This month Haley Homemaker shows you how to make Zuppa Toscana Soup.
Food
With the help of his sister Barbara Humes, who is retired after 31 years with IAC Mendon and has been baking and catering just as long, Ralph Humes resurrected R. Stanley’s, which used to call 618 South Main Street home some 20 years ago as a dine-in and takeout spot. R. Stanley’s returned this week in the form of a pop-up diner, operating out of Venue 45 in downtown Three Rivers, making family meals to-go.
When the Riviera Theatre Bar reopens this Wednesday, it will offer a new feature: sidewalk seating. The bar […]
With help from the Three Rivers Downtown Development Authority, Venue 45 and Kelsey Block Brewing Company are considering establishing an “outdoor social zone,” which permits two or more businesses with active liquor licenses to create an adjacent, common zone with outdoor seating.
Who else is over these hot summer days? These wonton cups would make a nice lunch or appetizer before dinner. Maybe if you make enough of them you can even have them for dinner! They’re so light and not too filling. Perfect summer food for sitting on your porch or under the gazebo.
“When land, air, and water are devalued and exploited for their resources, the people living in those places (more often people of color) are dehumanized and exploited as well. Conversely, when the earth is cared for, the people on that earth are cared for.”
“I love this jalapeño poppers recipe for a few different reasons—one, they’re very easy to make (not a lot of ingredients); two, they’re great for entertaining and finally, my favorite part, you can prep and assemble them ahead of time and pop them in the oven whenever you want!”
This week I’m coming at you with my first cleaning hack. If you are anything like me then I know that you have some rubber spatulas and spoons that have been hanging out in your kitchen tool drawer for years that are probably looking a little dingy and stained. I found lots of different solutions online to solve this but the three I chose are made out of things that you probably have in your house right now.
If you’re looking for something to bring to a friends and family gathering next weekend—this might be the recipe for you! This cocktail is delicious and easy to throw together. Who wouldn’t be excited about summer when they see all the fresh berries in this cocktail?
“This week we’re at the lake and this is one of my favorite recipes to make while we’re here. These shrimp tacos are always a hit with my family and friends. I hope you enjoy them too!”
“One breath of fresh air in the culinary doldrums is using fresh herbs: they provide a punch of flavor to bring a dish up a level, adding dimension and complexity. The chemical compounds concentrated in the leaves and stems of herbs give zest and contrast when added to a meal.”
“As I stated last week, I have been very intentional about diversifying my Instagram feed over the last two weeks. It can be difficult to find diversity in the foodie, food blogger, and homemaker circles on social media, but that’s what we have hashtags for! This week, I would like to share some of my favorite Instagram accounts that are run by Black women.”
“Preparing food, to me, is one way that I care for myself: I love the creativity of transforming fresh produce into a delicious meal, as if I were creating a mixed-media art piece. It’s a way of accomplishing one small thing that nourishes and re-energizes me. It’s a way of absorbing and honoring the energy that farmers, farm workers, and gardeners (including myself) have put into growing the food I’m putting into my body.”
“I feel like zucchini is one of those things that everybody ends up having way too much of by the end of the summer, especially if you have a garden at home. If you’re growing zucchini this year, you will want to hold on to this recipe for later. You’re welcome.” — Haley Hogoboom, “Haley Homemaker: Zucchini Brownies”
“I don’t deny that rhubarb can be an acquired taste, but I’m glad my palate shifted. I came to realize that a little sweetener takes the edge off, but it doesn’t need to be doused to be edible. In fact, I think masking rhubarb’s flavor is an unfortunate habit of the dessert-making world and doesn’t do service to its finer qualities. A bit of pucker-iness gives nuance, interest, and dimension.”
Summer holidays are when we start breaking out those summer pasta salads, and I’m here for that. This simple pasta salad will be a great companion to all the yummy food you will soon be throwing on the grill.
Hi there, I’m Haley Hogoboom and I’m going to be your weekly read on The Watershed Voice on the art of making your home or as some might call it, homemaking.