I had a very nice afternoon in Chinatown despite the brutally hot weather. But the minute I got home, I needed something to cool me down, so I made this pink beauty – a strawberry smoothie with mint. (I didn’t plan for it to match my tablecloth). I used about 7 strawberries, a tablespoon of mint, a tablespoon of nonfat plain yogurt, 1/4 cup of orange juice, and lots of ice. I put no sugar in my smoothie, but feel free to add it.
Enjoy!
I had a great Memorial Day, enjoying the good food and beautiful weather. Today, I grilled bratwursts and also ate corn, caramelized onions, salad, and potato salad (two types of salad in one meal, oh boy!) To wash down all the good food, I drank mint lemonade. And for dessert, grapes and my favorite cake – Black Hound Busy Bee cake (which is a chocolate cake with marzipan).
The other day, I had a Mister Softee chocolate cone with chocolate dip. The dip is obviously the best part, so I was inspired to make these chocolate “dipped” bananas. I cut two bananas in half and stuck a popsicle stick in each half. I dipped the bananas in melted dark chocolate. (I melted semi-sweet chocolate chips under low heat. I was too impatient to use the double-broiler method). I then sprinkled some chopped walnuts on top and put the bananas in the freezer, so the chocolate would harden. I can’t wait to eat these tomorrow!
I came home from an early dinner, craving something cold. I was too full for ice cream or even frozen yogurt, so my mom suggested I make an iced tea. I decided on a peach-flavored tea. I boiled some water with a sliced peach and a cinnamon stick.
I then poured my boiling water and slightly softened peach into my mug with tons of ice and a peach tea bag. I let my tea steep, but much to my dismay, my ice melted immediately, so I had to put more in. I would suggest first letting the tea cool and then adding the ice, so that the tea does not get too diluted. I also added fresh raspberries and honey. The tea was really delicious. I am cooled down and very satisfied now.
We had some overly ripe strawberries and raspberries in the fridge, so I decided to make jam with these berries before they went bad. I chopped my strawberries and put these with the raspberries in a small pot with a little water, a couple of tablespoons of sugar and a cinnamon stick. I boiled my fruit concoction for approximately 45 minutes under low heat, stirring occasionally.
The picture above shows my outcome, which I will enjoy with some toast tomorrow morning. Happy Memorial Day Weekend everyone!
These grapes are perfect for a warm spring day. Just pop a bunch of grapes into a freezer for 1 hour. And voilà – you have yourself a refreshing and healthy treat!
Today, my friend and I went to Eat for lunch. Yes, that is the name of the restaurant, though I admit I did do some eating there. Eat is my favorite Thai restaurant in NYC, and they have a great lunch deal. It’s around $9 for an appetizer and an entrée. To start, I had jade thai dumplings which had peanuts in the center and came with sweet chili sauce. Absolute perfection. Then, I ordered chicken pad see ew. Believe it or not, I love this dish even more than pad thai. Though I generally don’t order a drink, I decided to have a thai iced tea (which you can make out in the second photo).
I declare lunch a success!
My breakfast today: scrambled eggs with chives, whole grain toast with raspberry-rhubarb jam, cappuccino, orange juice.
I am looking forward to having my tea with this welcoming walnut zucchini bread I just baked. (Click here for the recipe I used).
Tonight for dinner, I ate grilled sword fish in a simple yet fresh sauce consisting of a quarter of a lemon, a splash of olive oil, and a couple of chopped basil leaves. I was in the grilling mood, so I grilled some asparagus and then dressed them with olive oil and balsamic vinaigrette. Half a baked sweet potato rounded out my meal.
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