It's ALWAYS a kitchen party & EVERYONE's invited!
Welcome to Ladles & Linens Kitchen Shoppe!
Thanks for visiting! Just like our happy little stores, we take pride in making this page a place you leave happier than when you arrived! We have been in business for 22 years now, starting as a small kitchen shoppe in Lexington VA and now have expanded to 2 other locations in Roanoke VA and Richmond VA. We pride ourselves on staying ahead of cooking, baking, bar and food trends. Meeting our customers needs is always forefront, whether it's that impossible to find gadget, hostess gift, entertaining/bar items or just a good ole fashion high five! We are owned by Chef Sarah Nicholas and have a BEYOND FABULOUS team that knows it all when speaking "kitchen".
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Apparently, your pizza toppings say a lot about you. The Internet is awash in theories and psychological profiles, and I've listed the findings below.
Because this post will spark cravings, know that nothing beats homemade pizza. And it's easier than you think! I would know - we recently had a Ladles pizza night (pictured below). For starters, pizza steel will give you that crispy crust that comes from a wood-burning fire oven. And unlike pizza stones, they're virtually unbreakable. We all know a good crust can make or break your pizza; it's the foundation!
Onto the findings...
Pepperoni: Caring, uncomplicated and fun. You are considered a "rock" to those who know you, and live a relatively drama-free existence.
Anchovies: You're stubborn and argumentative, because people just can't see how superior you are. You've been known to wave a fist at the TV while yelling at it.
Cheese: Not basic, but reliable. Steady and confident in your choices. If you get extra cheese, you get bumped to rock star status for living that guilt-free life!
Margherita Pizza: You're sophisticated and have probably been to Italy. Whenever someone tells you it's not traditional pizza, you instantly file them under "Jersey Shore Italians."
Sausage and Peppers: You get by alright, though you're a bit of a bore. No one can say anything mean about you, except for that time you said California rolls were real sushi.
Veggie Lovers: Secretive and sensitive, with easy access to your feelings. You have an inner world no one knows about, and people confide in you.
The Otherness: You're a gourmand, you're educated and you think outside the box. Sure, you like veggies but why be boring? You go for the basil, the artichokes, the jalapenos and the arugula. You have a lust for life.
Meat-Lovers: Bold, outspoken and proud. You like what you like, are loyal to it, and aren't afraid of naysayers.
Hawaiian: Laid back and unconventional. Perhaps an artist that doesn't strive for suffering but rather paints in their spare time. You are Matthew McConaughey.
Below is a photo of a personal pizza I customized. Judge away!
Kids have a thing for Lunchables. Sure, the little wheels of meat are tasteless and there's nary a vegetable in sight. Lunchables are simply proof that kids are suckers for presentation, and parents are strapped for time. Below are some hacks for healthy lunches that won't keep you in the kitchen until midnight.
Nora Ephron once wrote that people love to play with their food. Children are no exception. Lunchables allows kids to stack crackers and pizza rounds how they'd like. Why not make homemade combinations? They pack lot more flavor, as well as nutrients:
- Go Greek: Pita triangles, feta crumbles, hummus, cucumbers and olives
- Napa Picnic: Crackers, cubed cheese, grapes, almonds and deli meat
- The Fiesta: Tortilla chips, grilled chicken, avocado, black olives and sour cream
- Korean BBQ: Seasoned seaweed, sticky rice, steak strips, marinated bean sprouts (or pickled daikon) and soy sauce
Have fun with themes!
And since kids appreciate presentation as much as adults do (stacked plating invented #foodporn) - why not indulge them? Ladles and Linens sells packed lunch options that are as adorable as they are reusable. Because who wants to keep throwing away money on endless plastic bags? If you like a sleek look (AKA no woodland creatures), these stainless steel food containers won't break like glass, or leach into your food like plastic does.
Ladles and Linens also recently posted the below hacks to their Recipes page, and it's worth mentioning:
It's a hectic time, yes. But it's time you won't get back. So spend less time in the kitchen and more time with your kids. Or ignoring them from your porch swing with a glass of merlot. Happy fall, y'all.
It's not that I'm against canning. It's a straightforward way to save the abundance in your garden. But if one isn't careful when canning at home, botulism is a possibility. Not to mention that canned foods are sometimes, well, basic.
Below are some ways to take advantage of your garden haul, and add real zest to your regularly-scheduled programming.
Wake up your Water
Grab a pitcher, fill it with water and drop in an infuser, stuffed with goods from your garden. Chop up your fruit and herbs before placing in the infuser, to release maximum flavor. Depending on what you're growing, here are some spa-worthy combos:
- Cucumber and Mint
- Strawberry & Basil
- Peach and Basil
You Say Tomato
No doubt this is a big time of year for tomatoes. You can add a punch to your salads year-round by making sun-dried tomatoes. These are a pricey item in stores, so I say take advantage! If you don't have a dehydrator, here's a simple oven recipe. Alas, Virginia summers are way too humid to properly dry them in the sun. Once complete, fill a mason jar with the sun-dried tomatoes, shake on some oregano, basil and garlic salt, then fill to the top with olive oil. It keeps in the fridge for months. Just be sure to take out the jar in advance of any meal to soften the oil.
Your basil or mint may be in abundance as well, and while your own dried herbs will no doubt be better than store-bought, there are fresher ways to preserve. You can brew fresh mint tea using just mint leaves. Fresh picked basil turns black in the freezer, but if you pulse it with olive oil in a food processor and pour into ice cube trays, you have a vibrant green stockpile of recipe-ready portions in your freezer.
But before it comes to that -- pesto! I make batches of pesto, pour them into jars and freeze them. Like hummus, pesto requires zero cooking -- only a food processor! I make it so often, that at this point I simply eye it. But this recipe seems about right -- save for the extra garlic I inevitably put in every dish that calls for it (and some that don't).
Enjoy the process, because the fall harvest isn't far behind!