St. Patrick’s Day Shenanigans

I always look forward to the month of March because I have so much to celebrate and be thankful for when it rolls around. My wedding anniversary, Pat’s birthday, and my birthday all happen within two weeks of each other. And, as if that’s not enough to, St. Patrick’s Day conveniently offers even more reason to have some extra fun! Continue reading “St. Patrick’s Day Shenanigans”

Doodle-Pop

I remember sitting in the family room as a kid with my mom while she watched Dynasty and Falcon Crest. My Dad would affectionately refer to the evening soaps as “The Jerk Shows”. Hardly age appropriate programming for me but I always looked forward to those nights. Not because I wanted to find out what Krystle and Alexis were up to, but rather, for the big bowl of homemade popcorn my mom would make. Right before the shows would begin, she’d pop-up a batch of kernels on the stove and then drizzle the crunchy bits with melted butter, and finish it with a generous sprinkling of salt. Next she’d flip the cap off of a bottle of Diet Rite and pour it over ice and we’d head to the TV. To this day when I smell diet pop jumping off of ice cubes, and homemade popcorn cooking on the stove, I think of those evenings.

Continue reading “Doodle-Pop”

NYE Sangria for Kids

While I plan on drinking my weight in champagne this Friday, I thought this would be a nice drink to serve for kids as well as any guests preferring a non-alcoholic cocktail. This was one of the recipes my mom included in her recipe book. If serving to kids I recommend the white grape juice to avoid stains from an inevitable spill.

Ingredients
1 quart (4 c.) orange juice, chilled
1 1/2 c. purple or white grape juice, chilled (avoid red grape juice as it will discolor when combined w/ the orange juice.)
1 liter bottle of ginger ale, chilled
2 c. ice cubes
2 c. assorted sliced fruit (anything goes – apples, oranges, lemons, pineapple, peaches, strawberries)
Fresh sprigs of mint

  • In a large bowl or pitcher stir together the chilled orange and grape juices.
  • Add ginger ale and gently stir. Next add the ice and fruit.
  • Pour into glasses and garnish with a sprig of mint.

Cheers!

The Epiphany

I discovered this drink while traveling in Los Angeles and after doing a little research found it is referred to as “The Epiphany” or a French Martini. It is very refreshing and in my opinion anything with Champagne is worth sipping. The St-Germain is an investment in that the bottle only comes in one large size, but its interesting and delicate flavor is worth finding additional uses for. Cheers!

1 Cocktail
1.5 oz. Grey Goose La Poire (pear)
1 oz. St. Germain
Chilled Champagne

4 Cocktails:
6 oz. (3/4 cup) Grey Goose La Poire
4 oz. (1/4 cup) St. Germain
Chilled Champagne

  • First make sure the Champagne and glasses are chilled.
  • Combine the vodka and St. Germain in a cocktail shaker and fill with ice then shake to chill.
  • Strain into a chilled cocktail or martini glass and top with cold Champagne.
  • Garnish with an orchid flower or garden flower (optional)

Summer Sangria

You certainly don’t need an excuse to make this because sipping it in your back yard is reason enough, but it’s also a great drink for parties. This sangria is fun, delicious, and  inexpensive to make. The recipe was given to me by a co-worker and I’m not certain of its origin.

The longer sangria sits before drinking, the smoother it will taste, which is another reason it is a perfect make-ahead cocktail for entertaining. A full day is best, but if that’s not possible  give it an absolute minimum of 2 hours to sit. Use large, heavy, juicy oranges and lemons for the best flavor. Doubling or tripling the recipe is fine but you’ll need to switch to a large punch bowl in place of the pitcher.

Sangria

SANGRIA!

Serves 8 – 10

3 oranges (1 orange sliced, 2 oranges juiced)
1 large lemon, sliced
1/2 cup sugar
1/2 cup Triple Sec
2 Bottles of Dry, medium-bodied red wine, chilled

  • In a large pitcher add sliced orange, sliced lemon, sugar, triple sec, and orange juice. Stir gently until fruit releases some juice and sugar dissolves, 1 minute.
  • Add the wine and refrigerate for at least 3-4 hours. I typically I make it the evening before for the best flavor.
  • To serve, fill a glass full of ice along with whatever chopped fruit you have available. Pour the sangria to the top and enjoy.

Cheers!