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What We’re Loving: The Cutlery Commission’s Personalized Teaspoons

What We’re Loving: The Cutlery Commission’s Personalized Teaspoons


Remember how they like their coffee with these adorable spoons

We’re totally in love with this thoughtful and extremely clever set of spoons from The Cutlery Commission. This simple and understated idea speaks volumes when given as a gift or simply when noticed sipping a cup of coffee or tea at home.

The company, which hails from across the pond in London, knows the importance of getting a cup of tea right. Whether you take your drink alone or in the company of others, imprint a set of spoons with the way you or your friends and family take their coffee or tea.

Does your husband take his coffee black with one sugar? What about Mom with her light and sweet tea? These make fantastic housewarming gifts, not to mention perfect his-and-hers wedding shower gifts. Thinking ahead — these would even make great stocking stuffers as well.

While we’re on the subject of swooning over these spoons, check out this 50 Shades of Grey spoon from the brand while you’re at it.


Lemon Crumb Bars

For me, lemon is a flavor that goes so well with the warmer months. It brightens up any dish including, of course, dessert!

For these Lemon Crumb Bars, I mashed together a bunch of my recipes and added in this citrus rockstar. I came out on the other side with an amazing recipe for reimagined lemon bars with loads of flavor and buttery goodness.

Not sure you’ll find a better bite than this!

Disclosure: I have included links to some great products and services that I think you’ll love. I use them myself and only recommend them because I love them. If you purchase via the links I may earn a small commission. As an Amazon associate, I earn from qualifying purchases.


Craft Herbal Salves Faster and Easier with a Master Salve Recipe

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Use this master salve recipe to quickly make a multitude of herbal salves for your family to solve a variety of health challenges.

I spent this afternoon crafting herbal salves for some Christmas wellness baskets for my adult children’s families. In just two hours I made 5 different salves and I wanted to quickly share my process so you would be able to do this for your family, too. If this is something you value.

Herbal salves are the basis for body butters, ointments, first aid salves, moisturizers, chest rubs, diaper cream, udder butter, paw wax, and cracked heel salves. Salves are a great way to get herbal benefits since the oils carry the herbal goodness through the skin into the body.

All herbal salves begin with herb infused carrier oils like olive oil, or sweet almond.

I make herb infused oils during the summer as my garden flowers are blooming. If you are new to herbs, and don’t have any herb infused oils yet, you can use chamomile tea bags and olive oil to make your first herb infused oil. Chamomile is skin loving like calendula, and is an easy to access herb. Just substitute the chamomile infused oil for both the St. Johns Wort infused oil and the calendula infused oil in the master recipe below. You’ll need a total of 1/4 cup of infused oil for each 2 ounces of salve you want to craft.

Check out this post on my blog for directions. Use 1/4 cup of dried flowers or 5 tea bags, to 1 cup of olive oil for your infusion. That will give you enough infused oil for 4 master recipes — 2 ounces of salve for each one.

Once you have your infused oil you’re ready for a salve making party. I used my master salve recipe and made a few customizations to get 5 different salves for these wellness baskets. But really there are an infinite number of salves you could make from the same master recipe. You can even use this master recipes to make paw wax for your pets.


DIY Christmas Gifts — Salted Maple Candied Pecans

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Candied pecans are a great, slightly healthy, candy option for the holidays. They make good thank-you gifts, or neighbor gifts, as well as being delicious as a general snack. When we have enough, we use them for stocking stuffers, if we can protect them from little nibbles til Christmas.

Salted maple candied pecans are a hit. I made a double batch and sent them into City Hall with Mr. Joybilee today to see if the ladies in the office liked the flavours of celtic sea salt and organic maple syrup together. They did. So now that these candied pecans have passed the scrutiny of City Hall, I think I can safely share the recipe with you.

Start to finish they can be out of the oven and on the cooling racks in 1 hour. Cool and ready to package in a couple more hours. One batch makes 4 small tins of delicious candied pecans. The salted caramel flavor is not too sweet.

Grab your bowl, a whisk, and a spatula, and lets get started.

This recipe uses a 2 lb. bag of pecans and makes 4, 3 cup tins for gift giving. It will take you 15 minutes to mix the nuts and 45 minutes to bake them. You’ll need to stick around and stir them twice during the baking time.

Candied pecans are a lovely hostess gift, neighbor gift, or stocking stuffer. Consider serving them as a snack on Christmas eve. Make a batch to take to the office, like I did. The flavors of Celtic salt and maple sugar are better than salted caramel.


Polish White Sausage

  • Author: polishhousewife
  • Prep Time: 3 - 4 hours
  • Total Time: 3 - 4 hours
  • Yield: 5 pounds link sausage 1 x
  • Category: Meats
  • Cuisine: Polish

Description

A garlicky fresh Polish sausage that you can cook in beer or grill, or both!

Ingredients

  • Hog casings (approximately 35 mm)
  • 4 pounds pork, I used a picnic shoulder roast
  • 1 pound bacon
  • 5 cloves garlic, peeled
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 1 1/2 teaspoon spoon marjoram
  • 2 teaspoon black pepper
  • 3/4 cup very cold water

Instructions

  1. Dice the pork into cubes, about 1-inch, something that will easily fit in the feed tube of your meat grinder. I didn’t trim the roast I used. All the fat went in. Place the pork on a baking sheet pan. Spread it out, rather than piling it on top. Cut the bacon into 1-inch pieces and add a bacon layer on top of the cubed pork roast. Put the sheet pan in the freezer for 1 – 2 hours. You don’t want the meat to be completely frozen, but you do want it to be quite firm. This makes it easier to grind the fat and connective tissue it’s less likely to get gunked up around the cutting blade. You could ask your butcher to grind the pork roast and bacon and skip this step.
  2. Soak the casings in warm water for 30 minutes to remove the salt. Drain the water and add fresh water to rinse again. Run water through the inside of each casing to be sure all the salt has been removed.
  3. Finely mince the garlic, or use a garlic press. Add it to a small bowl and add the sugar, salt, marjoram, and black pepper. Combine.
  4. Grind the meat using a 1/4 or 5/16-inch grinding plate (or the closest you have). Sprinkle in the garlic seasoning mixture on the ground meat. I put half in when I had ground half of the meat, and put the rest on top when I had finished.
  5. Stir the ground meat until the spices are well distributed and stir in the cold water until the meat comes together in a uniform texture. Almost like a pate. I use the paddle on my stand mixer for this step, but a wooden spoon and a lot of effort will do the same thing.
  6. Refrigerate the meat while you load the casing on the tube of your sausage stuffer. Fill the sausage stuffer with the meat mixture.
  7. Pull a couple of inches of casing off the tube and begin to process just until the mixture begins to enter the tube. Tie a knot at the end of the casing or tie it off with twine. Continue to carefully process, sliding the casing off as the meat mixture is extruded. This is a two-person job. When you’re within two inches of the end of the casing, stop the stuffer, slide the casing off, and knot the end. You now have a long tube of sausage. Shape it into links by gently pinching the tube every 6-7 inches and twisting. Each time you twist, go in the opposite direction, so you’re not untwisting the link you just made. Continue until the mixture has all been turned into links. There will be a little left in the sausage stuffer, which the cooks can fry up as a reward for their hard work.
  8. Let your sausage sit uncovered in the fridge for a few hours or overnight to dry out the casings. This step is less critical than with smoked sausage, but it does give the casing a nice texture.
  9. For sausage will keep in the fridge for only a day or two, so I recommend you vacuum seal and freeze for up to a year.

Notes

Buying pre-tubed casings will make loading the tube so much easier. (affiliate link)


The Best Chicory Salad (aka my Dinner Party Salad)

I started to look for ways to enjoy radicchio after I read Eating on the Wild Side by Jo Robinson (I highly recommend this book for anyone interested in nutrition and plant-based eating). With 4X more antioxidants than romaine, Rosso di Treviso radicchio was one of the three superstar salad “greens” she recommended.

This varietal is the oblong type of radicchio with magenta leaves and white ribs and veins. It has 3X more bio nutrients than the other common varietal, Rosso di Chioggia (which is still nutrition, but pick Rosso di Treviso if you have the option!). (source)

Chicories in general, are very nutritious and have their own unique profile of vitamins and minerals compared to regular lettuce. This is one reason I aim for a rich array of diverse plants in my diet. This article from Harvard Health points out that “variety is as important as quantity” when it comes to eating fruits and vegetables since they all contain different nutrients– and you can’t get everything you need from just a handful of plants.

For me, this chicory salad is heaven. I love the combination of crunchy and slightly bitter chicories, healthy fat from creamy avocado, and the bright, sweet citrus and vitamin C from orange. The fact that it also contains one of my favorite ingredients, hearts of palm, is the cherry on top. They are a great source of vitamins and minerals as well!


Chimichurri Marinated London Broil

  • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
  • Prep Time: 6 hours 10 minutes
  • Cook Time: 1 hour
  • Total Time: 7 hours 10 minutes
  • Yield: 4 - 6 Servings 1 x
  • Category: Main Dish
  • Method: Oven
  • Cuisine: Mexican

Description

An herb-packed marinade + flavorful dipping sauce boost the flavor of this reverse seared steak.

Ingredients

For the Chimichurri Spice Mix:

  • 3 tablespoons dried oregano
  • 2 tablespoons dried parsley
  • 1 tablespoon dried basil
  • 1 tablespoon kosher salt
  • 1 tablespoon dried marjoram
  • 1 tablespoon smoked paprika
  • 2 teaspoons garlic powder
  • 1 1/2 teaspoons freshly cracked black pepper
  • 1 teaspoon dried onion flakes
  • 1 teaspoon ground cumin
  • 1 teaspoon dried red chili flakes
  • 1/2 teaspoon ground coriander

For the Marinade:

  • 1/3 cup Chimichurri Spice Mix (recipe above)
  • 1/3 cup hot water
  • 1/3 cup red wine vinegar
  • 2/3 cup olive oil
  • 2 pound London Broil

For Sauce:

  • 1/2 cup plain Greek yogurt
  • 1/4 cup mayonnaise
  • 1 tablespoon prepared horseradish
  • 1 tablespoon dried dill
  • 2 teaspoons white wine vinegar

To Sear and Finish:

Instructions

  1. Make the Chimichurri Spice Mix: Combine ingredients (dried oregano through coriander). I like to put them in a glass jar with a lid and shake them together to combine. You’ll only need half of the spice blend for the London Broil recipe, so you’ll have some leftover for another day.
  2. Make the Marinade: Place 1/3 cup Chimichurri Spice Mix in a large food storage container and pour hot water on top. Mix together and let soak for 5 minutes. Whisk in vinegar and oil, then add the London Broil, flipping it to coat it in the marinade. Cover the container and transfer to the refrigerator. Marinate for 6 hours, shaking the container or flipping the meat over halfway through if possible.
  3. Make the Sauce: Stir together ingredients (yogurt through white wine vinegar) in a small bowl. Cover and refrigerate until ready to use.
  4. Cook the Steak: Preheat oven to 275°F. Place a cooking rack on top of a baking sheet. Remove the London broil from the marinade and place on top of the cooking rack. Bake in preheated oven for 50-60 minutes, or until the internal temperature of the meat reaches 129°F (this is for medium-rare, feel free to cook it for more/less time depending on your desired degree of doneness).
  5. Sear the Steak: Heat 2 tablespoons oil in a large skillet, preferably cast iron, over medium-high heat. When smoking hot, place the steak in the pan, topped with 1 tablespoon butter, and sear the steak for 1-2 minutes per side. Remove from the pan and let rest 10 minutes before slicing thinly against the grain.
  6. Serve sliced steak with sauce alongside for dipping.

Keywords: chimichurri, London broil, holiday meal, steak

Did you make this recipe?

Tag @bigflavors on Instagram and hashtag it #cookbigflavors

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This gift is perfect for your couple’s first Christmas together. It’s the start of many heartwarming traditions together. They can put this special ornament, personalized with their names and wedding date, on their Christmas tree. Then build with more ornaments representing milestones as the years go by. In the meantime, the couple will always remember you fondly for this one.


J. Mark Cutlery Kitchen and Home Decor

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How To Decorate Your Kitchen Like A Pro Using Colorful Themed Accessories

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The basic order of operations for this artisan bread:

The instructions may look a little long, but they’re all basically just notes on technique – so don’t let the number of steps intimidate you!

After a couple of adventures with this bread, you’ll be able to throw it together in your sleep.

  1. Mix the dough (10 minutes) This is a very slack dough (also known as a wet or sticky dough) – it won’t form a ball or be immediately elastic like some recipes you might be used to! The dough will be shaggy and somewhat sticky, but it will smooth out as the gluten develops while it rises and again when it’s time to shape.
  2. Let the dough rise (1 hour) Kick back, relax, and let your dough do it’s thing!
  3. Shape the dough (5 minutes) Lightly flour a cutting board, tip the dough out, and gently form it into a round loaf (watch the videos below to see exactly how we do this!)
  4. Let the dough rise one final time (30 minutes) When your dough is shaped, pop it into a medium-sized bowl or proofing basket to rise for 30 minutes while you preheat the oven.
  5. Bake (45 minutes) Carefully transfer the bread to your preheated Dutch oven (or use an alternative method!) I like to use a piece of parchment paper to make it easier to lift the bread in and out of the pot. Bake for 30 minutes with the lid on, then remove the lid and bake another 10-15 minutes to help the bread develop more color.
  6. Let the bread cool, slice, and enjoy!

If you’re serious about homemade bread, you may enjoy using a proofing basket (it’s one of my favorite kitchen tools!) to help the bread keep its shape while it rises. You also end up with beautiful flour rings on the crust! We like to use an 8- to 9-inch proofing basket for a single loaf of bread.

If you don’t have a proofing basket, no worries! Just use a medium-sized (8- or 9-inch diameter) mixing bowl to let the bread do its final rise before you bake it. Flour the bowl well to prevent sticking!

The crackly brown crust here is the result of baking this bread in a Dutch oven. By keeping the lid on while the bread bakes, you create a nice steamy atmosphere inside the pot – and the steam is what gives the bread that crispy, magical crust. (Read more about the importance of steam in bread baking here!)