New Salon every Friday – and you’re invited
C’mon in and help yourself to tasty resources
Hosted by Barbara J Nosek
Cocktail Hour Buzz 
sundowner snacks, drinks, chat, and . . .
whenever I can, related resources & goodies on Amazon
whether for a crew, or for two, or just for you
{links within my items go to the sources shown in red – any links underneath items take you to Amazon unless otherwise indicated, and then only ones with the lock icon}
♦♦♦ I was recently reminded of a childhood favorite and though I may not have thought of it in
years, in the Southern states it’s been a staple for what is apparently 
forever. And while my experience came out of a jar, that would be a NO if you want to truly as they say, “Put some south in your mouth.” Talking here about pimento cheese, and having now made Kardea Brown’s prep, let me say Wowsie. Thick and rich, it works in so many tasty ways – a great spread for Happy Hour, but it can also go all melty for an omelet or open quesadilla, also cut-able to snack size – or
as she used it, to stuff big burgers on the grill {recipe at link above}. Thanks Kardea! Food Network
Note – if you’re not planning to use the cheese as burger stuffing, you can skip step 2 under Method. Also, while it doesn’t show in the recipe, I’m pretty sure she said if she weren’t stuffing burgers with the mix, she would also have added some of the pimento juice, which I did.
Kardea’s “Delicious Miss Brown” show
Kardea’s “The Way Home: A Celebration of Sea Island Food and Family with over 100 Recipes”
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♦♦♦ Another round of popsicles for everyone! How appealing is this? Combines a tasty dessert and an after dinner drink in one juicy bite. Icy-perfect for summer. Flavors galore. Talking Boozy Popsicles. Some examples – cucumber lime with gin, mojito watermelon, strawberries and cream with Grand Marnier, and a couple more. The rest are non-alcoholic, but nothing wrong with improvising. Food & Wine
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♦♦♦ What a fun way to add a touch of whimsey, a touch of class, or both, to the table. Napkin designs! On plates or not. Some stand up, some
lie down, some make pockets for flatware, some hold place cards – one actually looks like an
envelope. And some look like something else entirely – fans, flowers, containers, a tie, tree, heart, placemat, centerpiece. All 27 become easy peasy with this demo, with mine here taking about a minute. 5-Minute Crafts
Their napkin folding video on youtube
Martha Stewart has her own ways with this fabric-y origami. I made this fan design from her
Thanksgiving turkey napkin fold, securing the top with a yellow paper clip, the bottom with a key chain, and pulled the bottom folds back a bit to stabilize the fan {guessing Martha didn’t need these props but just in case like me, you do . . .}
Stewart’s “How to Fold a Napkin in 10 Beautiful Ways”
Napkin folding design books, 4 stars & up ♦ Napkin rings, 4 stars & up {some awesome designs}
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♦♦♦ Cocktail chat. “I hope this is to your liking,” the chef said as he set the dishes on the floor. Floor? Well that is a distinct possibility, though maybe they have their own little dining table and chairs. “They” would be Queen Elizabeth’s dogs, Corgis and others, who -yes!- have their own chef. Heard on ABC during the Queen’s Platinum Jubilee.
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Chicken
♦♦♦
across three separate references to this spicy Mexican beer cocktail. But not a recipe in sight for the trio. Ha! We know where to find a definitive prep, and they give us a demo too, where we hear it called a great daytime drink, combining the fizz of a mimosa and the savoryness of a bloody mary. 
Hosted by Barbara J Nosek
Central actually position these 
gardening, pet care, entertaining – and cooking which we promised would get a closer look.
pickles,
and received this reply: “. . . usually just during the first few months of the year – until we run out of this year’s stock.” Right now Thin Mints and others still show as available.
Bye bye breakfast blahs. That’s what I thought when I read this Food & Wine 
in on your preferences with the options listed in the left side menu.
there’s a particular selection I like to make when featuring something here in CooksSalon. And that is, what are the top offerings. So pretty much any time I’m showing such items, beyond a 
specific product you’ll also see a link to best seller, best rated, or both.
guisada. The former grills the meat and the latter simmers it in a savory gravy.
flamethrowers, exotic ingredients, or complex steps.
balance within our waterways. In a story in the beautiful “Saveur” magazine, celeb chef Eric Ripert has some ideas about how to fully enjoy the bounty of the seas in a responsible way.
newsletter, am I forgetting anything, probably. But now there’s one more.