creative improvisions?

oh what's summer with out home fresh guacamole...!

Ingredients:

2-4 ripe avocados
1 medium sized tomato
1 serrano chili
Cilantro
Fresh lime juice
Sea salt

1. In your molcajete, start with 1 tsp. finely chopped serrano chili (I take out the seeds because I’m a wimp, but if you want more spice leave them in), 1 tsp lime juice and 1 tsp sea salt.
2. With the tejolete (pestle) grind up the chili, lime juice and salt until you have sort of a paste.
3. Add 1 avocado to the molcajete and mix lightly with the chili, lime juice and salt.
4. Dice tomato and add to molcajete along with a tablespoon or so of cilantro (more or less to taste)
5. Mix again lightly with the molcajete so everything is mixed well, but you don’t mash up the avocado too much.
6. From here you can add more avocados and more finely chopped chili, lime juice and salt to taste. In these pictures I used 4 avocados total and just added another pinch or two of salt and juice from 1/2 a lime.
7. Serve with your favorite chips, or if you want to make your own slice up corn tortillas, then lightly brush with olive oil and cook at 400º for about 10 minutes or until browned, turning once. Add sea salt and serve warm.

Read more at Design*Sponge http://www.designspongeonline.com/2010/08/in-the-kitchen-with-raya-carlisles-guacamole.html#ixzz0wuqd1Baw

oh hello mouth, why are you watering...? yum.

WATERMELON LIMEADE!

8 cups cubed watermelon, seeds removed
1 cup freshly squeezed lime juice
1/2 cup sugar, or more to taste
Lime slices for garnish (optional)

Want it? Click it.

Method
1. Place half of the watermelon cubes in a blender and process until smooth.

2. Transfer the watermelon slush to a fine-mesh sieve placed over a large bowl. Discard the solids. Repeat with the remaining watermelon. You should end up with about 1 quart (4 cups) of watermelon juice.

3. Add the lime juice and sugar to the watermelon juice and stir until the sugar dissolves. Taste and add more sugar if desired.

4. Transfer the limeade to a nonreactive pitcher and refrigerate until thoroughly chilled, which should take at least an hour. Serve in tumblers with lime slices, if desired.

Cooking inspiration france style!

DIY: sew your very own personalized dog collar and leash!

link: http://sew4home.com/projects/fabric-art-a-accents/637-summer-fun-dog-collar-a-leash

not sure what your art will look like on your wall? thanks to this website you can literally shop off walls! warning: slightly addictive!

http://supermarketsarah.com/walls.php

for all you tea drinkers out there, i must admit chai is on the top of my list! check out this recipe and savor every sip + so simple and great gift!

Chai Concentrate

MAKES ABOUT 1 1/2 CUPS (ENOUGH FOR 28 CUPS OF CHAI)

Unlike many brands of chai mix, this one includes the sweetener and the milk. All you add is a mug of hot tea.

Ingredients

• 1 14-ounce can sweetened condensed milk
• 1 teaspoon granulated sugar
• 1 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg

Instructions

Empty condensed milk into a jar or plastic container with tight-fitting lid. Stir in the sugar, cardamom, cinnamon, cloves and nutmeg. Store in refrigerator.

To use: Brew a cup of strong black tea, such as Assam, then add two heaping teaspoons of concentrate or more to taste. Stir well until concentrate has fully melted.

To give: Pour into small jars with lids and tie with an attractive bow, or wrap the jar first. Attach a tag with instructions to keep the mix refrigerated and how to use it.

To keep: Store in refrigerator for up to 6 months.

http://www.oregonlive.com/foodday/index.ssf/2008/06/recipe_detail.html?id=7109