Best French and Italian Food Recipe

Pork shoulder is a popular cut of meat, but it’s almost always cooked until “fork tender,’” which to your average cook means falling apart. This is fine for pulled pork sandwiches, or many other amazing dishes, but sometimes I want something different. It’s sort of like, I love braised short ribs, but sometimes I want roast beef.

While I was testing a crispy, Korean-fried chicken breast for a future blog post, the real test here was producing a video in 1080p HD. As I mentioned in an earlier post, we will be transitioning to this new format over the next few months, and to accomplish that, I have to learn Adobe Premiere Pro CS6.

Fresh Corn, Tomato and Mozzarella Salad is a bright refreshing taste of summer.  Garden fresh ingredients come together with fresh herbs and a dressing that really gives it an even lighter fresher taste.  Perfect for a summer side and it makes the perfect lunch!

I can not get enough of salads during the summer months, but lately lettuce has not been my thing.  So I have turned to fabulous vegetable salads like my Best Ever Broccoli Salad to satisfy this craving.

Pasta salads really rock my world, but on days like today where I am longing to taste the freshness of summer I grabbed a bunch of garden fresh ingredients (okay, they are actually market fresh) and tossed them with an incredible lemon and garlic dressing and sat down to enjoy lunch.

The fresh corn takes me back to a few years ago when Chad and I planted a garden full of corn.  I mean he is from Iowa, we should be able to grow corn...  Even in Arizona.  Well, I tended that corn, fertilized it (by shaking the tassels) watered it by hand.  That corn garden was my baby.  After a full season of tending the corn, using all natural gardening alternatives to deter pests and loving on my corn (can you tell I really babied this corn garden) the day finally came to harvest the corn.

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Have you ever wondered how to care for your wood cutting boards?  After my first good quality cutting board purchase I developed a simple method to maintaining my favorite wood cutting boards and you are going to love it.  We are so excited to partner with John Boos to bring you this fabulous giveaway so you can experience the amazing quality of Boos Boards. 

Last summer I received my very first John Boos cutting board.  Today I have 6 and a John Boos butcher block.  I think I may need an intervention.  Not really.  I have a thing for great quality kitchen tools. My cutting boards are certainly on the top of that list.

I have always had a stack of cutting boards, maybe not such good quality.  But nonetheless I have had a lot.  They never stayed nice though.  They would eventually smell of onion or get dried out or cracked.  It wasn't until my first Boos Board that I decided to research how to care for and maintain a cutting board.  I mean seriously, these are so nice that I am certain Munchkin will inherit a few when she moves out on her own.




My cutting boards virtually look like they have never been used.  Absolutely as beautiful as the first day I got them.   After I started getting better quality tools, I started paying closer attention to the care of them.   I am thrilled to share my How To Care and Maintain Your Wood Cutting Boards method with you.  Scroll to the bottom for full instructions.  It is really simple to keep them gorgeous and make them last a lifetime.

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TSRI is your comprehensive resource for Summer fun! All summer long we are bringing you fabulous recipes, exciting travel destinations and family activities.  Not to mention we are so excited to be celebrating you with a lot of fantastic contests and giveaways!  Our little way to say thanks.

Are you looking for fun activities to keep the family entertained this summer?  We have awesome ideas for you!  Need recipes to spice up your menu?  We have you covered!  Exciting USA travel destinations?  We are featuring 5 every week!  Keep scrolling to check them all out.

Y'all are having so much fun!  Your photos make me want to jump in the excitement with you.  Keep 'em coming. 

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The story of how the Coney Island hog dog got to the Midwest is pretty straightforward, but no one really knows exactly how the wiener first came to be topped with what is basically a hot meat relish. 

We don’t call it that for obvious reasons, but it does add an entirely new dimension to the old frank. There are many stories, but regardless of how, it only takes one bite to know why.