I went up North to hang with my mama, and get my car fixed this past week. Marin is just north of the city across the Golden Gate Bridge, and I always love going up there, not just for the puppy dog kisses but the temperature is almost always phenomenal. We stopped and got our nails done, and since mom was taking a little long, I took Tucker for a little walk to get some yummy juice from a few blocks away!
I love Agua Frescas! They're so easy to make, and super delicious and refreshing. I've been eating a lot of cantaloupe lately, and found an awesome smelling honey dew at the store today so it seemed obvious as to what I should do!
Here's how to make it:
1 cup of cut up melon
2 cups of water
1 tsp agave
1/2 lime (juice)
Combine all ingredients in a blender, and serve over ice! Seriously, it's that easy! Get ready for the deliciousness!
I couldn't go past the summer without sharing this overly delicious cocktail, perfect for a day out on your front porch listening to the fine sounds of a banjo. No, but really.
1 pint water
3 black tea bags
1 tbsp honey
Favorite whiskey (I went from Jack Daniel's to Bulleit Bourbon)
Mint for garnish
Combine boiling hot water with tea bags, and let steep for a good five minutes. Skin, and de-pit peaches, and muddle in a glass until mostly pulpy juices. Combine to tea, and still in honey. Let cool in the fridge for about 30 minutes. In a cocktail mixer, combine ice, tea, and 1 shot of whiskey. Shake well and strain into a cup. Garnish with a sprig of mint.
I have always loved Latin American food. It's so bright, and creates this huge effect on your taste buds. Hey, and this may be one of the easiest lunches to make ever.
Depending on how many you're serving, combine thinly sliced steak with shrimp, sliced onions and peppers to a pan, and cook until the shrimp becomes white, and bright, and the steak browns a little. Add salt and pepper, and I always add cayenne and onion powder. Finish it off with some cilantro, and lime juice.
I absolutely love Ceviche. I'm sorry if you're allergic to shell fish, I think I would cry!
2 cups roughly chopped shrimp
1 cup scallops
1/2 white onion (small dice)
1 1/2 cup lime juice
1/2 cup red pepper (small dice)
4 turnips (thinly sliced)
1 tbsp agave
Cilantro (for garnish)
Combine shrimp, scallops and onion to a medium bowl, with 1 cup lime juice. Combine, and let "cook" in the fridge for about 3.5-4 hours. When time is up, take out and strain the juice. Combine pepper, turnips, agave and the rest of the lime juice. Mix, and serve in four small bowls. I cut the avocado into fours, and served it as a sort of garnish, as well as an ample amount of cilantro! So yummy.
Oh and P.S. for the chips, just thinly slice a plantain. Heat up a frying pan full of your choice in oil, let the oil get real hot and then cook the plantain until it's crisp. Add some salt and you're good to go!
Day three was our last day, and the evening was really low key. We shot guns at cans and empty bottle cartons, then came back to the site and relaxed by the lake the rest of the day. Wait for the sunset photos in a separate post, they're super dreamy!
Where do you like to go to for a summer trip?
(P.S. Do you like my very first GIF?)
I got so much amazing feedback from my workspace makeover that I decided I would share a little bit of my home with you as a new series! I'm really excited about it, because I'm finally getting the place up to lady standards! Here is a great spot where we can just sit and relax. I often read cookbooks here and look for my next dish to recreate into a Paleo Diet yumminess!
So friends, may I introduce to you, my READING NOOK!
I've been dying for a nice Horchata. It's such a good drink all year round and actually SUPER easy to make. Here I'll give you the traditional recipe as well as a little hack if you want Horchata in an instant! I hope you enjoy!
TRADITIONAL: (I prefer this method, as it tastes WAY better, and doesn't involve much work, but wait time instead.)
1 cup long grain white rice
1 stick of cinnamon (broken up)
2 tbsp Agave nectar
1 tsp ground cinnamon
Combine rice and cinnamon stick in a blender and pulse until coarsely blended along with 3.5 cups of water. Pour into a large bowl with another 3 cups of water, and let soak for 3 hours. Break up into a few batches, and blend until smooth. Strain through a cheesecloth and mix in the agave. Serve chilled. Garnish with the ground cinnamon, and a stick if you would like.
HACK: (Definitely not as delicious, but still hits the horchata spot.)
1 cup rice milk
1 pinch cinnamon
1/2 tsp agave
Thoroughly combine all ingredients in a glass. Serve with ice.