Bridal Shower Menu

One of my best friends that I’ve known since sophomore year of high school is getting married in August. Her theme is the Avengers and Mumika is working on my Iron Man themed dress.

When Kim asked me to ask Mumika to host the Houston bridal shower, I knew Mumika would be quite happy to do so. That and because we come from the world of engineers, we know how to host parties that her mom and friends are used. That and I love party planning. It soothes me somehow.

My goal is to make this bridal shower epic and more a modern tea party minus the tea. Something classic with elegant food.


Asian meatballs
Greek hummus dip
Cucumber bites
Cranberry Pecan brie crostini
Chicken salad in lettuce cups

Lemon brownies
Fruit and nutella crepes
Tri melon skewers

White peach sangria
Citrus water
Tea of somekind

I have figured out if we will do strawberry tea, regular sweet tea, or raspberry tea.

It took me about an hour to put it all together with the games, prizes, and favors.

Not bad at all.

I was having problems with the chicken component but thanks to Pinterest, I found an idea that could work. My hair stylist introduced me to Pinterest and this whole gluten free thing made me realize that I definitely needed to give in to it.

And everything will be gluten free so that I can eat it


Sweet Tea

I’m from Texas. Hell, I’m from the South.

What is the South and Texas known for other than hospitality? Sweet Tea.

Sweet Tea and Hospitality goes hand in hand. First thing people ask you after welcoming you into their home: Would you like some tea?

And you can bet your bottom dollar that it is sweet tea. That’s just the way we work. So if you’re in the South, and you order just tea, remember it’s going to be sweet. And yes, there’s a difference between getting unsweet tea and putting the sugar in yourself. A) It’s a hassle. B) It doesn’t taste right and C) Just let the pro’s do it. Most places add a simple syrup to the tea or add the sugar while the tea is still in the seeping process. The sugar molecules latch on to the tea easier when it’s hot and you don’t have to worry about lumps of sugar at the bottom of your glass making you swallow nothing but sugar because you were stupid and ordered unsweeet. If sugar is the problem, do a half and half tea.

I didn’t start drinking sweet tea until college. And only when I was home. Pamina got me addicted before college by having us go to Cane’s when we were moving her into her apartment at LSU.

But I’m diabetic. I’m not allowed to drink sweet tea. Besides, most sweet tea is overly sweet. I end up doing an half and half to cut the sugar out.

So I decided to make my own.

Sweet Tea

5 cups of cold water
5 teaspoons sugar
1 black tea bag
6 ice cubes


Boil water.

Well boiling water, add sugar. Stir until sugar is dissolved.

Remove from heat. Add tea bag. Stir as seeping.

After 5 minutes, add ice cubes.

Once the tea has cooled down, transfer into liter carafe.

Makes 4. Per cup. Calories: 20, Carbohydrates: 5 grams, Sugar: 5 grams.

Why didn’t I ever make my own tea until now? I love this.

This tea is better than McDonalds, Bush’s, Chick-fil-a, Cane’s and any place that makes tea.

I don’t understand why people over sweeten tea. Sometimes I feel like it’s more sweetened tea syrup instead of sweet tea. And I always get sick off of it even when I make half sweet half unsweet tea. But not anymore. Now I have me own tea that’s sweet and doesn’t make me sick.

Score 1 for the little diabetic girl from Texas surrounded by gallons of sweet tea she’s not allowed to drink.

Also, I’ve notice that 5 teaspoons is the magic number in sweetening any drink in liter form.


Arroz con dulce

Happy Christmas Eve!

Arroz con dulce. Sweet rice. A Puerto Rican Christmas dish. Despite my Puerto Rican heritage, I was not introduced to this creamy amazingness until December of 2007.

It happened while I was visiting family in Puerto Rico. They gave me a rice dish and said eat it. The cinnamon clovey goodness was a welcoming holiday treat.

“You’ve never had this before?” My Tio asked astonishly.

“No!” I replied turning to Mumika, “why havent you made this?!?! Bad Puerto Rican!.

Turns out she forgot they made this around Christmas. I guess that’s what happens when you marry outside your culture. In fact, Mumika didn’t cook Puerto Rican food until after dad died.

As I stated in a previous post, I’m trying to make a traditional Puerto Rican Christmas meal a Christmas Eve tradition.

OMG so good. Get in my belly!

OMG so good. Get in my belly!

Arroz con dulce

1 1/2 cups rice
3 12.5 oz cans of coconut milk
3 cinnamon sticks
6 whole cloves
A pinch of nutmeg
3/4 cup sugar
Ground cinnamon for garnish


Soak the rice in water for an hour. Strain rice and set aside.

In a medium pot pour 3 1/4 cans of coconut milk, and cinnamon, cloves, and nutmeg to it. Bring to a boil and reduce to a low heat.

At low heat, add the rice to the pot. Bring to a boil again and reduce to a low heat. As the rice soaks in the coconut milk, stir twice to make sure the rice at the bottom does not burn.

When the rice is dry, as in you can see the rice, stir in the sugar. Then add the remainder of the coconut.

Continue cooking on low heat stirring occasionally to make sure the rice does not burn. A light golden brown is fine, makes the rice look like it has character.

When you can see all the grains of rice and there is hardly any liquid left to boil down, take the cinnamon sticks and whole cloves out and pour the rice into a shallow container. A 9×13 baking dish works perfect.

Let the rice cool down to room temperature, sprinkle some cinnamon on top, and put it in the fridge.

Serve when cold.

Makes 16 servings. Calories: 180, Carbohydrates: 16 grams, Sugar: 10 grams, Fiber: 1 gram, Protein: 2 grams

Traditionally, there’s raisins but a) I hate raisins and b) dried fruit = extra sugar, a lot of extra sugar and c) I really hate raisins. Who wants dehydrated leathery fruit instead of juicy nommy goodness that bursts with flavor into your mouth with that first bite. But if you want to add raisins add 1/2 a cup when you add the sugar.

This dessert is amazing. It sings in your mouth Christmas carols in Spanish. One little square is enough because its so rich in flavor.

Also, do not leave this unattended while making it. The coconut milk will over boil and explode all over your stove. So keep a close eye on it. It took me an hour to make it. But its worth it in the end.

Even though it is a cold dessert, it also tastes scrumptious hot. The hardest part is waiting for it to chill. Luckily, I was at my inlaws so I didn’t have to worry about it luring me to eat it. my mother had to deal with that instead and I know she was just itching to get her hands on it because when I left her she was licking the pot clean.

It is that good.