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I hit the farmers market on Saturday and picked up random vegetables with no plan as to what I was going to do with them. I'd never used asian eggplants, but I figured they'd blend well with the zucchini and yellow squash. I used a carrot peeler to thinly slice the squash and zucchini, diced up the eggplants, then salted them and put them aside. I then cooked up some olive oil and garlic, drizzled it over the veggies and baked it for 45 minutes.

Doesnt look like much but it tasted pretty good.
blackcatsandcoffee: (Default)
Having picked up a gallon of apple cider at the Farmer's Market the other day I asked my Starbucks sister if she knew how to make an apple cider latte. She said there was no such thing at Starbucks because the cider would curdle the milk.

I have a pretty nifty espresso machine at home, so I got some supplies and decided to experiment.

My finished recipe:

1/2 cup Vanilla Soy Milk
1/2 cup Apple Cider Vinegar
1/2 shot Caramel-flavored syrup.

Using my machine, I steamed the soy milk and cider together. Initial mixing DID produce some curdling, but that went away with the steaming and frothing. Added syrup at the end and ended up with a very yummy drink. Might be even better with some whipped cream on top. :)


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Black Cats & Coffee

November 2015

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