Having officially made the switch from hot tea to iced this week, I thought it would be a good time to share my favorite hint for summer beverages. While sugar cubes are a lovely choice for wintry beverages, they'll be sitting at the bottom of your glass just looking cute well into an iced tea or coffee. So, I like to keep a jar of simple syrup on hand in the fridge all summer.
The ratio of sugar to water can be anywhere from 1:1 to 2:1; I tend towards making it concentrated and using less, so I have to restock less often. The typical method is just to boil the two together until dissolved, but if it's too hot to use the stove even for that small job, you can just pour the two together and give the jar a little shake every time you walk past. Add a favorite fresh herb or citrus zest to the mix for a flavored syrup (say, some mint for this weekend's julep?), if you like.
If a tall pitcher of lemonade is more your style, here's a hint for you: a recent issue of Cook's Illustrated recommends juicing lemons or limes a few hours in advance (but less than six). There are flavor compounds in the juice that oxidize and hit their peak in that time frame. (Orange juice, however, is best freshly-squeezed.)
Friday, May 4, 2012
Tuesday, May 1, 2012
The Holy Father's Prayer Intentions for May, 2012
General Intention: The Family. That initiatives which defend and uphold the role of the family may be promoted within society. .
Missionary Intention: Mary, Guide of Missionaries. That Mary, Queen of the World and Star of Evangelization, may accompany all missionaries in proclaiming her Son Jesus.
O Jesus, through the Immaculate Heart of Mary, I offer You all my prayers, works, joys and sufferings of this day for all the intentions of Your Sacred Heart, in union with the Holy Sacrifice of the Mass throughout the world, in reparation for my sins, for the intentions of all our associates, and in particular for the intentions of the Holy Father for this month. Amen.
Tuesday, April 24, 2012
How Long Can I Keep This?
Between citrus season, a meatless Lent, and the coming of spring, a lot of fresh produce has come and gone through my fridge. Living in the suburbs and having a toddler in tow means I don't get to shop as often as I'd like, so I have to be savvy about what will keep for a few weeks and what to use up quickly. Lately, I've been referring quite a bit to this blog post on how to store various types of produce. Some of the less well-known tips include storing asparagus in a jar of water (above), wrapping celery in foil, and not washing grapes and berries until just before you eat them.
For a more comprehensive listing (read: way more information than you'll ever need), StillTasty contains a database of almost any food you can think of. What I love is that they give you storage times for peak eating, but also differentiate between "highest quality" and "still safe to eat" (because we all fudge things from time to time). They also have an iPhone app, if you're so inclined.
One thing that's helped immensely with cutting down waste is keeping a container in the freezer for making stock. Along with some of the better scraps from chopping vegetables (celery and leek tops, those onion layers that aren't quite skin), I'll throw in anything that starts to look like it's going downhill. I'm not tempted to hang onto it, because it's not waste, and cleaning out my crisper is a much less arduous task.
Related:
For a more comprehensive listing (read: way more information than you'll ever need), StillTasty contains a database of almost any food you can think of. What I love is that they give you storage times for peak eating, but also differentiate between "highest quality" and "still safe to eat" (because we all fudge things from time to time). They also have an iPhone app, if you're so inclined.
One thing that's helped immensely with cutting down waste is keeping a container in the freezer for making stock. Along with some of the better scraps from chopping vegetables (celery and leek tops, those onion layers that aren't quite skin), I'll throw in anything that starts to look like it's going downhill. I'm not tempted to hang onto it, because it's not waste, and cleaning out my crisper is a much less arduous task.
Related:
- Making Bananas Last (Cook's Illustrated)
Saturday, April 21, 2012
Getting in a little weekend baking?
This infographic from America's Test Kitchen might be of some help (click for larger version):
I'm making lemon squares, but with Key Limes instead (fingers crossed!). What's in your oven?
I'm making lemon squares, but with Key Limes instead (fingers crossed!). What's in your oven?
Thursday, April 19, 2012
A little food for thought ...
... for wedding season.
It is springtime, and weddings are aplenty. One of the traditions performed at many weddings is the garter toss. [...] One such event happened at the wedding of a couple I knew in college. Matt and Julie married last week, and when the time came for the garter to be removed, Matt did something unexpected. As Julie sat in her chair, Matt approached her with a water basin and a towel. With perfect tenderness, he humbled himself and made a beautiful gesture of his service to her.Read it all (and see the beautiful photo) here.
Wednesday, April 18, 2012
Kitchen Crock Essentials

I was recently watching a PBS cooking show where they discussed essential items for your kitchen crock. Among the items listed was a stainless steel ruler. I'm not sure why this hadn't occurred to me before; I'm constantly trying to estimate the size of rolled-out dough by holding my recipe printout up to it (with greasy/floury hands, of course), or digging through my sewing cabinet when I can't remember if my springform pan is a nine- or ten-inch model. It would also be good for cutting perfect strips for a lattice crust or a grid for homemade crackers.
One use I would never have thought of was for reducing liquids. To reduce a sauce to a particular amount called for (say, ½ cup), measure the depth of that much water in the pan you will be using in advance. You'll save yourself a lot of pouring scalding-hot liquid back and forth.
The trick seems to be finding a ruler without a cork backing. If you're searching online, look for double-sided rulers, such as this model, since they're sure to be steel-only.
So, what else am I missing out on? Do you have any unusual tools in your kitchen arsenal?
Tuesday, April 17, 2012
Hint of the Day: Sifting Powdered Sugar
Monday, April 16, 2012
Happy 85th Birthday, Holy Father!
Sunday, April 15, 2012
An Eastertide Picnic
My family decided to belatedly engage in the European tradition of an Easter Monday walk and picnic (in keeping with the day's Gospel reading of the encounter on the road to Emmaus). Trouble was, all my plastic food containers had been pressed into service following my son Tommy's birthday party yesterday, and I needed something that would sit vertically in my suitcase-style picnic hamper.
Canning jars came to the rescue. From 2 quart to 4 ounces, each served a purpose from entree to relish. Pictured from left to right: roasted chickpeas, strawberries, ham and cheese gougeres, tomatos and herbed cheese, olives and cornichons.
Saturday, April 7, 2012
"The work of the bees, and of your servants' hands"

It's no secret that the Church Ladies are big fans of the revised translation of the Roman Missal, and those of us attending an Ordinary Form Mass for Easter Vigil are more than a little excited to hear the revisions on the Exultet (Easter Proclamation)! This ancient hymn of praise is typically sung by a deacon (but can also be sung by a priest or cantor). The poetry and drama of the Exultet calls the whole Church – in heaven and on earth – and the whole world, including all of creation, to rejoice in the Resurrection of the Lord!
We're printing the text here for you to enjoy ahead of time, but if possible, hear it sung at Mass tonight. It's an annual liturgical goosebump moment that's not to be missed!
Exult, let them exult, the hosts of heaven,exult, let Angel ministers of God exult,let the trumpet of salvationsound aloud our might King's triumph!Be glad, let earth be glad, as glory floods her,ablaze with light from her eternal King,let all corners of the earth be glad,knowing an end to gloom and darkness.Rejoice, let Mother Church also rejoice,arrayed with the lightning of his glory,let this holy building shake with joy,filled with the mighty voices of the peoples.(Therefore, dearest friends,standing in the awesome glory of this holy light,invoke with me, I ask you,the mercy of God almighty,that he, who has been pleased to number me,though unworthy, among the Levites,may pour into me his light unshadowed,that I may sing this candle's perfect praises.)(V. The Lord be with you. R. And with your spirit.)V. Lift up your hearts. R. We lift them up to the Lord.V. Let us give thanks to the Lord our God. R. It is right and just.It is truly right and just,with ardent love of mind and heartand with devoted service of our voice,to acclaim our God invisible, the almighty Father,and Jesus Christ, our Lord, his Son, his Only Begotten.Who for our sake paid Adam's debt to the eternal Father,and, pouring out his own dear Blood,wiped clean the record of our ancient sinfulness.These then are the feasts of Passover,In which is slain the Lamb, the one true Lamb,whose Blood anoints the doorposts of believers.This is the night,when once you led our forebears, Israel's children,from slavery in Egyptand made them pass dryshod through the Red Sea.This is the nightthat with a pillar of firebanished the darkness of sin.This is the nightthat even now, throughout the world,sets Christian believers apart from worldly vicesand the gloom of sin,leading them to graceand joining them to his holy ones.This is the night,when Christ broke the prison-bars of deathand rose victorious from the underworld.Our birth would have been no gain,had we not been redeemed.O wonder of your humble care for us!O love, O charity beyond all telling,to ransom a slave you gave away your Son!O truly necessary sin of Adam,destroyed completely by the Death of Christ!O happy faultthat earned so great, so glorious a Redeemer!O truly blessed night,worthy alone to know the time and hourwhen Christ rose from the underworld!This is the nightof which it is written:The night shall be as bright as day,dazzling is the night for me,and full of gladness.The sanctifying power of this nightdispels wickedness, washes faults away,restores innocence to the fallen, and joy to the mourners,drives out hatred, fosters concord, and brings down the mighty.On this, your night of grace, O holy Father,accept this candle, a solemn offering,the work of bees and of your servants' hands,an evening sacrifice of praise,this gift from your most holy Church.But now we know the praises of this pillar,which glowing fire ignites for God's honor,to fire into many flames divided,yet never dimmed by sharing of its light,for it is fed by melting wax,drawn out by mother beesto build a torch so precious.O truly blessed night,when things of heaven are wed to those of earth,and divine to the human.Therefore, O Lord,we pray you that this candle,hallowed to the honor of your name,may persevere undimmed,to overcome the darkness of this night.Receive it as a pleasing fragrance,and let it mingle with the lights of heaven.May this flame be found still burning by the Morning Star:the one Morning Star who never sets,Christ your Son,who, coming back from death's domain,has shed his peaceful light on humanity,and lives and reign for ever and ever.Amen.

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