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youcanstayinmyheart · 7 years

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the barista effect (1)

[ gif posted by nochuie ]

» 1 / 2

» Pairing: Jeon Jungkook x Reader

» Genre: Fluff, Coffeeshop AU

» Word Count: 2,965

» Description: you meet him when he comes into the coffee shop you work at, and he keeps coming back. is it because of you, or the coffee? (i wanted to write this because i work at starbucks and i love jungkook lmao i’m such trash)

» Music inspiration: basically just listened to this

❀ ❀ ❀

The first time you two met, he had come in to order seven drinks.

Five iced americanos, black, and a vanilla bean frappuccino with extra whipped cream; the final drink, you came to realize, was for him. He was having trouble deciding on what to get, and you felt sympathetic due to his thick accent; clearly he was not fully fluent in English but was doing his best, glancing down at his phone every few seconds.

As you stood there, waiting patiently for him to sound out the word “mocha” with what you hoped was a sweet smile and not an exhausted one, though you were exhausted from the hectic week, you looked him over. He was sporting a messy haircut, golden brown in color. A simple white t-shirt that was a tad see-through left you with warm cheeks because it clearly defined his toned chest, and lastly he seemed to be wearing baggy jeans with a good amount of holes. Something about him had this...aura of importance, yet he was dressed so casually. Like he had recently rolled out of bed and needed to run some errands.

You weren’t one to judge.

“...Iced mocha,” his quiet voice finally said, snapping you out of your admittedly embarrassing once-over. As you nodded and reached for the right sized cup, uncapping your black marker, his eyes settled on your face for the first time. You quickly noticed that they were dark in color, like an espresso bean. The thought brought the corner of your lips up slightly, but you held back a chuckle, instead prompting him for a name.

He blinked twice, head tilting slightly as he repeated the word: “Name?”

“Yes, could I have a name for your order?” You did your best to sound out every syllable, without sounding like you were speaking to some kind of toddler. You had foreign customers in all the time, and three years into your job as a barista you were pretty used to speaking with them and understanding what they were trying to convey.

The young man cleared his throat, eyes wandering as if he were suddenly nervous. “Uh...J-...N-Nochu.”

Your eyebrows shot up. What? “I’m sorry?”

He repeated, “Nochu. No-chu.” And then he smiled, with a proud nod of his head after helping you sound it out.

You wrote the name down quickly on all of the cups, ringing up his total and taking the money he handed you. After rolling your sleeves up a bit, you set to get to work. Thankfully, the day had been dragging on and not many customers were coming in, most likely due to the weather. And with your co-worker on a lunch break, that meant you were alone for a bit. Seven drinks for one order usually made your heart sink, caused irritation to creep up your spine and give you a headache; it certainly helped that this customer oozed politeness.

If you were being honest, his visage definitely softened your mood too.

This guy that apparently went by “Nochu” stood at the pickup counter, tapping his fingers along the countertop rhythmically. His doe-eyes shifted around the shop, and due to your experience with customer service, you could tell he was nervously trying to find anything to grab his interest. You remained silent as you multitasked, pulling shots for the americanos and spinning around to the other side of the counter to make the frappuccino. Letting out a sigh, you allowed yourself to spare him another look, and at that moment your eyes met.

Your heart jumped a bit, but outwardly you kept calm and smiled. He returned it, albeit shyly. The blender stopped roaring and you removed the pitcher to pour the drink and finish it off, sliding it over to where he waited.

“Oh, you might need a tray or two,” you said, mostly mumbling to yourself. A bad habit of yours. You reached over and grabbed a couple of drink trays for him, knowing there was no way he’d be carrying all seven drinks out without some kind of assistance. Your good conscience wouldn’t allow it, either. “There we go. The last few drinks are coming right up.”

Warm, dark espresso eyes met yours again. You felt a pang of guilt and wondered if he could understand you. Awkwardly, you gave him a thumbs up before adding ice to the last americano.

And then, he laughed. It was the cutest sound you’d heard all day.

“Thank you,” he drawled, flashing a brand new smile that reminded you of an adorable rabbit. God damn. “You are...good...barista.”

That earned an embarrassed giggle from your end. “Thanks. I’d like to think so!” Seconds later, you stumbled over your own foot, and prayed he wasn’t watching.

Knowing your face was now pink, you stirred his iced mocha latte and noticed he now had a phone pressed to his ear. He spoke in a hushed tone, in a language that was certainly not English. Your curiosity was piqued, but of course you weren’t about to go digging. You didn’t even know this Nochu.

You were really wanting to, though.

After hanging up, he grabbed a handful of straws and looked around himself, wondering where he could put them. You were about to grab him a bag, but turned back and saw that he had stuffed them into the front pocket of his jeans.

I mean, whatever works! You giggled aloud, and his eyes shot up.

“Have a nice day,” you said, unable to hold back your smile and a little wave. “Enjoy your iced mocha.”

Balancing the two trays atop his palms, he spoke something your brain couldn’t translate--he realized this and quickly replaced it with, “Yes. Enjoy! You too.”

He walked out, and you were left picturing that bunny smile for the rest of your shift.

❀ ❀ ❀

Over the next few weeks, that cute stranger turned into a regular customer. You were certainly not complaining. He didn’t order seven drinks every time, which you were relieved about, but it would not have given you any ill feelings towards him even if he did.

Something you had begun to notice was that his English was getting better. He was a bit more open, and tried to talk to you instead of pressing his mouth shut and listening to his music. You still didn’t know him, but you were secretly proud of him. English was difficult and the fact that he was learning, whatever his motivation, impressed you.

Another thing that tickled you was when you asked for his name, once in a while he would throw some random other one at you. You had started to know him as Nochu, real name or no, and suddenly one visit he was responding to your question with, “Justin Seagull” and a wide grin.

He was so good at making you laugh, too. He was pretty goofy, and you found yourself with a little crush in no time. I mean, who were you kidding--handsome, funny, fashionable, and strong? (You’ve witnessed him carry a large duffel bag and two full trays of drinks without so much as a huff of exertion.)--he was a complete package!

Which, you realized, probably meant that he was taken. There was no doubt, right? His partner was probably just as cute as he was, would blow any cute barista aesthetic you tried to display out of the water.

You really tried not to think that way whenever he came by. He isn’t some prize to be won. He seems like a genuinely good person.

And he was about to prove it.

❀ ❀ ❀

You were all set to close up, with ten minutes to spare. After vigorously wiping down the counters, you spun around to check the register for the time, and suddenly there stood a man and you jumped out of fear.

“Sorry!” he instantly spoke up, chuckling a bit awkwardly. Your heart racing, your own laugh came out in a similar fashion. “I didn’t mean to spook ya.”

“It’s okay,” you assured him, shaking your head and stepping forward. “I was just focused on my cleaning. What can I get for you?”

The man thought for a minute and finally decided on a frappuccino. Of course. You weren’t really in the mood to have to wash more dishes, but there was no way you would refuse to make him one.

“Coming right up!” you chirped, heading over to the drink making station.

As you went through the process, your back turned to him, you had this strange sensation. Like, eyes were on you from somewhere. You couldn’t help it and glanced back at him, trying to act like you may have forgotten where an ingredient was.

The man’s eyes were right on you. Uneasiness oozed into your chest.

“You’ve been working here for a long time, right?” he asked, his voice a bit lower than when he had just talked to you. A smile spread on his face, and it was different. “Whenever I come in, you’re here.”

“Ah, yeah,” you replied distractedly, scooping ice and putting it into the pitcher. Your thoughts were racing a little and you silently repeated your anxiety mantra. You’re okay, everything’s okay. “Three years! Sometimes I feel like I don’t ever get a day off!”

You didn’t want to ignore him, so you tried keeping up the conversation good-naturedly. There was just something that was screaming in the back of your head, something wasn’t right. Maybe the way his eyes never left you, even when you moved about behind the counter. How he kept asking questions about you and your personal life, which seemed innocent at first and then traveled into the territory of why do you need to know.

“Well, I’m really glad you had a nice Christmas!” Taking the drink from your hand, he inserted a straw and took a long sip, still eyeing you. You stood there for a moment with a quick smile, hoping to start your closing duties. It had probably been five minutes, and there was no one else in the shop besides the two of you.

“Yeah, you too. Have a good night,” you said politely, hoping this would end the interaction and you could get back to work. You were ready to get home and take a nice bath and get to sleep…

“It would be much better if I could talk to you longer.” That smile again. You had bent over to pull out the small vacuum for cleaning, and when you heard him your head snapped up.

He was checking you out.

The store suddenly felt smaller and darker.

“I-I, uh, that’s nice of you, but I’m actually supposed to be closing in-- right now! Haha. I’m sorry!” You hoped he bought your apologetic smile, because you really weren’t sorry. He was creeping you out.

The man pouted, setting his drink down on the counter by your register and leaning against the pastry case. “Aw, really? Even if I pay you, you can’t talk to me?”

What the actual fuck? “Er… I can’t--”

“What if I refuse to leave?” His eyes were unreadable, and he smirked in your direction. Your blood ran cold. “Would you talk to me then? Or make me leave?”

These felt like loaded questions, bullets striking you in the chest and making it hard to draw in air. Your tongue felt swollen and dry in your mouth. You really didn’t know what to say.

Swallowing, you offered, “Maybe...next time you come in…”

“No.” His palm was flat on the counter now, and he was leaning closer. This all felt so predatory. “I’m here right now, and I would really like to talk… Or, if you want instead…” He trailed off, licking his lips in an obvious hint.

Oh my god.

Your phone was in your back pocket, but you wouldn’t be able to get to it without him seeing, possibly grabbing it from you. He was tall, and you’re sure if he really wanted something from you he could take it. You were not strong physically or emotionally.

You pictured yourself naked and crying in the darkness behind the shop.

“What do you say?” the man mumbled, his voice thick and lustful. You felt tears building in your eyes, stinging.

And then, a noise. A door opening.

You both looked for the source, your expressions equally surprised. Who would even be coming in past closing time--

Nochu.

“Hello!” he greeted cheerfully, walking towards the counter with a warm smile. He seemed a bit tired, sweat shined on his exposed skin and his breathing was slightly labored. As he got closer, it was as if he felt the tension in the air; his dark eyes shifted to the man that was practically threatening you, and then back to your face. Your mind screamed at him to get help, to make him leave, anything.

He was a miracle, you swear.

“Oh, is it closing time?” his gentle voice asked, smiling apologetically at you. “Sorry. I had work...wanted coffee. But that’s okay!”

The man with the frappuccino glared outright at him, and you took the opportunity to slide your phone out into your palm while he didn’t notice. The two men stared at each other, one taller and angry, and the other clearly unperturbed.

“We should go, so she can clean,” the one known to you as Nochu offered nicely, eyes searching the other man’s face. Looking at him, you felt...safe. It’s like he knew exactly what he was doing. “Something to say?”

“...We were just talking. If anyone should leave, it’s you, who came in after closing time. I was already here with her, and she was willing to keep the store open for me.” For such bullshit, he was uttering it so convincingly, as if he was under some delusion of his own mind.

The younger man’s smile faded. He turned his head slowly to soak in your expression, your body language, and, possibly, the fear in your eyes. Once he had what he needed, he turned back.

“I think,” he began, his voice a pitch lower than you were used to hearing, “you should leave. She...no interest.”

“Excuse me?”

With a small sigh, he reworded, clearly piecing together the sentence in his head beforehand; “She is not interested in you. Please, leave her alone.”

In awe, you remained silent. You never expected a development like this.

A hateful laugh cut through the silence. “Oh, really? Are you going to make me leave?” he challenged the younger brunette, looking down at him as if he were superior.

In return, the one you had come to trust glared back with a level gaze. You had no doubt that he could pound this guy into the dust if necessary. “Yes,” was his response.

Apparently deciding it wasn’t worth his time--whether or not he was afraid is a different story--the predator scoffed and grabbed his drink, cursing under his breath yet loud enough for anyone to hear. “You’re lucky I have somewhere to be,” he growled, walking to the front of the store and literally throwing his drink into the trash can. “Fucking brat.”

As soon as the door closed behind him, you let out the breath you were holding. Your knees felt weak, so you steadied yourself on the counter with one arm. “Thank god…”

Your friend--friend?--regarded you with clear concern. “How you feel? Okay now?”

A breathy chuckle escaped you and you nodded to him. Add selfless to that list of qualities…

“Thank you, so much,” you said quietly, glancing at the front door out of paranoia. “I didn’t know what to do…”

“I will help you, anytime.” His smile was so warm and kind as he looked at you. It was like he was piecing you back together with his eyes. “You can...call me.”

As you were about to express confusion, and probably embarrassment, he reached into his pocket for his phone, scrolling and typing away until he faced the screen towards you.

It was a message that he had translated into English for you: “If anything like this happens again, or you need any other help, call or text me. Here is my number: *********”

“Oh,” you breathed, finding that your heart was in your throat. You didn’t think you would ever get his number… Much less because of some incident like this. You had to fight the smile off your face as you took out your own phone, adding him to your contacts list.

Just as you were about to type in the name as Nochu, something occurred to you.

With a playful quirk of an eyebrow, you looked up to him and found his eyes sparkling. “What’s your name?” you asked. “Your real name.”

The young man digested your question, and a second later he let out a snicker that reminded you of a mischievous child. He seemed amused by your playfulness, and something about his expression said that he was impressed by you; perhaps for knowing he had never actually given you his name before. His attention immediately went back to his phone, and after typing he showed you another message, although this time he spoke it for you as well. He sounded very happy.

“My name is Jungkook.”

i’m planning on continuing this, especially if people like it! i haven’t written anything in a long while so i feel a bit rusty atm. i hope anyone that reads this enjoys it! feedback is totally welcomed!! :)

#bts fic #jungkook x reader #bts fluff #bts au #jk x reader #bts scenarios #jungkook scenarios #writings

101 notes · View notes

ladystylestores · 4 years

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Cherry Limeade, easy cherry limeade

Cherry limeade, quick easy version for a refreshing drink. Quick video, step by step pictures.

I started buying cherry only last year, have not tasted before other than the preserved/ glaced cherry in cakes. Somehow thought it would be sour or something. Some how once bought and it was too good. I soak it in salted water and ended up eating it with a sprinkle of salt. Have you tried nava pazham with salt? It was something like that and we liked it.

Though we did not continue eating with salt, we occasionally buy and consume when it’s fresh stock and there’s a good deal. Now after long time got it, had some left over so thought of trying limeade and posting here too. We loved it. Never thought it will give such good colour. This is simple version than cooking it and processing. Check out my Strawberry watermelon juice.

Print Pin

<![CDATA[.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }]]>

Cherry limeade, quick easy version

Cherry limeade, quick easy version for a refreshing drink. Quick video, step by step pictures.

Equipments (Amazon Affiliate links)

Cup measurements

Ingredients

10 cherries

1 lime large

4 tbsp sugar

1/8 tsp salt

water as needed

Ice cubes for serving

Instructions

How to pit cherries:

Clean, wash, stem the cherries. Insert a straw through the place were it was attached to the stem/ stalk.

The seed will come through when the straw comes out. Repeat to finish all.

To make cherry limeade

Place pitted cherries in blender with sugar. Puree it well.

Pass through metal strainer. Add approx 1 cup water and bring out all the juice through the strainer.

Add salt, squeeze lime. Mix well.

Fill half of the serving glasses ice cubes. Pour the limeade over it and serve immediately.

Notes

You can reduce or increase sugar as per taste.

Use lemon if you like to use it. Lime is green in colour, sour in nature than lemon. So adjust accordingly.

Sugar can be substituted with any natural sweeteners like honey.

Salt balances the sour/ sweet taste.

Since we serve with lot of ice, water quantity has to be adjusted as needed.

Cherry limeade method:

How to pit cherries: Clean, wash, stem the cherries. Insert a straw through the place were it was attached to the stem/ stalk.

The seed will come through when the straw comes out. Repeat to finish all.

To make cherry limeade: Place pitted cherries in blender with sugar. Puree it well.

Pass through metal strainer. Add approx 1 cup water and bring out all the juice through the strainer.

Add salt, squeeze lime. Mix well.

Fill half of the serving glasses ice cubes. Pour the limeade over it and serve immediately.

Enjoy the refreshing tasty drink!

Source link

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from World Wide News https://ift.tt/2ORKg26

#World Wide News

0 notes

easyfoodnetwork · 4 years

Text

Cherry Limeade, easy cherry limeade

Cherry limeade, quick easy version for a refreshing drink. Quick video, step by step pictures.

Print Pin

0 from 0 votes

Cherry limeade, quick easy version

Cherry limeade, quick easy version for a refreshing drink. Quick video, step by step pictures.

Course Drinks

Cuisine Indian

Prep Time 10 minutes

Cook Time 0 minutes

Servings 2

Equipments (Amazon Affiliate links)

Blender or mixie

Cup measurements

Ingredients

10 cherries

1 lime large

4 tbsp sugar

1/8 tsp salt

water as needed

Ice cubes for serving

Instructions

How to pit cherries:

Clean, wash, stem the cherries. Insert a straw through the place were it was attached to the stem/ stalk.

The seed will come through when the straw comes out. Repeat to finish all.

To make cherry limeade

Place pitted cherries in blender with sugar. Puree it well.

Pass through metal strainer. Add approx 1 cup water and bring out all the juice through the strainer.

Add salt, squeeze lime. Mix well.

Fill half of the serving glasses ice cubes. Pour the limeade over it and serve immediately.

Video

https://youtu.be/_ljmH9Lpty0

Notes

You can reduce or increase sugar as per taste.

Use lemon if you like to use it. Lime is green in colour, sour in nature than lemon. So adjust accordingly.

Sugar can be substituted with any natural sweeteners like honey.

Salt balances the sour/ sweet taste.

Since we serve with lot of ice, water quantity has to be adjusted as needed.

Cherry limeade method:

How to pit cherries: Clean, wash, stem the cherries. Insert a straw through the place were it was attached to the stem/ stalk.

The seed will come through when the straw comes out. Repeat to finish all.

To make cherry limeade: Place pitted cherries in blender with sugar. Puree it well.

Pass through metal strainer. Add approx 1 cup water and bring out all the juice through the strainer.

Add salt, squeeze lime. Mix well.

Fill half of the serving glasses ice cubes. Pour the limeade over it and serve immediately.

Enjoy the refreshing tasty drink!

The post Cherry Limeade, easy cherry limeade appeared first on Raks Kitchen.

from Rak's Kitchen https://ift.tt/30zcHHo https://ift.tt/3jq9oLc

Cherry limeade, quick easy version for a refreshing drink. Quick video, step by step pictures.

Print Pin

0 from 0 votes

Cherry limeade, quick easy version

Cherry limeade, quick easy version for a refreshing drink. Quick video, step by step pictures.

Course Drinks

Cuisine Indian

Prep Time 10 minutes

Cook Time 0 minutes

Servings 2

Equipments (Amazon Affiliate links)

Blender or mixie

Cup measurements

Ingredients

10 cherries

1 lime large

4 tbsp sugar

1/8 tsp salt

water as needed

Ice cubes for serving

Instructions

How to pit cherries:

Clean, wash, stem the cherries. Insert a straw through the place were it was attached to the stem/ stalk.

The seed will come through when the straw comes out. Repeat to finish all.

To make cherry limeade

Place pitted cherries in blender with sugar. Puree it well.

Pass through metal strainer. Add approx 1 cup water and bring out all the juice through the strainer.

Add salt, squeeze lime. Mix well.

Fill half of the serving glasses ice cubes. Pour the limeade over it and serve immediately.

Video

https://youtu.be/_ljmH9Lpty0

Notes

You can reduce or increase sugar as per taste.

Use lemon if you like to use it. Lime is green in colour, sour in nature than lemon. So adjust accordingly.

Sugar can be substituted with any natural sweeteners like honey.

Salt balances the sour/ sweet taste.

Since we serve with lot of ice, water quantity has to be adjusted as needed.

Cherry limeade method:

How to pit cherries: Clean, wash, stem the cherries. Insert a straw through the place were it was attached to the stem/ stalk.

The seed will come through when the straw comes out. Repeat to finish all.

To make cherry limeade: Place pitted cherries in blender with sugar. Puree it well.

Pass through metal strainer. Add approx 1 cup water and bring out all the juice through the strainer.

Add salt, squeeze lime. Mix well.

Fill half of the serving glasses ice cubes. Pour the limeade over it and serve immediately.

Enjoy the refreshing tasty drink!

The post Cherry Limeade, easy cherry limeade appeared first on Raks Kitchen.

from Rak's Kitchen https://ift.tt/30zcHHo via Blogger https://ift.tt/3fZKHDu

#Blogger #Raks Kitchen

0 notes

artsoccupychi · 6 years

Text

Healthy Travel Food – The Ultimate Packing Lists for Eating Right on a Trip

I’m a busy single mom who does a lot of traveling, with and without my kids. Part of my journey to excellent health was learning habits and recipes that we enjoyed, that happened to also be really nutritious. But another major step was key to my being able to rehab my family’s health, many years ago when I got serious about ditching the Standard American Diet. And that is, learning how to be prepared, with ideas, and healthy options away from home.

In this article:

Finding Out How to Eat Healthy When Traveling

Packing for a Healthy Road Trip

A Healthy Plane Trip Food List

Tips for Finding Healthy Food While Traveling

Plan Your Food for Traveling

Packing Healthy Travel Food

Finding Out How to Eat Healthy When Traveling

Running kids to sports practices, attending “home” and “away” games for four competitive athletes, playing a traveling, competitive sport myself, and traveling all over the country giving lectures for six years, made me get creative about staying healthy travel food while on the road.

In addition to those times away from home, I’ve gone on vacations and humanitarian service missions, where I’ve taken my entire family to developing countries for several days or even weeks at a time.

How do I feed myself and my family well when I’m on the go and away from home so often?

I’ve been asked this question countless times, and I’m happy to share with you my strategies.

Packing for a Healthy Road Trip

Car trips are easier to plan for than plane trips because they are conducive to bringing coolers and a box of ingredients and equipment, and quarts of green smoothies for your first few days.

And more often, when you drive, you’ll have access to a kitchen, where you’re going.

You can eat healthy travel food even on long car trips, like one we took to Disneyland.

Our Disneyland Road Trip Food List

We brought enough food and snacks for two meals per day. (Make sure you book a hotel with a mini-fridge, but if you tell them you need it for medical purposes, they have to provide it.)

Then, I ask Siri for a salad bar or vegan restaurant nearby.

Our Disneyland healthy travel food packing, for a family of 6, looked like this:

In the Cooler:

Bags of baby carrots, sliced cucumbers, raw sweet potato sticks

½ gallon homemade yogurt

2 bags Costco organic mixed greens

1 bag Costco frozen mixed berries

a pint of soaked/drained sunflower seeds (to add to granola for breakfast)

a quart of alfalfa/radish/clover sprouts (to add to granola for breakfast)

In the Box:

BlendTec for a family, Nutribullet for a single person with limited ability to pack (can go in a suitcase easily)

Disposable cups, straws, bowls, spoons, and resealable baggies

Knife and cutting board for smoothies (I use it even on hotel room tables or vanities)

Containers with tight-fitting lids, for smoothies

Backpack for taking food to the parks

3 loaves whole-grain bread

organic peanut butter-honey (pre-mixed for sandwiches)

A gallon bag of homemade granola (*recipe below)

3 boxes rice milk

A gallon bag of soaked/dehydrated Teriyaki Almonds (*recipe below)

Tonya’s “For Cryin’ Out Loud Dehydrator Onion Bread” (*recipe below)

1 bunch ripe bananas (for green smoothies; also add to yogurt for breakfast)

bags of washed apples, pears, plums, celery sticks

Ziploc bags of dried fruit

Powdered greens and a shaker cup

5-gallon jug of filtered water

Avoid Processed Food Overloads

Not only did bringing our own healthy travel food to save us a lot of money, but we also didn’t feel horrible and sleep 10 hours a night to recover from a day of trans fats, chemicals, food dyes, and sugar from eating Disneyland food.

Our digestive function didn’t shut down, we didn’t struggle with blood sugar lows and resulting crabbiness.

Save Money and Eat Healthy

All in all, we may have enjoyed our vacation much more, in addition to saving a boatload of money compared to what we saw others doing.

When you travel, if you don’t think ahead about healthy travel food, you are more likely to be trapped in the worst of the Standard American Diet!

Tip: Try this make-ahead mix to travel with, for a healthy flax muffin-in-a-cup made in your hotel room!

A Healthy Plane Trip Food Packing List

Traveling by plane for an extended trip (especially with children) takes a little different planning.

For example, Europe for 3 weeks was a tricky trip. I want to share how we went and ate well (5-10 raw vegs/fruits daily) without hassle or excessive expense.

Making do Without Appliances

We had no green smoothies as a crutch because you don’t go to little European hotels with an appliance, nor will an appliance company cover your warranty if you blow it out with the weird plugs in various countries.

Plus, we had flights from Venice to Barcelona, and Barcelona to Paris, with strict weight requirements. A turbo blender is just too much weight.

We packed these healthy travel food options in our suitcases to take with us.

The Best Travel Food to Bring with You

1. A good organic powdered greens product. This saved us, nutritionally, in the absence of green smoothies! I stirred a large spoonful into a glass of water for everyone, morning and night. (If you would like to order from our friends at Organifi, use coupon code ROBYN15 at checkout–you’ll get 15% off your order!)

2. Grape Nuts, Shredded Wheat, Costco Granola, and Rice Dream. Double bag the rice milk in gallon Ziploc bags: two fit perfectly in one bag (you’ll need to put liquids in your checked baggage, not your carry-on).

Remove the Grape Nuts from their boxes (we bought the big Costco ones) and add another layer of protection with a gallon freezer bag. You don’t want these things exploding in your suitcases.

3. Gallon freezer bags of homemade granola, and pint bags of dry, raw seeds like pumpkin and sunflower, on a trip, are lifesavers.

Along with a box of rice milk you bring, they’re a breakfast that will serve you well for the most important meal of the day, helping you avoid a crappy hotel continental breakfast, which is never, in any country, an option that will give you sustained energy for the day.

Soak the seeds when you get to your destination, pour the water off the next morning, and use the seeds stirred into the baked granola, for living enzymes, the world’s healthiest fats, and powerful nutrition to power through until lunch!

Even restaurant breakfasts (which take time from your touring and are expensive) are pretty much never nutritious. We bought bananas in the market, upon arrival, to add to our cereal.

4. Paper bowls and plastic spoons (for breakfasts).

5. Snacks like sprouted Teriyaki Almonds (*recipe below), organic plant-based bars you bring from home, and apples travel well.

6. Frozen plastic pint and quart containers of green smoothies, or frozen green juice, double bagged, and rolled into pairs of jeans in my suitcase at the last minute.

This works when the hotel we’ll be arriving at has a fridge. If it doesn’t, you can get some ice and put green smoothies in the sink, with ice, to keep them cold for a couple of days. This is a bit of a hassle.

You can even get through Security with a pint of frozen green juice. (It’s not liquid!)

7. A 32-oz. bottle of water in everyone’s checked luggage, to tide us over till we’re able to stop and buy gallons of distilled or filtered water, so we don’t end up not drinking enough or drinking fluoridated, chlorinated water from taps or drinking fountains.

Make sure you’re drinking a lot of water when you’re traveling, especially with airline travel, because drinking lots of clean water is even more important than food.

Tips for Finding Healthy Food While Traveling

It’s not true that you can’t find something good to eat when you’re traveling. It is, however, true that you have to try a bit harder than when you’re at home.

Just know what you’re looking for. First and foremost, you’re looking for opportunities to get greens and vegetables (priorities #1 and #2) because those are the base of the pyramid, the most important foods, and also the hardest healthy travel food to find when traveling.

So when you can, find them, buy them, and eat them however you have to—even by the handful, plain!

More tips for travelers:

1. Look for Produce Stands and Local Farmers’ Markets.

You’re enjoying local fruit and vegetables in season, and can be part of your touring the area and experiencing what they grow there!

For example, when we went to Europe, we’d stop at a market and buy some healthy travel food options like this every day for lunch:

6 nectarines

6 large carrots (I never saw baby carrots in Europe)

A loaf of whole grain bread (a comedy of communication errors in a bakery in Paris taught me that “complete” is the word in France to describe whole grains).

Some local cheeses and mustard and tomatoes for the bread.

John Robbins | The Food Revolution

(Read John Robbins’ The Food Revolution on how European meat/cheese is highly government regulated and not full of antibiotics, steroids, infected pus and other lovelies like the U.S. products contain. Also, bread is made fresh, without hybridization of the wheat, without preservatives, and Europe does not have the glyphosate [Roundup] issue. So many people with gluten issues do fine with European bread.)

Shop at a Grocery Store and Eat Local Food

We’d wash the fruit and carrots, toss all the stuff in a backpack, and stop in a park somewhere to eat each day.

Part of the fun was going in the little local grocery markets to see what they have.

Finds like this make you feel at home in a strange city and add to the sense of discovery and accomplishment in your travels.

2. Know What to Look for in Restaurants.

While traveling to Europe (and often stateside), we would eat dinner in a restaurant. I’m certainly not going to take my kids to Italy without letting them try gelato and pizza!

Try a Lot of Local Cuisine

(Of course, the pizza bears no resemblance to what is offered here in the U.S. It is much better for you, and you can get many lovely vegetarian pizzas, one of the most popular varieties being topped with mounds of raw greens.)

Ditto Barcelona, where we enjoyed the paella (vegetarian, of course) and gazpacho.

And France? I did not, myself, try the white bread, but let the kids do it once because my then-husband thought it was somehow important in their “experiencing” France.

And of course, they did fall madly in love with crepes.

(Can you believe I had never tried that hazelnut/chocolate spread, Nutella, in my life, before France? Note to self: avoid at home. Wow, it was yummy on crepes. Do not include this as part of my “eat healthy” tips.)

Indulge and Eat Healthy

So, we did indulge, but always with a big green salad.

(I learned, after my childhood of severe hypoglycemia, that if one eats refined sugar now and then, it should be done only after a good, healthy, high-fiber meal.)

The Europeans have lots of watercress and other lovely greens that we consider exotic here. And amazingly, even without my green smoothies, and despite a few servings of gelato and crepes, I came home the same weight and had lots of energy each day for our adventures.

Healthy Fast Food Choice

Stateside, Subway is our standby as “fast food” on trips. Here’s what you do: get the “wheat” bread and order a Veggie Delite.

Tell the teenage employee to put on LOTS of cucumbers, bell peppers, tomatoes, and shredded carrots, and spinach if they have it (skip the iceberg lettuce). For a sauce, we just do brown mustard.

Order a Large Veggie Sandwich

Then, your sandwich lies there, open, looking a little skimpy.

The “sandwich artist” awaits further orders. Do not, in the interest of being polite, leave with that skimpy sandwich. You say, can I have a bunch more tomatoes? Thanks! And how about a lot more cucumbers?

(Go through the whole vegetable lineup again if necessary. Smile and use all your chatty charisma, so as to not completely annoy the sandwich maker.)

The Perfect Packed Sandwich

When your sandwich is piled high with veggies, they manage to squeeze it shut and package it up for you, and you get a rather nutritious meal, at least compared to most fast food. I recommend the 12-inch to make it filling enough for hiking around, on vacation.

Look for Healthy Restaurants

Other restaurants we ask Siri about, on U.S. trips, are Cafe Rio or Bajio’s for the salad with whole wheat tortilla, no meat, lots of black beans, and extra romaine.

Think what chains you have found healthy options at, and look for them when you’re out of town.

How to Eat Healthy in Other Restaurants?

Robyn with her daughter Emma and Dr. Petra Wiechel, on her trip to WY, ID, UT.

If I end up at one of the really lousy Americana chains like Chili’s, Applebee’s, TGI Friday’s, etc., I ask for extra romaine on the side and dressing on the side (so you can use a minimal amount).

Avoid Mexican and Chinese restaurants, because they rarely have anything raw or nutritious on their menu.

Indulging While on Vacation

On a trip across the West with friends from Europe, at any of our given restaurant meal, some were having a couple glasses of wine with dinner, or dessert, or coffee after dinner.

All of us are very health-conscious people. My point is, we all indulge, on vacation. If we’re doing some great things, all day, to keep nutrient density high, hopefully, it’s enough to continue enjoying the vacation.

3. Look for Juice Bars and Salad Bars.

Greens are your #1 daily priority, and Google makes this easy.

I’ve found a juice bar and had a wheatgrass shot in the AMSTERDAM airport, and had another giant glass of made-to-order fresh carrot-celery juice in DOWNTOWN PRAGUE. That’s right, in the Czech Republic! Where a tour guide told us, “Our national vegetable is pork.”

Go for Green Drinks and Whole Foods

Buy green smoothies or no-fruit green juices, made fresh, with superfood additions. Some Whole Foods Markets have made-to-order juice bars.

In fact, Whole Foods was my go-to when I did my lecture tour for 6 years in 450 cities. in virtually every city we drove to, whoever isn’t the driver programs WFM in the GPS, to find the closest one. We’d get a giant salad bar to last lunch and dinner, plus a few healthy snacks and treats. It’s kind of an adventure, and it’s McDonald’s-like in that you know what you will get when you go there. Predictable and better than wandering around town hoping to find some reasonably non-toxic grub.

4. Don’t Buy Into the Idea that There’s Nothing Healthy to Eat in Airports.

You just have to look a little bit harder. I’ve found amazing quinoa/kale salad in the Phoenix airport recently, for instance.

Healthy Food Places in Airports

The Denver airport has a restaurant that serves only locally grown food selections. The Atlanta airport has a fresh juice bar. And you can get a green smoothie at Jamba Juice in most airports, though tell them to triple the greens and halve the fruit content.

Keep Looking

The point is, look around a bit, and you’ll find something plant-based, something whole, something that gives life rather than spends it. Anywhere in the world.

Here are some photos our readers shared with us, about healthy travel food “finds” on their vacations, plus a few of my own. You really can eat right, while traveling, with a bit of effort!

We got this healthy steamed and sautéed potatoes and veggies in a BBQ place in the Atlanta airport.

Look around after you’ve gone through Security and before you board your plane…Finding a good meal is a better use of time than sitting in the waiting area anyway. Survey what’s available and embrace the challenge of eating well. I found a kale-quinoa salad at a restaurant called La Grande Orange in the Phoenix airport.

And I found a juice bar inside an otherwise Standard American Diet place called Mediterranean Grill in the Detroit airport, where I get a celery/carrot juice, made fresh to order, anytime I fly through Detroit.

Check out this unassuming little place, on one end of New York City’s Canal Street, where Coach Judi and I got a 16 oz. organic, fresh-pressed parsley, cucumber, celery, carrot, and beet juice in two minutes flat. Vibrations high for the rest of the day!

Myra Johnson of Utah took her family to Rocky Point, Mexico on a humanitarian trip and stopped at “Mario’s” for food. Fresh smoothies were the main feature, with spinach, barley, flaxseed, and even asparagus! One of the smoothies Mario makes with his 11 blenders is called “Para El Estrenimianto”—for constipation! Myra took her family again the next day.

Our webmaster Jason’s wife and little boy enjoyed a green smoothie of peas, cucumbers, broccoli and spinach in a mainstream place you’d never guess would have such a great option.

Plan Your Food for Traveling

I hope these ideas are useful to you, and the recipes I made before our Disneyland trip are below for your enjoyment! And grab our Healthy Travel Food Packing List, here! It’s free and it’ll make eating healthy on your next road trip or vacation a breeze!

Special Offer! Want more ideas for healthy travel food while on vacation, on a budget, or with little time? Want to know how to get your kids to buy into healthful eating? Get my books How To Eat Right In The Real World and How To Raise Healthy Eaters at 50% off the already discounted set! Enter the coupon code ROADTRIP at checkout!

Recipes:

Teriyaki Almonds

Candied Almonds

Homemade granola

Tonya’s onion bread

What’s in your travel food list? Share them with us in the comments section below!

Disclosure: This post may contain Affiliate links that help support the GSG mission without costing you extra. I recommend only companies and products that I use myself.

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#infrared saunas #healthy

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williamrwrights · 7 years

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What’s On the Menu After Dental Implant Surgery?

One of the questions clients commonly ask while preparing for dental implant surgery is, “What should I eat after my procedure?” In a nutshell (definitely not these), for the first few days your best bet is to rely on soft foods that can be eaten at room temperature or above. Here are some excellent dietary tips compliments of One Healthy Lifestyle:

What to Expect Right after Your Implant Procedure

It is normal to have a lot of questions when you are about to go in for your dental surgery. One of the most common questions is, “What about eating after dental surgery?” Here is an outline of the typical recommendations given to patients who are just healing from dental surgery. These recommendations may be followed between each phase of the procedure as needed.

You can have liquids — room temperature or warmed (but not hot) is best because your gum line will be sensitive.

It is best to eat soft foods at first and for up to two weeks until you feel no discomfort while chewing.

Be sure not to eat any foods you think might be too irritating to your healing gums and jaw — such as citrus or very spicy foods. See more at One Healthy Lifestyle

Filling Soft Food Options

Shake up your diet during the healing process and experiment with some fresh, tasty smoothies. Juice, almond milk, yogurt and fresh or frozen berries provide a healthy base to deliver lots of vitamins and minerals that will aid the healing process. Check out this article for more helpful suggestions:

DIET: Eat any nourishing food that can be taken with comfort. Avoid extremely hot foods. Do not use a straw for the first few days after surgery. It is sometimes advisable, but not absolutely required, to confine the first days intake to liquids or pureed foods (soups, puddings, yogurt, milk shakes, etc.) Avoid chewing food until tongue sensation has returned. It is best to avoid foods like rice, nuts, sunflower seeds, popcorn, etc., which may get lodged in the surgical areas. Over the next several days you may gradually progress to solid foods. It is important not to skip meals! If you take nourishment regularly you will feel better, gain strength, have less discomfort and heal faster. If you are a diabetic, maintain your normal eating habits or follow instructions given by your doctor. More details at Oral Facial Surgeon

Make Your Grocery List Ahead of Time

Harrell Dental Implant Center is committed to ensuring an exceptional patient experience from start to finish. Your aftercare routine plays a significant role in your comfort and healing. We encourage our patients to plan ahead and gather their fresh groceries for smoothies and soups prior to the day of implantation. Having these items on hand when you’re back at home makes it easy to throw some fruits, yogurt and smooth nut butters into a blender for a quick and easy dinner smoothie. If you’re not the smoothie type, make a batch of your favorite cold soup ahead of time and freeze it. Offered below, courtesy of Coates Family Dental, is a recipe for a hearty and delicious, easy-to-eat homemade soup that’s sure to satisfy.

The day of your surgery and for the first 24 hours following, it’s a good idea to give your teeth a bit of a break. For this reason, cold soups, smoothies, jello/puddings, and cold drinks should be your main dietary intake. And remember, refrain from using a straw, because the sucking action can cause excess strain, move the newly formed blood clot, and delay your ultimate recovery.

Apple and Potato Soup

INGREDIENTS:

4 tbsp. butter

2 leeks (white part). sliced

5 cups tart apples e.g. Granny Smith peeled, cored, and chopped

6 cups chicken stock

2 cups potatoes, peeled and chopped

1 cup heavy cream, or half and half

2 tsp. Calvados (or apple brandy)

1/8 teaspoon cinnamon

salt and white pepper, to taste

2 apples, peeled, cored, diced, for garnish

2 tbsp. butter, for garnish

DIRECTIONS:

In a large saucepan. melt the butter. Sauté the leeks over medium heat, covered, for three to four minutes. Toss in the apples and cook, uncovered, for about five minutes, coating them well with the butter. Pour in the stock, add the potatoes, and bring the mixture to a boil. Reduce heat and simmer for 45 minutes. When the apples and potatoes are soft, puree the mixture in a blender — solids first — until smooth. Return the puree to the saucepan, and slowly stir in the cream, Calvados, and cinnamon. Season to taste. In a separate pan, sauté the diced apple in two tablespoons of butter until soft, for about 5 minutes. Remove from heat and drain on a paper towel until ready to serve. Refrigerate if you are going to serve cold, in which case you will want to over-season a bit. When ready to serve, top the soup with the diced apple garnish.

Now that you have a better understanding of your post-implant experience, it’s time to call Harrell Dental Implant Center and schedule your free consultation appointment. This is your opportunity to learn more about the procedure options and get detailed answers to any questions or concerns you may have.

Call 704-206-1330 or use the contact form on the website to make your appointment. During your consultation a complimentary digital smile preview (an $85 value) will be created to show how you will appear when your implants are in place.

Keep reading about What’s On the Menu After Dental Implant Surgery? at Harrell Dental Implant Center

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marykhughes · 7 years

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What’s On the Menu After Dental Implant Surgery?

What to Expect Right after Your Implant Procedure

You can have liquids — room temperature or warmed (but not hot) is best because your gum line will be sensitive.

It is best to eat soft foods at first and for up to two weeks until you feel no discomfort while chewing.

Be sure not to eat any foods you think might be too irritating to your healing gums and jaw — such as citrus or very spicy foods. See more at One Healthy Lifestyle

Filling Soft Food Options

Make Your Grocery List Ahead of Time

Apple and Potato Soup

INGREDIENTS:

4 tbsp. butter

2 leeks (white part). sliced

5 cups tart apples e.g. Granny Smith peeled, cored, and chopped

6 cups chicken stock

2 cups potatoes, peeled and chopped

1 cup heavy cream, or half and half

2 tsp. Calvados (or apple brandy)

1/8 teaspoon cinnamon

salt and white pepper, to taste

2 apples, peeled, cored, diced, for garnish

2 tbsp. butter, for garnish

DIRECTIONS:

Keep reading about What’s On the Menu After Dental Implant Surgery? at Harrell Dental Implant Center

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marygrice · 7 years

Text

What’s On the Menu After Dental Implant Surgery?

What to Expect Right after Your Implant Procedure

You can have liquids — room temperature or warmed (but not hot) is best because your gum line will be sensitive.

It is best to eat soft foods at first and for up to two weeks until you feel no discomfort while chewing.

Be sure not to eat any foods you think might be too irritating to your healing gums and jaw — such as citrus or very spicy foods. See more at One Healthy Lifestyle

Filling Soft Food Options

Make Your Grocery List Ahead of Time

Apple and Potato Soup

INGREDIENTS:

4 tbsp. butter

2 leeks (white part). sliced

5 cups tart apples e.g. Granny Smith peeled, cored, and chopped

6 cups chicken stock

2 cups potatoes, peeled and chopped

1 cup heavy cream, or half and half

2 tsp. Calvados (or apple brandy)

1/8 teaspoon cinnamon

salt and white pepper, to taste

2 apples, peeled, cored, diced, for garnish

2 tbsp. butter, for garnish

DIRECTIONS:

Keep reading about What’s On the Menu After Dental Implant Surgery? at Harrell Dental Implant Center

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harrelldentalimplantcenterblog · 7 years

Text

What’s On the Menu After Dental Implant Surgery?

What to Expect Right after Your Implant Procedure

You can have liquids — room temperature or warmed (but not hot) is best because your gum line will be sensitive.

It is best to eat soft foods at first and for up to two weeks until you feel no discomfort while chewing.

Be sure not to eat any foods you think might be too irritating to your healing gums and jaw — such as citrus or very spicy foods. See more at One Healthy Lifestyle

Filling Soft Food Options

Make Your Grocery List Ahead of Time

Apple and Potato Soup

INGREDIENTS:

4 tbsp. butter

2 leeks (white part). sliced

5 cups tart apples e.g. Granny Smith peeled, cored, and chopped

6 cups chicken stock

2 cups potatoes, peeled and chopped

1 cup heavy cream, or half and half

2 tsp. Calvados (or apple brandy)

1/8 teaspoon cinnamon

salt and white pepper, to taste

2 apples, peeled, cored, diced, for garnish

2 tbsp. butter, for garnish

DIRECTIONS:

Keep reading about What’s On the Menu After Dental Implant Surgery? at Harrell Dental Implant Center

from Harrell Dental Implant Center http://harrelldentalimplantcenter.com/your-post-implant-menu/

#Harrell Dental Implant Center

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hottytoddynews · 8 years

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CAJUN SOUTHERNISMS OF THE (MARDI GRAS) WEEK

Bonne Chance (pronounced bone shahnz): Good luck. Lache pas la patate (pronounced Losh pa la pa tot): “Don’t let go of the potato,” MEANING Don’t give up. Pauve ti bete (pronounced pove tee bet): Poor little thing, the Cajun version of “Bless her/his heart.” Ça va (Pronounced Sa va): THAT’S ENOUGH!

Mardi Gras 2017 ends this week, and the Christian Lenten season begins.

If living in Chicago, you might be celebrating Paczki Day, the Polish version of Fat Tuesday. If in Mobile, you might be stocking up on mini Moon Pies thrown at the parade instead of plastic beads. If in New Orleans, you might be sampling Gumbo Z’herbes along the parade route before heading off to a last pancake supper.

For folks around here, the party-to-piety confluence signals one last parade around The Square, along with a few more parties and pancake suppers.

It’s all for The Good of the Order, so to speak.

We may not have krewes throwing cheap plastic beads all over town, but Oxonians do our best to embody the spirit of Mardi Gras as popularized by our brethren down in the Bayou. We, too, love good food, good Spirits, and entertaining company that departs as soon as the party’s over.

My childhood home in Memphis was filled to overflowing with that distinctive cultural joie de vivre all year long. Channeling Julia Child, my dad would transform ordinary weekend gatherings into brunch parties, pairing elegant Spanish omelets by the dozen with chilled glasses of Ramos Gin Fizz. That old-style cocktail has been known to convert even uptight Easterners into Louisiana-style Francophiles.

The recipes in this week’s column embrace the spirit of the season, but are terrific any old time. As folks say near here, “Laissez les bons temps rouler.”

RAMOS GIN FIZZ

Henry Ramos created the original Ramos Gin Fizz in 1888 at his Imperial Cabinet Saloon, where by 1915 it took 32 bartenders to keep up with the 12-minute shaking production of one fizz at a time. The Roosevelt Hotel expanded the drink’s popularity, trademarked the name in 1935, and continues to make it, one 12-minute drink at a time. It’s one of the old-style signature drinks of The Big Easy. NOTE: DO NOT substitute other orange flavorings for the orange flower water, which may be found at specialty liquor stores or Middle Eastern shops that carry flavored waters.

1 to 2 oz gin 1/2 oz fresh lemon juice 1/2 oz fresh lime juice 2 oz whipping cream 1 oz simple syrup Splash of (3-5) drops orange flower water 1 large egg white Collins glass-full of ice cubes Chilled club soda or selzer Slice of orange, optional

Fill a Collins glass with ice cubes. Combine all remaining ingredients except the soda in a shaker or a blender. Shake vigorously at least 50 times, or blend until smooth. Add the ice cubes and shake again. Strain into glass. Add soda or selzer until the beverage foams to the top of the glass. Sip through a straw.

KING CUPCAKES

These brioche-dough cupcakes may be frozen if wrapped airtight. Use a thermometer to gauge temperature of the milk; it took me two 30-second zaps in the microwave to achieve.

1/2 c whole milk, warmed to 110˚F 2 (1/4-oz) pkgs rapid rise dry yeast 1/4 c white granulated sugar, plus 5 tsp 1/2 c (1 stick) unsalted butter, melted 3 egg yolks 1/2 tsp vanilla extract 1/2 tsp lemon zest (zested from about half a lemon) 3 tsp fresh lemon juice, divided 2 and 1 1-1/4 c all-purpose flour 1/2 c cake flour 3 tsp ground cinnamon, divided 2 and 1 1/4 tsp kosher salt 1 large egg, lightly beaten 1 c confectioners sugar 1-1/2 T hot water Purple, green and yellow sugar sprinkles

Prepare a regular muffin tin by lining each cup with a paper liner. Combine the milk, 1/4 cup of sugar and yeast in a warm bowl. Stir well and set in a warm place for about 10-20 minutes for yeast to proof (activate and start to foam).

In a second bowl, combine the butter, egg yolks, and lemon zest until well blended. Mix in 2 teaspoons of lemon juice.

Sift flour and dry seasonings into large mixing bowl and beat in the milk-yeast mixture and the butter mixture. Beat until it forms a dough. If sticky, add more flour, one tablespoon at a time until shaggy but still soft. Form dough into a ball. Place into a large warm bowl greased with shortening or butter. Turn dough ball to grease it all around. Cover with a cloth or towel and let rise in a warm place with no drafts. (I place it on a towel on top of a warming oven during cold weather.)

While dough is rising, combine first cinnamon and 5 teaspoons of sugar. To prepare the cupcakes, punch dough down on a surface lightly sprinkled with flour. (I use a large sheet of parchment paper.) Roll dough out into a 12-by-8-inch rectangle. YES, USE A RULER!

Sprinkle surface of the dough with the cinnamon sugar mixture. Carefully roll dough lengthwise into a 12-inch-long log. Make sure it is rolled tightly but evenly. Measure 12 one-inch lengths along the roll and cut. Position each cut into a muffin liner. Return the muffin tin to warm spot for 30 minutes.

Preheat oven to 375˚F while cupcake dough is resting and beat the remaining egg in a small bowl. At the end of 30 minutes, brush beaten egg over tops of each cupcake. Place muffin tin on center rack and bake about 20 minutes. While cupcakes are baking, combine the confectioners sugar, remaining lemon juice and hot water to create a sugar glaze.

Remove cupcakes from oven and while hot, drizzle glaze evenly over tops of each. Sprinkle immediately with colored sugars or sprinkles.

NEW ORLEANS STYLE PRALINES

Pronounced praw-leens by folks around here, this recipe requires a large (tall) pot and a candy thermometer. Typically the pot would be an enameled cast iron Dutch oven. I use an 8-quart stockpot made of heavy stainless steel. If using stainless, be sure to stir with an extra-long wooden spoon that has one straight side for scraping corners.

Prepare counter with a long sheet of waxed paper. Have all ingredients pre-measured and ready because the steps in this candy recipe require precision of timing.

3 c white granulated sugar 1 c whole buttermilk 1/4 c light corn syrup 1 pinch salt (I use kosher salt) 1 tsp baking soda 1 tsp vanilla extract 4 c whole pecans (1 quart)

Combine sugar, buttermilk, syrup and salt in large pot. Stir regularly as it comes to a boil. When the mixture achieves a complete rolling boil, add baking soda and stir vigorously. The soda will cause the mixture to foam and expand high in the pot. Continue stirring, making sure to keep sugar from burning in the corners of the pot bottom. It helps to sing while stirring, for this step takes at least 10 minutes. The mixture will begin to turn golden as it caramelizes. Continue stirring, Use a candy thermometer while stirring. As soon as the mixture reaches softball stage (234-240˚F) remove pot from heat and stir in the vanilla. Fold in the pecans, working quickly before the mixture begins to harden.

Drop by the tablespoonful onto waxed paper as quickly as possible. GET HELP FOR THIS STEP. Any pecans remaining in pot once the mixture begins to harden may be scraped out and kept as “sugared” pecans.

Cool complete. Pop the pralines off the waxed paper and wrap individually in plastic.

Laurie Triplette is a writer, historian and accredited appraiser of fine arts, dedicated to preserving Southern culture and foodways. Author of the award-winning community family cookbook GIMME SOME SUGAR, DARLIN’, and editor of ZEBRA TALES (Tailgating Recipes from the Ladies of the NFLRA), Triplette is a member of the Association of Food Journalists, Southern Foodways Alliance and the Southern Food and Beverage Museum. Check out the GIMME SOME SUGAR, DARLIN’ website and follow Laurie’s food adventures on Facebook and Twitter.

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#hottytoddy #olemiss #oxfordms #oxford ms #mississippi #university of mississippi #the grove

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