On March 19th, the moon was at the nearest possible point from the ground, making it exceptionally large – 14% larger and 30% brighter to be exact.
Not to be repeated until 2029.
Categories: eye candy.
2 ounces vodka
6 green tea bags or 3 tablespoons loose tea
1-½ ounces fresh-squeezed lime juice
1/2 ounce agave nectar
Lime, mint for garnish
1. Infuse a 750ml bottle of vodka with teabags (or drop a teabag in the 2 oz). This is a great morning activity. Let stand all day.
2. Mix all ingredients except garnishes in a cocktail shaker with ice and shake for 15 seconds. Strain into a martini glass.
3. Add lime zest, drop in a few mint leaves.
Categories: happy hour.
Categories: on the road.
I was outside of my usual shopping grounds a couple weeks ago and was impressed by the wall of goods from the UK at Fairway Market on Oak Bay Avenue. Interesting to see the effort that obviously went into these imported choices.
Look! Tiny tonics!
Categories: locals only.
Over 7000 square meters of hillside slum were converted into an new monument for the community. The goal of the Favela Painters: “supports the creation of striking artworks in unexpected places. It collaborates with local people to use art as a tool to inspire, create beauty, combat prejudice and attract attention.”
The initial idea of the Favela Painting project was to paint a hillside favela in the center of Rio, visible to all inhabitants and visitors. Mission accomplished!
Check out their Facebook page.
Really, Crème Caramel is so easy to make you could swing this on a weeknight. Call it what you like, flan, custard…. it’s elegant and agreeable and unlike it’s sister Crème Brulèe, it doesn’t suffer is you use low fat milk. I’d recommend homogenized, but 1% works well too.
Active time: 20mins
Start to finish: 1.5hrs
1/2 cup sugar
2.5 cups milk
1 vanilla pod or 1 tsp extract
1/2 cup sugar
3 eggs, beaten
3 egg yolks
Make the caramel – put the sugar is a heavy saucepan and heat until it dissolves and starts to caramelize, tipping the saucepan from side to side to keep the colour even – don’t stir. Remove from heat and add 2 tablespoons of water to stop the cooking. It will bubble like crazy. Pour into 6 ramekins and set aside to cool.
Preheat oven to 350. Put the milk and vanilla in a saucepan and bring to just the boil. Mix together sugar, eggs and yolks. Gradually add boiling milk over egg mixture and stir. Ladle into ramekins and place in roasting pan. Fill roasting pan with water to halfway up the sides of the ramekins*. Cook 35-40 mins. They’ll jiggle, but you’ll be able to tell they’re set. Leave for 15 mins and unmould but running a knife around the edges and tipping upside down. Serve right away or chill.
*Tip – I add the water to the pan after I’ve placed the pan in the oven. Use hot water and a watering can or pitcher.
Leftover egg whites? Make mini meringue kisses to crumble over ice cream or a fruit fool. It really is easy!
Categories: flavor of the week.
I like to follow the blog “Pink of Perfection” – style, recipes…. and cool mix tapes via grooveshark!
Here’s a playlist to help you plow through the afternoon.
Categories: bits & bytes.