Crushing On It: The Spring Edition

“It’s spring fever. That is what the name of it is. And when you’ve got it, you want — oh, you don’t quite know what it is you do want, but it just fairly makes your heart ache, you want it so!” ~ Mark Twain

But I do know what I want, Mr. Twain. And I’m gonna tell you all about it.

Welcome to the Spring addition of Crushing On It, in which I tell you all about the things I’m crushing on lately. Food, fashion, music … anything goes. And here we go.

Foodie Crush

Photos used with permission from Foodie Crush

{1} Yes, it’s true, I’m a foodie with a crush … on Foodie Crush.

Born from an addiction to food magazines (which, really, don’t we all have?), Foodie Crush is a gorgeous, flip-book style online magazine celebrating founder Heidi Larsen’s favorite food bloggers and their savvy creations. Each page is positively drool-worthy, and the recipes — oh, the recipes — are all crave-inducing.

Heidi also shares her own fabulous recipes and photos on the Foodie Crush blog. I’ve picked out four of my favorites to share with you, and after checking them out, I think you’ll be crushing on Foodie Crush too.

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YellowTree Farm Lip Balm

{2} Can you have a crush on lip balm? Yes, yes, you can.

And I do, specifically the handmade lip balm from St. Louis’ YellowTree Farm. Located in Fenton, Missouri, YellowTree Farm is a biointensive farm run by Justin Lesczc, who produces a wide range of rare and unusual plants — especially “old time” heirloom vegetables — and forages for mushrooms and other wild edibles to sell to both local restaurants and St. Louis’ lucky citizens as well.

YellowTree Farm’s lip balm is made by hand with olive oil from Pastaria St. Louis, YellowTree’s own beeswax, virgin coconut oil, sage oil, and menthol. To say it’s a delight on the lips is an understatement. A kind of weird understatment, but an understatement nonetheless.

If you live in St. Louis, I urge you to get some YellowTree Farm lip balm from Justin at the Schlafly Farmers’ Market, the Tower Grove Farmers’ Market, or from Pastaria St Louis.

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Straight No Chaser

{3} I rarely have the television on while getting ready for work, but one morning last week I did … and I turned it on just in time to catch Straight No Chaser on The Today Show. I’m so happy fate led me to pick up the remote that morning.

Straight No Chaser is a professional acappella group, which originated in 1996 at Indiana University. And they’re awesome.

Their a cappella take on modern pop tunes is fun, whimsical, and highly infectious … their latest album, Under the Influence, should be arriving at my house any day now … and I can’t wait to get my hands on everything else they’ve done as well.

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Thug Kitchen

Photo used with permission from Thug Kitchen

{4} While Rhubarb and Honey is a profanity-free zone, I must admit that I occasionally drop the f-bomb at home … and by occasionally, I mean a lot.

Okay, okay, I swear like a sailor. Which is why I’m massively crushing on Thug Kitchen, whose mission is to “HELP YOUR NARROW DIETARY MINDED ASS EXPLORE SOME FUCKING OPTIONS SO THAT YOU CAN LOOK AND FEEL LIKE A FUCKING CHAMP. WE AIM TO EDUCATE AS WELL AS ENTERTAIN, MOTHER FUCKER.”

Brilliant. Fucking brilliant.

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Crushing On It: Spring

 

{5} And finally, my Spring wish list:

  1. Watermelon Serving Bowl {Uncommon Goods}
  2. Coral Needlepoint Pillow {Williams-Sonoma}
  3. Blue Madras Plaid Women’s Classics {Toms}
  4. Barbados iPhone 5 Case {J. Crew}
  5. Galvanized Metal Wagon Party Bucket {Pottery Barn}
  6. Anchor Tervis Tumbler {Tommy Bahama}
  7. Button Bracelet {Coach}

So, what are you crushing on this Spring? Tell me!

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Quick Pickles

You know what I like with my barbeque?

Pickles. Really tart pickles.

I think the tartness of pickles adds a delicious contrast to both the salty, smoky taste of most barbequed meats and the sweetness of many barbeque sauces so a jar of pickles — preferably homemade — will always be found gracing the table at any barbeque fête The Chef and I throw.

I recently developed some barbeque recipes for Feast Magazine, and while my coffee-crusted pulled pork was in the oven, I whipped up a batch of quick tart pickles too. And when I say tart … I mean tart.

Quick Pickles by Rhubarb and Honey

As I mentioned above, I love tart pickles. The original recipe for these pickles called for 3/4 cup sugar, but I cut that amount down and also added some apple cider vinegar to increase the tartness factor. If you prefer a sweeter pickle, stick to white vinegar and add that 1/4 cup of sugar I deleted back in.

But, whether you go tart or sweet, I think you’ll find these quick pickles are indeed a fabulous compliment to your next barbeque!

Quick Pickles by Rhubarb and Honey

Quick Tart Pickles

Adapted from Terra Savvy

Ingredients:

  • 7 to 8 miniature (about 12 to 14 ounces) cucumbers
  • 1 small onion
  • 2 cups distilled white vinegar
  • 1/2 cup apple cider vinegar
  • 1/2 cup white sugar
  • 2 tablespoons pickling spice

Directions:

1. Wash and dry the cucumnbers, then thinly slice and place in a large glass bowl.

2. Slice the onion into thin slices, then add to the cucumbers. Toss together.

3. In a large saucepan, add the white vinegar, apple cider vinegar, sugar, and pickling spice; bring to a boil, then reduce to a simmer and cook for 5 minutes.

4. Carefully pour the cooked pickling mixture over the cucumbers and onions; mix well to evenly distribute the pickling spice.

5. Place a large piece of waxed paper on top of the cucumber, onion, and pickling liquid mixture, ensuring some of the waxed paper is hanging over the sides of the bowl. Place a plate on top of the waxed paper, ensuring that the cucumbers and onions are thoroughly covered with the pickling liquid.

6. Allow mixture to cool to room temperature.

7. Once cooled, remove the plate and waxed paper, then pack the cucumbers and onions evenly into glass canning jars. Pour the pickling liquid into each jar, ensuring the cucumbers and onions are covered.

8. Seal tightly, then refrigerate overnight to allow the pickling liquid to fully infuse the cucumbers and pickles.

9. Serve, and enjoy!

Notes: I used a glass bowl to marinate the cucumbers and onions in so that I could make sure they are fully covered by the pickling liquid; if you don’t have a glass bowl, stainless steel and aluminum bowls will work as well (do not use copper or brass as these can react with the vinegar). Also, I was able to fit all my pickles into a 2 quart canning jar, so two 1 quart jars should be enough as well. Finally, as mentioned above, these are pickles are on the tart side so feel free to add another 1/4 to 1/2 cup sugar if you prefer them sweeter!

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