Moving

Over the next month, I’ll be moving all my content (and eventually adding a few more bells and whistles) over to Home Kitchen Studio.

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Lemon shake-ups for adults

It’s fair time. I’m kind of a huge fan. Greasy food, animals, rides, and more greasy food.

What are your favorite fair foods? I have so many they fit into a bulleted list:

  • Candy apples (caramel is ok in a pinch – no nuts, thanks)
  • Elephant Ears
  • Funnel Cakes
  • Fresh Cut Fries
  • Corn dogs (foot long and slathered with mustard, preferably)
  • Cotton Candy
  • Grilled sausage and pepper sandwiches
  • Lemon shakeups

We are headed to the Hartford Fair on Thursday, where I will be trying to consume as many items on the above list as possible. It was with this fair food fixation that I viewed the inspiration recipe for this month’s recipe swap.

All I could think about were those lemon shake ups, and how I always wanted to make them at home, and what a great mixer I always thought they’d be. And now I have found out that I was right.

I think it would mix well with vodka too, but gin is my summer thing. And of course, don’t mix it with anything if you want Lemon shake-ups for kids.

Lemon Shake-ups

  • Juice of three lemons
  • 1/2 C sugar
  • 1 C water
  • Gin (for the adult version)

Mix all, and shake in a cocktail shaker. Try 2 or 3 parts lemonade to 1 part gin, depending on how long of a day you’ve had.

If you want, you can make fun straws that say the thing you wish you could say to your kids after a day of making them 6000 meals and snacks of which they eat only 2 bites and then declare they are not hungry.

About the Recipe Swap: The recipe swap is organized by Christianna at the Burwell General Store. Each month, a collection of bloggers reinterprets a classic recipe selected by Christianna. Click below to see what other recipe swappers did with this one.



Fried okra patties

Okra, like beets, seems to be pretty polarizing. Haters call it “slimy.” I just think it has nice character. I especially love the pop of those seeds.

Okra is delicious sliced, sauteed in olive oil, and topped with Tobasco. It’s also good (like a lot of things) battered and fried. As a bonus, frying it seems to make it more palatable for those who are on the fence about it.

Instead of battering and frying them whole, I slice them, mix them right into the batter, and fry in patties.

They really don’t look like much. But they sure make a good TV watching snack.

The only sad thing about these patties was the lack of Tobasco, as ours was a casualty of the recent power outage.

Okra patties (makes one serving of four small patties)

  • 1 C sliced okra
  • 1/4 C chickpea flour
  • 1 egg
  • 2-4 T olive oil, for frying

Mix okra, flour, and egg. Heat olive oil in a saute pan. Drop spoonfuls of the batter into the oil, spreading it out to make an even patty (all okra slices should be in one layer). Brown on the first side, flip and repeat. Drain on paper towels. Top with salt and pepper.

Roasted beets

I think beets are one of those things that either you love or you hate. I’m in the love category, while hubs and the kids are firmly in the hate camp.

I roasted two weeks worth of CSA beets today, much to the hate camp’s dismay. They find the smell of cooking beets distasteful.

For those of you who are beet fans, have you ever tried roasting them? It’s super simple. Trim off the greens, give them a scrub, spread them on a baking sheet, and pop them in a 400 degree oven until tender. Depending on the size of your beets, it will take an hour or more.

After they cool down, the peels come off really easily.

I peel them all and stick them in the fridge for snacks and salads. One of my favorite ways to eat them is with goat cheese and a drizzle of Orange Olive Oil.

Green Goddess Dressing

A generous coworker of mine recently brought in a variety of herbs from her garden to share with whoever wanted a few. No longer having an herb garden of my own, I grabbed some basil, chives, lemon balm and oregano. Faced with a glut of CSA lettuce, I used them for dressing.

I think that real Green Goddess Dressing has anchovies in them, but I don’t care for them. And I subbed lime for lemon juice. But other than those changes (that account for 50% – 66% of the ingredients, depending on whether you’re counting the anchovies) it’s totally legitimate Green Goddess Dressing.

Hubs ate most of it as a dip for potato chips, but I did have a little as a sauce for this funny taco, made from a lettuce leaf and strip of bacon.

Green Goddess Dressing

  • 1/2 cup herbs (use whatever you have)
  • 3 T mayonnaise
  • Juice of one lime

Throw everything in the food processor and pulse until herbs are chopped and all is well blended. If it’s too thick, splash a little olive oil in. Too thin, add more mayo. No exact science here.