Making yourself a cocktail shouldn’t begin by having to search around for a particular recipe. So we decided to combine a few of our most recent favorites into a single post. Here are a few of our most recent #ThirstyThursday cocktail recipes. If you don’t have every ingredient, get creative and make these recipes your own! Tennessee Style El Pepino Ice 3 slices Cucumber 3 tbsp White Whiskey 1 tbsp Elderflower Liqueur 1 tbsp Fresh Lime Juice 1/2 tbsp Simple Syrup Pinch of Salt Vigorously combine all ingredients in a shaker Strain into an ice filled tumbler glass Top with a few droppers full o ..read more

This sandwich bread is as simple as it is delicious. Using a stand mixer, this recipe takes very little of your time and doesn’t require any kneading by hand. We all love bold and complex flavors in our bread, but it doesn’t always need to have top billing. Sometimes a simpler flavor profile is the answer. This simple bread is exactly what’s needed at times like those. The key to success is keeping an eye on the dough as it rises. The proofing times listed in the recipe are just estimates. Judge progress by the dough, not the clock. Ambient temperature and humidity will affect those times by ..read more

Technically it’s a “Watermelon AND Soda” but just play along. This method provides an identical result while needing no specialized equipment so it’s much simpler to make. The first step is preparing the simple syrup. In a small sauce pan, add 1 cup table sugar to 1 cup water. Bring to a simmer for 1 minute. When all the sugar has dissolved, remove from heat, cover and allow it to cool to at least body temperature before proceeding. Use that time to contemplate why you don’t already have a jar of simple syrup in the fridge. Your cocktail game will improve dramatically. Next, scoop out the wate ..read more

If you brew your own beer, it’s always good idea to have a refreshing & easy drinking lager on tap. Mostly because they are delicious, but also because appealing to the widest possible range of palettes is the smart play when hosting guests. You can’t have people NOT drinking your homebrew when they stop by! This American Lager is really 2 recipes one 1, with a simple change making a marked difference between the beers. The core recipe presents as a crisp, lagered version of “lawnmower-style” Cream Ale. It’s perfect porch-drinker and a staple around here. If you want a more traditional “ba ..read more

Replacing some of the lasagna noodles is a great way to add some delicious veggies to a classic dish. Plus, it helps to use up some of those zucchinis that our garden keeps pumping out. While not required, a kitchen mandolin makes quick work of slicing the zucchini into the thin “zoodles” required for this recipe. If you don’t have one, just take your time and enjoy the process. I really like adding Classic Basil Pesto to the ricotta cheese mixture. If you don’t have any pesto lying around, some fresh basil and a splash of olive oil is a more traditional approach. It’s possible to replace ALL ..read more

Jump to Recipe If we’re being honest, zucchini “bread” is actually a zucchini cake with good PR. But don’t that trivial tidbit stop you from eating this delicious cake..er…bread for breakfast. Just don’t stick birthday candles in it. You’ll give away the secret. If you’ve ever grown your own zucchinis, you know about that couple week stretch where the garden’s bounty can get a little (or a lot) overwhelming. That’s when we start cranking out zucchini breads. Did I mention that they freeze well? It’s a simple recipe and there aren’t many tricks to success. The best advice I can give is to use ..read more

Containing only 6 ingredients, this basil pesto has a seemingly endless number of uses. It’s a vibrant and flavorful sauce and a staple in our kitchen. This recipe uses a ratio based on weights. If you don’t have a kitchen scale, let this recipe be your excuse. This isn’t delicate chemistry. A cheap $15-20 scale is all you need and it’ll boost your baking game too. My garden is overflowing with Genovese Basil. A sure sign that summer is upon us, and that it’s time to whip up a quick batch of pesto. A little goes a long way. Use some now, and still have plenty left to freeze for later. The co ..read more

Shampoo bars are a wonderful thing. Compact and convenient, they offer plenty of upsides compared to a traditional liquid bottle. Here are some simple tips to make sure you’re getting the most bang for your buck. Shelter your bar from the shower stream An easy way to waste a shampoo or soap bar is to allow hot water to wear away at it when you’re not using it. Protect it by finding a storage spot where it won’t get constantly soaked. Allow the bar to dry between uses Excess moisture content will always shorten the lifespan of a soap or shampoo bar. Letting it shed some of that moisture will ha ..read more

A while back we looked at the ingredient lists on the soap and shampoo around the house. That’s when we decided to start making our own. Go ahead and take a look at the labels on your products and you’ll see why we made the decision to find a better way. Odds are, what you’ll find is a bunch of ingredients that aren’t soap. Beyond that, there are some questions worth asking. Does soap really need to be pink or blue or glittery? Should shampoo really include additives that make it smell like summer breeze or a spiced latte or a peach bellini? We have enjoyed making them so much that we’ve deci ..read more

Making your own mayonnaise might seem intimidating, but it’s actually quite easy and well worth the small effort it requires. It’s nothing new to point out that a homemade version of something is superior to the stuff at the grocery store. This is particularly true with mayonnaise. What We Use All it takes is a food processor or immersion blender. Don’t have either of those? You can use a whisk and a bit of elbow grease. It takes vigorous whisking a few extra minutes but it can be done. We definitely go the easier route and use an immersion blender. A food processor would be just as ..read more