Author Archives: tatumlorrainebarnes

Juice Glass Berries Smoothie

Smoothie

This morning’s smoothie is too good not to share. You’ll only find iPhone photos, though. Six months ago, I took on an overnight baking job in another luxury hotel from 2 am to 10:30 am after my regular luxury hotel bartending job, which is why you didn’t see many recipes here for a minute. Sixteen to seventeen-hour days didn’t leave much time. Then, it started raining in my bathroom during that time, and I had a hole in my ceiling for two months. Once they fixed that and I started to get organized, first the bathroom and then proudly began decanting my food into clear airtight labeled containers, then, it started raining in my kitchen. More leaking from the apartment above. I was already decluttering my closet by then and things were messy, and then I quit working overnight. I like making drinks and wine better. Now, with a few days off and a little more time, here we are, but I am swamped playing catch-up resulting in iPhone photos for this post.

This smoothie is fully loaded and tastes so good. It does contain sea moss, so if you can’t have sea moss gel because of any medical conditions, leave it out. You’ll still get all the goodness. Speaking of goodness!The sumac-rolled glass, though. The first time I ever had sumac in my memory was in Dubai many years ago. A lady arrived with cheese bread topped with sumac. I ate way more cheese at the time, and I am glad I did. The sumac always stayed in my memory. As soon as I returned home, I found it at a local Middle Eastern market, and the love affair began. This morning, as I sipped my smoothie out of the Cuisinart cylinder with no intention at all of having a rimmed garnished juice glass photoshoot, I kept thinking something was missing. The sumac!! Sumac honey and some dried hibiscus leaves.

Sakara Metabolism is great for reducing bloating and keeping you feeling full. Turmeric is an anti-inflammatory and is better activated with black pepper. Cayenne adds a bit of spice and heat for heart health. Cinnamon helps maintain blood sugar levels and tastes so darn good. It’s cinnamon! What’s not to love? Water is hydrating and obviously not as caloric as a plant or cow milk, and the berries are mood-boosting with antioxidants galore. Ghee oils those joints, and collagen powder works its magic as listed in its name – for skin, hair, and nails. And my sea moss, sourced from St. Lucia, is conveniently available at my local Erewhon market. It is jam-packed with vitamins and minerals that support digestion and overall well-being. I notice a difference in my well-being when I don’t use it. I soak it for a few hours after rinsing, blend it, and have a gel stored in my refrigerator for four weeks.

Good day to you all and happy blending!You are going to love it! Sweet tart earth in a glass. Despite all the ingredients, it’s super easy! Cheers!

Smoothie

Ingredients

2 cups of frozen mixed berries (blackberries strawberries blueberries raspberries)

1 Sambazon Frozen Açaí packet

6-8 hibiscus tea ice cubes

1 scoop of SAKARA chocolate metabolism protein powder

1 scoop Agent Nateur holi (mane) hair, skin, nails marine collagen powder

1 cup of water (If you prefer a looser consistency adjust according berries to water ratio)

1/4 teaspoon cinnamon

1/4 teaspoon cayenne pepper

1/4 teaspoon of turmeric

1/4 teaspoon of black pepper

1/4 teaspoon sumac (garnish)

1/4 teaspoon matcha powder

1 1/2 tablespoons honey (reserve some for the glass rim)

1 teaspoon of ghee

2 tablespoons of sea moss gel (I make my own following the manufacturer’s instructions or use the one you pre-purchased)

Dried hibiscus flowers

Method

For the hibiscus tea cubes

Steep dried hibiscus flowers in hot water, add honey to taste, cool, and freeze until ready to use. Ice tea cubes are always a good idea.

Prepare two saucers, one for the honey and one for the sumac. Dip the rim of the glass into the honey, then into the sumac sauce to create a flavored rim glass. Set it aside.

Add water to a blending machine cylinder, followed by all other ingredients. Blend until smooth, then pour into the rimmed glass and enjoy! It’s so good! You’re going to love the tart pepper with a slightly sweet finish.

Glass: bucket juice glass

Garnish: honey rolled sumac a few crushed dried petals optional of course

Smoothie

Where to buy the goods? You know glasses, blending machines, sumac, protein powders and other stuffs? Blonde Behind the Bucket Storefront, of course.

*I may receive commissions from eligible purchases. Thank you so much .

Gold Hibiscus Flower Garnish

I have done this before and it still took me a couple of times.
Testing garnish floating questioning placement

Gold Hibiscus Flower Garnish

Ingredients

1 jar of hibiscus syrup with edible flowers

1 package of edible gold leaf sheet

1 bowl of room temperature water

1 bamboo skewer or toothpicks

Method

Fill a bowl with room temperature water. Separate one tissue paper gold sheet from the other tissue papered gold sheets, handling with care as these gold sheets stick to almost everything. Face the single sheet of gold still attached to the tissue paper gold side down towards the room temperature water. Bend the tissue paper away from the gold sheet to release it. Carefully remove it until the gold floats. I was able to use my finger with one sheet, but the other needed the help of a bamboo skewer. Once the gold is floating in the water, remove a hibiscus flower from the jar and secure it on the tip of the skewer by poking it. After securing the flower, slowly lower it onto the gold leaf resting on top of the water. As soon as the flower touches the gold, it will stick. Scoop the gilded flower out of the water and set it aside. Repeat the process for each flower needed. It is best to use the gilded flowers immediately, but they will keep in the refrigerator for a couple of days. I placed each one separately into small spice silicone pinch bowls, wrapped them loosely, and placed them on the refrigerator shelf to test their shelf life.

Where to buy the goods? Blonde Behind the Bucket Storefront

* I may receive commissions from qualifying purchases. Thank you.

From the Bar Top to the Counter Top: Moscow Mule

There is much power in simplicity. This is it: the Moscow mule. Simply a vodka-based drink with fresh lime juice and ginger beer. Fever-Tree gets my vote as it has larger bubbles, a bolder than most flavor, and complements the strength of vodka well. Any of your favorite ginger beers will do as they are your favorites. This happens to be mine. Keep in mind texture and flavor may vary recipe to recipe. If you are new to this party, ginger beer doesn’t contain alcohol. As for the copper mugs? They are for aesthetic and insulation. Cheers!

Moscow Mule

2 oz vodka if your choosing Hey Ketel One Hey!

3/4 oz fresh lime juice

4 oz Fever Tree ginger beer

Place pebble ice or chipped ice in a Moscow Mule mug. Add vodka, lime, and top it off with ginger beer. Garnish with a lime wheel and a trimmed lime wedge.

Glass: mule mug

Garnish: lime wheel and wedge

Bar Chef Notes: Fill your mug to the top. Additional ice may be required after preparation before adding the garnish. The choice of ice depends on its melting rate.

Photo Note: My camera will not allow me to download photos onto the Nikon app on my iPhone. I took pictures of the photos displayed on my camera monitor and a couple with my iPhone. Nikon photos are better. Welcome to my creativity!

Where can you buy the goods? Copper mugs and other items? The Blonde Behind the Bucket Storefront, of course. Please note that I may receive commissions from eligible purchases.

From the Bartop to the CounterTop: The Paloma

I can’t be accused of using too many ingredients here. This one is super easy. You’re gonna love it! A Mexican classic drink for cocktail enthusiasts, bartenders, or anyone wanting an easy go-to drink. It’s a refreshing, lip-puckering, effervescent drink that’s perfect for the end of any kind of day.

The Paloma

2 oz tequila

1/2 oz fresh squeezed lime juice

1/2 oz agave or simple syrup

Add a topper of grapefruit soda, such as Sanpellegrino Pompelmo or Fever Tree grapefruit soda. I prefer SanPellegrino for this one though.

Salt. (It’s not technically a Paloma without salt, but…)

Grapefruit wheels or half wheels

Method

Add all ingredients to a glass filled with ice. Top with grapefruit Pellegrino.

Glass: bucket glass or highball glass

Garnish: grapefruit whole wheels or half wheels

Bar Chef Notes: Take a clean saucer and add kosher salt to the plate. Use a slice of grapefruit to rim the glass, then add salt to half or the whole rim. The finer the salt, the faster it will dissolve. Smoked salt, rosemary salt, or rosemary smoked salt are also great options. For additional presentation, add grapefruit halves to the glass wall before adding ice. Then build cocktail.

Where to buy the goods? You know, the bucket glasses, sea salt, grapefruit Pellegrino, and stuff? Blonde Behind the Bucket Storefront, of course. Please note that I may receive commissions for eligible purchases. Thank you!



From the Bartop to the CounterTop: The Paloma

I can’t be accused of using too many ingredients here. This one is super easy. You’re gonna love it! A Mexican classic drink for cocktail enthusiasts, bartenders, or anyone wanting an easy go-to drink. It’s a refreshing, lip-puckering, effervescent drink that’s perfect for the end of any kind of day.

The Paloma

2 oz tequila

1/2 oz fresh squeezed lime juice

1/2 oz agave or simple syrup

Add a topper of grapefruit soda, such as Sanpellegrino Pompelmo or Fever Tree grapefruit soda. I prefer SanPellegrino for this one though.

Salt. (It’s not technically a Paloma without salt, but…)

Grapefruit wheels or half wheels

Method

Add all ingredients to a glass filled with ice. Top with grapefruit Pellegrino.

Glass: bucket glass or highball glass

Garnish: grapefruit whole wheels or half wheels

Bar Chef Notes: Take a clean saucer and add kosher salt to the plate. Use a slice of grapefruit to rim the glass, then add salt to half or the whole rim. The finer the salt, the faster it will dissolve. Smoked salt, rosemary salt, or rosemary smoked salt are also great options. For additional presentation, add grapefruit halves to the glass wall before adding ice. Then build cocktail.

Where to buy the goods? You know, the bucket glasses, sea salt, grapefruit Pellegrino, and stuff? Blonde Behind the Bucket Storefront, of course. Please note that I may receive commissions for eligible purchases. Thank you!



From the Bar Top to the Counter Top: Moscow Mule

There is much power in simplicity. This is it: the Moscow mule. Simply a vodka-based drink with fresh lime juice and ginger beer. Fever-Tree gets my vote as it has larger bubbles, a bolder than most flavor, and complements the strength of vodka well. Any of your favorite ginger beers will do as they are your favorites. This happens to be mine. Keep in mind texture and flavor may vary recipe to recipe. If you are new to this party, ginger beer doesn’t contain alcohol. As for the copper mugs? They are for aesthetic and insulation. Cheers!

Moscow Mule

2 oz vodka if your choosing Hey Ketel One Hey!

3/4 oz fresh lime juice

4 oz Fever Tree ginger beer

Place pebble ice or chipped ice in a Moscow Mule mug. Add vodka, lime, and top it off with ginger beer. Garnish with a lime wheel and a trimmed lime wedge.

Glass: mule mug

Garnish: lime wheel and wedge

Bar Chef Notes: Fill your mug to the top. Additional ice may be required after preparation before adding the garnish. The choice of ice depends on its melting rate.

Photo Note: My camera will not allow me to download photos onto the Nikon app on my iPhone. I took pictures of the photos displayed on my camera monitor and a couple with my iPhone. Nikon photos are better. Welcome to my creativity!

Where can you buy the goods? Copper mugs and other items? The Blonde Behind the Bucket Storefront, of course. Please note that I may receive commissions from eligible purchases.

Juice Glass Berries Smoothie

Smoothie

This morning’s smoothie is too good not to share. You’ll only find iPhone photos, though. Six months ago, I took on an overnight baking job in another luxury hotel from 2 am to 10:30 am after my regular luxury hotel bartending job, which is why you didn’t see many recipes here for a minute. Sixteen to seventeen-hour days didn’t leave much time. Then, it started raining in my bathroom during that time, and I had a hole in my ceiling for two months. Once they fixed that and I started to get organized, first the bathroom and then proudly began decanting my food into clear airtight labeled containers, then, it started raining in my kitchen. More leaking from the apartment above. I was already decluttering my closet by then and things were messy, and then I quit working overnight. I like making drinks and wine better. Now, with a few days off and a little more time, here we are, but I am swamped playing catch-up resulting in iPhone photos for this post.

This smoothie is fully loaded and tastes so good. It does contain sea moss, so if you can’t have sea moss gel because of any medical conditions, leave it out. You’ll still get all the goodness. Speaking of goodness!The sumac-rolled glass, though. The first time I ever had sumac in my memory was many years ago. A lady arrived with cheese bread topped with sumac. I ate way more cheese at the time, and I am glad I did. The sumac always stayed in my memory. As soon as I returned home, I found it at a local Middle Eastern market, and the love affair began. This morning, as I sipped my smoothie out of the Cuisinart cylinder with no intention at all of having a rimmed garnished juice glass photoshoot, I kept thinking something was missing. The sumac!! Sumac honey and some dried hibiscus leaves.

Sakara Metabolism is great for reducing bloating and keeping you feeling full. Turmeric is an anti-inflammatory and is better activated with black pepper. Cayenne adds a bit of spice and heat for heart health. Cinnamon helps maintain blood sugar levels and tastes so darn good. It’s cinnamon! What’s not to love? Water is hydrating and obviously not as caloric as a plant or cow milk, and the berries are mood-boosting with antioxidants galore. Ghee oils those joints, and collagen powder works its magic as listed in its name – for skin, hair, and nails. And my sea moss, sourced from St. Lucia, is conveniently available at my local Erewhon market. It is jam-packed with vitamins and minerals that support digestion and overall well-being. I notice a difference in my well-being when I don’t use it. I soak it for a few hours after rinsing, blend it, and have a gel stored in my refrigerator for four weeks.

Good day to you all and happy blending!You are going to love it! Sweet tart earth in a glass. Despite all the ingredients, it’s super easy! Cheers!

Smoothie

Ingredients

2 cups of frozen mixed berries (blackberries strawberries blueberries raspberries)

1 Sambazon Frozen Açaí packet

6-8 hibiscus tea ice cubes

1 scoop of SAKARA chocolate metabolism protein powder

1 scoop Agent Nateur holi (mane) hair, skin, nails marine collagen powder

1 cup of water (If you prefer a looser consistency adjust according berries to water ratio)

1/4 teaspoon cinnamon

1/4 teaspoon cayenne pepper

1/4 teaspoon of turmeric

1/4 teaspoon of black pepper

1/4 teaspoon sumac (garnish)

1/4 teaspoon matcha powder

1 1/2 tablespoons honey (reserve some for the glass rim)

1 teaspoon of ghee

2 tablespoons of sea moss gel (I make my own following the manufacturer’s instructions or use the one you pre-purchased)

Dried hibiscus flowers

Method

For the hibiscus tea cubes

Steep dried hibiscus flowers in hot water, add honey to taste, cool, and freeze until ready to use. Ice tea cubes are always a good idea.

Prepare two saucers, one for the honey and one for the sumac. Dip the rim of the glass into the honey, then into the sumac sauce to create a flavored rim glass. Set it aside.

Add water to a blending machine cylinder, followed by all other ingredients. Blend until smooth, then pour into the rimmed glass and enjoy! It’s so good! You’re going to love the tart pepper with a slightly sweet finish.

Glass: bucket juice glass

Garnish: honey rolled sumac a few crushed dried petals optional of course

Smoothie

Where to buy the goods? You know glasses, blending machines, sumac, protein powders and other stuffs? Blonde Behind the Bucket Storefront, of course.

*I may receive commissions from eligible purchases. Thank you so much .

Gold Hibiscus Flower Garnish

I have done this before and it still took me a couple of times.
Testing garnish floating questioning placement

Gold Hibiscus Flower Garnish

Ingredients

1 jar of hibiscus syrup with edible flowers

1 package of edible gold leaf sheet

1 bowl of room temperature water

1 bamboo skewer or toothpicks

Method

Fill a bowl with room temperature water. Separate one tissue paper gold sheet from the other tissue papered gold sheets, handling with care as these gold sheets stick to almost everything. Face the single sheet of gold still attached to the tissue paper gold side down towards the room temperature water. Bend the tissue paper away from the gold sheet to release it. Carefully remove it until the gold floats. I was able to use my finger with one sheet, but the other needed the help of a bamboo skewer. Once the gold is floating in the water, remove a hibiscus flower from the jar and secure it on the tip of the skewer by poking it. After securing the flower, slowly lower it onto the gold leaf resting on top of the water. As soon as the flower touches the gold, it will stick. Scoop the gilded flower out of the water and set it aside. Repeat the process for each flower needed. It is best to use the gilded flowers immediately, but they will keep in the refrigerator for a couple of days. I placed each one separately into small spice silicone pinch bowls, wrapped them loosely, and placed them on the refrigerator shelf to test their shelf life.

Where to buy the goods? Blonde Behind the Bucket Storefront

* I may receive commissions from qualifying purchases. Thank you.

The Best Smoothie Ever Today Recipe

the best smoothie ever today recipe

1 cup of Costco Kirkland’s Signature unsweetened vanilla almond milk

1 cup Whole Foods 365 frozen pineapples chunks

1 cup of Whole Foods frozen cherries (I love the Whole Foods 365 brand frozen fruits)

1 frozen Sambozon original açaí packet or two who’s counting ok me, just one

1/4 teaspoon ground cinnamon

1/8 teaspoon of ground cayenne pepper

1 1/2 scoop of Agent Nateur holi (mane) collagen a powder

1 heaping scoop of Sakara protein and greens protein powder

Blend until smooth. Pour into coupe glass. Gold stars and candles optional.

Where to buy the goods? Blonde Behind the Bucket Storefront

*i may receive commissions on eligible purchases

Doogh 2.0

Doogh 2.0

Years ago.. I’m talking twenty plus years I met a friend on a random job in NYC.. we became friends after a few hours and went to shop at Bloomingdale’s for swimming suits after work that day….
When I moved to Los Angeles, she came to visit. We went to a restaurant in Westwood and after my first doogh I was hooked..
I bought mint a few times but it went bad as I was working on something else…today I finally made it. I blended some ice and mint with plain non fat yogurt (this one is cow as I ate the vanilla sheep yogurt the other morning at 4:am). I added dried rose petals sugar and a raspberries rose probiotic drink and of course rose water…

If you want alcohol you can use sparkling Crémant rosé.. it’s excellent without it though..
Yogurt works with the spicy foods from Middle East Africa and India ..
Garnish with mint and sugar. I highly recommend a rose petal sugar rim.
I bought the rose petal sugar at Surfas Culver City, CA location which if you are local to Los Angeles this could be great news. I will put a similar one in my store Blonde Behind the Bucket storefront if you aren’t though.


AND No! No! no..
This drink is not sweet and isn’t meant to be although it translate to mean« treaty »..
Maybe that’s what I will do with my mangoes…

Doogh 2.0

Ingredients

6 oz of plain nonfat yogurt (this Norr organic sure does taste full fat to me)

10 sprigs of mint (and one for the garnish so 11 sprigs of mint)

1 cup of ice

2 oz raspberry rose probiotic drink

2 Tablespoons of agave or honey one for the drink and one for the sugar rim

Pinch of fine salt (think Maldon because it is a fine flakey sea salt and dissolves almost instantly)

Dried edible rose petals to mix with sugar or premade rose petal sugar

Method

Place rose petal sugar on a saucer. Add honey or agave to the rim of a glass. Roll glass in the sugar mixture and set aside or refrigerate. The remainder sugar in saucer can be used to top the drink.

Add all ingredients to a blending machine except sparkling water and one sprig of mint. The sparkling is the topper and that one extra mint sprig is for the garnish. Blend until see a crushed ice consistency. Kinda slushy like. Pour into rose petal sugar rimmed glass. Top with sparkling raspberries rose water. Top with rose petal sugar sugar and mint.

Glass: bucket glass

Garnish: dried rose petals sugar and mint sprig