- Make a basil gin gimlet
- Eat this delicious ice cream:
- 3 oz. Gin,
- 1 oz. Simple syrup,
- 1 oz. Lime juice,
- muddled/smashed basil leaves,
- shake with ice and strain
I was skeptical until I read this charming background story on Food52–apparently it comes from a legit chef in Puglia by way of two super fun women who worked for Martha and were having a great night out.
That is way too easy…
Basil is very high in vitamin K however, so I’d be very sparing with the basil…
Enter tapenade. If you’re familiar only with the kind that comes in the small jar from the supermarket, you’re missing out. The time saved may seem to compensate for the less-than-ideal flavor, but you can make make a much better version at home in under 30 minutes. Here’s how:
There’s 1.4 mcg of vitamin K in 100 grams of olives, and the recipe calls for 2 cups (~360 grams). That’s ~5 mcg of vitamin K… Capers on the other hand contain 24.6 mcg of vitamin k per 100 grams.
Keeping in mind that the vitamin K dose is quoted on consuming all of the tapenade. I’m not judging… 😉
On a more serious note, I would not recommend eating tapenade before an INR test. If there’s a long enough interval between tests (1 month), then I’d suggest tapenade soon after getting tested so you have time for your INR level to recover in an effort to not have to adjust your medication dose.
The air of the greenhouse stands at 79 degrees with humidity hovering around 83 percent. That’s a pretty good environment for a typical plant.
But this is no ordinary greenhouse: It’s 20 feet under water, anchored to the floor of the sea just off the coast of Noli, Italy.
The artificial reef aspect is nothing new – it’s been documented about oil rigs. But it’s all fun and games until the octopus discovers how good strawberries are…
The climate will be an issue, and size to make a proper yield. But otherwise I figure that it makes for use of space without interference from the elements, animals, insects, etc.
“Don’t worry, it’s not dirt.” They reassured their customers. “It’s our secret ingredient: vanilla bean!”
With equal parts relief and curiosity, their customers took a sip, many of them proclaiming the cup the best they’ve ever had. My three little entrepreneurs beamed with pride, and off to the side, I did too—proud of my lemonade patrons and quite proud to have discovered how those little vanilla flecks turn a simple, summer classic into something special and, really, quite profitable.
Source: Secret-Ingredient Lemonade
My first thought is that business model. Vanilla bean is not cheap, so I wonder if the kids actually made a profit. I suggest using vanilla bean paste, not extract. 1 tablespoon = 1 vanilla bean. Vanilla extract would taste too harsh.
Other alternatives to try:
…Peel, Seed and Cut a Pumpkin. There’s a series (currently 38) on the youtube playlist that are a little over a minute each. Subjects include: