As someone who considers herself quite the bloody mary connoisseur (and by “connoisseur” I mean “freak”) I decided to add a little twist to my usual recipe. Beware though, this one’s a spicy one…. aaaand a bit unique
The Gourmess
There are two things I have always struggled with in terms of iced coffee (such a rough life I have)…
1). The watery ice cubes melting and diluting my wonderful drink.
2). I don’t always use sugar, but when I do, I hate when it settles at the bottom and at the very end you get that big gritty sugary gulp.
Here is how I avoid those things:
I have tried cutting a bell pepper a million different ways, and have found this one to be the most efficient. The biggest plus is that way less seeds make their way all over your kitchen.
This is the easiest side dish you’ll ever make and people go absolutely nuts for it. It was inspired by one of my favorite Italian restaurants near my parents’ house. They’d serve something like this as a little snack before your meal instead of bread but I changed a few things and made it a side dish. I have a friend who hates mushrooms and finished the entire bowl… These little buddies are a MUST.
There are a lot of old wives tales out there when it comes to tearing up while cutting an onion. Here is one that ACTUALLY works.
Fall is here!!!!!! I say this as I sit in my California home and read the sad 90 degree weather forecast for next week………BUT STILL it’s here and I’m fricking ready for soups and stews.
In this hearty vegetable soup, I have added some fall-friendly veggies like turnips and kale and replaced some minestrone “regulars” with new, fun ingredients like edamame instead of white beans and quinoa instead of pasta.
Also, I share one of my all time favorite Italian cooking secrets too
I guess you could consider this fun, frozen treat an “adult slushy” but better. You don’t need any fancy gear for it either, just a freezer and a fork!