the holiday frita

This gallery contains 3 photos.

This week was another for posting at Blog of Funny Names and once again I learned plenty. If you like margaritas, especially of the frozen variety, you’ll want to know who to thank. Click here for the story, then please … Continue reading

being a guest, DIY cocktail mixers, and pb graham poppers

blog  /bläg/

  • noun: blog;  plural noun: blogs
  1. a personal website or web page which an individual records opinions, links to other sites, etc. on a regular basis.
  • verb: blog;  3rd person present: blogs;  past tense: blogged; past participle: blogged; gerund or present participle: blogging
  1. add new material or regularly update a blog.  “It’s about a week since I last blogged”
  2. write about (an event, situation, topic, etc.) in a blog “”he blogged the Democratic and Republican national conventions and an independent”

Who knew?

“Blog” is a relatively new word for most. Wikipedia cites its first appearance in the late 1990s and only in 2009 did it take off on a more personal level. (Credit for definition and graph goes to google.)index

I never imagined I’d author something with such a funny name, but here I am. (And here you are–you’re probably doing it, too.) Food for Fun was born because it seemed important for a food writer to have a food blog. It’s been rewarding and a favorite part has been the community of like-minded (and some not so like-minded, but fun just the same) folk I’ve come to know.

An unforseen bonus has been having clients bring me on as guest poster for their sites. As it’s all food related, I’ll offer links here–please give them a look-see. The salad alone make them worth the read. Promise.

But I won’t just send you elsewhere to read other blogs. Food for Fun is about content, folks 😉

First up: I’ve become of fan of celery simple syrup, which goes especially well in gin and vodka cocktails. It’s also a great way to use up those last few ribs of celery that always seem to be hanging out in the crisper. For each 2 ribs chopped celery, add 3/4 cup each water and sugar. Boil 5 minutes; drain and voilà! It’s sharply flavored enough that you’ll know the celery is there, but mild enough to be a versatile and interesting addition to lighter cocktails.

celery simple syrup

celery simple syrup

Second: How-To sour mix (margarita, anyone?) posts are everywhere, so this may be old news, but having tried it once, I always keep a stash on hand. It’s tasty enough to drink as-is, but a dilution of at least soda water makes is irresistible. And it shines in tequila-based drinks, absolutely.

D.I.Y.

D.I.Y.

Making the homemade sour requires more muscle than does the celery syrup as it calls for a cup each fresh lemon and lime juice. After much squeezing, the juices are poured into a premade simple syrup (boiling 1 cup each sugar and water until sugar dissolves). Its bright and fresh flavor set it worlds apart from store-bought sour and there will be no going back if you haven’t already made the switch.

Third: Now that your cocktail pantry is stocked, we’ll roll some peanut butter balls. A recent project put me close up and personal with oodles of peanut butter recipes–most of which I want to make immediately as they look so amazing. Because I’m paid for working on the recipes on paper and not in the kitchen, I hadn’t tried any. Until I came across this 3-ingredient, 5-minute recipe that demanded to be made NOW. You’ll like them, too, I think.

three ingredients--all you need

three ingredients–all you need

peanut pyramid of power

peanut pyramid

PB Graham Poppers

adapted from a Skippy® recipe

  • 3/4 cup graham cracker crumbs
  • 1/2 cup peanut butter
  • 2 tablespoons honey
  • Sprinkles, coconut, additional graham cracker crumbs, unsweetened cocoa powder, and/or other favorite coatings

In medium bowl, stir together 3/4 cup graham cracker crumbs, the peanut butter, and honey. Refrigerate 10 minutes. Roll into 15 (1-inch) balls; coat in sprinkles, etc. as desired. Refrigerate to store.

I’ll be back next week with a more cohesive post, though hoping you enjoyed today’s smorgasbord of goodies.

cocktail inspiration

I aim for regularly scheduled blog posts as I see foodforfun as an extension of my business and a professional commitment of sorts. Topics are chosen because they answer my daily question of, “what’s been fun in my culinary world today”? But some days–though it could be me rather than the day–lack inspiration. Take today: A quick breakfast (oatmeal, cottage cheese, grapefruit), lunch at church (the standard line-up of French toast, bacon, and fresh fruit, though the yogurt buffet was snazzy). Supper was a fridge clean-out as we made a meal of leftovers from the past week. As well, I spent much of the day helping my girls with homework, so no time to play in the kitchen.

Come evening, I had no clue what I could write up for the day’s blog post. Rather than skip it, though, I asked myself what sounded like fun. How about an end-of-weekend cocktail? When I opened the liquor cabinet, I noticed a deck of cards I’d purchased on last year’s summer vacation. I’m still wondering why Mitchell, South Dakota’s Corn Palace gift shop carried Drink Recipes Playing Cards, but they sold me on them and I’ve enjoyed the occasional shuffle through the deck. (Note that the drink names are not child-friendly, though neither are alcoholic drinks so it works.) I’d never actually used a recipe from the deck, though, and decided that tonight was the night. I found four cards that interested me–each recipe had three (or fewer) ingredients, those ingredients were already on hand, and they sounded tasty.

My take on each drink follows. Each small glass contains a half-recipe and with one exception, I didn’t finish any. Not a single brain cell was harmed in the making of this post:-)

conch

Conch Shell: I liked this one very much, though a spritz of club soda would have made it easier to drink. It was the most refreshing cocktail of the bunch. But if you only like sweet drinks, it’s not for you.

latin

Latin Lover: Again, needs a spritz (or two) of club soda as it’s strong booze. I like that it’s served over ice as the melt helps dilute. The flavors of amaretto and tequila blend nicely.

hop

Jamaican Hop: Here’s the drink I downed after snapping the photo. Smooth, creamy, lightly sweet–dessert in a glass. I used fat-free half-and-half instead of cream.

piece

Piece of A-hem: I didn’t pick this one for the name, for sure. I recently made homemade sour mix, so am always looking for fun new uses. As well, I like mixing Southern Comfort with other flavors. This one was knock-out strong, too much so for my tastes. I’d drink it again only if it was diluted at least 50/50 with club soda.

So by night’s end, I had found my inspiration by adding four new cocktail recipes to my arsenal. Not every day is inspiring, but if we think on it long enough, we can usually find something to make us smile.