Kudos to those of you who have known me long enough to have seen me through my study abroad for a semester in china "thing", my soy milk "thing", my drinking espresso from a water bottle "thing" and my "who needs longer that 4 hours of sleep when you can nap?". Thing.
I'm fairly convinced that this thing is way way better and more advantageous than any of the other things. Some Thursdays I would like to share drink recipes, other times things I really want/need (thirst implies need, amiright?) and have likely drooled over in the past week.
Deal? Deal. So here we go. Thirsty Thursday. Take one.
I'm pretty much stuck in this in between place of being in denial that summer is over and being so incredibly pumped for all things fall and pumpkin and spice and nice. In the denial area? These butterscotch popsicles. In my defense, butterscotch is warm and bubbly. And kindof fall like, right? Regardless, I want to make all the popsicles in the next two weeks. No big deal.
Ok. So I've tried pad thai before and failed a miserable fail. But this recipe looks like it has some promise. I mean it's simple enough, but also includes tamarind paste which likely involves trekking to the asian market, so it must be legit right? I sure hope so.
So here's an embarrassingly but probably not so shocking fact. I love butter. Well, I guess it's not just that I love butter, but more that I really dislike butter substitute. Now, when I say "substitue" I don't mean using things instead of butter (read almond butter, coconut oil, etc) I mean, like, fake-butter-yes-I-believe-it's-not-butter-in-a-tub butter. So, given that fact, and also that I have molasses in my pantry pretty much 90% of the time (because what are you supposed to do with it after you've used the two tablespoons for the muffun recipe?!), I'll likely be making this compound butter really soon. I mean, hello, slathered on a big hot biscuit? SOLD.
Speaking of things I'm sold on. Baked donuts. The end. These.
Lastly, but never least-ly. I've been pining over some mexican street corn all summer. But I've also been super skeeved out by the mayo that it calls for. But alas, as I get over my mayo aversion , I find myself branching out and being ever so thankful for it.
And it's super easy.
2Tbs sour cream
1tsp melted butter
mix up the mayo, sour cream, and butter. Add teensy tinesy pinches of the spices, until you are happy with the flavor. Slather on your corn. Sprinkle with parmesan. EAT!
Happy Friday Eve!