Horchata

I love this stuff and has to be fairly healthy.  Much better than soda.  Ingredients are as follow:
1 cup uncooked white rice
5 cups water
1/2 cup milk
1/2 tablespoon vanilla
1/2 tablespoon cinnamon
2/3 cup sugar

I blend the water and rice, then add everything except the milk, my blender is too small.  That goes in the fridge to marinate, or in this case it is more maceration.
I will blend a few more times while it sits, will let it sit for a few hours or overnight.  Probably best at a minimum 4 hours.
Add the milk if you didn't already, strain and its done.  Best with tons of ice.

Cleaning out the cabinets

Been trying to make use of stuff at the back of the cabinets.  Yesterday I made chicken pot pies.  They turned out the best I've ever had.  Will do them again and post my recipe.
I found some craisins and some cashews, and still have some apples, so made a "Waldorf" salad.  Only thing the same is the apples and mayo.  I added a little vinegar, craisins and cashews.  Turned out well, going to let it sit and marinated for awhile.

Massive burger

Burger turned out huge and have no buns so its on top of shoestring potatoes, Avocado ranch, topped with an egg.

Everything burger

I feel like heartburn tonight.  Making a burger with everything I can find.  Using devils spit Bbq sauce in the meat for spicyness, I'll mix shredded cheese in, some worchestershire, and topped with an egg and fried shoestring potatoes, or maybe some Avocado too

Potatoes: math, it works

<p>I saved a little sauce for something else, though I could've put all it in the potatoes.&#160; It's almost ready now, will add a small layer of cheese, then breadcrumbs, then maybe a little cheese on that for color, I spray it with cooking spray so it browns nicely.&#160; Can store it in the fridge till ready, though don't spray it until just about to bake </p>
<p>Bake at 350, or 375 till bread crumbs brown, 30 minutes or so.&nbsp; Temp doesn't matter a whole lot, if I have something else in the oven I toss the potatoes in at whatever temp it is

Potatoes: saucy potatoes

So sauce is awesome, I added some garlic spread seasoning and that's it. 
Potatoes are in a big bowl, will pour some sauce over, add some cheese, and toss/stir

Potatoes: taste and strain

The sauce was just a little thick so that's as easy as adding some cream or milk.  I would rather have it too thick than too thin.  If too thin, just make a small batch of roux, add a bit and boil.
Taste at this point, mostly for the chicken flavor.  Turned out good, so then strain into a bowl and rinse out the sauce pan.
Add the sauce back to the pan, simmer and add seasonings.  I'm going to garlic it, then take some out for chicken.