MyTake: What We Learned This Week—5/21 to 5/25
We learned the best shopping hacks, how to use up an abundance of strawberries, and how to grill—the right way.
Now that the royal wedding is finally said and done, we can all get back to our regularly scheduled programming/lives. As much as we loved talking about tea and crumpets, it’s time to gear up for Memorial Day weekend—and that means it’s time to heat up the grill. Although it is not yet officially summer, I plan on channeling all the summertime vibes by firing up the grill for a feast of Grilled Oysters with Garlic Butter, Grilled New York Strip Steaks, and maybe even some Marinated Grilled Chicken Breasts on Monday. I may invite a couple of friends over, pop some bubbly, and make it a real-deal cookout. Good thing I have this handy, all-encompassing guide to grilling by our editor Darcy Lenz to lead me straight grilling glory.
Being that I’m deciding to cook up a storm sort of on the fly, I need to make sure I hit up the right grocery stores to get the best bang for my buck. The farmers’ market is usually the spot that I stop at for fresh produce; however, I’ll also likely need to stop at a more standard supermarket for everything else. Writer Arielle Weg thankfully compiled a list of the where to find the cheapest pantry staples between a few major grocers. This is incredibly helpful for anyone like myself who will be shopping for a cookout, as well as grabbing a few groceries for the upcoming week.
If you plan on hitting the road instead of staying at home for the extended weekend, the slow cooker is the kitchen appliance that you should tote along with you, especially if you are going to the beach. The appliance usually reserved for weeknight meal preparation is your golden ticket to traveling with family while eating on a budget. This Slow Cooker Shrimp Boil recipe makes a complete meal for your family that’s filled with shrimp, corn on the cob, sausages, and potatoes. Don’t forget to bring a container of Old-Bay Seasoning for an extra kick of Cajun spice to sprinkle over your plate.
Another dish that’s fun, easy, and affordable to make while traveling with your crew is the classic campfire favorite: s’mores. Believe it or not, there’s a true art and science to making the perfect s’more, just ask s’moreologist Connor Dannis. He takes the humble s’more to new heights by including ingredients such as Raclette cheese, macerated strawberries, and bacon.
I can certainly get down with strawberries on my s’mores because adding fresh, in-season strawberries to just about anything is simply delightful. In fact, I will boldly claim that strawberries are the best fruit of the season, especially when you can purchase them from local farmers. With that thought in mind, my head is buzzing with all of the wonderful things that one can do to make the most of these ruby red berries. I already know I want some for breakfast in my scones, for lunch in my salad, and for dinner with my lamb chops.
It seems as if I will be busy all weekend cooking lots of food. Luckily, I have my new favorite kitchen gadget, the Breville Boss Blender, to aid me as possibly the best kitchen sidekick ever. With that, I’d say that’s about it for this week. I hope everyone has a festive and safe weekend, and be sure to share and tag your delicious, Memorial Day masterpieces with #TryMyRecipes.