Rainbow Cherry Jigglers. Perfect Iced Coffee. Iced coffee is my life. When I wake up, often around the time party animals on the west coast are just heading home, I start each day not with a cup of freshly brewed hot java, but with a tall, blessed glass of creamy iced coffee in a glass. I’ve been an iced coffee freakazoid for years and years. To say I couldn’t live without it is an understatement. It gives me the tools I need to cope. Iced coffee is a complicated thing, and there are many different approaches. 1.
Given the previous set of facts, one would assume that the logical solution would be to brew hot coffee, then transfer the brew to the fridge, allow it to cool, and use it to make iced coffee from there. There are reasons this method results in a smoother, richer, more delicious concentrate than simply brewing strong coffee and refrigerating it. (Note: I’ve totally adapted/tweaked coffee/water amounts to suit my own tastes.
I start with a big ol’ container. Rip open a pound of ground coffee. Pour in the coffee. Glorious. Tropical Papaya Batido (fruit shake) A sunlit, vitamin-packed tropical fruit shake made with pink-hued papayas, fresh squeezed oranges and bananas. Happy Monday! Monday morning are especially difficult the day after daylight savings, don't you think? This pick-me-up fruit drink is the perfect fix! Vitamin packed, dairy-free, and loaded with vitamins and fiber. My aunt brought over this beautiful papaya, excited to make this fruit drink for me. If you've never tried papaya, it has a soft, buttery, pinkish-orange flesh with a taste similar to cantaloupe, with black seeds in the center which you discard; it's known for it's antioxidants and anti-inflammatory effects.
Any restaurant or home you visit in Colombia, where my Mom is from, fresh fruit shakes made with exotic fruits are always on the menu for breakfast or lunch. Papaya is an excellent fruit because it's high in Vitamins A and C, folate and potassium. Ingredients: Squeeze the orange juice and set aside. Makes about 2 1/4 cups. The Colors Of Indian Cooking: Thandai, The Holi Classic Treat, Perfect For Your Holiday Table. Spring is here. No matter what the weather is like outside, pay no attention to the snow behind the curtain. It's officially spring. The calendar says so. I mean the H&R Block commercials are practically running back to back.
This is the season of universal holidays. When I was a kid, Easter at our house meant eating out. Growing up in San Francisco, there was almost no place for a more elegant Easter Brunch than the famed Alta Mira Hotel across the Bay in Sausalito. No matter how dank, damp and foggy it got out in the Sunset District where I grew up, it was always sunny in Sausalito. The Alta Mira was immortalized in this scene from the 1982 film Shoot The Moon, with Albert Finney and Diane Keaton, shot in the lovely and stately dining room of the hotel.
Today, like a lot of stuff from those days, the Alta Mira is no more. The one thing I remember from those Easter brunch extravaganzas at the Alta Mira was seeing my parents have a brunch cocktail. Thandai is easy to make. Watermelonade Recipe | Epicurious. Photo by Roland Bello yield Makes 1 gallon (serves 16) active time 30 min total time 30 min You would be hard-pressed to find something more refreshing than watermelon. This cooler is easy to make, beautiful to behold, and not too sweet. Garnish: lemon slices; mint sprigs Preparation Cut watermelon flesh into 2-inch chunks and discard rind. Cooks' note: Watermelonade can be made 1 day ahead and chilled, covered.