Splitty's Profile

Someone else mentioned the sliced grapes, and I have to agree--I had this once at a restaurant in Oregon and still think of the burst of delicious juice that came out with each bite. I'll also second the strawberry freezer jam recommendation--so much fresher-tasting than canned jam!
But please, please, don't use the salt-free, oil-free natural peanut butter--the salt and the oil are necessary to ensure the perfect flavor and texture!

In the comments on another post, about mint, I raved about the variegated leaves of the pineapple mint--super-pretty, tasty, fragrant, and hardy enough to survive my sub-par gardening skills. As long as you contain it so that it doesn't overtake your garden, it's great!

@Kariwk: You asked what non-drinkers would like to have at a party. Thanks for asking!
At a minimum, a choice of non-alcoholic beverages in addition to water is nice. Bonus points for a variety, including ginger ale, seltzer, cranberry juice, or iced tea (nice to have a mix of sugary and not, carbonated and not.) Super-bonus if it looks like you put some thought and effort into preparing an interesting non-alcoholic beverage (a fun flavored lemonade, a growler of microbrew root beer, virgin mojitos, even Shirley Temples, if it's that kind of a party.) Oh, and I like being able to drink out of a cup that looks like everyone else's; just because I'm drinking something you could serve to a child doesn't mean I want it served in a sippy cup.

While most of us non-drinkers are okay with drinking seltzer and lime, we appreciate the choice of something more (kind of like how vegetarians will probably smile politely at the offer of a side salad and pasta primavera, but we're thrilled to be offered something more thoughtful.) We used to go out to a steakhouse for drinks after work; being a non-drinking vegetarian, you'd think I would hate the place, but the bartenders came up with such interesting non-alcoholic concoctions for me (often involving unusual fruit nectars, bitters, and fizziness) that I was always the one to suggest we go there!

Oh, and as for making guests feel comfortable, I'd make a habit of offering everyone the choice of alcohol and non-alcoholic drinks, so that nobody is put in the position of saying, "Actually, I'm not drinking tonight--do you have anything else?" Even the drinkers amongst your friends will enjoy taking a break for a softer drink now and then (well, if your friends are anything like mine, ie, grown-ups.)

We often make it topped with tomatoes and parmesan. Yum. Super-delicious and fairly nutritious for something that feels so much like junk food!

From my limited experience growing mint, here are my additions:
1. Experiment with different kinds of mint--in addition to classic spearmint and peppermint, you can try pineapple mint, apple mint, cinnamon mint...the list is endless, and the flavors really are distinctive. Plus, the different varieties come in different colors, some beautifully variegated, and different sizes, so even a large plot of land overrun with mint can have a lot of visual interest.
2. Mint releases a gorgeous scent when you rustle the leaves even slightly. Consider it for a border to add fragrance to your garden when people walk by. I've also heard (but can't be sure) that the scent deters mosquitoes. (Or maybe that's catnip?)
3. Maybe it's just my imagination, but mint can make other herbs taste minty. I would keep it in its own container, separate from basil, oregano, etc.
Happy minting!

I adore "Avocado Baby"! Hooray for John Burningham! And my son enjoys playing Anatole--we dress up in berets and pretend to ride bicycles to "Paris" (ie, the kitchen), where we sample morsels of cheese and label them "Extra 'specially good" and so on. For younger readers, don't forget "Eating the Alphabet," by Lois Ehlert.

Cheeses of my dreams:
--Goat or sheep goudas and cheddars (I particularly love Lamb Chopper)
--Pecorino Romano (I prefer it to Parmesan, to be honest)
--Haloumi (what's not to love about a cheese you can grill?)
--Armenian braided string cheese (with those dark little seeds...mmmm)
--Jarlsberg (an old standby from my childhood---a little nuttier than a regular swiss, and not too expensive, either)
--Double Gloucester (classic English cheddar)
--Red Leicester (harder, crumblier, redder, but still very English)
--Cashell Blue (Irish and very tasty) or Stilton (English, and same) or Maytag Blue (American and more tangy, but still quite nice)
--Gjetost (sweet, caramel-like cheese that seems especially appropriate for the holidays)
--Oaxacan string cheese and cojita

Yum. I want some cheese right now...

I realized my post made it sound like I didn't like the card ideas pictured. Not at all! They are super-cute! I love the chalkboard one, in particular.

homemade herb ice cream (especially pineapple mint, basil, and parsley)

pumpkin seed oil (on vanilla ice cream--delicious and weirdly alien looking)

Georgian cilantro sauce (similar to pesto, but much lighter and fresher tasting)

chocolate silken tofu pudding

A "cheater" variation of this is to freeze applesauce--it's more like a granita, less like a silky sorbet, but you still get that deliciously refreshing chill! It's best with home-made applesauce, of course (which is not really too much to ask with a slow-cooker), but if you buy those pre-packaged applesauce cups, it's ridiculously easy.