 Hey Radiant, this is Ari. I just wanted to wish everybody a happy Mother's Day. I am here in my mom's kitchen and I'm going to make three recipes today. Hopefully you can follow along and we can have some fun together. Our first recipe today is a blueberry mint lemonade. Here are the ingredients that you'll need. One cup of granulated sugar. One cup of fresh squeezed lemon juice. Four cups of water. They'll be divided, so you'll need one cup separated from the other three cups. A half a cup of blueberries. Six to eight leaves of mint and some fresh lemon slices. Our first step is to make a simple syrup. We'll take the one cup sugar, the half a cup of blueberries, and one cup of water. Now we're going to take that to the stove and we're going to simmer it for three to five minutes until all the sugar is dissolved. Okay, our simple syrup has simmered for about three to five minutes. All the sugar has dissolved and the blueberries are starting to break down. Now I'm going to put this into a beaker and we're going to let it sit for 30 minutes to cool down. To get a cup, it's going to probably take two full lemons, but it all depends on the size. If you don't have a juicer at home, you can just do it by hand. Just cup your hand underneath, squeeze the lemons through, and try to catch the seeds with your hands. Make sure your hands are washed first. Now that our simple syrup has sat for about 30 minutes, we're going to now combine everything together and we're going to set it in the fridge for about two to three hours. Just to cool down and kind of meld all the flavors together. Just three cups of water, the blueberry simple syrup, the cup of fresh squeezed lemon juice, and then you can throw in the mint. And the lemon slices. The next recipe is going to be a bacon and cheddar quiche with eggs. So the ingredients for the quiche are hash browns. Now these were just frozen hash browns. I took them out of the freezer, thugged them out, put them in the middle of some paper towels, and just squeezed as much water as possible out of them. Just to get them nice and dry so we can make a really crispy crust. I have two whole eggs, two egg yolks, onions, cheddar cheese, bacon, some arugula, milk, heavy whipping cream, some butter, and then some cloves of garlic minced. The first step that we're going to do is we are going to saute six ounces of bacon, a half of onion, finely diced, six cloves of garlic minced, and two tablespoons of butter. The goal here is to get the bacon nice and crispy so it is a good crunch within the quiche. So it will probably be about 8 to 10 minutes. While the bacon, onions, and garlic are sauteing in the stove behind me, we're going to make the hash brown crust. So you want two tablespoons of butter, about a half a teaspoon of black pepper, and then we're just going to add in a half a teaspoon of salt. Then we're going to mix this up real good. Then we're going to press it into our pie pan. So you want to make sure that your crust is all evenly spread out so it bakes evenly. And now we're going to bake this on 425 for 30 minutes. Alright, our sauteed items are done. So now I'm just going to put them in this bowl lined with paper towel just so I can soak up some of that grease because I don't want all that grease floating around in my quiche. Make it hard for it to set. Now we're going to make the custard for the quiche. So we're going to take one cup of whole milk, three quarters a cup of heavy whipping cream, two whole eggs, and two egg yolks. I'm also going to season this a little bit. So we're going to do a half a teaspoon of black pepper. And we're going to do three quarters of a teaspoon of salt. I'm going to add it, but you could definitely use a measuring spoon. And then we're going to whisk this. Now we want to get it nice and whisked together because you don't want to leave any clumps because it will bake unevenly and awkwardly. Let's get it going. All right, our crust is done. It looks nice. It's got the toasty sides. It's got a little bit on the bottom. And then if you look underneath, this is glass and see-through, you can see there's a little bit of browning on the bottom, which is exactly what I wanted. This actually took me about 35 minutes. So a little bit longer. It all depends on the moisture content of what's left in the potatoes. So now we're going to build this, throw it back into the oven, and get the quiche cooking. So the first thing I am going to do is put the cheese in. I'm going to throw the bacon, onions, and garlic. I'm going to get that and make sure it gets nice and evenly spread around there. I'm going to go back in and use my hands to make sure that happens. So I get a good bite every single time. And then we're going to put the custard in. Kind of swirl it around there too, because stuff will start floating. Then make sure you get that good bits on the bottom, like the pepper and a little bit of salt that's on there because that's obviously some of our seasoning. Okay, here we go. So we're going to throw it into the oven and 350 for 30 to 35 minutes. This is my daughter Ellie. She's going to help out on this recipe. She has decided. So this recipe is a ricotta jam toast. Now you can use any jam that you'd like. I made this one. It's a raspberry cardamom jam. This is a whole milk ricotta. You could use skim milk if you'd like. I think the whole milk ricotta is just a little bit thicker than what I'm looking for. And then this is brioche. So super buttery. What we're going to do is we're going to butter both sides of the brioche and I'm going to put them in a cast-iron pan and get a nice toast on each side. And then we're going to fill it with the ricotta and the jam. Ready? Let's butter it. So my trick is to butter one side of all the toasts, then put them in the pan, then butter the other side. It makes it a lot easier. Let's get into the pan. Okay, so now that our toast is nice and toasty brown from the cast-iron, we're going to put on a little bit less than a half cup of ricotta for toast. So the biggest thing we want to do is we want to create like a little nest in the middle and push the ricotta to the side so it builds kind of like some walls. And then the jam is going to just sit right in the center. Put the jam on there. Okay, so everything is done. Our quiche just came out of the oven and it looks perfect. I dressed a little bit of arugula just with some lemon juice and some olive oil and just put it right on top just because I like a little fresh bite when I eat quiche. So yeah, so I'm going to have my mom come and join me and we're going to eat and maybe my daughter. Do you want quiche or do you want brioche? I won't go. Okay, a little bit of quiche. Join us. Come on. Lemonade, eat please. Ellie's coming to join us as well. Breakfast for Chichis. Oh, we're going for the donut. She didn't make the donut. Go meta-farm. I even want some quiche. Is it good? Say happy Mother's Day. Every Mother's Day radiant.