Oh boy, where can I start my friends? A lot of things have happened since I last wrote on this lil’ blog. My life is like a tornado these days and changes are happening faster than I can count to 3 in Spanish!! The truth is that I thrive when I’m busy and change never scares me. When you’re the youngest of 9 kids you have no option than to be adaptable right? Even with my super multi-tasking skills this has been a little too much, but nothing I can’t handle.
Since my last post (a little bit over a week ago) my husband accepted a new job offer in a nearby city, we started looking for houses closer to where he’s going to work, found the perfect home, secured the lease, started looking for new furniture and worked on the other arrangements that come with a move. The end of lease is coming up where we live and let’s just say that the timing could not have been more perfect! So there you go, we’re moving 40 minutes from where we are in less than two weeks!
To my own surprise I also started packing :). Each time I have moved I told myself that I need to start packing a few days before the big day so that I’m ready on time…..aaaaand never do. And yes, you guessed it, right before the movers arrive I look like a mad woman trying to get everything ready. This time I want it to be different and actually be packed on time if not earlier. Am I being too ambitious? Who knows but I’m going to try! I don’t mind living between boxes for two weeks even if that means eating out of paper plates for a few days……Let’s hope for a smooth move
It’s been a hot summer here in Phoenix (well, when is not? ;)) and we all need cool refreshing drinks these days. I grew up drinking Horchata but unfortunately don’t make it often. I’ve been craving it lately so I decided to make a batch and share the recipe with you. I hope you get to make it!
- 2 cup long grain rice
- 2 1-inch piece cinnamon stick (broken into 3 parts each)
- 12 oz. can evaporated milk
- 1 cup milk (2% or whole)
- 5 to 6 cups of water, divided
- 1 teaspoon vanilla
- 3/4 to 1 cup sugar
- Ground Mexican cinnamon, to garnish (optional)
- Wash and drain the rice. Place the rice, cinnamon stick and 3 cups of water into a bowl. Cover the bowl and refrigerate overnight or a minimum of 4 hours.
- Add 1/3 of the rice, a cinnamon stick and some of the water in a blender. Puree the rice until it is as very smooth. About 3 minutes long.
- Using a very fine strainer (or some cheese cloth) pour the blended mixture over a pitcher. Strain out as much liquid as possible, pushing on the solids with a spatula or spoon.
- Repeat this process twice for the rest of the rice mixture.
- Stir in the milks, vanilla, 3/4 cup sugar and 3 cups of water. Stir well.
- Taste and add more sugar or water as needed.
- Serve over ice and sprinkle some ground cinnamon if desired.