I have a lot of small/weird, personal dreams. One of which is to be apart of the feature in Vanity Fair called “My Stuff,” where they pick one person a month, who’s usually sorta famous/successful, and ask them to list their favorite stuff. Which usually includes things like their favorite toothpaste, jeans, charity, lipstick, flowers, etc. You catch my drift. And since these people are usually kinda loaded, all their stuff tends to be super fancy and expensive. But if I did the feature, I’d keep it pretty normal. Here’s a little example of how my feature would go:
Where do you live: West Hollywood.
Coffee Maker: French Press.
Jeans: J Brand.
Underwear: La Perla. Fancy.
Favorite Charity: Humane Society.
Sheets: I dunno. I got ‘em at Ross in the discount bin.
Stationary: Multi-colored post-its.
Necessary Extravagance: Vanilla beans.
Flowers: Peonies make my heart jump.
Favorite Movie: That’s an unfair question. ..
Perfume: None. I like the smell of soap.
Adrianna is a pretty cool food blogger. She likes things like a perfectly fried egg and sweet pancakes on Sunday mornings. She dislikes when she has to pry her toast out of a hot toaster and burns her hand (this happened tonight). And often times gets weirded out when she sees adults drinking milk with their dinner.
Yes, you heard right. When adults drink milk with dinner, it really freaks me out. I don’t know why. I can’t explain it. Well maybe it’s because I just imagine milk being mixed with spaghetti in their tummy and that’s kinda gross. So when I go to a Mexican restaurant or taquiera, and see adults all around me drinking a white, milky-looking drink, I begin to judge a little bit. But then I’m quickly reminded that what they’re sippin’ on is incredible…because it’s Horchata!
Horchata isn’t milky at all. Really it needs to hire a publicist and get a new look. A total makeover because this thing is down right amazing and tastes nothing like milk what-so-ever. It’s refreshing…nutty, and a little spicy from the cinnamon and nutmeg. The consistency is pretty thin…and really, I can’t think of another drink that can compete with it. I think it might earn its way onto my list of favorite stuff!
Recipe adapted from Rick Bayless
6 tablespoon white rice
1 1/4 cups blanched almonds (I used raw and it was great)
2 cinnamon sticks
Pinch of nutmeg
3 2-inch strips of lime zest(colored rind only) 3/4 inch wide
2 1/2 cups of hot water
about 1/2 cup sugar
2 cups of cold water
Pulverize the rice in a blender or spice grinder. Transfer to a medium-size bowl and add the almonds, cinnamon stick, nutmeg and lime zest. Stir in 2 1/2 cups of hot tap water, cover and let stand at least 6 hours or preferably, overnight. Scoop the mixture into a blender jar and blend for 3 to 4 minutes, until no longer feels very gritty. Add 2 cups of water, and then blend for a few seconds more. Set a large sieve over a mixing bowl and line with 3 layers of dampened cheese cloth. Pour in the almond-mixture a little at time, gently stirring to help the liquid pass through. When all has been strained, gather up the corners of the cheesecloth and twist them together to trap the dregs inside. Squeeze the package firmly to expel all the remaining liquid. Add 1 cup of water and stir in 1/2 cup of sugar. If the consistency is too thick, add additional water. Cover and refrigerate until you’re ready to serve. Stir before pouring.