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Seriously so inspired! I grew up native to the South Texas Plains eating cacti leaves yet never quite conceived using as a cooking vesicle. Your surroundings appear so familiar, what eco- region is this from?
Super easy. No need for the fancy bottle cap mechanism. Used good ole' regular cap remover and drilled holes. Re-used a six pack holder for transport and storage. Thanks for the instructable!
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Hi there! We make ceviche quite often and prefer fresh not previously frozen shrimp for its 'sweetness'. The flavors get a bit watered down with the excretion of liquid from the cukes and tomatoes if you don't seed them. Maybe try this next time and I'm sure you and you family will enjoy much more. Thanks for the 'ible.
Frozen Hibiscus Fruit SangriaView Instructable »