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Onyx Stainless Steel Popsicle Mold Try & Review

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Ice Pops or Paletas. First try, without following directions. 😐 I used a Trader Joes organic berry mix, defrosted it, and blended it with Nutpods Original Unsweetened Non-Dairy Coffee Creamer. You could also use:   365 by Whole Foods Market, Organic Berry Blend, 10 oz, Frozen:   https://amzn.to/4gZvS63 Poured the blend into three of the molds. Don’t pour all the way to the top of the mold. Made a second blend with the berry mix, cacao and plain Greek yogurt. Poured those into the rest of the molds, total six. Let the molds freeze with their lids (pictured) on top of a frozen food base (not strictly necessary, see picture) in the freezer. Just position them with room around them in the freezer. Froze overnight. Tip: when you remove the ice pops from the freezer, a shower or bath in a little hot water for a moment makes the pops slip out of the mold easier. Mine are a little crystalized but provided inspiration:   Gazpacho ice pops for dinner parties?   Ic...
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Vespatude.

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#vespa #weekends  
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Plant People Wonder Greens Gummies

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Food sampling at Whole Foods, Jersey City Relaxed food shopping and sampling in the middle of the day.   If you’re looking for ways to up your veggie amount. Plant People Wonder Greens Veggie Gummies, Super Greens & Probiotics, 60ct | Veggie Gummies with Super Greens, Probiotics & Multivitamins Gut Health, Energy & Wellbeing Curb cravings. One for kids, too. https://amzn.to/4bbhPqm https://www.plantpeople.co/  
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Plant Stand

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For the curious, the Plant Stand that went home without me at the Estate Sale held at a store.
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🫒 Graza: The Emotional Support Olive Oil

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I finally bought a bottle of Graza olive oil ( https://amzn.to/4fLEVGy ) when it went way on sale. It tasted grassy to me — fine, not life‑changing. Now that Trader Joe’s has a near‑identical dupe, the craze is receding, late‑cycle phase. You don’t need to blame Millennials for food trends, such as this one. Because food trends have been an inevitable part of American culture for years. We have survived Sriracha sauce , Everything‑but‑the‑Bagel spice, Gochujang, tinned‑fish and many, many more. To preface, I use a lot of olive oil and other oils almost every day (pictured). I’ll use a regular, low-budget one for cooking, a neutral, inexpensive oil that doesn’t fight the food’s flavor, and a better quality one for salads, sauces and pesto.   I rotate a few brands that I like.   The Millennial-coded Graza makes for an interesting case.   It became popular due to the intersection of several pressure points:   1. The Aesthetic Era of Kitchen Signaling - “shelfie” dis...
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