Well Hello Internet!

Tonight i just have a quick post.  the other day i got some free mangos, so out of one of the mangos i decided to make a mango lassi!
they are real easy to make.  heres what you need

a mango
1 cup of yogurt
1/2 cup milk
2 tablespoons sugar
a blender

so take your mango, and peel it and cut it up.  put it in the blender with 1 cup of yogurt, and 1/2 cup of milk, and 2 tablespoons of sugar (if you want it sweeter you can put more sugar).  blend it up good until its nice and frothy!  enjoy!

Hi Internet.
This is Rosie, Jack’s (gluten free) sister. I don’t do a lot of cooking. I prefer to bake. So we can call today’s blog “Rosie is baking”.
When we lived in Bermuda we would always have a lemon meringue pie for dessert on Christmas day. This year we decided to reinstate the tradition but twist it around a little. I’ve always liked key lime pie better than lemon because it is slightly tarter and less sweet. But you can throw meringue on anything. So I started with a graham cracker crust. I managed to find gluten free graham crackers but I have only seen these at one store. (If you can’t find these you can make a delicious tart crust out of brown rice flour, tapioca starch, potato starch, butter and a little sugar.)
Here are all the ingredients you’ll need:
1 package gluten free graham crackers
3 tbsp butter
1/4 cup sugar
1/2 cup key lime juice
14 oz. can sweetened condensed milk
3 eggs
1/4 cup powdered sugar

For the crust:
Smash all the graham crackers into a fine crumble.
Add three tablespoons of softened butter  and a quarter cup of sugar and mix it all up into a crumbly sticky mixture. It won’t be solid at all, you have to press it into the bottom of the pie pan (or muffin and mini-muffin pans if you’re making minis).
Refrigerate crust for at least an hour. (If you make the crust without graham crackers you will need to bake them off for about 5-7 minutes or until they are slightly golden).

For the delicious key lime filling:
You need half  a cup of key lime juice. I’ve used fresh key limes and juice from a bottle and honestly it doesn’t make that much of a difference. And fresh key limes are tiny and take a long time to squeeze half a cup out of. But, make sure it’s key lime juice and not plain lime, they taste really different.
Mix the key lime juice with the can of sweetened condensed milk and the yolks of the three eggs. Save the whites for the meringue.
Mix it all together until it’s smooth and creamy. I usually taste a tiny bit to make there’s enough lime.
Pour this mixture into the mini crusts.

For the meringues:
Whip the egg whites you have left over until they are starting to get firm, then begin to slowly add in the powdered sugar. Beat until stiff. I didn’t really beat mine long enough and I used granulated sugar instead of powdered sugar so they weren’t really stiff enough. Oh well, next time. They still tasted delicious.

Put them in the oven for about ten minutes until the meringues get golden on the top and the filling is slightly firmer. The meringue is the most important part because the filling does most of it’s hardening in the fridge so take it out as soon as the meringues have the right look.

I also made a few in regular muffin tins with red and green foil muffin cups for a little extra Christmas spirit.

Well Hello Internet!

Another side dish to the huge meal that is christmas is Brussel Sprouts.  Now I love Brussel Sprouts, so i can eat them just plain old boiled.  My dad however does not like them, and never has.
he has always been made to eat at least 2 of them however – first by his mom, and then by my mom!

The key in the last few years however is to make some kind of Brussel Sprouts that he will actually like,
and this year i succeeded

Julie gave me the beginnings of this recipe, and i added some stuff as i was cooking it just because i thought it would be good.

Here’s what you’ll need:

2 of those soup container thingys that brussel sprouts come in these days
2 or 3 leeks (cleaned and cut into small pieces)
1 head of garlic
2-3 inches of ginger
salt and pepper
sugar
lemon juice
olive oil
butter
champagne

so the trick here is that instead of chopping the brussel sprouts up you actually peel each individual leaf off keeping it intact.  it takes like an hour.  i took the sprouts and watched “Its Always Sunny in Philedelphia: a Very Sunny Christmas” while i did the task.

melt the butter in a pan and add some olive oil.  add the sprout leaves and saute until beginning to get tender:

Well Hello Internet!

So there has been some more sticker action!

This time my friend peter went to a Hockey game, and he took a sticker with him!

Heres the picture from that!

Well Hello Internet!

so i got some stickers made up for my website, and i plan on plastering them all over NYC.  so if you live here maybe you will see some.

But more importantly – is when i give them to other people – and THEY start putting them places!

so my friend Caitlin, text messaged me this picture the other day.  This is just too awesome!  i can’t wait to start seeing this all over the place – especially when its not by my own hands!  YES! FREE ADVERTISING!!!