About a month ago J and I were driving home from a lake near our house when we both noticed a giant billboard advertising Coors Light Iced T. I didn’t think too much of it because I was trying to take photos of the mountains while we were driving and these darn billboards kept getting in the way.  J immediately said that it was probably the worst idea he has ever heard.

Its been about a month now and I haven’t heard much about Coors Light Iced Tea except for the odd advertisement and its been stuck in my mind ever since. It just sounds like such a weird combination, but Coors wouldn’t have made it if it wasn’t at least half bad. Since I needed to find out for myself if this was as disturbing as I imagine, I bought it.

I think a lot of people would actually really like this. J and I both love it and he said he probably never would have even thought to buy it if it weren’t for me just bringing it home. Unlike the various beer and lime combos, such as Miller Chill, this is a lot less rude and in your face. I think most people can agree that you can’t have too many of the fake lime beers without either having a raw tongue or heartburn. Coors Light Iced T on the other hand is really mellow and smooth without a bunch of fake lemon either which is great. The iced tea is also not super sweet either and this can definitely still be categorized a beer. I could almost taste a hint of peach but J doesn’t think so. This is a perfect summer beer. I am definitely picking up some more before camping May long weekend!

FOODgrl - I talk about food, you read it.

The last time and only time I was in Seattle I made it a top priority to have the garlic fries and Safeco Field. I was going to a ball game for my birthday and most people who I spoke with insisted that this was a must. I unfortunately made a rookie mistake and ate way to much food at Pyramid Brewery prior to the game which left me little to no room for anything else (except beer of course). I still think about it to this day and regretfully wish I had just ordered them anyways. I haven’’t’ had the chance to go back to Seattle and there doesn’’t happen to be many places in the lower mainland that do a good garlic fry so I am now left to my own devices to come up with my own version.

Since I didn’t technically have the Safeco fries I can’t compare, but mine were pretty good!

Ingredients

• 3-4 russet potatoes cut into your desired French fry shape
• bowl full of water
• 4 tablespoons of olive oil
• 2-3 cloves of garlic minced or grated
• 1/4 cup grated fresh parmasan
• 2 tablespoons freshly chopped italian parsley
• salt if needed

Heat oven to 400 degrees. Drain fries from their water bath and pat with paper towel. Put fries on baking sheets careful not to crowd the pan. Drizzle with 2-3 tablespoons of olive oil. Using your hangs flip them around to ensure they’re evenly coated with oil. Flip every 15 minutes or so cook for about 45 min or until soft in the middle and crisp on the outside.

When your fries are done  remove from heat. In a large pan sauté your garlic with olive oil for about one minute. Using a spatula, put them into a large bowl and pour hot garlic, parmesan and chopped parsley over your fries. Using tongs flip and stir fries so they’’re coated. The parm should melt a bit and this will ensure the garlic stays put on the fries but don’t worry, there will be some garlic that gathers at the bottom of your bowl. Put fries into serving dish of your choice making sure to dump the leftover garlic that fell to the bottom on top of your fries.

I served my fries with a sriracha mayo but you could eat these plain or with whatever condiment you like. I thought these were delicious and sautéing the garlic a bit first makes sure you don’t have that strong garlic bite and is more of a subtle garlic flavor.

FOODgrl - I talk about food, you read it.

Every year on May 5^th, Granville island throws a festival at fisherman wharf to ring in spot prawn season. Unfortunately I had to work, but I definitely didn’t miss out on getting my hands on prawns this past weekend.  For those of you who haven’t had any yet don’t worry, they’re still going to be around for another 6-8 weeks.

Last year I devoured spot prawns with my family by quickly frying them up in a garlic wine sauce which is absolutely fabulous. That is probably the easiest ways to enjoy one of B.C. delicacies. This year I tried something a bit different and turned a pound of prawns into a Mexican style ceviche, which was fitting since May 5^th is also Cinco de Mayo.

Ingredients

• 1 lb fresh spot prawns (heads removed, shelled and deveined)
• 2-3 limes juiced
• ½ a small red onion finely chopped (about ¼ cup)
• ¼ cup cucumber finely chopped
• ½ Roma tomato finely chopped, seeds removed
• 1 jalapeño finely chopped, seeds removed
• ½ avocado chopped
• 2 tablespoons chopped cilantro
• 1 clove garlic minced
• 1 tbsp olive oil
• 1 tbsp orange juice
• Salt and pepper

In a medium pot bring water to a boil. Throw shrimp in for 20 seconds, no more, remove immediately and cool in an ice bath to stop the cooking. You don’t want them cooking through, this will just give them a bit of colour.

You will then add all ingredients, except for the prawns into a non reactive bowl. Taste and adjust seasoning if needed. At this point it’s going to taste really tart and tangy. Chop prawns up into big bite sized pieces. Add prawns to the bowl of goodness. Stir and make sure the prawns are covered in the juice, if not add more lime.

Put in the fridge covered and let it sit for 3-4 hours. With a slotted spoon get all the yummy bits out leaving most of the juice and enjoy!!

Right after J took his first bite he said “wow, this tastes just like a restaurant”. I will take that as a compliment. Ceviche is one of my favourite foods and this recipe definitely curbed the craving.  I will definitely make this again and again even with regular prawns when the spot prawn season ends. Very yummy!

FOODgrl - I talk about food, you read it.

Every year on Cinco De Mayo I enjoy a Mexican feast. I probably eat Mexican at least once a week so this isn’t really all that hard but to have an entire day dedicated to everything Mexican is a dream. This year was no exception.

Before you even begin to think about food a margarita should be in every ones hands. This drink isn’t hard to do and if you’re lazy there are pre-made margarita mixes that are actually decent. While I love me some blended margaritas, there is something to be said about having your margarita on the rocks. I think you can truly appreciate all the flavours this way as you’re not brought back to a childhood slurpee.

There are many variations to a margarita so good luck trying to find the “true” recipe. I went with my gut on this one and tried to make it as simple as possible.

Ingredients

Simple Syrup

• ½ cup sugar
• ¼ cup water

Bring to a boil over medium heat. Once you reach a boil and sugar is dissolved you’re done. This is going to more than enough for 2 people, but for a party you would want to double this. Just remember its 2 parts sugar to one part water.

Drink mix

• 1 ½ ounce tequila (an ounce is one shot)
• 1 ounce freshly squeeze lime juice
• 1/2 ounce triple sec
• ¼ ounce simple syrup

Fill a martini shaker with enough ice for one drink. Use your drinking glass to measure how much you would like. Measure out all the ingredients into the shaker. Shake for 10 seconds and pour entire contents including ice into a salted rimed glass.

This margarita is going to feel intense. It’s like getting punched in the taste buds by a Mexican bartender on the beach. A little strong but oh so flavourful! It’s tangy, sweet and has that heavy bite from tequila! If you don’t like your drinks super strong you could add in a shot of water and that would tone it down without losing too much flavour. I also used whole ice cubes but crushed ice would also tone it down since they would dilute the drink more during the shaking process. Either way, this margarita is amazing, and after three even more amazing!

FOODgrl - I talk about food, you read it.

Since May is national Burger month I decided to kick it off with something that I have wanted to try for a very long time which is a fried egg on a burger. Some of you may cringe at this but I can assure you that my Australian friends are raising their pints as we speak cheering us Canadians on for embracing their creations.

J and I are both running yolk sort of people. I can’t imagine anything better than dipping toast into a nice creamy warm yolk so why not combine that same early morning comfort with an all beef patty tucked into a toasted bun. I originally was going to go with the morning theme and add bacon, onions and tomato but my mind took a turn for Japan and I give you this. A burger with miso ketchup, cheddar, fried egg, crisp onions, lettuce, sriracha and mayo, so good I named it the Sumo.

Ingredients

• 3-4 Fresh Lean ground beef patties
• 3-4 soft white hamburger buns
• 3-4 fresh eggs (I used farmed so my yolks are very yellow)
• 3-4 slices medium cheddar
• 3 table spoons Miso Ketchup (recipe to follow)
• ½ red onion sliced super thin
• Handful of lettuce
• 2 tablespoon mayo (or however much you use on your buns)
• Sriracha to your liking
• ¼ cup vegetable oil for frying

Miso Ketchup

• 1 tablespoon red miso paste
• ½ cup ketchup
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon rice wine vinegar
• Pepper

First make the miso ketchup by adding all ingredients together. This ketchup should have a fairly strong salty miso flavor but also a sweeter after taste from the ketchup. Definitely taste this and adjust to you liking but the miso needs to stand out. If you don’t want to bother with Miso, you could get away with adding ketchup, soy sauce, sesame oil and some rice wine vinegar together making sure the soy stands out.

Next make the onions. I used the same method I did for the Schlow Burger as I found it rather successful. Using a mandolin or stead hand thinly slice red onion. Heat a medium sized frying pan with oil. In a single layer add onions be sure not to overlap or crowd the pan. The oil should immediately start frying, if not your pan isn’t hot enough.  Cook until light golden brown. Using a slotted spoon or spatula remove onions from pan and drain on paper towel. They crisp up as they cool. Repeat until all your onions are cooked. I did this in 3 batches.

While your onions are cooling cook your hamburger patties. When they’re almost done cooking (as per how you would personally cook them) add the cheddar cheese and melt. Remove from heat.

While your hamburgers are resting, fry your eggs. J is the fried egg master but we cooked ours on medium for less than 5 minutes covered. Like I said, we’re running yolk people so you may have to cook your fried egg longer. Add salt and pepper.

Finally you can assemble your burger. I put the miso ketchup on the bottom portion of the bun and mayo on the top. Add cheese covered patty, fried egg, sriracha sauce (as much as you can handle), crisp onions and lettuce.

If you give this burger a try you will realize why I called it the Sumo. Jason said “the falling apart burger” but it just didn’t have the same ring to it. The messier the burger the tastier it shall be!

This burger has a lot going on as far as flavor goes but not so much that it’s overwhelming. You can still taste all the different components as they hit your tongue at different times. You will get umami from the miso and then there is the rich creamy egg yolk smothering the subtle charcoal beef patty, more onion sweetness and finally the garlicky heat of sriracha. Yes, it’s a mess and the egg will defiantly keep you busy as it tries its best to escape, but you won’t be sorry and don’t worry the crispy onions that give a much needed texture will help your egg stay put.

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Other burgers to try for Burger month

NACHO BURGER

PEANUT BUTTER BACON BURGER

SCHLOW BURGER

LAMB BURGER

BISON BURGER WITH CHIPOTLE MAYO

FOODgrl - I talk about food, you read it.

I don’t know very many people who don’t love a good pulled pork sandwich. Perhaps vegetarians, but for all meat lovers a pulled pork sandwich can be almost heavenly. Typically a pulled pork sandwich will be made with a vinegar/tomato based bbq sauce topped with tangy coleslaw that has the capabilities to drip and run down your hands while chowing down. This is what dreams are made out of!

Another dream of mine consists of Banh Mi sandwiches. Two very different menu items, but I have a soft spot for both of these. The Banh Mi is harder to find and something you can’t get at a backyard party. Sophisticated it isn’t but some might be fooled by its sharp look and global ingredients. I decided to combine my 2 favorite sandwiches and I bring you the pulled pork Bahn Mi.

This sandwich is comparable to finding the perfect man. We want the best of both worlds and hear from our mothers that it’s important to have someone sensitive and caring yet we’re always attracted to the scruffy rugged bad boy. That goes the same with this sandwich. It has the components of a light, crispy, fresh Asian inspired Bahn Mi, yet the sloppy back yard feel of a pulled pork sandwich. What more could someone ask for?

Ingredients

• 1 Pork butt (shoulder) get as much or as little as you want. Mine was about 4 pounds
• 1 tablespoon garlic powder
• 1/2 tablespoon Chinese 5 spice
• ½ tablespoon salt and pepper

Sauce

• ¼ cups Asian fish sauce
• 1 tablespoon sugar
• 1 tablespoon honey
• 5-6 scallions thinly sliced
• 2 garlic cloves
• 1 lime juiced
• 1 tablespoon soy sauce
• 1 tablespoon sriracha
• ½ cup water

Sauce part 2

• 2 cups of the original sauce
• ½ lime juiced
• 1 tablespoon rice wine vinegar
• 1-2 tablespoons hoison
• More sriracha if needed
• More Honey if needed
• pepper

Sandwich

• 1 baguette cut into desired sandwich sizes
• Mayo
• Pulled pork
• Daikon julienned
• Carrots cut into strips (I used veggie peeler)
• Cucumber julienned
• Large bunch of cilantro
• Fresh jalapeno julienned

Prepare the pork butt by adding garlic powder, 5 spice, salt and pepper together and rubbing it generously over the meat. Let sit for ½ hour

In a blender or using your emersion blender add all sauce ingredients together and blend until fully incorporated.

In your slow cooker (crock pot), add seasoned pork butt, pour sauce over pork and cook on low for 6-8 hours. Depending on the size of butt, cooking times will vary.

Once your meat is fully cooked remove from slow cooker, set aside to cool. Pour sauce into a gravy separator. Let is separate and pour bottom portion of sauce into a sauce pan. You will need about 1 1/2 to 2 cups. Don’t worry if it’s not totally separated, the pork drippings add flavor, we just don’t want all of the grease.

Heat saucepan to medium heat and reduce for about 5-10 min. Add more lime juice, rice vinegar, hoison, pepper and more sriracha if you want it a bit spicier. Keep in mind we’re adding jalapenos later. It should taste quite savory at this point. I can’t remember but I might have also added a bit more honey at this point too. It should be slightly sweet, savory with a bit of a bite.  My sauce wasn’t thick. I prefer it thinner so that the bread and other ingredients can soak it up. If you want it a bit thicker, just reduce more.  Set aside.

Pull the pork now. It’s easiest if you use a fork and also your hands. This is a messy job. I removed the obvious pieces of fat. Put all pulled pork in a large pot or deep serving dish. Pour sauce over pork. Sauce should still be warm, if it cooled while pulling the pork just reheat it.

Assemble your sandwich. Spread both sides with mayo, Japanese mayo is best but no worries if you use regular. Add a large scoop of pulled pork, carrot, daikon, cucumber, jalapeno and cilantro. Depending on how much sauce your meat if resting in, you could scoop a bit out and drizzle over the vegetables too. I did this but I also added a lot of the vegetables too. I love the fresh crunch.

I might be biased since these are two of my favorite sandwiches and the fact that I made it to my liking but I think this is a must do for all pulled pork lovers who also can appreciate the fresh flavors of a Banh Mi. Like I said, I made my sauce fairly runny so the bread had ample opportunity to soak it up. French baguette might not be traditional Banh mi lovers first choice but for a sandwich exploding with copious amounts of pulled pork style it really holds together well.  J and I had lots of meat leftover so I froze some. I can’t wait to eat this again!

FOODgrl - I talk about food, you read it.

A few weeks ago we had a pot luck at work in which I signed up for. This time I decided to make a dessert since all the easy stuff like dips and salads were called for. The only problem was that desserts aren’t exactly my strong suit. Cookies in these pot luck situations are by far the easiest thing but how can I spruce up a cookie to excite the masses. I found this recipe for homemade Oreos and since I couldn’t stop going back to it, I decided to just go for it.

As a kid we were never allowed to have Oreos in the home. Instead mom made various kinds of cookies each and every week to ensure we had a tasty treat to go into our lunch bags. I didn’t appreciate it back then but it somehow changed me as a cookie eater. I can no longer tolerate a store bought cookies, with their strange textures and preservatives. Oreos stand beside Girl Guide cookies in the sense that they’re not worthy of the bad store bought reputation even though deep down we all know they are.

Ingredients

Wafers

• I 1/4 cups all purpose flour
• ½ cup unsweetened coco powder
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup sugar
• ½ cup plus 2 teaspoons room temperature unsalted butter.
• 1 large egg

Filling

• ¼ cup room temperature unsalted butter
• ¼ cup vegetable shortening
• 2 cups confectioners’ sugar
• 2 teaspoon vanilla extract

Set two racks in the middle of the oven, preheat to 375.

In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda, powder, salt and sugar. While pulsing or on low speed add the butter and then the egg. Continue processing or mixing until dough comes together.

Take rounded teaspoons of batter, place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.

To make the cream, place butter and shortening in a mixing bowl, at low speed gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.

To assemble the cookies, in a pastry bad (or zip lock bag with the corner cut off), pipe teaspoon sized blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evening to the outsides of the cookie. Continue until all the cookies become sandwiches.

How pretty they turned out!! Despite all the reviews, I have to say these don’t taste like real Oreos. They’re delicious, but not an Oreo in my opinion. The filling is creamier and the cookies are a tad softer, which isn’t a bad thing at all. Of course being homemade there is going to be differences but part of me also kept thinking of whoopee pies and wished the cookies were even softer. Mixing the filling up with peppermint, peanut butter or coconut would be a nice too and then you wouldn’t have to call them “Oreos” either. I did however really enjoy these “sandwich cookies” and I would recommend give them a shot!

FOODgrl - I talk about food, you read it.

I never used to consider myself a coupon user. It wasn’t until sites like groupon came out that I really took advantage of money saving opportunities. I have purchased them for oil changes, fishing trips and restaurants for substantial discounts. I would much prefer this instead of clipping coupons for .50 cents on toilet bowl cleaner, I never really understood that. My latest purchase was for Il Corsaro Pasta bar located at 22370 Dewdney Trunk Road, in Maple Ridge. This is a small family owned business tucked away on one of our main streets in Maple Ridge.

J made a reservation a head of time even though we went on a Thursday evening. In our case it probably wasn’t needed but I would suggest doing this if you plan on making the trip. The restaurant is quite small so I would imagine it would fill up fast. The atmosphere is laid back but could easily be romantic as well with dark terrs-cotta walls and wrought iron fixtures. We were greeted right away and the service continued to be top notch throughout our entire visit.

Within 5 minutes of ordering our food a small basket of goodness arrived at our table. Fresh warm buns are the perfect way to get your taste buds ready for a delicious meal, while sipping on wine.

Normally when I order dinner and have the option of soup or salad, I always go for the salad. I like the refreshing crunch of the lettuce with a tangy vinaigrette. I am also really fussy when it comes to soups so I generally just stay away since most of the time they remind me of condensed Campbells. This time however the server insisted one of us get the soup. She promised we would love it and I would think it would be silly not to listen to the restaurants suggestion.

I am so glad she mentioned the straciatella soup because it was phenomenal. I would go back in an instant just to have more of this soup! Full of garlic and finely chopped vegetables with a taste that I can’t even explain. The broth was also robust with flavor as well. It’s a must!

Being that they’re a pasta bar naturally you have to order pasta. They do have a salad selection but I pretty much skipped over that part. You could pick an item in their “carne” section (meat) which comes with pasta, or could can pick a pasta and a sauce of your choice and call it a day. You’re even able to add meatballs, shrimp or sausage to any of your pasta combinations. I decided on the pasta of the day, which was fresh mussels in a white wine garlic red sauce with sundried tomatoes and olives.

The mussels on my pasta were so fresh, plump and delicious. The pasta was amazing too and this sauce tastes like it was traditional and passed down from a loving mother. It’s amazing how simple ingredients and pasta can turn into something spectacular. I loved biting into bits of mouth watering sun dried tomatoes and having the briny olives as well. Such a delicious dish.

J ordered the fettuccini carbonara which is a cream based sauce with garlic and bacon. I am used to having my carbonara with an egg base, lots of pepper and loaded with parmesan but just because it’s different doesn’t mean it wasn’t good. I would think that using the raw egg version might not be a favorable method with the general public. I would also think that passed down recipes also have changed over the years as well. Il Corsaro’s version was great. The chunks of bacon were plentiful but also not overpowering either and I know J loved it too based on his lack of conversation when the food arrived. This is a creamy pasta lovers dream.

Neither J nor I had room for dessert and with our plates still half full we opted to take the rest home and pass out on the couch with a major food coma. Before we left we were talking to our server who happens to be part of the family of this family owned restaurant. She informed us that everything is made to order and is as fresh as possible. They also don’t even have a freezer and opt to buy everything daily. I know I could certainly tell that it was amazingly fresh and not only was the food great but it also had a real family feel. The service was excellent you could see lots of regulars coming in as well which bring the atmosphere to the next level. I would definitely come back!

FOODgrl - I talk about food, you read it.

At least once a week my manager brings in a loaf of freshly made banana break, straight from the oven. It’s amazingly still warm and brings smiles to everyone in the office. I am also amazed that someone would wake up early enough to do this!

Since I don’t want to take this banana bread making for granted I decided to make J some homemade fresh, straight from the oven bread. What’s even better then that is that it was impromptu banana bread. I just got up off the couch one evening and whipped this up as a special treat/surprise. This recipe is almost food proof, so if you love banana bread then this is your chance to make it.

Ingredients

(Joy of cooking and managers recipe)

• 1 cup chocolate chips walnuts or pecans, toasted and coarsely chopped (optional) I didn’t add
•  1 cups all-purpose flour
• 3/4 cup granulated white sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 large eggs, lightly beaten
• ¼ cup milk, soured with a splash of vinegar
• 1/2 cup unsalted butter, melted and cooled
• 2-3 ripe large bananas(approximately 1 pound or 454 grams), mashed well (about 1-1/2 cups)
• 1 teaspoon pure vanilla extract

Preheat oven to 350 degrees and place oven rack to middle position. Butter and flour the bottom and sides of a 9 x 5 x 3 inch loaf pan. Set aside.

In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts. Set aside.

In a medium-sized bowl combine the mashed bananas, eggs, milk, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread.) Scrape batter into prepared pan.

Bake until bread is golden brown and a toothpick inserted in the center comes out clean, about 55 to60 minutes. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature. This bread can be frozen.

Yum yum yum! It was so delicious! I also screwed up a bit because I didn’t have enough butter so I added vegetable oil and more flour and it still turned out! Don’t do random substitutions, I was lucky it still worked, hence this being fool proof…..for fools like me!

FOODgrl - I talk about food, you read it.

Last weekend I had one of those moments where I didn’t want to decide what to cook. It started with ground beef. My brain went into overtime around 4pm on a Friday, which means time was running out…I needed to figure out a shopping list…what I was going to do…

I could make burgers, stroganoff, tacos…

I sort of want pizza, no tacos….taco pizza??

Taco pizza it is!!!

I remember eating taco pizza from Panago when I was in high school and loving it. The crisp crunch of lettuce, creamy sour cream, seasoned beef on a pizza. It was delicious but then as I got older I realized that the lettuce was actually a bit soggy, they stopped cutting into bite sized pieces so the ingredients would pile in your lap and it just wasn’t the same as I remember. I wrote it off as a bad idea and never looked back. Its time I re-created this pizza! It will be fresh, flavourful and delicious.

Ingredients

• 1-2 lbs ground beef (cooked the same way you would for tacos)
• Taco Seasoning (or homemade!)
• ¼ cup salsa
• ¼ cup pizza sauce
• 1-2 cups shredded cheddar cheese
• 1-2 cups shredded lettuce
• 1 tbsp green onion chopped
• 1 tbsp cilantro chopped (optional)
• 1 tomato chopped
• ½ cup sour cream

While dough is rising (if you made your dough), cook ground beef the same way you would for tacos.

Mix together salsa and pizza sauce, set aside.

Roll out dough, if needed. Top with salsa mixture, ground beef and cheddar cheese. Cook at 450 for about 10 min.

Let pizza cool for about 10 min, if you add the lettuce too soon it will get soggy.

Top with green onion, cilantro, tomato, lettuce and sour cream. SERVE!

Tip-put sour cream in a zip lock sandwich bag cut off a corner and squeeze over your pizza.

This isn’t so much of a recipe, but more of an outline. Everyone likes their taco slightly different, with different amounts of toppings so just do what you like. J and I liked this so much that I made it again 5 days later. It’s great the next day too, cold.

FOODgrl - I talk about food, you read it.