The Kitchn recently posted a few cool articles.

I’m fascinated by their recipe for hot, boiled peanuts — apparently a delicacy of the American state of Georgia.

One of my cherished past times is driving along winding country roads and stopping at “HOT BOILED P-NUT” stands along the way, and purchasing a paper bag full of addictive, salty, soft peanut snacks. But when I am not in Georgia, I make these tasty treats at home.

Also intriguing is their super simple method for making iced tea…

We simply fill our 4-cup bottle with cold water, add a tea bag, and put it in the fridge overnight. By the time we get thirsty the next day, the tea is ready. When using loose-leaf tea, Bill Waddington of TeaSource suggests using two large tablespoons of tea per quart of water, and then letting the mixture steep at least 8 hours.

No matter what kind of tea we brew, the flavor has been delicate and well-balanced without any of the astringency or bitterness we sometimes get when brewing hot tea. So far we’ve tried a jasmine green tea, a spicy black chai, and a peach white tea, and all have been delicious. We prefer it plain, straight from the fridge, and without any ice to dilute it.

And if I had an apartment I’d surely be all over their strategy for creating and stocking a home bar.