Brooklynnina's Profile

Display Name: Brooklynnina
Member Since: 2/4/08

Latest Comments...

Ugh, this is reminding me that I am waaaaay overdue for oiling my unsealed butcher block countertops... My biggest regret in our kitchen reno is letting my husband convince me to leave them unsealed. I hate having to obsessively worry about wiping/drying every little splash of water--despite being super careful there are still a couple small areas near the sink that have gotten a little moldy from damp. I treat them with bee's oil periodically, but I find it really tedious/laborious and so don't do it often enough. One day I will just get them sanded and polyurethaned...

How To Clean Butcher Block Countertops Cleaning Lessons from The Kitchn
7/30/14 10:58 AM

Bookmarking immediately! I have a package of Trader Joe's gnocchi in the pantry that I keep meaning to use up, and our cherry tomatoes in the garden are finally ripening--I think this weekend there will be enough to make this dish for two of us. Just have to pick up some of our favorite sausage from the farm up the road.

Recipe: Gnocchi Skillet with Chicken Sausage & Tomatoes Recipes from The Kitchn
7/30/14 10:47 AM

A friend of mine wrote some GREAT posts a few years ago specifically about eating and cooking when camping--hope it's OK to post them all here, because they're so helpful:

The Beginner's Guide to Car Camping Tips from The Kitchn
7/24/14 09:25 AM

Oh, we have one of these mats--have used it both indoors and outside and it's held up great.

Shag Bold Stripe Indoor/Outdoor Floor Mats from Chilewich
7/21/14 11:20 AM

I make a drop scone recipe all the time that calls for any kind of milk or cream--I like it best with half-and-half. Other than that, I often use it in a quick easy sauce for chicken--e.g., mushroom/shallot/mustard + half-and-half. In savory sauces I actually prefer it over cream, which I find a little too heavy.

What Is Half-and-Half? Ingredient Intelligence
7/21/14 11:18 AM

Are you somewhere with a really humid summer? That might keep them from staying crunchy...

Why Is My Rosemary Olive Oil Flatbread Not Crunchy? Good Questions
7/15/14 03:49 PM

Oh, that's a good tip to use a measuring cup to slip the egg into the pan--I usually use a small bowl, but the handle of a measuring cup would give better control. Will try that next time.
I looooove poached eggs, but I tend to be a little sloppy when making them and always end up with lots of white stragglies, which I HATE cleaning out of the pot. Sigh.

How To Easily Poach an Egg Cooking Lessons from The Kitchn
7/11/14 12:57 PM

In my experience, the bigger the zucchini is, the less tasty they are. So I would say if they're in your own garden, try to pick them before they get really huge. (Which I know is easier said than done, as they have a tendency to hide among the vines and leaves and double in size when you turn your back! Last year we ended up with one zucchini literally the size of my calf.)

What Are Some Recipes for Really Huge Zucchinis? Good Questions
7/9/14 10:05 AM

I also use a spare cutlery tray, plus an assortment of small boxes left over from other things. Not sure I have enough tiny items that would make an ice cube tray useful.

Smart Tip: Organize Your Junk Drawer With an Ice Cube Tray Get Organized
7/8/14 03:01 PM

P.S. "Zucchini plants" NOT "plans"...

Recipe: Grilled Zucchini Boats with Beef & Cheddar Recipes from The Kitchn
7/8/14 02:58 PM

Our zucchini plans are full of tiny little zucchinis that I'm sure will be ginormous as soon as I turn my back. So yes, I suspect we're about to be "overrun"... :-) Will definitely try this recipe, which I know will be a big hit with my husband, who likes a good dose of meat with his veg! Although I'm a little intimidated at the idea of getting them on and off the grill without spilling or falling apart...what is your technique? Also, do you put them on grill's direct or indirect heat? Any need to cover to get the zucchinis to cook?

Recipe: Grilled Zucchini Boats with Beef & Cheddar Recipes from The Kitchn
7/8/14 02:58 PM

We have loved TJ's frozen chocolate croissants for years, BUT sometime in the past year they changed!! TJ's must have changed suppliers or something, because the croissants now are sadly a far inferior product to what they used to be. :-( SO SAD. (Anyone else notice this? I'm not crazy, am I...??)

17 Favorite Trader Joe's Products That Our Readers Love The Kitchn Goes Grocery Shopping
7/8/14 11:07 AM

Vegetable risotto. I know risotto is often seen as a kind of "delicate" dish that should be eaten immediately, but I actually think it reheats quite well. (Or you could make the risotto, let it cool and shape it into little patties for frying. Yum.)

Ideas for Gluten-Free, Vegetarian Meals for New Parents? Good Questions
7/8/14 09:55 AM

I used to make regular (i.e., clear-colored) simple syrup to use in my ice coffee. It was quick and easy to make, but the jar always got so messy, no matter how careful I tried to be about spooning the syrup out. (And yes, I was lazy about wiping it off...) So then I just started buying extra-fine sugar, which dissolves well even in cold drinks. But I like the look of this caramel syrup! Maybe I will give it a try and buy a squeeze bottle for using it...

Recipe: Homemade Caramel Syrup for Your Coffee Recipes from The Kitchn
6/26/14 10:25 AM

Not a fan of dates myself--more about texture than taste. I make "energy bars" with nut butter (usually almond, the freshly ground kind my supermarket makes), coconut oil, rolled oats, almond meal, coconut flakes, mini chocolate chips (and yes, OK, some brown sugar; I do not fear added sugar if I'm adding it myself :-). They're so easy because I don't even need to pull out a food processor--just mix everything up in a bowl. This time of year I don't even have to melt the coconut oil--it's already liquid at room temp!

Recipe: Peanut Butter & Chocolate Energy Bars Recipes from The Kitchn
6/24/14 10:28 AM

Yes, agree, blueberries themselves freeze fantastically. I pick in the summer, freeze, and use them for baking all year long. Even a year later they're still great. If you wash them first, make sure you let them dry thoroughly before freezing.

Aside from the obvious baking (I use them most often in corn muffins; yogurt loaf; and instead of/in addition to raspberries in Smitten Kitchen's Buttermilk Cake recipe), I make blueberry maple syrup every time I make pancakes or waffles. YUM. I originally saw the "recipe" on this site, but you can just eyeball it: throw some frozen blueberries in a pan, add maple syrup about halfway up, I also like a piece of lemon peel and pinch of salt; bring to boil, reduce to simmer until berries are soft and you can mash them up. It's really quick, just leave it simmering while you mix up and cook the pancakes/waffles.

What Are Some Great Recipes for Using Up Blueberries? Good Questions
6/24/14 10:23 AM

LOL! Me three!! The minute I saw this headline I remembered how when my husband and I were reading the Dragon Tattoo books we were always joking about the constant making of coffee. And come to think of it, yes, in Henning Mankell's books too. Before I starting reading Scandinavian detective lit I never realized it was such a coffee culture there. (Is it all of Scandinavia, or Sweden in particular?)

Coffee Around the World: How Swedes Drink Coffee Smart Coffee for Regular Joes
6/23/14 04:55 PM

(P.S. Sorry about the epic post! I just get so excited talking about my garden... :-)

Regina's Garden Update: June Spring Projects from The Kitchn
6/18/14 10:43 AM

We're in northwest CT, where the growing season tends to be fairly short, but last year we had pretty good luck with our first garden--helped esp. by the mild fall, which extended our harvest. This year, with the long, bitter winter and late spring the garden got a late start, but seems to have really caught up! Lots of rain and warm temps in June have helped.

We started everything from plants, not seed, into the ground around Memorial Day. Greens boomed quickly--been eating kale, spinach, and arugula for the last couple of weeks. (Love your "warm bacon dressing" idea--there's a way to get my husband to eat more of the garden greens!) It seems to already be getting too hot for the arugula, which is starting to bolt. Herbs are doing great too (except the parsley, which looks like it's been nibbled on...which is strange because last year the parsley took over the whole herb bed...)

Strawberries are on the verge of ripening--very exciting, feels like we've been waiting an eternity for them! And one berry bush that did nothing last year is loaded with berries-to-be--not sure if it's raspberries or blackberries. Tomato plants also covered with flowers, yay, although I don't think we get tomatoes until August. Everything else seems healthy and on track for mid- and late-summer/early fall harvest: green beans, zucchini, peppers, beets (are you harvesting actual beets right now? or just the greens?), hopefully leeks (new this year)... We mulched very very thickly, so so far weeds haven't been too bad, and hopefully plants will soon fill in more thickly.

Regina's Garden Update: June Spring Projects from The Kitchn
6/18/14 10:40 AM

Last year we planted our first veg garden, and green beans were the surprise MVPs. We really paid no attention to them, and then suddenly one day noticed they were loaded with beans, which went on for weeks.

Roasted has always been my favorite way to cook them, just with olive oil and salt/papper--until they're very brown and crispy. And we recently did them on the grill in a foil packet, which was great too, although have to be more careful about burning (but we even kind of liked the blackened ones!). I've never liked them boiled, which I think brings out a bad flavor. Ours from the garden are AMAZING raw, I eat them that way as snacks or in salads, but I would never do that with supermarket green beans. Even farmers market green beans don't taste as good as straight out of the garden.

Not Your School Cafeteria's Side of Green Beans Delicious Links
6/18/14 10:15 AM