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Traditions Eatery

By
Yonah Kilimnick
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0
Traditions Eatery

Traditions was one of those places that I knew I was going to love the minute I walked in. I come from an Orthodox Jewish family, in which we are very into our classical Jewish foods. Where I grew up the only kosher restaurants at the time were kosher delis. Kosher delis often specialize in simple Jewish comfort foods like matza ball soup, knishes, pastrami sandwiches and chopped liver.

The Five Towns area is one of the biggest Jewish communities in America, so they take their delis very seriously. For a kosher deli in this market to be successful, it needs to be the real deal. I was very excited to try Traditions because it is the most well-known deli in the Five Towns, which is a title that lead me to expect nothing less than excellence.

Atmosphere of Traditions Eatery

As you walk into the restaurant you have two options. On your left, the loud and intricate takeout service they provide is running like a well-oiled machine. Their takeout option seems to be very popular given that over 15 people can be seen taking calls, working a register or preparing and packaging food behind the desk.

If you turn right, you enter the serine and comfortable restaurant seating area. We sat at a two-person booth, something I have never seen at a restaurant but can’t help but feel like I should have. The waiters were very sweet and brought us pickles and coleslaw while we decided what to order.

A small display on the table had a QR code, which would lead you to an online menu. I’m guessing that the QR-code-menu was a measure being taken due to the pandemic, but either way I thought that it was very logical.

Traditions Eatery: Central Avenue (this sandwich might have even more going on than the street itself

Central Avenue

Something on the menu caught my eye that just seemed unique to Traditions, and while I was in the mood for maybe a steak or a hamburger, I had to order the Central Avenue.

Named after the street that hosts Traditions, and many of the other famous Five Towns restaurants, this sandwich might have even more going on than the street itself. The sandwich came with regular white bread, and even though I’m sure I could’ve enhanced my experience with some rye bread or something along those lines, it is my fault for not asking for it.

The bread wasn’t the main aspect of the dish though. The first layer of the sandwich was some super fatty pastrami that was fried a little in order to render some of the fat. Oh, I also forgot to mention that there was a mountain of pastrami on this sandwich.

Every bite a took enough pastrami would fall out to make up a pastrami sandwich of its own. On top of the pastrami there was a heaping mound of chopped liver. If you have never had good chopped liver from a heimish (Yiddish for cozy/homely) kosher deli, you haven’t lived life. This chopped liver was clearly prepared in my favorite way, which is the superior preparation of chopped liver, in which the livers are sautéed with some onions and then mashed. And again, I must include that there was a lot of chopped liver on this sandwich.

Anyone who is medically at risk for a heart attack should stay away, but lucky for me I was able to really enjoy this sandwich. On top of that there was some coleslaw and some Russian dressing, simple and delicious.

Whether you’re a lover of Jewish foods, looking to try something new, or just looking for some comfort food, Traditions Eatery has my approval.

address302 Central Avenue, Lawrence, New York 11559, United States
Websitehttps://www.traditionseatery.com/
telephone+1 516-295-3630

Google Reviews

[wp-review-google-place-reviews place_id = “ChIJFy_V1OtlwokRUUX4hbvJj0c”]

Yelp Reviews

[wp-review-yelp-business-reviews id=”traditions-eatery-lawrence” title=”Traditions Eatery” review_num=”3″]

Salmon over garlic ziti and corn from the cob

By
Bailey Woodean
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0
Salmon Over Garlic

I love salmon and will happily eat it several times a week. This time I decided to pair the salmon with some delicious whole wheat ziti in a garlic sauce as well as some corn on the cob (which I removed from the cob to make it easier to eat).

Salmon Over Garlic

Whole wheat ziti

To cook whole wheat ziti you can simply follow the package instructions. Though, most instructions are generally the same. Boil a pot of water, add whole wheat ziti pasta, and allow to boil for 8 to 10 minutes or until pasta is al dente.

Recipe for Garlic butter sauce

https://www.allrecipes.com/recipe/11920/garlic-butter-sauce-i/

Ingredients
  • ⅓ cup butter
  • 1 clove crushed garlic
  • ¼ tablespoon dried basil
  • 2 teaspoons dried oregano
Instructions
  1. In a small saucepan melt butter, add garlic and saute until cooked. Add dried oregano and dried basil and stir until heated through.
  2. Serve warm.

How to Cook Corn on the Cob

And two optional variations
Ingredients
  • 4 ears fresh corn, husked
  • olive oil, butter, lemon, salt & pepper, for serving

Basil Butter Corn on the Cob variation

  • 1/2 cup butter or vegan butter, at room temp
  • 1/4 cup fresh basil
  • 1/2 clove garlic
  • pinch of red pepper flakes
  • sea salt and freshly ground black pepper

Mexican Corn on the Cob variation

  • adobo sauce from a can of chipotles in adobo
  • crumbled cotija cheese
  • chopped cilantro
Instructions
  1. In a large skillet, bring 1 inch of water to a boil and add the corn in a single layer. When the water returns to a boil, reduce heat, cover and cook until hot, about 3 minutes. Drain.
  2. Season with olive oil or butter, lemon juice, salt, and pepper, as desired.
  3. Basil Butter Corn on the Cob: Blend softened butter with basil, garlic, red pepper flakes, salt, and pepper. Slather it on corn with a squeeze of lemon.
  4. Mexican Corn on the Cob: Brush the corn with adobo sauce and top with cotija cheese and cilantro.

The main event!

Crispy pan-seared salmon

https://www.themediterraneandish.com/pan-seared-salmon-recipe-with-orange-juice-wilted-spinach-and-arugula/#tasty-recipes-10560

Ingredients
  • 1 lb to 1.25 lb boneless salmon fillet (4 to 5 salmon fillets about 4 oz each), skin on
  • Kosher salt and pepper
  • 1 ½ tbsp dry oregano
  • 1 tbsp garlic powder
  • ¾ tsp paprika
  • Extra virgin olive oil
  • Zest of 1 lemon + Juice of 1 ½ lemon
  • 5 oz baby arugula to serve along
Instructions
  1. Pat salmon dry on both sides and season with kosher salt and black pepper.
  2. In a small bowl, mix together the dry oregano, garlic powder, and paprika. Season the flesh side of the fish with this spice mixture.
  3. In a large cast-iron skillet, heat 2 tbsp EVOO over medium-high heat until shimmering but not smoking. Reduce heat to medium-low and add one salmon fillet, skin-side down, and press the top with the back of a fish spatula for about 10 seconds (this prevents the skin from curling up.) Add the remaining salmon fillets, one at a time, pressing each with the spatula for 10 seconds. Cook for about 4 minutes. If the skin resists lifting (or if it’s sticking to the pan), allow the fish to cook for a little bit longer until you are able to lift up easily (no more than 6 minutes in total). Using the spatula and a fork to assist in flipping, flip the fish to the flesh side to cook for about 15 seconds. ( Salmon is ready when it registers 110°F (43°C) in the very center for rare, 120°F (49°C) for medium-rare, or 130°F (54°C) for medium, 5 to 7 minutes total.)
  4. Remove from heat and immediately add lemon juice and lemon zest.
  5. In a bowl, add the baby arugula. Season with salt and add the juice of ½ lemon and extra virgin olive oil. Toss to combine.
  6. Serve salmon with arugula salad. Enjoy!

Top 10 Honey Producing Countries

By
admin
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0
Honey Bees

Honey is a nutritive, sweet, viscous, healthy and natural food substance made by the honey bees. Its advantages transcend its use as a sweetener because it contains many minerals, enzymes, vitamins and proteins that confer distinctive nutritive and organoleptic properties. Over its history as a food, the most uses of honey area unit in preparation, baking, desserts, as a ramification on bread, as associate addition to varied beverages like tea, and as a sweetener in some industrial beverages.

Honey is produced in all 5 continents and its consumption varies from country to country additionally thanks to cultural reasons and uptake habits.

Bees turn out honey from the honeylike secretions of plants (floral nectar) or from secretions of different insects (such as honeydew), by regurgitation, protein activity, and water evaporation. Bees store honey in wax structures known as honeycombs.

Production of honey

Production of honey

The range of honey made by honey bees (the genus Apis) is that the known, thanks to its worldwide industrial production and human consumption. Honey is collected from wild bee colonies, or from hives of domesticated bees, a follow called apiculture or beekeeping.

Honey use associated production have an extended and varied history as an ancient activity. many cave paintings in Cuevas Diamond State la Araña in Spain depict humans hunt for honey a minimum of 8,000 years agone. Honey is collected from wild bee colonies or from domesticated beehives. On average, a hive can turn out regarding twenty nine kilograms (65 lb) of honey each year.

Top 10 Beehive Countries

According to the Food and Agriculture Organization of the United Nations 2018 data, Beehive numbers worldwide and Top 10 Beehive Countries is as follows:

[wp_quiz_pro id=”9058″]

Top 10 Honey Producing Countries

According to the Food and Agriculture Organization of the United Nations 2018 data, Total honey production worldwide and Top 10 Honey Producing Countries is as follows:

[wp_quiz_pro id=”9080″]

SOURCES: FAOSTAT

WIKIPEDIA

Why are we reaching out for sugar so often?

By
Tasneem Ahmad
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0
Why are we reaching out for sugar so often?

A simple yet profound piece of advice is that “we must create relationships that nurture and support us and reduce or remove those relationships that diminish us”. If we do this consciously and consistently, we can heal ourselves and live to our full potential. This applies equally to food, we need to “Eat foods that love and nurture us”.

As an example, if you visited an on-line grocery store during these Covid-19 times, you may have noticed that cake mixes, and frostings are regularly being sold out! (in addition to many other food items that can make us unwell). And, people are even creating and joining Facebook baking groups to support each other.

Why are we reaching out for sugar so often?

Sugar?

So, why are we working against ourselves? Many of us know that excess sugar can have a negative effect on our health (we try to convince ourselves that we are eating it in moderation, but it is hidden in so many different foods that it quickly adds up!). Historically, when we were cave people, sugar was rare, and we learned to gorge on it as it was a scarcity. The taste for sugar is a trait that we are born with and sweetness helps us recognize foods rich in vitamin C (in cave times it was mostly coming from fruits) but now it is everywhere, and we still act on this feeling.

Sugar can also make us feel very good in the short term as it has an impact on brain chemicals. However, the long-term negative implications of high intake of refined sugars are quite significant from weight gain to creating inflammation in the body and even the brain. It also reduces the absorption of key nutrients in our body, which can lead to reduced immunity.

Eight simple takeaways that can help us to overcome reaching out for unhealthy foods:

1. Create a strong awareness of foods. Know those that suit your body type (you may explore Ayurveda for more insights) and eat foods that create joy, peace and healing in your body and avoid those that create havoc and only short-term pleasure.

2. Have compassion for yourself, there are reasons why we act the way we do so forgive yourself and carry on the better path. Forgiveness makes it easier to create good habits rather than forcing yourself.

3. Very important – Love yourself enough to make the positive changes, all your efforts matter!

4. Don’t bring “negative energy/foods in your home – know that our will power is a limited resource, so avoid over taxing it.

5. If you have negative foods in the house keep them in difficult to reach places and quickly substitute the craving with a more loving and positive food item or at least distract yourself for a while, you may even forget the urge.

6. Many times, feeling hungry means you are “feeling thirsty”! A significant number, up to 40% of us are at times dehydrated, which has many health consequences (after all our bodies are mostly water!)

7. Name it. When you reach out for food say: Am I eating this for nutrition? Am I eating this because I feel unhappy, powerless or stuck (emotional eating)?

8. If it is emotional eating, take steps towards resolving the root cause (personal or professional). All steps you take in the direction of making positive life changes matter. Just start!

Take care of yourself, you are precious and here on this planet at the present time for a reason. Share your gifts with the world and feel the joy! You deserve it. Take care of your health and respect your body. As the author Louise Hay said, “your body is the house you live in for this lifetime”. Look after it.

Have you seen the e book of Tasneem?

“Tasneem’s Indian-Pakistani Cuisine Made Easy”

Eat like you’re in Hawaii

By
Bailey Woodean
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0
Eat like you're in Hawaii

While the world continues to reopen, it is still a gamble to leave the house. It is an even great gamble to climb aboard an enclosed space such as an airplane, boat, elevator, etc. So, the best way to visit places like Hawaii? Bring them to you!

Grilled Huli Huli Chicken

This delicious chicken recipe combines some unique flavors and they truly pack a punch!

Ingredients
  • 1 cup packed brown sugar
  • 3/4 cup ketchup
  • 3/4 cup reduced-sodium soy sauce
  • 1/3 cup sherry or chicken broth
  • 2-1/2 teaspoons minced fresh ginger root
  • 1-1/2 teaspoons minced garlic
  • 24 boneless skinless chicken thighs (about 6 pounds)
Eat like you're in Hawaii
Instructions
  1. In a small bowl, mix the first 6 ingredients. Reserve 1-1/3 cups for basting; cover and refrigerate. Divide remaining marinade between 2 large shallow dishes. Add 12 chicken thighs to each; turn to coat. Refrigerate, covered, for 8 hours or overnight.
  2. Drain chicken, discarding marinade.
  3. Grill chicken, covered, on an oiled rack over medium heat for 6-8 minutes on each side or until a thermometer reads 170°; baste occasionally with reserved marinade during the last 5 minutes.

Hawaiian Coleslaw

https://www.platingsandpairings.com/hawaiian-slaw/

This is a refreshing summer classic done with a Hawaiian twist! It is a completely balanced flavor profile with texture, sweetness, and acidity!

Ingredients
  • 1 1/2 cups shredded green cabbage (packed)
  • 1 cup shredded red cabbage (packed)
  • 1/2 cup grated carrots (packed)
  • 1 cup fresh pineapple (diced)
  • 2 green onions (sliced)
  • 1/4 cup cilantro (minced )
  • 1 1/2 Tablespoons fresh ginger (grated)
  • 3 Tablespoons rice wine vinegar
  • 1 Tablespoon soy sauce
  • 1 Tablespoon honey
  • 2 teaspoons sesame oil
  • 1 lime (juiced)
  • Salt (to taste)
  • 1 teaspoon black sesame seeds
Hawaii:Eat like you're in Hawaii
Instructions
  1. Combine cabbages, carrots, pineapple, green onions, and cilantro in a large bowl and set aside.
  2. Add ginger, vinegar, soy sauce, honey, sesame oil, and lime juice to a mason jar, shake well to combine, and pour over the slaw. Stir to combine. Season with salt to taste.
  3. Cover and refrigerate at least 30 minutes before eating. Garnish with black sesame seeds.

Hawaiian Locals Burger

Now here is where you start to really eat like a Hawaiian native! This classic Hawaiian burger recipe is a one of a kind from the islands!

Ingredients

FOR PINEAPPLE SOY GLAZE:

  • 3 cups brown sugar
  • 2 cups soy sauce
  • 2 cups crushed pineapple
  • 2 tablespoons minced garlic
  • 2 tablespoons lime juice
  • 4 tablespoons hoisin sauce

FOR SLIDER:

  • 1 slice of fried SPAM® Classic, sliced ¼ inch thick
  • 1 sweet Hawaiian dinner roll
  • Fine sliced green onions
  • 1 (16 ounces) ground beef patty with pineapple-soy glaze
Eat like you're in Hawaii
Instructions
  1. To make the pineapple soy glaze, use a saucepan and mix the brown sugar, soy sauce, pineapple, garlic, lime juice, and hoisin sauce together over medium-high heat. Bring to a simmer, then reduce to thicken the glaze, then remove from the heat.
  2. To make the slider, use a separate pan to fry the SPAM® Classic over medium heat, then remove from the pan.
  3. Roll and flatten the hamburger into 2-ounce patties.
  4. Cook the small patties to a minimum internal cook temperature of 160°F (use a calibrated handheld thermometer to verify cook temperature).
  5. Pour 2 tablespoons of glaze over the hamburger after cooking.
  6. Assemble the slider by slicing the dinner roll in half, then placing the beef patty on the bottom slice.
  7. Stack the SPAM® Classic on top of beef patty, drizzle additional glaze over the top, and garnish with green onions.
  8. Place the top of dinner roll on the top of the stack and enjoy!

Trivia: Cheeses and Countries

By
admin
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0
List of cheeses by place of origin

Are you a cheese enthusiast? How much do you know about cheeses? Here is a trivia quiz that you can test yourself:

List of cheeses by place of origin.

[wp_quiz_pro id=”8975″]

Note:

  • The source of the texts is wikipedia.
  • New questions are constantly being added.

This page has been removed

By
Bailey Woodean
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0
Avenue Bar and Grill review #2

Tempo Launches Two New CBD-Infused Sparkling Teas

By
admin
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0
Tempo Sparkling

“Set Your Own Tempo” with these bubbly and uplifting flavors

Tempo, a leader in better-for-you functional beverages, announced the addition of two fresh new flavors to its CBD-infused sparkling tea line – a crisp green tea with ginger and turmeric, and a refreshing hibiscus tea with blackberry and lemon. Tempo designs its recipes to go beyond CBD, pairing its cannabinoid extracts with a chef-crafted blend of functional foods and herbs that provide complementary nutritional benefits and support the body’s natural functions.

Tempo’s new sparkling green tea offers a bubbly and uplifting way to kickstart your creative energy. This naturally-caffeinated beverage is infused with 25mg of hemp-derived CBD and the vibrancy of real ginger and turmeric.

Tempo’s sparkling hibiscus tea is built for those that want to unwind, reset, and relax. This rejuvenating blend, also infused with 25mg of hemp-derived CBD, pairs non-caffeinated hibiscus tea with a balanced blend of blackberry and citrus.

Tempo Sparkling

“Our new line of CBD-infused sparkling teas was created to help people rebalance and ‘Set Their Own Tempo’ during the day,” said Ryan Crane, CEO of Tempo. “Whether it’s when you wake up, before you go to bed, while you’re working during the day, or as a substitute for an afternoon coffee or alcoholic nightcap, Tempo is designed to give you an uplifting boost that doesn’t fall short on flavor.“

Tempo

All of Tempo’s beverages are analyzed by a third-party lab to confirm CBD content before they hit the shelves. Each can contain a QR code that links directly to an updated list of these lab results, providing transparency that allows customers to feel confident in the high quality, authenticity, and reliability of Tempo’s products.

Tempo’s full line of infused sparkling teas is available online at tempobev.com in both 6-pack ($29.99) and 12-pack ($49.99) sizes. Tempo’s beverages are also available in select retail stores throughout Illinois, Texas, and New England. For more information, visit tempobev.com, or find them on Instagram (@tempobev).

About Tempo

Tempo is a modern beverage brand that elevates consumers to be at their best during the day with chef-crafted recipes that provide a natural boost. Their signature recipes build upon select cannabinoid extracts with a unique blend of functional foods and herbs designed to help customers stay balanced and focused throughout the day. Current products include a three SKU line of CBD-infused sparkling teas in matcha, green tea, and hibiscus tea varieties. For more information about Tempo, visit tempobev.com, or find them on Instagram (@tempobev).

Toddy’s Appetizers

By
Yonah Kilimnick
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0
Toddy's Appetizers

All my friends who live in the Five Towns area have been telling me for years that Toddy’s bagels are the best. Having lived in Teaneck NJ for high school, I am of the strong opinion that Sammy’s bagels are the best bagels. I realized that I would have to go and try out Toddy’s myself in order to see what all the fuss is about.

Toddy’s Bagels

In the Five Towns there is no shortage of Bagel places, ranging in all different styles: doughy vs light, expensive vs cheap, small vs big, traditional vs trendy, etc. Toddy’s Bagels is a very expensive and traditional bagel shop with very small bagels. I was warned about this, but it didn’t deter me from wanting to understand the obsession, even though I’m usually a two-bagel guy, which at Toddy’s could come out to $6.00.

 Another preconceived notion I walked into the store with was that the employees at Toddy’s would be very rude. There is a book (written by Toddy’s owner Jay Todtman) all about the fact that Toddy’s employees don’t really value customer service whatsoever. I have skimmed through the book and read the many hilarious altercations that have taken place between Jay and his customers. While very entertaining, I worried that I was going to be the next story.

When you walk into the store it’s a very cute place, a couple small tables inside and two outside. You walk up to the counter and they have all the bagels in a display. Besides 2 rainbow bagels that were tucked away on the bottom, they sell very average bagel toppings and flavors. Often bagel places will try to add interesting flavors to bagels to catch the attention of customers. I could tell Toddy’s was not the type of place to play these games. I went to the counter to order a salt bagel with cream cheese and a toasted whole wheat everything bagel.

Toddy's Bagels

The man behind the counter was very sweet and didn’t cause any problems. I was worried that getting to the front of the line without yet knowing my order would cause a stir, but the employee who prepared my bagels waited very patiently for me to decide what I wanted. In less than 5 minutes my bagels were ready. I wished the man a nice day and he reciprocated, no funny business and not even a hint of negativity.

The bagels indeed were very small. The slice down the middle wasn’t very even either. The salt on my salt bagel was all on the bottom and nothing on the top (which some might say is my fault for ordering a salt bagel in the first place, but salt bagels are for some reason my favorite). The Bagel itself was excellent.

A perfect balance between doughy and light, heavy but not too heavy, great flavor and not too much cream cheese. The taste of a bagel can be a hard thing to really explain or compare to other bagels, but the bagel I ate from Toddys was a very delicious bagel. I would go as so far to say that their bagels are the best tasting bagels I have ever eaten.

I was a bit hungry afterwards, and the bagel itself had a couple minute issues. I would highly recommend Toddy’s Bagels if you are searching for a very delicious bagel that has captured the hearts of many.

address436 Central Avenue, Cedarhurst, New York 11516
Websitehttp://www.toddysbagels.com/
telephone (516) 295-1999

Google Reviews

[wp-review-google-place-reviews place_id = “ChIJodiiPsBlwokRYSdSq7f4Nhg”]

Yelp Reviews

[wp-review-yelp-business-reviews id=”toddys-appetizers-cedarhurst” title=”Toddy’s Appetizers” review_num=”3″]

For the love of berries

By
Bailey Woodean
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0
For the love of berries

Berries are a huge benefit to the human body! They offer a near endless list of vitamins and minerals and they are packed with antioxidants! Today we celebrate them and welcome them into our diets!

For the love of berries

You can start with a simple berry salad

Berry fruit salad

Berry fruit salad

https://kristineskitchenblog.com/berry-fruit-salad/

Ingredients

● 1 pound fresh strawberries
● 8 ounces fresh blueberries
● 4 ounces fresh raspberries
● 4 ounces fresh blackberries
● 2 cups fresh cherries pitted
● zest of 1 small lime
● 1 tablespoon lime juice
● 1 tablespoon honey

Instructions

  1. Wash and gently dry berries and cherries; place in a large bowl.
  2. In a small bowl, whisk together lime zest, lime juice, and honey. Pour over fruit and toss gently to combine.
  3. Refrigerate until ready to serve. Fruit salad is best served the day it is made but will still be good on the second day.

You can bake something delicious that serves as both breakfast and dessert!

Blueberry Buckle

Blueberry Buckle

https://www.spendwithpennies.com/blueberry-buckle/#wprm-recipe-container-121428

Ingredients

● 3/4 cup white sugar
● 1/4 cup butter
● 1 egg
● 2 teaspoons lemon zest
● 1 1/2 cups flour
● 2 teaspoons baking powder
● 1/2 teaspoon salt
● 1/2 cup milk
● 1 tablespoon flour
● 1 1/2 cups fresh blueberries

Topping

● 1/4 cup + 1 tablespoon butter softened
● 1/4 cup brown sugar
● 1/4 cup white sugar
● 1/3 cup all-purpose flour
● 1/2 teaspoon ground cinnamon

Instructions

  1. Preheat the oven to 350 degrees. Grease an 8×8 pan.
  2. In a large bowl, cream sugar, butter, egg & lemon zest until fluffy.
  3. In a separate bowl combine flour, baking powder, and salt. Add to sugar mixture, alternating with milk mixture just until combined.
  4. Toss blueberries with 1 tablespoon flour. Fold into batter and spread in the prepared pan.
  5. Combine all topping ingredients in a small bowl until crumbly. Sprinkle over batter and bake for 40-45 minutes or until a toothpick comes out clean.
Easy blackberry turnovers

You can even make an irresistible turnover

Easy blackberry turnovers

https://www.driscolls.com/recipe/easy-blackberry-turnovers-recipe

Ingredients

  • 2 Packages (6 ounces each) Driscoll’s Blackberries
  • 1/4 cup cane sugar or another sweetener of your choice
  • 2 Tablespoons lemon juice
  • 1 Tbsp. cornstarch
  • 1 sheet purchased frozen puff pastry, thawed according to package directions
  • 1 egg yolk
  • 1 Tbsp. heavy cream or water
  • 1/2 cup confectioners’ sugar
  • 1 Tbsp. 2% milk

Instructions

  1. PREHEAT oven to 400˚F.
  2. LINE a baking sheet with parchment paper.
  3. PLACE 2 packages blackberries into a medium saucepan.
  4. ADD 1/4 cup sugar and 2 tablespoons lemon juice.
  5. SIMMER mixture over low heat until blackberries begin to soften and release juices, 2-4 minutes.
  6. ADD 1 tablespoon cornstarch.
  7. CONTINUE SIMMERING until the sauce has thickened WHILE stirring gently, 1-2 minutes.
  8. SET ASIDE until cool.
  9. CUT 1 sheet puff pastry into 6 equal-sized pieces.
  10. ROLL out pieces to square as necessary.
  11. FILL half of each square with filling and LEAVE 1-inch space around edges.
  12. Fold the opposite corner over to form a triangle.
  13. CRIMP edges together tightly using tines of a fork.
  14. TRANSFER turnovers to prepare baking sheets.
  15. PLACE 1 egg yolk into a small bowl.
  16. ADD 1 tablespoon heavy cream.
  17. WHISK yolk mixture thoroughly.
  18. BRUSH turnovers lightly with egg wash.
  19. BAKE until golden, 12-15 minutes.
  20. PLACE 1/2 cup confectioners’ sugar into a small bowl.
  21. ADD 1 tablespoon milk.
  22. WHISK mixture until smooth and ADJUST glaze ingredients if too runny or too thick.
  23. DRIZZLE glaze over turnovers while still warm.
  24. SERVE Easy Blackberry Turnover warm.

Of course, if all else fails you could always make yourself an (adult) refreshing treat!

Vodka Strawberry Lemonade Cocktails

Vodka Strawberry Lemonade Cocktails

https://heatherchristo.com/2018/03/07/vodka-strawberry-lemonade-cocktails/#comment-191312

Ingredients

Strawberry Simple Syrup:
● 1 cup fresh strawberries
● 1 cup sugar (we used beet sugar)
● 1 cup of water
Lemonade:
● 1 cup freshly squeezed lemon juice
● 1 cup of water
● 1 cup vodka
● mint and lemon slices for garnish
● ice cubes

Instructions

  1. In a small saucepan, combine the sugar, water, and strawberries and bring to a simmer until the sugar is dissolved.
  2. Throw into the jar of a blender and puree until smooth. Strain through a fine-mesh sieve into a pitcher.
  3. Add the lemon juice, water, and the vodka to the strawberry simple syrup.
  4. Fill the glasses completely with ice cubes and add some mint and lemon slices. Pour the cocktails over the ice and serve immediately.
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