Hello, and welcome to Family Food! This is where I share my passion for cooking with the world. Good cooking means getting inspiration from the simple things around you: recent markets, different ingredients. It doesn't look sophisticated. Food is life. It depends on what you want...have fun with it.
Powdery mildew or white sickness is a cryptogamic disease, that is of fungal origin, which can affect sage plants and occurs on the leaves. This is the most frequent pathology among those that can affect this aromatic herb and occurs in particular with mild temperatures and high humidity. It is a very simple disease to identify: because the white patches that are seen on the leaves of the sage are very characteristic. A reader of Orto Da Coltivare, Barbara, asks me exactly what her plant can have, describing the symptoms of powdery mildew. I answer publicly because I think it may be useful for many to know how to defend themselves from this problem with natural methods and above all how to prevent it. Recognizing powdery mildew on sage Those who cultivate the vegetable garden will already know powdery mildew because it is a frequent pathology also on other cultivated plants, in particular on pumpkin and courgette. Powdery mildew is also called white sickness precisely because it work
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Sazerac cocktail: the recipe for the ancient drink born in New Orleans
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The Sazerac cocktail is an official IBA drink based on cognac, bitters and absinthe that was born in the mid-19th century in New Orleans, Louisiana. It is one of the oldest cocktails in the history of drinks, prepared with cognac, a sugar cube soaked in absinthe and Peychaud’s bitters, ingredients that will give a magical note to the drink. Furthermore, the “green fairy”, as absinthe is defined, will add a particular and irresistible scent to this high-alcohol cocktail: serve it as an after-dinner, always to be drunk in moderation.
It is said that the ancestor of the current Sazerac was a drink made by a Creole pharmacist, who moved to New Orleans in the mid-1800s. It is Antoine Amédée Peychaud, inventor of aromatic bitters, who served customers mixed with the cognac and other liqueurs: real invigorating potions, very much in use in those days. Absinthe will be added to the ingredients at the end of the 19th century, making this drink even more intense. Here’s how to make the Sazerac cocktail at home.
Ready in: 10 minutes FOR 1 PEOPLE
INGREDIENTS
COGNAC 50 ml PEYCHAUD’S BITTER 2 drops ABSINTHE 10 ml LUMP OF SUGAR 1 ICE CUBES as required
How to prepare the Sazerac cocktail
Put the ice in a low tumbler, let it cool (1) and add the absinthe: swirl the glass, so as to distribute it on the walls of the tumbler, then add more ice. Put the sugar cube previously soaked in the bitter in another glass and work it with the pestle and a few drops of water. Add the ice and cognac (2). Throw the ice and absinthe residue from the tumbler and pour the drink, filtering it. Decorate with a lemon peel. Your sazerac cocktail is ready to serve (3).
Advice
For best results, it is important to leave only a thin layer of absinthe, otherwise, it could compromise the balance of the drink.
You can give a more citrus note to the cocktail by crushing the lemon zest on the cocktail.
Variants
A variant of Sazerac is prepared with rye whiskey instead of cognac: a version that was born after the American Civil War, which lasted from 1861 to 1865, due to the scarce availability of cognac.
Another variation is the New York Sazerac which is made with cognac and whiskey in equal parts.
Powdery mildew or white sickness is a cryptogamic disease, that is of fungal origin, which can affect sage plants and occurs on the leaves. This is the most frequent pathology among those that can affect this aromatic herb and occurs in particular with mild temperatures and high humidity. It is a very simple disease to identify: because the white patches that are seen on the leaves of the sage are very characteristic. A reader of Orto Da Coltivare, Barbara, asks me exactly what her plant can have, describing the symptoms of powdery mildew. I answer publicly because I think it may be useful for many to know how to defend themselves from this problem with natural methods and above all how to prevent it. Recognizing powdery mildew on sage Those who cultivate the vegetable garden will already know powdery mildew because it is a frequent pathology also on other cultivated plants, in particular on pumpkin and courgette. Powdery mildew is also called white sickness precisely because it work
Looking for a recipe for sweet tapioca couscous that’s simple to prepare and ready to eat in 30 minutes? So don’t leave Special food and follow step by step this sweet and easy tapioca couscous recipe that will easily become one of your favourites. This frozen dessert is perfect for entertaining friends at home or taking them to a party, no one will resist taking a slice! 8 guests 30m Dessert Ingredients for making sweet and easy tapioca couscous: 3 cups of raw tapioca 400 millilitres of milk 120 grams of sugar (¾ cup) 100 grams of freshly grated coconut 1 pinch of salt Condensed milk to taste Nutrition Facts Servings: 8 Amount per serving Calories 332 % Daily Value* Total Fat 5.3g 7%, Saturated Fat 4.4g 22%, Cholesterol 4mg 1%, Sodium 47mg 2%, Total Carbohydrate 70.3g 26%, Dietary Fiber 1.6g 6%, Total Sugars 20.3g, Protein 2.2g, Vitamin D 0mcg 1%, Calcium 73mg 6%, Iron 3mg 15%, Potassium 82mg 2% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a d
bay leaf liqueur, If you have a vegetable garden you will surely have numerous and fragrant self-produced aromatic herbs at your disposal. In addition to using them to flavor your recipes, many of these can be used to create excellent liqueurs, ideal to drink at the end of a meal as a digestive. Among these is the laurel liqueur, a fragrant and very aromatic alcohol, characterized by an intense green color very similar to that of olive oil. Those who have a laurel plant, if not even a hedge, will not lack the raw material to produce this spirits. Laurel liqueur, also known as "allorino", is very simple to make, it only requires a little patience and time for the initial infusion. Being very sensitive to light, it is essential to keep it in the dark: for this reason, once ready, it is advisable to line the bottles with foil. Otherwise, the laurel liqueur will tend to form unsightly residues, which however will not alter its taste. Ingredients for 1 liter: 500 ml of 95% alcohol
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