When I was younger, I didn’t understand why we were always drinking roasted barley tea instead of water.  We always had gigantic jugs of it in the fridge and when we’d have supper, we’d often get hot barley tea.  Sometimes, we’d even have rice soaked in barley tea for breakfast and it got to the point where I was done with it.  There came a period where I shunned this tea and hoped to be rid of it for good.  Of course this didn’t last long.  When I rediscovered it I couldn’t stop drinking it, certainly making up for lost time.

I prefer mine hot and unsweetened but you can serve it cold, sweeten to taste and even add lemon.  I like to sip mine over a good book and enjoy its naturally light and nutty taste.  It smells like home to me and it doesn’t hurt that it’s good for you.  Touted for its natural antioxidant and digestive properties, it’s said to flush out toxins in your body and regulate blood pressure too.

5.0 from 2 reviews

Barley Tea

 

Cook time

15 mins

Total time

15 mins

 

Author: The Squishy Monster

Ingredients

• 1-2 tb per 1 c water

Instructions

1. Boil cold, filtered water.
2. Steep the barley for 5-30 minutes {depending on personal preference}

3.2.2124

Don’t throw it away!  I like to use mine for a yummy barley risotto.

Love,

Your Squishy Monster ^.~

When I was younger, I didn’t understand why we were always drinking roasted barley tea instead of water.  We always had gigantic jugs of it in the fridge and when we’d have supper, we’d often get hot barley tea.  Sometimes, we’d even have rice soaked in barley tea for breakfast and it got to the point where I was done with it.  There came a period where I shunned this tea and hoped to be rid of it for good.  Of course this didn’t last long.  When I rediscovered it I couldn’t stop drinking it, certainly making up for lost time.

I prefer mine hot and unsweetened but you can serve it cold, sweeten to taste and even add lemon.  I like to sip mine over a good book and enjoy its naturally light and nutty taste.  It smells like home to me and it doesn’t hurt that it’s good for you.  Touted for its natural antioxidant and digestive properties, it’s said to flush out toxins in your body and regulate blood pressure too.

httpv://youtu.be/2u3jVQeKv8s

5.0 from 2 reviews

Barley Tea

 

Cook time

15 mins

Total time

15 mins

 

Author: The Squishy Monster

Ingredients

• 1-2 tb per 1 c water

Instructions

1. Boil cold, filtered water.
2. Steep the barley for 5-30 minutes {depending on personal preference}

3.2.2124

Don’t throw it away!  I like to use mine for a yummy barley risotto.

Love,

Your Squishy Monster ^.~

As you know, the flu is no fun.  I’m still experiencing the tail end of it now but here’s what got me through the worst of it.

Ginger & white teas with honey & lemon.  Loose leaf silver needle is my go-to white tea and I make my own ginger tea by grating fresh ginger into equals parts honey.

Lots and lots of water and coconut water!

OJ

Chicken soup.  Matzo ball & pho are also comforting.  {}

Bananas, grapefruit, and {the last one is my favorite}!

Vitamin C, echinacea, zinc {it’s what I believe in, not for everyone}

What works for you when you’re sick?

Love,

Your Squishy Monster ^.~

Or at least it can in this case.

I feel like almost everyone I know thoroughly enjoys when the climate outside starts dipping lower and lower then encourages ice glazed windshields or barren, skeletal trees that look as if they might slash you with their knobbly limbs.  Sure there’s a certain appeal to a white winter wonderland…the part that conjures up peppermint kissed candies or pastries and pumpkin spice this and pumpkin spice that, but for the whole, I’m just gonna go ahead and put it out there that I do not like winter one bit.  My favorite season is autumn and even then, I wouldn’t dare give up my flip flops for anything.  I’m a flip flops and tank top kinda gal.  Winter, in my head, looks like Cormac McCarthy’s “The Road.”  For those rough winter days, it’s nice to take solace in a refreshing treat that reminds you that those scorching sexy summer nights aren’t too far off.

Lavender Lemonade

 

Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

Author: The Squishy Monster

Ingredients

• 10-12 lemons (reserve some to garnish and obtain the peel of one)
• 2 c sugar + 2 c Water + Lemon Peel
• 3 tb dried lavender flowers + 3 c water

Instructions

1. Prepare your simple syrup, first. It needs time to cool. It’s just a matter of dissolving your sugar on low heat. Allow it to sit with its peel and set it aside.
2. In a separate pot, steep your lavender flowers for about 10 min or so.
3. Combine the syrup and “tea.” Stir and allow it to mingle.
4. Squeeze the juice of your lemons.
5. Combine all your liquids together. Stir. Chill. Enjoy.

Notes

Meyer Lemons are faaabulous for this Use Cold, Filtered Water (especially with something like this that will be a nice highlight Beverage) Cool the Simple Syrup/Lavender infused Water before adding to your Lemon I would personally aim at polishing off this Pitcher with Friends and Family the day of. I suppose that’s where the “freshly squeezed” bit comes from. I purchased my Lavender from a Natural Food Store in Bulk. Mine came out to about $1.20 for the bit I used for this Lemonade. You can also purchase Lavender online too.

3.2.1753

Day dreaming about a summer oasis,


Love,


Your cold Squishy Monster

I feel like almost everyone I know thoroughly enjoys when the climate outside starts dipping lower and lower then encourages ice glazed windshields or barren, skeletal trees that look as if they might slash you with their knobbly limbs.  Sure there’s a certain appeal to a White Winter Wonderland…the part that conjures up Peppermint Kissed Candies or Pastries and Pumpkin Spice this and Pumpkin Spice that, but for the whole, I’m just gonna go ahead and put it out there that I do not like Winter one bit.  My favorite Season is Autumn and even then, I wouldn’t dare give up my flip flops for anything.  I’m a flip flops and tank top kinda gal.  Winter, in my head, looks like Cormac McCarthy’s “The Road.”  For those rough Winter Days, it’s nice to take solace in a refreshing treat that reminds you that those Scorching Sexy Summer Nights aren’t too far off.

Watch this video on YouTube Embedded with WP YouTube Lyte.

Here’s what you’ll need to start being Sexy, lol (I’m jk) ^.^

Day Dreaming about a Summer Oasis,


Love,


Your cold Squishy Monster =D

I got all of these at the Dollar Store.  Sure there’s a lot of trash to sift through but sometimes, you can get something that you totally saw at Bed Bath and Beyond for 5 or 6 Dollars and spend less on 3 or 4 than you would on 1.  I know that technically, I’m not suppose to keep my teas in there but I enjoy them for the fact that you can see what’s inside and I can display them outside of my cupboards kind of like edible decoration for my Kitchen.  I also got these Martini Glasses.  I personally wouldn’t have picked Green but that’s all they had.  Whenever I have guests over, I’ve often tucked greenery on the bottom and presented a glass filled with Shrimp Cocktail to each guest.  This picture is worth a thousand moments of enjoyment and well, $6–LOL.

Also in my freezer, I found left over Cake bits.  Red Velvet from another life (not really-from month 1/2 ago from my last big baking gig).  Which I thought was a perfect opportunity to demonstrate Cake Pops.  I still have left over frosting from yesterday and I so haaate throwing food away. 

In a large bowl, you want to break up Cake and scoop in 1/2 the amount (eyeballed) of Frosting.  With cleans hands or a spoon, you want to mash it together until the mixture sticks together well.  

Then, you’ll want to roll out as many balls as you want.  I find it easier to just do this with your hands.

First, dip a lollipop stick (sold at any Craft Store or even Walmart/Target) in melted Chocolate
Second, push the stick into a ball (with your head out of the gutter)!
Third, pop your tray of balls into the fridge for 20-30 min or so. 
(This is to allow the sticks to set so when you’re eating these pops, the Cake Ball doesn’t just tumble over).

The last step is the fun part–dipping and decorating.
Here’s a tip: a smudge (1/2 tb) of veggie shortening in your melting chocolate that’s over a double boiler helps your melted chocolate take on a glossier look and and easier to work with consistency.
If you’ve never dipped anything in Chocolate before, I’d recommend using melting chips (found at Craft Stores or Walmart/Target).  They’re much easier to work with. 

Easy Cake Pop Stand: Cover a piece of rectangular Styrofoam with wrapping paper then stick the prepared Pop in one at a time. 

Finding Treasures and Yummies in unusual places,

Love,
Your Squishy Monster

I was contemplating weaving in a “Sound of Music” reference there lol.

My parents can’t actually tolerate caffeine at all so I’m accustomed to brewing them a variety of rooibos/red bush/chamomile.

Theses are currently the teas that are living in my home at the moment.  I have lots of favorite teas but these are just a few and no matter what, we always have boricha in the house.

• (Boricha in Korean, mugicha in Japanese)

My blend actually has a bit of roasted corn kernels too which I think really adds a dimension of sweetness to the nutty tea.

Health benefits of boricha

• Angels dream (blend of black & green)

I love it because it has a maple/berry scent and taste to it.  It’s definitely an indulgent tea, doesn’t tote the most health benefits but is like drinking dessert in a cup.  I don’t even find that I need to sweeten it at all.

• White pomegranate

Contains the most antioxidants and is the least processed than any of my other teas.  Tastes light and refreshing, to me.

• Green tea matcha powder

I love this super versatile downy green stuff.  It goes into my cupcakes, ice cream, mochi, and lattes and it tastes great when paired with honey or melon flavors (in my opinion).

• PG tips

This is my go-to-I’m-late-but-geez-it’s-cold-outside-tea

Now, I’m definitely no expert on teas.  When properly stored, bulk teas should last a long time.  I’m very well aware that you’re to keep them stored in an airtight container.  I got mine from the  dollar store and so they’re working for me right now.
I like most of my teas unsweetened, not even consulting the aid of any citrus fruits.  However, when I’m sick, even boricha can help soothe a sore throat, spruced up with a sunshiny piece of lemon and golden drop of honey.  I really like regular sugar for my PG tips and for white teas (depending on my mood), agave pairs nicely with it.
When I can remember to, I brew a big ole’ pot of tea and shove it in the fridge and drink off of a pitcher for days.  Just try to remember that teas tend to be dehydrating so make sure you’re replenishing yourself with water as well.
Teas are a lot of fun, even if you don’t like one, I’m sure you’ll be able to find one that suits your tongue and personality.  You can go any which way (which is part of the experimenting fun).  Go dark and woodsy, or spicy and seasonal, light and fruity, or even go for something that is just plain ole’ pleasing to the eye and nose.  There are lots of yummy teas that are super palatable.  They even have bits of candied flowers or fruits in them!
When you’ve found a few you love (start off with teeny sample packs until you’re ready to commit), try infusing foods you love with it and fall in love with them all over again.  I’ve heard of people hard boiling eggs in tea, (it’s ok if that’s not your thing)–how yummy does a candy colored macaron infused with the flavors of earl grey, or even my angels dream sound?  Um, DIVINE!

Cuddling up with a warm cup o’ tea and fuzzy socks

Love,
Your Squishy Monster

My parents can’t actually tolerate caffeine at all so I’m accustomed to brewing them a variety of Rooibos/Red Bush/Chamomile.

Theses are currently the Teas that are living in my Home at the moment.  I have lots of favorite Teas but these are just a few and no matter what, we always have Boricha in the house.

• (Boricha in Korean, Mugicha in Japanese)

My blend actually has a bit of Roasted Corn Kernels too which I think really adds a dimension of sweetness to the nutty Tea.

Health Benefits of Boricha

• Angels Dream (blend of Black & Green)

I love it because it has a Maple/Berry scent and taste to it.  It’s definitely an indulgent tea, doesn’t tote the most health benefits but is like drinking Dessert in a cup.  I don’t even find that I need to sweeten it at all.

• White Pomegranate

Contains the most antioxidants and is the least processed than any of my other Teas.  Tastes light and refreshing, to me.

• Green Tea Matcha Powder

I love this super versatile downy green stuff.  It goes into my Cupcakes, Ice Cream, Mochi, and Lattes.  Tastes great when paired with Honey or Melon flavors (in my opinion).

• PG Tips

This is my go-to-I’m-late-but-geez-it’s-cold-outside-Tea

Watch this video on YouTube Embedded with WP YouTube Lyte.

Now, I’m definitely no expert on Teas.  When properly stored, bulk teas should last a long time.  I’m very well aware that you’re to keep them stored in an Airtight Container.  I got mine from the  dollar store and so they’re working for me right now, lol.
I like most of my teas unsweetened, not even consulting the aid of any citrus fruits.  However, when I’m sick, even Boricha can help soothe a sore throat, spruced up with a sunshiny piece of Lemon and golden drop of Honey.  I really like regular Sugar for my PG tips and for White Teas (depending on my mood), Agave pairs nicely with it.
When I can remember to, I brew a big ole’ pot of Tea and shove it in the Fridge and drink off of a pitcher for days.  Just try to remember that Teas tend to be dehydrating so make sure you’re replenishing yourself with water as well.
Teas are a lot of fun, even if you don’t like one, I’m sure you’ll be able to find one that suits your tongue and personality.  You can go any which way (which is part of the experimenting fun).  Go dark and woodsy, or spicy and seasonal, light and fruity, or even go for something that is just plain ole’ pleasing to the eye and nose.  There are lots of yummy teas that are super palatable.  They even have bits of candied flowers or fruits in them!
When you’ve found a few you love (start off with teeny sample packs until you’re ready to commit), try infusing foods you love with it and fall in love with them all over again.  I’ve heard of people hard boiling eggs in tea, (it’s ok if that’s not your thing)–how yummy does a candy colored Macaron infused with the flavors of Early Grey, or even my Angels Dream sound–um DIVINE!

Cuddling up with a Warm Cup o Tea and Fuzzy Socks

Love,
Your Squishy Monster

Seaweed Soup, Rice, Anchovies, Mackerel.

I’ve been obsessed with Mackerel lately and it seems to find its way onto each and every plate that requires any rice.  I will be doing an episode of the Stir Fried Anchovies either today or tomorrow, and the Seaweed Soup is also something I intend on making for an episode as well.  It’s been added to my list–a list that seems to eternally grow.  When I first began Youtube, I was afraid that I would run out of material.  Ah–NO.  My poor little notebook now sags with its heavy load of scribbled chicken scratch.  Anything will provide bursts of inspiration.  A smell, a color, even a feeling.

When I was little, the Parental Units forced me to take Music Lessons.  One of them was Piano.  I dreaded going.  Needless to say, my Teachers did not find a stubborn, strong willed little girl to be a pleasant pupil.  I had one teacher that seemed so exasperated that she was beside herself.  One day, she comes in with a bundle of colored Pencils and a bright smile so unlike her usual flustered self…she told me that this particular day, we wouldn’t be tinkering with the keys at all.  Instead, she wanted me to sit before sheets of music and above the bars, shade in what color I felt that particular bit felt like to me.  That day, emotions echoed in Royal Shades of Purple, angry smears of Garnet, lush and bountiful leaves of Mint…I mean that was a cool session.  I didn’t have to focus on clumsy fingers fumbling about or trying to remember some stupid Acronym–All Cows [apparently] Eat Grass, lol.

My point of it all is, that for me, most things in life have a tangible connection to them.  The smell of Plastic Building Blocks takes me back to 5 year old me, clutching them in Kindergarten, desperately trying to scan my brain for a reason not to share, LOL.  When I smell Bohleecha brewing, it reminds me of Mom.  Her smile.  Her laugh.

I suppose that’s the reason I do not find being in the Kitchen to be a chore.  Holding different ingredients in my hands, sends a message to my brain about something wonderful associated with it.  Then, my Brain and Heart go off to gossip about it.  Even something as mundane and ordinary as chopping Celery provides such a crispy and juicy crunch each and every time the knife meets the board.  Each and every ingredient also so freely provides an individual perfume of their own.  The Kitchen is like my very own Symphony.  The entertainment is free and the quality is always guaranteed.

Spicy Pink Argentinian Shrimp, Sauteed Green Beans with Garlic Chips, and Steamed Rice.

For Dessert, we had Tea & Cookies!!

PG Tips & Soft & Tender Ginger Cookies