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Making every day a "dress up" day.
Horchata is a cold, sweet drink served over ice and made from rice, almonds, cinnamon, and sugar. Use ceylon cinnamon sticks, which are softer than the cassia cinnamon sticks that are usually sold in spice aisles and bulk bins. My horchata is tanner and more speckled than the ones I had in Mexico, but if you use almonds without any skins and strain your horchata better, yours should end up more white and not as ecru. Adapted from Follow Me Foodie Yield: about 5 cups Grind the rice and almonds in either a blender or spice grinder.
“My little ‘Nellope has the sweetest meowww Dear little ‘Nellope, won’t you stay awhile? Come with me where moonbeams paint the sky And you and I might linger in the sweet by and by, ooooh…” – a song I used to sing to my cat It is hard to write about my cat because my words never seem meaningful enough to really explain and express just how much she meant to me and how much she did for me. But I’ve tried
To keep temperatures inside from rising past Real Sweaty and straight into Living on the Sun, I try to keep my stove time as short as possible when cooking anything. The heat from the boiling water is enough to warm everything through so that you only need to use one stove burner and the stove only needs to be on as long as it takes to cook your spaghetti. The result is a lovely light pasta, which is in no way lacking in flavor thanks to the meatiness of good canned tuna, tang of lemon and capers, and bitterness of arugula. Adapted from Bon Appetit 1 can (4.5 – 5 oz) of tuna packed in olive oil, drained Zest and juice of one small lemon In a heatproof bowl, combine the tuna, olive oil, garlic, olives, capers, beans, and salt.
We filled a bag with the ice cream mix, then put that bag inside another bag, then put that bag inside yet another bag full of ice and rock salt, and tossed it around to each other until it solidified through a combination of physics and magic. Spread it into your ice cream container of choice (I use two flat Rubbermaid tupperwares) and press a piece of parchment paper directly onto the surface of the ice cream. Cookie No-churn Ice Cream Active Time: 20 minutes Total Time: 6 hours, 20 minutes In a large mixing bowl, Spread it into your ice cream container of choice (I use two flat Rubbermaid tupperwares) and press a piece of parchment paper directly onto the surface of the ice cream.