Starbucks Fix

Finally! after abstaining from getting dose of coffee, sweets and the likes during the Lenten season, I was able to get my fix today! yep, two days after Easter… not bad eh? :) Anyways, after waiting for the heat of the sun to subside, we went to the nearest Starbucks and had our iced and blended coffee with matching cheesecake and donut for the little brat. Spent some quality time there while I do read travel magazines and got truly amazed with Blue Cross Blue Shield of NC and some other articles about traveling abroad! :D

So there, was able to grab some to-go stash, that I’ll have for breakfast tomorrow!

Green Jasmine-Mint Iced Tea with Lemon

Ingredients

• 1/4 cup(s) loose green jasmine tea or 12 green jasmine tea bags
• 1/2 cup(s) fresh mint leaves, plus more whole sprigs for garnish
• 4 cup(s) simmering water
• 1/2 cup(s) lemon juice
• 1/3 cup(s) honey
• 4 cup(s) cold water

Directions

1. Steep loose tea (or tea bags) and mint leaves in simmering (not boiling) water for 2 to 3 minutes.
2. Strain the tea (or remove tea bags and mint leaves) and pour into a large pitcher. Stir in lemon juice and honey until the honey is dissolved. Add cold water. Refrigerate until chilled, about 2 hours. Serve over ice with mint sprigs, if desired.
   
   Exchanges: 1 carbohydrate (other). Carbohydrate Servings: 1.

Camaron Rebusado

 

INGREDIENTS:

marinate:

1 kilo medium shrimps

2 tablespoon lemon juice (fresh from fruit)

salt and pepper

Butter:

1 pieces eggs

30 grams cornstarch (1/3 cup)

1/3 cups all purpose flour

1/4 cup bead crumbs

2 tbsp .white wine

PROCEDURE:

1. Marinate shrimps with lemon  juice ,salt and pepper.
2. Mix all butter ingredients and blend thoroughly.
3. Dip individually to butter mixture and deep fry until golden brown
4. Drain in absorbent paper.
5. Serve with sauce