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 In your kitchen: Rice will not get mushy if cooked in water with 1 tsp. of lemon juice added for each litre of water. (from Pearls of Kitchen Wisdom, by Deborah Tukua)
 From the field: Plan to make some extra jam or chutney for gift giving throughout the year. See Yvonne Tremblay’s Prizewinning Preserves for ideas like Peach Orange Marmalade & “Fire & Ice Jelly” (made with hot peppers and ice wine).
 As an aperitif at your favourite restaurant: Try Absinthe, the mind-numbing beverage of choice for the bohemian crowd in late 19th/early 20th century Paris. It’s a potent anise-flavoured liqueur which goes milky upon the (necessary!) addition of water. (From Absinthe :History in a Bottle by Barnaby Conrad)
A lesson in technique: When slicing basil, stack the leaves, roll them up from stem end to tip, and cut lengthwise into fine shreds (chiffonade); the cut herb will oxidize more slowly than if cut crosswise. ( From a back issue of Cooks Illustrated magazine).
 For a summer quencher on the patio: Pour boiling water over a bunch of fresh mint in a heat proof jug. Stir in the juice of 1 lemon and 1 teaspoon of lavender honey. Let cool, then chill. Serve over ice with fresh seasonal fruit and/or a little rum or vodka. (from Classic Summer Cocktails by Salvatore Calabrese).
 Herbs at the Kitchen Door: For the basics of growing herbs and great recipe ideas see The HerbFarm Cookbook by Jerry Traunfeld.
 On the grill: Buy yourself a barbecue book (Stephen Raichlen’s brand new How to Grill is our current favourite); you’ll learn lots! Then invite friends, get some fresh halibut or salmon and farm-fresh produce and start grilling.
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