If you owned a Vietnamese pho restaurant, what would you name it? Around here, we have “What the Pho?”, “Pho Shizzle,” and then there’s just straight-up “Pho King.” I guess if I opened a pho (pronounced “fuh”) place, I’d have a hard time resisting getting punny, too. Maybe I’d call mine “Pho the Love of All That is Good and Holy.”
Orrrr … yeah. Maybe I’ll just make vegetarian pho from scratch at home now and then, and that’ll be plenty good enough.
One more summer recipe. One more. I mean, it’s not over until it’s over, right? And it’s not over until September 21, according to my calendar.
(Please ignore all of this next week when I post my first pumpkin recipe of the year.)
I have to wonder if my family is a little worried about me. At just about every family gathering for the last six months or more, I’ve had some sort of new sangria for them to test. I toted jars of it over to my niece’s birthday party. I broke it out it after dinner at a Mother’s Day gathering. I hadn’t gotten around to making a dessert, but sangria? Of course I did.
If you’ve visited Kitchen Treaty before, even once, you’ve probably already seen that I’m a fiend for white sangria. Almost psycho level. Less obvious is my affinity for mojitos, but trust me. I stalk ‘em both with enthusiasm.
National Margarita Day was back in February, and Cinco de Mayo is still a couple of weeks away. Yet here I am with a margarita recipe. What am I thinking?!
Oh, you know what I’m thinking. Who needs an excuse to drink margaritas?! Especially stunning – and scrumptious – fresh mango margaritas?!
One of my fondest memories is of when I took my niece, 13 at the time, to Florida. (This was nearly nine years ago. Where does the time go?)
We went to Disneyworld. We saw the sweet manatees at Homosassa Springs.
And we picnicked at one of the most gorgeous beaches I’ve ever visited, just north of Clearwater. We took a picnic – a “meal” of exactly one whole key lime pie that we picked up along the way. We dug our toes into the soft sugary sand and scooped bites of pie directly out of the tin with plastic spoons, us rebels us. Quite possibly one of the best dinners ever, if not exactly the healthiest.
I still view key lime pie as perfect picnic fare, but I’ve decided that individual servings in individual-sized jars is totally where it’s at.
I’ve been so pleasantly blown away by the popularity of my White Strawberry-Lemon Sangria – both online and at home – that I thought I’d try another fruity-citrusy white sangria combo.
I like this combo as much – possibly even more – than the first. Fresh bing cherries give this light, uber-drinkable sangria a lovely pink hue. And you can really taste that sweet cherry goodness. Loads of lime slices enhance the cherry flavor … and then there’s the super-spiked rounds of watermelon. Yeah, this is pretty much July in a glass.
I find myself talking a lot about the seasons and weather here, but the fact is, I’m a little obsessed lately. I am so, so, so ready for summer to be here.
Here in Seattle, we have a little joke that summer doesn’t start until July 5. And sure enough, the temperature has steadfastly hovered in the low 60s and the sun has peeked out once, maybe twice, the past few days. Summer just can’t seem to take hold. So I decided to put a little summer in my glass instead.
This delicious twist on the popular green tea and lemonade combo swaps out the lemons for limes. The result is a sweet, slightly tart, and thirst-quenching drink that should really hit the spot once the sun comes out for good.