I'm making a ginormous vat of Agua de Jamaica drink (pronounced Hah-My-Kah- not Gee-ah-May-Kah.) Otherwise known as Sorrel in the Carribean, Karkady in the Middle East, Bissap in West Africa, or Hibiscus Flower Tea to the pale people of the world. I make mine with piloncillo sugar and canela (Kah-Nay-Lah aka cinnamon.) And this time I added cloves, ginger, and tangerine peels. Sometimes I spike my Agua de Jamaica with rum because that makes me more handsome and attractive.
Fusilli pasta with basil pesto- sloth style. My lazy meal prep tip of the day is that I don't bother heating up the pesto sauce in another pot, I just plop the pesto into the final serving bowl and then plonk the bowl over the pasta water instead of the lid. By the time the pasta is done, both the bowl and the sauce are warm and heated through.
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