Starbucks-Style Passion Iced Tea

I love drinking Starbucks’ iced passion teas. But on days when I don’t feel like going to Starbucks or if I feel like drinking more of it than they sell in a serving, I can make my own. It is very easy, and it rewards me with refreshing hydration.

Starbucks makes their tea from Tazo’s passion tea bags, so just buy a box of those. Then, fill a pitcher with water and add a few of the tea bags to it. It is really fun watching the bright redness of the tea bags diffuse into the water. The red wisps trickle through the water like smoke from a freshly extinguished candle.

After about 3 to 4 hours in the refrigerator, your tea should have the same degree of flavor as the tea from Starbucks. Just pour some of it over ice in a glass.

When I went to pour a glass of tea for myself, I went to the freezer to get some ice. But then I realized that the ice bin had never been emptied or cleaned from the last tenants. That grosses me out; I don’t want to drink someone else’s old ice. Don’t think I’m a germaphobe- my fears were well-founded. Look what I found when I dumped out my tray!!! Ahhhhhhh!

Shopping list:

  • Tazo Passion tea bags- 3
  • Water- 2 quarts
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Polishing Silver with Toothpaste

Get ready for a seriously fun and productive activity! Polishing silver with toothpaste is such a great trick that I’ve been waiting months for my jewelry to tarnish again. Brushing away all of the brown discoloration with just a few swipes of my fingertips and revealing a fresh, shiny base is incredibly satisfying.

Just rub a little bit of toothpaste onto the silver. I’d stay away from toothpastes that have abrasive elements in them so it doesn’t scratch the silver. One of the best parts of the cleaning process is watching the toothpaste turn brown as you rub the silver.

Once you’re satisfied that all of the tarnish has been removed, run your silver under water to rinse away the toothpaste. Be careful not to drop it down the drain!

Then, dry your silver off with a towel and marvel at its shiny newness. Be warned, however, that this process can get very addicting! Don’t be surprised if you clean every piece of silver around!

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World’s Best Mac and Cheese

This mac and cheese is truly the best I’ve ever had! And David too. And I bet you too. It is just so good, you have to try it!! First, pre-heat your oven to 400ºF. Then boil a pot of water and cook 1 pound of pasta, al dente, according to the package’s instructions. These measurements serve  four to five people as main courses, so you can adjust this recipe depending on how many people you are feeding. But leftovers are delicious, so don’t be afraid to make more than you need! As for the noodles, macaroni or other ridged pastas work best because they hold the cheese easier.

While your pasta is cooking, grate 2 cups of cheese. I love gruyère cheese, but a mix of gruyère and cheddar is absolutely delicious. It helps to use a food processor’s grating attachment to make this step easy breezy.

Also grate 1/2 cup of parmesan cheese.

Drain your pasta after it cooks, and set it aside.

Then, melt 3 tablespoons of butter or margarine in the same pot (to save on dishes) until it bubbles.

Add 3 tablespoons of flour, and whisk it into the butter until it browns. This is called a roux.

After the roux browns, add 2 1/2 cups of milk along with salt, pepper, and cayenne pepper to taste. Don’t skip the cayenne unless you absolutely hate spice because it makes the mac and cheese so much more interesting to eat. Whisk or stir it constantly until the milk thickens. You will know the milk is thick when your spoon starts leaving tracks in it.

Then, mix in most of your grated gruyère and cheddar cheese, reserving at least 1/2 cup to sprinkle over the top of your mac and cheese. Once the cheese melts into the milk, remove the pot from the heat and mix in your pasta.

Then mix the grated parmesan cheese into the pasta.

Pour the pasta into a baking pan or individual ramekins and sprinkle the remaining cheese over the top. Put the pan into the oven for 15-20 minutes. If your mac and cheese isn’t brown enough after this time, put it under the broiler to help form a nice crust. You don’t need breadcrumbs when you have a nice cheesy crust! Much better!

Serve up and enjoy!!

This recipe was adapted from Mark Bittman’s baked mac and cheese in How to Cook Everything.

Side note- I apologize if this post made less sense than normal; I’m coming from one of the funnest nights and I’m all out of coconut water. There were dirty martinis, the best pork chop I’ve ever had (hopefully to make an appearance here soon), and even better company. Oh, balsamic berries over brownies too!

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