February 7, 2014 by Jenn
I purchased a juicer for myself a while back but I’ve only recently really started using it. January and February really get everyone on a health kick. Juicing is a simple way to get healthy. I tend to be pretty busy these days which means that there is very little time for me to get in all my fruits and veggies. This way makes it a lot easier and I love it so so much.
There are literally a bazillion, yes bazillion, different juice recipes. I’m gonna post mine as I figure them out.
This is the juice I’m obsessed with right now:
Another thing to keep in mind is the quality of what you’re juicing. Try to get clean and organic fruits and veggies. I don’t know about you but I don’t want pesticides in my juice. Using cucumbers or celery as the base of your juice works really well since they yield a lot of juice but do not have an overwhelming flavor.PS. Try to have parsley in your juice as much as possible. Parsley actually detoxifies your blood. WOW.
This is my juicer.
She’s just a little Hamilton Beach gal and was only 55 bucks on Amazon but she packs a punch. I love this juicer because it’s so easy to use and clean up afterwards. Another added bonus of juicing is composting. How, you say? I simply place a plastic bag in the back resevoir to catch all the pieces and scraps that cannot be juiced.
Take that bag and dump it into your compost bin. 2 birds, 1 juicer? OK I’ll stop.
If you have any juice recipes we’d love to hear em!
February 6, 2014 by Jenn
Here’s the newest installment of managing your bar! Today’s DIY will show you how you can make your own lavender simple syrup. This is a really great way to add the flavor of lavender without it being overwhelming.
- 2 cups sugar
- 1 cup water
- 3 1/2 TBSP culinary lavender*
*you can use regular lavender leaves but it won’t taste as good as culinary lavender. I purchased mine from amazon.
Bring the cup of water and the lavender to a boil. Stir in the sugar and whisk until the sugar has completely dissolved. Whisk another 3 to 5 minutes. Remove from heat and let it cool. Using a bar strainer, strain out the lavender.
That’s it! Keep your syrup in a bottle or a jar in the fridge. It will keep for 10 days.
Next time I will show you a cocktail to create from the items we’ve made so far!
January 22, 2014 by Jenn
Managing your bar will be a new addition to the blog where I give you cheap and fun ways to create your own additions to your bar cart including bitters, simple syrups, and even liquors. A new segment for our blog was born out of sheer frustration. Two things happened recently, 1. I couldn’t find any interesting bitters flavors that I wanted and 2. When I found them, they were dumb expensive. There is a fancy liquor store in town and they wanted 19 dollars for blackberry bitters…. WHAT?! So I decided that I don’t need their stinkin’ bitters. I will make my own. Guess what? It’s SO easy.
There are a lot of posts that say you can make bitters from vodka but this just isn’t true. Vodka is not grain alcohol which is what you need in order to suck out all the flavors of whatever you are turning into bitters. If you soak a fruit in vodka, it will sort of taste like what you want but Everclear on the other hand will suck out all the flavor and make your bitters pretty colors to boot.
For those who don’t know: Everclear is a clear distilled grain alcohol that is bottled at both 151-proof and 190-proof. I used the 190-proof to get high octane result. Don’t worry about the grain alcohol having an affect your cocktails alcohol-wise or taste-wise, the amount of bitters used in a cocktail is so small that the grain alcohol won’t make a difference, it’ll just add really great flavor since it’ll be so concentrated. The bitters I created are Orange Cinnamon Bitters and Blueberry Bitters. Let’s get started!
To make these bitters you will need:
- 1 bottle Everclear
- 2 jars with tight fitting lids
- 1 cup fresh blueberries
- 3 cinnamon sticks
- 1 orange
- vegetable peeler
The amount of Everclear you use is really up to you. I know I would use the Orange Cinnamon Bitters more often than the Blueberry Bitters, so I made more of the Orange Cinnamon. I used 1 1/2 cups of Everclear for the Orange Cinnamon Bitter. I poured the Everclear into my jar then I dropped in the 3 cinnamon sticks and the peels of 1 orange. (I ate the orange as a bitters making snack after I peeled it) For the Blueberry Bitters, I used 1 cup of Everclear and 1 Cup of blueberries. Really, the amount of product you put into the Everclear really depends on how strong you want the bitters to be. Once the fruit is in the Everclear, screw on the lids tightly and put them in a cool dark place (I used a kitchen cabinet) and let them sit for 25 days. You might be thinking 25 days?! It takes a while for the alcohol to suck out all the flavor. After the 25 days, unscrew the lid and taste the bitters. If the flavor is right, remove the fruit with tongs or a fork will do just fine. If the bitters are not strong enough, leave them be for another 3 days and taste them again. Keep checking in 3 day increments until they are perfect. My bitters sat for a total of 31 days. Depending on how much alcohol you use, you could easily make 6 different kinds of bitters from one bottle of Everclear. SO much cheaper!
What’s super weird is that once I took out my blueberries, they were really hard! Like rocks. All the juice had been infused into the bitters!
The same happened with the orange peels, they were colorless and hard once they were removed. The grain alcohol totally did it’s job.
Once you’re finished you can bottle them or leave them in the jars. As long as they are tightly sealed, the bitters will last up to 6 months. Label them and poof! You’re ready to have a delicious cocktail with a great flavor!
January 20, 2014 by Emily
Everyone is all about veggies and salads and brown rice in january, resolutions and all… but that’s really not any fun is it?!
thats where pimento cheese comes into play. A decidedly southern treat that I’d never eaten until this past week. I don’t know where the desire to eat a bright orange cheese goo came from, but I couldn’t stop thinking about it for DAYS so I finally hustled my butt into the kitchen and made some.
The ingredients are fairly basic and steps are incredibly easy, but the results really are something special. The cheese is tangy, the peppers add a great texture and a nice zip to the mixture and mayo rounds everything out into a smooth creamy dream!
What you’ll need:
8 Ounces shredded sharp cheddar
4 Ounces drained and chopped pimento peppers
1/4 Cup mayo
1- Place half the cheese into the bowl of a food processor with the mayo and whir until its a smooth paste
2- scrape out the cheese/mayo mixture into a work bowl and combine the rest of the cheese and the peppers. Add a few dashes of hot sauce until it’s a zippy as you like!
3- Placed in an air tight container and chilled this lasts for up to a week.
You can eat this straight up, cold and on crackers… but I chose to make mine into a GRILLED Pimento cheese sammy.