Cappuccino or Latte made right at Home for Pennies

 

Cappuccino or Latte made right at Home for Pennies

Cappuccino or latte purchased outside the home can be quite pricey.
I looked in my kitchen cabinets for long forgotten items.
Low and behold I found a glass mug with infuser,
which I had originally purchased for loose leaf tea.

I thought this infuser set up might work.
Next I purchased some Nescafe Gold espresso intense.

I put a scant tablespoon of espresso in the infuser.
Next I heat whole milk in a separate pot till just about boiling.

Then I use a mini milk frother to whip the milk in two batches.
I like a lot of foam in my espresso.
I've gotten pretty good at making my own creamy coffee.
Other than the espresso I had everything in my cabinets.

Arugula and Persimmon Salad

Arugula and Persimmon Salad

10 ounces of baby arugula
2 ripe Fuyu persimmon, cored, sliced in half then sliced into thin segments
1 small English cucumber, peeled, sliced in half, then into thin slices
5 roasted mini peppers cut into pieces
10 mini tomatoes cut in half and roasted
1/4 cup roasted pecans then chopped
1/3 cup feta cheese crumbled

Dressing:
2 tablespoons minced shallot
2 tablespoons wine vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
1/3 cup olive oil
salt and pepper to taste

First time having persimmons and they are so delicious. Mix salad ingredients and place them over the arugula. Mix dressing ingredients in a mason jar and drizzle over salad just before serving. A fresh wintery salad to take advantage of the season of persimmons. Scatter some crotons over the top of the salad or some chopped nuts for a bit of texture. I'm getting tired of arugula, might have to start using baby spinach or an herb mix greens. But I'm definitely going back for more persimmons.

Merry Christmas 2025

Merry Christmas 2025

Lions Mane Mushroom Sauté

Lions Mane Mushroom Sauté

1 shallot sliced very thin and pieces separated
3 inch section of ginger, peeled and sliced very thin, then in matchsticks
1 tablespoon olive oil to sauté shallot and ginger
10 ounces of lions mane mushrooms sliced into bite sized pieces
1 tablespoon olive oil to sauté mushrooms
1 teaspoon hoisin sauce
1 tablespoon mirin
1 tablespoon apple cider vinegar
1 tablespoon brown sugar
dash of chili oil
salt and pepper taste

In a medium frying pan, sauté shallot and set aside to drain. Sauté ginger matchsticks and set aside. Sauté lions mane pieces in olive oil. When mushrooms are soft add ginger, shallot, and remaining ingredients which make up the sauce back into pan. Cook till sauce is absorbed. Very tasty.