In the midst of that decision and after we put our house up for sale we found out we were having these...
Oh my indeed.
Since then those wee rascals are now getting big...
And now I have the pleasure of spending my days with them and him...
I also get to make this!
So I have two versions of making this one I made a few days ago that turned out to be longer and more tedious that I thought it would be... but I am stubborn and I was determined to make it delicious. I will share the difficult version with you in another post for all your purists out there.
But for those of you who are just semi purist...who also like their free time to be filled with other things then blending a million mangoes this recipe will be just for you.
It will quench your thirst on the thirsty days of summer.
So go ahead and pour your self a glass...
Watermelon mango lemonade
Half of a large watermelon diced
2 cups of water
one container of simple mango lemonade
Start by blending your diced watermelon in your blender with your water until smooth.
strain out all of the fibers and seeds till you are left with just the watermelon juice.
You could stop here and you would have watermelon agua fresca but lets continue before you are too tempted.
Add your watermelon agua fresca to your mango lemonade, stir and serve over ice.
then kick back, relax, enjoy your beverage and try to share.
Two Years...So much has happened in two years its hard to know where to start. But I am finally back with much to tell! I look forward to being back on here and sharing my love of all things homemade and handmade! More to come.
Ever heard of Tonkatsu? Its a breaded pork dish that is one of the more home-style Japanese meals out there. My husband loves it and with a little advanced prep it can be easy to make. This includes the sauce.
Look at that yummy meal! Oh I am salivating....
So we start with boneless pork chops, cutting them nice and thin. Then we sprinkle them with a little salt and pepper.
Then you take your panko. A special bread crumb that is more coarse and makes for a crispier coat to your pork.
Coat your sliced pork with flour, dip in egg and them coat with the panko. Set aside till each are ready to fry.
Then lightly fry in oil over the stove until they are golden brown.
For those who want to make large batches for future dinners you would only cook to set and the set aside to cool. Then flash freeze for future baking.
Then you would pop them into a 350 degree oven, frozen and cook until golden brown.
If you are just frying some for a meal and not freezing, when you are done, set aside on a napkin lined cookie sheet in a 200 degree oven while you make the sauce.
Now the sauce is what really makes this dish. You can buy it at the store, or you can make it from simple ingredients that you might likely already have in your home!
3 Tbs - Worcestershire Sauce
2 Tbs - Ketchup
1 tsp - Soy sauce
6 Tbs - Natural Applesauce (no sugar added)
The secret is indeed the applesauce. YUM.
This sauce will store in the fridge for a week. Drizzle it over you meal for a tasty contrast.
Its also a meal the little ones will love too! I hope you try it out. Everyone could use a home cooked Japanese meal in their recipe archive!