We’re all familiar with dairy alternatives in the form of Soy and Rice Milk, and personally, since my age is now limiting my lactose intake, I’m using Almond Milk in my coffee, but yet another milk has hit the scene…it’s called Sol, and it’s made from sunflower kernels! Sol contains the same amount of calcium as cow milk – roughly 30% of your daily allowance. So if you have a lactose problem, your choices have just widened. I personally haven’t tasted it yet – let me know what you think! Let Lula’s for Lunch…and More! Catering know if you have a dairy problem and we’ll certainly work around it! We here at www.lulasforlunch.com wish you some Yummy for your Tummy!
When a recipe calls for mint, what kind are they talking about? There’s peppermint, there’s water mint, there’s spearmint…you’re probably getting spearmint from your grocer and it’s fine to put into any recipe calling for mint. Peppermint is harder to find – you may have to end up growing it if you’re a mint connoisseur and really want some. Peppermint tends to be more pungent and peppery and is a bit less “delicate” and usually used in candies and teas. At any rate, don’t sweat it – just use whatever they’re selling if it’s an ingredient in a savory dish. When it comes to a Mint Julep, spearmint is what is used to make the drink. Just sayin’. Mint is a lovely accompaniment and refreshing element to many beverages, like Lula’s Minted Lemon-Limeade pictured here. SIP…AHHHHH…
I don’t know about you, but my hands are losing strength. It’s particularly frustrating when an opened jar of honey or molasses won’t open. Running hot water over the jars works, but it wastes energy and time. Try rubbing a little vegetable oil on the inside of the cap and threads when you first open the bottle. The threads get “lubricated” and this prevents the sticking. Lula’s for Lunch…and More! Catering wishes for you a smooth pour… 🙂
Chocolate with a “kick” that is…in honor of Cinco de Mayo, let’s talk about Mexican Chocolate!
Unlike other chocolate which is “conched” – a process that silkens and refines the chocolate, Mexican chocolate is stone ground and has a more gritty texture. It will often be ground with a touch of cinnamon, and can remind the taste buds of molasses or coffee. You can most likely find the Ibarra, Taza, or Abuelita brands in the USA.
At Lula’s for Lunch…and More! Catering, I like to use Mexican chocolate in our mole sauce because it gives more depth to the flavor. You should give it a try! Now…go get your margarita on! Salud!