InCider Info – Guava Cider by Ace Cider (The California Cider Co.)

Welcome to my first edition of InCider Info, a feature within Seek Satiation where I will share some of my favorite hard ciders! (And if you still choose to stick with me despite this deliciously horrible pun, you’re a real one. Ha!)

Though I largely lean towards a drier and / or sour cider on the whole, one with an undeniable fruity kick tends to win me over. Welcome Guava Cider by Ace Cider. Most ciders I’ve had by Ace have been palate pleasing; my love for their Pineapple Cider proves my point when it comes to falling head over heals for a great fruity cider. Their seasonal Pumpkin Cider is always a subtlety-spiced comfort during the autumn. When I see an Ace variety is available at a bar, I have faith that I’ll be satisfied at the least and seriously impressed at the most.

Y’all, this one actually blew me away!

Ace Guava Cider
Ace Guava Cider

As New York City bars grapple with this pandemic and its restrictions – speak of the devil, Phase 2 started just yesterday! – I’ve long been loyal to the Dive Bar family, with their multiple locations peppered throughout the Upper West Side. I currently live one block from the homey Broadway Dive, but I love to stroll up to Dive 106 on 106th & Amsterdam when I need to stretch my legs after a long day of working from home. Upon my most recent visit, a display can of the Guava stood out. I asked the bartender his opinion, and he said it had been selling like hot cakes! Well, my decision was easy!

The first sip was indubitably tropical. The subtle tartness made me salivate. The apple flavor? It was largely absent to me, with the top-billed Brazilian Pink Guava guava being the undeniable star, but it did not bother me in the least. Extremely drinkable and very refreshing, I immediately regretted not buying another can! The relatively low ABV of 5% won’t knock you down, so you can sit back and enjoy on a hot summer day.

Add Guava Cider by Ace Cider to your “Summer Drinks” list! I’m sure I will be revisiting this cider innumerable times before September 23rd.

InCider Info – tl;dr:

Blackberry Vanilla Mint Mocktail

I’m not a big drinker of alcohol, but I am an appreciator of a finely crafted cocktail. I am not a big maker of cocktails, because I do not possess the talents to do so, nor…do I want to spend the money on alcohol. Ha! After the first time I made French maracons on my own, I immediately appreciated why they often cost about $3 a pop; this is the same logic as to why I don’t mind paying $18 for someone else to make me a thoughtful cocktail, because I can appreciate the effort that goes into it.

A mocktail though? The concept is a little less intimidating to me. (And a lot cheaper without buying that extra alcohol.)

Blackberry season is fast approaching, and I knew I wanted to incorporate them into my drink. Vanilla and mint always complement each other well, and these two flavors complement blackberries well, so could I have picked a better trifecta?

– – – – – – – –

This recipe was developed for Yoga by Candace®. Head over to YBC® to check out my original recipe posting there, and be sure to cruise the site for her yoga practices, workouts, and lifestyle tips! If you make this mocktail, tag #YBCEats so we can see it on social media! And if you add a little bit of gin or vodka to this, I won’t be stopping you. 😉

Blackberry Vanilla Mint Mocktail

Hummus Pesto Pasta

Hummus Pesto Pasta

This…was on a lark.

During the height of this damn COVID-19 pandemic, I downloaded TikTok for perhaps seven days, and I’ll never get those seven days back. 😆 However! I did come across some great recipes on my For Your Page area, one of which was a three-ingredient pasta dish: hummus, pasta, and pasta water. It was ideal for hummus lovers, as well as vegans or anyone dairy-adverse looking for a creamy pasta option.

One work day, I actually had a spare 45 minutes to cook a proper lunch – I take advantage of those rare moments! – and that recipe sprung back into my head! I also had some yellow summer squash that was turning a little rubbery, so I wanted to dice it up before it met its possible death in the compost heap.

Hummus Pesto Pasta
Hummus Pesto Pasta

I was quite impressed, after holding my breath a little too much during its creation. (As if wearing a mask for the past 3 months hasn’t made me hypoxic enough. Ha!) Not only was it creamy, but it remained creamy for the duration of my meal; it didn’t try out, and cakey hummus is truly unpalatable. (Ugh.) I’m a huge fan of Esti Foods, namely their pesto hummus. It worked wonderfully here! (And this isn’t a sponsored post, but if you’re looking, Esti, I’ve got a media kit all ready for y’all… 💁)

This idea may seem a little…strange – on a poll I did on my Instagram Stories, it clocked in at approximately 85% for the sauce and 15% against this idea – but have a little faith and try something new. 😊

Hummus Pesto Pasta

Hummus Pesto Pasta


  • 2 oz. (approximately) linguine, strands split in half
  • 1 cup yellow squash, cubed
  • 3 tablespoons pesto hummus
  • 1/4 cup reserved pasta water

Before We Get Started…

  • I hope it goes without saying that you can substitute in your pasta of choice here, but if you didn’t come to that conclusion already…
  • If you can not find pesto hummus, substitute 2 & 1/2 tablespoons of hummus and 1/2 tablespoon of your favorite pesto; your favorite hummus, in general, can be substituted here if anything pesto-based isn’t your thing!
  • Yellow squash can be replaced with zucchini, or squash can be omitted.


1.) Fill a large saucepan with water and bring to a boil over high heat. Add pasta and cook until al dente. Prior to draining, reserve pasta water and set aside. Drain pasta and return to saucepan.

2.) While pasta is boiling, sauté diced summer squash over medium heat until cooked through. Remove from heat and set aside.

3.) Add hummus to pasta, one tablespoon at a time, and mix; drizzle in reserved pasta water to loosen up the hummus. (Note: You may not use all of the reserved pasta water.) Stir until creamy. Add sautéed summer squash. Eat immediately; this recipe does not make for good leftovers, so enjoy it when you’re done cooking it!