juice

:heart::heart::heart::kiss::kiss::kiss::rose:

SKB! It has been too long. Everything right with you?

Also, where is my e-wife? ( . ) ( . )

Yeah its good. Less anf less time for this joint.


Which is a good thing, because lets face it the people here are douchebags to put it mildly.


Ps. Thanks for the tits.
 
Neci! I got some sweet nectar for you.

I am doing fresh ginger juice lately. Mixed with lemon in the morning.

I make a strong base and sweeten with a little lemon and simple syrup and force carbonate for a little homemade ginger beer. I am on a mule kick.

oh, mules.

is it like a ginger syrup, or do you juice the ginger? i bet that's good for staying healthy. it's so good to see you round these parts. i am ready for summertime's fresh cucumber juice.
 
I love citrus juices - orange, lemon, grapefruit, etc - when the juice is squeezed over one of those domed citrus juicers or squeezed in one of those levered presses, letting pulp and even the occasional seed into the glass.

When juicing veggies, I always freeze the fiberous pulp in freezer bags. When I have about 10 to 12 cups of it, I simmer along with some aromatics to make some vegetable stock. The wee nubs of ginger, juiced greens, and root veggies add some nice profile and depth to a stock that is often thought of as bland.

I like adding some carrot pulp to homemade tomato / spaghetti sauce. It helps thicken the sauce, and adds some sweetness to balance the acidity of the tomatoes.
 
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I am a juice nerd. People will ask how I'm doing and I answer "I have four different kinds of juice in my fridge so life is good.".

I try to enjoy the simple pleasures.
 
I love citrus juices - orange, lemon, grapefruit, etc - when the juice is squeezed over one of those domed citrus juicers or squeezed in one of those levered presses, letting pulp and even the occasional seed into the glass.

When juicing veggies, I always freeze the fiberous pulp in freezer bags. When I have about 10 to 12 cups of it, I simmer along with some aromatics to make some vegetable stock. The wee nubs of ginger, juiced greens, and root veggies add some nice profile and depth to a stock that is often thought of a bland.

I like adding some carrot pulp to homemade tomato / spaghetti sauce. It helps thicken the sauce, and adds some sweetness to balance the acidity of the tomatoes.

That is fucking brilliant! I have to lift this tip.
 
oh, mules.

is it like a ginger syrup, or do you juice the ginger? i bet that's good for staying healthy. it's so good to see you round these parts. i am ready for summertime's fresh cucumber juice.

I juice it! I double strain to make the ginger beer. You can add the ginger juice to many things.

I will visit here more often. Promise!
 
I am on the ginger lemon honey apple cider vinegar water juice. I don't have the evidence or the science, but I like it real cold. I take it to work and keep the ginger and lemon all day and just refill with ice water.
 
I don't drink much juice, but I do love pineapple-orange juice.

I also love fresh squeezed lemonade. Is lemonade juice? I think so.

Yes, it is! It's required in summer. Over the last several years, I've also become very fond of fresh-squeezed limeade. Sometimes I mix the two.


My favourite non-ade juice is V8, the spicy one is best. I don't drink fruit juices very often.
 
Boil orange juice and ginger and honey plus anything you might like. Drink hot.

I really need to try this some time.

I'm not much of a juice drinker but when I did, it was OJ, apple, pineapple or V8. These days, I would rather feed fruit to water kefir and drink that.
 
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