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Mama’s Pickles

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Mama's Pickles

T is the kind of 3-year old who loves pickles.  He’s the kid who requests them for breakfast, lunch, snack, or dinner.  He’s the kid at the summer cookout who will be holding a pickle in one hand and a chocolate chip cookie in the other.  When I made my own pickles for the first time last summer, T was elated and started to refer to them as “Mama’s Pickles.”  The name stuck in our house and homemade dill pickles henceforth were known simply as Mama’s Pickles.

garden

One of the vegetables that I have planted in my garden this summer are pickling cucumbers (in addition to Marketmore cucumbers.)  The cucumbers have really taken off and are climbing all over my garden fence and the other plants.  I’ve already harvested quite a few of them so I knew it was time to make my first batch of Mama’s Pickles for the season, this time with my own homegrown pickling cucumbers!

Cucumber_plant

This recipe is very flexible and you can cut the cucumbers whichever way you see fit (spears, slices, whole, etc.)  T prefers “stick pickles”…his terms for pickle spears, so that is how I cut them for this first batch.  Feel free to halve this recipe or double as you see fit.

pickle ingredients

prepping pickles

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Mama's Pickles
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Ingredients
  • 1 bunch fresh dill
  • 6 cloves garlic, peeled and pressed
  • 6-8 pickling cucumbers, washed and ends cuts off
  • 6 cups water
  • ¾ cup distilled white vinegar
  • 6 tablespoons kosher salt
Instructions
  1. Gather three to four clean mason jars and put a couple sprigs of the dill and some of the pressed garlic on the bottom of each jar. Next, slice the cucumbers up into spears, slices, or keep them whole depending upon your pickling preference. Place the cucumbers into the mason jars.
  2. In a large bowl with a spout or measuring cup, mix together the water, vinegar, and salt. Stir until the salt is fully dissolved. Pour the vinegar mixture into each mason jar until it fully covers the cucumbers. Place a few more sprigs of dill and more of the pressed garlic on top (if desired.) Screw on mason jar covers.
  3. Refrigerate for at least 2 days. Then, enjoy for breakfast, lunch, or dinner if you have the same love of pickles as my little guy!

Source: Slightly adapted from Annie’s Eats

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2014 Summer Bucket List

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2014 Summer Bucket List

This past holiday weekend, my family and I sat down to make our 2014 summer bucket list!  It always feels like summer flies by so we wanted to make a list of everything we are hoping to do this summer.  I’ve seen a lot of different ideas on Pinterest for making a summer bucket list, but we just wrote everything out on a large piece of paper using different colored markers.  Here are some of the items on the list:

Iced Coffee Recipe

  • Make iced coffee (for me!)- *see below for iced coffee recipe ideas
  • Plant a vegetable garden (more posts to come on our new raised garden beds this year after my first failed attempt at reviving the garden beds that came with our home)
  • Go to the pool
  • Go to the beach
  • Make popsicles
  • Go out for ice cream
  • Make strawberry shortcake
  • Go on a boat ride
  • Trip to Maine
  • Go to the park
  • Watch Planes 2 in the movie theater
  • Blow bubbles
  • Play with the water table
  • Have a picnic
  • Grill hotdogs
  • Watch fireworks
  • Catch a fish
  • Water balloon fight
  • Go to the aquarium
  • Go to the children’s museum
  • Eat lunch at a food truck
  • Run a 5K
  • Farmers market
  • Bonfire
  • Mini golf

*We have shared a couple recipes in the past on how to make cold-brewed iced coffee.  We wanted to share one more way to enjoy your iced coffee this summer- with International Delight flavored creamers!  Add a splash of Caramel Macchiato, French Vanilla Hazelnut, or White Chocolate Mocha to your iced coffee this summer for the perfect afternoon pick-me-up!  (A full list of International Delight flavors can be found at the I.D. website.  Plus, be sure to check out International Delight’s new packaging at your local grocery store!)  If you are looking to make a large batch of iced coffee, we recommend this cold-brewed iced coffee recipe.  However, if making just a small batch is more your thing, check out our mason jar cold-brewed method!

Mason Jar Iced Coffee

We are looking forward to crossing off all these life experiences off our summer bucket list and we may add in a few more over the course of the summer.  What are some of your favorite things you must do each summer?

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This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

Mason Jar Iced Coffee

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Mason Jar Iced Coffee

M and I actually got to spend over three whole days together this week while visiting our parents’ in Syracuse.  The stars aligned for our schedules to match up because I was able to find a plane ticket that I didn’t need to take out a small loan for and M had a free week because it was school vacation week for T.

Mason Jar Iced Coffee

Mason Jar Cold-Brewed Iced Coffee

Mason Jar Iced Coffee

Mason Jar Iced Coffee

As always, my mom had special meals and treats planned for us, but one of our favorite afternoon pick-me-ups (which I am learning is very necessary with two active babies running around) were the mason jar-brewed iced coffee.  She had made two different types made with regular coffee and a caramel flavored coffee.  The mixture of the strong smooth coffee with the rich caramel flavor, the creamy half and half, and sweetness of the condensed milk was the perfect combination.

Mason Jar Iced Coffee

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Mason Jar Iced Coffee
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Recipe type: drink
Prep time: 
Total time: 
Serves: 3-4
 
The perfect afternoon pick-me-up!
Ingredients
  • ⅔ cup ground coffee, flavored if you prefer
  • Cold water
  • Half-and-half or milk
  • Sweet condensed milk
Instructions
  1. In a 1-quart pitcher or mason jar add in ⅔ cup of ground coffee. (We used caramel-flavored coffee). Fill with cold water and set on the counter for 12-24 hours.
  2. After the coffee brews, line a mesh sieve with cheese cloth and a coffee filter. Place over a 1-quart measuring cup. Start off spooning the grounds at the top of the jar into the filter. Slowly pour the coffee through the filter until all the liquid passes through the filter, cheese cloth, and sieve.
  3. While the remaining coffee is filtering, rinse out the pitcher or mason jar.
  4. Squeeze the remaining coffee out of the filter. Pour the filtered coffee back into mason jar. Store in the refrigerator until ready to serve.
  5. To serve:
  6. Fill glass with ice. Pour in the coffee, followed by a few tablespoons of half and half or milk and then 1-2 spoonfuls of sweetened condensed milk. Stir together and serve with a spoon. Add sugar or sweetener if your prefer your drink sweeter. Enjoy!

sisterk (2)

Homemade Hot Dog Buns

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Homemade Hot Dog Buns

The other week, my boyfriend and I were craving the Chicago-style hot dogs that we experienced on our first trip to Chicago a few months ago.    We were reading recipes online and I found a recipe for homemade hot dog buns.   I got really excited about this because I have been wanting to make my own hot dog roll for some time now.  Also, I could easily make these homemade buns into some poppy seed buns that are required for Chicago hot dogs.

Although the hot dog bun recipe has poppy seeds on them, you can make these plain by skipping the topping instructions.   Bread-making wise, these are really easy to make and you won’t believe how good they taste!  Make them now and put them in the freezer for your Fourth of July party.  Your friends and family will be super impressed when you say “ Yeah I made these, no biggy!” (yes I totally just made up this scenario, but it could happen!)

Poppy Seed Hot Dog Buns

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Homemade Hot Dog Buns
Author: 
Serves: 8-10
 
Ingredients
  • 1 tbsp. granulated sugar
  • 1 tbsp. active dry yeast
  • ¼ cup warm water
  • 1 cups warm milk
  • 1 tbsp. vegetable oil
  • 1 tsp. salt
  • 3 cups (plus more if needed) all-purpose flour
  • 1 egg
  • 1 tbsp. of cold water
  • 2 tbsp. poppy seeds (optional)
Instructions
  1. In the bowl of stand mixer fitted with the paddle attachment, mix together sugar, yeast, and warm water. Let the yeast mixture sit for 5 minutes. It should get foamy.
  2. Add in warm milk, vegetable oil, salt and 1 &1/2 cup of the flour to the yeast mixture. Mix on medium-high for about 2 minutes. Switch to the dough hook attachment and turn mixer onto low. Work in additional flour, ¼ cup at a time, until the dough come together and pulls away from sides of the bowl.
  3. Let the mixer go to 8-10 minutes on low to knead the dough.
  4. Oil a large bowl. Form dough into a ball and place into the oiled bowl, turning to coat. Cover bowl with a clean towel or plastic wrap and let rise for 1 hour. It should double in size.
  5. Ones the dough has risen, punch out the dough on to slightly floured surface. Divide the dough into 8-10 equal sized balls. (I used my kitchen scale and measured the dough to divide it. I also made 8 rolls and they were a little big for normal sized hot dogs.)
  6. Roll the dough balls into long rolls in your hands. You will want them to be about 4 and ½ inches long, then flatten each slightly with your palm.
  7. If using topping, sprinkle baking sheet with poppy seeds and lightly roll each dough piece in poppy seeds.
  8. Place the rolls on baking sheet so that they are equally spread out. Cover with towel and let rest for about 45 minutes.
  9. When there is 15 minutes left to the dough resting, preheat the oven to 400 degrees.
  10. Whisk together the egg and water in a small bowl to prepare egg wash. Brush the top of each roll with the egg wash and sprinkle each with poppy seeds (if using.)
  11. Place the roll in the oven and bake the rolls for 20 minutes. The roll will be lightly golden brown when done. Remove from baking sheet and let cool on wire rack
  12. When ready to serve rolls, slice lengthwise pulling the knife only ⅔ the way through, leaving other side closed. Store in airtight bag or container.

Source– Adapted slightly from Curvy Carrot

Chicago Style Hot Dog

Recipe for Chicago-style hot dogs to come!

Delicious Hot Dog Buns

 

Mmmmmm….
sisterk (2)

Herbed Potato Salad

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 Herbed Potato Salad (from 2 Sisters 2 Cities)

I recently came across this recipe for Herbed Potato Salad in a recent copy of Better Homes & Gardens.  While I am not one to be craving potato salad on a daily basis, I certainly appreciate it’s place as a summer side whenever we make grilled chicken, hot dogs, or hamburgers.  I tend to associate potato salad with tons of creamy mayonnaise.  I was very surprised how much delicious flavor this recipe had considering the relatively small amount of mayonnaise and sour cream it used.  I have definitely been eating it by the spoonful before the serving bowl even hits the dinner table.

Another thing I really like about this recipe is that the method for steaming the potatoes is pretty much foolproof.  I am a chronic potato under‐cookerer (yes spellcheck, I realize cookerer is not a word, but it should be.)  Nothing is worse than biting into a rock hard potato center…yuck!  However, they have come out perfectly done every time using this steaming method.

Bowl of Herbed Potato Salad

I have already made this Herbed Potato Salad several times this spring and I’m sure it will be making it’s way to our dinner table many more times this summer.  It’s tastes even better the next day (that is, if there is any leftover!)  I also love that it uses a relatively small amount of fresh herbs so that I can use my container garden supply.  I’m certainly not yielding any pesto‐sized crops yet so it’s nice to be able to use my my own herbs in recipes that call for a scant amount.

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Herbed Potato Salad
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 3 pounds small red potatoes, washed, unpeeled, and cut into 1‐inch pieces
  • 3 tablespoons extra‐virgin olive oil
  • 2 tablespoons cider vinegar
  • 1‐2 tablespoon(s) fresh herbs (I have been using a combination of chives, thyme, and oregano)
  • 2 tablespoons sour cream
  • 2 tablespoons mayonnaise (regular or light)
  • 2 teaspoons Dijon mustard
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon celery seed
Instructions
  1. To prepare potatoes, boil a large pot of water and place a steamer basket just above the water line. Once the water is simmering, add the potatoes to basket. Reduce the heat to medium and cover the pot. Allow potatoes to steam for 18‐20 minutes or until cooked thoroughly. Remove the pot from the heat and allow to cool down a bit.
  2. In a large bowl, whisk together remaining ingredients. Add the cooled potatoes and stir to combine. You can serve immediately or place in the fridge to be served at a later time.

Source: Adapted from Better Homes and Gardens, June 2013

 

Memorial Day Weekend Menu Ideas

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It’s the unofficial kick-off to summer this weekend and I have been trying to pick out a menu that captures this essence.  I’ve looked through the 2 Sisters 2 Cities recipe index to find the perfect Memorial Day Weekend menu ideas:

On The Grill:

On The Side:

Dessert:

Make up a batch of red wine sangria and it’s shaping up to be a great Memorial Day weekend!  What are your menu plans for this patriotic holiday?

{For even more Memorial Day weekend menu ideas, be sure to check out our 2013 Memorial Day weekend menu round-up, our 2012 Fourth of July round-up, and the menu and decor ideas from our 2012 Fourth of July party!}

 

Nantucket Birthday Clam Chowder

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The day before we left for our 10 day vacation in Nantucket, Husband M had his 30th birthday.  Since we were pretty busy packing and tying up loose ends before we left, we were only able to have a small celebration.  I made one of his favorite easy summer recipes…Martha Stewart Everyday’s Grilled Steak with tomatoes and scallions and a brownie from the farmer’s market.  His Aunt T had thrown him a big birthday party in Maine the weekend prior and I also had plans for a lobster bake while we in Nantucket.  His work also threw him a afternoon party with freshly baked cookies, so all in all, he had 4 birthday parties this year.

For the Nantucket lobster bake, we ordered pre-cooked lobsters and steamers from Sayle’s fish market.  Our little cottage did not have air-conditiong and the day of the party happened to the hottest day we were in Nantucket.  Thank goodness we bought pre-cooked lobsters…I can’t imagine how much hotter the place would have been if I had been cooking lobsters for hours.  They did a great job packing them and they stayed warm for quite awhile.

For a starter, I decided to make a batch of clam chowder.  We were having 10 people over in all and this recipe I put together made well over this amount (if served as an appetizer).  I used Mark Bittman’s How to Cook Everything No-Holds-Barred Clam Chowder recipe as the base and tweaked it based on a few other recipes I have made in the past.

Nantucket Birthday Clam Chowder

Serves 10+ as an appetizer

Ingredients:
-1/2 pound applewood smoked bacon (or similar high quality), chopped
-2 cups minced onions
-5 cups peeled and chopped baking potatoe
-4 tablespoons flour (I used wheat)
-2 teaspoons dried thyme
-7 five-ounce cans of clams
-4  eight-ounce bottles of clam juice
-S&P
-2 cups milk
-2 cups heavy cream
-2 tablespoons butter
-fresh chopped parsley
-oyster crackers

Directions:
Fry the bacon in a large stock pot or dutch oven over medium-high heat until crisp.  Remove the bacon with a with slotted spoon and put aside.  Cook the onion and potatoes in the bacon fat until the onion softens and is translucent (10-15 minutes).  While they are cooking, drain the canned clams and reserve the drained clam juice.  Add the flour and thyme to the onion and potatoes, and combine.  Add the 4 bottles of clam juice and the reserved clam juice from the cans.  Cook until the potatoes are tender (an additional 10-15 minutes).  At this point, I turned off the heat and put the lid on the pot to keep it warm until the guests arrived.

About 5 minutes before I was ready to serve the chowder, I added the salt, pepper, milk, and cream (put the milk and cream out for about 20-30 minutes to get to room temperature so it does not curdle when you add it).  Add the drained clams and bring to a low simmer.  Add the butter on top of the chowder- the clams will be finished cooking once the butter melts.  I served the chowder with the chopped parsley and oyster crackers on the side.

-m

Roof Deck Inspiration

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We are in process of having our roof deck re-stained for the summer and I finally ordered a set of teak furniture for the deck…something I have been wanting to do for a long time.  We had a plastic table and chairs for the past few years that served the purpose just fine.  After some crazy storm last year, a huge hole was blown out of the center of the table.  No idea how that happened, but it was definitely a sign to finally invest in my beloved teak table.

Husband M is having his 30th birthday this summer and I would really like to use the roof deck for a party.  I put together an inspiration board of the design/feel I am trying to achieve this year.  I’m hoping to get the deck pulled together soon and will post before and after shots.  Roof decks can pose some challenges with outdoor designs.  First off, everything needs to be pretty rugged as there is so much exposure to the elements.  I’m hoping that teak will last a lot longer than our plastic furniture.  Secondly, any small accessories need to be pretty portable  or be able to be tied down so you can either remove them or store them before a storm.  Third, forget the candles.  My candles usually stay lit for about 10 seconds before the wind blows them out.  I highly recommend getting a set of candelas.

What are your outdoor design ideas?  Do you run into any challenges while attempting to decorate the great outdoors?

-m

Roof Deck Garden

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We have lived in our condo coming up on 4 years. Whenever my husband and I discuss this, we are always amazed at this number…4 years- that is the entire duration we spent in college. Needless to say, time has certainly flown by. Since we closed on our condo in September of 2006, we have had three seasons to enjoy our roof deck. The first summer, we had our wedding and since I was pretty much tied up planning that, having the wedding, and then going on our honeymoon, I did not get a chance to do much with the deck. The past two seasons, I have attempted to plant flowers and trees to make it the perfect city oasis. Something like this roof deck we went to in Madrid should suffice:

Our deck somehow never seems to turn out like this. Each year, the plants die off one by one in the harsh conditions (full sun, constant wind from the harbor), and I sadly begin to throw out each plant that I painstakingly carried up 4 flights of stairs. Two summers ago, I eagerly planted cherry tomatoes and hot peppers. Coming home from work each day, I would race up to the deck to water and admire my beautiful vegetable plants. A most perfect tomato or pepper would start growing and I would wait for it to reach the perfect size before picking it. When that day would arrive, I would go to the plant to find that the perfectly ripe tomato was gone….nowhere in sight. Because you know what birds like, perfect little morsels for food grown for them in their airspace….grrr! All I can say, is that I hope those birds got their payback when they ate my habanero peppers.

Last summer, after a particularly hot and dry August (when I happened to be at that above roof deck in Spain and not home watering my plants), even my tough as nails pine trees bit the dust. Which leads me to this summer…a summer where I don’t even have a pine tree to start with. However, I do have my chives. I planted these chives by seed about three seasons ago and they always come back to me early each spring. They are pretty much my only redeeming gardening skill.

Well, I am going to attempt it again this year. We went to the nursery this past weekend and bought some new pine trees and plants. I’ll post pictures this weekend with the results.

Do you have any urban/container gardening tips?

-m

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