All you have to do is combine equal parts of granulated sugar and water in a saucepan, (we usually do one cup of each), bring it just to a boil, and then simmer and stir until the sugar dissolves. Then remove the pan from the heat, cool the syrup, and refrigerate in a covered jar. It should keep for about two weeks -- if it lasts that long!

For a slightly different take on simple syrups, here is the link to a great story in The Miami Herald click here.

I also like to make flavored syrups, and mint and ginger are my two favorites. Once the sugar is dissolved and you pull the pan off the heat, throw in a fistful of fresh mint leaves, cover the pot, and let it steep for about 10 minutes. Do the same with ginger -- sliced thinly, but peeling is optional. Afterward, strain the syrup into a 2-cup measure with a spout, pressing down on the solids. Then just pour the syrup in the storage jar and refergerate.

Once I’ve got the flavored syrups, exotic refreshers are just seconds away. I combine either of the syrups (to taste) with soda water and a generous squirt of fresh lime or lemon. I tend to sip these homemade sodas while I’m making dinner (to keep me from getting into the wine too early in the evening!). But they’d also be wonderful to serve as an alcohol-free alternative when you’re entertaining.

Give our simple syrup a try and let us know what you think!

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The waiter seemed nice and attentive, but was possibly the most clueless individual I have ever encountered, especially since the waiter at a restaurant at that price level is supposed to be more than clued in and be your guide for the evening.

So here’s what happened:

I think I stumped him when I asked for a sample taste of a particular wine. Scott and I were not sure which one we wanted and since I had more of an opinion than he did, he allowed me to take the lead. Obviously that threw our dear waiter off his game.

Then it was the appetizers. We both ordered the crab and corn tamales. With a flourish, the server presented two large green papaya salads and we, of course, said we’d ordered the tamales. While the salads looked wonderful, I was really hankering for those tamales.

Our waiter then appeared and said he was under the “impression” we ordered the salads. I was incredulous. Neither of us had even mentioned the salads. At the same time we ordered our first course, we ordered the second and both wanted the Charred Sirloin Pho. As he cleared the appetizer plates, he said, “Your black truffle roasted chicken will be right out.”

What?

Wrong country, wrong protein, WRONG order. We quickly corrected him that we had both indeed ordered the Pho, and he looked at us as if we were trying to mess with him. Off he went, to obviously change the order. So a good 20 minutes later out came our Pho, which was delicious.

When it came time to order dessert, we jokingly said we’d eat whatever they served us, but luckily we received what we had ordered. All in all, our meal from start to finish was over 2 ½ hours, with a lot of down time between courses. I silently thanked the heavens that at least I enjoyed the company and conversation.

Can you imagine what dinner would have been like if my date had been a bore?
What is your worse restaurant service story? Click the comments and share!

This works best if you do the inviting on the spur of the moment. (Let’s keep those expectations low!) Say something like: Why don’t you stop by here for drinks before we head out to dinner? You get credit for hosting without stressing out.

Mini Feta and Artichoke Tarts is a great recipe for these impromptu gatherings. The ingredients are exotic, there’s almost no preparation, and after a quick run in the oven, these yummy nibbles are done.

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I, unequivocally, say No! Your bedroom should be a place of retreat and rejuvenation. I work from home, so if I brought my work into my bedroom, I’d never have any place other than the bathroom that my work didn’t invade.

A friend (who has an office at work) has set up his home office in a corner of his bedroom. While the space is more than efficient for his desk, a few files and books, (and it aesthetically looks perfectly fine), I think it is a bad idea.

What say you? Should your home office be in your bedroom or not? Let us know what you think in the comments section following this post. Or email us at tellus@KitchenScoop.com.

For starters, I wouldn’t “cook” anything. Eastern peaches sliced for breakfast; PBJ’s on the beach for lunch; dinner could be steamed shrimp or crabs right out of the bay. Nobody needs anything. No sink full of dishes.

By day, I‘d walk. There’s a mile-long stretch of beach here that’s practically deserted, and ever since I was a teenager, this is where I've done my best thinking. And my best NOT thinking. Topsail Island is technically part of the Outer Banks, and although it’s too far south to be part of the National Seashore, the air smells like salt, the waves crash on cue and it completely clears your head. Like you get a fresh start. Clean slate. Clean heart.

All of that.

By night I’d read. Fiction; probably till two. Three if my eyes still focus. Write letters, real ones, to people I want to thank for things they don’t even know they contributed to my life journey. Do you ever do that, write letters -- or even just think about what you’d say to the people who’ve mentored you? All of mine are dying now, most without ever knowing that I’m still indebted; that it mattered.

One week of this solitary bliss every so many years would be enough. But I feel guilty for wanting it. For even imagining it in such detail. And I know the irony of this -- I am lucky to have a life so full of people that I end up craving solitude. Many of my closest friends recently have found themselves more or less alone, by circumstances completely beyond their control -- divorce, death, kids growing up and moving on. Solitude as a luxury vs. isolation as a curse -- they’re complete opposites.

So, I’m looking for advice. Should I act on my beach-week fantasy? Or just suck it up and find a way to tend my longings for space in my normal life and realize just how lucky I am? Are the two mutually exclusive?

As I’m painting my daughter’s new house before move-in day, just weeks after painting my own new digs and moving in, I am pondering how people set up their houses. I downsized to less than half the square footage and Hannah is spreading out after moving from a dorm room to a 5-room house she’ll be sharing with just one other person. Needless to say, they feel as if they’ve hit the jackpot. I’m still feeling a bit disoriented and trying to find a flow. My girls are home so infrequently, the space is more than efficient for me and my two dogs, but I’m still working out what goes where.

My friend, Scott, also sold his larger house and has moved to a smaller space. I’m thinking men don’t ponder and second-guess themselves as much as women do. Before he moved in, he told me in detail where everything was going to go and what space would be for what. I’m a bit envious that he had it all planned out.

But as Hannah and I wandered around her empty little house, we discussed so many possibilities, we started to have to take notes on what we thought was best. Once her furniture is moved in, though, I’m sure she’ll change it around a hundred times. Like mother, like daughter.

Do you rearrange your furniture? Is it once and you’re done after you moved in, or do you switch things up every once in a while?

I immediately started looking for one just like his in antique stores and thrift shops. Then I remembered Ebay. I've only purchase a few things over the years on Ebay, so I wasn't particularly sure I could find one at my price level there, either. But I did! In fact with shipping and handling I only paid about $10 for my juicer.

Since then I have seen several in my forays into antique stores, all for under $20. I'm pretty sure these juicers were extremely common once upon a time and there are probably scores out there. If you find yourself juicing lots of citrus, it's definitely worth the investment. Now I'm looking for a fancy one in my price range. I'm so enthralled, I might just start a juicer collection.

What kind of juicer do you use?

2. Peel vegetables such as onions and carrots over a paper towel, plastic vegetable bag (the kind from the produce section) or directly over the trash can. If you use the bag or paper towel, with a couple folds and swipes, the trimmings are history.

3. Line the bottom of the toaster oven with foil to catch drips that can make a huge mess. (Change as needed.) Or when roasting a chicken and you're not planning to make gravy, line the pan with foil and just throw away those baked on juices.

4. Mix vinaigrette directly in the serving bowl and then put salad greens on top. A couple of deep tosses with salad tongs distributes the dressing and you're left with one less bowl to clean.

5. Fill a sink with warm sudsy water and let pans soak while you eat for faster cleanup after dinner.

So what are we forgetting?

The flavor of cooked onions is subtle yet distinct. If they’re going to be the main ingredient, you want to keep things simple so as not to compete. This tart is indeed simple (read easy), but it really delivers. With just 10 minutes of prep, you’ve got it ready for the oven.

You could compare the Onion Tart to a quiche, which it sort of is. This tart can work for brunch or as a side dish, but in summer we tend to eat lighter, so paired with a fresh tossed salad, we’d definitely call this dinner.

Sweet onions are available throughout the summer – a good thing since in this recipe, they’re a scene stealer. You’re definitely gonna want to see this show again.

Here are some other bloggers on Onion Tarts:

From Closet Cooking

From The Bake-Off Flunkie

From Our Kitchen, Fisher & Paykel

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