It’s time to rethink the way you do lemonade. Before you squeeze a bag of lemons for a pitcher of that cool and refreshing drink, I suggest you first turn up the heat.
Source: How the Oven Will Help You Make Even Better Lemonade
This looks fantastic, AND CALLS FOR RUM. …But why is the rum always GONE?
I had some phenomenal lemonade at a party last week. The delightfully surprising ingredient was rose water. It gave it quite a unique enhanced flavor.
Coffee is one of the most popular drinks worldwide, with countless cups of the dark, alluring elixir brewed up each day. And, lucky for those coffee-guzzlers out there, mounting data suggest it’s good for you; moderate coffee drinking has been linked to lowered risk of cardiovascular disease, liver diseases, diabetes, and an overall lowered risk of dying too soon.
But, as coffee-lovers happily continue sipping their morning fix with a dash of self-satisfaction, it’s worth noting that not every cup of coffee is equal. Brewed coffee can vary wildly in its flavor and chemical make-up, particularly the chemicals linked to health benefits. Everything that happens before the pour—from the bean selection, roast, grind, water, and brew method—can affect the taste and quality of a cup of joe.
So far, there’s little to no data on the health impact of drinking one type of coffee over another. In studies linking coffee to lowered risks of disease and death, researchers mostly clumped all coffee types together, even decaffeinated coffee, in some cases. But, there is a fair amount of data on individual components of coffee that are flavorful and beneficial—and how to squeeze as much them as possible into your mug. Here’s what the science says:
Source: The science behind a good cup of coffee
I see no point to decaffeinated coffee. It’s like having sex without an orgasm.
The instructions sound similar to a recipe I had for roasted bell peppers…