Meyer Lemon & Honey-Poppy Seed Swirl Ice Cream
Thursday, May 9, 2013
Meyer Lemon & Honey-Poppy Seed Swirl Ice Cream
Saturday, May 4, 2013
Oh boy. I remember the days when I was young and crazy and could drink all night and still make it to work the next day, not a hair out of place. Nowadays, one beer after work knocks me out. And a few rounds of cocktails? Fuhgettaboutit. There was even a time in my life when I referred to Cinco de Mayo as Cinco de Drinko. Don’t act like you didn’t call it that too. Oh wait, you still do? Well, in that case…
There’s a bar in Seattle that serves a drink called the To-Go. It’s a bottle of grapefruit Jarritos, topped off with tequila. I mean, c'mon people, that’s genius. It’s essentially a paloma in its own to-go bottle. Perfectly contained. How is that not the most genius drink to serve at a BBQ/picnic/fiesta!? No shakers, no stirry things, not even any red plastic cups, for goodness sake!
The one challenge with making this drink at home: where the eff do you find grapefruit Jarritos!? I tried two Mexican markets, 2 big grocery stores, and 1 gas station. I found lime, pineapple, fruit punch, orange, and even tamarind. No grapefruit. The good news is, the variety of fun flavors also works here, and the colors are bright and festive and just what Dr. de Mayo ordered. But if you’re dying for grapefruit and can’t find it, feel free to sub with another grapefruit soda or fizzy drink like Izze.
Ok amigos y amigas, let’s make To-Gos!
Step 1: Fill a big bowl/bucket/cooler/tub with ice.
Step 2: Wedge a bunch of fun flavored Mexican sodas in said ice.
Step 3: Provide 1 mini bottle (airplane size) of tequila per soda.
Step 4: Open a soda, and take a big swig.
Step 5: Pour a full mini bottle of tequila in the soda bottle.
Step 6: add a lime wedge.
Step 7: BEBER!
Tuesday, April 30, 2013
I'm here for you. I've got your back. And I've got tortas! You're in luck, because the best thing for a hangover is Mexican food. And bread, to soak up all that booze. A torta—a Mexican sandwich—is the best of both worlds. Basically a burrito, in bready sandwich form.
PS. The awesome font on these photos is courtesy of www.mawns.com/wordpress
Sunday, April 28, 2013
My family has always steered clear of salad bars. Of course there's the whole gross-out factor of everyone being able to touch the food with grubby unwashed hands. There's that. But there's more, too. The town where my sister and I were born was the location of a giant bioterrorism attack… and it happened the summer before I was born, when Amanda was a baby. Several salad bars in town were deliberately contaminated with salmonella. Over 700 people were harmed, in an attempt to control an election. You can read about it here… and you should, the whole thing is really interesting. It's also crazy to hear my parents talk about what it was like living there at that time, how no one wore the same colors as the group responsible, the Rajneeshees, for fear of being associated with them. And how everyone was scared and on edge and basically preparing for battle.
My typical salad bar salad is a weird combo of spring greens, cold sesame noodles, cold fried tofu, purple cabbage, and sesame-soy dressing. Ok, that combo doesn't sound very weird. The weird part is that I usually add a dollop of bleu cheese dressing too. Seriously, try it. This soba noodle salad here, fresh and lightly dressed, full of cabbage, carrots, green onions, noodles, and baked tofu is inspired by my go-to salad bar creation and another salad bar favorite, the spelt berry and tofu salad from PCC. And, since you make it yourself, you can avoid all salad bar threats, grubby hands or otherwise.
Tuesday, April 23, 2013
So, it’s super sunny outside this week and I have a bowl full of gorgeous meyer lemons I picked off my Oma’s tree in southern California a week ago. All things to point to bright, fresh, springy, lemony. Yet staring at that those lemons, I was racking my brain trying to come up with something to make. Cake, scones, cookies, muffins… I just couldn’t get behind any of that. I thought I was in a slump.
But then I realized I’m not in a slump, after all. I’m just craving something totally opposite of what I was trying to make. Chocolate. Coconut. That’s where my head is right now. So, I made muddy buddies. Or puppy chow. You can call it that if you want…but I prefer muddy buddies, because, well...they aren't named after dog food. I also prefer them with almond butter, dark chocolate, coconut, and a sprinkle of sea salt. I mean, c’mon, we’re grownups here.
n college, when I lived in a big house with 5 other girls, we made this treat all the time for late-night study sessions. So, it’s only fitting that I give you muddy buddies on Tasha’s birthday. Tasha lived with me in that big house, is one of my very best friends in the whole world, and is celebrating her birthday far away in her new home—the windy land of Chicago.
Dark Chocolate, Almond Butter, Coconut Muddy Buddies
4 cups Wheat Chex
1/2 cup dark chocolate chips or chunks
1/4 cup crunchy almond butter (unsalted)
2 tablespoons butter
1/4 cup desiccated coconut
1 teaspoon vanilla
Pinch of sea salt
3/4 cup powdered sugar
Thursday, April 11, 2013
Mel made this yeast-soy dressing when I was visiting last weekend, and I'm obsessed with it. Oh mama, umami! I immediately made a batch when I got back to Seattle, and have been dreaming up this salad all week.
Avocado, Strawberry, and Wheat Berry Salad
Sunday, April 7, 2013
Ever had a big bowl of saucy homemade black beans topped with a fried egg? It’s cheap and insanely satisfying. Want to get some green in your diet? Frozen spinach—scramble it in eggs, and make black bean breakfast burritos that you can freeze for later. You can even make your own tortillas with a few additional ingredients. I managed to get a bunch of ingredients that are available at most stores, for under $8, but it wasn't easy.
1 pound dried beans (about 6 cups cooked): $1.79
1 dozen eggs: $1.69
12 oz bag frozen spinach: $1.00
1 onion: $.50
1 Roma tomatoe: $.31
1 package of flour tortillas (10 count): $2.69
A splash of olive oil (or vegetable) for cooking
½ onion, diced
½ cup chopped, frozen spinach (or fresh, if available)
4 eggs, beaten
2 cups cooked black beans
4 flour tortillas
Salt and pepper to taste
Heat oil over medium in a large skillet, and add the diced onion. Cook until just turning golden, about 10 minutes. Be sure to watch and stir so they don’t burn. Add the frozen spinach, and cook a few more minutes, until spinach is cooked through and no longer frozen. Add the eggs, and let cook for a minute, then stir to scramble and continue to cook until the eggs are cooked through. Salt and pepper to taste.