One of the great things about travel (or relocating) is discovering new food - a dish that makes me question where it has been all my life.
Aqua frescas are made with water blended or steeped with rice, fruit or flowers, such as hibiscus, strawberry, pineapple or tamarind. They are much lighter than a smoothie - more like a lemonade.
Here in Tucson, my new home, the refreshing, light non-alcoholic aqua frescas of Mexican cuisine are everywhere. One of our new pleasures is to sit on a shaded patio under gentle cooling misters with a plate of tacos and a horchata, made with rice, sugar and cinnamon.
You can make aqua fresca to suit your own tastes and the season- they can be barely sweet or not sweet at all.
Here is a recipe I created for My Sunny Kitchen - head on over!
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Melicia Phillips began making jewelry as a way to relax from my crazy 30 year career as a professional chef. I worked in some great restaurants, taught culinary school and also published cookbooks.
Fast forward and jewelry making is now a full time gig. Along the way, I also became a GIA graduate gemologist and jewelry appraiser.
My wish is that each piece of jewelry I make has a life of it's own. Being a chef is very demanding but also incredibly rewarding.
I am not in the kitchen anymore, but my jewelry is!
All CHEFJEWELRY is made in my studio in Arizona.