image image image image
Summertime Sippers Cooling cocktails get a powerful kick from an unlikely source ... your herb garden.

There's more than vinaigrettes-to-be growing in that herb garden of yours. Along with the makings for fantastic salad dressings and seasonings for recipes galore, an herb garden will also yield a mean martini -- trust us. Infused vodkas are tooooooo easy, and they not only make lissome libations but great gifts too. Want to be invited back to a friend's house for dinner? Show up with a bottle of Chocolate Mint Infused Vodka the first time!

To make your own infusion, all you need is a bottle of premium vodka, fresh herbs, a few tightly lidded jars, and a little time. Place 2-3 sprigs of herbs in a large canning jar and top with vodka. Screw lid on tightly and shake a few times. Store the vodka in a cabinet (it's cool and dark), and start testing your botanically infused brew on the second day or so. Once the vodka has a strong herbal taste -- but is not bitter -- strain the herbs and break out the cocktail shaker. Try rosemary, lavender, mint, basil, lemon verbena, or any other herb that makes your tongue tingle!
Read the Full Story
Queen Elizabeth and The Chicken Recipe Queen Elizabeth's visit to New York this week has put me in mind of two of my favorite subjects: royal intrigues and great recipes. When it comes to cloak-and-daggery, of course, the current QE holds no candle to the first QE. In at least one of her portraits, Queen Elizabeth I had leering, furtive eyes painted onto the fabric of her gown as a not-so-subtle message to her considerable passel of enemies. This was a woman who knew from intrigue.

The same, sadly, cannot be said for her palate. Though she often gifted important guests with their own likeness in gingerbread decorated with gold-dipped cloves, QE I was not a noted gourmand. It is said her preferred breakfast was a pottage made of mutton or beef, water, violet leaves, endive, Succory, strawberry leaves, spinach, marigolds, scallions, parsley, and oatmeal. Wow. I would rather eat haggis for brekkies. No kidding.
Read the Full Story
Who Let The Dogs Out? We'd like to go get our ballpark bangers in person, but we're very, very afraid we will run into Lady Gaga and she won't be wearing any pants. So we'll be making our hotdogs at home this season, thank you, and here's what we'll be putting on them.

We Let The Dawgs Out = 1 LB Ground beef + 1 chopped onion + 1 can tomato paste + 1 C pureed tomatoes + ½ C chili sauce + 1-2 T brown sugar + Chili powder to taste + ¼ cup apple cider vinegar + 2 stalks celery, finely chopped + S,P. Brown beef and onion; drain. Place all ingredients in a crockpot and cook on low for 5-7 hours.
Read the Full Story
5 Reasons We Love Produce Stands Their signs rock. In the South at least, produce stands are sources of not only colorful fruits and veggies, but colorful signage as well. In Mississippi, Georgia, Florida, Tennessee, and Alabama, we have spotted handpainted wooden and tin signs that approach folk art in their charm and beauty.

They don't just sell produce. We have purchased everything from farm-fresh homemade sausage to locally harvested honey at produce stands, and for pennies on the dollar.

It's the original "fast food." Unless there's a line (stop by weekdays instead of weekends) you can be out of your car and back in it in just a few quick minutes, and you almost always get service with a smile!
Read the Full Story

Norwizzlutions = Everyday solutions + The Norwizzle Spin

Want to know how to make foolproof fudge or learn the secrets to preparing summer salads, soups, and lunchtime sandwiches? There’s no better place to look than in the pages of Fun To Cook Book, published in 1955 by Margie Blake and the Carnation Milk Company. This charming collectible is packed with easy-peasy recipes, cooking tips, and kitchen know-how for budding young chefs, and is a precious read. Here’s a sneak peek of what’s inside.

Norwizzlicious = The Yum + The Norwizzle Aesthetic

We love a new take on an old favorite, especially when it comes to heirloom cookbooks. This English-style trifle recipe from The International Jewish Cookbook published in 1919 is generations-old, but still so easy and elegant—a perfect pudding (as the British say) for after dinner. We’ve even added a new twist or two for today’s kitchenista!

Queen of Trifles: Make a rich custard of four eggs, one cup of granulated sugar and one quart of milk to which has been added one teaspoon of cornstarch. Let this cook in double boiler, stirring constantly, until the custard is very thick. Cool.

Soak one-half pound of macaroons in sherry wine, blanch and chop one-quarter pound of almonds, cut fine one-quarter pound of dried figs; one-quarter pound of crystallized cherries and one-half pound of ladyfingers are required as well.

Line a deep glass bowl with the ladyfingers cut in half, add macaroons, fruit and almonds in layers until all are used. Then pour the boiled custard over all. Set on ice and when cold, fill the bowl with whipped cream that has been sweetened and flavored with vanilla. Decorate with a few cherries.

Modern Shortcuts: Save time by subbing cubed pound cake for macaroons and ladyfingers—a wonderful way to make the most of leftover or day-old cake. For an easy alternate filling, whip prepared white chocolate pudding with 3 ounces of cream cheese and sour cream to thin plus a tablespoon or two of sugar to sweeten. And don’t just try cherries—experiment with peaches, blueberries, raspberries, and cooked fruits too.

Norwizzlary = Defining Terms + Norwizzle Nuance

  • Norwizzlary
  • Confections
  • Scrumptious
  • Esculent
  • Nonsense
  • Swashbuckler
  • Mollycoddle
  • Tomfoolery

At Norwizzle, it’s all about context. The Norwizzle Way offers options, not rigid definitions, because we believe that one gal’s tomfoolery is another gal’s shenanigans. Click away to find new ways to express yourself!

Confections: Dainties, delectables, pastries, sweets, what every girl craves when nothing in the world but a sugary something will make her feel better.

Scrumptious: Mouthwatering, succulent, tasty, yummy, ambrosial, exquisite, divine, delish, to-die-for, luscious.

Esculent: Edibles, fare, foodstuff, provisions, sustenance, provisions, victuals (also known in the South, “vittles”).

Nonsense: Blatherskite, prattle, jabberwocky, balderdash, babble, foolishness, doubletalk, gibberish, gobbledy-gook, poppycock, hogwash, hooey.

Swashbuckler: Adventurer, buccaneer, ruffian, swordsman, daredevil, fortune-hunter, globetrotter, Johnny Depp with eyeliner.

Mollycoddle: Cater, cosset, foster, pet, please, spoil, overindulge, pamper, pander, Nancy-pants, what spiked stilettos do not do to one’s feet when wearing.

Tomfoolery: Absurdity, antics, carrying-on, high jinks, shenanigans, caper, romp, lark, general silly-williness.

You’ve Been Norwizzled!

The Norwizzle team gives great buzz. What are people saying, and where are they saying it? Who are they talking about, how often, and how are they spreading the word? Norwizzlers place the lens where we can get a closer look, lend an ear, then join in the chorus. What’s got us buzzing? Keep checking back here each week, follow the link, and see for yourself!

This week, we salute the Girl Scouts of the USA, a nearly century-old “preeminent organization dedicated solely to girls—all girls—where, in an accepting and nurturing environment, girls build character and skills for success in the real world.” Here’s a link to the Girl Scouts Blog. Start reading to find out how tomorrow’s women are changing the world today.