Forget Fresh Fruit Go Frozen

 With all the fear about Fresh fruit and cylospora everyone is giving up fresh fruits and the desserts that are made for them. Yet there is frozen fruit that can fill in, You can make anything with them, from muffins to crepes. They can top ice cream or be eaten just with whipped cream. 

There are many different brands of frozen fruits from Wyman, national brand, to just in house ones like Acme and Stop & Shop along with Lidl , Target and Shop Rite. You can  buy from several different stores and taste test them. You can still make crumbles with frozen blueberries or peaches.You just need frozen pie crust, sugar ,shortbread cookies for the crumble on top and quick acting oats. The flavors are both fruity and buttery and you won;t know if you're eating fresh or frozen. Crumble can also be made into bars too. Use frozen ,sliced or peeled peaches in this fruit filled treat. Cinnamon and brown sugar help with the flavor. That most classic of summer desserts strawberry shortcake can also be made with frozen berries. Expect a softer texture and more liquid however.To avoid a soggy short cake , drain them or cook them into a quick sauce with a bit of sugar for sweetness and cornstarch for thickening. It helps to spread them out evenly on the surface of the cake.Piling them on top of each other will resort in a mushy layer.

Can you use frozen fruit in pie? Yes! Just remember there are a few simple rules though to using them.Let the fruit thaw and drain extra liquid first before using. You could use the extra juice sin a thick cooked slurry which can be used later.Also increase thickeners. Add an extra tablespoon or two of cornstarch or flour. You can also do the precook option. Simmer the fruit and its; juices on the stove til thickened and then pour into the pie crust. If you put the filling in frozen or  cold, add ten to fifteen minutes to the baking time so you donl;t have a cold middle.The best fruit to use in a pie are blueberries. These have a deeper  denser flavor that freshly picked ones. If you;re using peaches, drain all liquid from the peaches before mixing them with sugar,cornstarch lemon  juice. vanilla,salt and cinnamon.What about making homemade sorbets and ices? This is actually to your advantage.It 's just pulsing the fruit with lemon juice and honey  until it;a creamy and soft. Freeze until you;re ready to serve it.

Frget about fresh picked fruits this season. Opt for the frozen . You can still create sweet desserts and have the same fruity taste as a fresh from the orchard harvest.

The Most Perfect Picnic

 A picnic is the most idolized  and romantized meal. Yet there are times when the who outdoor dining can go south - quickly. There is a guide to help create that perfect meal - perfect for th park, for the beach and lake and even perfect for the back yard.

Regular contributor and supervising video producer for NYT cooking offers a great guide in Wednesday's New York Times Wednesday Food section.Keep on mind that these menus can;t take the heat. what does that mean? Wisely choose dishes and ingredients. Keep mayo based salads and foods along with leafy vegetables, soft cheeses fruit and seafood to a minimum. If there has to be potato salad  Mr. Vaughn recommends using a creamy tahini instead of mayo then adding plenty of herbs and pepperoncini ,yellow peppers for bite.Also consider the sandwiches. Don;t use lettuce which can get soggy and ruin the whole sandwich.Instead try a thinly sliced cabbage slaw. Another don;t do is chop food there at the picnic. The charcuterie board should already be preset  with cold cuts ,grapes already sliced cheeses and veggies.Also preslice sandwiches into manageable segments, placing them cut side up.This allows guest to grab them without creating a mess or touching other portions. Also  keep chips and dips to a minimum too. Bags of just chips and pretzels work well here.'

Picnics require ice = lots of it Dry ice can be used like even planner Suzette Louis-Jean  of  La TAS  Events in New Jersey . However dry ice can be tricky to get. Settle for an insulated bag or cooler filled with cubes.The more important fact is how to pack ot.It should be on the bottom to prevent anything delicate from being crushed. Unfortunately ice melts quick in hot weather, Have reliable friends bring extra - namely two bags each.Overestimate how much will be needed. There is never enough ice. Mr Vreeland also recommends using frozen fruits to chill lemonade, fruit punch and tea. Add frozen cherries and pineapple to tropical drinks and add  frozen peaches to iced tea. Besides have ice coolers make sure to pack airtight storage stackable storage containers. These are excellent for preventing leakages and save room in the car or tent. Rimmed baking sheets and plastic cutting boards are other must haves.. Lay things on these on, their bigger flatter slices to prevent any toppling.Pad and secure everything with kitchen towels to prevent containers from falling. Mr.Vreeland also gives recipes for potato salad, Italian sandwiches, pine apple coconut punch and brownies

It is possible to have the perfect picnic. Just follow the instructions to do so and enjoy.It's an idullic meal out in the fresh air,

Ice And Fancy

 Who would have thought ice would become a thing It's usedoften enough. Even on a frosty cold day most crave a drink with it. Nowit's becoming more elevated and even glamorous.

Contributor and social media editor Becky Hughes wrote about this staple gone glam in today's New York Times food section. Americans havealways loved ice. even Mark Twain in 1896 wrote that ice has been so inextricably linked with the United States. "There is but a single specialty with us,only one thing that can be called the wide name American." he had written ," That is the national devotion to ice water." It all started in 1806 with Frederic Tudor according to Jonathan Reees, a history professor at Colorado State UNiversity Pueblo who has published three books about the development of American refrigeration. Tudor would give ice away at bars to get people hooked on it. It work, giving the new country a long standing addiction to cold drinks. By 1860 Americans developed a taste for ice year round and by 1875 people regularly had iced delivered to their homes. It was in 1925 however when electric refrigerators came into Americna life and with them ice cube trays. Now there are all sorts, from rounded balls to Korean made ice machine that produced the pebbled ice that cool off drinks at restaurants and fast food joints.

Yet it is "glam ice" that's making headlines. Thanks to Tiktok, developer of all trends these days, ice making has taken on new heights. There are dozens of videos showing how to make ice cubes, ice balls and ice squares along with making "snow ice" (which wou;d be perfect for making Sno-Cones), Home chefs are spending money on expensive pebble making ice machines that give the same size crunchy frozen bites that Sonic puts in their drinks.Ice lovers are combining  coffee in theirs which will go well with milk and even seltzer.Some are  even making hot sauce ice and Spaghettio's ice followed by Pepto Bismo Ice,Bars are putting giant spheres of ice in their drinks.These have to be clear. Drinkers have rejected cocktails with "cloudy" ice in them. There is even a custom ice company founded by Leslie Kirchhoff. Her company sells cubes for up to fourteen (!) dollars a cube. Hers have suspended flowers in them, created by a special method(which she'll never reveal). She'll even create ones with company logos on them . Home chefs can do the same thing by dropping mint leaves or small citrus wedges in prettily cut ice trays. Amazon has a dazzling array of trays that are not that expensive. Take a look at their rose and diamond shaped ones which range in price from $6.99 to $9.99.

Ice is America's addiction. Yet it does wonders to everything from whiskey to cola.They're a fun and now glam to make and use.

Helping During The Heat

 The heat way  that consuming the wolrd is horrible. everyone is suppfering from the young to the elderly. What we all can do to aalieviate the heat is just be there for each other, namely with a cool drink.

This is a good time to check on  elderly neighbors. The high temps may be too much for them (especially when they don't have air conditioning which is a big problem in Europe). Add their shopping list to theirs. Make sure they have the heat wave  staples  like ingredients for salads and bread for cold cuts. Get them the bounty of the season such as tomatoes and corn, as well as eggplants. water is a must. Try to get them a twenty-four pack of water. This will last them for a week and it will also come in handy if there are water shortages or problems. Also make sure they have plenty of ice. You can always give some of your own if you have multiple trays in the freezer or buy a bag at your local grocery. Also check in on them once or twice a day too. The same applies for those parents with little kids or newborns,. They may be too swamped to go out and get proper groceries. Make sure they and the little ones are getting enough hydration too. Of course the heat wave affects animals as well. Put out bowls of iced water twice a day for any feral cats or wild life like deer. Place their food in cool, shady spots in the yard or woods too.

Heat waves can bring about friendsships too. It doesn't take much to invite neighbors, friends and family over for barbecues. It's a chance for people to escape the humdrum of staying indoors and get some fresh if hot air. Make simple stuff everybody can eat. Think hamburgers and hot dogs on rolls. Have a table with two or three salads (or people can bring their own for a pot luck.) Macaroni and tomato salads will be much appreciated. along with salads full of greens and harvests from neighborhood backyard gardens.Kids can enjoy homemade popsicles ( consider storebought ones of if there are a lot of little ones about.) Young and old love s'mores, so have plenty of marshmallows, chocolate bars and graham crackers on the ready. You can do a more sophisticated version by subbing in dark chocolate for the milk and chocolate graham crackers for the orginal ones. Also have bowls of washed berries for easy snacking too. Elderly neighbors or those on their own may appreciate just an invitation for dining al fresco in the backyard.

This heat wave is brutal. Yet it's a chance to reach out and help those who need it. Keep everyone cool with warm gestures.

Summer Food Fights

Hot weather usually brings about heated - no pun intended - debates. Namely it's about one summer fave versus another. What's the best way to make a tomato sandwich?Or ice cream versus ice What's is the best of the summer?

Sometimes it's just about a sandwich -namely a tomato one. There is a huge debate about adding mayo or no mayo. Without the condiment, the earthy sweetness of the tomato takes over yet with it, the fruit's flavor becomes more vibrant. It also adds a creaminess to the bite as well. A second debate is the bread. Toasted or  not toasted. Toasted gives the sandwich crunch and makes for a more solid base to sop up the juices. Not toasted, it's a nice chewy feeling. You could really throw a monkey wrench into the work by suggesting sourdough or French or Italian bread. These are perfect for chewiness and absorbing all the juices along with adding to the flavor. Yet so many would never try a tomato sandwich made this way. Forget about adding the garlicky aioli, Provencale's France's go to for everything from sandwiches to grilled fish and meats.Then there's the tomatoes themselves. Do you just go for the plump and luscious beefsteaks or try the ever sweet vine ripes? Should you think outside the box and used sliced grape or cherry tomatoes? Again, many have definite ideas about what sort to use.

Another summer debate is ice versus ice cream. Which is the cooler, literally and the most refreshing? Ices are basically just shaved or crushed frozen water with some kind of fruit syrup or puree added in. They've been around since Roman times when servants would run into the mountains outside of Rome and bring back buckets of snow. Honey or crushed fruit were then heaped on top. Personally, I like ice more, namely the Slushies you can create with the Slushie cups. There's something infinitely refreshing about a cola that being transformed into cooling spoonfuls of ice crystals. Ice cream may do that for some people but not for me. Yet that's always been a big debate. Many prefer the creamy flavor and mouth feel of a scoop of vanilla or chocolate. Ice  cream is versatile. It can be easily topped with fruit and syrups along with whipped cream, nuts and sprinkles for a special sundae or parfait.Add a blob of vanilla to root beer for a special foamy treat.Unfortunately the more you eat  the thirstier you become. This is do to the sugar particles in it sucking out the water from the cells. Ice , somehow doesn't do that. Maybe because there's a good deal of water in the mix.

There will always be summer food fights.  Yet it's up to the individual to decide . Taste is always ours , whether others agree or nor.

Back With Caution

I'm  back and it comes with a caution. The blog was not on holiday.Thanks to a person's carelessness,I had a throat infection and cold, one of the very worst. Unfortunately, even though it's summer, we still need vitamins and all the produce we can eat.

Tomatoes are a must have if you're sick. One, they're loaded  with nutrients and two they're versatile. They're also light. A good tomato salad is easy to make. Just take a couple of vine ripes, slice and then cube. Put into a bowl with minced garlic, sea salt, fresh ground pepper and a good glug of extra virgin olive oil. Add fresh basil or oregano for more flavor and serve on slices of super crusty Italian bread. I like the fact that they can mix with eggs for a uovo e pomidori easy meal. For an easy meal with a lot of protein , stuff beef steaks or again vine ripes with a mix of tuna in water, and chopped celery. Nix the mayo. If you're sick, you're not going to want it anyway. Cauliflower and broccoli are also chock full of necessary Vitamin C. Try to get them riced. Stop & Shop has them mixed together. They are wonderful sub in's for traditional rice. Add some olive oil and lemon juice and you've got a great meal or side. Sliced carrots and peas can be tossed in for color and flavor.

Fresh fruit is important if you have a virulent summer cold. This is the time that you really crave ice, thanks to rough, sore throat and the nasty heat. What you can do cut up chunks of strawberries and peaches, add a bit of water (or even flavored water) and puree. This can be done by immersion blender or food processor. Pour the fruit into a slushie cup and  - voila - instant Italian ice. It's actually closest to the earliest versions of true Italian and Roman ice where real fruit purees were used. You can also pour the mixture into ice pop molds and have later as a dessert or snack. Another idea is layering fresh fruit in a creamless parfait. Stay away from any dairy when you have a summer cold. Ice cream and frozen yogurt unfortunately do produce phelgm. Try whipped frozen banana instead to sub in for any ice cream. Another sub in aquafaba meringue if you want to fool with making it.

A summer cold is pure hell. Eat right to keep it at bay. Use the produce of the season. It's your best medicine.


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The Green Kitchen

Everyone is hyper aware of global warming and what it can do to the planet. They are cutting down on ordering on  line along with buying locally grown produce. Yet to fully go green, home chefs have to rethink the way they clean,and cook. Nowadays that's pretty easy.

Water is always at the crux of conservation. One way to save is only boiling a cup of water for one cup of tea or hot cocoa. Boiling more just is a waste of energy. Another idea is keeping bottled tap water in the fridge as opposed to running the tap until you get cold water. The water is already chilled and good to go. You can keep bottled water in the freezer during the hot days of summer. One you don;t have to keep opening the freezer door to fetch ice cubes. The ice inside melts providing refreshing, thirst quenching sips. (have a few of these ready for those trips to the beach too.) Vegetables and fruit always have to be washed. Instead of rinsing them with running water , just place them in a large pan of water  and use a vegetable scrubber on the skins.Another chore we have to do every day is washing the dishes.If you have only a few from one meal, wait until the next to wash everything. You could also put all the dishes, cups and utensils in the dish rack and spray them clean with your sink's spray nozzle.Also don't prerinse dishes and cups before putting them in the dishwasher. The machine usually does a good job of it.

Not surprisingly how you cook on can also help in saving the environment, One of the easiest actions is using pots and pans the same diameter as the burner. This will not only save energy but also money.  Electric stove owners can save $36 annually while those who have a gas stove will save around $18. Also reduce  the amount of heat needed. Don't force a boil or try to cook something fast. That's what the microwave is for. Also a microwave can take up less energy than any stove.however it does have a lot of drawbacks. A better medium would be conscientiously using the stove and oven. Don't preheat unless you have to Another energy conserving idea is cooking several dishes together. This means one thing - more yummy sheet meals where the mains and the sides are all roasted together on one pan.Then there's the cook's tic of opening the door to see if everything is browning or baking well. Don't. It's a bad habit that allows  heat to go out. Instead always keep the oven window clean so  you can see clearly through it.Check the oven door seal too. A poorly fitted or degraded one can leach heat and energy  A good test is slip a piece of paper between the seal and the door.If it goes through then replace the seal or buy a new oven.

A green kitchen is a good one. You're making an effort to not only save the planet but also money. The ecology is helped and so are you,

Thanksgiving Eve Prep Time

The night before Thanksgiving is always a fraught time for home chefs.Not only is tomorrow a time for tears and triumphs, the night before can be crazy too. However, the insanity can be lessened just by being orderly and doing some of tomorrow's prep tonight.

This is the time to assess all your ingredients and make sure you have enough and then some. If not, make that trip to the grocery for anything extra, whether it's a couple of bottles of soda or more salad. Also, ask family and guests if they're bringing any last minute plus ones. An extra plate at the table could mean shortages. It's better to have overage than be short and now is the time to go out and get enough for tomorrow. It's the night to make pies too. If you're too tired, always get help. You could make a night of it with friends and family turning the night into a baking party.(just be careful with the libations - no one wants a pumpkin pecan mash up pie). Also prebaked crust or pre made pie dough is a huge help.The same goes for any dessert, from pumpkin mousse to sweet potato pudding. It's also a good time to whip cream and put the butter onto the fancier butter dish. The less smaller chores can be done tonight. If the kids aren't too engaged with their devices they can also help out with polishing the silverware and setting out the plates and utensils. They can also help with decorating the table too along with any last minute dusting and cleaning.

Many home chefs wonder if they can start prepping the night before to save time in the morning.The answer is yes.Veggies can be cut tonight for use tomorrow. Keep them in a bowl of ice water until they're ready to use. This also works perfectly for iceberg and romaine lettuce  too. Any lettuce can also be kept fresh by wrapping a cold damp paper towel around the leaves.It's also a good time to make the vinaigrette or any homemade dressing too, storing it in a cruet  in the fridge. Another must is tearing up the bread for stuffing and then storing it in airtight plastic bags.This will cut down on the time spent making the stuffing and let home chefs move quicker onto the next dish. Pots and pans should all be out tonight too. That way it's easier just to grab them instead of spending minutes searching for them .Breakfast is another meal to think about tomorrow.Unless there are guests staying over, keep it simple.  A bowl of cereal or oatmeal is always a good way of starting .If the whole family is together then just have a bagel brunch where there's a minimum of fuss and bother Let the family cook and clean up after themselves if they want something more involved like scrambled eggs and bacon or French toast.

Don't turn Thanksgiving Eve into a night of panic and craziness. Keep it cool and calm by doing prep time tonight.It makes for an easier holiday tomorrow.

Cooking With Fire And Ice

Many home chefs are afraid of of those five letter words - spice and herbs.They're afraid that it may ruin a dish or that their families may not like the fiery , cooling or even strange taste.Those are silly fears. a dash of cumin or dried ancho peppers - or even a few mint leaves can transform a simple dinner into a special one.

Spices are both a professional chef's and home chef's best friend. For those still leery about adding zing to their  recipes, start with the most basic - black pepper. Add freshly ground peppercorns to simple dishes like pan fried steak or even scrambled eggs can lift them out of the ordinary.From there they can graduate from the black kind to the other varieties such as the green, white, and pink,The next step is trying the fiery but delicious Szechuan recipes that prominently feature the spice. Chili lovers can appreciate the value of a hearty and hot three alarm chili.Some cooks balk at making it at home, however their families will love a blood warming bowl if the heat is gradually turned up.It just a simple recipe readjustment of going from one teaspoon to two.Also other spices such as paprika and cumin can also be added to give layers and subtlety to the dish too. These fire bombs can be used in other recipes as well. Think about fried chicken with the added kick of cayenne. If home chefs are leery about putting the usual three teaspoons in the batter, cut it back to only one or one and a half teaspoons..Sub in curry  for a slightly less hotter chicken.

Home chefs can also cool down a recipe by using mint - peppermint and spearmint leaves. They have been used for centuries ,in  Middle Eastern and Mediterranean cuisines to offset spicy flavors. Greeks have added the leaves to yogurt  as a cooling side to heavily spiced lamb and vegetable dishes. It's a simple mix of adding two teaspoons of dried leaves to  Greek yogurt. Tabbouleh gets a refreshing lift from it as well. This blend  of bulgar or cracked wheat ,cucumbers, tomatoes and onions are mixed with freshly minced  parsley and mint leaves for a nice cooling side with grilled kabobs and veggies.The herb can also be ground into pesto.The leaves have the same consistency as basil so it's very easy to grind into a paste.As with the original , Parmesan cheese and pine nuts are added along with lemon  to give it some tartness. It can be served with any kind of pasta but would be best with penne or rotelli. Try it drizzled over a cold pasta salad when barbecue season rolls around.Another warm weather dish  that's cooling is sliced cucumbers in a mint sour cream sauce. Spearmint , usually reserved for tea, can sub in if you don;t have peppermint leaves. Try it with lamb or poultry.

There's nothing wrong with adding a little fire - or a little ice to liven up a dish. Experiment with different spices and herbs.They'll add zing to a once boring dinner.

Ice Cream Versus No Cream

Hot weather means ice cream, Unfortunately that means extra calories too. It's hard to give any iced treat however there are substitutes and alternatives. Try them when you still want that cool stuff without  the fat.

Calorie counters often head to frozen yogurt when  they see the high amount of fat and calories in their beloved Eskimo pies and cones. Yet is yogurt all that healthy? A cup is only fifty calories  less than a cup of ice cream. The fat ratio is low too; there is only six grams of fat and four grams of saturated fat. You can have this instead because many ice cream shops and supermarkets do offer it. A great place to taste and try a variety of flavor is Orange Leaf . It offers so many different varieties , from chocolate to Greek yogurt and it also offers healthy toppings too. Soy ice cream is another idea. It has far less calories and fat than regular ice cream.Unlike the other, it has real health benefits. Soy is whole protein containing isoflavenes which help in lowering cholesterol and protecting the body against certain cancers such as breast and prostrate. A steady diet of soy products can also aid in lowering the risk of heart attacks.Tofutti is one of the best known soy ice cream brands. Not only do they have pints in such yummy flavors as vanilla almond bark and berry supreme, they also have the super delicious Cuties, mini ice cream sandwiches and cones. Sadly, there are no soy ice cream shops. Hopefully someone will create a chain featuring it soon.

Some ice cream lovers go to gelato, claiming it's a healthy treat.This is true. It has a lower air content so that creates a denser texture and requires less of the basic ingredients such as cream and sweeteners.. A scoop of vanilla gelato has only ninety calories , three grams of fat and ten grams of sugar.Since the fat in frozen treats coats the tongue the flavors are muted. Gelato also  has less fat  so the flavors are more intense and don't need sugar to emphasize their flavors. Most of the ice cream companies such as Breyers and Turkey Hill have a gelato variation of their regular flavors.  However there is also Talenti gives us a more artisanal treat and has a variety of different flavors such as mint and dark chocolate mixed with bittersweet Belgian chocolate. The company also sells sorbet which brings us to the next question what about sorbet?It  may be an ice cream lover's best choice for a dessert or snack.It has zero fat along with only eighty calories. On th e minus side it does have more sugar, namely twenty grams but it loaded with Vitamin C thanks to it being with fruit (although there is a chocolate sorbet usually made with bitter chocolate. Ice is another alternative.It's just flavoring ,sugar and water. Some brands do have the extra sweetening boost of corn syrup however.

For those who love ice cream but not the calories, don't despair. There are plenty of alternatives to try. Have a scoop of gelato or sorbet when you're hot and bothered. They're cool, soothing and best of all low in fat.!

Sticking To A Summer Diet

It's hard to stick to a diet and surprisingly it's worse in the summer. Why? We usually surrounded by fresh fruit and veggies. Yet our favorite places from beach to carnival are full of sweet or fatty treats. They're sometimes worse than all those wintry holiday foods. Luckily we do have all that fresh warm weather produce to counter balance those "bad" but  fun summer foods.

If you do have a bad week of splurging, then go straight back to healthy eating . All that summer food is fun and meant to be . Carry that idea to your diet to make all those good foods more attractive. Kabobs are always fun and you can have them fresh or grilled. A popular mix would be a low cal mozzarella, tomatoes, onions and peppers chunks interlaced on a skewer r . You can also add celery and carrot slices for color and crunch. A grilled skewer is also fun and tasty. Here you can add low cal meats such as shrimp or chicken chunks along with the veggies for a yummy dinner. Want fun sliders like what you'd get at out door movies? Try turkey burgers with turkey bacon for a healthier spin on the classic drive in  nibble. Serve with baked french fries or sweet potato fries.

The summer is full of sweet treats like boardwalk fudge and candy apples. These can add inches to any bikini waistline . If you really crave a boardwalk sweet then go for chocolate covered strawberries. You can buy these or make them at home. Use farm fresh strawberries and dark chocolate. The combo is chock full of Vitamin C and and antioxidants .They're sinful while being good Another treat is farm fresh peaches -not with fattening cream but with creamy good for you Greek yogurt.Slice up one or two peaches and mix with the  yogurt for a delicious dessert. Sprinkle on ginger for some bite  if you want.Another treat is fresh fruit juice over shaved ice.This is better than any Sno Cone or Italian ice.

Summer foods can be fun however make sure they're also healthy. Take advantage of the season and incorporate fresh fruits and veggies into your diet. You'll not only stick to it, you 'll look forward to eating these good for you treats instead of the carnival and boardwalk ones!

Natural Ices

This is the time of year for sweet cool, treats. Ice cream and Popsicles are great yet they can be too sweet, Not only that their ingredients may not be  healthy. A better alternative is homemade Italian ice. You know that's it's fresh and full of good stuff because you made it. Not only that you can have fun creating your own flavors too.

Ices can be like the smooth creamy Italian style or crunchy and textured like the Hawaiian kind. Either is a cool relief on a hot day. Italian ice is made using fresh fruit that has been pureed with unsweetened apple and lemon juice .It is then pored into trays or pans and allowed to set for one and a half to two hours.It is then whisked with an electric beater until creamy. For all natural ice, used fresh picked fruits of the season. Try strawberry or blueberry for ices with dense rich flavors. Try fresh, pureed peaches for a lighter fare. For more exotic flavors add some fresh picked mint or basil for a different spin. For zing, add some ginger bits.

Italian shaved ice is another type of ice that is genuinely refreshing on a hot June day. Shaved ice or Sno cone ice just requires ice cubes . Here you can go the extra mile and freeze spring water for a really healthy treat. (you can also buy or freeze a block of ice but this will require an ice shaver). Put small batches of the cubes into the blender and ground. The pieces should be no bigger than bread crumbs ideally. Flavor with juices from your juicer. A good one is a berry mix using fresh strawberries and blue berries. You can also make a tasty dark blackberry one. Again peaches and nectarine juice, right from your juice are also flavorful. Even toss in the left over mashed pulp if you want to, too.

There's nothing like a cool ice on a hot  late spring or early summer's day .Make one that is not only soothing but also super healthy. It's  great way of beating the heating and adding more vitamins and minerals to your warm weather diet.

There's A Rock In My Drink!

People are going to be demanding cooled off libations now that warm weather is around the corner.The problem is that ice is not the best thing to put into any drink.It melts.It dilutes the drink ruining the taste and strength. What to do? Sink a few rocks into that glass.

Rocks  are surprisingly the latest trend to keep drinks, especially one like whiskey well chilled. This was the subject of an article in yesterday's New York Times Dining section. The article , written by Catherine Saint Louis, tells of how using soapstone cubes and circles can ice a drink better than any ice cube could. After all soapstone doesn't melt which means that the whiskey's integrity isn't ruined.This actually would be great for any beverage , alcoholic or non , especially ice tea or lemonade.They also don't have any flavor that can ruin the taste.

Whisky cubes as they're called has been a blessing surprisingly for kitchen remodelers. Soapstone is a popular medium for kitchen and even bathroom countertops. Unfortunately the economy is not what it was and people are forgoing redoing their kitchens. Luckily the stone can be carved down into cubesnad discs and sold  for drinks. Many remodelers are cashing in on this and making more money doing such, Jesse Billin, once a successful one is making more money with his Hammerstones Whisky Discs. Another soapstone cube manufacturer,Justin English of Sparq Homes has even discovered a second use for these clever substitutes. They can be heated to heat up lukewarm coffee or luke warm tea. These novelties are catching on and are being gobbled up for groomsmens; or corporate gifts as well as for that hard to buy for dad, stepdad or boyfriend

Putting rocks in a drink. It sounds preposterous  but it works, Adding a few  soapstone discs or cubes actually is a good idea. They maintain the drink's integrity while keeping it icy cold.

Hawaii At The Jersey Shore

Recently I discovered some cool surfer things at a recent trip to the Jersey Shore. No, not a new kind of boar d or wet suit but real surfer dude food. There's this great little restaurant in Long Branch that serves nothing but tacos , burritos and Hawaiian shaved ice. It's called Shaka's Shaved Ice. Shaka is a hand gesture where the thumb and pinky fingers are extended out and shaken as a greeting (you may remember it from President Obama's inauguration parade where the University of Hawaii's marching exchanged the gesture with the newly minted president and First Daughters, Malia and Sasha).

Since I already had dinner, I went for the shaved ice. Once you have the Hawaiian kind you'll be hard put to go back to the Italian kind. It's refreshing , made with fresh crushed ice cubes and served in a big mound (all for three dollars) in a mini tub. There's a variety of flavors to choose from to pour over it such as Kona Coffee and Surfer Wax - bubble gum. I chose the safe combo of lemon, line and pina colada. I may try just the Kona coffee or root beer flavors the next time I go. You can also have the shaved ice with a scoop of vanilla ice cream too.

Shaka;s also has rice bowls along with tacos and burritos. These are on my definite must try list.There are also fajitas and fresh guacamole and chips too. Shaka's also serves fish (along with chicken and beef) tacos which is a large part of the Baja peninsula surfing culture. Again these are another must try. The restaurant also serves salads too and all sorts of burritos too.

If you're in Long Branch this summer, stop at Shaka's at the very happening Pier Village. Indulge in some tacos before you hit the beach. Then finish up with a refreshing Hawaiian shaved ice. You may be at the Jersey shore but you'll feel like you're on the Big Island.