ICE Ideas, Tips & Guides

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If you’re looking for a surefire way to elevate your cocktails and non-alcoholic beverages without having to buy an entire bar’s worth of special cocktail accessories, the easiest—and most effective—approach is to focus on the ice. Elevated ice is having a steaming-hot moment: Clear ice and flavored ice cubes have both frozen their way into our hearts, ensuring that no drink should be boring or watered down. And now, we’re putting our own twist on the upscale ice trend with Cherry Tomato-Basil Ice Cubes.

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As plant enthusiasts, we are always looking for specimens that can add a certain appeal indoors. Here are the most eye-catching blue indoor vines for the job!

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Starbucks | Design: Better Homes & Gardens

Starbucks | Design: Better Homes & Gardens

Ziploc bags are household necessity, serving kitchens for years to help with food storage. And it makes sense why they're so beloved—they’re easy to store, you can reuse them, you can buy a ton of them at once, and you can use them for everything, from storing soups in the freezer to packing carrots into a kids’ lunch box and creating a DIY piping bag.

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Pleiospilos nelii is a stubby and small specimen that stands tall and colorful in the succulent world! It will be a worthy addition to your collection!

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The cocktails and mocktails you serve at your holiday party are just as much a centerpiece as your tree—but finding an exciting recipe without cutting into the time you need for cleaning, cooking, and hosting can pose a challenge. Enter the new twist on a classic festive cocktail: edible glitter ice cubes. 

First came feta, which brought with it an outrageous amount of baked feta pasta and whipped feta dip recipes. Then came cottage cheese, and that dairy-based food trend du jour added a flurry of savory recipes, such as pizza toasts and pasta sauces. Then things snowballed into a storm of sweet recipes ranging from edible cookie dough and “ice cream”—all made with cottage cheese.

Desserts are a problem when you can’t digest (or don’t eat) cow’s milk. Restaurants and ready-made versions are all but impossible, and a certain amount of creativity is needed to make them at home. A lot of the time, I don’t bother – I don’t have that much of a sweet tooth.

At the beginning of December I turned our first dahlia tubers into dahlia pan haggerty, which turned out to be quite nice. Just before Christmas I was translating Mexican dahlia ‘yam’ recipes, as you do, looking for ways to use the rest of the harvest. Most of the ideas were fairly undramatic, involving boiling dahlia tubers for quite some time and then serving them in some sort of salad. A little further into my research I came across something a lot more intriguing – dahlia desserts.

Get ready to experience a frosty blast of family-friendly fun to warm up even the chilliest winter day! This list of ice puns and ice-cold jokes are sure to thaw out those serious faces and bring on the giggles.

This fleshy leaved Sedum Telephium Matrona is just colouring and clumping up in my garden. It is not as vigorous as Sedum spectabile Autumn Joy which can be come a bit of a thug if left unchecked.

There are a couple of apple trees in the garden that, during early autumn, I should really be making the most of. Alice usually makes big batches of apple sauce to go with roast pork or into a crumble; and I tend to make at least one batch of my blackberry and apple ice cream. It’s a fabulous, fruity ice cream that’s not overly sweet.

Evergreen trees and shrubs are prone to unsightly damage from winter storms. They can be splayed open like a blooming onion or flattened like a pancake by the weight of heavy snow or ice loads. Damaged shrubs sometimes resurrect themselves in a matter of days or weeks; other times, they require severe pruning and a long restoration period. Fortunately, diligent gardeners can take a few actions to prevent serious damage.

I scream, you scream, we all scream for Ice Cream! July is National Ice Cream Month, including National Ice Cream Day, which is always on the third Sunday of July. This year we’re celebrating on July 17th, 2022!

FROGBOY SENIOR LUMBERED UP OUT of the water two days ago, to catch some rays. “Ice?” he said, looking very much like a sea lion on a glacier.

I cook by feel, and my recipe books don’t get off the shelf much. With pesto, in particular, it’s all “to taste” in my kitchen, and to texture: Too little oil, and the blender or Cuisinart can’t process it; too much, and it won’t really freeze nicely. For me, freezing’s the main point. I don’t want to OD on pesto in high summer, but want a steady supply year-round.I make a lot of pizza, crust and all, and I smear the unbaked crusts with olive oil, my pesto, and roasted garlic before I layer on homemade tomato sauce (stored frozen beside the pesto) and the cheeses.An “ice cube” or two of defrosted pesto also makes a welcome spread on baguette or crackers with olives and cheese and other snacking things, when guests stop by. Nothing’s easier as a seasoning when m

LATELY, LIKE THE SOUTH DAKOTA BIRD in Andre Jordan‘s new backyard, I’ve been shopping the Oh-So-Sensible Shoe Department of the local Farm and Feed Store, but I remember days when I wasn’t such a smart old bird. Make mine super-insulated, high-traction clodhoppers, please.

It’s been said that breakfast is the most important meal of the day. You’ve probably heard that trope a time or two—but the process of actually making said breakfast when you’re fighting to wake up and rushing to get out the door isn’t always easy. It’s understandable to get in the habit of swinging through a Starbucks drive-thru rather than standing at the stove.

The ice-cream vans were in full throttle early on Thursday morning, preparing for the opening day of Bloom.

We had already purchased molds from Lowe`s that made this pattern. We are using this pattern that will come off the back porch and out to our sitting area with burn pit and adding two hammock chairs. We did not want everything to be matched, so we had to figure what kind of pattern we wanted. My hubby is building A bigger shop, that is why everything is in the yard. In the process of cleaning out the old shed we had A lot of empty ice cream buckets and knew someday we would use them for something.

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