- DIY Gift Idea: Make Your Own Wood-Infused Booze
- How to: The Simple, Easy Trick to Instantly Improve Your Hot Toddy
- How to Make an Heirloom Carving Board
- Yes, There is a Magic Powder You Can Sprinkle on All Your Food to Make i...
- 7 Essential Hot Sauces to Keep in Your Pantry at All Times
- 7 Very, Very Drinkable Apple Cider Cocktails for Fall
- How to Sharpen and Care For Your Axe
- How to Make an Amazing Old Fashioned... On an Airplane
- How to: Revive Your Waterproof Rain Jacket
- How to Drill Better, Cleaner Pocket Holes
As far as holiday gifts go, it's hard to beat something to sip. And this year, you can do a little better than swinging by the grocery store and grabbing a bottle of wine.
This wood-infused project only take a tiny bit more work than buying something from the liquor store, but boosts all kinds of flavor benefits and handmade points, turning the spirits into a proper gift.
Make some in bulk for everyone you know, and your holiday shopping is done.
I have gone on record, in this publication and elsewhere, about why the hot toddy is the perfect cocktail to be sipping in December. It's warm. It's spiced. And at least according to folk wisdom, and able to heal a nasty wintertime sore throat, it's good for your health, and can help to heal a nasty wintertime sore throat. But, to be honest, until last Tuesday evening, I didn't actually like a hot toddy.
They were fine, but not delicious, and not really an improvement over a simple glass of neat whiskey.
In truth, hot toddys (toddies?) always disappointed: never quite hot enough to truly enjoy, and somewhat ... harsh. There was something I never liked about adding acidic lemon juice to a healthy glug of bourbon, then heating the whole thing up. It seemed to bring out all the rough, grain-y flavors, and hid the tasty warm and spicy barrel-aged notes that make whiskey, well, whiskey.
It happens every year. I'll spend a couple days reading old November issues of my favorite cooking magazines and pouring over the food blogs to come up with our Thanksgiving menu. I'll make a plan, shop way ahead of time, and spread my prep work out over the three days prior. Come Thursday, there will be an established timeline, and it will be executed to a T. And when the sides are ready, the turkey will be out of the oven and well rested to keep the juices in. I'll go to carve it, and inevitably, I'll say to myself:
Crap. I forgot that I do not have a work surface on which to properly take this thing apart.
I have cutting boards. Nice, thick, end-grain hard maple butcher blocks that I made myself. But they were designed for chopping vegetables, which are relatively dry, and not carving a turkey, which (if you cook it right) is very, very moist. Those juices will flow, and saturate any number of kitchen towels, and make a huge mess, covering my hands in poultry drippings to the point that I can no longer safely grip the knife and everything goes slippery, sliding (but flavorful) chaos.
It happens every year. I say to myself, "I really ought to make a proper carving board." And this year, I decided it was finally time.
So, here's how to make a diy cutting board yourself. Once you have the materials, it's only 90 minutes of work, and will last for many, many holiday seasons to come.
Cooking delicious food is the definition of craft: start with curiosity, add in a little practice, mix in the right materials and ingredients, and eventually, you'll nail some basic techniques to make your weeknight meals something worth doing all those dishes.
But, there are also such things as shortcuts. Maybe not towards making a meal taste acceptable in the first place, but rather, little tips and tricks that take your food from good to holy-cow-that's-great; small works of wonder that make a meal more than just nutrition, and leaves you feeling excited and satisfied.
This is one of those things.
Here's the thing people who don't like spicy food don't really understand: adding heat to your food, whether in the form of fresh chile peppers, their dried counterparts, or any number or cooked, mixed, and fermented chile-based condiments, is not just about upping the Scoville units. What the true piquancy people know is that chiles aren't just spicy, they're full of amazing, floral fruit flavors that you can't get anywhere else.
Often, the best way to add that can't-stop-eating-it peppery bite is in the form of prepared hot sauces. There are tens of thousands out there, too many of which are characterized only by heat levels and how much devil imagery they can fit on their labels. But hot sauce shouldn't be a dare. It's an invitation to a new world of flavor that can accentuate whatever its added to.
When fall falls, it falls hard. It fills our eyes, our noses, and, if we're doing things right, our cocktail glasses.
Apple cider is a seasonal classic, and its can't-beat-it flavor is a perfect match for all sorts of spirits and simple cocktail ingredients. You can make these seven apple cider cocktails with things you probably already have, turning a simple jug of cider into something that will make the whole month of October much more festive.
Fall means many things. Most important among them: firewood season. Whether building a campfire in a stone ring for cooking, heating your space via a woodstove, or just setting your indoor fireplace ablaze for some warmth, these next six months are all about the cheer that can only come from the presence of an open flame.
So, as we settle into the new half of the year, let's take a moment to address humankind's most primitive tool: the axe. Whether your splitting whole tree rounds, dividing logs into kindling, or getting creative with woodcarving, the process is simple, and only needs to happen once a year for the average non-lumberjack. Here's how to sharpen an axe.
Whether you're flying for business or pleasure, airline travel should never be a drag. Sure, there are luggage fees and long lines and you somehow always end up in the last zone to board. But once you're settled in your seat, you are flying 20,000 ft in the air. And while the in-flight meal seems to have gone the way of airline peanuts and flight attendants who wear those little hats, that doesn't mean you should have to drink poorly while you cruise at altitude.
So, what should you get? Overpriced mini-bottles of mediocre California red blend? An $11 macrolager? Of course not. If you're wise, you can turn out a perfectly respectable cocktail for the price of a single miniature. With a few complementary items from the drinks cart, you can make a fine Old Fashioned that honestly doesn't cost more than a comparable cocktail from your neighborhood bar.
So sit back, relax, and actually enjoy your flight.
Pocket hole joinery has a lot going for it. An affordable jig makes the process fool-proof, it comes together in less than a few minutes, and the joint itself is super strong.
The Kreg jig itself does most of the work, but a little knowhow makes the pocket hole clean and precise. This is especially important if the pocket hole will be visible, plugged, or filled.
Ready to make nice, sharp pocket holes? Let's go!