I don’t know about you, but fruit during hot summer days makes me SO happy. I feel like I am being uber healthy and I also find cold fruit refreshing. I wanted to elevate the summer fruit experience with a few ingredients that you may already have on hand:
I chopped up the fruit I had in the fridge (mango, cantaloupe, strawberries) and added grapes. Then I mixed 2 tbsp of lime juice and 1 tbsp NuNaturals Chai Syrup. This was poured over the fruit and mixed through. After a few moments, I added chopped fresh mint leaves and mixed again.
The final product was DELIGHTFUL. I think it would also be good with blueberries, pineapple, watermelon, etc. I REALLY like mango with spice though. So get some of that if you can. 🙂
We ended up eating this fruit salad over some cool whip with our brunch yesterday. I am going to enjoy the remaining fruit salad (I cannot believe we left any tbh) in between teaching summer classes today. Maybe I’ll put on some shades and pretend I am on a mini vacay…
As I am sure you know, my hubster and I are pretty obsessed with coffee. He prefers iced coffee or cold brews. I am a hot coffee or latte gal. But the Texas summer has arrived and I will be enjoying iced drinks for the foreseeable future.
When Jon and I went to Civil Goat Coffee a few weeks back, we saw they had canned cold brew. We decided it would be fun to try some of these canned options out to compare. This first list is flavored iced coffees (sorry Civil Goat- you’re in Part 2). There were four choices which we rated in pairs. I am going to share our thoughts on these from least delicious to most delicious. Let’s do it!
#4: Trader Joe’s Coconut Cream Latte
Two of these four beverages are from my friend Trader Joe. They ranked at the bottom of this list, which is sad because I LOVE Trader Joe’s. I love coconut milk in my iced coffee, but this was not a good mix. The flavor wasn’t great and it was not worth the calories.
Would we drink this again?
Jon: Nope! (3/10)
Me: Nope! (5/10)
#3: Trader Joe’s French Vanilla Cold Brew
So this tasted better than the coconut milk one. Our major source of contention here was that it was not flavorful. It was supposed to be vanilla but we couldn’t taste it. I gave it a higher score than Jon because it tasted like watered down cold brew with a splash of milk, which I absolutely drink. However, I gave it a 6 because I don’t like liars and this does not taste like vanilla.
Would we drink this again?
Jon: Nope! (4/10)
Me: Sure… if it is free or I am wicked tired (6/10)
#2: Minor Figures Coffee with Cocoa & Oatmilk
Okay, before we talk about the quality of the drink can we talk about THIS CAN?!?! It is so cute! I have taken pictures of each can with the coffee drinks because they are all unique.
The taste of this coffee was legit AND I enjoyed the oat milk (which I NEVER do). The drink was cocoa-forward, which was a delightful treat (I’m looking at you T-Joe who made a “vanilla” iced coffee that does not taste like vanilla at all).
Would we drink this again?
Jon: Yes! (8/10)
Me: Yes! (7/10)
#1: UpRiver Dirty Chai
So this can is minimalist cute (though I grew up DOWNriver, not UPriver). I was surprised when this drink came out so creamy. It was spicy and delicious! The flavor was packed in and I was happy to see the chai spices included clove and black pepper. You could taste a hint of both and it was delightful. If you do not like a chai flavored drink that is spice forward, buy this anyways then give it to me. 🙂
Would we drink this again?
Jon: Yes! (8/10)
Me: Yes! (8/10)
Better luck next time, Trader Joe’s. You make SO many amazing treats for my taste buds. I would consider living exclusively on your garlic paste. Maybe flavored coffee is not your wheelhouse. We can’t be good at everything. We aren’t Prince (RIP).
I received a GARGANTUAN bag of Nutritional Yeast from NuNaturals and keep finding new recipes to try out. This bag has 76 servings and I am still holding on to about 60 of those. Mama has some recipes to make! That was weird. Sorry, readers. I don’t normally refer to myself as “mama.”
In any case… I wanted to share a trifecta of recipes with nutritional yeast that you could have as breakfast, lunch, AND dinner. Let’s get cookin!
Breakfast: Cheesy Frittata (hold the cheese)
I used this recipe as inspiration. I subbed olive oil for the coconut oil and used some caramelized onions as well (since I was making those for the dinner recipe). I LOVE a frittata because they heat up so well as leftovers. I also enjoyed how this imparted a cheesy flavor without the drama that comes with cheese (it makes my allergies cray fillet).
Pro Tip: The original recipe author kindly suggested I top this with fresh tomato and avocado. I did not have those things, but it would be an awesome juxtaposition of texture and temperature. Do it up if you can!
Lunch: Corn Chowder
This recipe came in clutch because I had a dentist appointment and for the rest of that day chewing wasn’t very fun for me. I ate this chowder for dinner, but heated up the leftovers for lunch yesterday. Delightful! It is also the first time I cut fresh corn off a cob, which made me feel like a badass.
You can blend this soup (which is what I did because my teeth were being TOTAL divas). You add the nutritional yeast at that point and MAN did it add a nice flavor. The corn was sweet, so this really helped round out the flavor of the soup.
Pro Tip: I kept some fresh corn for garnish. I would suggest you do the same. 🙂
Dinner: Fully-Loaded Cauliflower Gnocchi
I made this as a side for our dinner. We had chicken with garlic paste, a lil bebe kale salad, and this gnocchi as a side. Now this recipe is ALL ME, so let’s discuss how I made it.
First, Trader Joe’s Cauliflower Gnocchi is life. BUT- as many already know- the way they tell you to cook it? Not so great. So here’s the trick:
Microwave the frozen gnocchi on a plate for 3 minutes.
Add said gnocchi to a hot pan with oil.
Fry the gnocchi in the pan until it is golden brown.
Top with sauce, toss in pesto, etc.
In this case- I let it dance in the pan with some caramelized onions and chopped bacon. Next I added the nutritional yeast to the oil (see step 2) so the cheesy flavor would be evenly distributed. Finally, I topped it with some sea salt and freshly chopped green onion. It is a fully loaded baked potato type situation, y’all.
You can use any veggies that would go well with the Nutritional yeast. I used the leftover bacon and caramelized onions from breakfast and some frozen peas. Here are the ingredients (minus the bacon because I took the picture this morning whilst the bacon was sizzling in the oven):
Pro Tip: make sure you are on or near a fainting couch when you try this bad boy out.
While all three of these recipes were so darn delightful, this gnocchi was the winner. My husband pointed at it while eating several times, then wanted to know how I came up with the recipe. I felt like I was on chopped and the judges were pleased. Ha!
We decided to do a “staycation” on Memorial Day weekend because we will be traveling later this summer and wanted the weekend to be chill. We did, However, dress in matching gear to suggest we were tourists in Austin:
We decided to spend Sunday chillin at Zilker, so naturally I had a chance to pack a lunch! I enjoy what are called “zoo lunches.” These are lunches people bring to eat at the zoo- usually a sammie and a side with no utensils required. I am obsessed with these low carb wraps, but Jon is less enthused, so I added mayo because that fixes everything.
If you’re vegetarian, I suggest a wrap with hummus, giardiniera, some crunchy veggies, and leafy greens. My man needs more calories than I do on account of lifting heavy things all the time, so you can see his sammy and meal on the top and mine on the bottom. He also received more lunchable-type meats/cheeses. Lucky dude. 🙂
We have a pretty good system packing for Zilker now. We fill a backpack with a tarp blanket (in case it is wet), sunscreen, hand sanitizer, and bug spray. Then we pack the lunches in a cooler bag with frozen waters (that act as ice packs until they become water again). Brilliant!
It was a super fun weekend! We also went to a new coffee shop, went to the Domain, and watched movies. Fun times were mos def had. Now I begin teaching my summer semester while also planning for my next Bake Sale, which will benefit the Trevor Project. Pride Month is the prettiest bake good month because rainbows are life.
Stay tuned for a post on those treats. None of the pictures here are what I am mailing, but damn if they aren’t adorable.
Today is a special day because it is my two-year soberversary. I had no clue my last drink WAS my last drink. But my last drink was poured from a freshly opened bottle of Courvoisier, which I took from my dad’s woodshop after he passed. It sat on all of my bar carts and I never drank it. I decided it was fitting to drink that on my last night in Austin, where I had just earned my PhD. Then I left the bottle in ATX and headed to Pennsylvania for the summer.
Then something happened in PA. I don’t know what “clicked,” but I told Jon “I am not going to drink for the rest of 2019.” There was no terrible drinking story that happened before this decision (they exist, for sure, just not immediately before/close to the time of the decision). I just wanted to see what it would be like to remove it as an option. Previously, I drank socially and also at home when stressed. Inevitably EVERY time I drank I decided to eat alllllllllllll the foods as well. It was not helping my goals for fitness or body composition. So, I thought half a year of not drinking would be an interesting experiment.
Well, friends… that experiment has resulted in two years of sobriety. I feel weird about the word “sober.” I don’t go to AA or get triggered when I see people drink. But drinking didn’t serve me well. It made me have crap sleep, eat weird foods, have gastro issues, and WAS A DEPRESSANT. Not good for people literally diagnosed with depression (aka me). So I’m done. Done with booze.
The best way to sum this decision up is Chris Cooper’s Done with Fish moment in Adaptation. Watch this short clip if you haven’t seen it. He’s so good in everything but this role is special. And this sentiment is perfect:
Meryl Streep’s character was interviewing Chris Cooper’s character about how he was able to walk away from something he used to be passionate about. He explains how he used to be obsessed with salt water fish and had SIXTY tanks in his house!
Then one morning, I woke up and said, “Fuck fish.” I renounce fish, I will never set foot in that ocean again. That’s how much “fuck fish.” That was 17 years ago and I have never stuck so much as a toe in that ocean. And I love the ocean.
I love a manhattan, but fuck alcohol. 🙂
Mocktails
While “that’s how much fuck alcohol,” I do love a cocktail glass. So I wanted to share a few recipes using some ingredients from Hunt and Gather Dry Foods. I posted a full YouTube video here. In said video I may or may not hug some cocktail glasses.
If you aren’t a YouTuber, I have included pictures of the cocktails below, along with ingredients.
Main Ingredient/Star of the Show: I received the coolest jar of amazingness from Chantal (aka Hunt and Gather’s Goddess of Dry Foods). I saw her making these on Instagram and was OBSESSED because they are so beautiful:
Pictured above, this Hibiscus Rose Cocktail Kit smells AMAZING! The jar is filled with Hibiscus, Rose Buds, Lemon, Orange, vanilla Bean and a sugar cube dyed with beet root powder. I was so pumped to use it (but also sad because it is beautiful- I now understand when people say my cookies are “too pretty to eat.” Okay, thanks- but eat the cookie plz).
I digress… First, I followed her sage advice and steeped the contents of this jar with some OJ (my pals who imbibe would add booze here to infuse it). Then I strained out the beautiful dried flowers and citrus. What remained was a beautiful burgundy liquid.
I decided I wanted to make mocktails three ways with this:
730 Sparkler
1 part Hibiscus Rose Infused OJ
1 part Topo Chico or Clean Sparkling Yerba Mate
Garnish with Strawberry
This is poured over ice, so it will stay nice and chilly on a summer day! This is called the 730 sparkler because that’s how many days I haven’t had a drink. I had to use a calculator because I don’t keep track. 🙂
Coupe de Ber
2 part Hibiscus Rose Infused OJ
1 part tea
splash of bitters
garnish with blueberry skewer
This one is served in a coupe glass, which is generally used for cocktails made with an ice shaker. Since these ingredients were already cold, I did not use a shaker. However, the skewer of blueberries is frozen and can be used as a “stir” in the drink to keep it cool without watering it down.
Cerci Arnold Palmer
1/4 cup mocktail mix
1/2 cup sun tea
1/4 cup strawberry lemonade
This goblet, paired with the deep red color from the mocktail mix, has Cercei Lannister written all over it. Though she’d be pissed when she took a sip and realized it wasn’t wine. She’d be all “who gave me this?!” And I would hide and let this badass handle it:
I also made a delicious arnold palmer with the Watermelon, Blueberry, and Basil Sun Tea Kit. I did not place the tea in the sun (May is quite rainy in Texas), so it steeped overnight in the fridge instead. This was so delightful. I used a stevia-based strawberry lemonade to mix with it. Here’s a quick video of the process of the drink below. You can see it is lighter because the cocktail mix was still steeping when I made this tester for the video. 🙂
Odd Timing…
So some might not think that moving to a new state to start a new job is a good time to stop drinking. Or a pandemic, perhaps. Or a snowstorm where one flushes their poop with melted snow in the middle of said pandemic? All valid points.
I had no idea that the Courvoisier I took from my dad’s woodshop would be my final drink. OR that it would be the weekend I earned my PhD- LITERALLY poured into a glass that said “Dr. Amber” on it. But that’s when it happened. And I am so happy it did.
I want to end this by quoting Snoop Dogg as he accepted his star on the Hollywood Walk of Fame:
Well, “nooch” is a word I never thought I’d use. It is shorthand for Nutritional Yeast, an ingredient I played with briefly years ago when on the Paleo diet. I used it in a few recipes that called for it, then literally never bought it again. Nothing against the stuff, I just didn’t make too many recipes that called for it. Man, dear readers, how things have changed… 🙂
Nooch Popcorn
When NuNaturals shared they were making their own, I asked for some to try out in recipes. And, per usual, they delivered (I should add that it is also ON SALE right now. No, they don’t pay me. Ha!)
I guess I should say that the nooch shared the stage with Everything but the Bagel seasoning. This is basically the song where (inexplicably) Paul McCartney and Michael Jackson fought over the same girl. In the end we all win, really.
Tahini Nooch Kale Salad
I also used nutritional yeast as part of a salad dressing! I used kale here because it stands up well to bold dressing choices. This delish dressing concoction was made using lemon juice, tajini, nooch, garlic, soy sauce, and a bit of apple cider vinegar. Because this dressing was SO flavorful, there were only two other ingredients: kale and ribbons of rainbow carrot. Both from Farmhouse Delivery. Obviously. 🙂
Keto Broccoli Fritters
My final recipe using nutritional yeast also provided me an opportunity to use up some broccoli I had laying around. Occasionally, as a CSA box gal, there’s a rando ingredient who needs some friends. This week it was broccoli. So I made these fritters using almond flour, nutritional yeast, egg, and broccoli pulsed in a food processor.
On my next attempt I would replace the almond flour with regular flour or wheat flour. The flavor of these was great, but they were a bit dry. Not your fault, nooch. The dang almonds did us wrong. 🙂
What’s Next?
I would like to make Keto Fried Chicken using nutritional yeast in the future. I’ll report back on how that goes, as well as the decidedly not Keto fitters I make on round 2.
Today’s post is about my complicated relationship with running. However, if you’re here for some delightful food content, you’re still in luck. I have started this post with a preview of a tart I’m making this weekend AND a video of icing cookies for a talent show. Without further ado…
In Food News:
I made Toast Biscuits (pictured above) for the first time (my mother in law is visiting this weekend and she likes them).
I am attempting a Roasted Strawberry and Rhubarb Tart this weekend for her birthday. Pics next week for sure! For now, enjoy this majestic rhubarb I scored from Farmhouse Delivery!
Fun Fact: I competed in a talent show in Elementary School where I just did the running man to Mariah Carey’s banger Someday. I did not win AND someone said “cool dance moves” on the playground later that day. That was officially the day where I understood sarcasm.
Now, back to gym class…
So, I did not get to run with people in Montana. I did Orangetheory and Crossfit, which both had running elements. But it wasn’t my main focus. When we moved back to Austin last summer I ran a bit, but spent most of my time weight training and doing WODs. I began the Trans Texas Virtual Run on February 1st… the race goal is to run/walk 634 miles by December 31st, though I am hoping to make that happen by my 40th birthday in October.
Most of this mileage was earned solo. However, things have changed post-Moderna vaccine.
Now I run with people again! Hooray for people! Real humans. There’s proof below. The pictures are of (from left to right) Rogue Running, November Project Austin, The Morning Jos, and Comedor Run Club. I would like to walk through why I like these groups and they will be part of my regular running rotation.
Rogue Running: This is a twice a week activity. The weekday meetings are the gym class stuff: drills, fartleks, time trials, etc. Then the weekend is a long run. I am doing a free month at Rogue but plan to continue because I am not sure how to build endurance/speed on my own. So, I am officially going to PAY for gym class. lol!
The Morning Jos: This Tuesday morning run ranges from 3-5 miles. I have only done the 3 mile version. To get to 4 miles you run behind the Capitol. For me, this is like the horizon in The Truman Show- for all I know this is a painted wall. But I am sure I will get to that route eventually. For now a big reason I do not do the full loop is because of the pace thing. Most runners at my pace do the 3 miles and it is still dark (we begin the run at 6am). Once I can can catch up with the peeps who run behind the Capitol I’ll move up to 4.
November Project ATX: This is the running group I’ve been with the longest! They are fun and inclusive. The timing doesn’t work as well with my work schedule, so unfortunately this will likely be my least consistent group. Mileage at NP varies because there’s a lot of body weight movement interspersed and sometimes a game or activity. Fun times!
Comedor Run Club: This club meets M/W/F, but I can only do Fridays because of my work schedule. This is the most intimidating run of my week. Not because of the people- all SO NICE! But because it is a 3 mile run and people wait for everyone to finish before high-fiving taking a group picture. I will inevitably be the last person to get high-fives for the foreseeable future. Did this make my pace faster? Yes. Does it make me nervous to keep going? Also yes. This image is what I keep thinking of when that fear creeps in:
This struggle will always be a part of my running routine. I am not a fast runner and will never be a sprinter by any means. The hardest part of this is keeping the energy up to go anyways. For most people in these groups an “easy pace” is a 9-minute mile and I have been logging in the 11-12 range. I was able to keep a pace of 11 minute miles at CRC last Friday, which included the traffic lights and me forgetting to turn my watch off when I stopped. I am hoping to be in the 10s tomorrow.
That last sentence might make people say “it sounds like running with people is improving your running pace” and I would agree with these imaginary readers/speakers. However, the “can’t” and “should” monsters tend to worm their way back into my thoughts and it is annoying. Something that has helped?
Taking Time to Enjoy the Little Things
As cheesy as that title is, I have been working hard to live in the present. As an anxious person it is easy to live in the past or the future. Those are generally where anxiety thrives. So noting a beautiful moment like the wildflowers in the breeze or a solid message is nice. Stopping to take a picture to remember those times is a great way to connect with the present.
I also took a picture of this delish beverage I had at the Run of the Year event last weekend. We ran a 5K for Lymphoma research, which is important to me (my dad died due to cancer). The beverages served help support addiction recovery, which was an added bonus. I am sober and do not use recovery services or anything. But I like that people can access those easier because of this company. Yay for that!
Today I saw a little lizard AND a tortoise/turtle. See if you can find him- he had stellar turtle-flage.
I decided it would be fun to get to the 200 mile mark for this post (while working on it I realized my 3 miles would get me over the milestone). So, cheers to 200 miles, y’all!
I don’t know if y’all had a Boston Market where you grew up, but we did. And my FAVORITE thing (other than the cornbread) was their applesauce. It was chunky and warm and amazing. When I purchased applesauce from the store it was cinnamon applesauce from Motts, but not chunky and always eaten cold.
I bought an Instant Pot a while back and decided to use it to make applesauce. I am NEVER looking back, sorry Mott family. This stuff was SO easy and SO delish!
Food is my love language. If I care about you as a friend or family member I would like to feed you. My favorite way to do this is to find new and interesting recipes a friend or family member would enjoy trying.
Everyone’s family has dishes that are important to them. My dad’s cheesy eggs were the best. No one can top those. My mom’s carrot cake is only rivaled by her chip dip. I am certain I have eaten both within 24 hours and felt better for it.
The Arabic word nafas, translated to breath or spirit, is the energy people put into food preparation that makes it seem exceptional to the people who eat it. Bottom line is, if the person making it isn’t feeling it you aren’t going to fall in love with the dish.
My favorite cooking show is The Great British Bake Off. I enjoy this show because it is so supportive and positive. Val, a former contestant and overall angel of a human being, once stated:
The book Like Water for Chocolate covers this (thanks again for letting me borrow that, Jeca!). The narrator of LWFC told us “With a little imagination and a full heart one can always prepare a decent meal.”
Similarly, Eric Ripert, hugely famous chef and pal of my favorite chef Anthony Bourdain, once noted:
“If you have in your life something cooked by someone in your family who put love in the food — you feel something, something. There’s a sensation, and I think a lot of people have the same experience — that can make the difference in between something that has been cooked by someone who loves to cook and loves to put good energy in that food to make you happy. … It explains why you can feel the love in the food.”
From Ripert’s book 32 Yolks
Bottom line: Food made by someone who cares about you just tastes better.
Food Rituals
This post is about a serving dish instilling that same feeling of being cared about. It is a simple milk carafe from my childhood, which I have spent so long trying to find a replacement for. Then, without warning, it was on my front porch. My mom mailed it to me as a surprise! Thanks again, mama! 🙂
Here’s the carafe, which was part of my school morning breakfast routine for years:
I was an only child growing up, which meant that I had a lot of alone time. I was a kid who took her time getting ready for the day and had no younger siblings to herd or older siblings to push me through the morning routines before school.
My parents both worked and my dad left earlier in the morning to avoid rush hour going to and from work. We all shared one full bathroom, which meant we got ready in shifts. My dad used the bathroom first, then my mom. I would shower while my mom had coffee and picked out her work outfit. Then she’d go back to the bathroom to finish getting ready while I ate breakfast.
Before my dad left for work, he’d put a bowl of cereal on a placemat with this pink carafe full of cold milk. Whenever I would amble to the kitchen table, my breakfast was waiting for me! No soggy cereal. No rush. It was ideal for my stubborn “I’ll get there when I get there” childhood self.
This was not the part of the ritual I remember most (though I must admit that the satisfying crunch of freshly milked cereal is not lost on me). Usually in the morning my dad would follow me around the house, calling me princess and making jokes. I would stare through him with a hardened gaze, similar to Bill Laimbeer:
Always so angry, Bill...
Anyways, while he pushed every button possible and I glared and stomped like a four-eyed Joe Pesci, my mom would counter this with “she’s not awake yet!” or “leave her alone!” And my dad wouldn’t because pissing off a small child is almost always hilarious. And there was a pink carafe of mia culpa waiting in the kitchen anyways. He would take off for work and I’d eat my cereal, reading the back of the box for entertainment.
I think the most interesting part of this is knowing there’s no pictures of me using this carafe. It was a part of my morning ritual just like my toothbrush and backpack. It was not considered “special” but a humble part of our morning routine.
It was more than that, though. It was a gesture from my parents that said “we are all doing our own thing and the cereal is waiting for you when you’re ready.” Being seen like that, knowing that your parents are aware that rushing you is a disaster, feels like a hug. It is a gesture that shows so much love. That carafe was full of nafas.
Dunkaroos
Seeing and holding this carafe brought back so many memories. The recipe this week is a simple one for when you have too much icing. I made adorbs cupcakes for my friend and had leftover buttercream. SO- there was no choice… I had to make dunkaroos!
I bought these adorable birthday cake bunnies from Annies Organics with the hopes to use them for the Easter Brunch. Alas, they arrived after so they became dunkaroos!
Side bar- I did not pick up on the fact that Dunkaroos had an Aussie twist. But the shapes were basketballs and sneakers as well? So the Dunkaroo mascot was a sneakerhead who lived in Australia but knew how to dunk basketballs AND “arroos” as well? Strange stuff. I guess I didn’t question most commercials after Nancy Reagan made me afraid of fried eggs.
I usually sign off with my logo, but I found this when looking for a solid Laimbeer pic. Enjoy!
XO,
P.S.-If you have no idea who Bill is or why he’s so angry- watch this
This shake has EVERYTHING: oats, protein, deliciousness, cinnamon, cocoa powder… come on now! Why have I been hiding this from you? (No, really… I am asking you because I am at a loss.)
I have lived in many-a-homes. This recipe has travelled with me since I lived in Michigan with my adorbs hubster. Here’s a pic of our last day at that house and what we looked like in 2013:
Side bar: the woman who took this pic was the obligatory “nosy neighbor” in every movie ever. She asked us how much our house sold for and where we were going before taking this picture. I just wanted to set the scene for you here. 🙂
Anyways, back in this adorbs house I came across this recipe on Pinterest. It was absolutely delicious and I told everyone on Facebook, because I think Instagram was new and I did not have Twitter. So I told who I could, okay?
I updated this recipe for y’all by adding 2 tbsp of NuNaturals Collagen. While this recipe was already delish, it did not really have much protein. I liked the flavor as is, so I didn’t want to add a protein powder and screw that up. This was the ideal solution! Here’s the gang taking a group photo before I assembled:
All you do is take every ingredient except the frozen banana and let it soak overnight together like a little pool party. Then you blend the soaked oat mixture with the frozen banana and enjoy! Today is super busy so this is the perfect lunch time treat! Full disclosure, I am literally drinking this as I type. It is a delish treat that makes working through lunch seem manageable (I am not working through lunch because this is not my job, but I imagine it would be good on a day where I was swamped and had to).
PhD & Patisserie 