I am in love with the recipes and photos on thugkitchen.com. I’m planning on trying a few recipes this week. There’s no finesse needed for this smoothie. Frozen bananas, cucumber, spinach, pineapple, coconut water, orange juice, flax, and mint. Toss it all in a blender and done. It was good, but not perfect. I feel like the banana overpowered everything a bit. I’m going to tweak the recipe a bit the next time. Maybe less banana, more pineapple.
A few months ago we planted fresh thyme, rosemary, mint, parsley, oregano, and dill in two big pots on our patio. We also have a basil plant. The basil is now slowly dying, but the potted herbs are flourishing. We’ve battled mildew with milk baths and aphids with a soap-based spray. It was touch and go for a bit there, but each week there are fewer holes in the mint and less white film on the rosemary. The parsley is growing so much that we may have to get a third pot soon!
Colleen is making macaroons, so I bought her a big pack of Meyer lemons from Costco. She had extra and suggested we try our hand at crafting up a liquor. Extra lemons…well Limoncello makes sense doesn’t it? Here’s what you get when you combine the zest of 10 lemons, 750 ml of 100 proof vodka and sugar. We’ll let you know how it turns out a couple of weeks from now…
The cupcake that inspired this blog. The strawberry tasted like a warm jam when these came fresh out of the oven.
Almond Cupcakes with Caramel Buttercream Frosting topped with Sea Salt and Caramel Crunch. One of my go to favorites when I’m in the mood to bake.
I made more fresh pasta the other night. This time no cheating plus I added herbs to the dough. The all purpose flour was definitely a bit more difficult to work into a cohesive ball of dough, but in the end it was a great success!