The Meat

Wednesday, March 27, 2019

Good morning, foodie friends.

Congratulations, you’ve made it to the half-way point of the week: You deserve a cocktail. Actually, why not make it a cocktail on a stick, because, heck, everything is more fun on a stick, right?

Tomorrow just so happens to be National Something on a Stick Day (I promise, the features department doesn’t make these things up). But, we do take full advantage of these ridiculous food holidays to challenge ourselves to come up with something fun and creative. Today, we’ve got fun drink-inspired Popsicles and lollipops.

I was charged with making a strawberry mojito Popsicle — finally getting use out of those popsicle molds I bought last summer, thinking I would trick my son into consuming vegetable juices in frozen form. The irony that their maiden voyage into the freezer was to carry a boozy adult pop isn’t lost on this mom-of-the-year, folks.

Mixing up the concoction got me longing for my vacation to Key West last October, where I got my fill of mojitos. I even took a mojito-making class because I fell so in love with the minty cocktail. The trick to a mojito like the Cubans make it is muddling large bunches of mint (including the stems) for exactly 20 twists. No need to get the shaker out, they simply stir it all together.

If you’d rather celebrate this silly food holiday with food, fire up the grill (the sun is out — so it’s officially New England grill season, folks!) and try these beef skewers with a zesty marinade, or maybe these veggie kebabs with a bright finish.

Lindsey Hollenbaugh
Managing editor of Features

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