This lemon shandy recipe is fresh, sparkling and so refreshing!

If you love the IDEA of a lemon shandy more than you actually love the pre-mixed bottled versions, this recipe is for you.

Personally, I think the idea of an ice cold beer with some lemonade in it sounds so refreshing. But the big, well known brand of bottled summer shandy is just too sweet for me. About half a bottle, and I’m totally done with it.

This homemade lemon beer is the perfect balance of lemonade that isn’t too sweet, sparkling water for bubbles, and wheat beer.

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“Baseball cookies BEEP BEEP BEEP!” That phrase is one of my earliest memories of old Tiger Stadium, and the first baseball game I went to with my parents and Grandpa Fox.

There was a vendor who walked up and down the aisles, selling cookies, of all things. I don’t think we ever did buy any cookies, but I’ll never forget that oddball, creative sales pitch.

How about “Hot Dog Nachos BEEP BEEP BEEP”? While the Detroit Tigers have been pretty lackluster in recent seasons, baseball will still always have a place in my heart. Sitting in the sun, drinking a cold beer and eating a salty snack (or cookies, I guess) really can’t be beat.

The hardest decision I have to make on game day is hot dog vs. nachos. I’ll be honest: at some games, it’s both! But at home, I’ve started to combine the two, and it’s really the best of both worlds. These hot dog nachos are also one of my favorite Memorial Day appetizers.

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So lately, it’s become apparent that expanding my list of charcuterie ideas is something of a hobby / passion project for me.

If I have a week where I don’t have much client work going on, my grocery cart is subconsciously navigated to the cheese counter of my store.

Before I know it, I’m brainstorming a breakfast charcuterie board or smoked salmon platter, or even a charcuterie chalet.

They’re so much fun to put together, they’re beautiful to photograph, and let’s face it: eating a big ol’ platter of cheese and goodies for dinner isn’t the worst thing.

So today, we’ve got a Winter Cheese Board with German Beer Cheese Fondue to talk about. Here’s what we have going on:

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Disclosure: These Beer Brats with Beer Queso were created by me on behalf Johnsonville® as part of a sponsored post for Socialstars. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own. #SausageFamily

I seriously cannot believe August is already here. I feel like I’ve spent my entire summer house hunting, getting ready to move, moving, getting our old house ready to sell, and selling. Now that we are f-i-n-a-l-l-y offically moved in and unpacked, I’m planning to spend the month of August savoring all of the fun summer things I haven’t done enough of yet this year. Bike rides. Dog walks. A picnic. And of course, lots of grilling out and spending time on our new patio.

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The thing I love more than anything about cooking? You will learn something new every single day you are in the kitchen. I loved learning as a kid, and I still love learning as an adult.

When my friend Carla (who in turn learned it from another blogger) told me that the secret to a silky smooth cheese dip that stays silky smooth is evaporated milk, I was dumbfounded.

You mean those cans of shelf-stable milk that are always collecting dust at my grocery store? That’s the secret?

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Dip is good. Beer is good. Cheese is good. Combine all three, and it’s going to be really good. Supporting the local economy by using Michigan-made ingredients? Really really good!

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