I don’t know about you, but sometimes I struggle to stay up to date on current trends. You know…fashion, music, social media…stuff the “kids” are doing. Of course being in LA, it’s not much of a stretch to find women (of a certain age) wearing super short dresses, funky colored hair and super perky huge tits like their 20 something counterparts – but they definitely don’t look like their far younger sisters (who wear all those things much better). So it’s a struggle, for me, to look like I’m not stuck back in the pre-historic ages without looking ridiculous.
Sure I’ve fully embraced (and mostly been embraced by the community) food blogging, H & M (within reason) and Twitter. But it seems like I completely missed the boat on planking. Not that I feel all that left out. I mean, most days I have a hard enough time taking pictures of the food that I post up here, let alone trying to put myself into some convoluted position that will amaze and impress anyone (beyond my doctor) and then have to take a picture of it. But this “stocking” thing I can handle. What’s stocking you ask? Could it be that I’ve picked up a trend before it’s hit its downward slide? Doubtful. Just humor me.
Stocking is simply the art of copying a picture that you find on iStockphoto. Voilà! My chocolate syrup stocking. Just call me one of the kids.
Speaking of relevance….I thought I’d share my blueberry syrup recipe with you, so you can have a bit of summer in your refrigerator well into those frigid winter months that are coming our way. The typical blueberry syrup recipe contains quite a bit of sugar in it, that I think dilutes the berry flavor too much. This recipe is lighter on the sugar (it actually uses maple syrup instead) and uses a couple of other ingredients to help boost the blueberry flavor.
Believe it or not, cinnamon boosts the flavors of blueberries…so this berry syrup contains the surprising ingredient of cinnamon.
This homemade syrup is probably a little thinner than the typical fruit syrup is – mostly due to the lack of sugar, but don’t let that discourage you from making this. You won’t believe how blueberryish (yep, making up words again) this berry syrup is. In fact, after you try homemade syrup for the first time, you’ll never want to go back to that store bought stuff anymore.
Of course, if when you run out of this yummy berry syrup, you can make this from frozen berries too. I actually used frozen berries from last season to make this recipe. I needed to make room for the new crop.
BTW…you can use this fruit syrup in lemonade, over your pancakes, in a smoothie, in a milkshake, for mixed drinks or just about anywhere you’d normally use a syrup.
What are you, a wuss? AKA Stop being such a pussy!
Yes, I’m talking to you ↑ you ↓ you ← and you →. Just stop it already.
You want to be successful in your job, your relationships, finding a girl/guy, your life? Then quit being such a whiny ass baby. Really, it’s about as easy as that. If you think you’re giving it your all, I bet you’re not. If you were, you’d be where you want to be.
We’ve all got our teetering edge…that place that we’re afraid to go to because we fear what will happen when we move off of that edge. Will we soar like an eagle (gah – so cliche) or will we fall on our face in front of absolutely everyone and totally embarrass ourselves? Some people thrive on that thrill (successful people) and some cringe at the thought.
Really think about this – What are you afraid of?
Will you lose everything and everyone in your life?
Will people laugh at you?
Will you offend someone?
My guess is that none of those things will happen to you if you are pursuing what you really want to do. And for the record, if you offend someone…that just means that they are paying attention to you – which is a good thing.
So quit being such a baby about being successful and get out there and go for it. The worse thing that will happen is that you’ll fall down and bruise your ego a little bit. Big deal! Get out there with your big girl/boy britches on go after whatever it is that you are trying to succeed in.
Recipe: Blueberry Syrup
- 1 Cup Blueberries (fresh or frozen)
- 1 Cup Water
- 3 Tablespoons Maple Syrup (grade B)
- Juice from 1/2 of Lemon
- Lemon Peel from 1/2 Lemon (without pith)
- 1/2 Cinnamon Stick
- In a blender, puree the blueberries, water and maple syrup.
- Pour the blueberry puree into a medium size saucepan and add the cinnamon stick and lemon peel.
- Heat over medium heat until thickened. Stir mixture occasionally.
- Add in the lemon juice once the puree has thickened.
- Pour thickened puree into a strainer, that’s been placed over a container that can be sealed.
- Strain the puree. You will need to use a spatula or spoon to brush the solids back and forth to get all of the syrup strained.
- Throw away the solids and let the syrup cool.
- Once it’s cooled, you can cover and refrigerate or pour it into nice bottles that should then be covered and refrigerated.
This syrup is not going to be thick like a traditional syrup because it does not contain the amount of sugar you would normally find in them. While it’s cooking though, you will notice it thickening slightly.
To peel lemons without getting the bitter pith (that’s the white stuff just below the peel, before you get to the fruit), just use a vegetable peeler. If you happen to get a chunk of pith stuck to some of your peels, simply use a table knife to gently scrape off the offending white stuff.
Preparation time:5 Minutes
Cooking time:15 Minutes
Diet type: Vegan
Diet tags: Gluten free
Number of servings (yield): 1
Culinary tradition: USA (General)