Drunken Strawberries: Easy Liquor Infusion

Connecticut beautiesAs a New England resident, I almost start mourning the local strawberry season the minute it begins. The berries are so good, and the season is so brief. I freeze them for the rest of the year, but it’s just not the same.

Last year, we made ice cream. I think we still have a scoop or two left from that same batch. (Ice cream isn’t a binge food in our house, go figure.) This year, my strawberry preservation project is 21+.

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Fun With Carbs: Fun With Radio

WNPR's John Dankosky, left, and Chris Conlon, owner of Smokin' with Chris.

WNPR’s John Dankosky, left, and Chris Conlon, owner of Smokin’ with Chris in Southington.

As a journalist, I’m used to being on one side of the interview. So it was quite the change for me to sit behind a microphone.

Last week, I was invited to speak on a panel for WNPR’s Small Business After Hours event in Ansonia. The networking event involved a taping of the popular Where We Live program, covering the topic of restaurants: the trials, tribulations and rewards of the industry.

Listen here: Small Business After Hours: Running a Restaurant

The discussion was really interesting – the other two panelists, Chris Conlon of Smokin’ With Chris in Southington, and Nicole Griffin of the Connecticut Restaurant Association discussed the difficulties of restaurant ownership, including state regulations, health insurance and the planned raise in minimum wage. I spoke to the media angle: the pros and cons of user-reviews sites like Yelp, the effectiveness of social media, the disappearance of the anonymous critic.

Thanks to WNPR for the opportunity!


Watermelon Rose Sangria

935608_10151604416339704_1697042390_nPretty sure I almost forgot my blog password. But you’ll forgive me when you see this recipe.

A few years ago, I was dining at Firebox with one of my sisters-in-food, Amy. She’d made the trip for the summer Taste of Hartford menu, which was some beautiful presentation of seared local fluke and at-their-peak heirloom tomatoes and general fresh goodness. But what stuck with me most from that meal, enjoyed on the patio in glorious July heat, was the night’s sangria specials.

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