Monday, June 9, 2008

you and the cap'n make it happen

Delicious Horchata Recipe:
  1. Pour one heaping bowl full of Cinnamon Toast Crunch® cereal.
  2. Add milk (2% is best).
  3. Procure spoon.
  4. Eat cereal out of bowl at a leisurely pace, perhaps while watching an episode of Scrubs.
  5. Surprise! Once the cereal is gone, your bowl is full of horchata!
  6. Enjoy.


Expavesco said...

it is true.
Especially if you ate your cereal with rice milk.

Brad said...

I prefer recipes for chocolate milk (Cocoa Krispies), or berry milk (Cap'n Crunch Berries). Apple (Jacks) milk is pretty great too.

Ems said...


T.R. said...

Recipe for Cocoa puffs:

Pour chocolate milk over Kix. Wait like ten minutes.

Recipe for Cinnamon Toast Crunch:

Pour horchata over pieces of graham crackers.

Kyle said...

but it doesn't taste like apples!

Brad said...

Here is a bread recipe.

Recipe: Simple Crusty Bread

Time: About 45 minutes plus about 3 hours’ resting and rising

1 1/2 tablespoons yeast

1 1/2 tablespoons kosher salt

6 1/2 cups unbleached, all-purpose flour, more for dusting dough


1. In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).

2. Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.

3. Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes.

4. Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.

Yield: 4 loaves.

Variation: If not using stone, stretch rounded dough into oval and place in a greased, nonstick loaf pan. Let rest 40 minutes if fresh, an extra hour if refrigerated. Heat oven to 450 degrees for 5 minutes. Place pan on middle rack.

If you want some bread milk...

you are gross.