HMDWL 101! Tonight we say a very sad farewell to Herbert, recap the holidays, and love the Kitchen-Aid mixer ice cream attachment, Rob’s new Cuisinart food processor, long-term practical jokes, standing dates, playing it forward at Akoha.com, and the movie Clue.
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Email us at podcast@howmuchdowelove.com and tell us about what you love and how much you love it!
HMDWL 99! Today we love even more Trader Joe’s Jo-Jo variations, clean sheet night redux, and all things bamboo including disposable bamboo plates.
Sara is obsessed with Animal Crossing: City Folk.
Finally we follow up with some listener mail about crockpot recipes, Halloween, and things served on a bed of something.
Follow us on Twitter and join our Facebook group!
Email us at podcast@howmuchdowelove.com and tell us about what you love and how much you love it!
HMDWL Halloween?? Tonight we love some new extras in the movies of our lives, an old fashioned piano party/karaoke, and crockpots.
Follow us on Twitter and join our Facebook group!
Email us at podcast@howmuchdowelove.com and tell us about what you love and how much you love it!
HMDWL 95! Tonight we love having the right tool for the right job, the dishwasher nugget, as well as Method cleaning products, funnel cakes, and a follow up about iced coffee. Stay tuned for the results of the How Much Do We Love Summer Cocktail Contest! Really!
Check out the cold brewed iced coffee recipe from Smitten Kitchen.
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Email us at podcast@howmuchdowelove.com and tell us about what you love and how much you love it!
HMDWL 91! Tonight we love the new iPhone app Shazam, and reality show catch phrases and lingo.
It’s time for the Second Annual How Much Do We Love Summer Cocktail Contest. Send your recipes to us at podcast@howmuchdowelove.com. Be creative! Photos are encouraged! Even better, bust out those Flip cameras and send us a video!! Get your submission in by July 31. Exciting prizes TBA!
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Email us at podcast@howmuchdowelove.com and tell us about what you love and how much you love it!
HMDWL 88! Tonight we love sparkling beverages, lunch at Ikea, and Sara’s new grill.
Special guest appearance by what turns out to be a freaky green stink bug.
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Email us at podcast@howmuchdowelove.com and tell us about what you love and how much you love it!
HMDWL 87! Tonight we love BevMo’s 5-cent sale, Trader Joe’s Bite Sized Everything Crackers and Pretzel Slims, taking a photo of a friend but really secretly taking a video, and our new Flip Cameras.
Join and contribute to our Flickr Group, Take the Picture.
Do you use Twitter? Follow us!
Email us at podcast@howmuchdowelove.com and tell us about what you love and how much you love it!
HMDWL 84! Tonight we love schwag, tagless t-shirts and undergarments, and Muhammara.
Muhammara (Red Pepper Dip with Walnuts and Pomegranate)
Source: adapted from Paula Wolfert’s The Cooking of the Eastern Mediterranean
Yield: 3 cups
2 1/2 lbs. red bell peppers
1-2 small hot chilis, or 1/4 tsp cayenne pepper
1 1/2 cups walnuts
1 tablespoon fresh lemon juice
2 tablespoons pomegranate molasses, or more to taste
1 clove garlic, minced
1/2 teaspoon ground cumin
3/4 teaspoon salt
1 teaspoon sugar
2 tablespoons olive oil
For best results, make the recipe at least one day in advance.
Roast the bell peppers and the chili, if using, over hot coals, a gas burner, or under the broiler in the oven, turning frequently until blackened and blistered all over, about 12 minutes. Place in a covered bowl to steam for ten minutes, then rub off the skins. Slit open the peppers and remove the stems, membranes and seeds. Spread the peppers on paper towels and let drain for at least ten minutes.
In a food processor, grind the walnuts, lemon juice, pomegranate molasses, garlic, cumin, salt and sugar until smooth. Add the peppers; process until pureed and creamy. With the machine on, add the olive oil in a thin stream. If the paste is too thick, thin with a tablespoon or two of water. Taste and add more pomegranate molasses, salt or sugar to achieve a good balance between sour, sweet and salty. Refrigerate overnight in a covered container to allow the flavors to blend. Serve at room temperature.
MOLASSES:
3 cups pomegranate juice (if there is added sugar in your juice,
reduce the sugar called for in this recipe)
1/2 cup lemon juice
1/2 cup sugar
Combine all ingredients.
Simmer and reduce until there is only 1 cup of liquid remaining.
Chill.
Come see Sara sing!
Friday, March 21st
8pm
Cheri Coons in
It’s About Time
with Beckie Menzie
with guest vocalists Sara Davis, Tony Gibson, and Steve Wallem
Davenport’s Piano Bar & Cabaret
1383 N Milwaukee Ave
Chicago, IL 60622
$10 cover with a 2 drink minimum
Reservations suggested: (773) 278-1830
Don’t miss Rob in Carousel at Court Theatre in Chicago.
Email us at podcast@howmuchdowelove.com or call our new listener line at 206-666-5995!
HMDWL 83! We take Sara’s new cheapo video camera to a party where we love all sorts of things.
Email us at podcast@howmuchdowelove.com or call our new listener line at 206-666-5995!
HMDWL 82! Tonight we love neti pots and nasal irrigation, factory tours on TV, conversation hearts, and the Target Wine Cube.
HMDWL Chicago Listener Meet!
Tuesday, February 5th
7pm
Hamburger Mary’s
5400 N. Clark St
Chicago, IL 60640
Come see Sara sing!
Friday, February 8th
8pm
Cheri Coons in
It’s About Time
with Beckie Menzie
with guest vocalists Sara Davis, Tony Gibson, and Steve Wallem
Davenport’s Piano Bar & Cabaret
1383 N Milwaukee Ave
Chicago, IL 60622
$10 cover with a 2 drink minimum
Reservations suggested: (773) 278-1830
Email us at podcast@howmuchdowelove.com or call our new listener line at 206-666-5995!
