Masa Real
Don’t ask me to explain the name. I’m told it has no real (ha! real… oh, nevermind I’m tired) translation. But, make no mistake. This is one of the best things you’ll ever put in your mouth. Seriously.
In our experience and to the […]
|
|
||||
|
These hibiscus flowers in syrup will garnish tonight’s cocktails beautifully. We found these at a local Whole Foods. Hopefully, we’ll be able to find them again. Don’t you hate it when you find a unique ingredient, fall in love with it, and realize it’s never to be found again? Luckily, […]
Martha Stewart’s niece Sophie Herbert demonstrated the preparation of this milk on Friday’s episode. Very timely, considering both my husband and myself are getting over a cold and sore throat. This tea was the perfect remedy. It’s lovely and tasty, too! (I’ve altered the recipe ever-so-slightly. The mace […]
Two species of chrysanthemum are used for chrysanthemum tea. They range in color from white to yellow. The flavor of each is unique. Sweet florals dominate the taste with a touch of delicate lemon in the background. Very little sugar is needed to make the perfect cup of chrysanthemum tea. […]
It’s what’s for breakfast! (on special occasions) Freshly ground Mexican cinnamon and nutmeg are the secret to this recipe. The fragrance is surprisingly rich even with the relatively small amounts used. Next time, I’ll experiment with buttermilk in lieu of the yogurt. Crumb Cake […]
Hibiscus, known as flor de Jamaica in Latin Amarica and red sorrel in the Carribean, makes a gorgeous deep red tea. After steeping the petals in water, all that’s needed to make a lovely tea is a bit of sugar. It also makes a lovely floral jelly. I’ll be looking […] |
|
|||
