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(Image credit: @inagarten/ Instagram)
Ina Garten isn’t slowing down just because she knocked it out of the park with her 2016 cookbook, Cooking for Jeffrey. She is currently testing recipes for her new cookbook and posted a butternut squash gratin on her Instagram, hinting at what may be lurking in the pages.
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(Image credit: Faith Durand)
It’s not just pepper’s better half or what makes you float in the ocean — good ol’ sodium chloride can also be a very handy household cleaner! Here are some of the many around-the-home uses of salt, as described by cleaning guru Debbie Sardone of SpeedCleaning.com.
Hint: When we say “salt,” we’re talking run-of-the-mill table salt. You can really use any type of salt, but those tend to cost more money, so why not go with the less expensive option?
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For 30 days this month we’re exploring Whole30, the 30-day reset and refocus on whole foods. Whole30 isn’t a diet or a judgment of foods as “good and bad.” It’s actually a short-term reset that has helped many of our readers cook more and figure out the foods that make them feel their best. Read more about our coverage here.
You did it! You just finished day 30 of the Whole30 program. Congratulations! You went a month without gluten, legumes, sugar, dairy, grains, and carrageenan and it’s time to celebrate. Break out the cake and Champagne and go to town, right? You can order pizza now, right?
Not so fast. What a lot of people might not know is that Whole30 doesn’t really end right after day 30. Yes, I’m sorry to break the news.
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Earlier in the challenge, I asked people to pose like Grok for a chance to win a pretty epic prize. The rules were simple, but the ingenuity and thought put into every submission were far from it. So after much posing, primping, and staging, here are our finalists!
Picking a short list of favorites was challenging, so the Worker Bees and I threw our favorites into a pot and chose the first six.
What do you think, folks? Who hits the most accurate pose? The most creative? The most intense? I’ve got to say, I’m impressed by each and every one of them. Pick your favorite and vote in the poll below.
Voting will close and a winner will be announced at 6 p.m. PST, Wednesday, January 25.
Karen T.
Kevin Q.
Sheena F.
And a big thanks to everyone who sent in a picture! Check out the photo stream here to check out the rest of the entries on Instagram.
Stay tuned. I’ll be publishing reader-created content all week long. In the meantime, Grok on!
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The post Contest Poll: Grokpose for $1,000 appeared first on Mark’s Daily Apple.
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The virtues gained from packing a salad for lunch are many, but then again so are the potential pitfalls. Specifically, popping the lid off of a plastic container lined with limp lettuce and scattered with soggy and uninspired toppings does not bring lunchtime joy. But rest assured, we have a way out of this sad situation — 19 ways out, to be exact!
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(Image credit: Sweeten)
From Apartment Therapy → Before & After: A Modern Update for a Galley Kitchen
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We’ve all been there, whether at a housewarming, engagement brunch, or Super Bowl party: You open the fridge to see a phalanx of beer bottles on one shelf, and then a stack of beer cans on another. Assuming, for the purposes of this exercise, that the cans and bottles are the same brand — which do you choose?
Based on the following five reasons, I say you should, without hesitation, reach for an icy-cold … can. Here’s why.
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What will it take for people to consume more vegetables? Scientists are exploring this exact point in a very specific location: the aisles of grocery stores. Researchers at the University of Oxford are working with British supermarket chain Sainsbury’s to see if redesigning the store can nudge consumers to purchase more fruits and vegetables.
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(Image credit: Izy Hossack)
When a snack attack hits, reach for these chewy, buttery granola bars. They’re packed with grated apples, warming spices, and toothsome oats – perfect as a lunch-box treat or an on-the-go breakfast.
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(Image credit: Faith Durand)
If you ask me about comfort food, I will answer promptly: slow-cooked brisket. This old-fashioned pot roast, cooked quietly in the slow cooker all day with just a handful of ingredients and a mess of caramelized onions, makes a rich broth and meat that melts in your mouth. Sunday dinner, weeknight supper — whenever you eat it, this is a classic dish both convenient and comforting.
For now classes are 6pm and 640pm at 2840 Wildwood st in the Boise Cloggers studio.
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