Sometimes, especially when I'm stressed or enduring monthly hormone poisoning, my desire for the good ol' days of takeout is almost unbearable. In my romanticized memories, ordering Chinese takeout was a carefree experience: we just picked up the phone, ordered a pile of food, and 45 minutes later, we were inhaling spare ribs, cold sesame noodles, and fried rice.
I might be aging myself, but I remember a time when internet dating was still kind of taboo and the thought of actually getting to know, and fall in love with(!!), someone online seemed totally crazy (not to mention dangerous!).
Freckled Italian is a lifestyle blog by Megan Flynn Peterson that focuses on life, love, personal style, nostalgia, and food.
These cupcakes almost caused me to miss my flight yesterday. I tried to resist baking them, it didn't work. I tried to make healthy meals and think skinny thoughts. That didn't work either. Ugh... do cravings for cupcakes ever go away? The answer is no.
Last summer I attempted to make everything we ate from scratch. I took a class in the theory of artisan bread baking and learned how to make my own sourdough; I dusted off my dehydrator and finally put it to good use making raw crackers, macaroons, fruit roll-ups, and (almost) more kale chips than we could handle; I nurtured a scoby and made kombucha, pickled everything in sight, and made jam for the first time.
Last week I made pancakes for breakfast 3 days in a row. During the week!! Since moving into my new place, I've only had the motivation (and requisite kitchen accoutrements) to make toast and quesadillas. (Thank god for frying pans, I tell you!)
Creative health-conscious bloggers have found these six clever ways that aren't the boring old sweet-potato fries.
If you dislike cauliflower, I suggest you move right along ... there is nothing for you in this post. Don't make this bread because you'll be all "oh, I hate this bread. I can taste cauliflower!". Well, yes, that's kind of the point Perhaps scan through some past offerings on the blog and find another recipe you might like ...
This month, my baking/cooking guru Queenie worked up a recipe for a mini Matchamisu, or matcha tiramisu. Layer upon layer of matcha. Beware, if you're sensitive to caffeine, you may want to limit yourself to just one of these decadent tiny treats.
Cashew Milk Recipe
INGREDIENTS
- 1 cup raw cashews
- 4 cups water (divided)
- 1 to 2 tablespoons maple syrup or honey or agave nectar
- 2 teaspoons vanilla extract
- Dash sea salt
- Pinch cinnamon (optional)
INSTRUCTIONS
- Soak the cashews in water at least 4 hours, or overnight in the refrigerator. Drain the cashews and rinse until the water runs clear. Add the cashews and two cups water to a blender. Start on a low setting and increase the speed until the cashews are totally pulverized. This could take 2 minutes in a high-powered blender or longer in a regular blender.
- Blend in 2 cups more water*, your sweetener of choice, vanilla extract, sea salt and cinnamon (optional). If your blender can't totally break down the cashews, strain the milk through a fine mesh strainer or cheese cloth. Store the milk in a covered container in the refrigerator. It should keep for 3 to 4 days.
NOTES
- Yields about 5 cups cashew milk.
- *The ratio of water to cashews (4 to 1) in this recipe yields milk that is somewhere between 2% and whole milk in terms of creaminess. Use less water for even creamier results.