At my last job, whenever it was someone’s birthday, the boss would order a cake of their choosing. Well, depending on how fast a person was, it was actually a cake of the operations manager’s choosing. With the speed of a cheetah, I raced to put in an order for an Oreo Cheesecake from the Cheesecake Factory. I did this for two reasons. First, this cheesecake is expensive and thus a very rare treat. Second, I knew cheesecake wasn’t popular around the office and I would end up taking home most of it.
True story, I decided on the last minute to go to a potluck, which meant trying to think up something quick and cheap to make, thus the original to these lovely pizza croissants. This whole thing probably cost me about $15 and 35 minutes or so.
No quirky pre-emblems today, people. I’m on vacation so I don’t have time for all that. Nevertheless, I still wanted to get this recipe out so lets get to it.
This post is about making juice, or a juice like subsistence for those of us who only have a blender. I’m going to be blunt with you, reader: juice can get ugly. I don’t know if this is the end result of me using a blender instead of an actual juicer or the by-product the lie that the juice industry has fed us, but homemade juice and juice-like substances can look like swamp water. Depending on the recipe used, I have been forced to scream out, “No, this is better than it looks!”
Since making this blog, I’ve realized how very DYI I am about learning to cook. I was never taught, so much as expected to reverse engineer a meal based on what I’m tasting. My mother was a single mother so she needed kids who were inherently independent so by the time I was 10, if there were groceries in the fridge, I could figure something out. This mindset really affects how I present information on the blog. It also affects my approach to recipe construction, especially when it comes to spices.