While scrolling through the reader one day I saw that a fellow blogger had made gummy bears. I was eager to attempt the recipe and began my search for “agar powder” which is basically powdered gelatin in a bottle. After searching at stores such as: Whole Foods, Trader Joes, and Mariano’s I turned up empty and ended up purchasing it off of Amazon for $6.99.
The recipe is this.
1/2 cup tart cherry juice
2 tsp lemon juice
2 tbsp agar powder
1. Combine all ingredients in a small saucepan over medium-low heat. Continuously stir.
2. Gradually whisk agar powder into the mixture.
3. Continue heating over medium-low heat until mixture reaches a smooth consistency.
4. Pour mixture into silicone molds (Bought mine off eBay) or ice cube trays.
5. Place in fridge for about 20 minutes.
6. Pop out and enjoy!
Everything was going smooth until the pop out and enjoy part. I swear I let them sit for 20 minutes and although they had a delicious after taste, the texture of the gummy bear was not at all pleasant. It was too slippery.
However I would like to thank you colleenthebrave for this recipe and I’m always excited to try new things. As far as DIY gummies go, I’m going to keep Haribo in business.
This is a recipe that I found in an issue of Food Network Magazine. It’s Broccoli Cheddar Soup with bacon and lord knows I love bacon.
I make mine in a dutch oven and it serves about six-seven people.
First the recipe tells you to fry four slices of bacon on the bottom of the pan…well screw that, cause I fried the whole damn pound.
After you set your bacon aside to drain, throw about 2 cups of chopped celery and diced scallions into the bacon grease…then back away before any of it splatters in your face.
Add 3 tablespoons of flour and stir until incorporated.
Then add one 16oz bag of chopped broccoli, 2 16oz cans of chicken broth and 3 cups of water.
Cook for about 10 minutes or until it starts to boil.
Simmer for five minutes.
Then add 1 cup of half and half.
Now for the hard part…if you have an immersion blender, YAY FOR YOU! Start blending until soup is thick. If (unfortunately) like me, you don’t have an immersion blender…put a large pot on the stove and ladle your soup into a blender until it’s thick and transport into separate pot…once your done, throw all of the soup back into the dutch oven…and add 1 bag of sharp cheddar.
The recipe calls for white, but I like to live on the wild side and I used yellow.
After you mix in the cheddar, serve your soup! But not before crumbling up all that bacon that you just fried and adding it on top.
AHHHH! My second article for Roaming Hunger was published this week. I’m so excited to be a contributing writer for this website. It’s truly made this disappointing full-time job search worth it. I’ve met so many cool people so far and there are only more relationships to be built.
Nik Wallenda not only walked a tightrope across the Chicago River and broke a record, but across Marina City…one of the greatest pieces of Chicago architecture. I won’t lie, I’ve been calling them the corn cob buildings since I was a kid, but sooner or later I learned the name of my favorite structure and now it just irks me when people don’t know the actual name. Tonight I was standing on the street and some girl shouted, “He’s supposed to walk across those two buildings, whatever their called.” My reaction? Bitch pick up a book. Naturally, I moved far away from her…across the bridge where I had a better view.
I didn’t witness him walking across the river, but I saw the part I wanted to see and that was Wallenda walking between the two towers, or between the city within a city.
You go dude.
Oh, something else that amazed me more than Nik’s tightrope walk? SEEING PEOPLE ACTUALLY STANDING ON THE MARINA CITY BALCONIES! Jesus, those people never come out.