Another lame food post

The real disadvantage of not taking my SLR everywhere with me is that I end up stealing my friends’ cameras, and then having to wait for ages to get the photos.

Therefore, today I will not finish blogging about NYC, and I will most certainly not be blogging about the rad Sol Le Witt retrospective I saw today at the MASS MoCA.

Nope, those will come…sooner or later…when I steal the photos back from my friends. 🙂

Today is another double-whammy lame post:

1. I’m writing about food…again.

2. I’m writing about Mexican food…again.

KA-POW!!! There it is.

My dear friend Ela is rad because she knows how to cook way better than I can. She’s also Mexican-American, and is probably REALLY annoyed by me continually asking her to teach me how to make tortillas.

So the other night, I was watching Hurt Locker, and simultaneously talking to dear Ela. And in between belly bombs and scenes in which Ralph Fiennes gets blown up, I asked her, “Do you know how to make horchata?”

“Duh,” she replies.


“Blend some rice and water. Add milk, cinnamon, sugar.”


She does this, but it’s why I love her. She’ll tell me the ingredients but not the proportions. This is probably why she will be a good mom—she’ll make her kids figure it out on her own. I did end up squeezing out how much rice and water, precisely, and a few more tips, but I finished it up today, and the results were pretty good.

For those of you who don’t know, horchata is a sort of cinnamon rice-milk. And it’s delicious.

Mine has a lot of cinnamon floating on top.

Here’s the recipe. You should make some.


Another drawback of not using my SLR: The photos turn out like this on my phone....


2 cups short-grain white rice
5 cups cold, filtered water
1 can (1.5 cups) evaporated milk
1/2 cup sugar
1 teaspoon cinnamon
1/2 teaspoon vanilla (or more, to taste)


1. Lightly blend rice and cold water together. I don’t have a blender, and it worked fine. I just don’t have any rice chunks. Cover and refrigerate overnight. I actually let mine sit for about 2.5 days since I was out and about, and I think it gave it the necessary rice-y flavor since I didn’t have a blender or food processor.

2. Separate rice from water through a colander. Toss the rice.

3. To the rice-water, add one can of evaporated milk, sugar, cinnamon, and vanilla. Stir or shake until blended. Add more sugar, cinnamon, or vanilla to taste.

4. Refrigerate, and serve cold over ice.



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Exuberant photographer, artist, writer, designer, wannabe chef, and Crossfitter.

5 thoughts on “Another lame food post”

    1. Nope! I’m sure you could, but it’s not traditionally like that. I think it’s meant to be a “refreshing” alternative to Kool-Aid or whatever. 🙂

  1. I LOVE horchata! I usually get it at the burger joints around here that sell both Mexican food and burgers though instead of attempting to make it myself. Next, I will have to give you the recipe for posole! Yummy! 🙂

  2. This sounds so flippin good. Bookmarked with the assumption it will actually, you know, WARM UP at some point. Thanks for sharing!

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