Another week, another Thymeline! A short one this week with talk about writer’s block, Sausage-Stuffed Honey Buns, and new cookbooks to love.
Author: Kristen
Lemon Ginger Shrub (and Cocktails!) | FIJ Mastery Challenge 2017
This Early American-style Lemon Ginger Shrub is like a Colonial soft drink. Sweetened by sugar and biting with vinegar, this preserve makes for a refreshing (albeit unusual) drink when mixed with club soda or into cocktails.
Pimm’s Cup with Lemon Simple Syrup & Muddled Cucumber
A signature drink in New Orleans, the Pimm’s Cup is usually a warm weather cocktail. This simple take on the classic drink uses homemade lemon syrup and muddled cucumbers for a refreshing finish.
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Today: A new obsession with homemade iced coffee with minty syrup, delicious cheddar biscuits and blueberry muffins baked on a whim, a sneaky cat, and lots of links.
Sage & Brown Butter Mashed Potato Shepherd’s Pie with Guinness, Bacon, & Beef Filling
A comfort food like no other, this recipe for Shepherd’s Pie with Guinness, Bacon, & Beef Filling is topped with creamy Sage & Brown Butter Mashed Potatoes. Perfect for the remaining chilly nights as winter turns into spring!
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I’ve had an unusually busy weekend! First, a friend I haven’t seen in a while came over and helped me with a new spring pasta recipe. It was delicious, and even vegetarian – which I know I don’t often feature on this site. It was great spending time with her. Here’s a sneak peek: Then, being the nerd that I am, a few friends and I started a new tabletop campaign on Sunday, and played for something like eight or nine hours. I haven’t played Dungeons & Dragons since college I think, so I’m incredibly rusty, but it was a…Continue reading Thymeline 06
Large Batch Whiskey Sours | A Family Tradition
These Large Batch Whiskey Sours are a easy to make and perfect for the crowd at your next party or potluck!
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In which I reveal my geeky love of comic books with a movie mini-review, chat about cookbook clubs and Vivian Howard’s Deep Run Roots, and preview a traditional shrub recipe for later this week.
Bourbon Glazed Cajun Shrimp with Bacon & Cheddar Grits
This post is late. I know. I’d hoped to have this up by Mardi Gras, but I fell a little behind in my ambitious scheduling. Please accept my humble apology in the form of this recipe for Bourbon Glazed Cajun Shrimp with Bacon and Cheddar Grits.
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I have so much I want to talk about this week, but I’ll try not to go overboard. On the personal side, I finally preserved some citrus! If you’ve never had Salt Preserved Meyer Lemons before, they are a really funky, bright addition to sauces, salads, pastas, and whatever else you can think of. A little goes far. They have a long history and have a strong cult following, although I will admit I’m still figuring out how best to utilize them. More on that in the future. Oh, the Oscars last night. I hadn’t planned to watch, but really enjoyed…Continue reading Thymeline 04