Magic Bullet Blog

Whether you:

1. Know the snow is coming and you won’t be leaving the house for a few days
2. Had a bad day at work
3. Have company coming over for dinner and want to slam it outta’ the park on course 1
4. Wanted to make a sinfully rich treat for someone (or yourself)

This loaded baked potato soup made with your Magic Bullet Blender is soooo one hundo the way to go and you betta bet your Van Halen tush this cup of goodness will make you Jump.

Lauren DeMaio, your Magic Bullet Kitchen Magician coming ‘atcha with a so-worth-indulging recipe for the homies.

(On my playlist today: getcha game face on- http://www.youtube.com/watch?v=BNy3-6ooMTc)

Simple – YES. Impressive – OBV. Delicious – MINDBLOWINGLY.

See below, baby.

Ingredients

• 4 medium potatoes
• 28 ounces chicken broth
• 4 Tablespoons sour cream
• 1/4 teaspoon pepper
• 1/2 cup shredded cheddar cheese
• 3 strips bacon, cooked well done, crumbled
• 3 green onions, sliced

Directions

1. Preheat oven to 400 degrees.
2. Wash, dry and prick potatoes with a fork.
3. Place directly onto cookie sheet and bake for about 45 minutes until cooked through. If you don’t have one or prefer to cook the potatoes directly on the rack in the oven, by all means – go crazy. *Tip: When baking potatoes that will be used as a side dish – wash, dry, prick with fork, rub outsides with olive oil and a little bit of sea salt. This helps crisp up the skin a bit.
4. Let potatoes cool. Peel then cut into about ¼ – ½” pieces.
5. Add the insides from 2 of the potatoes into your sauce pan.
6. The remaining 2 potatoes will be going into your Magic Bullet.
7. Fill up your Magic Bullet Tall Cup about ¾ of the way with potato and then the remaining room with chicken broth.
8. Blend until smooth, about 10 seconds.
9. Add to sauce pan with the other 2 cubed potatoes.
10. Continue the 3 steps above until your potatoes are blended into magically wonderful bliss.
11. Put the sauce pan filled with potatoes on low heat.
12. Add sour cream, black pepper, about ½ of your shredded cheese, ½ of your crumbled bacon and ½ of your green onions.
13. Stir to combine.
14. Let cook until combined and thoroughly heated through – nothing above a simmer. About 10 minutes.
15. Soup > Bowl
16. Bowl of Soup > garnished with a bit of your remaining cheddar, bacon and green onions.
17. Bowl of ridiculousness is served baby.

 Ya done.

Cozy up, dive in and enjoy my friends.

Alrighty – Boston and Chicago are just around the corner for work so this kid has got to get back to cranking.

Until next time my Bullet Babes, sending all my love, from the great, awaiting yet another snowstorm state of Connecticut, to all of yours.

xo

@LdeMaio

New Year, New Me, New You!

Lauren, your Magic Bullet Kitchen Magician here bringing you a HEALTHY, unreal soup made possible by none other than your Magic Bullet Blender, my friends.

Below is the recipe that goes along with the video. The Mayans were wrong so now you have NO excuse not to give it a shot!

Ingredients

• 1 (1.5 pound) butternut squash, peeled and seeded
• 1 tbsp butter
• 1 tbsp extra virgin olive oil
• 1 small onion, chopped
• 3 scallions, chopped
• 3 cups of chicken stock
• salt and pepper to taste

Instructions

1. Add butter and olive oil to a sauce pan on low-medium heat. Add onions and saute until translucent for about 5 – 7 minutes.
2. Meanwhile, chop your peeled, seeded butternut squash into roughly 1″ cubes.
3. Add scallions to pan with onions, season with salt and pepper, and saute until soft.
4. Add butternut squash and chicken stock to sauce pan. Turn up to medium heat until simmering and cook for about 20 minutes until squash is soft.
5. Remove pan from heat and carefully remove squash with slotted spoon to bowl.
6. After allowing to cool, add squash to your Magic Bullet Blender Tall Cup and blend for 10 seconds or until smooth.
7. Return blended squash to sauce pan.
8. Continue steps 6-7 until all squash is blended.
9. Give its a good mix and you are GOOD. TO. GO.
10. Optional – garnish with some finely chopped scallions to add some color contrast

Alrighty – PGA Merchandise Expo next week for life job. Kids gotta scoot.

As always, sending all my love and wishing you a very Happy New Year – from my big heart in Connecticut, to all of yours!

XO
@LDeMao

Try saying that three times fast! Kitchen Magician Lauren DeMaio brings us another amazing Magic Bullet recipe – a breakfast shake that’s delicious and easy to make.

Ingredients

• 1/2 cup carrot juice
• 1 banana
• 3/4 cup frozen strawberries
• 1 teaspoon flaxseeds
• 1 handful blueberries
• almond milk

Directions

1. Blend for 10 seconds. Seriously. That’s it.

Hi. This is Lauren. Your Magic Bullet Blender Kitchen Magician. And seriously. If you haven’t done it yet, its time to get on it.

Take. Down. The. Christmas. Tree.

I knoooow, I knooow, it’s emotional! Sad! But it has to happen. One thing that may motivate you to do so is the recipe below.

Grab those leftover candy canes and try this TOBLERONE CANDY CANE BARK. It’s basically magical. Why? Because your Magic Bullet Blender turns those candy canes into beautiful pixie dust. That pixie dust infuses bark like something out of a Care Bear movie circa ’86. Unbelievable.

No Toblerone? No problem! Chocolate chips can work as well.

Don’t like milk chocolate?

White chocolate baby. #yum

Go for it. It’s still January so its basically still the holidays and still acceptable to be eating things like this.

Side note: My boyfriend is the one who thought of this recipe. #domestic #keeper

Ingredients

• 24 candy canes
• 3 14.1-ounce Toblerone milk chocolate bars

Directions

1. Place large sauce pan on low heat and add all Toberlone bars. Keep a close eye and stir often so the chocolate doesn’t burn.
2. Add candy canes to Magic Bullet Blender Tall Cup. Just break off the end so they fit.
3. Blend with cross blade until you have candy cane powder, and add to a medium sized mixing bowl.
4. Continue with the above step with all candy canes.
5. Once chocolate is melted and smooth, add in candy cane powder and stir well.
6. Line two cookie sheets with wax paper.
7. Pour melted chocolate infused candy cane onto wax paper and smooth. I usually go about 1/4″-1/2″ thick but it doesn’t HAVE to be uniform!
8. Pop the cookie sheets into the freezer until your bark is solidified.
9. Break up with your hands – or take larger pieces, add to a gallon baggie and give it a little ‘tough love’ with say.. the base of a larger metal serving spoon?

INDULGE.

Don’t waste food and give it a shot, would ya?

Gotta scoot, but before I do — I want to wish you a very Happy New Year and send allll my love, from my big heart – to all Yours.

xo
@LdeMao

Perhaps the reason I resembled a stuffed artichoke as a child was because of this recipe… I kid you not, they are THAT good.

Lauren, your Magic Bullet Blender Kitchen Magician, here! This recipe has been around the family for a while.

SUPER basic. RIDICULOUSLY impressive. And SIMPLE with the help of your Magic Bullet Blender.

I’ve never lied to you.

Pictured would be Deb, my mama, in a head lock-esque pose. Head lock given by me, the offspring. I lucked out with that broad being mine. One of the hardest working, most caring, selfless, smartest, unbelievable humans I have ever met. And aside from being my BEST friend, she is also one hell of a cook. These, my friends, are hers.

Use good ingredients. Pre-Bullet your own breadcrumbs and pecorino romano. Whip these babies up. Make mama proud.

Stuffed Artichokes

Ingredients

• 2 fresh artichokes
• 4 eggs
• 3/4 cup pre-bulleted pecorino Romano
• 1/2 cup heavy cream
• 1/4 to 1/2 cup pre-bulleted, plain dried bread crumbs
• 1 tbsp dried parsley
• 1/2 tbsp garlic powder
• 1 tsp black pepper

INSTRUCTIONS

1. Slice 1/4″ off top of each artichoke with sharp knife, to remove ‘prickles.’
2. Trim point off each leaf with scissors.
3. Wash and drain upside down. Set aside.
4. Into Magic Bullet Blender tall cup, add eggs, garlic powder, pepper, parsley and cream. Blend for five seconds. Keep artichoke sitting in pot, getting ready to steam!
5. Add pre-bulleted pecorino romano cheese to tall cup. Blend 5 to 10 seconds.
6. Add to a medium sized mixing bowl. Then, add bread crumbs and combine. You want a pasty mix – wet, but not soupy. Adjust accordingly with bread crumbs.
7. Stuff each leaf with a small ball of mix. I use a teaspoon to help me out with this. Then pull open center and put the remaining mix on top, where the artichoke heart is.
8. Place artichokes in a large pot and add about one to two inches of water.
9. Bring to a boil and turn back to simmer. Simmer about 45 minutes, until a leaf pulls away from artichoke easily. Watch that your water does not evaporate. If it gets low, add some more.
10. Put those babies onto a pretty plate and enjoy.

Being that these are meat free, they are ALWAYS a staple at our 7 fish, Italian Christmas Eve Extravaganza.

Try ‘em then? Try ‘em Sunday? Try ‘em tomorrow?
Just get there and give ‘em a shot for me!

Alright my little loves. I’ve got to scoot. Chores to do. Work to crush. Garlic to sweat.

Until next time, sending all my love, from my big heart in Connecticut, to each and every one of yours!

xo @LdeMao

BOOSTER. JUICE. More like, I’m gonna boost ya’ WITH this juice.

No, I won’t be stealing your car again.
Yes, I will be making your life better, your body happier.
And yes, this sure as heck will help get your tush in gear.
Fire up that Magic Bullet Blender, baby.

We got fruits. We got veggies. We got almond milk.
All natural. No preservatives. No nonsense.
Toss some brown rice powder for added PROTEIN.
It’s a no-brainer.

The boyfriend Aaron and I made this concoction for the first time while I was up in Canada in October, hence the added brown rice powder for additional protein. We used raw, plant-based protein powder – the brand was Sunwarrior. Google it. (No I am not promoting products – it’s just legit and very good for you).

I wanted to explain that added protein, because I know if I read that note above and then saw a picture of a broad like me. who openly talks about how she wishes they made camel packs for melted cheese, I’d be judgmental, too.

On that note, Thanksgiving has left me resembling a bloated, hybrid version of Antonio Banderas and Frida Kahlo, so you can bet your bullhorn that I whipped out that Magic Bullet Blender this morning and toted some of this liquid gold to work.

See below, babes.

Ingredients

• 1 cup almond milk
• 1 cup carrot juice (or cranberry, apple or orange juice)
• 1 banana
• 1/2 cup unsweetened, no sugar added, frozen strawberries
• 1/2 cup unsweetened, no sugar added, frozen raspberries
• 1/4 cup julienne carrots
• 3 large kale leaves
• 2 tbsp brown rice protein (optional)
• 1 tbsp flax seeds
• 1 tsp ground cinnamon
• 1 tsp ground cocoa

Directions
1. Add all your ingredients to the blender pitcher.

2. Add water and fill to about to about ¾” from the rim.

3. Blend for 10 seconds. Check. Blend a bit more if you’d like. You’re done.

Talk about covering all your nutritional bases in one shot, eh?

Ever hear that song by Crystal Waters? 100% Pure Love?
No? I pasted the link below for you.

http://www.youtube.com/watch?v=zQX2q6WCrbE

Because that is:
A. What you are drinking. One hundred percent PURE love.
B. An unbelievable song.

Until next time, my little protein pioneers – do yourself a favor and get’cha Magic Bullet on.

Sending all my love, from my big heart in Connecticut, to all of yours –

xo
@LdeMao

This is the third pesto variation I have written about and just like being held back in fourth grade, you can bet I am damn proud of it.

It’s me, Lauren! Your Magic Bullet Kitchen Magician – and this time we are bringing those power greens into the mix.

How? Via KALE PESTO, my friends.

I have made this twice now. Both times with brown rice pasta. Brown rice pasta, I’m a fan. But honestly, anything that you top with this pesto will be good.

Fighting that urge to chew on a tennis shoe? Fret no more, my friends. You can do so with this Kale Pesto. Fresh, lemony, herbaliciousness off the charts.

I have made this twice now. Once as a side dish over angel hair this past summer when I was cooking for my loved ones @rabid203, @joshmac18, and freshly shipped in from Canada, Aaron Lewicki! And then again last night over fettucine. Both times – bangin’.

See below for a start to finish 10-minute process dinner delight.

Ingredients

• 1/2 lb. cooked brown rice pasta of your choice
• 1 1/2 cups, loosely packed] fresh rinsed, dried, roughly chopped kale
• 2 cloves of garlic, halved
• 4 fresh basil leaves, torn
• 1/3 cup extra virgin olive oil
• 1/8 cup pignoli nuts (pine nuts)
• 1/8 cup pre-Bulleted pecorino romano
• 1/2 tsp crushed red pepper flakes
• zest of ½ of a lemon
• salt & pepper to taste

Directions 

1. Add all ingredients to tall cup.
2. Blend for 10 seconds.
3. Toss with pasta.
4. Serve, baby.

NOTES

• TIME SAVER: I am obsessed with time savers and things that I can make in advance. Yes, this is legitimately a 10-minute process, but still, make it on a Sunday, pop it in the fridge, whip it out at game time and you are Betty White GOLDEN, girls.
• FLAVA FLAV: Like I mentioned above – it packs a punch. Put a tablespoon of this on some ciabatta bread. Fresh mozzarella, tomato, or sundried tomatoes? Portobello mushrooms? Anything – and Panini that stuff.
• TIP: Don’t have a Panini maker? Me neither. I gave it to my mom. Do this instead:

1. Lightly olive oil the outside of the bread.
2. Frying pan on stove, medium heat.
3. Carefully place a smaller pan on a separate burner also on medium heat.
4. Place sandwich in larger frying pan, place smaller pan on TOP and lightly press down.
5. Reheat smaller one, repeat.
6. Voila – homemade Panini maker.
7. DO NOT BURN YOURSELF I WOULD FEEL HORRIBLE.

• CHANGE UP: Like lemon? Add the juice of ½ of a lemon as well! Big basil fanatic? Add more fresh leaves. Big crowd? Double or triple it! That is what I did the first time I made it – just did a few rounds in the Magic Bullet and, well, yeah. Magic happened.

Alright my friends. Back to work. Thanksgiving is right around the corner and ‘Debbie the Demolisher’ [mom] has got me going full blast.

Until next time – sending love from my boisterous heart in Connecticut, to each and every one of yours.

Xxo
@LdeMao

Happy week of Thanksgiving! (Seriously though… how is it the week of Thanksgiving already?)

‘Tis Lauren, your Magic Bullet Kitchen Magician!

This Thanksgiving, show your family, friends and loved ones that you are THANKFUL for them by whipping up these babies with your trusty Magic Bullet!

Seriously though – they’re quick. They’re easy. They’re impressive. An easy add-on to your menu, or something you can put in the back of your car and bring to your husband’s sister’s great aunt’s house for dinner.

Spending Thanksgiving alone? Well, that can be tough. At my last job, every other year I would be holed up in my apartment in Dorchester, The Temptations blaring in the background, whisking gravy until I reached that perfect penny color, only to hose it by myself on the couch. Point being: these little guys are the perfect one-bite poppers that will give your face a smile, your belly a hug, and your tush the kick of knowing you’re a damn good cook!

All the information is below my friends. Make yourself proud.

Ingredients 

Pumpkin Mousse:

• 15 mini, puff pastry shells (*NOTE: These are usually found in the frozen food section by the pie crusts. These are also pre-baked and ready to use. No cooking required!)
• 1 cup canned, pure pumpkin
• 2/3 cup evaporated milk
• 1 (3.4 oz) box of vanilla instant pudding and pie filling mix
• 1/4 tsp of cinnamon

Cinnamon Whipping Cream:

• 1.5 cups chilled whipping cream, separated (*NOTE: Heavy cream or heavy whipping cream also work well.)
• 1 ½ tsp granulated sugar
• 1 ½ tsp ground cinnamon
• 2 tsp vanilla extract

Instructions

1. Start by making the cinnamon whipping cream. Add just-from-the-fridge chilled whipped cream and all other ingredients to your party mug, blend for 10 seconds with the flat blade – take a look. I usually blend for 7 additional seconds. Add to a medium-sized mixing bowl.
2. Add all pumpkin mousse ingredients to your Tall Cup – give it a good shake – blend for about 5 seconds. Remove from Bullet base and give one more ‘shake-whatcha-mama-gave-ya,’ blend about 7 more seconds or until combined.
3. Add pumpkin blend to a second mixing bowl.
4. Add about ¾ of the cinnamon whipped cream to the pumpkin blend and gently fold the whipped cream into the pumpkin. TIP: I typically use a spatula to fold in. Be careful not to overwork it! Try and keep it light and fluffy.
5. Add pumpkin mousse to a gallon-sized baggie. Add left over cinnamon whipped cream into another gallon-sized baggie.
6. Cut from one corner of the pumpkin mousse baggie,1/4” in. Pipe pumpkin mousse into mini pastry shells.
7. Cut from one corner of the whipped cream baggie, 1/8” in. Pipe a tiny dollop of cinnamon whipped cream onto each. TIP: I usually pop the baggies into the fridge before piping – makes it a bit easier.
8. Bottom of the 9th.. you’re down by 3 runs.. 2 outs.. count is 3-2.. … BOOM. BALL OUTTA THE PARK. You’re DONE.

No matter how full folks are, they will most definitely be able to make room for these babies.

Wishing you all a very safe and Happy Thanksgiving my friends.

Xo –
@LdeMao

Oh, wow. It has been a while. And don’t you think that just because I wasn’t able to get a recipe written up that I wasn’t using that lifesaver of a Magic Bullet Blender, my loves.

Lauren here, your Kitchen Magician, and I’m back baby!

Months of flying around North America gave me a run for my money, but I’m settled, back in business, and better than ever. I spent this weekend sorting through the photos I took from several Magic Bullet Blender recipes since the last time we spoke. ‘Twas quite a process.

So I thought to myself, okay – here in the northeast we have officially gone chilly. When it’s chilly, I would rather have people over than go out. So, I go with a simple crowd pleaser: Spicy Smokey Black Bean Dip.

Now, this recipe is one of many, many fabulous recipes that come from my cousin Teresa and her very good friend Phillie. They own a catering company in Connecticut, (City Fare Catering) and holy hot sauce, these women can C-O-O-K. Legit. Look at the pictures of their food: http://cityfare-catering.com/ They catered an event for my parent’s this summer and I went nuts for this black bean dip and they ever-so-graciously shared the recipe with me

While I was in Canada visiting my best, most favoriite [and only] boyfriend Aaron last month, we were lucky enough to have his parents come visit. You better believe I whipped this recipe up using what else? The Magic Bullet Blender. Yes, he has a Magic Bullet Blender and uses it daily. Yes, this black bean dip was a bottom of the 7th grand slam.

Have I yet to mislead you? No. Give this baby a shot.

SMOKEY SPICY BLACK BEAN DIP

Ingredients

• [1] 15.5 oz can black beans, rinsed and drained
• [1] onion, roughly chopped
• [1] green bell pepper, roughly chopped
• [2] chipotle peppers, roughly chopped
• [3] cloves fresh garlic
• [1/2 Cup] red wine vinegar
• [4 T] honey
• [3 T] olive oil
• [1 T] kosher salt
• [1 tsp] chili powder
• [1 tsp] cumin
• [1/2 tsp] black pepper

Directions

1. Heat olive oil [medium heat - keep an eye on it!] and sauté garlic until golden. Remove garlic from pan and set aside.
2. Add onions, salt and pepper to pan. Saute until golden. Remove onions from pan and set aside.
3. Add green bell pepper, salt and pepper to pan. Saute until soft. Remove green bell peppers from pan and set aside.
4. Add garlic back into pan with the chipotle peppers. Stir until sizzling, then add onions, green bell pepper and beans into man. Stir until all ingredients are hot.
5. Add all remaining ingredients into pan [red wine vinegar, honey, chili powder, cumin] and turn back to low heat. Stir until you have a gentle simmer, remove pan from heat.
6. Allow mixture to cool, then add into the Magic Bullet Blender Tall Cup. ( Tip: I used a ladle to easily pour the mixture into the Tall Cup.)
7. Top with flat blade, blend for about 7 seconds. Pour into a bowl. (*Tip: TASTE! If you want to add a little extra honey to your next blend, go for it! Love salt? Next round is the time to add more! Big vinegar fan? Splash some more in there.) Personally – I left it as is, but EVERYONE has a different palette so make sure you cater to your own. You’re #1. Never forget that.
8. Continue steps 6 – 7 until all of the mixture is blended until a beautiful, bountiful, black bean bonanza. (**Tip: I did this in 3 Tall Cups total and on the 3rd, I pulsed to give it a little extra consistency!)
9. Ya done!

Notes/Thoughts:

- MAKE IT AHEAD. Day before, for sure! Make, cover, fridge. Allow those flavors to get even more complex. Remove from fridge about 30-45 minutes before serving if you can. If you can’t, it’s definitely not the end of the world!

- SERVING OPTIONS. Oh there are many, but here are a few thoughts for you: homemade pita chips, celery sticks, carrot sticks, tortilla chips, quesadillas.

- NACHOS. Have I told you how much I love nachos? Maybe. Maybe not. Well, on the day that I had Aaron’s lovely folks over, we had a busy day checking out the law school and a little birdie had told me it was a fan fave. As soon as we got back to his apartment you better believe we preheated that oven, layered tortilla chips, Monterrey jack, pulled pork, shredded seasoned chicken, seasoned veggies cooked down along side crushed tomatoes and served up with sour cream and yep – your spicy, smokey black bean dip!

- SANDWICH SPREAD. That is what we did with the leftovers. If you’d like to kick your basic, boring wrap into 2015, use it as sandwich spread.

Idea #1: A little rotisserie chicken, some sprouts, and black bean spread. Heck yes.

Idea #2: Veggie wrap. Oh yeah. That will take you from bland to Bobby-Orr-status in no time.

Try it out this holiday season. Put it in a cute little bowl for the 5th ‘getting to the point of painful holiday party you have to attend in a 12 day period’, grab some tortilla chips, show up on the front steps of boss’s house not empty handed… and not with booze. They’ll be floored.

Or, you can take my ‘Sunday Anxiety’ route and make it for yourself. To eat on the couch. In the dark.

Aight – busy week ahead and Thanksgiving next week! Broad has gotta crank!

Cooking makes me happy.
Feeding people makes me happier.
Happily fed people makes me feel like a milli bucks #noWeezy.

Until next time my little Magic Bullet Baywatch Babes! Sending all my love from my big ole heart in Connecticut to all of yours.

xo

@LdeMao

The weather in the northeast hasn’t been what I would call consistent, but baby, grilling season is upon us. And what a GREAT season it is.

Lauren DeMaio here, your Magic Bullet Blender Kitchen Magician and as a product of the DeMaio family, I’m a grilling aficionado, of sorts.

Below is a quick recipe for a rub that I use for everything from steaks on the grill to chicken in the oven – versatile, forgiving, yours, and easy with the Magic Bullet blender. It’s pretty cool actually, the blender works to break down some of our ingredients and release some strong flavors. I dig it.

Try it?

MAGIC BULLET BLENDER PARTS

[1] Magic Bullet Blender Tall Cup

[1] Magic Bullet Blender Cross Blade

INGREDIENTS

[1/4 Cup] granulated brown sugar

[1/4 Cup] paprika

[1/4 Cup] black pepper

[2 T] salt

[1 T] crushed red pepper

[1 T] mustard seeds

[1 teaspoon] cayenne pepper

INSTRUCTIONS

-          Add all ingredients to tall cup, blend with cross blade for seven seconds.

-          Remove, give her a little shake, blend for an additional seven seconds.

-          The Magic Bullet Blender has broken down those mustard seeds, broken down that red pepper, and you’re done!

OPTIONS

- PULL YOUR PORK THE RIGHT WAY – This recipe is what I typically use for my pulled pork. Buy a pork butt, rub half on it and refrigerate overnight, take it out in the morning, rub with the remaining amount and cook at a low temp in the oven, covered tightly until able to be easily forked apart. This recipe is cool because it gives the pork a crust, some dimension in flavor, but again – can still easily be pulled apart. Top with BBQ sauce afterward. I can tell you that after living with two boys and entertaining them and their friends on many occasions –this was a CROWD PLEASER.

P.S. I then make my homemade BBQ sauce with the bullet. I will give you that recipe soon. It’s kinda RIDICULOUS.

Also, serve with some mini rolls and homemade coleslaw.

-          EXPERIMENTATION – Alright, ¼ cup of paprika is a lot, I know, but it works well for the pulled pork above.

The nice thing about this recipe is it’s very forgiving and versatile.

RULE: Keep your salt and sugar amounts set in place as above, then adjust to your taste buds.

Scale back on the spice if it sounds like a lot for you to handle.

-          IT’S A LOT, I KNOW – If you aren’t using it for a pulled pork recipe, that is fine. Make it now, jar it tight and keep it in the cupboard. Try it with:

o         Any type of pork roast

o         Beef roast

o         Steaks

o         Baked, whole chicken

Alrighty beauties, I’m out. Back to work.

Do yourself a favor, fire up those grills and knock someone’s SOCKS off. Whether it’s someone you love, someone you like, or someone you have to bite your tongue around and be courteous to by default, be like Nike, and just do it.

Be in touch soon, got a serious summery salad enhancement for you to enjoy.

In the meantime, happiest blending – from my big, nomadic heart – to all of yours!

Much love –

@LdeMao  xox