Canning Cents: The Money-saving Whole-foods Canning Handbook by Stephanie Petersen

By Stephanie Petersen

The Money-saving Whole-foods Canning guide

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Extra info for Canning Cents: The Money-saving Whole-foods Canning Handbook

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This Triple C Collins (the C stands for celery, cucumber, and cilantro) brings all sorts of garden bounty to the glass. ” on page 19) 2 tbsp / 1 fl oz freshly squeezed lemon juice 2 or 3 dashes celery bitters 1/4 cup / 2 fl oz club soda, or as needed 1 spear unpeeled English cucumber, as garnish Use the lemon wedge to lightly moisten the rim of a 10 to 14-ounce Collins glass. Pour celery salt into a small saucer, spreading it out in a thin, even layer. Press the glass rim into the celery salt, cookie-cutter style, twisting it back and forth to coat the rim evenly.

These same characteristics lend themselves to savory cocktails. I like an American version called Krogstad from House Spirits Distillery in Portland, Oregon, with a recipe based on the traditional Scandinavian method for its clear, clean taste. 2 pony shots / 60 ml / 2 fl oz aquavit 1/2 pony shot / 15 ml / 1/2 fl oz Cardamaro or other herbaceous amaro 1/2 pony shot / 15 ml / 1/2 fl oz Bittermens Orchard Street Celery Shrub (available online) 1 lemon twist, as garnish Combine the aquavit, Cardamaro, and celery shrub in a mixing glass half-filled with ice.

Cafés spill out onto the street and menus get written up on chalkboards. Summer cocktails whisper their minty cool breath in my ear. On one such afternoon, I wandered into a little place on Beverly Boulevard. ” Because nobody walks in LA, except fools like me. 1 1 shot / 45 ml / 1-1/2 fl oz dry gin 1/2 pony shot / 15 ml / 1/2 fl oz ginger liqueur 1/2 pony shot / 15 ml / 1/2 fl oz freshly squeezed lemon juice Line the inside of a cocktail glass with the cucumber ribbons. They should easily stick to the glass; if not, moisten them with a little water.

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