When I start my garden every spring, I like to kickstart it by heading over to the local nursery and hardware store for some pregrown plants. Seeds can be tricky to deal with, and plants that are already several weeks old are especially helpful if you're busy, don't have a ton of experience, and want to get a jump on the growing season without having a greenhouse.
For the remainder of my garden, it's all about the seeds. I love that thrill of watching those little seedlings cling to the dirt in rain and sun, and I'm ecstatic to see true leaves when they emerge. If you've been doing seed packets for a while, and you're looking to up your garden game and perhaps move into the world of heirloom vegetables, read on for our primer on how to save tomato seeds, seed pods, summer vegetables, and more!
The solar calendar has finally acknowledged what we've all know for a few weeks: it's summer. And with that most blessed of seasons comes the opportunity to get out of town and see the world in all its sun-soaked splendor.
The trick for making all this happen as easily and frequently as possible. Pack lightly, my brothers and sisters.
A few weekends ago, my wife and I went out for a special dinner to celebrate our sixth wedding anniversary. We opted to enjoy a few beers with our meal, but the table next to us had ordered cocktails. They each showed up with the glass half full of color - slanted, with the liquid on top. Initially, I thought it was simply a triangular shaped glass, where the bottom angle was simply solid. But as I looked closer, I realized, in fact: it was a frozen wedge of solid ice, attached to the glass so it maintained the effect.
I asked the server how it was done, and she told me the bartender had a bunch of little rubber molds that fit the glass, and the whole thing goes into the freezer. She said they were cool, but only fit the certain glass they came with; so only a certain number of cocktail recipes are served in them, and they run out each night.
A few days later, I looked it up to see if I could pick up one or two. I found the product - it's a glass with a custom silicone insert that freezes the ice at a perfect 45° angle, cutting right down the center. They cost about $20 each, and are kinda cool.
But - they're also unnecessary. Because you can achieve the same effect without spending a dime, using any rocks glass you already have. Here's how to do it.
I've got favorite foods, in every category imaginable. In my head, I write little Pablo Neruda-style odes to each one of my cravings.
And in the snack world, popcorn reigns supreme. As long as it's still crunchy, I'll eat just about every form of burst corn kernel—air popped, microwaved, butter/cheese/caramel split into a holiday tin, warmed under a heat lamp at the movie theater concession stand and drenched in butter "topping." (OK, so I actually skip the butter.)
But the Great Emperor of the Popcorn Realm is now, and will always be, freshly oil-popped stovetop popcorn. As early 90's kid, I grew up on the microwaveable stuff, but I got the entrance to the backstage party from my cooking wizard mother-in-law, and I've never looked back. Nothing can cook the starch in popcorn kernels quite like hot oil, and it's so convenient to be able to salt it perfectly when the thin sheen of oil is still glisten atop each little puff.
Read on for the time-honored technique of making the best stovetop popcorn you've ever had!
Now, tomatoes are no stranger to canning; homemade pasta sauce is one of the handmade life's greatest joys, and pickled green tomatoes are delicious in that check-out-the-awesome-secret-restaurant-in-the-hidden-alley kind of way. But I've barely seen pickled cherry tomatoes register on the pickle scene, and it's a rotten shame.
My entire kitchen-consciousness shifts in the summertime. And I wouldn't have it any other way.
The mindset moves from something that is predominantly focused on the oven and range to one that is all about live fires, crackling wood, and smoke. This usually leads me to the meat and hard veggies side of my pantry and fridge. After all, it can be difficult to cook rice, quinoa, or other grains on the grill without special equipment, and I've yet to find a way to manage cheese over charcoal. But an underrated grill item may be one that coincides with the best that summer has to offer: the explosion
Stargazing is a hobby that comes with a bit of a learning curve. It requires real intellectual engagement, specialized (and expensive) equipment, and a lot of free time when the sky is dark. So its understandable that only the truly dedicated might get into it in a meaningful way.
Or...is it? Because looking at the stars at night is one of the cheapest, oldest, and most egalitarian hobbies that's out there. Because the sky belongs to everyone, and people have been marveling at it for a very long time.
Knowing how to start a campfire is an essential life skill, for sure, and most of us have our preferred technique: the lean-to, the tepee, the log cabin. But, even though most fires aren't started in emergency, or even in one-match situations, that's part of the fun. Once you've learned how to do it without turning a gas knob or lighting one of those Duralast logs, lighting a fire with one match (or spark from a starter) becomes part of the game, even if you have a whole box at your side.
For most dedicated eaters, the summer means grilling. If you are not firing up some flames to roast some summer sweet corn or a blacken a hanger steak or (at least) a hot dog, you are missing out on one of the greatest joys of the season. There is so much potential and tradition in a simple kettle grill, a chimney full of carbonized wood, and the possibility of what to put on top. But in between the pork chops and burgers and corn cobs and zucchini, there's something else you should absolutely be putting on your grill: a wok.
Grilling season is in full swing. You're slinging burgers and dogs off the fire into the waiting hands of hungry family and friends. ManMade has been, and will continue, to keep your grilling skills sharp, so let's focus on what's going on your food. I'd take a bet you have some store-bought relish sitting next to that plate of hotdogs, right? It's time to ditch that generic stuff, get your hands dirty, and let your guests relish in the best relish they will ever have! (forgive me).
For real though, those of you who are looking for a fantastic gift, a chance to create something from scratch, and, in my honest opinion, the best relish to grace your taste buds, take this summer to make this sweet zucchini relish...
For whatever reason, summertime often gets left out of the seasons of love. Fall is a time of cuddly hand-holding, and winter has been dubbed the season of cuffing. Summer, however, often ends up being the season of: "oh my god it's so hot stop touching me!" It's also the season of tacky patriotic decor, sunburns, and sand in unmentionable places - to bring up only a few of the key highlights. When there is a romantic dimension to summer, it's usually under the guise of "Summer Love," which is defined not so much as a healthy romance, but more so as a remorseful memory to haunt your barcalounger years. Basically, it's a total bummer for anyone over the age of 19.
And yet, summer is the most fun season! It's a time for blooming trees, ripening foods and flowers of all kinds, beaches and water and sunburns – plenty of things that are suitable for romance. So, before you prepare for a fall and winter full of pumpkin spice everything, and crackling fires, and hot cocoa under blankets, consider some of these awesome summer dates to make the most of a season so often lost to romance.
In my post Head Tea: The Greatest Cold Remedy Known to Man, I mentioned a funky little coffee shop on the main street of the historic town where I went to college. As far as shops go, it's definitely part of the pre-hipster wave of hippie shops: you're likely to find ratty couches, a castoff mannequin dressed according to the season, a take-a-book-leave-a-book shelf, and cryptic messages like "Evolution is not bound by recipes" scrawled on the walls.
Speaking of recipes, most of the drinks you can order are on the "underground" menu because rather than having a comprehensive list on display, there are only some house drinks scribbled on small chalkboards suspended above the front counter. By far the best of these official house drinks is the Vanilla Wet Dog, which certainly does not smell like man's best friend after it jumped in the lake.
Here's how to make the summer coffee drink you never knew you needed.
I love eggs and will eat them just about any way you can possibly imagine: fried in a pan (runny yolks, please), scrambled with cheese, gently poached in water or tomato sauce, structured into an omelet or frittata, emulsified into a perfect egg salad. I quote Michael Ruhlman in The Elements of Cooking:
My reverence for the egg borders on religious devotion. It is the perfect food—an inexpensive package, dense with nutrients and exquisitely flavored, that's both easily and simply prepared but that is also capable of unmatched versatility in the kitchen.
And then there's that wonderful pub concoction, the Scotch egg, which totally sounds like the kind of food a couple of dudes came up with at about 3 in the morning. "Let's wrap an egg in meat and DEEP FRY IT!"
Since it's summer and I'll take any excuse to whip on the charcoal, I took it upon myself to create a simple grilled version.
There are times I feel trapped by men's clothing. It feels sometimes like my options are, 1.) an imitation of the Brawny paper towel man 2.) a skater pining for the good-ole-days of 2004, or 3.) a retiree who wears primarily golf shorts and pleated khakis. Of course, there are other options than these, but if you are on a budget and don't want to commit a ton of time to meticulously curating your wardrobe, its easy to feel like you are working against your clothes choices rather than embracing them.
Nothing is as scary as men's clothing in the summertime. In the summer, everything is more brash, more colorful, more dramatically what it is. Skater shorts now come with embroidered dragons, and the golf shirts are somehow incandescently shiny and metallic.
And shoes. Ooph. Shoes are the worst. Because when it is hot and humid, having feet that are sweaty and uncomfortable is particular kind of awful. And if you are looking to be comfortable without completely foregoing a sense of style and taste, shoes can be a minefield. So, with that in mind, here's my take on how to navigate summertime footwear.
Among the true believers, there's a fair consensus that when it comes to grilling: charcoal simply tastes better than propane. No disrespect to the gas grill; it can turn out great results. But when the true taste of summer is the priority, nothing can beat the smoky, open-flame flavor of food grilled over hardwood coals.
Well, except for food cooked over an actual hardwood fire, with coals freshly made from whole logs that you just ember-ed down yourself. This is easy enough to do in a backyard firepit, or even in the same kettle grill you likely use with your charcoal.
Quick! There are only a few weeks left of summer, and clearly, you're not going to spend money on buying a brand new pair of shorts. So today we present you a super easy, super affordable, super badass way of making your own. This project is awesome (if I do say so myself), 'cause you customize the length to your personal preference, and you don't have to know how to use (or have access to) a sewing machine.
Making great tasting ribs is certainly a little more involved than grilling a great tasting steak or burger, but that doesn’t mean it has to be difficult. The concern for most people is that this is a task better left to professional pitmasters or your local paper-towel-on-the-table BBQ joint. So many of us are just afraid of messing it up.
But here's the good news: you won't. As long as you understand that ribs are a working muscle and become their best selves with the use of low and slow heat. You can do this with any grill. Literally - any. grill. You don't need a dedicated smoker, and you can even finish the project in your oven if you'd like.
Hey, ManMakers — Chris here. I'm the founder/editor of the site. Normally, we try to do our research and test things out so that we can help our readers be the best kind of creative and productive people they can be. But every once and a while, we like to ask for your thoughts, and tap into all the brilliance and experience of our audience.