Well folks, it’s shaping up to be the perfect weekend for soup. Have you been following the forecast like we have? Snow is in the air and this hearty, warming, and meatless soup will be perfect tomorrow as the snow starts to fall throughout the afternoon. The last update I heard was 8-12 inches depending on [...]
Archive for Tim Vidra
You may or may not have caught my tease over on E.A.T. way back on December 28th when I made my country ham salad. In that post I made a hidden reference to making a split pea or bean soup right here on the H&H Saturday Soups and Stews. Well today in RVA it couldn’t [...]
Can you believe we are a mere week away from Christmas eve? The next best thing to milk and cookies being left out for Santa is this bowl of chili. For several years, this has been one of my favorite chili recipes to make — bursting with flavor and packed with tender bite sized pieces [...]
Can you believe we are less than a week away from Thanksgiving? It certainly is the time of year for gatherings in the kitchen. I sure am looking forward to spending more time with family and more time creating in the kitchen this season. I thought I would share a simple recipe that can be made a [...]
Hello Hills and Heighters! Hope this new series finds everyone enjoying fall — I tried to keep you cool and refreshed over the summer with my H&H Happy Hour Series now it’s time to take some of the chill off with my H&H Saturday Soups & Stews which I will be sharing every 3rd Thursday of [...]
I could think of no better way to close out the H&H Summer happy hour series than with a drink toasting the change in season. If you are like us, you have the windows open and are going to bed and waking up with a little more crispness to the air. Having recently taken a trip to [...]
What a crazy week here in the H&H Hood. First the earthquake and then Irene of which some of you reading this are still without power. Well at 6:30 Saturday night when Irene was really getting worked up the inevitable happened it went dark. I absolutely could not let ice cubes melt in the freezer [...]
We have changed the flavors of drinks in several posts in the series, first we infused vodka, then we made a thyme simple syrup, and now we will make a blackberry/rosemary simple syrup to be added to Champagne or in this case Prosecco. All of these were done using local in season ingredients and this [...]
As we start to round the corner of summer, seeing fall on the horizon, we continue to look for relief from this oppressive Virginia heat. For this week’s H&H Happy Hour cocktail we turn to a drink actually created during prohibition. Gin being banned at the time, people would make it in their bathtubs giving it a [...]
The past two H&H Happy Hour drinks featured were examples of light, refreshing, low alcohol, and to put it bluntly: “pretty” drinks. It’s about time I got back to basics by pulling out a bottle of Virginia bourbon, frying up some bacon, and simply…well… pickling some pickles.
I was feeling nostalgic while wandering the SOTJ farmers market this past weekend and was thrilled to see so many peaches available. I guess the nostalgia came as I was going through what drinking fads I seem to have gone through in my life. I dug back into the memory banks and remembered the mid-eighties…you remember…..
A Pimm’s Cup is to Wimbledon what a mint julep is to the Kentucky Derby. Produced in Great Britain with a low alcohol content (25% by volume) this is the perfect drink to help use up some of those cucumbers that are taking over your garden right about now.
Growing up, mint was always a welcome herb in the summer – growing and spreading like bamboo. After running around the neighborhood in 95 degree heat sticking a few sprigs of mint in my mouth and biting down always seemed to cool me down several degrees no matter how hot I was. Now that I’m older, nothing [...]
Anyone can throw tomato juice in a glass of ice, add vodka and a celery stick. As we begin to kick off weekends at the river, pool, and backyard barbecues, let’s learn how to make the perfect Bloody Mary – which actually begins two weeks prior by infusing the vodka.