A very refreshing summertime drink. I highly recommend giving it an try. This cocktail is an adaptation of a John Collins which is a variation of the Tom Collins.
1 shot of bourbon
Four ounces (half cup) of lemonade concentrate
Seltzer or sparkling water
1. Make lemonade concentrate by combining equal parts lemon juice and honey.
2. In a tall glass mix lemonade concentrate with bourbon.
3. Fill glass to 3/4 full with seltzer water.
4. Add ice.
Goes down easy.
Published February 3, 2011
breads , video
Tags: almond flour, butter, Crohn's Disease, eggs, gluten free, grain free, honey, legal, lemon, poppy seed, recipe, SCD, SCD legal, Specific Carbohydrate Diet, sugar free, vanilla
A bite into this sweet bread brings me back to my mother’s kitchen. It’s sweet, it’s tart and it’s really wonderful. The texture is very similar to the treat I remember as a kid.
Continue reading ‘Lemon Poppy Seed Bread’
I was digging around Pecanbread.com today and ran across this little item in the news section. There is a new SCD legal pear juice.
I don’t know how long it’s been there, but apparently the Pecanbread people have checked it out and given it their stamp of approval.
Check out the backstory.
There is even a page where you can tell them what you wish they would make.
Go Betty, go!
Have you ever made my Fresher Salsa? Then you know that it can produce a fair amount of liquid.
Try this: Strain out the liquid and use it for a Bloody Mary cocktail. One cup of juice to a shot of vodka over lots of ice. Go ahead, give it a taste. I think you’ll be pleased with its spicy freshness.
Perhaps a stalk of cilantro for garnish? Or maybe a split jalapeno? Lime might look good too…
Published April 8, 2010
condiment/sauce , video
Tags: bay leaf, Crohn's Disease, garlic, gluten free, grain free, honey, legal, onion, paprika, recipe, SCD, SCD legal, Specific Carbohydrate Diet, sugar free, tomato, white vinegar
What single condiment has the ability to improve any food? Ketchup, of course. At least that’s how your kids might see it.
I finally made it to the Asian market to replenish my supply of big flavor. I like Kadoya’s sesame oil for the character it adds to anything from stir-fry to salad dressing. I didn’t use it much pre-SCD, but now it’s a staple in my oil-as-flavor arsenal.
It’s much darker and bolder than the sesame oils I’ve been able to find in my regular grocery store and gives me an excuse to wander around the always interesting Asian market.
Visit VanillaReview.com for a detailed tutorial on making your own vanilla extract.