The story of our lives: there are never enough hours in a day or enough days in a season.
We particularly feel the crunch when it’s time to introduce a new Ingredient of the Season. Here it is, time for summer’s ingredient, and I am definitely no where near finished with eggs. All that’s to say, expect a spattering of egg posts from now until forever (… when we actually find the time to slow down and write them).
But on with the show: This summer our focus will be on honey! Continue reading
I still can’t believe how much I love these cocktails with a creamy foam created by egg whites. While I understand the chemistry behind the egg white + acid + simple syrup mixture, I still can’t get the drink names straight. Continue reading
Get ready for the deviled egg recipe that you’ll be taking to picnics all summer long… Continue reading
This is one of those recipes that I mentally added to our blog calendar the moment we picked eggs as our ingredient of the season. Continue reading
Have you heard or seen the crazy awesome bento box lunches that Japanese mom’s make for their kids? Apparently some moms spend hours every morning crafting these works of art… we aren’t suggesting that you do that, but we do have a couple of fun tools that can make snack time more fun and funny. Continue reading
Read on for the Last month we shared the recipe for a lavender lemon gin fizz. That post provides a simple introduction to egg white cocktails. I LOVED that drink, but since I finished the lavender simple syrup, it was time to try something new.
I feel like pisco sours have had a resurgence lately. Really, it seems like all sours are back in fashion, and I’m glad that we didn’t totally miss the boat. With their citrus, sugar, and creamy egg whites, I think you’ll find that these drinks are easy to sip.
Pisco is an un-aged brandy produced from fermented grapes. It is currently produced in the wine-making regions of Peru and Chile, where it was developed by Spanish settlers in the 1500s. I bought a color-less pisco from Peru, but other varieties may be a yellow to golden color.
There is a bit of a standoff between both countries when it comes to the liquor and the cocktail. They both claim to be the original of pisco and they both claim the cocktail as their national drink.
The pisco sour was developed in Lima, Peru in the 1920s by an American bartender BUT it was a Peruvian bartender who added the egg whites and bitters! The Chilean version is slightly different in that it usually doesn’t include the egg white or bitters and uses powdered sugar.
There are many pisco sour recipes online, and you’ll likely notice one other big difference between the recipes : some call for lemons while others call for limes! Traditionally, limes are used in the Peruvian and Chilean pisco sours, BUT the International Bartenders Association’s recipe uses lemons.
The Wikipedia article on pisco sours goes into great detail about the history of the drink and its nationality… it’s a fun read if you want to go down that rabbit hole. It’s moments like this when I love the collective power of the internet to create a volunteer-generated article about a single cocktail.
*You can read more about my use of a blender here. If you prefer to skip the appliances, then you can do that first shake in the cocktail shaker without ice (dry shake). Just make sure that you get a nice foam from your egg whites. Egg slime is not your sour’s friend.
Happy May! How are you feeling about it?
Usually, the spring weather, flower blossoms, and increasing hours of sunshine is enough to break anyone out of their mid-winter funk. Is it working for you? I’d like to say that it’s working for me, but this week’s snowstorm dragged us back into winter for a few days, and took me right back to 2017 when we got a few inches of snow on May 21st! Hopefully this year we’ll be planting flowers instead of shoveling snow at the end of the month.
This post was originally published in June of 2016. Follow our simple quiche formula, and it will make your mid-week dinners a piece of cake quiche. 😉
If you follow us on Instagram, then you may have noticed that I’ve been having fun with a #quicheoftheweek hashtag. I don’t make and post a quiche *every* week, but that’s the goal, and I find that my quiche-making really ramps up in the spring and summer time. So, since today’s the first day of summer, I thought it was the perfect time to share my basic quiche formula. Continue reading
Today we’re excited to inject a bit of science into this ingredient series!
You may know this as the “Naked Egg Experiment”. You may have even done this experiment as a kid. In this post we take that basic experiment and add a few more fun steps.
There are many recipes for red beet eggs online. All of them involve more ingredients than ours, because this is the simplest cheat that we’ve ever suggested. Continue reading