There are a few truths to life that I’ve gathered over the years.
One: dark chocolate trumps white chocolate.
Two: summer is better than winter.
And three: food in a bowl is way tastier than food on a plate.
It’s this third point that really gets me. Like WHY is it SO MUCH BETTER? I can’t explain it. But it’s true. In fact, I think I’m going to throw away all my plates. I want bowl food all day, every day. More specifically, I want THIS Tropical Rice Bowl.
Every component of this Tropical Rice Bowl is like it’s own mini flavor explosion. It’s hard for me to pick out my favorite part. We’ve got coconut-lime rice (you’ll never want to make plain rice again!), curried plantains, spiced sweet potatoes, black pepper pineapple, zesty guacamole and a couple extra toppings for good measure. Because you always gotta have some extra toppings (= fourth truth in life).
I can’t even deal. This bowl has got it going on.
OK, now I bet you’re eyeballing the ingredient list and thinking that this recipe seems a bit involved. But trust me. It isn’t. It just looks long because of the way I’ve compartmentalized the ingredients. In fact, all we are really doing is cooking up some rice, roasting up some vegetables and fruits and smashing an avocado. Easy peasy. You got this!
Disclosure: I received Rodelle products for review. As always, all opinions expressed are 100% my own. Thank you for supporting brands and companies that I love and trust. It’s opportunities like these which allow me to continue to create and share unique content with you.
We made it through another week!
And THIS week. Well, it was particularly long for me. So I’m ready to celebrate the arrival of Friday with a cocktail! Are you with me? Good. Let’s do this.
Until this past year, cocktail making wasn’t something I did particularly often. I guess I was kind of intimidated by the whole endeavor. So I always saved my cocktail drinking for nights out on the town. But now I’ve learned how to shake things up at home. And it’s a lot of fun!
One of the most important things I’ve learned for achieving cocktail success at home is to use really high quality ingredients. While I always strive to cook and bake with the best stuff I can get my hands, I think it’s even more important when it comes to cocktail making. Why? Because there are so few components that go into your glass. You definitely don’t want some less-than-stellar ingredients muddling things up.
Unless of course you are making a mojito, then muddle away. Or something like that.
So for this fizz, I grabbed the plumpest looking lemons I could find, a couple perfectly ripe pears, some fragrant thyme and an intoxicatingly fragrant Madagascar Bourbon Vanilla Bean. If you haven’t tried Rodelle vanilla beans yet, I urge you to change that ASAP. There is nothing in this world quite like slicing into a fresh, richly aromatic vanilla bean. It’s life altering.
Oh and do yourself a favor and make up some fresh ice too. That stuff that’s been sitting in your freezer for months = no bueno.
This Vanilla-Pear Spiced Bourbon Lemonade Fizz is like a little teaser for the warm weather that’s on the horizon. The lemonade part of it just screams summer. But the pears, vanilla, thyme and brown sugar give it a warming quality and some real depth of flavor. It’s how we transition through the seasons in style.
And while I’m not one to ever leave out the bourbon (ahem), you can totally skip it for a great virgin cocktail.