Hi everyone, hope you all had a great weekend!
This weekend was my first weekend spent WORKING! It was really fun though, so I didn’t mind. My weekends have now shifted to Mondays and Tuesdays (which means I am on my weekend now!)
I am really loving my job. Remember how I said I was having trouble with frosting the cupcakes? Well, I think I’m finally starting to get it! They’ve even let me start frosting and decorating their “extra” cupcakes – which is a HUGE privilege!
From left to right: Snickerdoodle (I can’t not have one of these each day I’m working), Red Velvet, Buttercup, Carrot Cake, Grandma’s Tea Cake, and Orangesicle, and Lemon Drop at the top. I did ALL of these cupcakes! Can you tell I’m proud of myself? Hehe =). But these are just their standard designs!
Here are a some of their custom designs:
For a birthday:
For a baby shower:
I can’t wait until I can start doing the custom designs!
I went a little apartment hunting over the weekend (the standard weekend) as well! I didn’t see anything too promising except for ONE place. It’s a small studio and I love it. I’m corresponding with the landlord, but I’m really crossing my fingers that everything will fall through. The commute to work has been the only thing I can really complain about with my new job. It has really not been fun at all…especially at 5 in the morning! I hope I can get this place…
Since today was my day off, I cleaned up (majorly needed) and also made a refreshing drink…THAI ICED TEA!
That Thai Iced Tea is from a restaurant, but for a while I’ve been wanting to make one at home!
I found some Thai tea leaves from the Asian Supermarket:
I measured out some tea leaves…
Immediately when I opened this bag I could smell the aroma of Thai Iced Tea...mmmmm!
And then placed it in a heat-safe bowl.
Then I boiled some water and poured it into the bowl:
And set the timer for 5 minutes!
You can already see the orange-yness to the tea…that made me excited!
Then you put some sugar into another heat-safe bowl:
And strain the tea into that bowl.
Make sure to get ALL the tea juice out of the leaves!
Then pour it in a cup and cool it in the fridge!
Look at the deep color in that tea. Soooo beautiful! This would normally serve one but I had to share with Jeff so we each only got half of this tea.
Once the tea is cooled, fill a cup with ice…
Pour the tea…
And slowly pour evaporated milk over the top!
This is actually my first time buying and using evaporated milk. I’d say it is an extremely watery version of condensed milk, which is awesome in my book!
Make sure to pour the evaporated milk slowly though because you really want that two layer effect with the Thai Iced Tea.
This is the beauty of Thai Iced Teas because you can mix it around completely (which Jeff likes to do) or mix it around slowly (which I like to do). No matter what, it eventually gets all mixed up…
Yum. It tasted exactly like in the Thai restaurants. Next time, I might put even less sugar (reflected in the final recipe)!
The hardest part about this is finding the Thai leaves. Go to your local Asian supermarket though, and you should be able to find it!
Thai Iced Tea
2/3 cup Thai tea leaves
1 2/3 cup water, boiled
3 T sugar
Evaporated milk for topping (I used 2 T per drink)
Place Thai tea leaves in a heat-safe bowl. Pour the boiled water over the Thai tea leaves. Steep for 5 minutes.
In a separate heat-safe bowl, place the sugar. Strain the steeped tea through a fine mesh strainer into the bowl with the sugar.
Mix well so that the sugar gets dissolved into the tea.
Fill a tall glass with ice and pour the tea into the cup, leaving room at the top. Slowly pour in the evaporated milk so that it creates a double layer.
Mix and enjoy!
Nutritional Information: 160 calories, 0.5g fat, 0g saturated fat, 35mg sodium, 39g carbohydrates, 0g fiber, 39g sugar, 2g protein