#Find Kirkland Grill Parts

[olympeline]

FrUK FACE family Parent Trap AU, part 9! Part 1

Last time: shock! Horror! Alfred, and by extension the whole scheme, just got rumbled! By Uncle Gil of all people! Who could have seen it coming? Not Alfred. But then he hasn’t known Gilbert long. Under that nutty exterior tick-tick-ticks a surprisingly sharp mind. Gilbert had been suspicious almost from the start. He didn’t say anything because that’s not his way. But now things have gone on long enough that even Gilbert has to step in. If for no other reason than he needs some news of Mattie.

So, under threat of an immediate call to Francis, Alfred is forced to confess all. They sit down over delicious and nutritious frosting sandwiches and Alfred tearfully confessses all that’s gone down since the twins were reunited. Everything from their chance meeting to their time living the other’s identity. Gilbert doesn’t let him off the hook, prodding for details and making Al show him his phone so he can confirm what’s been said. Alfred burns with embarrassment when Gilbert scans some of his early descriptions of him (the words “freaky” “weird” and “totally batshit” may or may not have been used) but Gil doesn’t comment. The let up in the grilling (gilling?) is when Gilbert sees a picture of Arthur in his conservative dad clothes.

“HA!! Mein gott, that’s precious! Old punkass, slutbag Kirkland turned into a right old tory, huh kid?”

“What’s a tory?”

“Ask your dad. He dresses like one of their rentboys.”

“What’s a rentboy?”

Gilbert changed the subject after that. To what the two of them intented to do now. How long were they planning to keep this up? What were they hoping to achieve? Alfred just shrugs helplessly. They weren’t really hoping anything. He tells Gilbert they just wanted to get to know the other half of their family. Finding the missing piece that’s always been there for both of them. Gilbert listens, takes another look at Alfred’s phone, then gives it back. Alfred sees it’s open on a selfie of Mattie and Arthur. Matthew has an Alfred-style big, sunny beam. Even after playing his brother for weeks, Mattie isn’t a good enough actor to fake it to such an extent. Gilbert knows him well enough to see that.

Alfred haltingly asks what Gilbert’s going to do now. Gilbert is quiet for a long time. Then he shakes his head, grins, and ruffles Alfred’s hair.

“I’m no snitch, kaulquappe, and I always thought what your dads did was moronic. I can’t imagine doing nothing after finding out what you did. Hell, if it were me and Lud I would have done the same. So don’t worry. Your secret’s safe with me.”

“Really?!” Alfred’s heart leaps and so he does too. Right off the couch. “YAHOO! Thanks, Uncle Gil! I-”

The rest is cut off when Gilbert stuffs a sandwich in his mouth.

“Cool your jets, yanketito. I wasn’t done! Remember I told you about my lil bro’s wedding?”

Alfred nods through a mouthful of frosting.

“Mmhm.”

“Gut. Obviously I’m going down to liberty land to be his best man. Ha! As if he’d dare choose anyone else! I’ll put Honda over my damn knee and spank him with his own bodypillow if he even thinks of muscling in on my territory!”

Alfred has no idea who this Honda is but pities him anyway. He nods as that seems the safest option.

“Mmhm.”

“So! I’ll be going down to NYC. And you’ll be coming with me.”

Gilbert gives him that rust-coloured stare again and Alfred, for one of the few times in his life, knows it would be futile to argue. Uncle Gil is like a force of demented nature.

“Like I said, I won’t snitch but this can’t go on forever. So enjoy your time up here, kid. It just got a curtain call, ja?”

Alfred swallows the sandwich and nods. What else can he do? Gilbert holds all the cards and they both know it.

“…Ja.”

“YEAH! Good choice! Now, call Mattie. Tell him to get his maple-print panties in a bunch because Uncle Gil knows and Uncle Gil wants to talk.”

(Have a small update! I’ve been very busy lately and I will be for a while so I can’t promise when there’ll be more. Just when I can snatch a few minutes. Until then, please enjoy and stay tuned for part 10! (´ε｀ )♡)

[menswearmusings]

Father’s Day Gift Guide 2020

It’s impossible to buy gifts for a guy who’s into menswear, isn’t it? If he’s like me, he has such specific taste in pattern, color, fit, and even brands that it’s usually easier just to avoid that category of gifts all together and go with a tech or grill-related item. But, it’s not entirely hopeless! While I don’t speak for every menswear dude, I do have a pulse on what’s cool as well as what kinds of things make sense for a dad.

Here are three sound gift-giving principles to go by, plus a few specific gift ideas if the dad in your life is into classic menswear like me (i.e. tailored suits and jackets, fine leather shoes, that sort of thing).

Read on for the Menswear Musings Father’s Day Gift Guide 2020.

Principle 1: Give them something you know they want but wouldn’t buy for themselves

I call this The Rule of Giving Gifts. This is my universal gift-giving principle because we all have stuff we want and buy for ourselves—and then there are the luxuries, the things we would totally buy if money were no object, and opportunity cost wasn’t a thing. Receiving one of those things is always the best.

Principle 2: Don’t be afraid to get a gift card to a specific shop you know they like with a suggestion for a product you had in mind.

If the guy has really specific taste that you feel makes it impossible to shop for him, don’t be afraid to do this. This is exactly how I am, and my wife says it makes shopping for me fraught. Thankfully in her case, my brother and I are both on similar wavelengths, so she’s able to talk to him for gift ideas when she buys me stuff, otherwise she’d have no idea! It’d be like me trying to buy her something for our home decor, like a rug or throw—I think I could choose something good, but the risk is high I’d screw it up.

Principle 3: Get something you know the father in question loves, but make it one step up in quality

It’s said that all you need to really enjoy a bottle of wine is to buy something in the next price tier above what you normally drink (so get a $20 bottle if you normally buy $10 bottles). In the same vein, if you know he gets a lot of enjoyment out of a fine dress shirt, get him a shirt that’s a step up in quality, make and fabric.

If he likes… —> consider as an upgrade…

Dress shirts

Banana Republic —> Hugo Boss or Canali

J.Crew —> Polo Ralph Lauren

Brooks Brothers —> Drake’s

If he has trouble finding shirts that fit well —> a custom shirt from Proper Cloth or Spier & Mackay

Pocket squares and ties:

The Tie Bar —> Brooks Brothers squares and ties

Brooks Brothers —> Polo Ralph Lauren

Polo —> Drake’s

Jeans he can wear with a tailored jacket

American Eagle, Abercrombie or Uniqlo —> Polo Ralph Lauren

Levi’s, Gap or J.Crew —> Sid Mashburn

Polo Ralph Lauren —> 3Sixteen

Leather dress shoes:

Aldo —> Beckett Simonon

Johnston & Murphy —> Allen Edmonds

Allen Edmonds —> Alden, Brooks Brothers’ Peal & Co., or a sleek European maker like Crockett & Jones.

Combining this advice with the principle that it’s okay to say “Here, I got you a $150 gift card to Drake’s so you can buy a sweet tie” means that you can put great thought into your purchase, even if he’s got very specific taste.

Some specific gift ideas

01/ Drake’s pocket square (any will do but this Tiger print square is amazing, and my wife bought me one for Father’s Day, actually)

02/ Drake’s tie (if he likes and wears ties, Drake’s is the best; they make slightly more fun, quirky designs, not just the staples like the one pictured; see here for a summer sale selection I recently published with more product recommendations)

03/ Sid Mashburn Masai belt (great with faded Levi’s, these are made by artisans in Kenya)

04/ La Matera woven Argentinian belt (my own dad showed me these recently; a cool-looking, fun belt that would wear well with faded denim)

05/ Corridor heavy linen overshirt (pockets are a great help for a dad, and a flowy but heavy linen overshirt would be a great layer he could add over another shirt)

06/ Dapper Woodworks custom wooden tie rack (read my review of this, with a 10% discount code here)

07/ This Guy: Portraits of Modern Men’s Style (interviews and photographs by venerable photographer Jamie Ferguson of influential menswear personalities, such as Antonio Ciongoli of Eidos and 18 East, Simon Crompton of Permanent Style, Jeremy Kirkland of Blamo! and more)

08/ Subscription to WM Brown (men’s magazine with equal parts menswear, watches, fraternal shenanigans and miscellaneous photo essays by the eminently likable Matt Hranek)

09/ Astorflex Greenflex (lined, with a bit more structure) or Driftflex desert boots (unlined and soft like traditional desert boots). Some of the most comfortable boots there are; I bought some recently and literally got half a dozen comments from strangers on Instagram saying how much they love theirs and were glad I’d gotten some.

10/ The Italian Gentleman (a compendium with beautiful photographs and histories of Italian fabric mills, tailors, shirtmakers, and others in Italy’s storied history of menswear by Hugo Jacomet of Parisian Gentleman)

11/ Subscription to The Rake (international men’s style magazine, with more attention to fine menswear and what makes it special than the GQs and Esquires of the world, plus lifestyle content often told first person, gonzo-style)

12/ Randolph Engineering sunglasses (the original aviator maker for the U.S. Air Force, a still independently owned business making high quality eyewear in the USA).

13/ Patreon subscription to Blamo! (a great podcast with men and women in the fashion world hosted by Jeremy Kirkland; a Patreon subscription gets you access to special guest interviews and first access to local events).

14/ T25 or another of Shaun T’s fitness videos (Big dork announcement: I do silly exercise moves that a ripped, shirtless dude on my iPad tells me to do in our spare room in order to stave off Dadbod for 25 minutes a day. But, you know what? It’s a one-time expense, no gym fees, no commute to the gym, and I save tons of time).

Happy Father’s Day to all the dads out there, and I hope this guide is helpful for those looking to get the fathers in their own lives something that communicates how special he is to you! If you need help choosing between two options or want advice for the father you’re buying for, feel free to comment below and I’ll get in touch!

(Help support this site! If you buy stuff through my links, your clicks and purchases earn me a commission from many of the retailers I feature, and it helps me sustain this site—as well as my menswear habit ;-)  Thanks!)

Read more at Menswear Musings

[grillpartszone-blog]

High Quality BBQ Grill Parts, Barbecue Replacement Grill Parts for Kirkland Grills

High Quality BBQ Grill Parts, Barbecue Replacement Grill Parts for Kirkland Grills

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[afjakwritesarchive]

NWC #9

Days 6-8 were original works.

Pairing: USUK Words: 2,595 Rating: T AU: Human/Country Club Genre: Romance/(comedy?) Summary: Arthur Kirkland is in love with the bartender at the country club he is a member of.   A/N: I work at a country club. This is what I’m thinking about while I’m there, hahahaha. Second part was kinda rushed, but I hope y’all enjoy this!! :) 

Arthur stepped into the bar, pleased to see his favorite doe eyed blond behind the bar mixing a drink. The Brit suppressed a dopey smile when the American looked up at him and fixed him with a knee weakening smile, those impossibly blue eyes brightening.

"Hi, Mr. Kirkland! How's it goin'?"

Mr. Kirkland.

Arthur's excited heart rate calmed a few beats and he made his way to the bar. He knew all of the employees were supposed to call the members by their last names; it was more respectful that way, and created division between the staff and the patrons so that everyone knew where they stood. Even so, Arthur had always hated to hear Alfred call him that; it reminded him that to Alfred, he was just a member in want of a drink. Mr Kirkland. Arthur's heart ached at the vicious reminder of the very formal, very impersonal relationship they shared, one the Brit wanted so desperately to change. Mr. Kirkland.

He imagined Alfred saying his name aloud and turned a bit red in the face. The idea was certainly a nice one, and yet it seemed so intimate. Arthur. The Brit conjured that lovely voice in his mind as he slipped onto a barstool. Arthur, how's it goin'? Arthur, what kinda drink you want? Arthur, is there something besides a drink that I can get you?

"Mr. Kirkland?"

The Brit's head shot up, green eyes meeting Alfred's dazzling blue. "Hm?"

"Everything alright?" Alfred inquired, concern in his eyes.

Arthur's face bloomed red out of embarrassment. "Oh. Yes, yes, I'm fine, thank you."

The American smiled again, though concern lingered on his face a moment longer. "What'll it be? The usual?"

"Yes, and cut me off after two like always, please."

Arthur flushed when he saw Alfred suppress laughter and turn away to make his drink. The first few times Arthur had come into the bar with the intent of managing his own liquor intake, he'd always ended up drunk. One of the most infamous stories regarding Arthur's membership at the Country Club revolved around him having to be carried out over his Gilbert Beilshmidt's shoulder after a night of particularly heavy drinking. When he'd brought it up and apologized to the American, the blond had stifled his laughter and shook his head, brushing off the incident cheerfully. Since then, Arthur had decided it was better to have Alfred make sure he remained sober enough to drive home, thus resulting in his only being able to have two drinks at a time unless stated otherwise.

"So, what's been goin' on with you lately, Mr. Kirkland? Anything interesting?" Inquired the American after setting Arthur's drink in front of him.

"Surely not," replied the Brit with a sigh. "I'm afraid it's mostly just work."

Alfred gave him a sympathetic smile. "That sucks. But, hey, work can be exciting too! When are you gonna bring in another client for me to meet?"

"Soon, actually. We'll be playing a few rounds of golf and then I'm sure he'll want to eat. Next Tuesday. Will you be working?"

"Yep! Hey, I can sense it; this one is good luck. Kirkland brand teas will be hitting his restaurants sooner than you can blink." Alfred encouraged.

Arthur finished off his drink and smiled wryly at the American. "Well, it's nice to know that you have so much confidence in me, Alfred."

"'Course I do, you're great!" Alfred exclaimed, causing a warm feeling to bloom in Arthur's chest. "And your tea is much less horrible than any other brand." He teased.

Arthur rolled his eyes playfully. "Uncultured American," he said, and pushed his empty glass toward Alfred.

Alfred's strong hands closed around it and set it out of sight behind the bar. "Another one?"

"Yes, please." Arthur nodded and watched while Alfred poured him another glass.

"So," began Arthur before taking a sip of the drink Alfred set down in front of him, "do you ever see anything interesting going on between the members?" Arthur asked, both curious and desperate to keep their conversation flowing.

Alfred's eyes twinkled and he nodded, plush lips pulled into a sly smile. "Oh, yeah, I've seen all kinds of stuff," he snickered.

Arthur raised an abnormally thick brow, intrigued. "Oh? What sorts of stuff?"

"Wouldn't you like to know?" Alfred teased, winking.

Arthur's heart stalled in his chest and he had to resist the compulsion to clutch at his chest to ensure that the gorgeous man across from him hadn't stopped his heart. Recovering, the Brit cleared his throat and leaned closer, channeling all of his bravery into what he hoped was a coy, playful expression.

"Don't worry, love, I'm not much of a gossip." He said, cheering internally at the smoothness of his speech.

Alfred made a show of glancing around, ensuring that no one else was in the room. Arthur rolled his eyes at the American's theatrics, even as a small laugh escaped him. He couldn't help but to find entertainment in Alfred. The man was the most lively person he'd ever met, and one of the only people who was capable of producing genuine laughter from Arthur. He possessed the rare ability to make the Brit smile, even when he didn't want to. Alfred was absolutely infectious. No matter what Arthur wanted, he was helplessly affected by the man.

"I've seen a lot of hook-ups." Alfred stated in a low tone. "People you definitely wouldn't expect, though I shouldn't name any names. I've even seen members with some of our employees."

Arthur's eyes widened in genuine shock at that. It shouldn't surprise him so much—it wasn't as if it were illegal or taboo for a member and employee to have a relationship. It was only that Alfred had been so inaccessible, the Brit had assumed that every employee was similarly opposed to the mixing of work and play.

Noting Arthur's surprise, Alfred elaborated in a more serious tone. "Not very often, though. It's against policy to date a member or a coworker, and most of us don't really wanna loose our jobs."

"It's against policy?" Arthur questioned then, even more surprised by this. "I wasn't aware."

Alfred nodded. "Yep. Sucks, too, 'cause if it wasn't..." He paused, scanning Arthur's face. Then, as if snapping out of a daze, he took a step back and reached for a dirty glass and a washcloth. "Well, I just know some people would make really good couples, y'know? But we all need our jobs."

"Is there someone you're interested in, Alfred?" Arthur asked, unable to help himself.

Alfred looked up, a pink tint to his cheeks. "Well, I—"

"Alfred! Can I get a seven and seven?" Called a loud voice from behind Arthur, making the Brit jolt.

"Hey, Mr. Beilshmidt! 'Course, no problem!" Alfred said, plastering a cheerful smile on his face as he made the drink.

Arthur sighed, slapped a fifty down on the bar, and slid out of his seat while Gilbert pulled Alfred into a conversation regarding the latest football game.

When Arthur came in from the golf course the following week, he was pleased to see Alfred working the bar as he'd promised. His newest potential client was following behind him, and took a seat a table in the middle of the room at an empty table. Alfred looked up when they came in and beamed, quickly making his way to the table.

"Hey, Mr. Kirkland!" He greeted happily.

"Hello, Alfred." Greeted Arthur in return, warmth radiating from him at the mere sight of the gorgeous American. "This is Trevor Reed, the owner of Reed's Grill downtown." He said, gesturing toward the man currently scrutinizing the American with narrowed eyes.

"Oh! Nice to meet you, Mr. Reed! I've been to your grill a couple of times. The food's great." Alfred praised, nodding his head enthusiastically, an action that—like any other action of Alfred's—made Arthur's heart melt.

The man merely nodded in Alfred's direction and turned, looking at Arthur. "Do they always kiss your ass like this?" He asked, grinning.

Arthur's eyes widened, taken aback by the rude comment. He glanced at Alfred, who was still smiling easily as if completely unaffected by the comment. Then, he looked back to his client and cleared his throat, uncomfortable. After murmuring a small, incomprehensible answer whilst pretending to be distracted by the beverage choices, he turned to Alfred.

"Can I get a cup of earl grey, please?" Arthur asked, meeting Alfred's gaze to give him what he hoped was an apologetic look.

"'Course, Mr. Kirkland." Alfred winked in subtle acknowledgment of Arthur before turning to the other man at the table. "For you, Mr. Reed?"

"A glass of the house wine." Replied the man, and waved his hand to shoo Alfred.

Arthur frowned, annoyed by the man's terrible manners. Alfred, however, remained entirely unphased. His perfectly pleasant customer service smile remained in place as he turned on his heel and retreated to the bar to make the drinks.

"So, what would you recommend?" Asked Mr. Reed as he picked up a menu, his tone reverting back to the polite tone Arthur had become accustomed to throughout their game of golf earlier in the day.

Arthur scanned the menu himself and shrugged. "I think the salmon is rather—"

"Here you are, Mr Kirkland. Mr Reed." Alfred interrupted, as he set the drinks down in front of the men.

Mr. Reed turned toward Alfred, a harsh frown on his face. "It's rude to interrupt." He huffed, looking annoyed. His voice had returned to it's condescending tone before, surprising Arthur.

"Oh! Sorry, you two. I apologize. I'll give you two another couple of minutes to—"

"Well, you'll already here. You might as well take our orders, since you're in such a rush." He said, rolling his eyes.

Alfred shook his head. "I'm sorry, I didn't mean for it to come across that way. You're more than welcome to take as much time as you like, Mr. Reed, I—"

"God, do you ever shut up?" The man huffed.

"Mr. Reed!" Arthur exclaimed before he could stop himself, outraged by the man's disrespect.

"What?" The man asked, looking taken aback by Arthur's outburst. Alfred looked surprised as well, eyes widened and open-mouthed in shock.

The Brit cleared his throat, flushed red from embarrassment. "Sorry, I... Nothing. I'll have the salmon, Alfred."

"The same." Mr. Reed said.

"Alright, and what dressing for your salads?" Alfred asked, recovering quickly.

"Ranch." Mr. Reed said.

"Sorry, we're fresh out of ranch, sir. The guy who delivers our food got in a little accident today and couldn't make it in with new dressings." Alfred said apologetically.

Mr. Reed sighed heavily, rolling his eyes. "What do you have?" He huffed, annoyed.

After Alfred listed off all of the dressings twice, Mr. Reed made his decision and sent Alfred off, again with the annoying wave of his hand in order to 'shoo' him. Arthur couldn't help but to find the man completely horrid after watching him interact with Alfred, finding his disrespectful behavior toward the man completely rude and uncalled for. While it was a waiter's job to serve their guests, it was Arthur's opinion that they were still deserving of respect, and Alfred doubly so due to Arthur's affection for him.

"Tell me, Mr. Kirkland: is the service here usually this bad?" Mr. Reed asked the Brit.

Arthur frowned. "Pardon? The service here is quite agreeable, in my opinion. I'm not quite sure what you're referring to." He said, watching Alfred as he walked out of the room and toward the kitchen, most likely to place their order.

"I'm referring to the bartender. He's fucking annoying. If all the servers here are like that, I'd suggest making some changes to the staff." Mr. Reed replied before taking a sip of his drink.

"Mr. Reed, Alfred does an exceptional job here." Arthur snapped in reply, unable to contain his annoyance any longer. His thick brows were furrowed tightly, and his lips had curled with clear distaste for the man sitting across from him.

Mr. Reed folded his arms across his chest. "Hey, don't get pissy with me! He's a fucking idiot; I mean, did you hear the way he was talking? Sounds like he's talking to a five year old!"

Arthur abruptly stood up. "Get out."

Mr. Reed looked up at him from his seat, wide-eyed. "What?"

"Get out. I would apologize for wasting your day today as I am quite certain I could never enter into any sort of agreement which would require me to have regular contact with you, however you've proved yourself to be so rude I'm sure I'm not sorry at all. Alfred is both an exemplary employee and person, and I will not have you tarnish the reputation he has worked extremely hard for. Leave." Arthur growled.

Mr. Reed stood up, huffed, and kicked his chair away from him. After a brief stare-down, he stormed out of the bar, red-faced and frowning.

"...Um, Mr. Kirkland?" Alfred asked, standing a few feet away with a tray of food balanced on one of his palms.

Arthur went bright red in the face. "D-Don't worry, I'll pay for it all," the Brit said, embarrassed. He straightened his tie and moved for his wallet, but Alfred shook his head.

"That was the most kickass thing I've ever seen, man." Alfred said, approaching the table. He set the tray down and grinned at Arthur. "I mean, seriously, that was the perfect blend of gentlemanlike conduct and sarcasm. It was badass, man!" He praised.

Arthur's face continued to burn, and his green eyes met the floor in embarrassment. "I-It wasn't anything," he muttered.

"No, it was. It was a lot." Alfred replied. His voice took on a more serious tone, and he took a small step forward. Arthur slowly raised his head and met the bright blue eyes he so adored, and Alfred continued to speak. "That was the coolest thing anyone in this whole place has ever done for me, and I've been here for years. Thanks, Mr. Kirkland."

Arthur floundered, completely overwhelmed. "Y-You—You can call me Arthur." He finally managed.

Alfred leaned forward then, a cheeky grin set upon his face. "Okay. Can I kiss you, Arthur?" He questioned.

In response, Arthur's brain short-circuited. "I beg your pardon?!" He cried, shocked.

Alfred continued to smile. "I asked if I could kiss you."

"B-But—But what about the rules?!" Arthur sputtered, only to curse himself in his head. Alfred was asking to kiss him, and for whatever idiotic reason he was trying to discourage him! It was absolutely ridiculous, and the Brit very quickly came to the conclusion that he was a complete idiot.

"We'll keep in on the DL." Said Alfred, shrugging.

And, when no verbal response was forthcoming, Arthur took it as his cue to wrench Alfred by his shirt collar and kiss him.

[donaldflower00-blog]

10 Smart Costco Products This Busy Mom Always Buys in Bulk

As a food writer and recipe developer, I’m also by default a professional food shopper. I have all kinds of user-generated algorithms in my mind about where I like to buy certain things, how much I want to spend on them, how much of them I want to keep on hand, and so on. Even though I need to shop continuously for my job, and, like many people, I have a family who needs to be fed, I still get a little adrenaline rush when I food-shop. And thank goodness, because it’s a pretty big part of my life.

More from Food52

I’m also a little bit of a hoarder. When I see only four rolls of paper towels in the closet, I start to feel a little frisson of panic. But buying things in bulk has its pros and its cons. The pros include being stocked up for a long time, and usually saving some cash when you compare prices by weight, volume, or unit against smaller packages. The cons are buying too much of something, which can be problematic in terms of storage space (especially for those of us city-dwellers), and also spoilage (it feels so wasteful to throw away half of a 64-ounce container of sour cream just because it was a little cheaper per ounce than the smaller tub).

Few places challenge our abilities to bulk-shop smartly like Costco. The choices range from necessary to enticingly impulse-purchase-y, and the size of the packages is usually large to ginormous. But there are some items I have no qualms about piling high in my cart on repeat. Your list of Costco stocker-uppers will surely vary from mine, but these are the items that I most often load up on.

1. Broth

There are a variety of brands sold at Costco, and a variety of sizes, from big 50-ounce cans to packs of smaller 32-ounce cartons or multipacks of 14.5-ounce cans. The options often include chicken, beef, vegetable, organic, and less-sodium. I use gallons of broth every week—in soups, stews, sauces, and casseroles. You name it. If it’s savory and hot, there might well be broth in it. I like to keep an assortment of sizes of cartons and cans on hand for various recipe needs.

Want to make a rich, semi-homemade chicken stock? While you're there, buy a rotisserie chicken (one of Costco’s most famous products for quality and price—$4.99!), have it for dinner and use the carcass and some of that store-bought broth to make delicious, mahogany-colored stock. Add ramen (without the seasoning packet) and any leftover shredded meat from the rotisserie chicken to make the world’s easiest chicken noodle soup.

2. Canned Tomatoes

There are often several versions available—whole, crushed, diced, paste, and sauce. I buy these in two sizes: the mega cans (6.6 pounds) and the eight-packs of everyday 28-ounce cans. The big cans are for huge batches of pasta sauces, like bolognese or marinara (which I love to freeze), and for when I’m throwing the occasional lasagna party. The smaller sizes are for day-to-day cooking, for recipes like my One-Skillet Cheesy Beef and Macaroni or Fragrant Chicken Tomato Soup. Costco can carry a variety of brands. Last time I got eight 28-ounce cans of Tuttorosso crushed tomatoes for $6.39 (about 80 cents each). Or if you want to splurge on the San Marzano tomatoes, those can be bought for $8.99 for a three pack of 28-ounce cans.

3. Parmesan

If you cook with real Parmesan regularly, then you know that this cheese is a) expensive and b) worth it. But the wedge Parmesan carried by Costco is a mere $10.59 per pound (some versions even less). Plus, it lasts for months when properly stored, and you can grate it freshly as needed. Perfect over salads, pastas, or this simple, four-ingredient creamed kale .

4. Boneless, Skinless Chicken Breasts

Costco makes it easy to buy their chicken breasts in bulk because they come in connected, perforated six-packs, each containing about 1.5 pounds of chicken breasts (9 or so pounds total). This allows you to open and use as many sections as you want and leave the rest perfectly sealed. These sealed packages can also go right into the freezer, and are easy to pull out and defrost in the fridge as you need them. They're $2.79 per pound, and also available in organic form for $4.99 per pound. Organic boneless, skinless thighs are $3.99 per pound, packaged in the same way (for some reason the boneless thighs are only available in an organic version).

Whatever the recipe—whether it's grilled chicken breasts, marinated kebabs, or rolled cutlets, you'll know that you're set because you've got some bulk chicken hanging out in the freezer.

5. Hearts of Palm

This is a weird one, I know, but I love hearts of palm dearly—and they can be very pricey! Since they come canned or jarred, they last for years. But because I add them to as many salads as I can and eat them by the handful as a snack, I can never have too many jars in stock. (Hearts of palm were also my pregnancy craving—I ate them every day while I was gestating Charlie.)

6. Peanuts

Okay, well, for those of you without allergies to tree nuts, I guess this would translate to ALL nuts. I'm only able to eat peanuts, though, and my family eats a lot of them. Luckily Costco has quite a number of ways for us to sate my peanut fix in a more economical way: The most important buy is the 48-pack of 1-ounce Planters salted peanut packs. I know you can do even better price-wise when you buy larger containers, but I appreciate the individual packages because they help me keep track of how many peanuts I'm inhaling. They're also terrific protein-filled snacks to keep in my bag when I'm on the go.

I also love the 2 1/2–pound canister of Kirkland Super Extra Large Peanuts, which are impossible to resist at just $6.69—but you need some serious self-discipline with these in the house, or a lot of peanut loving friends. Or just whip up a batch of cookies.

7. Cooking Spray

Sometimes you can find their house brand of cooking spray, Kirkland, which is very well priced. But even if they're only carrying classic Pam, you're going to save some real cash. Two 12-ounce cans are $6.99 at Costco, compared to about $4 to $5 for a single 8-ounce can at a standard national supermarket. And cooking sprays last forever, both in terms of spoilage and in terms of use. A critical staple to keep on hand for all manner of baking projects.

8. Pure Vanilla Extract

If you're a baker (or you're a reluctant one because your kids go to a bake-sale heavy school), then you'll immediately realize what a great price you’re getting for their big 16-ounce bottle of vanilla extract. $34.99 is a total steal, it lasts for years, and the quality is great—pure vanilla, not artificially flavored (which is not worth using even if it’s free, by the way). Elsewhere, a 1-ounce bottle of a leading national vanilla brand might be closer to $6 or $7, which would translate to almost over $100 if you were to buy the same amount of vanilla, or 16 of those little bottles. Startling, huh? Now you won’t need to hesitate before baking up a batch of oatmeal or chocolate chunk cookies.

9. Aluminum Foil

I have what can only be termed a deep, meaningful relationship with my oversized role of Kirkland Signature Reynolds Foodservice Foil. 12x1000 feet of aluminum foil may not be what everyone needs in their house, but if you regularly line baking sheets and wrap brownies for freezing (before sliding them into zipper-sealed bags of course), then you can seriously save a large amount of money by purchasing this mega-roll. I buy about one of these a year for $27.99, and that carries me right on through.

10. Prosciutto

While I know that you can’t stock up on prosciutto the way you can on paper towels or aluminum foil, a sealed package will last for four whole months, so you can certainly buy for the future. And it just so happens that my kids' favorite sandwich is prosciutto and mozzarella on a baguette. On my last visit to Costco, a 1-pound sleeve of Citterio prosciutto was priced at $9.99. Suddenly indulgences like prosciutto-wrapped shrimp and this easy party appetizer seem much more accessible.

What do YOU like to buy in bulk at Costco? Let us know in the comments below.

This post is an unsponsored grocery-store love letter.

Source: https://food52.com/blog/23614-best-costco-products-to-buy-in-bulk

[tonyduncanbb73]

The Eater Boston Winter 2019 Dining Headquarters: What's #OpenInBOS?

Bookmark this page for weather-related openings, closures, and specials all winter long

Winter has held off as long as it could, but with snow in the forecast for the weekend — potentially a lot of it — it’s time for the reemergence of the annual Eater Boston Winter Dining Headquarters. This guide is here to help you find food in the event of a Nor’easter or Snowpocalypse or even a light dusting that somehow manages to shut down the city.

Here’s how this guide works: During major weekday storms, when numerous restaurants are altering their usual operating hours, the Eater Boston team will be frequently updating the #OpenInBOS and Confirmed Closures sections below to reflect what’s open and what’s not. Is your restaurant missing? Please email boston@eater.com with your hours, address, and any other pertinent snow day details, and you’ll be added to the list as quickly as possible. (Look for an announcement on Twitter on days that this section will be active.)

Other sections of the guide are updated periodically throughout the winter to let you know about things like weather-related specials, such as restaurants offering free hot chocolate when the temperature dips below freezing (restaurants, use that same email address above to submit details about your specials); recommended cold-weather dining; and other information to get you through the season well-fed.

Be safe, tip kindly, and perhaps eat some soup.

Originally published on January 7, 2019. This piece is updated frequently throughout the winter, and the date of the most recent update appears above.

#OpenInBOS

During major weekday storms, this section is actively updated throughout the day. Restaurants, email your storm day plans to boston@eater.com to be included. Not currently tracking information for a specific day, so the restaurants that currently appear here have said that they never close for storms (or, in some cases, only close in the rare event that the T shuts down).

Boston Proper

Beantown Pub (100 Tremont St., Downtown Crossing, Boston): “Snow doesn’t scare us, we never close down!”

Brassica Kitchen (3710 Washington St., Jamaica Plain, Boston): “Whatever the weather, we’re always open.”

Club Lounge (Yotel Boston, 65 Seaport Blvd., Seaport District, Boston): Open daily from 6:30 a.m. to 12 a.m.; never closes for storms.

Common Ground (85 Harvard Ave., Allston, Boston): Always stays open for storms, along with its Arlington sibling.

Durty Nelly’s (108 Blackstone St., Downtown Boston): “We never close and always there to warm the weary traveler.”

El Pelón Taqueria (2197 Commonwealth Ave., Brighton, Boston; 92 Peterborough St., Fenway, Boston): Both locations plan to stay open throughout any winter storms.

Galway House (710 Centre St., Jamaica Plain, Boston): “True story several years ago during a big don’t drive storm I closed early to get my employees home at maybe midnight. Next day someone came in told me they walked up there in the heavy snow only to find us closed. I promised then to NEVER close early again during a storm that people really do count on us to be here...So if you gotta get out we are here.”

The Haven (2 Perkins St., Jamaica Plain, Boston): “Despite millennial slacker attempts at sabotage the Haven has consistently remained open throughout every major snow storm 2010-2018. We...have free wifi and amazing winter drinks.”

Joe’s American Bar & Grill (181 Newbury St., Back Bay, Boston): Never closes for storms.

Lincoln Tavern & Restaurant (425 W. Broadway, South Boston): Count on Lincoln to stay open during any snowstorm unless the power is out or water’s coming through the ceiling.

Neptune Oyster (63 Salem St., North End, Boston): As long as the T is running, Neptune Oyster stays open. Regular hours are 11:30 a.m. to 9:30 p.m.

Oak Long Bar + Kitchen (Fairmont Copley Plaza, 138 St. James Ave., Back Bay, Boston): Never closes for storms, and since it’s in a hotel, it serves all meals. Regular hours are 7 a.m. to 1 a.m. daily.

Shabu-Zen (80 Brighton Ave., Allston; 16 Tyler St., Chinatown, Boston): Both locations remain open during storms as long as the T is running.

Waterline (Boston Marriott Long Wharf, 296 State St., Downtown Boston): Always open during storms. Two-hour complimentary valet parking with purchase of an entree.

Cambridge and Somerville

The Abbey (1755 Massachusetts Ave., Porter Square, Cambridge): Open in all storms, typically 11 a.m. to 2 a.m.

Alden & Harlow (40 Brattle St., Harvard Square, Cambridge): Never closes for storms and generally offers some storm-inspired specials.

The Automatic (50 Hampshire St., Kendall Square, Cambridge): Intends to stay open through all blizzards (keep an eye out for games, patio snowmen, hot drinks, and other specials.) “Neighborhood hangouts are the absolute best in snowstorms — it’s awesome to get everyone together,” says co-owner Dave Cagle.

Benedetto (Charles Hotel, 1 Bennett St., Harvard Square, Cambridge): Only closes if the T shuts down.

Craigie on Main (853 Main St., Central Square, Cambridge): Craigie and sister restaurant the Kirkland Tap & Trotter don’t close for storms. Says chef-owner Tony Maws: “We are fortunate to have enough local staff who can come in, and actually want to come in during these crazy storms. There’s a whole lot of stories and great food and drink — it’s what neighborhood restaurants do!”

Giulia (1682 Massachusetts Ave., Harvard/Porter Square, Cambridge): Only closes if the T shuts down.

The Kirkland Tap & Trotter (425 Washington St., Somerville): As noted for the Craigie on Main listing above, Craigie and the Tap & Trotter don’t close for storms.

Everywhere Else

The Abbey (1657 Beacon St., Washington Square, Brookline): Open in all storms, typically 11 a.m. to 2 a.m.

Common Ground (319 Broadway, Arlington): Always stays open for storms, along with its Allston sibling.

Matadora (Hilton Boston/Woburn, 2 Forbes Rd., Woburn): Open daily for breakfast 6:30 a.m. to 11 a.m. and dinner 5 p.m. to 11 p.m.; never closes for storms.

Confirmed Closures

During major storms, this section is actively updated throughout the day. Restaurants, email your storm day plans to boston@eater.com to be included. (Not currently tracking information for a specific day.)

Ongoing Cold-Weather Specials

Some restaurants offer winter-long but weather-dependent specials, e.g. free hot chocolate if the temperature drops below freezing. Restaurants, email your details to boston@eater.com to be included. Note: Inclusion in this section doesn’t necessarily mean that the restaurant is open on a major storm day; consult the lists above or the restaurant’s social media channels to make sure.

Bistro du Midi (272 Boylston St., Back Bay, Boston): Whenever there is a winter storm advisory in effect this winter, Bistro du Midi will add a couple specials to the menu: a Scituate lobster poutine (Gruyere, vanilla-infused lobster “gravy”) for $23 and white sturgeon caviar flatbread (smoked bacon, creme fraiche, fingerling potatoes, oyster crackers) for $23.

Grill 23 (161 Berkeley St., Back Bay, Boston): Whenever there is a winter storm advisory in effect this winter, Grill 23 will add a couple specials to the menu: a crab cake sandwich on toasted brioche with pickled onion tartare and Old Bay french fries for $21 and loaded tots with cheese sauce, bacon, sour cream, and chives for $17.

Post 390 (406 Stuart St., Back Bay, Boston): Whenever there is a winter storm advisory in effect this winter, Post 390 will add a special to the menu: crispy beer-braised pork knuckle with apple cider mustard, roasted Brussels sprouts, and pommes puree for $18.

Puritan & Co. (1166 Cambridge St., Inman Square, Cambridge): Whenever it snows more than three inches this winter, Puritan will serve a three-course storm menu (appetizer, entree, and dessert) for $35.

Sonsie (327 Newbury St., Back Bay, Boston): On snow days, Sonsie will offer a soup-and-cider combo, a bowl of chowder and a hot mulled and rum-infused cider for $12.

Ward 8 (90 N. Washington St., West End/North End, Boston): Any day that it snows, Ward 8 will serve $10 portions of its forthcoming sister restaurant Tony & Elaine’s spaghetti and meatballs.

Outdoor-ish Winter Pop-ups

Rooftop igloos, ski lodge-inspired courtyards, heated patio beer halls, and more: Consult the full round-up here.

Recommended Winter Dining and Drinking

Here are a few Eater Boston maps to keep you warm.

Superb Soups Around Boston

Warm up at These Ramen Destinations

Where to Eat Dumplings in and Around Boston

Top-Notch Grilled Cheese Sandwiches Around Boston

Solid All-You-Can-Eat Meal Deals in Boston

Boston’s Best Hangover Cures

Where to Eat Hot Pot in and Around Boston

Delivery Options

Don’t want to leave your home? Many delivery companies have a Boston presence. Please tip well.

Caviar

DoorDash

Drizly (booze)

GoPuff (convenience items and more)

GrubHub (note: If you were a Foodler fan, it’s now part of GrubHub)

HappySpeedy (convenience items and more)

Instacart (groceries)

Postmates

Uber Eats

Food TV Shows and Movies to Stream

If you’re staying in, you might as well catch up on some great food-related programs. Check out some of the recommendations below, and sign up for Eater’s weekly “Eat, Drink, Watch” newsletter for more.

Salt Fat Acid Heat — This four-part series follows chef and food writer Samin Nosrat as she travels the world and explores four of the building blocks of cooking (salt, fat, acid, and heat). Find it on Netflix.

Chef’s Table — From Jiro Dreams of Sushi director David Gelb comes a series that profiles several acclaimed chefs, including Dan Barber, Francis Mallmann, Dominique Crenn, and more. Netflix has five seasons as well as the Chef’s Table France spin-off.

Jiro Dreams of Sushi — If you’re going to watch Chef’s Table, you might as well watch Jiro as well. It’s available on Netflix.

Cooked — Michael Pollan’s Netflix documentary series explores the power of cooking and compels viewers to get back into the kitchen to renew ties to our history and to each other. Each of the four episodes takes its cue from an element — fire, water, air, earth.

The Great British Baking Show — PBS.org has five seasons of the best cooking competition show ever aired. Netflix has six seasons and several different spinoffs, such as “Masterclass.”

MasterChef Junior — Want to see the nurturing side of Gordon Ramsay as precocious kids compete adorably to become the next MasterChef Junior? Hulu’s got six seasons, and they will make you cry many happy and sad tears and also wonder how these kids can do so much more in the kitchen than you can. Hulu also has many seasons of Top Chef, Kitchen Nightmares, and Hell’s Kitchen.

Midnight Diner: Tokyo Stories — This Netflix original is a favorite among Eater staff. Per Netflix: “Tucked into the corner of a Tokyo street, this diner opens at midnight and the Master serves any food you want. One bite might just change your life.”

The Mind of a Chef — With narration by the late Anthony Bourdain, The Mind of a Chef follows several well-known chefs on various explorations. In the series premiere, for example, watch David Chang travel to Japan for a bowl of the original tsukemen.

Samurai Gourmet — Per Eater’s resident food television enthusiast Greg Morabito: “Samurai Gourmet follows the culinary adventures of a 60-year-old recent retiree named Takeshi Kasumi. An avid fan of samurai comics, Kasumi often envisions how an ancient warrior would navigate tricky situations in his own life. Once per episode, Kasumi’s world briefly turns into a samurai story — usually when he’s in the middle of a meal.” Watch it on Netflix.

Two Fat Ladies — A classic BBC cooking show from the late ’90s. Find many episodes on YouTube.

[babbletop]

Here's a list of top 10 Costco Cult Favorite Food Items! So many amazing food items at Coscto, these are the top 10 Costco cult favorite food items! ➡️ Subscribe to BabbleTop: https://bit.ly/2Uu3HPe China Off Shore Trading Company? Rumor once had it that this was the spelled out name of Costco, and with the recent foray of the gigantic membership warehousing chain into Chinese territory in 2019, the rumors are afresh once more. Name aside, some of their products have attained iconic status since Costco's 1976 Price Club days. And here you'll find 10 Costco cult favorite items that will never die. These Costco oldies but goodies have withstood the test of time. If you enjoyed this list of the top 10 Costco cult favorite food items, then comment: #Costco #Food #Shopping TIMESTAMPS: 0:31 Costco Peanut Butter-Filled Pretzel Nuggets 1:25 Costco Pre-Made Skillet Mac & Cheese 2:52 Kirkland Signature Pre-Cooked Bacon 3:55 Costco Baked Goods and Sheet Cake 5:21 Basil Pesto, Kirkland Style 6:51 Costco Dried Mango 7:54 Sheila G's Brownie Brittle 8:57 Rotisserie Chickens 9:44 Welcome to the World of Açai Bowls 10:55 Costco's Dark Chocolate Potato Chips SUMMARIES: - Peanut Butter-Filled Pretzel Nuggets are among the top-selling snacks sold exclusively by Costco under the Kirkland Signature brand. Don't try these nuggets at home or at work unless you have a tremendous amount of self-control. - Craving that 27-pound bucket of Mac & Cheese? Well Costco’ got it. Obviously, the membership-only warehouse club's Pre-Made Skillet Mac & Cheese is an upgrade for all Kraft Mac & Cheese lovers out there. And the best part of it is, the cooking is already a done deal. - Costco's bacon sales are definitely something to write home about. The world's number two retailer, second only to Walmart, has all the bacon you'll ever need when you can't get enough of it for breakfast. - How good are Costco's baked goods? Well, the chain’s over 90 million members have a lot of good things to say. For starters, the Costco Sheet Cake definitely saves lots of baking and preparation time. - As the pioneer in the wholesale retailing biz, Costco sure knows how to pick a good horse. And the Kirkland Basil Pesto is the perfect example of this. If you haven't been introduced into the world of pesto yet, where have you been? - Who doesn't like mango, which, from the North American or European point of view, is that exotic fruit that some people can't seem to get enough of? As it turns out, mango actually acts more like a hot tea on the body. - Sheila G's Brownie Brittle is a brownie reborn into a kind of a peanut brittle.  So who says that brownies can't be brittle? Aren’t all brownies supposed to be heavenly soft? Well every now and then, someone turns the traditional into something new. - It seems that the cost-conscious consumer community has an eternal love affair with the Costco rotisserie chicken. After decades of offering this already cooked whole chicken to its members, the company has it all down pat. - Five-dollar Acai Bowls? You'd be crazy to say no to Costco. After all, Booster Juice and Jamba Juice wouldn't go this low on price. But Costco does. And they can afford to because it all boils down to a numbers game. - Costco's move to the Dark Side is complete. You'll never look at potato chips the same way again. After a few bites of Sanders Dark Chocolate Potato Chips, you just can't. Once your eyes and your taste buds have been opened, there’s just no turning back. 🥳 JOIN and become a BabbleTop member! https://bit.ly/2DCl21k ➡️ SUBSCRIBE to BabbleTop! https://bit.ly/2Uu3HPe 👕 Check out our MERCH! http://bit.ly/2SWDkQM 🔥 Our Most Popular VIDEOS! http://bit.ly/2T02a24 Top 10 Discontinued Food Items We Miss (Part 1) http://bit.ly/2IyUJ1Y Top 10 Discontinued Food Items We Miss (Part 2) http://bit.ly/2TpKahK 10 Cancelled McDonald's Items That People Still Talk About (Part 1) http://bit.ly/2TY10pb 10 Cancelled McDonald's Items That People Still Talk About (Part 2) http://bit.ly/2ToiFVU 10 Coca-Cola Drinks That Embarrassed The Company http://bit.ly/2T8awZL 10 McDonald’s Items That Would Make America Great Again http://bit.ly/2EwSYON Top 10 Untold Truths of the Heart Attack Grill http://bit.ly/2H2LLYe Top 10 Saddest McDonald's Happy Meal Toys Ever http://bit.ly/2EpNlll 10 Secrets You Didn't Know About Costco Food Court http://bit.ly/2GWQWsY 10 Untold Truths About McDonald's Monopoly http://bit.ly/2XHcIqv 10 Times Fast Food Went Too Far http://bit.ly/2Iu0iPh Check out our Most Popular Videos! https://bit.ly/2WtOHCy All clips used for fair use commentary, criticism, and educational purposes. See Hosseinzadeh v. Klein, 276 F.Supp.3d 34 (S.D.N.Y. 2017); Equals Three, LLC v. Jukin Media, Inc., 139 F. Supp. 3d 1094 (C.D. Cal. 2015).

[shoprockvale]

How To Throw The Perfect Tailgate Party No Truck Required

Tailgating is that great, all American pastime. Many fans love the thrill of spending time outdoors with others. If you are thinking about throwing this kind of party, you’ll want to do it right, from the jump. This means careful advanced planning and consideration of the circumstances of the party at least several days before you begin (or the night before- come on am I right?).

It helps to think about specifics. You should plan a menu, think about who’s coming with you and how everyone’s going to eat their food. It also means making sure you get the details right so you can celebrate your favorite team in true style.

Planning a Menu

One of the most important parts of any tailgate plan is the right kind of menu. You want to think about foods that you know everyone will love. You also want to think about the ages of the people who are coming to your party. For example, small children often have different tastes than adults. They tend to like food that is less hot and more mild. Another person in your party may be allergic to certain ingredients.

You want them to be able to eat anything you make. Your menu should include at least several courses. This way, everyone can find something they like best. It’s a good idea to think about appetizers, the main course, desserts and drinks. You might start with a few types of appetizers such as hot wings, chips and dips and then some sliced, blanched vegetables. After that, the main course such as chili, burgers and grilled chicken brings the party to life. Make dessert special with a homemade cake or some cupcakes. The Pepperidge Farm outlet store can provide you and your guests with all sorts of wonderful baked goods including the buns for any hamburgers and hot dogs as well as various types of dessert cookies.

Offering Drinks

Another fabulous part of any tailgating party are a selection of drinks. Chilled wines from Nissley Wine Shop makes it easier than ever to pick out the perfect brew. Think about other kinds of drinks as well. Lemonade is cheery and inviting. Fall makes the perfect time to bring out the hot cider and pair it with cinnamon sticks and honey. If you’re serving a large crowd, you can offer other types of drinks for all ages. Chilled soft drinks offer sweet flavors just right on a crisp autumn day. Flavored seltzers are good for those who are watching their weight but want something with a kick.

Plates and Other Items

You want to make it easy for your guests to enjoy your food. The right plates & silverware and other items are essential. Allow at least two forks, knives and spoons per person. Bring a stack of paper and plastic plates with you. If you’re serving something like chili, you’ll also need to have bowls on hand. A cooler is also useful as it keeps your drinks cold. Even on a cold day, drinks and other items can get hot quickly as they sit in the sun. When you have a cooler with you, you have a way to keep your hot foods and your cold foods at the right temperature all game long. The Pottery Barn outlet has lots of places to find the right home decor to wow your guests.

Wear It With Pride

Your tailgate party should include lots of ways to cheer on your favorite team as the game continues on. Stop by our Eagles store or if you are more into the terrible towel head over to Steel City Sports, to rep your team. As the weather turns colder caps keep your head warm and tell everyone which team you like best.

Decorating Your Car

Part of the huge fun of having a party is decorating your car. Look for items in the same colors as your team. You can line the interior with plush blankets and throw blankets from Orvis for everyone else to share. You can bring out footballs for your guests so you can all play along with your team as the game continues.

A Place to Sit

Everyone should have a place to sit and celebrate. Convenient, durable navy outdoor folding sports chairs from Kirkland offer lots of ways to give your guests a place to sit as the game goes on. Proper advanced party planning will make every one of your guests happy.

Thanks for reading. We would love for you to subscribe to our blog.

Come visit us at:

The Shops @Rockvale 35 South Willowdale Drive Suite 127 Lancaster, PA 17602 (717) 293-9292 https://www.shoprockvale.com

  from The Shops @Rockvale https://www.shoprockvale.com/how-to-throw-the-perfect-tailgate-party-no-truck-required/

[zillowcondo]

Secret Gardens: 6 Great Farm-to-Table Restaurants

The slow food revolution has swept across the country. While restaurants in Europe and elsewhere have been utilizing locally sourced produce, meat and dairy for some time, Americans were slow to catch on. Thanks to activist chef Alice Waters and others, restaurateurs around the country are beginning to realize the benefits of buying locally, whether its to help local farmers and purveyors or to have fresher and more beneficial foodstuff. If you live near a large city, chances are, you’ve eaten at a farm-to-table restaurant.

Eateries such as the storied French Laundry in Yountville, California, have been slow-food meccas for years. But unlike many locavore restaurants around the country, French Laundry has a working herb garden onsite, allowing for the freshest ingredients possible with the least environmental impact. Is this why chef Thomas Keller’s cuisine gets the highest praise of any American restaurant? Probably not but it definitely helps boost the quality and taste of the food. Following French Laundry’s lead, a number of other fine dining establishments around the country have taken farm-to-table to the next level: either using existing parts of their properties to build herb and vegetable gardens or purchasing nearby farmland to grow produce and raise livestock. Here are six of our favorites from around the country:

Bardessono, Yountville, California

This eco-chic, boutique luxury hotel in California’s Napa Valley has earned accolades for its commitment to sustainability and the environment. Nowhere is this more apparent than in the hotel’s two gardens, one onsite and one a short distance away from the property. Lucy’s Garden is a small green space located on the south side of the property. Here, culinary gardener Noel Lopreore works her magic on two large and two small vegetable and herb beds. The garden is mainly used for herbs and root production but Lopreore grows 18 different varieties of basil as well. The garden is certified organic through the CCOF, making Bardessono the first hotel with that distinction.

Bardessono also leases a quarter acre of land from the Hill Family (the hotel shares farm usage with the nearby French Laundry). The Hill Family Farm has been certified organic for more than 20 years and Bardessono’s portion has two orchards at which peaches, nectarines and citrus fruits grow. The farm also boasts an 8000-square-foot mixed vegetable garden, a 30-year-old black mission fig tree, apple and pear trees and a mulberry tree. Lopreore operates a year-round greenhouse at which she cultivates many of the crops, some of which change season to season. In 2010, the hotel focused on 300 different types of tomatoes as well as black and white garbanzo beans, cucumbers, squash, sun chokes and three different types of corn.

“Through the gardens we lower emissions by not trucking in the amount of food we grow. We also compost our kitchen scraps and use these in our gardens which lowers the need for trash pickup and adding to the landfill,” says Lopeore. “Besides all the environmental benefits, it provides our chef with the unique opportunity of being able to request unusual items like the Bhut Jolokia, which we grow on site. The Bhut Jolokia is the hottest pepper in the world.” See our full review.

Trellis Restaurant, Kirkland, Washington

Guests dining on brook trout with grilled broccolini and oven-dried tomatoes at Trellis restaurant have enjoyed the eatery’s locally grown produce. The Kirkland, Washington, restaurant creates agrarian cuisine for what they dub “Wine Country-inspired dining.” The restaurant mixed modern cooking techniques and rich, rustic flavors to create innovative dishes.

The restaurant owns and operates a 10-acre farm in nearby Woodinville. The farm is salmon safe-certified and subscribes to organic growing methods, according to chef Brian Scheehser. The farm doesn’t raise livestock but grows Flemish pears, baby leeks, red onions, baby garlic, mixed greens, sage blossoms, chive blossoms, six varieties of apples, seven varieties of blueberries, and three varieties and blackberries as well as 30 varieties of tomatoes, among other fruits and vegetables.

“I have been farming years before Trellis and it’s incredibly rewarding to be able to share with dining guests the source of their meal,” Scheehser says. “Immersing myself in the earth has given me a unique understanding of a food’s inherent flavor and texture. The growing process amazes me, and I enjoy the art of coaxing out the earthy, natural attributes of fresh produce using the simplest culinary techniques.”

Although located in the Pacific Northwest, the farm is a year-round operation thanks to the four greenhouses on site.  

Rosemary’s, New York, NY

Rosemary’s is an Italian restaurant with a rooftop farm situated in the heart of Greenwich Village. Created by Carlos Suarez, the owner of Bobo and Claudette, Rosemary’s is named after Suarez’s mother and is inspired by both her home in Lucca (Tuscany) and the rich heritage of the restaurant’s Greenwich Village corner.

Executive Chef Wade Moises serves seasonal Italian dishes that highlight the herbs and produce from the rooftop farm, as well as housemade pastas and a selection of focacce, as an homage to the location’s predeccessor, Sutter’s Bakery.

Uncommon Ground, Chicago, Il

Uncommon Ground lays claim to the first Certified Organic rooftop in the nation, which patrons can go up and visit. When dining there, I was pleasantly surprised at how much time their rooftop farmer spent giving me the grand tour of his elevated bounty and explaining the building process. The rooftop is fit with solar panels surrounded by manicured raised garden beds of herbs, tomatoes and more.

Obviously a rooftop can only supply so much for the restaurant, but the local concept goes beyond just their own building, to a commitment to source the majority of their food from local, sustainable organic producers – 24 percent of which comes from within 300 miles of the restaurant. Their menu is constantly changing according to the seasons, which makes each visit a unique experience that gives patrons a strong sense of time and place.

True midwesterners like myself can vouch for their hearty meatloaf, made with local grassfed beef and of course, wrapped in bacon and served with mashed potatoes, brussels sprouts, and fried nordic creamery cheese curds (a product commonly found amidst Chicago’s lively farmers markets). For dessert, I’d venture toward the seasonal crème brulee or s’mores tart.

They support the local economy by more than just helping out local farmers, but also local artisans, as you will regularly find local artist’s work featured inside and local musicians entertaining diners. See our full review.

Tupelo Honey Cafe, Asheville, North Carolina

Southern cuisine gets a bad rap as being fattening and highly caloric. Thanks to restaurants such as Tupelo Honey Café, Southern cuisine gets a chance to be hearty and healthy. The Asheville, North Carolina, restaurant lists gluten- and soy-free items and has garnered rave reviews for its char-grilled beef tenderloin and shrimp and grits. Tupelo Honey Cafe operates Sunshot Organics, a revitalized organic berry farm in Burnsville, North Carolina. The 12-acre farm boasts blueberries, blackberries, black raspberries and strawberries as well as edible flowers, greens, lettuces, asparagus, bush beans, cucumbers, herbs and heirloom tomatoes. The farm also keeps chicken for eggs.

Executive Chef/owner Briant T. Sonoskus isn’t new to organic farming. His grandparents had large gardens and stakes in community farms so the desire came naturally. “What I grow does vary a bit season to season. I have a large, fully automated greenhouse for winter growing but my production certainly goes down and is limited to a few cool weather crops. Making a menu item solely from my farm production is difficult but in partnering with other local farms you will see a lot of local combination effort items on menus or on the specials board,” says Sonoskus.

Sonoskus believes the benefits of having your own farm or garden outweigh the costs since customers are appreciative and return for the quality of the food. Growing large amounts of different items allow you to keep the costs down. See our full review. 

Zazu Restaurant + Farm, Santa Rosa, California

Much of the farmland in California’s Sonoma county has been converted to wine growing since it’s profitable and attracts the tourists. Husband and wife team Duskie Estes and John Stewart believe in the diversity of agriculture. In 2001, the duo opened Zazu Restaurant, which is situated in an old chicken coop among dairy ranches and grapevines in Santa Rosa. They added the farm in 2005, when a gardener was hired to tend to the half acre of raised beds onsite. Estes and Stewart live on a three-acre estate 10 minutes from the restaurant at which they raise livestock such as chickens, goats, rabbits, turkeys, pigs and babydoll sheep. Macbryde Farm, named for their daughters, Brydie and Mackenzie, also houses a fruit orchard at which figs, Asian pears, apples, persimmons, pomegranates, olives, peaches, plums, cherries and Meyer lemons grow. The two pieces of farmland also provide the restaurants heirloom tomatoes, squash, pole beans, grapes, strawberries, fennel, kale and herbs such as lemon verbena, rose geranium and anise.

“A chef’s best playground is from ingredients picked when ripe, not picked for travel; a strong local economy depends not on monoculture, in case of bad grape years,” Estes says. “Ingredients picked just before service, never refrigerated, have a noticeable vibrancy. It is great for our cooks in terms of morale [being outside everyday instead of in a windowless kitchen] and understanding.”

Zazu educates consumers in various ways. The learn a bit about the garden at the bar before their meal. The restaurant also hosts a farmers market in the garden on Saturdays at which their farmer and chef is available to offer advice on produce and how to cook said produce.

—Shandana A. Durrani  (Lesley Lamers also contributed)

If you’re a restaurateur and still skeptical about the cost benefits of growing your own produce, follow the advice of Bardessono’s culinary gardener Noel Lopeore:

* Grow what you can’t get in markets or what is very expensive in the marketplace. This will save you money because it’s always cheaper to buy a pack of seeds. Usually, you can buy carrots in bulk cheaper then you can grow them, so unless your focus is on the best carrot ever, buy it in the store, especially if you have a small area.

* Grow your herbs.

* Focus on what you do well and if you can’t grow a successful beet, then don’t. Let the farmers that specialize and dedicate their whole lives to lettuce grow lettuce and you grow something else.

* Feed your soil. Many people do not focus on the soil, but if you keep the soil healthy it will always give you healthy food that is more resistant to bugs and disease. This will prolong the life of your production. It may seem expensive to get a soil test and follow the recommendations of your lab, but it will be less money than losing your whole crop year after year or growing food that doesn’t taste right because you’re missing a key nutrient in your soil. Not to mention the  depression the follows every failed crop.

* No chemicals! The food tastes terrible or completely lacks taste (and it’s not good for any of us).

* Focus on a few items instead of growing many different specialty items. You may find it’s fun to grow 30 different peppers, but if you only have room for 60 pepper plants than you are only getting a very small amount of each pepper. Instead grow 30 plants of one of your best peppers and 30 plants of your next best pepper.

* Let your guests in on the secret. Offer tours or classes if you’re comfortable doing so. Add in the garden to any of your local or repeat customer newsletters or emails. If you stay in contact with your guests, add garden notes, updates, fun blurbs, and/or tips whether it be your daily twitter, facebook, or monthly newsletter.

* Be patient and take the pace of nature.

—Noel Lopeore

Secret Gardens: 6 Great Farm-to-Table Restaurants was originally featured on GoodLife Report. Reprinted with permission.

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5 Tips that Will Make Baking in Your RV a Breeze

One of the best aspects of the RV lifestyle is that you can actually prepare meals in a real kitchen even while living on the go. You can eat healthily, save money, and make your meals just the way you like them. Grilling out, electric roasting, and crockpot cooking are all extremely popular methods of food prep employed by your average RV chef, but the real challenge for many who live the RV life full time is mastering baking.

Generally speaking, you are working with ovens of smaller dimensions that heat using propane and have a centrally located heating element at the top. Baking in an RV oven can take quite a bit of finagling to really get it right, and that can result in eating or throwing out some rather “interesting” mistakes. That being said, there are some techniques you can use to save you from a lengthy trial-and-error process. Here are 5 tips for ensuring baking in your RV is a breeze:

1. Try a Heat Stone

Part of what makes RV baking such a challenge is the significantly reduced height of the oven. Shorter oven spaces mean that the bottom of what you are baking tends to burn due to the uneven heat distribution. The best way to fix this is to put an oven heat stone on the bottom of your oven to distribute heat more efficiently and evenly when you are baking. The only caveat to this process is that you need to ensure you don’t inadvertently cover the ventilation holes on the sides.

2. Pop an Oven-Safe Thermometer in There

Believe it or not, the built-in thermostat on RV ovens isn’t 100% accurate. You can set it to 350 degrees, but it may only heat the oven up to 340 degrees or less. How do you know if you are actually getting an accurate temperature? Stick an oven-safe thermometer on the rack and check! These handy little gadgets are designed to stand the heat and display the actual internal temperature of your oven without needing to open it up. Once you know what the actual temperature is compared to what setting you’ve chosen, you can adjust your temperature accordingly.

3. Always Preheat

While it may take up to 15 minutes for your oven to get up to temperature, it is an extremely important step in baking various dishes properly without under or over-cooking them. Pre-heating is also where the oven-safe thermometer comes in handy, as you can easily check to see that the oven has reached the appropriate preheat temperature. If you opt not to preheat, you may find that your bake-for-20-minute brownies take a great deal longer to bake than 20 minutes.

4. Rotating Your Baking Dishes Makes a Difference

If your baked goods are going to cook evenly, you will need to keep rotating the baking dish every so often to ensure it cooks through without any raw spots. At a minimum, a 180-degree turn halfway through your bake time is critical to ensuring a perfect bake every time. Try to keep cooking time between front, back, left, and right as even as you can. That means if you are baking brownies for 20 minutes, they need to be rotated about 90 degrees every 5 minutes. Quick turns throughout baking are very important if you want to keep your baked dish at the same consistency all the way through, especially if you don’t have a heat stone in the bottom of your oven.

5. Follow High Altitude Directions When Baking at Elevation

The altitude at which you are baking matters a great deal for RV chefs making baked goods. Your kitchen is mobile, and you may be camped out for a week or so at high elevation. The problem is that at elevations above 3,000 feet, baked goods mix and bake differently than at sea level. Cake faces fall more easily, batters tend to overflow in the baking pan, and bread rises much faster. The reason for this severe shift in how your baking mixes react to cooking and mixing is due to the lower air pressure at altitudes greater than 3,000 feet.

With lower air pressure, evaporation occurs more rapidly, so baked goods dry out and stick faster, sugar becomes more concentrated in mixtures, and many cake batters won’t set without drying and crumbling. Most premixed baked goods have high altitude directions on the box, but if you are working from an old family recipe you may need to make some changes. Adjusting the amount of sugar or oil/butter/fat, eggs and flour, and the amount of yeast can help compensate for the change in air pressure at elevation, but you may need to test out these changes first. Experiment carefully and only make one or two adjustments to the recipe at a time to ensure you don’t alter the finished product too much. There are numerous sites online that have tips for high elevation baking, and if you intend to camp out in the high mountains frequently you should probably research high elevation baking before you head out.

Final Thoughts

All in all, baking in your RV doesn’t have to be a trial-and-error process; you can easily ensure that everything turns out perfectly with a little extra preparation and some time spent getting to know your RV’s oven. Follow these five tips, and make every baking experience in your RV a breeze from start to finish.

Are you local to the Greater Seattle Area? Looking to upgrade or trade in your RV for something new and different? Kirkland RV Sales in Everett, WA is the leading expert for all things regarding the RV lifestyle and keeping your RV in excellent working order. Give us a call, or stop by the dealership to see what new and “pre-loved” RVs fit your lifestyle and budget.

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