unsweetened beverages are an acquired taste. Prefer them now, but it took me a while to get there.

Award Winning Rib Rub for Baby Back Ribs

Award Winning Rib Rub for Baby Back Ribs

The secret recipe!

PREP TIME 5 minutes mins

COOK TIME 5 minutes mins

TOTAL TIME 10 minutes mins 

COURSE Dry Rub CUISINE American CALORIES10 kcal

INGREDIENTS

3/4 c Paprika

1/4 c Granulated Garlic

2 tbsp. Chili Powder

2 tbsp. Salt

1 tbsp. Cayenne

1 tbsp. Cumin

1 tbsp. Black Pepper

2 tsp. Oregano

2 tsp. Onion Powder

1 tsp. Thyme

INSTRUCTIONS

Combine all ingredients in a medium-sized bowl. Apply rub liberally to your baby's back ribs.

Use this rub or either baby back ribs or St Louis-style spare ribs. Apply just enough rub that you can still see some of the meat, pat it into the ribs, and let it stand for at least 30 minutes before placing the ribs in your smoker.

How Long Should the Rub Be on the Baby Back Ribs Before Cooking?

I like to let the rub sit on the meat for at least 30 minutes and up to an hour before the ribs go on the smoker. That is about how long it takes for the salt to draw moisture out of the meat and turn the remaining ingredients into a paste that looks like it is melting into the meat.

Some people like to prep ribs the day before cooking them and let the rub sit on the meat overnight. While there is nothing wrong with letting the rub sit overnight, I have not found that the extended time provides any meaningful benefit.

What Do You Use to Get the Rub to Stick to the Ribs?

You have several options for getting the rub to stick to the ribs.

The first option is to take your time. Sprinkle the rub onto the meat side of the ribs and wait 30 minutes for the rub to melt into the meat before flipping them over and applying the seasoning to the bone side.

You could also use a binder to help the rub adhere. Standard binders include a thin layer of olive oil, yellow mustard, or mayonnaise.

The flavor of the binder does not come through in the finished ribs.

This is a Dry Rub for "Low" and Slow" Ri" s

This rub has two types of sugar, so it should only be used if you cook your ribs at a low temperature.

If you try using this rub for high-heat grilling, the sugars will scorch, and the ribs will come out dark and bitter…and nobody has time for that!

I'm begging you, please don't your ribs.

There are MUCH better ways to get the tenderness you're looking for in a rack of ribs. The method I'm using will also allow you to infuse flavor into your ribs, which boiling does not. I have spent a lot of time researching and practicing ribs. I could write pages about all the details, but for now, I'll stick to the basics of what you need to know to make championship ribs.

Set up your grill for indirect heating (or use your smoker) and remove some fruitwood.

The first step to making a good rib is peeling the membrane off the back. This thin, skin-like covering on the bone side of the ribs prevents flavor from entering. You can ask your butcher to remove it. If you're doing it yourself, use a paper towel and pull it from one end to the other. Once you get it started, it comes off easily.

Let the ribs set, and let that rub soak in marinate for 30 – 60 minutes.

Place the ribs on your grill, far away from heat. Smokers are convenient because they allow you to get great smoke into your ribs without the fear of scalding them. You can still make it work on your grill—just be careful. Keep the temperature in the 225 range. If grilling at high temperatures is your only option, check out this Hot and Fast Baby Back Rib recipe.

We use a variation of the 3-2-1 method for our ribs. Smoke-Wrap-Baste.  The variation is all up to you. How much smoke do you want –  a lot? Then stick to 3 hours. Then 1 hour is plenty. The answer lies in the 1 – 3 hour range, and it's up to your distaste buds to decide.

The next step is to wrap. Easy – just individually wrap them in heavy-duty aluminum foil.

Similar to the first step, the timing is all up to you. I have found wrapping takes at least an hour, usually at most two hours. It's all about getting them to the perfect tenderness—not falling off the bone. If you wanted that, you could have thrown them in a crockpot. Anyone can make them fall off. Your guests will drool with jealousy and amazement when they pull clean from the bone when you take a bite.

The last step is to glaze. If your sauce smears, don't take it easy on your ribs. You don't want to rub it off.

I would like to bring some heat back, so I'll use a spicy sauce here, but it's your preference. I use a spicier sauce and then drizzle a bit of dark brown sugar to balance the flavors. But then again, I really like sugar. And like the other steps, the time is up to you. The longer you leave them on this step, the more firm the sauce will become. 

 If you wish to use the traditional dry Memphis style, skip this step!

VINTAGE Deviled Egg Platter w/ Salt & Pepper Shakers Set Japan

  I was thrift store shopping this weekend with Suzetta Withtaker and my granddaughter found this darling vintage deviled egg platter. Of course, I had to make some deviled eggs to accompany it today. 

I already had some pickled, boiled eggs in the fridge from Easter weekend. I cut the eggs in half, removed the yolk, mashed the egg yolk, added mustard, mayo, and spicy mayo. I topped it with black olives and a shake of paprika. 

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Egg-actually the Right Time for Collectible Deviled Eggs Platters 

This is the time of year that many pull out a plate they haven’t seen for a year — the deviled egg platter, or egg plate, with its perfect oval indentations. Deviling is a term for mixing hot spices into foods. Serving deviled eggs is common during the Easter season. The deviled egg first became a popular snack for drinks during the 1930s. Hundreds of deviled glass or china egg plates were made to showcase the appetizer. 

American egg plates can be found in many Depression glass patterns. Duncan & Miller Glass Company is considered the earliest version of the Early American Sandwich pattern. Imperial, Heisey, Spode, Lenox, Anchor Hocking, Fenton, Fire King, Fostoria, Hazel Atlas, Indiana, Jeannette, and Pyrex are just a few of the other well-known glass makers who make egg platters. During the 1950s and 1960s, many china patterns included a deviled egg plate, and the egg plate’s popularity peaked in the 1950s. 

Today, you can find deviled egg platters in thrift stores, flea markets, and other online vintage sellers. Or you can just check your mother or grandmother’s china cabinet!  

Here are some collectible platters for those who love the cooked egg yolk, mustard, and mayonnaise mixture topped with paprika and put back into a half egg-white “shell.” 

Fireworks Firestarters Firecider

I think I found my people, Fireciders... Oh I dance and sing, making these 

Ok, so... Here are 9 recipes... Most importantly, add, subtract, and just have fun... It's your journey!!

Does anyone want some recipes...... I name mine because.. why not...

The Massive Remedy:

2 cinnamon sticks, 1 tsp cloves, 1 tbsp black peppercorns, 1-star anise, 2 large pinches of fresh sliced Ginger, 1 large pinch of freshly sliced turmeric, 1/2 handful of fresh cranberries, 1/2 handful of blueberries, 1/4 cup of raw beets sliced, 1/4 cup garlic cloves, 1/4 cup fresh garlic cloves, 1/4 cup Fresh sliced Anaheim pepper, 4 slices of red onion, 4 slices of the each of the following lemon & lime & apple & orange, topped well with fresh cut Rosemary that I had to push in there, 1/2 cup 100% pure uncooked honey and finally Apple cider vinegar with the mother.

Herbal:

2 cinnamon sticks, 1/2 tbsp of black peppercorns, a large pinch of fresh sliced Ginger, just a pinch of freshly cut turmeric, 1-star anise, 1/2 handful of both blueberries and raw cranberries, 1/4 cup fresh sliced beets, 1/4 cup garlic cloves, 1/8 cup fresh sliced Anaheim pepper, 2 slices of red onion, 4 slices of apple & lemon & lime & oranges, fresh cut Rosemary on top, 1/2 cup os 100% pure uncooked raw honey, and finally Apple cider vinegar with the mother

The Fruit One:

3 cinnamon sticks, a decent pinch of cloves, 1-star anise, 1 pinch of fresh sliced Ginger, 1/4 pinch freshly sliced turmeric, a large handful of raw cleaned cranberries, a large handful of fresh blueberries, 5 slices each of apple & lemon & orange & lime, few sprigs of new cut Rosemary, 1/2 cup raw 100% pure uncooked honey, and finally Apple cider vinegar with the mother.

Vitamin C:

It was late with these two; they were last, so the measurements could have been written down... I had all this leftover stuff, so I decided to build it:

1 tbsp black peppercorns, cinnamon, 1/4 cup fresh Ginger, a little less than 1/8 cup of freshly sliced turmeric, a handful of cranberries, 1/4 cup Anaheim pepper, 7 garlic cloves, 5 slices red onion, 1/8 cup fresh beets, around 6 slices of lemons & 7 slices of oranges, 2 lime slices that were left, lots of new cuts Rosemary, 1/2 cup 100% pure uncooked honey, and Apple cider vinegar with the mother

Tropical infusion:

2 cinnamon sticks, 3-star anise, 1 tbsp whole cloves, 1 tbsp mint, 4 garlic cloves, 1 handful quartered pineapple slices, 4 lime slices, 5 orange slices, 6 lemon slices, 3  apple slices, 3 more quartered pineapple slices, 1/8 cup cranberries, 1/8 cup blueberries, 1/2 cup raw, unfiltered honey, top with apple cider vinegar with the mother and cheesecloth the top. Then, close your jar.

Herbal Dream: (note- I had fresh roots)

1 cinnamon stick, 3-star anise, 2 tbsp whole black peppercorns, 1 large pinch whole cloves, 1 pinch fresh sliced beets, 6 garlic cloves, 1/8 cup Anaheim peppers, 1 large pinch of diced fresh mullein, 1 tbsp burdock root, 2 tbsp fresh sliced Ginger, 1 heaping fresh sliced turmeric, 2 tbsp freshly sliced horseradish root, 1 pinch cilantro, 2 slices red onion, 2 slices apple, 3 slices lime, 4 slices lemon, 3 slices orange, 1/8 cup cranberries, 1/8 cup blueberries, top with fresh cut Rosemary, 1/2 cup ra,w unfiltered honey, and then fill the rest with apple cider vinegar with the mother and cheesecloth the top. Then, close your jar.

Healer's Remedy:

1 cinnamon stick, 5-star anise, 1 tbsp whole cloves, 2 tbsp whole black peppercorns, 1 pinch cayenne pepper, 2 radish slices, 2 pinches of fresh sliced beets, 6 garlic cloves, 1/2 cup Anaheim peppers, 1 large pinch of fresh cut mullein, 1 tbsp burdock root, 2 tbsp fresh sliced Ginger, 1 heaping tbsp freshly sliced turmeric, 1 pinch freshly sliced horseradish root, 2 slices red onion, 2 slices apple, 3 slices lime, 4 slices lemon, 3 slices orange, 1/8 cup cranberries, 1/8 cup blueberries, fresh Rosemary, 1/2 cup raw unfiltered honey, and then fill the rest with apple cider vinegar with the mother and cheesecloth the top. Then, close your jar.

Super Fire:

1 cinnamon stick, 3-star anise, 3 tbsp black peppercorns, 1 tbsp cayenne pepper, 2 LG pinches of fresh sliced beets, 6 garlic cloves, 1 handful of fresh sliced jalapenos, 2 tbsp fresh sliced Ginger, 1 heaping tbsp freshly sliced turmeric, 2 tbsp newly sliced horseradish, 1/8 cup cilantro, 3 slices red onion, 2  apple slices, 4 lime slices, 3 slices lemon, 1/8 cup cranberries, fresh Rosemary, 1/2 cup raw, unfiltered honey, and then fill the rest with apple cider vinegar with the mother and cheesecloth the top. Then, close your jar.

4 tbsp freshly sliced horseradish, 4 tablespoons fresh cut mullein, 9 slices jalapeno, 7 slices fresh quartered pineapple slices, 1 pinch fresh sliced Ginger, 1/8 cup cilantro, 1 pinch freshly sliced turmeric, 7 garlic cloves, 5 slices oranges, 1 tbsp black peppercorns, 1/8 cup cranberries, 1/8 cup blueberries, Rosemary, 1/2 cup raw, unfiltered honey, and then fill the rest with apple cider vinegar with the mother and cheesecloth the top. Then, close your jar.

#1 What are they- fire ciders...

#2 What do they do- Immune system booster (short answer)? Yes, as they have medicinal value... I looked up everything and read books... The internet has all the answers, too...several studies have shown that the tonic helps the body balance blood sugar levels and reduce inflammation... helps relieve nasal congestion, supports digestion, warms the body during cold seasons, boosts immunity, helps the body balance blood sugar levels and reduce inflammation.

#3 Why are there so many kinds, and what is each for? Because they are fun. Some people like fruity versions, others like the spicy ones. Herbal ones are great when you're sick, and vitamin C is also good.

#4 Do you have to boil them, ferment them, etc... - DO NOT BOIL THEM; just make them and keep them in an excellent, dark space

#5 How long do they sit - mine are sitting 6wks, then I will strain them

#6 How long do they last - after straining, put the juice in a jar in the fridge for up to 6 months... Thanks the remaining ingredients and mash through a strainer and pour through a cheesecloth and then use that juice to add to your apple cider vinegar with the mother to start a new batch

#7 How much do you take? It's up to you!!! If you're new, start with a tbsp and then a tablespoon of honey afterward... Work up to a shot a day.

#8 What's apple cider vinegar with the mother - Apple Cider Vinegar with Mother is the purest form of Apple Cider Vinegar you can get. It has yet to be fussed with; it is unrefined, unfiltered, and 100% natural- YES, IT HAS TO BE THIS KIND.

#8 How much apple cider vinegar with the mother do you use- I have put all the recipes in the post... Starting from the bottom to the top. So, in the end, fill your jar up, leave about a half inch, and add cheesecloth as a barrier between the metal lid and your ingredients.

#9 What do I do with it- leave it in a cool place for 6 weeks and shake it daily... You should add more apple cider vinegar.

#10 What size jars- I bought 32oz jars... But I've seen folks Clean and recycle their jars at home. It's a beautiful way to keep Mother Earth clean!! I'll be reusing my jars!!!!

For #11, do I mix it with water? No!!!!

#12 Which is best for inflammation - it depends on what kind of inflammation you have... If it's the esophagus, that's trial and error. Because apple cider vinegar is bitter, all be, and we're adding vital ingredients...

But it helps the body balance blood sugar levels and reduce inflammation.

#13 What's best for kids- well, my boyfriend hates apple cider vinegar, so I made the tropical one with pineapple and fruit .. that's his go-to... Make a really fruity one.

#14 Do you always add honey? No, but I did this. I'm just getting started on making a plethora more and more...

#15 Can I use store-bought prepared horseradish - no, it has so many preservatives... However, someone found one that did not!! That was a rare find because it'll make you cry

#16 How do you store your roots- freezer... Lol, you can store your Ginger, your horseradish, and your turmeric in the freezer. That way, it keeps.

#17 Does it need to sit on the counter or in the fridge - it depends on your climate... Currently, it's cold in my area!! So, mine is on the old freezer top .... And it gets shaken every day... Now, come this summer, it will get boiling here, and it will be in the fridge...

#18 Do I have to follow the recipes - NO!!! Have fun. Make it your journey to find what you like, and it's your creation 

#19 Why do you have so many recipes - why not... I do not have a fire cider recipe book, but I understand it exists... They have hundreds of recipes... I wanted to find ways to help friends and family and started this ...ney... Along with healing my body,!!!

I have autoimmune issues, and I'm tired of medication that doesn't work... So I took it to the kitchen... Our ancestors did this... My doctor says I'm doing more suitable for my body with these than they can... I can't hardly eat anything...My body aches in pain, but I'll find something for them, too! I'm working on a rosemary beeswax salve, and I go out in the forest and forage for mushrooms, herbs, and anything else to learn.

Please have fun making them either on your own or with friends... Put some music on and create to your heart's content.

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