Ork Posters! City Neighborhood Posters. Watermelon Basil Agua Fresca. This past Thursday, I hosted my first Kitchen Konfidence Live event at the west elm here in San Diego. It was such an amazing experience. First, the setting was really spectacular. Attendees sat in an array of perfectly mismatched chairs, benches and sofas. My station was positioned in the middle of the store surrounded by gorgeous kitchen and entertaining product. Over the next two weeks, I will be featuring the four recipes that I presented at my Kitchen Konfidence Live event, starting with this Watermelon Basil Agua Fresca. Watermelon Basil Agua Fresca 4 cups cubed seedless watermelon 2 cups water 1/2 cup fresh basil leaves (not packed) 2 tablespoons freshly squeezed lime juice, plus more to taste 2 tablespoons agave nectar, plus more to taste Combine all ingredients in a blender and process until smooth.
To serve, pour Watermelon Basil Agua Fresca over ice and enjoy, If the drink sits, the water will eventually separate from the fruit puree. Makes 4 servings. Orange Creamsicle Summer Fruit Dip. Madigan made... an easy, dreamy, light fruit dip. Orange creamsicle. It is one of my favorite flavors. It just screams 'warm weather', right? I make this dip whenever I bring a fruit tray somewhere. As long as I can remember, my mom made this fruit dip. Whatever time of year she served it, the taste always reminded me of summer. Need an idea for a Mother's Day dessert or appetizer? Serve this fluffy dip! Earlier this month I visited my parents and helped my mom make this dip for a bridal shower.
By the way - check out the gorgeous flowers on the table! But, enough about flowers, back to the dip! Dreamy Orange Summer Fruit Dip Recipe Source: My Mom 1 8 oz container whipped topping 1 small package instant vanilla pudding mix 1 6 oz container of frozen (concentrated) orange juice Fruit for dipping (strawberries, mango, grapes, pineapple, etc) Combine: Mix the first three ingredients together. Cut: Wash, cut and prep the fruit. Serve: Refrigerate until ready to serve. Sharing with: Food for Thought | Thought and Musing. I’m starting a new weekly section called “Food for Thought” because it’s about food and I’m THOUGHT and musing, get it? I’m not the best cook so it will mostly be me sharing easy to follow, cheap and yummy recipes rather than anything too gourmet. And anything that is nice and quick to prepare also gets my vote.
I’m not a vegetarian but I do try to eat in an ethical way if I can, which involves as many vegetarian dishes as possible each week and trying to buy products that are produced in a way that gives the local farmer a fair wage. See more about this here. I’ve cooked this great recipe a few times. Ingredients for Lentil Stew One small brown onion 3 cloves of garlic, crushed ¾ tablespoon of ginger 2 tsp cumin. 1 tsp turmeric A generous splash of chilli powder or some fresh chopped up chilli if you prefer 1 cup of red lentil, rinsed. 3 cups of vegetable stock 2 big tablespoons of tomato paste. 1. 3. 3. 4.
Like this: Like Loading... Coconut French Toast with Grilled Pineapple. We had breakfast for dinner last night. I saw this recipe in my latest Cooking Light and had to try it. My version uses regular organic white bread (I didn't think French bread would get that soft, soggy on the inside and crisp around the outside texture I love) and I couldn't leave out the maple syrup. *1 cup light coconut milk *1/4 cup sugar *1/4 cup low fat milk *3 eggs *4 slices of bread *cooking spray *3 pineapple spears * maple syrup *powdered sugar We stayed in a lot this weekend because poor Honey Bear had routine surgery on Friday (she got fixed). It's been pretty difficult for her to sit still so she can heal properly.
We have been camping out on blankets and pillows in the living room with her because she can't jump on and off the bed. She has the saddest eyes and has to wear an inflatable collar half the time to keep her from licking or biting at her wounds. 1. 3.