Merry Christmas Eve

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It’s 11:00….AM and I’m drinking a margarita and snacking on Christmas cookies.

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Someone has to test the cocktails before Christmas brunch tomorrow! We wouldn’t want to set out a disappointing cocktail.

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Food prep is well underway, the house is being straightened, last-minute gifts have been wrapped and everything outside is covered in a gorgeous, pristine white, blanket of snow. We will be having a white Christmas for the first time since moving back to Washington.

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We have a lot to be thankful for this Christmas and we look forward to a happy and healthy New Year.

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Blessings to you and yours and may your Christmas be peaceful and joyful and filled with the people you love. ~ April 

Grapefruit Margarita

Silver Tequila

Simply Grapefruit Juice

Simply Lime Juice

Perrier

Grapefruit & Lime Slices

Coconut Sugar

Sea Salt

True Lime Crystallized Lime

I didn’t really measure….it depends on how many you’re serving. I made a big glass pitcher. I’d say about 2 Cups of tequila, 3/4 jug of grapefruit juice, and 1/2 a jug of lime juice. I made mine yesterday, so it will “marinate” in the fridge until brunch tomorrow. Then when I’m ready to serve it I’ll rim the glasses with a mixture of coconut sugar, sea salt, and the crystallized lime. Put a good amount of ice in a tumbler, fill 3/4 of the way with the tequila mixture and then top off with Perrier. Add a wedge of grapefruit and a wedge of lime to the glass.

Enjoy!

Lemon Lime Margarita

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Ingredients

*Makes 2 Margaritas

4 ounces of 1800 Silver Tequila

Juice of 1/2 Lime

6 ounces of Limeade (I used Santa Cruz Organic Limeade)

Ice

San Pellegrino Limonata Sparkling Lemon

Shaker

Kosher Salt

Sugar

True Lime Crystallized Lime

Mix a few Tablespoons of kosher salt, sugar, and the crystallized lime together on a plate. Run the lime around the edges of your glasses and dip in the mixture. 

Add the tequila, lime juice, limeade, and about 1 cup of ice to your shaker. Shake vigorously. Fill each glass 3/4 full. Finish with the San Pellegrino Limonata.

Garnish with sliced lime and serve with pico de gallo, guacamole, and blue chips.

A few days ago I posted a gluten-free, dairy free, Cherry Braid and for some reason it didn’t go out to any of my email followers. Here’s a picture and a link in case you missed it!

( p.s.   …they were SO good! )

Cherry Braids

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Grilled Peach Cocktails

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I turned 45 years old today.

I don’t feel a day past 35, maybe even younger.

Age is such a strange thing. I see the gray coming in and the crow’s feet beginning, yet, I welcome the calm in this stage of life (most of the time!) and the wisdom that if I’m lucky, comes with aging. I have a fantastic life and I am blessed beyond what I could have ever hoped for. I have a loving and healthy family and sweet friends with open hearts and open arms.

Life is good.

Grilled Peach Cocktails

2 Fresh Ripe Organic Peaches, peeled and sliced. plus 1 more for garnish

1 1/2 Tablespoons Dark Brown Sugar

Juice of 2 Limes

1/2 Cup of White Rum

1 1/4 ounces Maraschino Liquor 

6 ounces of Cold Peppermint Herbal Tea

2 Cups Ice

Toss the peaches gently in the brown sugar.

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Grill the peaches on a very hot grill. Not too long, just long enough to slightly caramelize the sugar and leave a few grill marks.

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Remove from grill.

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Place the peaches with juice and sugars, and all remaining ingredients in a blender and blend until smooth.

Makes 4 eight ounce cocktails.

Brazilian Iced Coffee

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It’s 86 degrees and balmy in beautiful New Hampshire today.

A perfect day for a Brazilian pick me up.

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Brazilian Iced Coffee

Makes 3 Cocktails

1 Cup Strong Coffee or Espresso, chilled

2 Tablespoons Granulated Sugar

6 Tablespoons of Canned Coconut Milk

2 Ounces of Dark Rum

1/8 teaspoon Ground Cinnamon

Cinnamon Sticks for Garnish

Open canned coconut and whisk the liquids and solids together in a bowl, set aside. Pour the coffee and sugar in a measuring cup and stir until sugar is dissolved. 

Fill three rocks glasses with ice.

Fill a cocktail shaker 1/2 full with ice. Add the coffee and sugar mixture, coconut milk, rum, and cinnamon. Shake until shaker is cold and frosty. Pour into tumblers and garnish with cinnamon sticks.

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Hot & Spicy Pickle Juice Bloody Mary

4 Comments

Our son is here visiting for an entire month! We are so happy to have the opportunity to spend some extended time with him. The week long Christmas visit went by much too quickly. Having someone here means my routine is out the window and life seems busier than usual, but not too busy that I can’t share my delicious Bloody Mary cocktail recipe with you.

Enjoy!

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I cannot even remember the last time I had a Bloody Mary. I stopped drinking beer and hard alcohol drinks when I realized I was allergic to gluten. As those of you with food allergies know, when you’re out in a restaurant you never know exactly what you’re being fed regardless of what the menu says.

I was thrilled when I found a vodka that was made from grapes! Supposedly, the distilling process of any grain alcohol removes the gluten so it should be safe, but I am still sensitive to it. I can feel it within 5 minutes in my joints. So I’m perfectly happy to make a cocktail every now and then at home with rum, grape vodka, or agave tequila…all of which are delicious.

Hot & Spicy Pickle Juice Bloody Mary

*makes one Bloody Mary

Fill glass half full with ice

2 ounces Ciroc Vodka

Juice of 1/2 Lemon

1.5 ounces Spicy Bread & Butter Pickle Juice

Dash of Worcestershire Sauce

Dash of Tabasco

Dash of Kosher Salt

Few Grinds of Fresh Pepper

Fill to top with 100% Tomato Juice

Garnish with slice of lemon, celery, pickled beans, & hot chili peppers.

Cheers!

Homemade Electrolyte Drink

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Spring has finally sprung in beautiful New Hampshire! 

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All the leaves are in and wildflowers are beginning to bloom. Everything is lush and green. We went on a beautiful walk over the weekend on an old rail trail. Then ventured off into the woods for a look-see.

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I thought New Hampshire was gorgeous in the winter, but spring…wow! I can only imagine what fall will bring with all of the reds, yellows, and oranges. Mother Nature is making up for the dry spell we had for a while. It was so windy and rained so much a few days ago, I had to pot my front porch plants on the kitchen counter.

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Worked out just fine!

One day last week we had an 85 degree day with an equal amount of humidity. Since I’m not quite sure how to work our new tractor I decided I would fertilize our (very large) lawn with a push fertilizer. In the heat and humidity, it was a major workout. I was shocked at how hot I felt, how much sweat was pouring off of me, and by how flushed I was when I came in the house. I realized that I was going to have to hydrate a little differently in New Hampshire than I did in Washington if I plan on working outside in the heat and humidity.

I ran across this website post on Facebook and thought it was such a good idea to make my own “Gatorade”! It’s so easy to make and I can use organic ingredients, leave the corn syrup out and who knows what else goes into those commercial sports drinks.

You can use the recipe I created below, or you can go to FitDay.com and try out some of their recipes.

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Homemade Electrolyte Drink

8 Cups Spring Water

12 oz. Can of Frozen Organic 100% Orange Juice

Juice of 2 Organic Limes

Juice of 2 Organic Lemons

1 teaspoon Iodized Salt

Place all ingredients in a container that is easy to pour, stir until combined. Refrigerate or pour into water bottles and refrigerate or freeze.

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Happy spring from Us to You!

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Vodka for lunch anyone?

13 Comments

I believe I’ve finally figured out how to make it through the remainder of winter.

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Tangerine Cocktails

3 Tangerines, zest one and then juice all three

1 More Tangerine For Garnish

About 1 1/2 Tablespoons Granulated Sugar

1/8 teaspoon Ground Cinnamon

Ciroc Vodka, made from fine French grapes

Simple Syrup, one part sugar one part water

Squeeze of Fresh Lemon, about 1 Tablespoon

Spoon sugar, cinnamon, and zest onto a small plate, reserving about 1 teaspoon of zest. (Make sure the plate is large enough to fit the rim of your glass.)

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Mix gently with a fork until it comes together.

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Run a wedge of lemon or tangerine around the rim of the glass and dip the glass in the sugar mixture, twirling it around to cover the rim evenly.

Next, in a cocktail shaker, add 2 ounces of tangerine juice, 2 ounces of vodka, 1 ounce of simple syrup, and a little pinch of the zest and about 1 tablespoon or so of fresh lemon juice. Add a few ice cubes, place the lid on tightly, and shake until there’s a frosty sweat on the outside of the shaker.

Pour into sugar rimmed glass, garnish with a slice of tangerine

…and watch winter fly right by.

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