just a tip | use a cocktail strainer

I'm not usually a fan of tools that do double duty, most things that have more than one function do all those functions poorly. I am however a huge fan of finding new uses for tools I already have: case in point, the cocktail strainer. 

Somehow I am the own of three (three!) Hawthorne-style cocktail strainers which don't see a ton of use. I had a "a-ha!" this weekend while trying to drain a can of black beans without getting out my large colander - a cocktail strainer fit perfectly over a 16 ounce can and keeps all the beans in! 

You could also use this trick to pour some pickle juice out of the jar, without dumping all the pickles. Bonus - most cocktail strainers are dishwasher safe! 

For more on Hawthorne vs Julep Strainers: 
Cocktail 101: How to Use a Cocktail Strainer | Serious Eats 

{Thirsty Thursday} Happy Happy Hour

Have you seen the wonderful dates that Ashley at Not Without Salt makes with her husband? I love this idea. Sometimes I get bummed because between the hubs and I both working full time, plus our own passion projects, and trying to see friends and family we don't often get one-on-one time. It is a blessing to have a full life! And I know I often take for granted being married to someone who works so hard. 

Classic Blondies

I admit that I haven't been the best poster this week. I've been working on getting some things into the Fork and Swoon shop along with creating a new Vintage shop with Brian. It is exciting and exhausting along with all the other work and life responsibilities, but I am really glad to get the ball rolling on both.

I threw together some blondies this afternoon to bring to Brian's sisters house tonight.

I think they still need some tweaking, but a very good basic recipe and easy to make on a whim.

Classic Blondies

2 sticks unsalted butter

1 cup light brown sugar

Melt the brown sugar and butter together in a medium saucepan over medium heat until smooth. Remove from the heat and cool for 10 minutes.

Heat the oven to 350˚F and line an 8x8 glass dish with a piece of parchment paper.

Add to the butter and sugar:

2 eggs

Beat until well combined.

Add 1 teaspoon vanilla and 1 cup of all purpose flour and a heavy pinch of kosher salt.

Stir until well combined and pour into the prepared pan. You can also fold in 1 cup of chocolate chips or walnuts or other nuts or m&ms or whatever before panning and baking. Bake for 25-28 minutes until golden and set to the touch. Cool for at least 20 minutes before using the parchment as a sling and cutting the blondies.

makes 12.

i

I packaged them in an old Olvatine container wrapped with a scrap of fun paper, just because, well I wanted them to be cute and yummy.

And don't worry I'm also bringing a salad.