berries

Flavor Your Water

Once upon a time, I worked at an upscale day spa. It was a gorgeous relaxation facility with all sorts of estheticians, massage therapists, nail techs, hair stylists and lavish beauty products. As I possess none of those professional skills, I was a part of guest services. And the best thing I took with me when I left (since I couldn’t take any people) was the tips on flavor-infused waters. We would select a different water filled with freshly prepared fruits, and occasionally vegetables, daily to serve in the lounging area. Of course they could be as well known as lemon-lime, containing vibrant round slices of green and yellow, but my favorites were the simple and oh-so refreshing cucumber water and the watermelon water with pure pink cubes of sweetness.

Lately I’ve been seeing so many more creative blends. What a great presentation they make when entertaining guests, and how fun to come up with flavors that complement your meal! As an added bonus, you can feel good about serving your loved ones a flavorful option that doesn’t include any added refined sugar, artificial flavors or colors. That is so nice of you!

Pictured above is just an easy addition of frozen blueberries, raspberries and blackberries to iced water. Here are a few more I’ve found for us to try…

An inspiring youtube video from Honeysuckle Catering I originally saw on Facebook: 8 Ways to drink more Water

From SkinnyMe Tea courtesy of Pinterest:

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The Chef’s Creme Brulee

Creme Brulee is Owen’s all time favorite dessert. And I can’t argue with fabulous. It’s sweet, it’s creamy, it’s got a little sugary crunch… I could probably eat it on a regular basis. And despite its sophistication, it is actually not difficult to make. This recipe is from The Chef (aka my sister); if I can do it, you can do it.

Makes 7-9

2 cups heavy cream

1 cup milk, divided

1/2 vanilla bean

6 egg yolks

1/2 cup sugar

Strawberries and blueberries for topping (optional)

Preheat the oven to 325 degrees. In a mixing bowl combine 1/2 cup milk, sugar and egg yolks. Set aside. Cut the vanilla bean in half (down the center) and scrape the seeds our of the bean pod with the point of the knife. Combine the vanilla beans, the vanilla pod, cream and the remaining 1/2 cup milk in a saucepan. Bring to a roiling boil. Remove boiling cream mixture from heat and temper with egg yolk mixture, whisking constantly (To temper: Add a little of the boiling mixture, whisking all the while, to egg mixture to get it to avoid curdling before adding the rest.) Return tempered mixture to the saucepan and continue cooking 1 more minute. Remove from heat and strain using a fine mesh sieve. Pour cream mixture evenly into the ramekins. Bake in a water bath (place ramekins in a baking dish with sides and surround them with water about half way up the sides of the ramekins) until a toothpick inserted comes out clean, and center is almost set, about 30 – 45 minutes.

Let the cream cool before spreading a thin, even layer of sugar on the top. Using a torch, evenly flame the sugar until brown and bubbly; creating a crust (brulee) on the top of your cream (creme).

Side note: I am also aware of people scorching their sugar in the oven, with a broiler. (But I have no experience with that.)

Place sliced strawberries and fresh blueberries on the top before serving if desired. Congratulations! Now you get to eat!

Another Side note: These can be made in advance. You can chill the desserts in the refrigerator ahead of time until ready to serve.