Monday, April 29, 2013

I Dream of Crabs and Iced Tea

This past Saturday, I woke up dreaming about Maryland's iconic blue crabs, which someone told me is a "new one" since "usually people wake up thinking about bacon".  Which kinda sounds like a euphemism for 'That's weird!'.  Which is actually not weird at all considering I'm pescetarian and crab benedict is absolutely phenomenal for breakfast.  Since everyone is so hashtag crazy these days, I'd just like that person to know that #MyPalateIsMoreSophisticatedThanYours  #CrabIsBetterThanBacon #MindYourBusiness #NoThankYouWouldHaveSufficed

On Sunday, it was iced tea.  The unfiltered, verbatim quote that I remember from my dream is, "If I have one more disgusting glass of iced tea up here!  These [northern] folks need to learn that it's okay to add a few tablespoons of sugar or honey or citrus to your tea while it's brewing."  Obviously, I was scarred by that unmemorable glass of orange blossom iced tea that I had at a local restaurant the day before.  Lol...

"Aha!  Why don't I try them together!" I thought.  Good idea.  So, yesterday, I made a proper glass of iced tea (see recipe below) and had steamed crabs for the first time.  I was in heavennnnnn!  The crabs were only $1 per crab (quite a bargain) and I even got a lesson on picking crabs at the crab shop.  The Old Bay coating was delicious and crab meat was divine.  Yeah, this is gonna be a problem...


A Proper Glass of Iced Tea


Ingredients:


  • 1 cup water
  • 1 tbsp honey
  • 2 lime wedges
  • 1 sprig mint
  • 1 bag of your favorite tea

Directions:


Add water to a small pot and bring to a boil.  Stir in honey, squeezed lime wedges and mint.   Add tea bag.  Cover with a lid and steep according to package directions.  Allow to cool for a few minutes and then add to a tall glass filled with ice cubes.  

Saturday, April 6, 2013

Eat More Oatmeal


I'll admit to being a little obsessive about oats.  I'm partial to oatmeal, granola, oatmeal raisin cookies, these, this, this, definitely this and occasionally this.  And, I absolutely dig this!  I love how even the restaurant's bowl sizes are baby bear, momma bear and pappa bear.  I'm totally bookmarking this for my next trip to NYC. I know one thing, too, Goldilocks should steer clear of my bowl.  Lol. It may be hard for you to believe at this point, but my love and fascination with oats might be totally outdone by this (be sure to stroll all the way down to the bottom of the page).

It was second nature to sleepily stumble into the kitchen this morning and whip up this super quick bowl of oatmeal on autopilot.  I tend to use ingredients I have on hand for my morning oats (missing those toasted, unsalted, slivered almonds right about now) and I advise you to do the same.  Feel free to add, substitute and omit ingredients to your liking.

FYI: 10 Awesome Health Benefits of Oatmeal & Making Your Own Homemade Oatmeal Packets: A Visual Guide and Cost Analysis & 3 Ways to Save Money on Quick, Convenient Breakfasts

Ingredients:


  • 1 1/4 cup rice milk
  • 1/4 tsp pure almond extract
  • 1/2 cup quick cook oats
  • 1 tsp brown sugar
  • 2 dates, chopped
  • 2 tbsp shredded coconut
  • 1 shake of ground cardamon
  • 2 shakes of ground cinnamon
  • 1 shake of nutmeg
  • 1/4 tsp ground ginger
  • 6 oz container Chobani Low-fat Passion Fruit Greek Yogurt, well-shaken

Direction:


In a medium saucepan, heat rice milk and almond extract until hot and starting to bubble.  Add the next 8 ingredients and stir to combine.  Reduce to medium heat and cook for 5 minutes, stirring often.  Transfer to a serving bowl and top with Greek Yogurt for a healthy, delicious and creamy breakfast fix. 
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