Monday, November 4

COPYCAT: Starbucks Cool Lime and Very Berry Hibiscus Drinks REFRESHERS Recipes

Who doesn't like Starbucks? But ... who doesn't hate their overpriced drinks! For many years, I've been donating hundreds, thousands, and possibly millions of dollars into the Starbucks brand! I've learned some tips and tricks to save money at Starbucks!

First, get yourself a Starbucks Rewards card and start using your card, instead of CASH!!! With each "transaction" you purchase, you'll earn a star. Therefore, I always purchase my items separately. For example, I will purchase a HOT WHITE CHOCOLATE MOCHA first for one rewards star. And come back later to purchase a PETITE MADELINE COOKIE for a second reward star. With this method, you will collect 12 stars in a heart beat. Once you have 12 stars, you can get one item: drinks or food for free. Also, you will get a free drink/food on your birthday!

Second, if you are like me -- a poor and cheap student! I literally camp out at Starbucks on midterm and final weeks! On those particular weeks, I would only order "refillable" teas or coffees! With the rewards card, you can get those refillable drinks REFILLED for free (only if you stay inside the same Starbucks and do not leave the store). Supposedly, you can only get 1 or 2 refills, but TRUST ME! I've refilled my teas at least 4 times before!!!!

The final step to save some mullas and still achieve the same Starbucks drinks is to MIMIC their drinks. These are the recipes to Starbucks's new and refreshing non-refillable teas :] Enjoy

Cool Lime Refreshers RECIPES:
  • 16.9 Oz.  Bottle of Sparkling Water (plain or flavored)
  •  Crystal Light Classic Honey Lemon Green Tea Flavor Packet
  •  Glass Pitcher (large enough to hold 32 oz)
  •  8 Oz. White Grape Juice
  • Garnish with fresh lime and cucumber slices. Top with a sprig of fresh mint
Starbucks Very Berry Hibiscus:  
  • 16.9 Oz.  Bottle of Sparkling Water (plain or flavored)
  •  Use Crystal Light Classic Raspberry Ice
  •  Glass Pitcher (large enough to hold 32 oz)
  •  8 Oz. White Grape Juice
  • Garnish with whole blackberries and lime slices

 Raspberry Pomegranate 
  • 16.9 Oz.  Bottle of Sparkling Water (plain or flavored)
  • Use Crystal Light Classic Pomegranate Lemonad
  •  Glass Pitcher (large enough to hold 32 oz)
    8 Oz. White Grape Juice
  • Garnish with whole raspberries

 Strawberry Lemonade

  • 16.9 Oz.  Bottle of Sparkling Water (plain or flavored)
  •  Use Crystal Light Classic Raspberry Lemonade or Crystal Light Pure Lemonade
  •  Glass Pitcher (large enough to hold 32 oz)
  •  8 Oz. White Grape Juice
  • Garnish with fresh slices of strawberries and lemons

 Orange Melon
  • 16.9 Oz.  Bottle of Sparkling Water (plain or flavored)
  •  Use Crystal Light Classic Orange or Crystal Light Pure Tropical Blend
  •  Glass Pitcher (large enough to hold 32 oz)
  •  8 Oz. White Grape Juice
  • Garnish with slices of fresh oranges and cubed watermelon 

Got this recipes from It is the closest match to the real drinks from my experience.

Wednesday, August 7

♥ Boiling Crab's The-Whole-Sha-Bang Recipes


  • 2 cups margarine
  • 1 bag louisiana crawfish, Crab, and Shrimp boil
  • cayenne pepper
  • mccormick bayou cajun seasoning
  • lemon pepper
  • paprika
  • Old Bay Seasoning
  • louisiana hot sauce
  • 8 garlic cloves, chopped
  • 1 lemon, quartered
  • 8 lbs crawfish, live
  • 1 lb red potatoes, halved
  • 8 ears white corn
  • 1 lb smoked sausage, cut into 1-inch segments


1.Pour live crawfish into a washtub or ice chest; cover with water. Drain. Repeat 3 to 4 times until crawfish are clean. Drain. Discard any dead crawfish and debris.
2. Cook crawfish by boiling in hot water with the Louisiana Crawfish Boil, quartered lemon, potatoes, corn and sausage (add potatoes, corn, and sausage 15 minutes prior to crawfish). While they are cooking make the sauce
3. Melt the margarine over low heat in a large saucepan. Add garlic and saute until translucent.
4. NOTE: This will get salty fast with the Cajun seasoning and Old Bay, so add them in tiny, tiny amounts. Add Cajun Seasoning, Old Bay, cayenne pepper (start with 3 t. then add more for spiciness), lemon pepper, paprika, and liberally add Louisiana Hot Sauce. When you have the mixture right, add a tiny bit of lemon juice (roughly 1/4 lemon).
5. Simmer for 10 minutes and check for flavor. Add more cayenne, paprika, or hot sauce as desired.


Tuesday, August 6

♥ Comtempory Kitchen Design

Contemporary Kitchen Designs Arclinea
Arclinea‘s mission is to harmonize creativity and technology, conviviality and functionality, through innovative solutions for spaces that improve our quality of life. Arclinea: where the kitchen is the home, it is the home which revolves around the kitchen. Check out these dream contemporary kitchen designs.
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With Spatia the kitchen is increasingly the centre of the home. A kitchen that evolves and becomes discreet. Bringing a new angle to interiors, pushing living horizons to conceal its functions, Spatia elegantly and harmoniously suggests a modern landscape for the home.

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The main players of Lignum et Lapis are stone and wood: materials that enhance exclusive design and project creativity. Formal and technological research lies at the basis of islands, worktops and workbenches in stone: true physical industrial sculptures.

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Italia is a professional kitchen for the home, perfect for home chefs who want to experience restaurant-style performance within their own four walls.

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Contemporary Kitchen Designs Arclinea10

Convivium is open living space, a kitchen as an organised area, where solutions are the outcome of their location, the true centre for rapport between the cook and the others.

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Gamma by Arclinea is the totally modern kitchen concept that is now part of the Arclinea Collection, expanding the range and providing simple, flexible, clear answers to the most up-to-date, diverse design needs. It teams the primary values of Arclinea – quality, functionality, customisation and socialising – with a huge selection of finishes, almost unlimited potential combinations and a wide range of prices.

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Orignal blog: Decpholic