Summer days are for slowing down and taking it all in. Salty sea air, sand between your toes, and all the sunshine you could possibly desire are at your beck and call. They need only your presence to achieve perfection.10 Ways You Didn’t Know You Could Use Dinner RollsMaybe camping is more your style — everyone assembled around a fire sparking orange, red, and yellow as you laugh with each other, abandoning electronic devices for a true connection with the ones you love.
Her hair just looks so much betterIn the latest fast-food reinvention, Wendy& 39;s has decided it needs a fresher look, which means a brand-new logo for the first time in 30 years.& 34;We want the most prominent symbol of our brand to reflect the transformation that& 39;s currently under way,& 34; Craig Bahner, chief marketing officer, said in a press release.
Try coming up with a list of the most quintessentially American foods and it& 39;s likely that one of the strongest associations is going to be apple pie. It& 39;s an expression for crying out loud. But what other things round out a menu of all-American dishes? Hamburgers, to be sure. And hot dogs — there& 39;s a hot dog eating contest on Independence Day.
Tipsy Scoop, known for their ice cream mixed with vodka, whiskey, tequila, and more, will now be available in specialty storesGet your drink on and satiate your ice cream fix at the same time!This is the best news we’ve heard in a while: alcoholic ice cream is now in stores. Tipsy Scoop ice cream flavors are made with vodka, tequila, whiskey, and more, and you actually have to be 21 to purchase them.
Servings: -Cooking time: less than 15 minutes RECIPE PREPARATION Oriental salad: Boil the potatoes in their skins and leave to cool. Then cut into small cubes and mix with the boiled egg whites and small ones, with the olives and finely chopped cucumbers. Add salt, vinegar and oil to taste, serve cold.
Dmitry_Tsvetkov / istock.comCrab BisqueSautéing the shells — be they crab, shrimp, or crawfish — is the true secret to a good rich bisque and the key to its signature nutty flavor. The farther west you go in Louisiana, the less cream and the more rice you’ll find in the bisque.Adapted from My New Orleans: The Cookbook by John Besh.