• 09Oct


    Maggiore’s a “family-friendly” bar where yeah, there are usually a few kids on the restaurant side or in the video/pool area, but they are also usually very well behaved. One time, I completely cringed when an entire little league team came in, but was well behaved the whole time they were there. They were so good, I complimented their coaches/dads on my way out the door. Monday night was a different story…and different kids.

    7:30pm. On a school night. During Monday Night Football.

    The kids in the video/pool area (next to our reservation, but again, not usually a problem) were piercing loud. There where a 2-3 of us there at first and we were shouting to hear each other. Their parUNts wanted them to leave the table and go play, but didn’t give them quarters play pool or video games. They got so loud that I sat up and recorded a video of the little urchins; it’s not a good video and far from their worst behavior, so I won’t post it. When they started ripping the holes out of the table (that is on the video), throwing the cue ball into the video games, and throwing cue sticks on the concrete floor, I got up and went to tell our server. She made sure a manager heard the conversation. He said, “ok. I’ll tell my dad.” I thought they’d handle it, but I knew they were busy.

    Parent is a Verb

    Bad parUNts are a part of the world that I hate. …and these parUNts were so far removed from their children’s behavior, they could have been anywhere in the restaurant. I wasn’t going to go table to table asking who had the ill-behaved crotch fruit in the game area.

    On the way back to the table, I reached for and asked one kid for the ball. He politely said yes and promptly dropped it. He clearly knew he was getting away with bad behavior. I took it and sat back down. For ~20 minutes, it was bliss. We all thought the manager had come addressed their behavior with their parents.

    Knittiers 1. parUNts 0.

    Confrontations from Entitlement Mom and Bully Dad

    Before management could do anything, it got ugly.

    Mom approaches our table asking if we took the ball. While it was much longer it went a little something like this:

    Entitlement Mom: Did you take the ball from the pool table?
    Crocheting Cat Lover: Yes, they were throwing it into the video games.
    EM: They were rolling it.
    Me: …and throwing it, and screaming so loud we had to yell to hear each other, and throwing the cues on the floor. I have a video; do you want to see it?
    EM: Do you have kids? I can tell you don’t. Well, I’m a it’s a lot easter to tell someone how to be a parent when you aren’t.
    Me: Then I wish you would; Parent is a verb.

    EM: “Parenting is ha-ard” (or some similar whine).
    Me: Kids who act like that are the reason I don’t want kids.
    EM: I’m a teacher and…
    Me: I’m the daughter of two teachers and they taught me respectful behavior in public.
    EM: [repeated requests for the ball; repeated declines…eventhough it was laying on the table right in front of her.]
    [somewhere in the middle of all this, another member of our group arrived]
    EM: So you think just taking the ball from the kid without telling them why is ok?
    Me: It worked quite well; they’ve been good since I took it.
    EM: So your not gonna…?
    Me: I’ll give the ball back to a manager, but I’m not giving it to you.
    EM: Some b.s. about kids are our future, as if to imply that a) hers will be leaders, and b) all kids deserve respect from all adults
    She then accused me of being a cat person, said she was sure I lived alone, and told us to “go back to our knitting”.

    It was funny to watch her try to be insulting and fail so miserably. Not one of us (there that night) has kids. All of us have pets. Half of us are married. Um, telling me to “go back to knitting” when that’s what I came here to do??…well, crochet, anyway. It’s the lamest attempt at an insult. It’s like wishing I couldn’t have kids. Bingo! bitch.

    We collectively weep for our future as one knitter says, “I would not want my kids in her class.” Moms like this woman and kids like hers are the biggest reason I don’t want kids.

    Our server comes back and one of gals tells her that there is only one working toilet. We learn the sad reason: you have to hold the handle down and kids won’t do it. So, “our future” can’t properly flush a toilet or try again if everything didn’t go down the first time. If this is the case, they sure as hell can’t run our world.

    Dad strolls up. He seemed genuine when he apologized for his boys behavior and politely asks if I took the ball from them. I said that I did because they were throwing it and thanked him for apologizing for their behavior.

    Bully Dad: My wife is really upset.
    Me: She’s not the only one.
    BD: No, she’s really upset and angry.
    Me: She’s not the only one.
    [BD: Asked if the manager came to our table.]
    Me: No. [Why would he come to us? they aren’t our kids!]
    BD: Well then. [huh? Do you hear the words you say or do they just fall out of your head?]

    He starts a big argument where if you don’t share his opinion or if he doesn’t “agree with” the facts then you’re just wrong. I hope he’s not registered to vote, the moron. Somehow he hones in our tallest member. When he dragged her in, she snapped her fingers at him.

    BD: You can suck what I wave in your face. [paraphrasing, here]

    She stood up shoving the table in my direction. We were on a stage, so when she stood up, she was a full 2 feet taller than him (maybe more).

    By this time, three servers and half the dining area are watching the very long argument. BD has been joined by his friend and–get this–the boys. They are watching and learning from him! “The Future” my ass.

    She repeatedly told him we were concerned they were going to hurt someone. All I remember him screaming was “nine-year old boy” and how he didn’t want her parenting his child. (Again: Then, would you please parent your child? After all, “it takes a village” to raise your idiot fuck trophy.) And then his friend chimed in that they all play baseball together and know how to throw a ball and wouldn’t hurt each other. What?

    Anyway, it wasn’t even her, it was me. I’m the one who took the ball…but he honed in on her like a yellow jacket. I’m grateful for her and feel guilty that she felt the need to step in.

    None of us know what to do. Just as we were about to pull one friend out from between them, our tall friend tells him she’s getting a manager becasue she doesn’t know how we can help him. He yammers on about how he doesn’t help. (Um, then go sit back down and leave us alone.) I don’t know if she found a manager, but she came back to the table and said she was going home. None of us blamed her.

    We hear another man’s voice, but can’t make it out. Then we hear Bully Dad say, “Well, then there needs to be a sign that says 7-8-9 year olds can’t play pool.” We gather that the manager told him the boys can’t be destructive. Also, they weren’t playing. Give them some quarters if you want them to try to play the game. I bet they will.

    What the bully dad doesn’t know: she’s a peace officer. Between that and the size and height she had on him, she’d have laid him out flat and pinned his arms back before he could even think about a second punch.

    As she’s leaving, she text me from the parking lot that the families are leaving.

    Knitters 2. parUNts 0.


    This is the part of the world I like.

    Server: I’m so sorry.
    Me: Thanks. We just didn’t know what to do.

    A little later in the evening, we hear the sounds of parents and kids: putting quarters to the table. Dad broke the balls (either that or Mom’s on the pro 8-ball circuit!). They taught them the difference between stripes and solids. They taught them the geometry needed to bank a shot. They taught them the rules and played a nice and enjoyable-for-us-and-I’m-sure-them-too game of pool.

    Closer to our usual closing out time, we had one more conversation.

    Manager/owner: I’m very sorry for what happened tonight. I want to apologize on behalf of Maggiore’s and also thank you for taking the ball from those kids. We normally have our servers take it away in the evenings for that very reason, but we just got so busy. Thank you, again, for taking it from them.
    Me: It’s Monday Night Football and y’all are slammed. Thank you for addressing it when you could.
    M/o:  Please come back. We’ll see y’all next week.

    Knitters 3. parUNts 0.

    We won’t be back next week; we have other plans. But, then, we are down to making a choice after many months of searching for our new knitting home. Last night’s group still wanted to give Maggiore’s another chance. If the managers/owner agree that Parent is a Verb, we just might make it our new home.


  • 05Sep

    My great grandmother, Mama Salter, put a crochet hook and some yarn in my hand when I was just a baby–far too young to remember. She didn’t care what I did, she just wanted me to play with it. I can not remember learning how to crochet the basic stitch. I only remember my grandmother, Mama Jo teaching me variations and helping me problem solve. I crocheted for fun. I rarely made anything of value. I guess Mama Salter taught me to love the craft for the sake of the craft.

    A few months ago, my dad’s cousin, Thom, called me. He was helping his mom, Rebecca, or Aunt Becker to all of us, clean out a closet. They ran across two doilies that Mama Salter made and passed down to them. Thom asked her if he could give them to me. In that family of all boys, he knew they wouldn’t get the care or appreciation like they would from someone who grew up with it.

    Life gets in the way and we moved before he could send them but last week, Thom and I connected again and they arrived! I was honestly moved to tears at how beautiful they are.

    Now, the only question I have is who should get them next? Maybe Thom’s son will fall in love and have a crafty daughter someday.

    Thank you, Mama Salter. I wish I could have known you longer and better.





    As you can see, they are quite large. I centered our crystal wedding vase to show scale. Also, our dining table is 54″ and they span the full length of it when end-to-end. One has a tiny stain and the other has a minor tear (which I may try to repair if I can match the thread). Regardless, they are full of love and family (and are now tucked safely away from the oral-fixated Marble).

  • 26Jul

    Our little garden is doing quite well considering the lateness of the season. We have on pepper, a dozen buds, and two tomato flowers!




  • 02Jan

    We joined two childfree friends for a quiet New Years Eve celebration with the games of Talisman and You Don’t Know Jack for Roku. Hours of gaming fun! Even though I was last-place-by-far, I was quite surprised to learn it was 11:30 and we should freshen our drinks and find the new stand in for Dick Clark. Time flies when you’re having fun.

    Jeff and Judy are fabulous and comfortable hosts, so we had plenty of options for snackage and drinkage. They got a Hickory Farms gift for xmas filled with summer sausage, cheese, mustard, fancy crackers, etc.

    They also shopped a little. Wallace and Gromit fans: we got to try Wensleydale Cheese! (Come On! Say it in your best Queen’s English Accent, “Weeeeeennn-sley-dale!!!”) I was tempted to have more that just a taste. nom nom nom. I didn’t expect to like this exact one because it was laced with cranberries (texture issues) but it was divine and smooth! Emil liked it too, which says a lot about the cranberries adding to the flavor in a good way!

    We had some great beer and wine options, but since I was officially skipping a dose of Codeine for a respiratory infection, I kept a slow pace. They did send us home with a lovely bottle of Innovac!ón wine. It’s a Tempranillo Malbec from the Mendoza region in Argentina. Bliss. In. A. Glass. I hear it’s at Specs and even Costco!

    Judy was the only one who would eat Hoppin’ John with meat, so she made one like none I’d ever seen: with collard greens and ham. Interesting. It smelled good and inspired me to add greens to my next vegan version of the same.

    Emil grabbed his usually favorite party snack tray from HEB and about 30 bottles of Dr. Pepper.

    I made two new things that were just lovely, in my vegan opinion. (And, since both casseroles I made for xmas were so bland I dumped all of them down the disposal, this was a nice change of pace.)

    Vegan Chili-con-queso

    • 1 can vegan chili (Some are just beans and tomatoes with seasonings. Others have textured soy protein for a “ground meat” feel to them.)
    • 1 8oz tub of vegan cream cheese
    1. Bring the cream cheese close to room temperature.
    2. Heat the chili for 2-3 minutes in a microwave.
    3. Blend the two together.
    4. Microwave again as necessary to blend and/or just before serving.
    5. Serve warm with tortilla chips.

    This is the closest thing to a real queso I’ve had and it was good. Judy liked it, too! The beauty is that any of you can pick up a can of Wolf Brand chili and cream cheese and do the same non-vegan version. The recipe didn’t call for heating it, and it is good when it’s no longer warm, but it was so much better heated up! One advantage of the vegan version is that there is nothing in it that will spoil if it sits out all night for a long party. So, if you are taking this to share, you might consider keeping it vegan for convenience.

    Cream Cheese Sandwich Spread

    • 1 8oz tub of vegan cream cheese, room temperature
    • fresh garlic, minced; to taste. (I used about 2 Tablespoons and it was quite garlicky.)
    • 1-2 bell peppers (the small red one I was was not quite enough. I’ll use two colors next time.), diced
    • celery, diced (based more on taste/texture than anything. I used about half a small bundle. I’ll add more next time.)
    1. Bring the cream cheese close to room temperature.
    2. Mince the garlic and dice the veggies.
    3. Blend all together.
    4. Serve with crackers, baguette pieces, Melba toast, etc. Or, use as a spread on your favorite veggie sandwich.

    I’ve been in a hummus and guacamole rut, so this got me right out of it. I can’t wait to try it again with other veggies (carrots? tiny broccoli?) and on a sandwich with fresh veggies to compliment. Again, if you aren’t vegan, use your favorite cream cheese and some crisp veggies for fresh noshing. This will be great in the summer (and since it was 78 degrees on New Year’s Eve in Austin, it was a welcome refreshment.)

    Whatever way you found to celebrate, we hope it was grand.






  • 20Nov

    Thanksgiving, my third favorite holiday.

    I’m craving real/traditional comfort foods for this, my second vegan, Thanksgiving. So, while I can easily “cheat” and have the non-vegan (but mostly vegetarian) versions of these foods, I’m making my own. I think this will be easier than last year’s meal of the traveling Tofurkey with sides.

    Vegan Stuffing

    I’m using a “Yankee” recipe that calls for sliced bread instead of the typical Southern cornbread dressing. I’m making it one notch healthier with whole grain bread. Maybe next year, I’ll make a vegan cornbread stuffing.

    Vegan Green Bean Shoe Peg Corn Casserole

    This is my mom’s standard side dish for the holidays. I’ve made it for various potluck dinners over the years and I’ve always tweaked it to my own tastes. This year, I had to make the “Cream of” soup since I can’t buy a vegan version of it. The soup alone is yummy. It’s also quite thick with a nice texture. I think it will do quite well in the recipe.

    Mashed Garlic Faux-tatoes

    Mashed potatoes are the dog-diggity-bomb and I do allow myself an occasional cheat when we are out to dinner, but I can’t eat these for Thanksgiving (two meals) and leftovers for a few days without risking feeling ill from all that dairy I’m not used to. And, I want the “faux”-tatoes so they are less carby since I tend to eat more of these for holiday weekends. I’m going to modify the recipe to add mashed cauliflower just to give it more good veggies. I’m not going to tell anyone that these aren’t potatoes and see if they notice.

    The Recipes

    Vegan Stuffing

    3/4 cup vegan margarine
    1 cup onion, chopped
    2 cup celery, chopped
    2 tsp salt
    1 tsp pepper
    3 tsp sage
    3 tsp thyme
    1 tsp marjoram
    1 tsp rosemary
    1/2 c fresh parsley, chopped
    2 Tbs red wine vinegar
    16 cup bread cubes
    2 cup vegetable stock

    Preheat oven to 350
    Melt margarine, saute onion and celery until golden.
    Add spices, herbs, and vinegar. Mix well and remove from heat.
    Combine bread cubes with onion mixture. Mix well.
    Toss with half the stock. Check consistency. Stuffing should be moist but not soggy. Add more stock as needed. Taste. Adjust seasonings.
    Grease the casserole pan, add stuffing, cover, and bake for 45 minutes.

    Vegan Cream of ___ Soup

    (This is an ingredient for the green-bean casserole. I made it, today.)

    1 large onion, chopped
    4 cup water
    3 potatoes, peeled and diced
    1 Tbs soy sauce
    2 cup ___ veggie (spinach, mushrooms, celery)
    5 cloves garlic, peeled
    1 tsp pepper
    1/2 tsp nutmeg
    1 c hot soy milk (this weakened the taste and didn’t add much to the texture. I’ll leave it out next time.)

    Boil and then simmer onion, potatoes, water, and soy sauce about 20 minutes or until potatoes are tender
    Add ___ veggie, garlic, pepper, and nutmeg. Cook for 2 more minutes
    Purée the soup, (stir in the soy milk), adjust seasonings (I had to add a lot of salt to make this stand on it’s own, but in recipes, that won’t matter).

    Green Bean Shoe Peg Corn Casserole

    1 can shoe peg corn
    1 can French style green beans
    2/3 can cream of ___ veggie soup (make ahead of time)
    (1/2 c. grated cheddar cheese – omit)
    1/2 cup vegan sour cream
    1/2 cup chopped onions (I’ll use 1/4 cup)
    1/2 cup chopped celery
    Salt and pepper to taste

    1 “stick” vegan margarine, melted
    1 stack (36) Ritz crackers, crumbled

    Mix together all ingredients and pour into greased casserole dish.
    Mix together topping ingredients and place on top of casserole.
    Bake at 350º for 45 minutes.

    Mashed Garlic Fauxtatoes

    2 pounds turnips, peeled and cut into chunks
    (add 1 pound of cauliflower)
    8 cloves garlic, peeled and sliced
    2 Tbs vegan margarine
    2 Tbs horseradish
    1 tsp salt
    1/2 tsp pepper
    1/8 tsp ground nutmeg
    3 Tbs fresh chives, chopped

    Bring to a boil and then simmer the turnips and garlic (about 15 minutes) until the turnips are quite soft.
    Drain well.
    Mash the turnips.
    Add the vegan margarine, horseradish, salt, pepper, and nutmeg. Adjust margarine and seasonings as necessary.
    Top with chives.

  • 10Nov

    This is a “trashcan” or “dump” recipe that can be made completely from not-very-perishible[1] ingredients. These are great for cold or rainy days when you just don’t want to leave the house. Even if you haven’t been to the store, you might have these on hand. The beauty is that if you have a little common sense, there isn’t any measuring to do.


    • frozen zuccini, I used most of a medium sized bag
    • canned vegetarian chili (Wolf brand, of course)
    • canned ranch/Texas style beans (caveat: they have a tiny bit of beef broth in them, but it’s near the end of the ingredients list, so I let it slide)
    • canned tender field peas with snaps
    • [canned diced tomatoes] [2]
    • canned mushrooms
    • canned garbanzo beans
    • garlic (I used the big jar of refrigerated minced garlic) (I used a big Tablespoon)
    • chili powder (I used the “pour” spout, probably 3-4 Tablespooons)
    • ground mustard (I just sprinkled some in, probably a teaspoon or so)
    • cumin/comino (more spirinkles)
    • [add TVP if you want a “ground beef” texture. Serve with cheese on top if you aren’t vegan. Add browned ground beef if you aren’t vegetarian.]


    1. Microwave the frozen zuccini until it’s cooked through, about 4 minutes.
    2. In a stock pot over medium heat, add the vegetarian chili.
    3. Reserve the liquid from the ranch/Texas beans and add the beans to the chili.
    4. Reserve the liquid from the field peas and add them.
    5. Drain the [tomatoes,] mushrooms, and garbanzo beans, and add them.
    6. Stir in the seasonings.
    7. Add some of the reserved liquid, if necessary, to keep everything moist and to keep anything from sticking.
    8. Bring to a boil and then simmer until thoroughly heated.
    9. Serve with crackers.
      Or, pour over Fritos and top with nutritional yeast. [Top with shredded cheese, if you aren’t vegan].


    [1] items come from the pantry or freezer or have a very long shelf life in the refrigerator
    [2] I would normally add these, but we didn’t have any.
  • 01Nov

    This is a “trashcan” or “dump” recipe that can be made completely from not-very-perishible[1] ingredients. These are great for cold or rainy days when you just don’t want to leave the house. Even if you haven’t been to the store, you might have these on hand.[2] The beauty is that if you have a little common sense, there isn’t any measuring to do.


    • frozen, chopped green bell pepper (I used a handfull)
    • garlic (I used the big jar of refrigerated minced garlic) (I used a big Tablespoon)
    • onion powder (I just sprinkled some in)
    • celery salt (more sprinkles)
    • canned creole okra gumbo (Trappey’s is the brand I used)
    • canned yellow squash with Vidalia onion (Margaret Holmes brand)
    • [canned diced tomatoes with Cajun seasoning] [2]
    • canned black-eyed peas
    • canned mushrooms
    • [and if you aren’t vegan, you can add frozen shrimp or canned chicken]


    1. Saute the peppers, garlic, onion powder, and celery salt over medium heat.
    2. Once the peppers are no longer frozen (or as tender as you like them), add the undrained creole okra gumbo and Cajun tomatoes.
    3. Drain the liquid from the other canned items into a bowl.
    4. Add the rest of the vegetables to the pot.
    5. Bring to a boil and then simmer until thoroughly heated. Add some of the reserved liquid, if necessary, to get the consistency you like.
    6. Season to taste with Tony Chachere’s Original Creole Seasoning (or his More Spice if you want a bigger kick)
    7. Serve over rice or with crackers. Add a side salad for even more veggies.


    [1] items come from the pantry or freezer or have a very long shelf life in the refrigerator
    [2] I used to have a whole cookbook of these kind of recipes. There was one shopping list and then you could make anything from the whole book.
    [3] I would normally add these, but we didn’t have any.
  • 10Sep

    For the Planet

    I read somewhere recently that fabric softener is environmentally one of the worst chemicals to have in your home…not because of the harm of the product, but because of how it’s made. They use a lot of terrible/harsh chemicals to produce it cheaply and then use a bunch of other chemicals to cover up the nasty smells. I used to make my own dryer sheets (sponges soaked in softener)…and since I remembered a method of using Distilled White Vinegar (for the same results but without any smell), I started “the Googleing”.

    For the Budget

    I found this recipe for softener. Other similar recipes add baking soda, but I’m going to try to skip that part at first. I can always add it in.

    In the search, I also found this nifty little site: Being Creative to Keep My Sanity. She made laundry detergent, dishwasher detergent, and some other crafty goodness. The ingredients for these two overlap, so I was off on an adventure. (And, with our grocery store in a full-on renovation, what an adventure it was!)


    At this moment, we have a full bottle of softener and a full bottle of dishwasher detergent. But the laundry/dish ingredients overlap, so I sought ingredients for all three.

    We had these on hand:

    • baking soda (why on Earth did we already have ~7# of this stuff??)
    • Borax
    • OxiClean
    • TOTAL TO BUY THESE: ~$12, I’m guessing

    I bought:

    • Pink Zote laundry bar soap (Fels-Naptha works, too, but I couldn’t find it and she likes Zote better.) – at Home Depot
    • washing soda
    • a cheese grater
    • lavender essential oil – $10 for a small bottle that will last forEVer – at WholeFoods or your local/favorite health shop
    • TOTAL SPENT: $20

    If we I make all three, I’ll eventually need:

    • citric acid – wasn’t at my grocery store…going to keep looking
    • epsom salt
    • Lemi Shine rinse aid (powder) – $4
    • distilled white vinegar
    • TOTAL TO SPEND: ~$15, I’m guessing

    Except where noted, all of these are at most grocery stores.

    Now, if this were all me, I’d have bought all the stuff to make all of it and made a day of this. It’s a BYE week for both Miami and A&M, so what else is there to do on a beautiful Saturday when I don’t have a wedding? However, Emil is more than skeptical. He’s willing to try this, but has very low expectations it will work. The funny thing is that I do the laundry and dishes most of the time, and he doesn’t even like fabric softener. So, why should he care at all, right? 😉 Anyway, Ms. Creative Sanity swears these are both better and cheaper…and then there is the environmental impact, so I’m going to try.

    For Blue Lime

    Emil & I did our normal thing and compromised. (You can translate this to “she’s crazy, so he brought her down a little closer to Earth” if you’d like.) I’m only making the Laundry Detergent since that’s what we’re almost out of. I’m also making a half batch since the bars of soap were so cheap and I’d only be wasting cheap ingredients if it’s a big ol’ FAIL.

    Step 0:

    Organize the stuff and take a pic for the blog!

    Laundry Detergent Ingredients

    $2 for half the washing soda
    + $3 cheese grater
    + $4 OxiClean (in the ziplock)
    + $4 Pink Zote (for two…leftovers!)
    + $3 baking soda
    + $4 Borax
    = $17 (if you don’t count the cheese grater)

    Step 1

    Grate the soap bars. I expected this to be difficult, but the soap is surprisingly soft. I counted grates for half a bar, ~600 on a new, medium-sized grater. So, 1800 for this batch, 3600 for a full batch.

    Step 2

    Because I was only using half of each box, I poured half of each into a mixing bowl.

    Step 3

    Mix well.

    To be fair, I really did 1/3 of each product and then 2/3 of each product to help with the mixing.

    I had a paint stir to mix, but it was too “slow”, so I just dug in with my hands and mixed it like meatloaf.

    Make Time

    ~15 minutes from set up to storage

    Step 4

    Blogging…at least 30 minutes of time. Way longer than making the stuff, but also part of the fun!


    The OxiClean scoop is 1 Tablespoon. Free scoop!

    Total Time

    ~45 minutes. Not bad

    Ta Da!

    Laundry Detergent

    It smells great and isn’t overpowering. I can’t wait to try it out! It’s very strong for cleaning…and only takes 1 Tablespoon per load.

    If this works we won’t buy laundry detergent for a very long time!

    The Ah HA! Moment

    According to Google Shopping:

    • the cheapest liquid with OxiClean is $5 for 35 loads
      $0.14 per load
    • the cheapest powder with OxiClean is $11 for 95 small loads
      $0.11 per small load

    Our math (yes, Emil helped):

    • this homemade version is $17 for 224 loads
      $0.08 per load
    • the full recipe is $27 for 448 loads
      $0.06 per load

    Another Bonus!

    Emil likes the smell and was surprised at how much cheaper it was, too. He’s already less skeptical than before!

  • 19Aug

    I found this recipe in Real Simple several years ago and kept it handy. It’s a great summer drink!

    • 2/3  cup sugar
    • 6  2/3  cup water
    • 7 sprigs fresh rosemary
    • 1  1/4  cup freshly squeezed lemon juice
    • 1 lemon, thinly sliced
    • 8 shots vodka, chilled

    Combine sugar and 2/3 cup water in a small saucepan and bring to a boil to make a simple syrup. Add 3 sprigs rosemary and let steep for 15 minutes. Chill (the longer it sits, the better)

    Combine the syrup, lemon juice, 6 cups water, and lemon slices in a large pitcher. Bruise 4 rosemary sprigs by bashing them around a little with a wooden spoon on a cutting board and then add to pitcher.

    Makes 8 servings.

    Permalink Filed under: crafts, Lori Tags: 1 Comment
  • 19Mar

    My CroKnit friend, Stephanie, blogs about food. She gets her veggies from Greenling and has been asked to blog her use of their produce “box” for them.

    Go read her first article on the Greenling blog!

    CONGRATULATIONS, Stephanie. What a nice way to share your love of cooking.