This is pregnant lady friendly (or just afternoon/had to many coffees already but still want one friendly) and is sooooo good with the almond milk.
I was at Starbucks the other day and had a cold brew toasted coconut coffee. While it was good, it got me thinking of some other flavors – and the fact that I can make my own cold brew in a decaf form so I can drink more of it! Or at least still have my approved one cup a day AND an afternoon cold brew.
Moscow mules have fast become one of my favorite cocktails, especially since I found some super inexpensive copper mugs at a garage sale! I like that they are a little beat up, and I love their funky over arched handles.
I don’t need a gallon of sun tea. But I want some amount of sun tea to be in my fridge at all times. I love trying different flavors, blends and teas as sun tea too. They way sun tea works, is that you put the tea in a glass container and let the sun work it’s magic on it. The slow, steady rise in temperature from the sun creates a brew that is so delicious, and smooth. It’s different then just regular iced tea!
Lemonade is such a simple thing. Lemons, water, sugar. That’s it. Yet, we complicate matters… packets, powder, stirring endlessly. This is all unnecessary. Come with me and let’s go back to a simpler time (and a simpler way). Let’s squeeze, juice and macerate. You won’t regret this.
Kombucha… it’s so delicious, refreshing and magical. I love pairing new flavors with the tart base of kombucha and the results are usually unexpected and delicious.
I woke up with a crick in my neck this morning. One of our cats (JOEL’s cat, when she annoys me), Luci, likes to sleep on my pillow at night. Sometimes she arrives there, while I’m unconscious and (usually) having concerning stress dreams, and I move into a position that was never intended for human necks to be in.
Yes. We are in to cooler weather this week and that makes me so happy. This kombucha is also making me extremely happy… it has the last of the summer blackberries in it! Plus a lovely FALL ingredient: fresh sage.
I have a love of obscure, old-fashioned cocktails. They are so mysterious and have crazy names. Like this one. Joel started making this for us when we really got into drinking bourbon about 3 years ago. He just looked up bourbon drinks and made it randomly for us one night.
The thing about vintage drinks… you won’t necessarily find them at a bar. I went out shortly after we started making this drink at home and got a very quizzical look from the bar tender. I told them what was in it and they made me one almost as good as we make at home. It’s a straightforward drink that’s hard to mess up.
I like to call this version a “red stiletto” because of the added pickled rosemary cherry. Super fast happy hour at home!
You just measure one the booze, add a little amaretto, and the juice of a lemon.
Add a couple ice cubes and the cherry garnish.
I like to add a few drops of the pickling liquid from the cherries too. You could also add a rosemary sprig garnish!
Super tart, refreshing, and boozy!