(Some of us will be in our backyards watching Hamilton.) It’s going to be hot, and we’ve got recipes for easy-to-make popsicles, along with some refreshing frozen cocktails and mocktails.
Speaking of cool, we’ll introduce you to Micah Harrigan, South Philly’s newest lemonade entrepreneur, and we’ll show you how caterers are managing weddings buffets.
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Have a happy Fourth of July. Wear a mask.
I reached out to dessert blogger Vallery Lomas, who gave us a recipe for making Blueberry-Coconut Greek Yogurt Pops. I added in a few variations to make them into mocha, mango and cream, or whatever you can imagine with fruit in your kitchen.
Of course, there are some tricks to making a better frozen drink. Staff writer Grace Dickinson checked in with Ram Krishnan, owner and manager of cocktail bar Writer’s Block Rehab for some advice, along with a recipe for a pineapple ginger slushie. Experiment with the spirit of your choice or make it booze-free. Then check out the recipes for two other summer classics: Frosé, and a spritz made with one of the season’s sweetest treats.
This isn’t your average sidewalk lemonade stand. With a half-dozen flavors, a growing Instagram following, and his own LLC, this 10-year-old is not playing. He expects his next street date to be Thursday, July 2. He sets up about 2:30 p.m. and lately has sold out in an hour.
Restaurants are reopening at the Jersey Shore, but the area has become a center stage for the current battles over wearing masks in public. Food critic Craig LaBan shares his early experiences from the outdoor dining scene, and, in particular, Ventnor, which has become a hot spot of mask resistors. “But several individual restaurants I visited in a number of Shore towns took their task seriously and were impressively able to enforce the safety guidelines themselves,” LaBan writes.
Something old, something new, something borrowed, something … safe. Wedding season has resumed after three months, with some couples sliding their dates into the summer and fall while many others shift to 2021. Michael Klein talked to some of the people behind the scenes — caterers, photographers, and other vendors — who are creating safety plans. Some of the guidelines include strict seating assignments, food stations with translucent partitions, and more line dancing. Cha Cha Slide? Six feet apart, now y’all.
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