The Super Fun Lemon Milk Drink with Alex 😔: Sour Power

I'm not sure entirely why I decided to put lemon and milk together but if this book hasn't brought me fantastically delicious natural snacks as advertised, I would've never. After my 1 am trip to the grocery store for the ingredients I'll need for the next three rapid-fire posts, I was ready to get lemony fresh and also milky fresh I guess. Jill Pinkwater didn't give a little detail or fun caption to this recipe so in the passage for the "Beverages" section, she says, "Unfortunately, with the exception of dietetic drinks, that are loaded with chemicals, all flavored sodas and most fruit drinks available are full of sugar" (Pinkwater 41). The sentence still holds true today and nothing really gets more straightforward and healthy with said ingredients:

1 tbs. of lemon juice

1 tbs. of honey

1 cup of ice cold milk

Surprising I got all those things and set them up super nice:

Wow I got it all!

We also need the basics of a bowl, a mixer, and some measuring utensils of course. To get started, I threw (and dripped for the honey) into the bowl as delicately shown here:

I hate how slow honey drips

Next I mixed the ingredients until it's fluffy as the book calls for. My whipping skills are obsolete these days to it was a matter of no time until my beautiful milky lemony drink was ready:

I can't wait...

Mmm tasty mmm mmm. I poured it into a measuring cup and then a cup (because bowls are hard to pour into a cup) and took a sip. Can you guess how amazing this foam tasted!?!?!? It scars my taste buds to this day. I had my father (the only one brave enough to say yes) try it and he promptly said drank a Powerade afterwards. Shows just how exhilarating and pumped you can get off such a refreshing drink. One thing I took away from this experience is how if a product doesn't sound good, it probably isn't good. Another things is that the drink is more concentrated than the foam it also has so in my next drink I made, I took that into consideration and it was a lot better. Luckily, my next blog will tell you all about that drink! See you next time fellers and don't forget to bring mouthwash.

The final product

Question: How much honey does it take for you before things actually start tasting better/sweeter than before? 

Pinkwater, Jill. The Natural Snack Cookbook: 151 Good Things to Eat. New York: Four Winds,   
    1975. Print.

Baking, Cooking, Cooling, and Chilling with Alex 😎: Exhausting Frosting

Who doesn't love honey? Who doesn't love frosting? I'm not sure but they won't be too excited with a blog about how I made honey frosting. As my natural cookbook tells, "this light, sweet, fluffy frosting is enough for a two-layer cake including the center, the sides, and the top" (Pinkwater 216) so I'm hyped to see how much we'll end up with. I choose honey frosting because out of this cookbook, it seemed to be the most appetizing thing. To get things started, you need:

2 egg whites

¼ tsp. salt
1 cup warm honey

½ tsp. almond extract
(you can substitute ½ tsp. of lemon extract or vanilla extract for the almond extract)

Material wise, you'll need:

1 small saucepan

1 medium-sized mixing bowl

egg beater or electric mixer

measuring cup

measuring spoons

1 table knife and one spoon for spreading on frosting

There's not too many steps to make frosting in general. To start off, you have to warm up that honey over the stove on very low for about a minute. After that, remove it from the stove and set it to the side (Pinkwater 217).

Enthralling activity

The next thing you'll want to do is get those egg whites into the mixing bowl with the salt and you'll want to beat that with the egg beater or electric mixer until stiff but not dry (Pinkwater 217).

Tasty

The third step is to gradually add honey and the extract (I substituted in vanilla extract instead) to the egg whites while beating constantly (Pinkwater 217).

(Imagine me beating the eggs vigorously while multitasking in the honey)

The last step, probably the best part, is to beat the mix until the frosting holds its shape which is about 2½ minutes with the electric mixer or 4 minutes with the egg beater (Pinkwater 217).

My arms are ruined

My final result, similar to frosting, tasted quite terrible. The smell of it as well just didn't seem right either. So in my last step, I told that frosting to chill 😎

"That's straight embarrassing" -My older sister/photographer, Haelee

In summary, despite my attempts to make the best natural honey frosting, I feel I learned a little. Life is very alike with cooking. Like for instance, I substituted vanilla extract instead of almond extract and stuff like that is done all the time in baking and cooking. Transferring that to the real world, some actions or solutions can be interchangeable, some better and some worse for the situation. I also learned that the end result of somethings can go sour and that's perfectly okay. While I've yet to see what my mistake was when making my honey frosting, I press on and hope for better things in my next project. In the meantime, stay hot and buttery in preparation for my next project, Peanut Butter Cake! Signing off, your guy, your host, Alex.

As to what I should do after the cake:

What sounds more appetizing to you: banana-orange thick juice or orange milk drink? Why? 

Pinkwater, Jill. The Natural Snack Cookbook: 151 Good Things to Eat. New York: Four Winds,  
    1975. Print.