Root Beer Syrup

Root Beer Syrup

I'm not a huge fan of pops. For the most part I find them too sweet, to the point where they kind of make my teeth hurt. I find exception, however, in ginger beer and root beer. The combination of extreme aromatics and the tingling sensation of bubbles is so satisfying on a hot day.

Root beer in particular holds a special place in my heart. I have memories spanning well into adulthood of getting foam on my nose while drinking floats with my grandpa. It felt right, then, when I moved in with Matthew to find that he had a whole container in the cupboard dedicated to root beer making roots. It's amazing it's taken this long to get around to trying my hand at a homemade syrup, but boy was it worth the wait.

Use a tablespoon of this syrup mixed with a glass of sparkling water. Or go crazy and add a scoop of vanilla ice cream to the mix. I trust you to make the right decision.

* all of these ingredients are available at Famous Foods in Vancouver or most health food stores

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Tahini Banana Bread

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I'm all about peanut butter on banana bread. The hit of protein turns it into a substantial enough meal that it can be eaten on the way out the door or as a portable late-morning snack (if folded in half to protect the peanut butter, like my mom always would). I've had some misses when it comes to baking peanut butter right in though, usually because the batter gets too dense and greasy. And so: tahini; the nuttiness makes the bananas shine while lending a savoury edge to the loaf. Feel free to eat this with butter and jam like mmmmmmmmm.......

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Cocoa Puff Granola for Grown-ups

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PS - believe me when I say the black cocoa powder makes all the difference here.

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I'm not very good at following rules. Walking all the way to the crosswalk on a quiet street seems ridiculous; so does the notion that shorting a jam recipe by half a cup of fruit should render it a gelatinous disaster. Apparently forgetting to add pectin entirely (a la the strawberry jam fiasco of 2015) can result in such long cooking times vanilla NEEDS to be added to cover up some of that flavour. Across the board it's been my 'I'm sure it'll be fine' attitude which has prevailed. And thus, to date my jam making has been acceptable rather than extraordinary. Never again. I'm learning, and so can you!

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