The Best Pickle For a Bloody Mary

In order to make a good bloody mary you need the right ingredients. There are probably a dozen or more ways to put together that favorite morning after drink. A lot of people refer to it as salad in a glass. Some of them do resemble salads with all the vegetables clinging to the edge of the glass. In my opinion a bloody mary can never have too many garnishes.

One local establishment in this community featured a free bloody mary happy hour every Sunday. Patrons were encouraged to bring their favorite bloody mary garnishes and the liquid was free for happy hour. People brought celery, cucumbers, pickles and a variety of vegetables. The pickles are my favorite. I have used my home made dill pickles for years.

I usually make pickles one of two ways, either fermented or processed. I decided to try a different method one year. I made them and brought them to the Sunday happy hour and announced the new pickle. I had not tasted them before. They were the worst tasting pickles ever. I vowed never to make them again.

The next summer I was looking through my pantry and ran across a few jars of that icky pickle. I looked at them and they were still sealed. I opened a jar and was going to dump it out but decided to taste one. It was delicious. I brought some for the happy hour. Everyone agreed that it was the best pickle for a bloody mary and asked where I got it. I told them it was that icky pickle from the year before.

Had I discarded those few jars I found I would have never made those pickles again. I make them every year. These pickles are aged in a cool dark place for at least 6-months or more. Keep them in the refrigerator after opening. Here is the recipe. Cut cucumbers into 4-8 spears depending on the size of the cucumber. Soak in ice water for 3-hours. Drain and pack into sterile jars. leaving 1-1/2 inches of head space. Add 1-teaspoon mustard seed. Make a brine of 3-quarts distilled vinegar, 3-cups sugar and 1-cup canning salt. Bring to a boil and pour over cucumbers in jar. Put the covers on tightly right away. Remember to label them with the date they were made, and do not open for at least 6-months or more.

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Are Cheap Cookware Sets Good?

I can guess what you are thinking about the title. You are probably thinking that it is not good to use anything cheap for anything. But that is wrong. Some things are cheap for different reasons. The reasons might be because the cost of production was cheap or the store just want to get rid of the item. In the case of the cookware sets, I can say the store wants to get customers, and don't want to get rid of it.

Cheap cookware sets are good because they do what they are made or designed to do, which is to cook the food. A food cooked in this type of sets would taste the same if you cooked the food in another sets. The sets you use don't affect the taste of food. The taste of food depends on the cook. That is if the cook is good, the food would taste good. But if the cook is a bad cook, the food would taste horrible. So to make a food taste good, the cook has to add the different and right amount of spices. Then the cook has to stir the food properly to make sure that the spices mixes are dissipated around the food. it is not good if one part of the food has too much spice, and another part has little or no spice. This would leave a negative impression in the mind of the guest.

I hope you can now see that the cookware used doesn't affect the taste of the food. So when next you go to a store, and you see a cookware sets (whether it is stainless steel, calphalon, nonstick, cast iron, anodized aluminum cookware) on clearance, don't hesitate to get it.

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Mom's Easy Cooking - Fast Meal Ideas For Busy Moms

Every busy mom worries about how to prepare fast, nutritious meals for her family. Working moms often find they have very little time for meal planning and preparation. After a long day at work, the last thing on your mind is spending an hour or more cooking and cleaning up afterwards. A little advance preparation and some creative menus are all you need to make mealtime less stressful. You will save a lot of time and energy if you plan an entire week's meals in advance, and do your shopping all in one trip instead of making several trips to the grocery store each week.

A simple online search will give you some great recipes and meal ideas, most of which you can prepare in less than fifteen minutes. You will be able to find delicious recipes for family favorites such as spaghetti, meatloaf, and stroganoff, all of which can be partially prepared in advance, saving you valuable time in the evenings. Most busy moms worry about nutritious, fast breakfasts. Consider keeping frozen waffles, yogurts, cereal, and microwave items such as Hot Pockets on hand to save precious time in the mornings and still send your kids off to school with a good breakfast.

If your children take their lunch to school, prepare them the night before. You will have more time to make sure your kids are taking nutritious lunches and you will save yourself a lot of time and hassle in the mornings. Lunch items can include vegetable sticks, fruit snacks, cheese, crackers, and convenient juice boxes. Your kids will love the variety and will often be able to prepare their own lunches for the next day.

If you want to save additional time in the evenings, try cooking in a Crockpot. You can cook meat and vegetables in one convenient location, and the best part is your food will be ready when you get home. Your family will love coming home to the smells of delicious Crockpot meals that have been cooking all day. Another helpful idea would be to purchase a bread machine with a timer. You can place the ingredients in the bread machine and set the timer so that the bread will be ready upon your return home from your busy day.

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How to Cook Corn On the Grill

Used to be, the only way most people knew to cook corn on the cob was to shuck the ears and drop them into a big pot of boiling water. Nowadays, cooks are discovering that the most delicious way is to roast it on a grill. This method also has the great advantage of being the essence of simplicity.

If you're cooking with corn that has already been shucked--or you just prefer to do it this way--you can wrap the ears in aluminum foil before placing on it on the grill. Try buttering and seasoning them before you put them over the charcoal, though; the heat will help force the flavorings deep into the kernels and make the corn extra tasty.

I prefer to grill corn in the husks. What could be easier? Plus, the corn really will have the best of all possible tastes by being exposed to the smoke and steam of your grill. It's perfectly OK if the husks get a bit charred in the process, too; in fact, it's a good sign that the corn is receiving a proper grilling.

Some cooks like to peel off the outermost layer of husk, even to the point of exposing some of the kernels. But at most you should only allow a few kernels near one end to be peeping out as you grill the ears.

Place the ears on the grill while the coals are very hot. If there are still a few flames licking up, that's not a problem. Remember, the husks will provide protection from burning the corn itself.

Turn the ears frequently as you grill. Try to evenly char the husks all around, which could take from a scant few minutes up to 10 or 12.

To serve, peel back the husks and silks (or remove them altogether, depending on how fastidious you judge your guests to be), place the ears on a platter, and season with butter, salt and whatever other seasonings you like--or leave this part to your guests. In the South we "knew" that the only way to eat corn on the cob, no matter how it was cook, was slathered in plenty of hot dripping butter. But I have heard of some people who brush the kernels with olive oil instead, so I'm going to give that a try next time.

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