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Violets are some of my spring favorites, and in a week or two their heads will start to pop up out of the mossy woodland floor on the East Coast, USA. I learned about various uses (all sweet) for edible violets while living in France, especially violet ice cream and bonbons à la violette, violet infused hard candies usually molded in a flower shape and presented in an ornate illustrated tin that looks like it dates back to the turn of the 19th century. At home, I prefer more simple recipes that require three ingredients or less, like candied violets coated with egg whites and powered sugar to sit on cakes, or boiling water, sugar and violets together to make a violet-infused simple syrup. Bon appétit!
Did you know that you can use the head of a sunflower to scrub pots and pans? Or that it's legal in South Dakota to use fireworks to scare birds away from the valuable sunflower crops? Or that one sunflower in Germany was THIRTY FEET TALL!?
The completely edible sunflower is one of the most amazing and precious resources in our world, and I had an absolute blast learning about it for this piece. What a fabulous challenge! Love, allison s.
This prohibition-era classic has bright, crisp flavors, perhaps originally intended to mask the harshness of inferior gin. Fast forward to present day – this cocktail still makes for smooth sipping. In fact, it’s often billed as the gin drink for the non-gin drinker. Adding lavender highlights the floral notes of the honey without compromising the spirit of this timeless cocktail.