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Posts tagged: Food & Recipes

The Secret to Perfect S'mores!

The Secret to Perfect S'mores!

I'll get right to the point: TWO LARGE MARSHMALLOWS!

In the past, I was only roasting (toasting?) one marshmallow per s'more and I was always sort of disappointed in the end product. But this year, I started roasting two at a time. What a difference! The chocolate melts because there's enough heat to make it actually gooey! It's completely delightful.

If, like me, you've been skimping on the marshmallows, give this method a try. Yum!

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Fall Recipe Round-up

Everywhere we look, there are headlines and posts about sweater weather and pumpkins. Folks are picking apples and making pies. Yes, it's fall. It's a special time of year here in New England as we look forward to cooler days and the leaves changing. Here at Smudge Ink, we're also all looking forward to incorporating some seasonal recipes. Here are links to some of the things we're excited to make in the coming weeks and months!

  • Butternut Squash Soup with Apples
  • Roasted Ratatouille with Eggs
  • No-peel Apple Crisp
  • Pumpkin Seeds
  • Winter Squash Pancakes with Crispy Sage and Brown Butter
  • Mighty Miso Gravy (from How it All Vegan by Tanya Barnard & Sarah Kramer)
    6-10 mushrooms, chopped
    1 med. onion, chopped
    1 tbs olive oil
    2-3 tbs Braggs Liquid Aminos or soy sauce
    cayenne pepper (to taste)
    dried basil (to taste)
    dried dill (to taste)
    pepper (to taste)
    1/3 cup flour
    1 1/3 cups vegetable stock
    1 tsp miso

    Personal Note: I skip the dried herbs and throw in a couple tbs of fresh dill at the end instead.
     
    In a medium saucepan, sauté the mushrooms and onions in oil on medium-high heat until onions are translucent and mushrooms are tender, Add the Braggs, cayenne, basil, dill, and pepper and stir together. Remove from heat and slowly stir in the flour, mixing together well. It will become pasty and dry. Slowly start adding the stock a little at a time until everything becomes well mixed and there are no lumps. Place back on to medium heat and simmer until sauce is thickened, stirring often. At the last minute, stir in miso and serve. Makes 4-6 servings.

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Recipe: Miss Independent

Recipe: Miss Independent

This Independence Day, we'll be raising a glass to The Statue of Liberty and thinking about Emma Lazarus's sonnet, The New Colossus.  

Not like the brazen giant of Greek fame,
With conquering limbs astride from land to land;
Here at our sea-washed, sunset gates shall stand
A mighty woman with a torch, whose flame
Is the imprisoned lightning, and her name
Mother of Exiles. From her beacon-hand
Glows world-wide welcome; her mild eyes command
The air-bridged harbor that twin cities frame.
“Keep, ancient lands, your storied pomp!” cries she With silent lips. “Give me your tired, your poor, Your huddled masses yearning to breathe free, The wretched refuse of your teeming shore. Send these, the homeless, tempest-tost to me, I lift my lamp beside the golden door!”

-Emma Lazarus, 1849-1887

Learn more about the poem here.

Want to take action? This is a good list of organizations that could use help. 

And below is a printable recipe card for a summer cocktail we're calling Miss Independent (right click and open image in a new tab). 

Recipe illustration for Smudge Ink by our summer intern, Stefanie. 

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National Cheeseburger Day

National Cheeseburger Day
In honor of National Cheeseburger Day, we're sharing a few of our favorite cheeseburger recipes in order to get things started! Hopefully, you have a grill or griddle, but seeing as our office is located on the second floor with no kitchen, we are resorting to our handy-dandy and multifaceted toaster oven! Blue cheese burgers, from The Pioneer Woman, are on our menu today, but we're including links to a few other recipes as well! Try your own cheese combo even. American cheese definitely holds a special place in the heart of the purist cheeseburger fan, but don't be afraid to get adventurous. Try provolone! Gouda, Mozz, and Pepper-jack! Dare I say Brie?!
The recipe I used for my favorite burger (aka Blue Cheese burger from The Pioneer Woman) can be found here
 
And if you're looking for something else:
 
Happy National Cheeseburger Day!
From,Clayton

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Ice Cream Break

Ice Cream Break

We're seriously looking forward to National Ice Cream Day on Sunday. We got a head start and took an ice cream break today! 

It's been hot and muggy and we've got a lot in the print queue. A little break to laugh, cool down, and eat something sweet was just what we needed. 

Here's to celebrating silly holidays and always having fun (even when there's lots of work to be done)!

Have a happy weekend. :) 

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