There’s no real shocker here — avocado pairs delightfully with a rich and meaty chili.
But I decided to pair them in a fresh way that is just right for summer grilling season.
Warm weather chases away the winter blues and so should summer cocktails, according to Mike McDonald, a mixologist with the Milwaukee firm Bittercube Bitters. He says there’s no time like the present to polish up the glassware, start grating citrus fruits and get down to some serious cocktailing.
Eating fresh pineapple always reminds me of balmy vacation nights in Hawaii. And since pineapples run a few bucks a pop, buying them frequently translates into considerable savings when compared to an actual trip to Hawaii, particularly when you're carting along four girls, as I would be. Admittedly, the pineapple is a tad less exotic …
Still, it's a great sweet summer treat.
When the Dane County Farmers’ Market opened for the season at 6 a.m. on April 18, vendor Jaime Ramsay was in the same stall he and his wife Diane have occupied since 1992, right where Wisconsin Avenue intersects with Mifflin Street on the Capitol Square. With him, as always: his mushrooms.
Craft brewers apparently come equipped with vivid imaginations, creating a vast variety of uniquely flavored, exciting beers. In that regard, they may have created a whole new industry, or at least breathed new life and fresh ideas into a world awash in yellow factory suds.
Everything old is new again, and one of the latest waves in healthy eating dates back to a time when people depended on fermentation to preserve their food.
A Wisconsin cheesemaker is debuting a 20-year-old cheddar this week that's short in supply and big on price.
The cheddar from Hook's Cheese Co. of Mineral Point goes on sale Friday for $209 a pound. Most of the 450-pound supply is already spoken for, with orders coming in after the planned sale went public earlier this year, the Wisconsin State Journal reported.
Summer time is salad time. When it's hot out and the garden is bountiful, everyone's in the mood for a light and refreshing entree salad.
And what could be easier? You just toss together a bunch of lettuce with some cooked protein, add an excellent dressing, and boom! You're done. Or not. Turns out that if you pay a little more attention to the components of the salad, you won't need to rely quite so much on the dressing to provide all the flavor. In fact, it's easy to make something wonderful.