I’ve shared very few posts on other subjects unrelated to design but when I have they’ve been food related.  I hope you’ll indulge me as I expand interests. We have been in a food rut so I’ve made it a point to change things up recently.  I’m also trying to adjust the amount of flour and carbs I eat.   With that in mind,  for the weekend I’m sharing my week in review from a food perspective, as seen through the filters of Instagram!

Bon Appetit!

My mom made dinner with chimichurri recently so I decided to come home and make it myself.  I served it over tilapia and it was yummy.  I also used it on the shrimp tostadas (pictured below).  It’s very versatile and can add a flavorful punch to so many things!

My version of the old school cocktail used Stevia instead of simple syrup.

I served this salmon over steamed spinach.

Munchin’ With Munchkin inspired me to try my hand at a ‘healthy’ dessert.

Have you added any new meals to your standard rotation?   Please share.
-J

Take a break from DIY projects for the home and try this DIY.  The process is not hard but requires time.  If you start now, you’ll have your own batch of yummy limoncello by mid summer to add some pep to your favorite iced drinks.

I started with a dozen organic lemons,  a bottle of vodka, and a bottle of everclear.

Phase I

I mixed the bottles of vodka and everclear together and then poured half into two separate containers (I used oversized large mason jars). The key here is whatever container you choose has to have enough room to add additional liquids later on in the process.

Next, I zested the rinds of the lemons (this is easy with a microplane zester) and then added them to alcohol.

Put the jars away in a dark place.   Once a week, take the the jars out and shake up the mixture. Do this for at least 2 months (or longer, it will just get better)

And this is how it looked after a few days:
Phase II

Strain the lemon zest mixture using a very fine strainer or cheesecloth.  The goal is to have no floating bits of zest remaining in the liquid.  Once strained, make a simple syrup and add the simple syrup to the strained mixture.   Store the new mixture back in a dark place for at least a month.

After that month, I bottled my batch (bottles found at Marshalls & Pier 1) and stored them in the freezer.   I also tied a small bow & label to a few and gave them away as gifts.  Limoncello should be served iced cold.   It will not freeze due to the alcohol content.  It can also be used as an ingredient in a variety of desserts (berry trifle) or cocktails.
Enjoy!
-J