Baby, it’s cold outside- time for homemade hot cocoa and marshmallows! They’re not just for kids- you can punch them both up with grownup flavors (or booze) and really make them your own. We spent the evening at Savory Spice
Today we’re making strawberry vanilla jam at Stokes Farm! Fresh strawberries are one of my favorite summer treats, and I am so excited to be teaching my very first class in the new kitchen at the Stokes Farm farmstand in
Here are the recipes for the frozen drinks we enjoyed at Girls Night Out! Frozen Bellini Ingredients: 1 cup peach nectar 2 tsp lemon juice ½ cup peach schnapps 1 cup Champagne or other sparkling white wine Mixing Instructions:
Charlie Thyme classes are back! I took a little break after the summer session, and I’m so excited to announce the first two classes in what will be an ongoing series at Savory Spice Shop in Westfield, New Jersey.
We had a GREAT time tasting vodka at Belladonna’s Yarn Room tonight! 10 people braved the pouring rain to join me and Donna for a fun night of tasting, recipes, and a discussion on local food and farming. Keep reading
My next class will be a fun one- I’ll be talking about infused vodka and how to make it at home with fresh ingredients! The class is free, but pre-registration is required since we have a small space. Take-home kits
I am so excited to announce that Charlie Thyme home parties are this week’s featured deal on Stories and Savings! Follow along with Remy as she travels around the Union County area and visits local businesses. There’s a new deal
Welcome to 2013! Even though it’s winter, we’re still canning- condiments, relishes, and sauces have all found their way into my canning pot this season. Do you miss canning? The February calendar of classes will be posted soon! I have
I am so excited to be a part of Festival on the Green this coming Saturday! I’ll be sharing a booth with my pal ChiWei from One Dog Woof– we can’t wait to show off all of our crafty creativity.
I am really excited about this Saturday’s class- instead of focusing on one food, we’re going to be pickling a bunch of different veggies. Zucchini, cucumbers, beans, peppers, maybe even some daikon radish if I can find it at the