Instructions

Each of the layers in this popsicle basically follow the same fruit juice to dairy/banana base ratio. Begin with the blood orange-- place about 1 1/2 tbsp of banana, 2 tbsp yogurt, 1/2 tsp of honey, and the blood orange juice into a mini blender or food processor. Blend thoroughly, then add rum, starting with 1 1/2 tbsp and add more if you can handle your liquor. Chill in the freezer as you move on to your other flavors-- same amounts of banana, yogurt, honey, and rum, with pineapple juice in the second batch, and passionfruit juice in the third. Chill until ready to layer.

When ready, begin with the passionfruit mixture, followed by the pineapple, followed by the blood orange. Use a tbsp to carefully spoon your liquid into the molds, allowing 2 tbsp of each flavor per mold. Some bleeding through in the layers is fine-- this will make the popsicles look SUPER COOL.

Place your popsicle molds in the freezer and freeze, at least four hours. Remove from the molds and enjoy!

Peace Be The Journey...

Instructions

Begin by gathering your ingredients, dredging your beef with 1 tbsp of flour.

Heat 1 1/2 tbsp canola oil on medium high in a medium sized pot or dutch. Season beef with salt and pepper and add to the pot-- sear, without moving, for a minute or two until well browned. Flip, and do the same to the other side and edges. Transfer meat to a plate, and add onions and carrots to the pot-- reduce temperature to low and caramelize with an additional 1/2 tbsp oil, stirring to avoid burning. Add habeneros and garlic and cook for a minute more, adding a tbsp more of oil if needed.

Add all remaining ingredients (excluding the butter, tubers, cheese curds) to the pot and bring to a boil. Reduce heat and simmer covered, for about 1 1/2 hours.

While the stew cooks, move on to your potatoes/plantains (the latter for Sanka's mama). Cut each into thick fries (at least 3/4 inch thick), and toss with remaining 1 tbsp oil. Toss with some salt & pepper and bake on a foil lined cookie sheet at 400 for 40 minutes.

Now for the gravy! When stew is done, remove meat and set aside-- discard the bay leaf. Using a gravy sivve (or fine mesh strainger, strain out the vegetables and separate the excess fat.

In a deep skillet or small sauce pan, melt the butter. Add the second tbsp of flour and stir to combine-- it'll begin to smell like popcorn! Pour in your meat juices and whisk. Bring to a boil and lower heat, simmering until the gravy is thickened. Season with salt and pepper.

Time to assemble your poutine! Shred your oxtail into chunks and layer with baked potatoes and cheese curds.

Pour gravy over the whole mess and garnish with green onion slivers and cilantro.

And if you think you can't finish it all, just repeat after Yul-- I see PRIDE! I see POWER! I see a BADASS MOTHER who WON'T take no CRAP off of NOBODY! ... not exactly relevant when it comes to the food but it really does do wonders for self-esteem.

Instructions

In a medium bowl or ziploc bag, mix turmeric and 1 1/2 cups of water until turmeric is fully dissolved and the liquid is a thick golden yellow. Add peeled hard boiled eggs to the liquid and allow to soak, for at least 3 hours or up to overnight.

Cut eggs in half and remove yolks-- place into a medium bowl with mayo, yogurt, mustard, curry, paprika, and cayenne-- mash until completely smooth (you can also puree in a mini food processor.

Pipe filling back into egg halves -- refrigerate until ready to serve, sprinkled with bell pepper and parsley.