DIY Life

Here in the United States, July Fourth means cookouts, BBQs, celebrations, and parties. With most parties come food and drink, and if you're hosting, you're bound to need to know how to mix up some festive beverages.

Most of us know our way around a margarita and a mojito, but I, for one, don't know how to make any patriotic drinks. Thanks to DIY Maven over at Curbly, we'll all know how to serve up some Independence Day libations.

The fun part of her drink recipes is that the non-alcoholic versions are given, so designated drivers, boaters, and swimmers, along with the kiddies, can drink responsibly and still partake in the festivities.

From a layered red, white, and blue drink, to a pumped-up lemonade with a cherry on top, these drink recipes should please the masses at your shindig.

Earlier this week, Debra taught us how to remove seeds from a watermelon. Reading her post made me keen for summers on the patio, enjoying ripe, juicy watermelon.

Of course, as soon as my mind drifts to watermelon and summer evening on the patio, I'm immediately planning the rest of the moonlight treats, which simply must include spiked watermelon. I remember when we thought that spiking watermelon was a matter of setting chunks of it to soak in a bowl of vodka, but there is actually a right way to do this, and you'll really notice the difference.

This technique seems to the the most effective. Basically, you cut a small hole in the top of the watermelon, and pull out the plug. Next, take a skewer and poke it through the hold at various angles. This will help make passages for the alcohol to flow through (but really the watermelon has plenty of those naturally, so you should be ok). Funnel in about one cup of your favorite alcohol. I think vodka is great with watermelon, but over at Sweet Georgia Blue, they recommend bourbon, so you might like to experiment with it and decide for yourself. Once you've poured in the alcohol, replace the plug and put it in the fridge for a couple of hours.

Invite some friends over, slice the booze infused melon, and enjoy!

Years ago, I tended bar at a restaurant specializing in spicy foods. A typical Saturday night in the lounge included a collection of guys trying to prove their manliness by eating spicy peppers and tasting hot sauces. One of my private pleasures was putting these guys to shame by casually eating a chili pepper and chasing it with a shot of 151 (it was actually ice tea!) instead of running for the milk the way the boys did. I trained myself to manage some deadly peppers, but if I had a hack like this one back then I could have spared a lot of pain and a few taste buds, without sacrificing the fun and the tips!

Unless you're into fooling your friends or showing off extreme tolerance for spices, you will find this tip more practical for your culinary creations. The conventional way to reduce hot pepper intensity is to simply de-seed it. This tutorial goes far beyond that, getting straight to the heat source. The seeds carry spice, but the burning sensations are actually derived by the lipophilic found in the inner wall of the pepper. Here's what you'll need to take the heat out of a pepper:

1. Chili pepper
   
2. Paring knife
3. Cutting board
4. Olive oil
5. Alcohol - Tequila is recommended
   
6. Latex gloves
7. Shot glass
8. Rocks glass

The full instructables article will take you through the process. Make sure you follow the storage instructions carefully. This is meant to be a kitchen hack not a science experiment! Once you've successfully taken the heat out, you might find this post on how to safely chop hot peppers useful.

Eggnog is a holiday tradition. Eggnog came to America from Europe in the early 17th century. The name origins and particular history are disputed, but one thing is for sure: It has become a North American tradition for toasting the holidays.

The grocery stores started stocking eggnog weeks ago so somebody must be buying it. For our family we're still a couple of weeks off from enjoying this traditional drink so I have time to perfect my homemade recipe.