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Good stuff: A treat, cooking tip and a cocktail

One good tip

Add even more punch to those grilled and smoked meats by soaking wood chips in fruit juice instead of water. Apple juice is wonderful with pork, pineapple juice for fish and cranberry or orange juice with chicken imparts great flavors.

One good treat

Dreyer’s/EDY’s is rolling out a national launch of a classic American treat — frozen custard. The six varieties are representative of classic flavors and mix-in offerings found in popular frozen custard stands around the country from Old Fashioned Vanilla, Chocolate Malt, Mint Cookies N’ Cream, Peanut Butter Pie, Salted Caramel Pretzel, and Snickerdoodle. It is available in markets now, retailing between $4.99-$5.49. Oh, and National Frozen Custard Day is Aug. 8, so mark your food calendar.

One good cocktail

With an abundance of watermelon and a packed fridge, I found this Watermelon Tequila Cocktail from Bobby Flay to be the perfect solution (and libation):

Put 1/4 cup water and 1/4 cup sugar in a small saucepan, bring the water to a simmer and stir over moderate heat until the sugar is dissolved, about 1 minute; let cool. Put 8 cups diced seedless watermelon in blender and puree until smooth, strain with a fine-mesh strainer over a bowl, pressing gently on solids to extract as much as juice possible. Discard pulp. In a large pitcher, combine sugar syrup with 1/4 cup lime juice, 1 3/4 cups blueberries and 3/4 cup mint leaves and lightly muddle with a wooden spoon. Add the watermelon juice and 1 1/4 cups silver tequila. Refrigerate until chilled, about 2 hours. Pour into ice-filled glasses, garnish with mint spring. Serves 8.

Compiled by

Kate Lawson