Category: You can make that?

BUTTER.

I haven’t made butter from scratch in a couple of years. It’s so easy that there’s really no excuse. Just whip cream until it breaks down, squeeze out the buttermilk (and then keep that for another use because it is so tasty) and add salt to taste. Delicious on my lahuhua bread.

Chai concentrate

So easy. So good. I love having things like this on hand at home. Don’t get me wrong: Starbucks is awesome, but sometimes it just feels good to avoid that $4.50 latté and make something to your own taste for far less money.

2/3 cup sugar
1/4 cup honey
3 cups water
8 tsp black tea leaves, or 6 bags
2 cinnamon sticks
6 whole cloves
6 whole cardamom pods

Boil together in a pot until the sugar and honey have dissolved and the mixture begins to boil. Let simmer for about 8-10 minutes, then strain. This will keep in your fridge on its own and can be diluted with water, more tea or milk and made into a delicious hot drink. You can also add a little vanilla extract to your mug before you drink it.

Travesty mallow

Travesty mallow!

For our apartment-warming a couple of months back, I decided to make a big batch of marshmallows that I could just set out for people to help themselves to.  It worked out well in the end, because I just made them all the night before and didn’t have to worry about clearing fridge space or anything.  I just sat them out on the table and cut them up before the party.

To make them special, I did three different flavours: chocolate swirl, rhubarb (sooooooooo delicious), and mint, because I have a mint plant in a pot on a shelf.   Fresh mint will be even better than mint extract! I thought to myself. But I have to tell you, internet, it was not better. Not even a little bit.  The stiff block of icky green mallow I flipped out of its container the next day was indeed a travesty upon its kind.  In short: it doesn’t go in your mouth.  My husband was fascinated it by the texture though, and before we threw it out he had to take a big bite out of it.  Why?

“Because when else am I going to be able to take a bite out of a GIANT BLOCK OF MARSHMALLOW?”

Marshmallows: attempt #1 of possibly many

Well, these were odd.  My friend made amazingly light and fluffy marshmallows from scratch several months ago, so I decided to give them a shot using this recipe.  Mine, though very nice to look at and fairly tasty, are pretty dense.  I think where I went wrong was in not letting the whole mixture whip as long as it should have.  My error here seems to be a lack of air.  I already have an idea for a new flavour, so after a bit of shopping tonight I’m going to have another stab at this.

Edit: Upon further discussion and reflection, we came to the conclusion that these are in fact more of a “utility-mallow:” excellent for dipping in chocolate, making s’mores with, cutting up for adding to desserts, etc.  Good for snacking on, but not as good as my friend’s, which I later discovered had had egg whites in them, and thus the much lighter texture.  Hers are more of a “snacking-mallow:” better eaten on their own without any adulteration.