How to Make Your Own Bitters for a Signature Stamp on Every Cocktail

Any bar worth its rimming salt should be stocked with at least a couple of bottles of bitters. Sure, you can make a cocktail without them, but you can also roast a chicken without salt or pepper. Like these everyday seasonings, cocktail bitters add flavor and depth to almost any beverage, and making your own allows you to put a unique stamp on every cocktail you serve.

I urge you to think of bitters as a sort of “cocktail spice rack”, and to think of every cocktail as a choose-your-own-adventure type of situation. Homemade bitters are so easy to make (you just throw stuff in jars) that there’s no reason not to have a bottle to suit each and every one of your whims. Plus, they make great, super thoughtful gifts. (It’s September, everyone, which means it is just about time to start stressing about the holidays.)

Source: How to Make Your Own Bitters for a Signature Stamp on Every Cocktail

No matter how good you think they would be, never try to eat the fruit soaked for bitters. 😉

If you find yourself at a bar unable to afford decent bourbon (or the well sludge is on happy hour) ask for a splash of aromatic bitters with your drink. Turns a really crappy bourbon into a mediocre-to-poor bourbon, and they’ll never upcharge you for it.

Quick Pickle Pretty Much Anything with One Simple Ratio

Ask me what I’d do with nearly any summer vegetable, and the answer is almost always the same: “Pickle it.” Yellow squash, pickle it. Green beans, pickle them. Cherries, pickle those too. It’s hard to beat the sharp tang and crisp snap of a good quick pickle, a fast and easy process that leaves them tasting of summer.

Source: How to Pickle Basically Everything

I’ll have to make room by eating the oven roasted peppers I did a while back…

Four Vegetables You Can Regrow on a Windowsill to Use Again Every Week

…the wonders of the kitchen don’t stop once you’ve finished cooking: Even once you’ve used however many scallions—or carrots or fennel fronds—as you need in a recipe, the others needn’t go in the compost. They can last a long time. A really long time. You just need to regrow them and—here’s another miraculous part—it only takes one week.

Here are four vegetables that only need one week of water and sunshine to regrow to a point where you can use them. You should change the water when it gets cloudy, but otherwise, this method requires barely any effort. Just chop, regrow, repeat:

Source: Use, Regrow, Repeat: 4 Vegetables that Regrow in One Week

Now for the bad news – they’re all foods/ingredients high in vitamin K:

If you’re on blood thinners – grow them, but give the majority to others.