The biggest online seller of clearance food and drinks | Approved Food. [1] Low calorie cheap staple that fills you up? : Frugal. Gordon Ramsay's Scrambled Eggs. Caesar (cocktail) It was invented in Calgary, Alberta in 1969 by restaurateur Walter Chell to celebrate the opening of a new Italian restaurant in the city. It quickly became a popular mixed drink within Canada where over 350 million Caesars are consumed annually and it has inspired numerous variants.
However, the drink remains virtually unknown outside the country. Chell said his inspiration came from Italy. He recalled that in Venice, they served Spaghetti alle vongole, spaghetti with tomato sauce and clams. He reasoned that the mixture of clams and tomato sauce would make a good drink, and mashed clams to form a "nectar" that he mixed with other ingredients.[4] According to Chell's granddaughter, his Italian ancestry led him to call the drink a "Caesar".[2] The longer name of "Bloody Caesar" is said to differentiate the drink from the Bloody Mary, but Chell said it was a regular patron at the bar who served as the inspiration. Outside of Canada, the Caesar is virtually unknown.
Simple, Green, Frugal Co-op: Homemade Ginger Beer. By JulieTowards Sustainability We ditched commercial soft drinks at home couple of years ago now, in an effort to eat more healthily and reduce our waste. At that point I started making fruit cordials and ginger beer instead, and they are so simple, I don't know why I wasn't doing it before then. Homemade ginger beer is something everyone's Mum seemed to make when we were kids, but I hadn't had any for years when I got around to making my first plant. What a shame though, it is delicious! Anyway, to start off you first need to make a ginger beer "plant", to get the yeasts beginning to ferment: Ginger Beer Plant Pour 300 ml (1/2 pint) of tepid, chlorine-free water (filtered or rainwater) into a clean bottle or jar, and add:* a large pinch of dried yeast OR 3-4 organic sultanas (there are wild yeasts living on their skins),* 1 heaped dessertspoon of dried powdered ginger, and* 1 heaped dessertspoon of sugar (I use raw sugar or honey for a richer flavour).
Stir to dissolve the sugar. A Wooden Nest: Spiced Chai Concentrate. I've had this recipe for homemade spiced chai concentrate bookmarked since January, but I finally got around to making up a batch this morning. The verdict? Delicious. It's easy to make and smells delicious, too. I only made a couple of changes to the recipe, reducing the amount of sugar and ginger to suit my tastes. Spiced Chai Concentrate 4 1/2 cups water 1 stick cinnamon 1 3-inch piece of fresh ginger, chopped 7 whole cardamom pods 2 whole star anise pods 10 whole cloves 1/4 teaspoon freshly ground black pepper 1/2 teaspoon freshly ground nutmeg 1 teaspoon orange zest 10 bags of black tea 1/2 cup brown sugar 1 tablespoon honey 1 tablespoon vanilla Prepare the spices and the tea, and set aside.
Strain the mixture into a 4-cup glass measuring cup or large bowl, discarding the spices. To serve, mix 1 part concentrate with 1 part milk. From TheCatNipCat's recipe on the Tasty Kitchen Blog.