resurrected

Although this may have been my first Easter ever where I went without a

eggciting egg hunt (wtf mom), it was still pretty nice. It was spent getting drunk off 

vanilla vodka soaked bunny gummies, a festive take on jello shooters (see recipe below), 

eating endless tacos (which should have ended much earlier than they did), 

and making whimsical flower crowns with pretty girls. 

And I am also super eggstatic because on Saturday I'm going to my 

favourite city ever, and then trying out my hand at Coachella. 

So thanks Jesus for the good time. 

GIGGLY GUMMIES

1. Go to you local grocery store.

2. Proceed to the bulk aisle.

3. Find the biggest, most tantalizing gummy candies,

grab a bag, and load that mother up. 

(Don't forget to write the item number on the twist tie!)

4. Proceed to check out and go home.

5. Once at home, take out a nice big chilled bottle of 

vanilla vodka from the freezer.

6. Fill a mason jar with previously purchased gummy candies.

7. Cover with said alcohol and screw the lid on tightly.

8. Place in the fridge behind the milk for a couple of days so

you aren't tempted to eat them all every time you 

go to make a sandwich. 

9. After a few days when you run out of milk, 

take them out and consume by the spoonful and get giggly. 

A real fun party treat! Sure to be a hit with all your friends!

-R

East Coast CRIPS

Homemade Raincoast Crisp: East Coast Edition.

 When I was still living in B.C., a little bird by the name of Solange inspired me
to bake my own crisps. This seemed like a time consuming, difficult task
 but I was pleasantly surprised. I found a recipe and altered some of the ingredients
subtly, and they turned out excellently and took little energy and time..

 The ingredients are as follows:

2 cups flour
2 tsp. baking soda     1/2 tsp. salt
2 cups buttermilk (or substitute**)
1/2 cup brown sugar   1/4 cup of ground flaxseed

 1-2 cups of chopped berries and nuts of your choice 

1 cup of cranberries never hurt anyone!

Begin with a large bowl and mix together the dry ingredients 

(flour, baking soda, salt) and slowly add buttermilk and brown sugar.

 If you do not have buttermilk (this being my case) you can simply substitute it 

with one tablespoon of lemon juice mixed into one cup of milk. 

Allow it to stand for five minutes and make sure there 

is the proper amount for what the recipe calls for! 

(In this case two cups.) 

Stir in your nuts, seeds, berries and whatever else you desire.
Pour the mixture into two small loaf pans that you have already pre-greased.
Allow to bake in a 350 degree oven for approximately 35 minutes. 

Take them out and and let them cool.
I suggest freezing them overnight because they must be sliced extremely thin.
 This proves to be difficult once the loaf has thawed. (Trust me)

 Place the thin slices on a (non-greased) pan and bake at 300 degrees for
15 minutes on one side, and then 10 minutes on the other until brown and crisp.

Voilà

-B

flowers in your mouth

Images courtesy of Kimberly Gordon.

I went to a little Indian restaurant recently to celebrate a close friend's birthday and had rose ice cream for the first time. Before that, my floral palate had only been extended to the likes of violet, jasmin, and my constant obsession, lavender. But I proceeded to fall in love, and have since spent nights dreaming of more flowery indulgence. I just came across this post that Wildfox did about making your own rose ice cream, and my mind was sufficiently blown. Get the recipe here.

-R