If you know me, then you know I love a good cocktail. I don’t always like to make them though. Mostly out of laziness, I’ll admit. When I am in the mood for a drink, I like to keep things simple (like my favorite real lime margaritas). Most of the time though, I tend to stick with a good glass of wine. Hard to go wrong with that.
My friend Barbara, however, is far from lazy with her cocktail making…so far from lazy she is celebrating the 1 year anniversary of The Friday Cocktail section of her blog, Creative Culinary! Each week for the past year, she has shared recipes and gorgeous photography of her favorite cocktails...
Winter Sangria with citrus & pomegranate
This year we have two parties leading up to New Year’s, then a blissful clear calendar on the 31st. I’m so looking forward to a non-hyped quiet night in, especially after the hustle and bustle of the holidays. The visiting -and feasting- has been wonderful, and I’ve been thrilled to host out-of-town family for a week, but Danny and I are very ready to put our feet up and exhale in a quiet house.
Last year we organized to have baby sitter, then bundled up (why is NYE always freezing?) and had a great evening out with friends, but I’m hesitant to leave Clara this year – or maybe I’m just using her as an excuse to stay in! Either way, we’re staying cozy this New Year’s Eve.
San Pellegrino Blood Orange Mojitos
I am all too familiar with the words, “Vegas baby! Woo Hoo!” which, after a two-day alcohol bingefest, usually precedes the phrase, “What happens in Vegas, stays in Vegas”. This time, it’s different. An elite group of culinary students would want nothing more than their skills to leave Vegas and move on to the final competition in Napa Valley. Can I come too?
Plopped down in front of the computer before sunrise, I desperately scramble my brain for the perfect blog entry that will whisk me away from our tiny kitchen in the Big Apple to the breathtaking Napa Valley...
Fresh ripe juicy peaches just scream summer don’t they!?! They are so refreshing even by themselves in this hot hot weather. I saw this recipe in Cooking Light recently and had it on my calendar to make when peaches came in at their peak. I then saw it pop up on several sites since then and hesitated to make it. But I got a bushel of local peaches and was having some ladies over and I just couldn’t resist. This was the perfect combination of sweet and tart and very refreshing! I ending up adding a little more water at the end to make it less concentrated because I don’t like things super tart and it worked perfectly.