It’s Memorial Day. A day set aside for Americans to honor the U.S. men and women who have died while serving in the Armed Forces.
Because Memorial Day falls on the last Monday of May, it’s also considered the unofficial start-date for picnic and barbeque season.
Many companies host picnics and potlucks for their employees on Memorial Day, but since the Food Safety News team is spread out across the country, we’re having a “virtual potluck” for our first Memorial Day celebration. Helena and Norah are bringing the main dishes–black bean burgers and barbequed chicken. Michelle is bringing two sides–barbequed stuffed peppers and hummus. Suzanne is bringing 3 sides–two pasta salads and a fruit and spinach salad. And Dan is bringing drinks–gin and tonics–and dessert–probably something he’ll pick up at the store at the last minute.
We’re sharing our recipes here, so you can join in our virtual potluck or use them at your next one.
Have a Safe Memorial Day Weekend!
The Food Safety News team.
Ease Your Pain with a G&T
Quinine, a fever-reducer and painkiller, was the first effective medicine for Malaria. But, it was bitter tasting. How to get the medicine go down was the question.
The answer was Gin and Tonic.
It is a misunderstood drink. It’s simple and straightforward, but even experienced bartenders routinely botch G&T’s. At a bar, insist upon seeing a can or bottle of tonic water because those squeeze guns shoot soda water, not tonic.
Here’s how to make one on your own.
2 oz gin
5 oz tonic water
1 wedge lime or lemon
Pour the gin and tonic water into a highball glass almost filled with ice cubes. Stir well. Use a wedge of lemon or lime to garnish.
While Quinine remains an ingredient in Tonic Water, the U.S. Food and Drug Administration (FDA) limits the quinine content in tonic water to 83 parts per million (ppm), which is 0.25 percent to 0.50 percent of the concentration used in therapeutic tonic.
The Brits call G&T’s bitter, but they do make summers better!