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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Light acacia honey — delicate flavor, stays liquid, cheese pairing
Light Japanese soy — saltier but lighter color, Kansai/Kyoto cooking
Ultra-fine low-protein flour — lightest cakes and pastries
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Light acacia honey — delicate flavor, stays liquid, cheese pairing
Light Japanese soy — saltier but lighter color, Kansai/Kyoto cooking
Ultra-fine low-protein flour — lightest cakes and pastries
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Chill the ginger ale, seltzer and/or Prosecco. Chill your pitcher, too. Peel the mango and cut/scrape the pulp into a blender. Add the orange juice and peaches. Puree for about two minutes. Push through a fine-mesh sieve. Pour into the chilled pitcher with the ginger ale and seltzer water and/or Prosecco. Stir well. Serve over limeade ice cubes, and garnish with mint or a slice of lime. Enjoy!! ;o) Note: To make one tray of limeade ice cubes, make a simple syrup (easily done in a one cup glass or plastic measuring cup in the microwave) by cooking 4 tablespoons of granulated sugar with 4 tablespoons of water until the sugar dissolves. Squeeze 2 or 3 limes directly into the cup. Stir well. Immediately add enough cold water to fill up the ice cube tray (1 to 1 1/4 cup total, for most trays). Freeze. Make as strong or sweet, or not, as you like. To serve 8, you should make two trays. ;o)