Not that I condone crack use – but this…THIS is CRACK.
Tell your dealer that you’ve found a new supplier – me. Oh. Wait. I’m not entirely sure I’m okay with the title of supplier. But it does make me feel like the rebel I’m not.
This might take a couple of extra steps to roast tomatoes and then bake the dip – but the smells coming out of your house will waft out of your house in little rainbow form and lure in friends from far away places. It’s the siren song of dips, People!! C’mon!
After last week seeing Jessica’s Blueberry Cheddar dip, I knew it was my prerogative in this life to make dip. It was like a calling of cheesy proportions. I just opted for a savory version instead. And boy was my patience rewarded.
With Ben out for the day enjoying his bachelor party – shooting, going to a baseball game and drinking – I was left to my own devices and this became my dinner. I ate half of this. And I am not ashamed. Okay, maybe a little. But not enough to care.
I just couldn’t stop. Unceremoniously shoving half a baguette into my face hole and more of this dip than I shoudl be comfortable admitting – it was a perfect Saturday night for me! JAG reruns on DVD and a little wine too. What more could a girl ask for? Harm, hello!!
Needless to say – go make this. I command this of you. This is unreasonably delicious. It almost should be illegal. No, it should be. Then you can make it, feel like a rebel, devour it and revel in your badassery. Truthiness.
8 ounches Brie, rind removed and softened
8 ounces Cream Cheese, softened
5 large tomatoes, halved and deseeded
1/4 cup Balsamic Vinegar
1/4 cup Olive Oil
1 Tbsp Rosemary
1/2 tsp Sea Salt
1/2 tsp Ground Pepper
3 cloves Garlic, minced
1/4 cup Basil, chiffonade
Baguette, sliced and toasted
Preheat oven to 450 degrees.
Lay tomatoes, that have been deseeded and patted dry, sliced side up on a baking sheet. Drizzle with balsamic vinegar, olive oil, rosemary, sea salt, ground pepper, and garlic.
Bake for 30 minutes until roasted. Remove from baking sheet and allow to cool. Dice when cool enough to handle.
Reduce heat on oven to 350 degrees.
In mixer or large bowl, beat together cream cheese and brie until mixed together. Add in diced roasted tomato and basil. When incorporated together, pour cheese mixture into a oven safe bowl and bake for 25 minutes until golden brown and bubbly.
Allow to cool for 10 minutes and in that time toast the sliced baguette.
Serve while warm. And don't forget to breathe.
Roasted tomatoes adapted from Ina Garten. Cheese dip inspired by How Sweet Eats Blueberry Cheddar Dip
I’ve got a massive craving for appetizers right now.
Cause that’d be weird.
So says the normal girl…*sarcasm*
But with the PMS clearly kicking in (let me just tell you how excited Ben is to come home this weekend to said emotion-riddled hormonal train wreck) something crunchy and savory was really what I needed. And he’ll need a beer. Or 10 by the end of it. Good thing it’s his bachelor party this weekend.
*Merges back onto food track*
Salmon in carbs for dinner and Nutella on a spoon would be my dessert. Boy am I glad I’m doing My Fitness Pal and 4 nights a week at X-Circuit right now… And along with that means I’m waddling around like an 80 year old woman with issues. Issues, I haz ‘em.
The pernt is Edith – my pms-ing cravings have been satisfied. And I’m a freakin’ loon right now. Have fun!
Copper River Salmon sent 3 pounds of King Salmon my way and after I was filled to the gills (puns make the world go ’round.) with salmon this and salmon definitely that it only stood to reason that these were next. Salmon in little pockets of crunchy carbs? Sold!
After sourcing a package of phyllo dough, I unwrapped only what was necessary and folded it back up and stuck it back in the freezer like it was a competition I was waging against myself. Phyllo is notoriously tender and fragile, so exposing it to air for longer than was necessary was no bueno.
After slicing one sheet at a time into 3″ wide strips (and covering the rest with damp paper towels to avoid it becoming too brittle) they were buttered down with well, oil? No, more butter. Duh. Sorry coffee hasn’t kicked in yet.
Generous dollops of sauteed spinach, garlic and onions were laid into the corner of one edge, topped with feta cheese and then placed on top of this mountain of greenery and cheese was a 1 inch cube of CRS Salmon.
Fold it like a flag, brush some more butter on top and bake for 25 minutes! Easy peasy. Not to mention totally fun.
Am I the only person who finds repetitive action to be soothing? And about right now with the hormonal crazies coursing through my veins – calming is what I need.
1 package Phyllo Dough, thawed
3 cups Wilted Spinach
1 Tbsp Olive Oil
1 tsp Garlic, mined
Salt and Pepper
1/2 cup Onion, diced and sweated
1 cup Feta Cheese Crumbles
1/2 cup Butter, melted
1/2 pound Salmon Fillet, cut into 1" cubes
Preheat oven to 350.
In large saute pan heat olive oil. Add in onions and begin to sweat them. They will just need to start to turn opaque. Add in garlic and stir until it becomes fragrant. Add in spinach and toss to wilt. Remove from heat and set on plate to cool.
Remove phyllo dough from package. Gently remove one to two sheets at a time and seal the phyllo back up to prevent it from drying out. While working with phyllo have damp paper towels handy to cover phyllo not being immediately used - so it does not dry out and become more brittle.
Cut phyllo into 3" wide strips down the length of the phyllo dough. There should be about 3 strips per sheet. Use one strip at a time and cover remaining strips with damp paper towel.
Using melted butter and a pastry brush, brush down strip of phyllo with butter. In one corner of the phyllo dough, top with wilted spinach mixture- about 1 Tablespoon. Top with a few Feta cheese crumbles. Place one cube of salmon on top. Fold phyllo strip with the salmon/spinach contents like a flag - working very gently.
When strip and salmon/spinach mix has been folded, brush with butter again. Repeat to finish all salmonkopitas. Bake for 25 minutes, or according to phyllo dough package instructions.
Devour whilst warm and crunchy.
*Fine Print* I am working with Copper River Salmon this summer as part of their Fresh Catch Crew. CRS and I are committed to the sustainability of this prized fish, and want to share the joys of eating with you. They have sent me this salmon to use to create yum-tastic recipes for you to enjoy all year long. Check out their website for more information and information on salmon sustainability and responsible fishing practices that will ensure the longevity of this fish for generations to come.
Say it isn’t so – a heathy recipe? Well, healthy-ish. And tasty. And easy. And won’t leave your whole house feeling like a sauna. Always a bonus when Hades has cometh to earth and you’re thighs stick together like gum in your hair.
My point is – just make this. But with a few adjustments.
Gina picked this week’s PW Wednesday recipe and it was a great choice. For week’s we’ve all been lamenting about the sugar highs and highly restrictive jeans that have been leaving judgmental marks on our tummies because of recipes like this, or this, and definitely that. Our inner sugar monger child is thrilled – but we’re the ones who have to do the hours of cardio and pushups to rid ourselves of that unsightly jiggle.
Oh, on another note – I started My Fitness Pal this week. So, if you’re on the program – will you be my friend? *sniff sniff*
Find me, at “Country Cleaver”. Original right? With 39 days ’til the wedding, I’m going hardcore right now and could use all the help I can get. And I’d be totally thrilled to virtually kick your ass right back. Deal? Oh good.
Back to the recipe.
Chock full of plums, and red wine meant this was totally up my alley. The overload of salt in the soy sauce was a big much to handle, even with low-sodium sauce being subbed from the called for regular version.
Thank goodness I drank about a gallon of water after my workout or my rings would still be stuck on my Violet the Blueberry girl fingers… Willy Wonka, ANYBODY?
After an hour and a half in the dutch oven, this was ready to go and I was starving post-workout. It was just what I needed. Normally full on bone in skin-on chicken thighs aren’t my thing but these really were delish.
And if it was possible to make it better, even yummier the next day when I took an extra chicken thigh, tore it to shreds and tossed it on a salad. Food that’s even better the next day – win!! For realsies.
With the three other badasses making this recipe – go check them out and see how they faired. My bet – they all rocked it, too.
Are you rested from your holiday weekend? Me neither. Oh holy crap was it a doozy. Only now have I regained feeling in my ass from an 8 hour horse back ride and my sunburn turned to a delightful phase of peel.
Before I left town for Boise, with a summer cold plaguing my sinuses and causing me to sound like a 80 year old nasally smoker, I made this. Soup and colds go together like yoga pants and a Sunday trip to the market. C’mon, you know you do it too.
It’s creamless, so healthy. Full of corn, so a veggie. Fairly legit. Topped off with roasted jalapeno, enough garlic to assault a vampire and drive away the demon plauge and best of all – BEER – This is winning.
And I devoured it with all the crusty bread I could muster. Be gone you Plauge, I had a road trip to go on!
As for my weekend adventures – I thought it was a fabulous idea, whilst plaguey, to drive 8 and a half hours from Seattle to Boise – ya know, cause I’m weird like that. Actually the weekend, all 5 days, was spent with my bridesmaid, bestie, other half, Sara. She is the gun toting, horse riding, calf roping, all around bad ass with a wicked sense of humor and just plain hot. It’s not fair, her hotness…
So, Huck and male Gale (my office fish who I didn’t trust my guys at work to look after for an extended period of time) and I set off out yonder east thur.
Are you still wondering about the fish? Okay, well he has his cup with a lid and he sat in my cupholder for the drive. Gale is a traveling fish. You’d never met a live fish that went on a road trip did ya? Sadly, this isn’t out of the norm for me. My last fish “Struggles” made the same trips to and from college with me for two years…
*Back to your regularly scheduled programming.*
After getting to her family’s ranch at 11pm their time I promptly let my head fall to the nearest pillow and awoke bright and sunshiny fresh ready to get on a pony for the first time in a year and a half for a morning trail ride in the Boise National Forest.
And I quickly realized that there is a difference between trail riding and trail riding. This experience was the latter. By a “normal” person’s definition trail riding includes sitting on a horse, going over some hills, maneuvering through some trees and enjoying the view. It’s 180 degrees different when you’re riding with a ranching family. Trail riding is more like bushwhacking – and I was significantly underprepared.
Now imagine that over the length of both arms and bruises down my leg.
Again. I say #WorthIt. And if there is anything that doesn’t manage to heal by August 18th – well, that’s what Photoshop is for. Years from now, it won’t even be a memory these abrasions (battle scars) of mine.
The views were spectacular, making it from the bottom of the valley where you can barely see the river to the top in record time.
The ponies (yes, by ponies I mean legit working ranch horses) were patient and understanding (until we started going down the mountain back to the trailer),
And I was more relaxed on that trail ride (even with the scrapes, bruises and abrasions) than after an hour long massage. Though after 8 hours in the saddle, I really needed an hour long massage. Fine, two.
It was the best five days away from Seattle I could have imagined. And for all of my love and adoration for the Palouse – if I can’t live there – I’d pick Boise. With a pseudo-family already there and a best friend who’d have had me moved there a million years ago if she had her way – it’s a home away from home. And if ever there was a way to make me feel like a bad ass – riding horses up and down mountains is totally it.
But back to Seattle I am, plague gone, not yet rested and wishing I could go back.
4 ears Yellow Corn, shucked
1 1/2 cup Low Sodium Chicken Broth
1 cup Beer
1 Tbsp Olive Oil
1 Tbsp Garlic, minced
1/2 cup Onion, minced
1 1/2 tsp Thyme
1/4 tsp Ground Pepper
1/4 tsp Salt
1 Jalapeno, roasted, and diced
On a hot grill, place 4 years of shucked corn and jalapeno. Cover and let grill until corn turns golden and brown in places. Turn over to ensure it is evenly grilled. Once corn has grilled and turned brown, remove corn and jalapeno from grill. Place jalapeno in plastic bag and allow to steam so it is easier to peel the skin away.
Remove corn kernels from the cob, carefully using a knife. Reserve 1/4 cup of kernels in small bowl to use as garnish for finished chowder.
In medium pot or large deep saucepan. Heat olive oil. Add in minced onion and simmer for 2 minutes. Add in garlic and allow to become fragrant. Add in thyme, pepper, salt and pour in chicken broth, beer and add in corn. Bring to a simmer for 5 minutes.
Using an immersion blender, or a full size blender, blender soup until smooth consistency forms. If using a full size blender, blend on the lowest setting to make sure it doesn't spurt out the top of the blender and burn you.
Add back into sauce pan and continue to simmer for 10 more minutes.
Ladle into bowls and serve!
As the clock rolled over to 4:30 AM, what did I wake up to? Not sun shining and singing birds with a summer awaiting me – but a torrential downpour that actually lifted me out of bed and sent me running to my deck terrified that the craptacular downspouts were unleashing their rage and overflow on my poor little basil plants that were clinging to life and taking a beating – Nearly naked… de classe.
Really Seattle, REALLY?! Not. Cool.
But as it was Four Freakin’ Thirty Ayyy Emm – I was not nearly awake enough with the plague lolling around in my system to realize that I was stumbling through my house nearly nakie and about to fall out onto my deck to rescue my plants as my neighbor was out having a morning smoke at the same time…
Boy was I awake after THAT close call!! As I tripped over stacks of clothes ready to pack for my weekend vacation and Huck getting up to join Mom in her panic over basil plants, I was able to grab a sweat shirt, jump into some yoga pants, fall over, get stepped on by the bouncing dog who thought it was time to play and jump outside – FULLY CLOTHED to rescue the plants as they reached to me and told me to go on with out them… *cue the emotional Hollywood style best buddy death scene*.
With basil plants on the mend – and temperatures in the 60′s in JULY, I am craving a little summer. Make that summer at all! Seattle, once again you have disappointed me. At this point, I will volunteer to take a little heat from the rest of the country so they can get some relief. Because that’s the kind of selfless person I am… You’re welcome.
So with no summer in sight – I had to create it myself. A girl, a grill and a slab of salmon. And some coleslaw, too. Just for good measure. This is what screams summer to me. What about you?
Ya wanna know? Okay I’ll fill you in – wilt your cabbage and carrots with salt for an hour before you finish your slaw. It will extract the excess moisture that would other wise release itself into the finished product. Just let it rest, salted up, in a colander over a bowl, rinse, pat dry and you’re golden.
Then – crack a beer. This 4 Peaks Kiltlifter was a gift from my BBFF Allison who shipped it up to me from Arizona. New favorite, right here. I even (reluctantly) shared one with Ben. We’re in heart.
The next piece of the puzzle was the burger itself.
With a 3 pound package of lovingly door step delivered Copper River King Salmon freshly arrived at my door – a salmon burger was mandatory. Salmon should be made simply – not overly fancified, nothing to cover up the delicate flavor. It’s salmon – enjoy it as is.
Just a few minutes on the grill and it was done – because as we’ve all been scolded kindly told – that salmon shouldn’t be cooked more than medium rare.
After a few minutes of rest for the salmon and me with a minute to grab another beer – it was time to pile it all together and dive right in mouth first into this beauty.
Just like with pulled pork – it is your sworn duty to add coleslaw to the top – and with a salmon burger – it is no different. Best Salmon Burger Topping Ever. When do you have seafood without coleslaw? Never! Why keep it on the side like a wallflower? Bring it to the party in your mouth, people! With a dollop of tartar sauce from my favorite fish mongers, I was about sliding out of my chair. *Thump*
And in the interest of full disclosure – this burger was gone in five minutes flat. Unhinge your jaw like a snake and just do it. Take no prisoners. And be judged by no one. This is that good.
Now – I’m going to try and imagine what summer is like and avoid the looks of my neighbor and pray that no glimpses were caught. Thank goodness it’s still mostly dark at 4:30 am…Whew!
Grilled Salmon burger with a hefty heap of healthified coleslaw
1 pound Green Cabbage, shredded
2 Carrots, shredded
1/2 cup Onion, chopped
1 Tsp Salt
1/2 cup Canola based Mayonnaise
2 tsp Rice Vinegar
1/2 tsp Ground Pepper
4 − 4oz. Salmon Filets
2 Tbsp. Talkeetna Salmon Seasoning or other Salmon Rub
4 Whole Wheat Burger Buns
Tartar Sauce, Brand of your Choosing
Toss shredded cabbage and carrots together with salt. Place in colander and let rest in colander over a deep bowl. Refrigerate for one hour to allow cabbage to wilt and release excess moisture.
Rinse cabbage and carrots well with water and pat dry with paper towels. Place in large bowl.
In small bowl whisk together mayonnaise, rice vinegar, pepper and onions. Pour mayonnaise mixture of the cabbage - fold together. Refrigerate until ready to serve. Keeps for up to two days.
Heat grill to medium-high heat. Pat salmon steaks with paper towels.Sprinkle salmon filets with salmon seasoning. Spray foil with nonstick cooking spray. Place salmon filets onto foil. Place on the grill, cover and allow to cook until medium-rare. About 9 minutes.
Remove from grill and tent with foil. Rest for 5 minutes.
Toast burger buns, spread your favorite tartar sauce over the buns. Place one filet per bun and top with prepared coleslaw. Promptly devour!!
Coleslaw adapted from America's Test Kitchen Creamy Coleslaw. Burgers are Country Cleaver Original.
G’morning guys! So here we are 50 days until moi gets married and my MOH, other soulmate, and better half (thank goodness for understanding fiances!) threw me one hell of a bridal shower and bachelorette party. And now that she has her head above ground and not buried in her Master’s degree program any more – thank goodness – she wanted to fill you in on all the gory glorious details of that fateful day. Dang do I heart this girl. Since she is officially done with her degree program you can catch her over at Kvetchin Kitchen! Take it away my (other) love – Beka!
Oh my gosh, guys. Megan is getting married in 50 DAYS!!
Stepping in today is oft spoken of, but rarely seen BFF Beka of Kvetchin’ Kitchen. I just recently finished graduate school, during which my own food blog has been gathering a bit of dust… However – in lieu of her blogging about her own bridal shower (I know, I know… I think she was few steps away from actually offering to cook for her own shower… but that’s another issue), she has let me make my grand post-graduate-blogging-re-opening by sharing a little bit about her very special shower.
For those that don’t know – the whole “Cleaver” name started during a photo shoot that Megan offered to model for during our Senior year of college. Below are some very raw, real images, shot be a very amateur photog (that’s me).
And the name kind of stuck. She made a GREAT June Cleaver (for those that want to know, I was trying to poke fun at feminists by ironically portraying the housewife as a trapped slave. A little dark, lots of fun, and poorly communicated in the shots. But we had a blast!). But I digress.
A little nostalgia: I have been blessed to know Megan for upwards of 8 years. We bonded over a little boy drama (the perfect bond!) and we’ve been stuck ever since. We have one of those rare friendships where we never (not once) aggressively went after the same guy. There may have been a certain Australian and something something rum… but we didn’t technically fight over him. And maybe one of us passed out before we could flirt with him (*raises hand* That was me…). Again… I digress.
Pinky, are you pondering what I'm pondering?
We lived together for most of college. We would check out kitchen space in the dorm in order to cook, and then once we moved in the apartment, we were always cooking – me dinner, her desserts. And in the time in the apartment, she went from crunch macaroni ‘n cheese from a box (“The box said 7 minutes. The box said it was done!!”) to knocking me on my @$$ with her Czech schnitzel, to outpacing me in her cooking knowledge and prowess (not that I had a very extensive knowledge to start with…). And it’s not that she was ever bad – you can’t be a bad cook and do what she does now. But she didn’t start out by being… intuitive about it. Can I say that? Don’t judge her!! She’s better now. Cured even. If you’re reading this, it means she didn’t edit it out but I may be paying for it later – send help!
And now… 8 years later, she’s about to GET MARRIED. Whoa.
It was an obvious choice to throw a 1950’s Housewife-themed bridal shower. Neato!
The menu included several classic mid-century appetizers and miniature cakes. One recipe is posted here below (Megan’s favorite from the shower!) and the rest will be posted on my own blog over the course of the next week. I really hope you enjoy the posts, along with the stories, and be sure it send lots of love Megan’s way as she rocks her wedding countdown. And my personal thanks to Megan for her support as I find my way through the blogging word, and into her heart (Aaaawwwwww!!).
Isn’t she pretty in her Country Cleaver outfit!!
Cucumber coins with radish rounds and flavored cream cheese
Crostini with prosciutto, fig, and ricotta
Roast beef tea sandwiches
Matrimony Martini (Something blue… with a cherry. Giggity)
Mini Rum Bundt Cakes
Pineapple Upside Down Cake (recipe below!)
After a few noshies, there was a single game of guessing spices… (Which I (Megan here!) did dreadfully at…how the hell did that happen?)
Following by a little light-hearted embarrassment!
Dubious Bride is Dubious
Dress-up for a night out! Bringing in her Country and her Cleaver roots to attract a hot young fling go out and have a sensible, well-behaved time, and be home before curfew.
Now, I didn’t do this alone. Our other college friend Kandace helped co-host as I was in school and working, and the other three gals were at least 300 miles away (and in one case, in a whole other hemisphere), but we all came together to throw a wonderful shower to honor a beautiful and classy woman. I would have thrown this the same day as my thesis presentation, if I had to… but I am forever grateful that she let me wait a month!!
This was adapted from The Unofficial MadMen Cookbook
The original recipe is for a single, large cake, but I have made a few changes for individual cheesecake pan (with removeable bottoms). Quick note: You Can. Not. Skip. Greasing the pan. Seriously. Don’t skip it. You will regret it. Also, it won’t be pretty.
For the Topping:
5 Tbls butter
¾ cup light brown sugar
1 16 oz can crushed pineapple, drained, juice reserved
~6 maraschino cherries, drained, chopped
For the cake:
10 Tbls butter
1 ½ cup granulated sugar
2 large eggs (room temperature)
2 cups all-purpose flour
3 tsp baking powder
1 tsp salt
½ cup buttermilk
¼ cup juice from pineapple can
1 tsp vanilla extract
1. Preheat the oven to 350 degrees.
2. Make the topping. Melt 5 Tbls butter over medium heat. When fully melted, sprinkle the brown sugar over and stir to combine. Cook until just barely starts to bubble. Add in the crushed pineapple and diced cherries. Stir to combine and cook for about 2 minutes. Turn off the heat and let cool as you prepare the cake.
3. Grease. Your. Pan. No, that is not what she said. No, you may not skip this. Take some time, get messy, grease (with shortening, fatty) and flour. Do it.
4. In the bowl of an electric mixer, cream together remaining butter and sugar. Add eggs, one at a time, allowing them to fully incorporate between additions. In a small bowl, sift** together flour, baking powder, and salt. In another small bowl, whisk together buttermilk, juice, and vanilla. Alternate the flour and liquid mixtures to the butter mixture, starting and ending with the dry ingredients. Mix just to combine.
5. In the bottom of each mini pan cubby, spoon a small amount of topping, just to cover the bottom. You will have just enough. Tap the tray to level the mixture. On top, add batter to fill the cubbies about halfway. Bake for about 20 minutes, or until a toothpick comes out clean (check just the cake, not the topping).
6. Let the cakes cool slightly in the pan, then invert and let cool the rest of the way on wire rack. If you let it cool completely in the mini pan (or big pan, for that matter), the topping will stick and then be ugly. And the mid-century housewives were Never. Ugly.
*Sifting is for chumps. Just put it in a bowl and whisk it together. Just as good.
What a week it has been! We are currently on our 6th and final day of Cocktail Week and wow, there are 14 different drinks for you to tip back and get some relief from the sweltering heat that is sweeping across our country. Except for the PNW. We’re in the 60′ and wishing that we had a little taste of summer and heat… We’re all still a frightening shade of pasty.
Today’s drink has been a long time coming – because I actually made it a couple weeks ago and had to sit here for the last two week antsily patiently waiting to make it’s debut on the interwebs. We all know my penchant for things lemon and lavender here and here and this drink is no different. Its a problem really – this minor obsession of mine. But really it’s like eating an English Garden! I feel positively Mary Crawley! Minus the bitchiness. More Lady Sibyl then… Are you a Downton Abbey fan? No? What?! Are you allergic to living? C’mon people!
The point is – this cocktail is relaxing, zingy, and positively colorful. And for good measure I added in some blueberries because well, I had a ridiculous amount languishing in my fridge that I couldn’t fit into this galette. It was already over brimming with berries! What a tragedy, right?
I’m thinking this is something I’ll need to make again today whilst I sit here in my yoga pants nursing a summer cold. It’s got Vitamin C in it – so it’s legit. Right? Okay fine. My Airborne, cough syrup, frozen hawaiian pizza, pint of Ben and Jerry’s S’mores ice cream and slice of store bought cake will have to do. You can’t imagine the judgey looks I got at the store yesterday. With no soup and no Ben to nurse me back to health I took matters into my own hands. Luckily for him, even if he was here, he wouldn’t be completely obligated to take of me “in sickness and in health” just yet… But in 49 days the sucker my loving fiance will be contractually required to take care of me. Ya know – being married and all.
On a side note – if making this with vodka in it isn’t really your speed – feel free to leave it out! It’s still refreshing without! And then its kid friendly. Double win.
To wrap up Cocktail Week belly up to the proverbial bar with Jeanne and Carrie with their Raspberry Mojitos and Funfetti Martini, respectively. It’s Carrie’s one year Blogiversary! Definitely a reason to celebrate!
Don’t forget to catch up on the rest of our Cocktail Week Shenanigans and see what these raucous women have whipped up for your sipping pleasure. They do this out of love. It’s what we do. Selfless we are, huh?
And DON”T FORGET – today is the last day to enter to win this beautimus KitchenAid 5-speed blender in Crystal Blue! It’s their newest color and from my experience – this is one wickedly amazing machine. Expert ice crusher and margarita maker it is! No more rogue ice chunks in your margaritas my friend. It is a site to behold.
So – with 14 cocktails to try at your disposal you will be making some fresh, fruity, juicy and boozy for the next 14 weeks if you spaced it out right. That’ll have you cocktailing it up until October! No really, look at a calender. I swearz it!
We’ve loved having you with us this week and can’t wait to share our next theme week with you! If you have any suggestions, feel free to let us know. Maybe casserole week? Ice Cream Week? BBQ Week? The possibilities are endless!
2 cups Water
1 cup Sugar
1 1/2 Tbsp Lavender Buds, dried
2 Lemons, juiced
3/4 cup Blueberries
1/2 cup Vodka
In a sauce pan over medium high heat, combine water and sugar. Bring to a boil and stir to dissolve sugar. Turn off heat. Stir in lavender buds and allow to steep for 5 minutes. Strain simple lavender syrup into a bowl to allow to cool and simultaneously remove the lavender buds.
Into a pitcher, juice lemons, pour in vodka and add in blueberries. Add in desired amount of ice. With a muddler or a large spoon, smash together until blueberries have released their juice and color. When lavender syrup is cooled, pour over ice - stir and pour into double old fashioned glasses with additional ice. Garnish with additional lemon slices.
*Note* If you want to make a non-alcoholic version, simply omit the vodka. Then its kid friendly
Now that the rest of the nation is sufficiently sweltering in temperatures that can only be the result of the sun hurdling towards us at unbreakable speed – stay cool and try not to melt with these next cocktails on our Cocktail Week lineup!
It also dawned on me today, sadly it took five days – that with all of this booze languishing around the interwebs- some of you may not be big drinkers – and heavens, I do not want to leave anyone out!! We sound like a big bunch of lushes here with a week devoted to The Booze – but I realized a handy tip that ensures all of friends, can join in the fun of this week!
Torani syrups have been used for ages in your favorite espresso and coffee confections – so opt to use on of their flavored syrups in lieu of the boozy counterparts! All the flavor and none of the sin.
And with like 6 bazillion flavors, including Bacon (no this is not a joke, I seen it!), you are bound to fine one or two to add into your summer swilling drink! Not that I condone any cold drink with bacon flavored syrup in it – unless it’s a Bloody Mary, or plain ol’ tomato juice.
Proof - It Does Exist
And here are some of their more “normal” flavors including – Cheesecake. Cracka, Please – I think I need to go home and make a cheesecake now. Oh, the power of persuasion.
The whole round about point is – don’t be left out of these frosted drink cahoots! Below is one Cherry Amaretto Granitas that would be fantastic using Torani’s Amaretto syrup in place of real Amaretto. Seriously, I want to whole batch of this to myself!
The lovely, vivacious, precocious, and Texan-through-and-through homegirl Jeanne has whipped us up a batch thanks to the help of her dear sainted Mama. Hi, Mama!!
My will power to resist this beauty is gone, just plain gone.
And we are also celebrating with Allison as she whips up a Sgoppino for her 10-year anniversary!
Can I get a Holla?! Holla!
Stop her and celebrate with her and toast another 10 more blissfully happy years to come. We love you, Allison!
And if you’re new the our Cocktail Week proceedings – visit the rest of our group bellied up to the bar!
Day 4, people! 4 days of cocktails. 4 days of gorgeous girls bringing you equally gorgeous and yummy drinks. How in the world can this be a bad thing? That’s right, it can’t be.
Today we have Madeline from Munching in the Mitten sharing her Blueberry Smash Cocktail- that is fresh, fruity and a stress reliever to make! Smashing things, particularly fruit that can be turned into a cocktail, is always fun.
Hard work deserves a tasty reward. Smash + Drink = Win.
Next we have the eternally lovely and NEWLY MARRIED Mads, from La Petite Pancake, bringing out our slow sipping dressed up cocktail in a Peach Bellini.
Fruit and champagne never looked or tasted so sexy. What?
Fact: Cocktails can be classy and sexy.
And if you’re new to our Reindeer Games proceedings – be sure to belly up to the bar with all the lovely ladies of Cocktail Week at their various sites.
It’s gettin’ hawt in cheer – so take off all your…wait, no. Keep your clothes on – but if it is hot where you are (which by that means everywhere but the PNW and Florida – Thanks Debby) just mix yourself one of the sinful boozy creations whipped up this week by any or all of the Cocktail Week Crew.
Between 10 bloggers – there are about about 15 different drinks being served up for you so there is bound to be something you’ll fall off your barstool for. Okay, scratch that – no falling allowed, unless it’s for the drink and not because of the drink.
You know what I mean.
The last few days you’ve met some of the raucous women I so lovingly call friends – and if you have missed them be sure to stop on by their sites and see what glory filled glasses they have created.
Today Katie from The Hill Country Cook is whipping up a Watermelon Mojo that is packed with fruit – so it’s technically a smoothie – and as any self respecting Texas girl would – a insta-drunk pour of Everclear.
Because vodka is for sissies…
And on the flip side we have Lauren from Climbing Grier Mountain pouring a la Paloma for us. If this doesn’t get you speaking sultry Spanish and shaking your hips Coyote Ugly style – there is just no hope for you.
And of course – Allison from Decadent Philistines with her German inspired beer soda – the Radler. Let’s pause for a moment and discuss this. A beer soda – equal parts Pilsner beer and lemon soda. Take that beer-garita – I think there’s a new kid on this street bar!
I am a very happy Czech girl with this carbonated lemon beer combo staring me in the face.
If you don’t think this is a thing, need I remind you that citrus and beer go together like yoga pants and a Sunday? Have you ever had an orange wedge with your Blue Moon? See, citrus and beer.
Catch up with these three raucous women and see for yourself what beauty can be created in a glass.
And don’t forget to catch up on the rest of Cocktail Week with the rest of the crew!
And stay tuned the rest of the week for the rest of the crew’s fantabulous tipsy drinks, including Madeline, Jeanne and Mads (who just got freakin’ MARRIED!) – you’ll fall over from bliss – or osmosis from taking in booze via the computer screen – promise!!
Welcome to Country Cleaver, where country comfort and convenient cooking come together. Follow my adventures of self-reliant country cooking and baking from scratch with a little life mixed in for kicks! ...more