This (Past Two) Week(s) at The Kitchn!

Some summer travels and general life business meant that I didn't get around to posting my usual round-up of Kitchn posts these past few weeks. And since this something I do primarily for the benefit of my mother (the definitive one-stop-shopper), I'd better get a re-cap up ASAP before the irate and/or concerned phone calls start coming in.

• All I can say about this carrot cake is...YES.
• An ice cream sandwich for every day of the week...and double on the weekend.
• A pie crust for the pie-challenged; a.k.a. yours truly.
• How do you pass the time when doing repetitive kitchen tasks? Like, just as a totally random example, pitting eight pounds of sour cherries?
• Awesome tip from David Tanis on freezing tomatoes to remove their pesky skin. 
• Ever roasted your own coffee beans? I'm super curious to try it myself.
• Okra! I loves it!
• Finally got my hands on a bottle of Pliny the Elder IPA from Russian River Brewing Company. Totally worth the wait.

• Some great ideas for calzone fillings from readers in this post.
• After hearing about it on a Splendid Table show, I've got to get my hands on some myrtle.
• I can never remember whether cake needs to be refrigerated or not. Which is why I asked an expert.
• Get your gazpacho on with this crazy Spanish dish.
• Not sure where I'd be without a few packages of frozen ravioli in the freezer. (Answer: probably hungry.)
• Confession: I only use two burners on my stove. This either makes me very efficient...or rather silly.
• Bring on the melon brigade!

• We had this salmon at my uncle-in-law's birthday party and it was divine. Make it soon. Promise me.
• How's about a super big salad bowl for eating a super big salad?
• Piquillo peppers: possibly the most perfect vehicle for goat cheese, ever.
• I still can't believe I have an actual, for reals, honest-to-goodness fig tree growing outside my window.
• Louisiana BBQ shrimp is not actually BBQ...but who really cares?
• Do you make your own ice cream?
• Porcini powder is magic fairy dust for food. 

• Best. Cherry pitter. Ever.
• I really need to get over my fear of deep frying at home. These french fry tips may help.
• Great tip (from my mother, no less!) on using scape seeds in salads.
• My predictions for the next Big Great Food Trends.
• Ain't no party like a beer-tasting party.

And what have you been up to these past few weeks?