Food Facts & Lore, Monday Magazine

The Monday Mag – July 11, 2016

In This Edition Of Our Somewhat Weekly Magazine:

  • Roasted Red Pepper Dip For Fries & Wings
  • Picnic With Friends, Not Mosquitoes
  • The Varnum’s Food Fare

Our Favorite Quote Of The Week ~ “Deep summer is when laziness finds respectability.” – Sam Keen

roasted red pepper dip

Roasted Red Pepper Dip For Fries & Wings ~ So you love Ranch Dressing with the Jumbo Wings you get upstairs at Jeffersonville Pizza Department (JPD). You probably even dip your French fries in it. Try this awesomely delicious home-made dipping sauce the next time you get your fries and wings to go. It requires a bit of cooking and prep time. Well worth the effort. You’ll want to serve it chilled, so plan on making it at least 90 minutes before you eat. In a food processor, mix 1/4 cup sour cream, 1/4 cup roasted red pepper, chopped,1/3 cup chopped caramelized onion and 2 cups Ranch dressing. Blend well. Chill for an hour. Dip away… fries, wings, veggies, chips even kabob.

picnic mosquito repellent

Picnic With Friends, Not Mosquitoes ~ With everything we hear on the news these days about the dangers of mosquitoes, it is no wonder the thought of being assaulted at a picnic dampens the anticipation of a good time with good food and friends. Be prepared. Pack some white vinegar, mint mouthwash and several small wash cloths or rags. Fill two small spray bottles; one with vinegar and one with mouthwash. Just before setting up your food, roll the wash cloths in plastic cups (use small plastic dishes if you are eating on the ground). Douse some with mouthwash and some with vinegar. Distribute on the table and/or near your picnic and food area. You can even spray the vinegar and mouthwash directly on your skin.

The Varnum’s Food Fare ~ Relish – Author Lucy Knisley is a young American illustrator, cartoonist and musician. Her work often takes the shape of memoirs and luckily for us she has a passion for food. This may have been inevitable, since she grew up with a gourmet and a chef. In “Relish,” Knisley journeys through her life one memorable food-infused moment after another. This dynamically illustrated biographical narration serves as the backdrop to lessons about food and about life itself. She even concludes each chapter with an illustrated recipe. There is a lot of passion in this treasure of tastes and memories. You’d think the author has had a lifetime of experience, yet she is but embarking on her third decade at the time of this writing. If you have a young, budding foodie, illustrator or story-teller in your midst, make sure you place Relish in their hands before too long. Explore this food fare at the Varnum Memorial Library or your own local library!


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