jamaican me crazy!
Refreshing agua frescas, a combination of water and fruit, seeds, flowers, can do a great job in quenching your thirst and not letting into the juice addiction. Ok, maybe we’re the only ones with the juice addiction (we seriously try not to buy any, otherwise its gone within a day!). We recently went on a brief detox, eliminating sugar, dairy, gluten, caffeine which meant, no juice! No juice (to me, Caroline) means BORING water all the time, so I decided to replace my iced coffee/juice addiction with a light, detox-worthy drink, Jamaica (pronounced HA-my-kah), a hibiscus tea. I adapted a recipe from Heidi Swanson’s Super Natural Cooking by using agave nectar rather than sugar and diluting it a bit more.
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Make it Snap-py!
When Art in the Age released ROOT last year, we thought it was the best thing to hit our highballs since we’d discovered the beauty of bourbon (not to mention it looked lovely in our liquor cabinet). So of course we were amped to try the Philly folks’ new spirit SNAP, which hits home bars everywhere in August. While the cinnamon-y, vanilla-y, ginger-y flavors of SNAP (yeah, it tastes like a gingersnap but without any sickly sweetness. Yum.) are super well-suited for the cooler months, we ran through a handful of recipes the lovely folks at Art in the Age suggested and found on that’s perfect for summer. (The one we decided was PERFECT for fall will run in the next issue of BUST, so stay tuned!) Oh, did we mention SNAP is certified organic and 80 proof? Yeah, you want this in your glass. And with only three ingredients, this SNAP-inspired cocktail couldn’t be easier to mix.
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OLÉ to Molé!
This is the last of our Oaxacan posts, I (Caroline, here) wanted to share with you my experience at a cooking class I took while in Oaxaca. I met 2 wonderful people, Australians nomadically living in Oaxaca who are currently working on a cookbook about Mexican food. I know, it sounds strange but after taking the class, meeting the people, and tasting the food, its not so weird. Travis Harvey and Kerin Ferguson have done their fair share of research, visiting the local farms to learn about the agriculture, getting to know the Mexican people and their food. The class was really fun and we learned everything from the basic tools necessary to a little bit about food chemistry! Continue reading OLÉ to Molé!…
Recent bounty!
Our recent bounty from the Community Garden! So crazy! I can’t wait to start pickling and canning and eating!
Food Adventure: Oaxaca
This is a special food adventure because I (Caroline, speaking) got to travel all the way to Oaxaca, Mexico to go adventuring. I’m not sure if you’ve noticed but, we, numnum girls, LOVE mexican food. Moving to New York from California was hard on our burrito/taco lovin’ mouths because it was so hard to come by, thankfully times have changed.
Oaxaca is known for their chocolates, coffee, and MOLÉ. Oaxaca is an amazing place for food, everything was super tasty and crazy cheap. We had street food most of the time but it ended up being way better than fancy restaurant meals.
Our first meal was at the local, organic market which sets up every Sunday at the ferrocarrîl museo, an old railroad yard. Dining al fresco, underneath the trees with fresh corn, squash, squash blossoms underneath the trees was the perfect welcome. All the tortillas were being freshly made in front of us, blue corn tortillas were soft and slightly crisp. There’s also a vendor from Italy, whose wife is from Korea (after having met in India, then moving to Oaxaca) so they had some pastries, pizzas, a couple of korean items, and a wonderful chai.
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