Sells small kitchen appliances, including ice cream makers, snow cone makers, electric griddles, can openers, George Foreman grills and more.
About the strawberry: "Doubtless God could have made a better berry, but doubtless God never did."
- William Butler
Welcome to the June issue of Seasoned Cooking. This month, we're celebrating all of the things that make June the perfect month to begin the summer season. We begin with a special feature on strawberries. While some tried and true recipe favorites like pies and muffins can be be found there, you'll also want to try your hand at baking a ham with a strawberry glaze and making a spicy, sweet stawberry salsa too. If strawberries aren't for you, you might want to take a look at Victoria's Vegetarian Victuals for a focus on oranges and all the sweetness this favorite citrus fruit has to offer.
Speaking of vegetarianism, you'll want to learn more about The Vegetarian Resource Group and the great web site that they host. This month's issue features a review of their web site and all that it has to offer to vegetarians, vegans and anyone interested in those lifestyles. Sticking with the web theme, Health & Fitness dives into the huge number of quality web sites dealing with everything from nutrition to doctors to exercise. It's a huge guide to health sites and you'll want to use it to make sense of the resources available to you on the Internet.
With all that information at your fingertips, you might just want to relax with some easy summer cooking. Your first stop should be Phil's International Flair for a simple Chinese-inspired dish featuring shrimp and peas. It's so easy, you'll want to add it to your regular menu. You might also want to read the Land of Leftovers for some inspiring thoughts on stretching grilled pork tenderloins into three distinctively different meals. And, as if that's not enough, you'll also want to fire up the grill for a simple and quick weekday meal of grilled pizza. Who says you need a lot of time to be able to eat well?
That's just a sampling of what we've packed into this month's issue. I'll leave you to discover the other gems to be found. Speaking of gems, I'd like to invite you to join me in Seasoned Cooking's chat room every Thursday between 11:00 am and 1:00 pm Central Time for an open chat during lunch. Have a great month and here's to a seasoned lifestyle!