fresh strawberries coated w/ blend of 65% dark chocolate, sour cream, nutmeg, cinnamon, chili powder, crushed red pepper, sea salt and a sprinkling of coarse brown sugar
yellow curry chicken w/ many forms of heat, upon a bed of noodles, topped w/ cheddar cheese (why cheddar? i dunno ask the brilliant jamaicans. it tastes goooood with curry.)
(a+b)/a = a/b = 1 cup - frozen fruit(s)
1/2 cup - orange juice
1/3 cup - fresh fruit
1/4 cup - yogurt of choice
smooth logic: frozen fruit > fresh fruit = smoothie stays icy without adding ice
orange juice = helps keep it from being just a popsicle
yogurt = adds depth & flavor
(note - the yogurt will greatly effect flavor & sweetness. some organic yogurts, like stonyfield, have up 26+ grams of sugar PER 8 OUNCES! my preference is dannon vanilla light & fit. yes, i'm greek. no, i don't use greek yogurt for smoothies. greek yogurt is brilliant on its own, but it's way too heavy for this- smoothies are supposed to be smooth.)
((((cook track)))) Ratatat - Allure ft/ Jay & Biggie
step 1 - pesto / filling basil, walnuts, garlic, parmesan reggiano, etc. (note - don't skimp on parmesan, it makes a huge difference in taste and consistency)
step 2 - making pasta dough five egg yellows, one whole egg, salt, pepper, milk
step 3 - kneading the dough (note - using the egg yellows creates a softer, more forgiving dough. it also holds moisture better so there's more time to work with it.)
step 4 - rolling the dough out (note - take dough down to the 1 notch on the pasta crank)
step 5 - finished plate pesto ravioli, lightly sauteed after boiling, over red sauce. topped with reggiano. (note - when boiling raviolis add salt & a dash of olive oil to the water. this will help prevent the finished raviolis from sticking to one another)