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rose & raspberry jam

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A while¬†ago, my friend Oksana gave me the most enchanting¬†gift: a jar of rose petal jam from her mother¬īs garden. It was of¬†the prettiest¬†colour, a dark deep pinkish red, with countless little¬†petals throughout and that floral perfume¬†that¬īs almost¬†more beguiling¬†when¬†it ascends¬†from¬†a jar. I really love that kind of old-fashioned flower recipe, and¬†the idea of a having a mouthful of roses to stir into Greek yoghurt or fromage blanc sounded all¬†too tempting, so I wanted to recreate it. For weeks now, I¬īve been eyeing at¬†the rose bushes in our garden, and when the buds finally opened about¬†a week ago, sending subtle hints of summer scent towards anyone who crosses our foreyard, it was about time to grab my¬†scissors.

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rose jam-37

For¬†this jam, the roses you choose¬†have to be fragrant ones ‚Äď because in this case, what we taste is actually what we smell. I¬†wanted to eat the petals, too, so I liberally plucked off‚Ķ

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BOSTON

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Banana Coconut Water Smoothie Ingredients: 2 ripe bananas 1 cup milk 1 tablespoon honey 1 cup coconut water 1 tablespoon mixed seeds Directions: Add bananas to a blender. Add milk, honey, coconut water as desired to reach desired consistency for smoothie. Pour into a glass and garnish with mixed seeds. Serve right away. Recipe courtesy by Gratify […]

via Banana Coconut Water Smoothie ‚ÄĒ GratifyCooking.com