Game Day vs a team from Costa Rica, we won 3-0. There typically isn’t a very large crowd during a mid-week game. On the left you see the Cruz Azul boosters that attend every game, in their own fenced in area, so they don’t jump the crowd supporting the visiting team. In the center top you see the supports for the costa rican team (there might have been 40). The Mexican Police escorts them out first to buses, that take them to their cars parked in a satellite lot to avoid drunken fights that plague any sports event.
I hear sorbet and I say “omg…how do you make sorbet!?” Well it turns out it’s really really easy, all you need is your blender and whatever frozen fruit you choose. Me and Sergio bought a big bag of frozen strawberries to experiment with our new Magic Bullet. Basically:
1. Get about a cup of frozen fruit and leave it out to thaw until you can stick a fork through it (but it should still be frozen)
2. Get two ounces of water, put the water into the blender with the fruit
3. Blend them together once the fruit has reached that ideal “mostly frozen but still stab-able” consistency, blend until smooth. BAM! All natural sorbet!
Today I went through a marathon cooking session with my mother, who scurried back to Mexico City upon hearing that I moved in with my boyfriend! She approves of our apartment and decision but was still very nervous at the prospect of her little princess moving in before marriage….
In any case, all is well in our home, and I decided to spoil my beau by making him some pancakes…with blueberries!
These babies are two points each on Weight Watchers (made as prepared, and pre-syrup). The bananas ripen while you have them in the fridge, so make sure to gobble them up in 4 days or so. This recipe makes like 17-20 pancakes 🙂
Banana and Blueberry Pancakes:
1 1/2 cups of flour
2 tsp baking powder
1/2 tsp salt
3 bananas, mashed well
1 egg, slightly beaten
1 1/4 cups of milk
1 tsp vanilla extract
2 tbsp sugar
1 1/2 cups of fresh blueberries (divided)
Combine the butter, cinnamon, and vanilla together in a small dish; mix until well combined. Set aside.
Mix the flour, baking powder, and salt together in a bowl until well combined. In another bowl, mix the mashed banana, egg, milk, vanilla, and sugar together until very well combined. Gently add the flour mixture to the banana mixture and stir until just combined. Pour in half of the blueberries and mix.
Pour about 1/4 cup of batter per pancake onto a hot nonstick griddle or skillet that has been coated with cooking spray or butter. Cook 2 minutes or until the tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 more minutes or until bottoms are lightly browned. Top with fresh blueberries, a dollop of the cinnamon vanilla butter, and a drizzle of maple syrup. Enjoy.
So this may seem like a major DUUUUH to some people, but I always wondered if any cupcake recipe could be adapted to make mini cupcakes…it turns out yes! My source: the wonderful Baking Bites! (link: http://bakingbites.com/2011/03/how-to-turn-cupcakes-into-mini-cupcakes/ ) One just needs to tweak the time!
“Once you have your batter, fill up the mini muffin pan as you would a regular muffin pan (filling each cup somewhere between 2/3 and 3/4 full) and pop the tray in the oven. While most cupcakes take about 15-20 minutes to bake, most mini cupcakes take from 9-14 minutes or so to reach donenss. Check your minis at 9 or 10 minutes with a toothpick and bake longer as needed. The only thing you really need to look out for is the fact that it is easy to overbake these miniature cakes, so keep a close eye on them while they’re baking and check them at very short intervals when they’re close to being done.”
I highly recommend reunions with roommates! I saw my old roomie Elodie for dinner with Sergio at EpicRoast in San Francisco. She and I lived together for two years while studying at GWU, and those were really good times. I feel like she is really accomplished, and graceful and together, and I definitely admire her. We had such a great time reminiscing and it was great to be able to introduce Sergio to a friend from school. Its also great to see how far you and your friends have come in THREE years since graduation :). The restaurant is located right on the bay, and you can see the beautiful Bay Bridge behind us <3. I ordered the Steak and Cake entree, and we all shared corn and scalloped potatoes. The wine selection is also out of this world. Great friends and great food!
On our way home from Davis, we drove to Sausolito and then to San Francisco via the Golden Gate bridge! This is a picture we took on our way back to the hotel! Sergio’s aunt told us that we were very lucky, and that usually fog covers the bridge even during the day!
A very friendly stranger at my friend’s wedding took this picture of us. I’d say we are a good-looking couple 🙂 I think our kids will be really smart and really cute.
This reception was outdoors and beautiful, though it was also just a smidge HOT. Luckily, I had forgotten my heels at the hotel that morning, I say “luckily” because as we ladies know, it is easy to get stuck in grass while wearing heels. This also cuts down on your ability to jump, run, or sprint for the bouquet at a wedding 🙂