Father’s Day is approaching quickly. Show your love and appreciation for the special men in your life with these dad-approved gift ideas.
1. Bifold Wallet with RFID Protection – $60.00
This dual-toned leather wallet offers a special liner to help protect the Radio Frequency Identification (RFID) chips in your credit and debit cards from unwarranted scanning.
2. Jalapeño Corer & Grill Rack – $7.99
Random? Maybe. Fun? Absolutely. This pepper set allows you to core jalapeños and stuff them with anything your heart desires. Place the peppers in the slots and throw this on the grill for some true Texas heat.
3. Double Old-Fashioned Glass – $9.95
These simple glasses are the perfect vehicle for enjoying a whiskey on the rocks, or even a cup of iced tea.
4. YETI® Tundra 35 Cooler – $299.99
If you haven’t joined the Yeti bandwagon, it’s time to jump on. These are sturdy, reliable coolers perfect for anything from a fishing trip to a backyard barbecue.
5. Nike Hyperflight Golfballs – $24.95
Upgrade your golf game with these high-tech golfballs. They’ll play a good game all the way to the 19th hole.
6. Wine Aerator – $24.95
Enjoy a perfect glass of wine every time with this easy-to-use aerator. In the time it takes to pour a glass, it will quickly mix the proper amount of air with the wine to enhance the flavor, bouquet and finish.
7. Grill Brush – $29.95
This sleek, contemporary grill brush is an essential tool for any grillmaster. Smart features make the work of cleaning grills a breeze. Stubborn residue has met its match.
8. TrakDot Luggage Tracker – $39.99
Whether on a business trip or a vacation, there is nothing worse than losing your luggage. Prevent this tragic travel mishap with this handy luggage tracker. Simply pop it in your luggage and keep track of its whereabouts via your smartphone.
Summer is around the corner, and we’re looking forward to backyard cookouts and bright, flavorful cuisine.
This season, Central Market is celebrating the South with its “Taste the South” event from May 17 to 30.
In stores, you’ll find a curated selection of artisan products from the Southern United States — from Carolina Blue Crab to Carolina Gold Rice Pudding.
In addition, the Chef’s Case will be transformed into a Southern showcase featuring Brunswick Stew, Hoppin’ John with Carolina Gold Rice, collard greens, Southern ham, pickled okra, boiled peanuts and Frogmore Stew just to name a few.
The event will also bring an incredible lineup of James Beard Award-winning chefs to the Central Market Cooking School. You can find a schedule of classes here.
To get in the spirit, we’re sharing with you a couple of Southern recipes that are perfect for your next summer potluck.
Ingredients: *1/4 cupapple cider vinegar *2tablespoonssugar *1teaspoonDijon mustard *1/4teaspoonmustard powder *1/4teaspooncelery seed *2tablespoonscanola oil *1/4largegreen cabbage (about 1 lb)cored and finely shredded (about 3 cups) *1/4largered cabbage (about 1 lb)cored and finely shredded (about 3 cups) *1largecarrotgrated *1green oniontrimmed and chopped *1/2jalapeñocored, seeded, and chopped *2tablespoonsfresh flat-leaf parsley,chopped *Coarse kosher salt and freshly ground black pepper
Instructions: 1. In a small saucepan, combine the vinegar, sugar, mustard, mustard powder, and celery seed. Heat over medium heat until the sugar has dissolved. Set aside to cool slightly. Add the oil and whisk to combine.
2. In a large bowl, combine the green and red cabbage, carrot, green onion, jalapeño, and parsley and toss to combine. Pour over the reserved slightly cooled dressing. Taste and adjust for seasoning with salt and pepper. Refrigerate until chilled, about 15 minutes. Toss, taste and adjust for seasoning again, then serve immediately.
Instructions: 1. Bring canner half-full with water to a boil; simmer. Meanwhile, place jars in a large stockpot with water to cover; bring to a boil, and simmer. Place bands and lids in a large saucepan with water to cover; bring to a boil, and simmer. Remove hot jars, 1 at a time, using jar lifter.
2. Pack okra into hot jars, filling to 1⁄2 inch from top. Place 1 pepper, 1 garlic clove, and 1 teaspoon dill seeds in each jar. Bring vinegar, salt, sugar, and 4 cups water to a boil over medium-high heat. Pour over okra, filling to 1⁄2 inch from top.
3. Wipe jar rims; cover at once with metal lids, and screw on bands (snug but not too tight). Place jars in canning rack, and place in simmering water in canner. Add additional boiling water as needed to cover by 1 to 2 inches.
4. Bring water to a rolling boil; boil 10 minutes. Remove from heat. Cool jars in canner 5 minutes. Transfer jars to a cutting board; cool 12 to 24 hours. Test seals of jars by pressing center of each lid. If lids do not pop, jars are properly sealed. Store in a cool, dry place at room temperature up to 1 year.