Sunday kitchen adventure

I had produce to get rid of before a monthlong trip: cilantro, jalapeño, lemons, limes, red onion. Enter Chopped Kitchen: My Apartment edition.

Cilantro-lemon-lime-jalapeño slush

Ingredients: lemons and limes, cilantro, jalapeño: juice the citrus fruits, put all produce in a blender or food processor, add ice cubes and sparkling water and make a frozen juice beverage. It’s tangy, fresh, and delicious.

The finished product in a **M-22 stemless wine glass** with a green and white **paper straw**.

The final product, after about 30 minutes, in a hermetic jar. (similar here)

Quick pickled red onion

Chop onion into moon shapes.
Add 1/2 teaspoon each of sugar and salt to 3/4 cup of vinegar (rice, white wine, apple cider — whatever’s on hand). Stir to dissolve.
Boil 2–3 cups of water, place onion slices in a sieve, pour water over slices to blanch. Drain liquid.
Put onion slices and vinegar solution into a jar. Pickled onions will be ready in 30 minutes and will last (refrigerated) for a few weeks.

Enjoy!

Bulletproof Coffee

There are various methods of making this drink. My favorite is simple: grind coffee beans, make coffee, add a tiny scoop of Kerrygold butter, blend until frothy, and enjoy.

For more on Bulletproof Coffee, read this.