Pumpkin puree as part of a frozen winter treat

This Oct. 23, 2017 photo shows a pumpkin and spice breakfast bowl in Bethesda, Md. Loading up the freezer with these bowls is an excellent plan-ahead strategy, whether you’re a mom of four, or you just want to streamline your mornings. (Melissa D'Arabian via AP)

All four of my daughters love frozen acai bowls because they feel like you’re eating ice cream for breakfast, except healthier. If you haven’t hopped on the acai bowl craze, allow me to update you. Superfood acai berry puree is blended up with fruit — usually berries or banana — and then served thick, creamy and semi-frozen, topped with granola, fruit, nuts or other goodies.

Cargo containers as building blocks of new homes

This undated photo provided by Tim Steele shows a container home designed and built by Steele House in Callicoon Center, N.Y. (Nils Schlebusch/Tim Steele via AP)

Cargo containers, long a staple of international trade, are designed to be affordable, sturdy and water-tight. So it’s no surprise that for decades they’ve been used by the military, the needy — or just the hip — for other uses, including dwellings.

New doorbells have lots of bells and whistles

This undated photo provided by Rejuvenation shows their vintage-style doorbell which comes in burnished antique or oil-rubbed bronze finish. (Rejuvenation/www.rejuvenation.com via AP)

Before electricity, doorbells rang via a complex rigging of mechanical pulleys. Visitors pulled a rope or turned a key-like affair — think Downton Abbey’s elaborate system to summon staff, but on a smaller scale for the masses.

Secret to tender buttermilk biscuits is a cold truth

This Oct. 13, 2017 photo shows Elizabeth Karmel's simple three-ingredient recipe buttermilk biscuits. The biscuits use self-rising flour, lard and real buttermilk. Once the biscuits are cut, and on the cookie sheet, the tops are brushed with melted butter before and after baking. (AP Photo/Elizabeth Karmel)

You can’t beat hot-from-the oven, crispy-on-the-outside, tender-on-the-inside, buttermilk biscuits.

Try these Thanksgiving chutneys

This 2017 photo provided by The Culinary Institute of America shows Thanksgiving chutneys in Hyde Park, N.Y. This dish is from a recipe by the CIA. (Phil Mansfield/The Culinary Institute of America via AP)

If you don’t like cranberries, Thanksgiving is probably your worst nightmare. It’s basically the only time of the year that they make an appearance, and if you don’t eat cranberry sauce, well, why even bother? After all, the undisputed best part of Thanksgiving is assembling the perfect bite of turkey, stuffing, and cranberry sauce.



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