Strawberry Margarita Jell-O Shooters. Strawberry Margarita Jell-O Shooters Margarita Jell-O Shooters ~ A fun farewell to summer and a festive edition to your Sunday football tailgate party or gatherings. For another Jello shooter variation like this one, check out my Lemon Drop Jello Shooters cut into the shape of lemon wedges and my Rocky Candy Shooters shaped just like the rock candy you loved as a kid. Strawberry Margarita Jello Shooters As many of you know, my Lemon Drop Jell-O Shooters are my issued dish from my girlfriend who holds the annual tailgate kickoff amongst our friends. This year with Matt being in the hospital, I sent them forward to the gathering in our absence. Now that we can finally make the next one in two weeks, she has again requested Jell-O shooters.
That being the case, I opted to try what you see here. Besides how cute and fun are these? Printthis recipe Saveto recipe box Yield: Makes 24-30 Shooters Ingredients: 24-30 Strawberries Margarita Mix Directions: Strawberry Prep: A few notes: Leave a Comment. What is Tea? Lesson #01 Two leaves and a bud Plucking tea Tea garden Welcome to the Beginners course of TeaClass. This training program is designed to give you the foundation of information that will allow you to begin your journey through the world of tea.
In this first lesson, we will define tea and examine the most common varieties. What is tea? How is it grown? Teas which are processed in the traditional fashion are called Orthodox teas. The other way of making tea is the Unorthodox method, of which the most common type is CTC (crush-tear-curl). What is in tea? How the leaves are processed will determine their final classification as black, green, etc. Although tea is one of the most enjoyed beverages worldwide, its culture can be very "local. " review lesson > Fresh orange smoothie (“orange julius”) This past Friday night was meant for celebrating.
The weather was sit-out-on-the-deck-in-the-cool-evening-breeze perfection. Friends gathered from all around the city with chips and salsa and salads and popcorn and laughter and stories to share. The fire pit was aflame. The candles were lit on this (gluten free and vegan) carrot cake. And a very special birthday girl turned the big 3-0. Friends, meet Stacey. Read more TGIF, friends. Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. Did I mention on here that I’m leading an Easter choir at my church?! I’m kind of over the moon about it. Anyway, warm wishes coming your way for a good weekend ahead. Read more Ever since my friends and I met for a tapas happy hour at our neighborhood Spanish restaurant a few weeks ago, I’ve had sangria on my mind. Read more But amongst the thousands of recipes out there using coconut oil, I think I have discovered a new favorite.
Read more That recipe is coming on the blog tomorrow. 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. Watermelonade Recipe at 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. Iced Coffee How-To - Imbibe Magazine. Apparent simplicity is a precarious thing. Iced coffee seems like it should be a cinch—just throw some strong brew on the rocks and you’re good to go. But coffee is a fragile potion, sensitive to brewing techniques and extreme temperatures. As a result, iced coffee is often acrid, sour, flat or disappointingly weak. Happily, these pitfalls can be avoided with a little practice and attention to detail. Here’s how. Hot or Not? “It’s all about capturing the fruit [notes] and aromas and keeping it sunny-tasting and light,” says Peter Giuliano, co-owner and director of coffee at North Carolina-based roaster Counter Culture Coffee, who has popularized hot-brewed, or “Japanese method,” iced coffee among some foodies and coffee pros.
“Coffee prepared [in the Japanese tradition] changes the way people think about iced coffee,” Giuliano says. The hot-brewed Japanese method is all about good acids. But some see cold brew’s minimal acidity as a prime selling point. The Right Roast Ingredients: Tools: