With a jar of this in the fridge, you will make dinner interesting in two shakes.
Here some of the classic flavors of a kimchi marinade (and some twists on those flavors) get married up with peeled and slivered watermelon rind.
Easier than you would think, but just as delicious as you would hope.
This summer has been so busy that Gary didn’t actually get his fair share of gin and tonics. Maybe that’s a messed up way to measure the speed to summer, but it’s an indicator (he did fine with rose, so nobody get panicky). So I offered to make him one the other day, and then …
In the immortal words of the philosopher Robin Thicke, you know you want it.
Earthy, with a touch of sweetness, and very simple to make.
“I am a big fan of Katie Workman, and as the mother of four, a big fan of delicious dinner recipes. So Katie writing a cookbook about dinner?
A perfect combination and then some!”—REE DRUMMOND, author of The Pioneer Woman Cooks