Hi ya’ll! Lisa and I attended our very first BlogHer Food conference in Austin, Texas, a few weeks ago. Actually, it was our very first food blogging conference EVER. We ate, drank, laughed, met amazing bloggers and brands and took away great nuggets of information. From kitchen demos to expert-led panels to food and drink samples to fun exploring the fantastic host city, BlogHer Food is a must-do for any food blogger at least once in your blogging career. But just like Texas, BlogHer Food is BIG – 600+ attendees – which is kind of intimidating, especially if you don’t know anyone. So we wanted to put together a list of our impressions and the things we learned as newbies to a food blogging conference. Hopefully those of you thinking of attending a food blogging conference in the future will find something helpful to you from our experience.
Sweet, juicy cantaloupe is a summer staple in our house. We regularly eat it for snacks and meals, and it’s always included in our favorite fruit salad. But cutting it can be a pain. I’ve tried a number of ways to cut it over the years and finally landed on a method I like. Check out our video below for a safe, effective way to cut a cantaloupe.
I use a lot of fresh lemon and lime juice when I cook, especially as spring approaches and I’m craving foods with lighter, brighter flavors. A squeeze of juice here and there makes such a difference in so many dishes. I know it’s tempting to leave fresh juice out of a recipe if you don’t have it on hand, but with a little planning, you can always have some in reserve.
Dying Easter Eggs is always a highlight in our house. The kids love dunking the eggs in the colored water and seeing them come out a vibrant color. Easter is a week and a half away which means it’s time to buy your eggs now. Hard boiled eggs are the easiest to peel when they are older. Do not buy your eggs the day you boil them. You will lose most of the white when you try to peel them, and there is nothing more frustrating than that!
I don’t know about you, but getting rice to turn out consistently had always been a problem of mine. I refuse to buy a pressure cooker; because until I have my dream kitchen, I really don’t have room for another appliance that has such limited use. I stumbled upon the Baked Brown Rice recipe from Alton Brown, and all of my problems have been solved. Fluffy, brown rice. Every. Single. Time. No stovetop to watch, no big pot to clean. Just put it in the oven for 60 minutes and forget about it. I still use the Trader Joe’s Frozen Organic Rice in a pinch, but love how this rice has changed my life. And my menus.