What do Tom Brady and I have in common? While I am a moderate sports fan, I was recently shown an article about Tom Brady, an NFL American football quarterback for the New England Patriots who because of his accomplishments (one of two players to win five Super Bowls) and accolades (honored with four Super Bowl MVP Awards), is considered by many analysts and sportswriters to be among the greatest quarterbacks of all time. The gist of the article is that no matter what you should not let situations define you. I like the way that sounds… being ‘undefinable’ is a far more thought provoking concept than being rebellious. Continue reading ‘Turmeric Citrus Hot Toddy & Tom Brady’
I originally posted this recipe last year. It is one of my daughter’s favorites, as she will often ask me to make this ‘vacation drink in a bowl’ nearly every week during the summer.
When I think of watermelon I can’t help but think of her and about the Mt. Shasta Blackberry Festival. For the last 8 years we have attended the Blackberry Festival, which always falls on Labor Day weekend. Continue reading ‘Mt. Shasta Watermelon Refresher’
I have breast cancer.
Those four words you never hope to say. I was going to blog about taking a forest bath, but that will be another day, today it seems less important. I realize a food blog hardly seems like the place to make this sort of announcement to some, to others they will fully understand that this is exactly what a blog is about. It is about relevance and transparency. It is a window into my world. So here it is. Continue reading ‘Watermelon Refresher & A Dose of Reality’
The 4th of July conjures up ideas of good ‘ole American traditions- apple pie, fireworks, root beer and blue jeans. Let’s face it, there is no single fashion item that screams AMERICA more than jeans. Continue reading ‘Home Brewed Spiced Root Beer & Ginger Bug Secrets’
Summer is nearly here and it seems I am turning nearly everything I cook, bake or blend into the color green. So many lovely green veggies and herbs are in bloom to play around with – the hours seem to melt away as I pine over fresh ingredients to meld into new creations. The recipes need not be overly complicated; the goal is just to taste the freshness in every bite, or in this case, gulp. This drink recipe is 100% kid friendly, but with the flick of a wrist (and your favorite white alcohol) it can quickly turn into an adult beverage. No one needs to know that you are not all drinking the same exact drink!
I tend to gravitate towards a tart palate so when making this recipe for myself I will often cut the simple syrup recipe in half. My family tends to like things on the sweeter side, so I have provided that recipe as the base recipe. Tweak it as you like. I think it is a wonderful summer drink that will refresh even the hottest of guest.
6 TBS sugar
6 TBS water
Green Lemonade Ingredients
1 cup lemon juice, fresh squeezed (approximately 4-5 lemons)
2 cups fresh mint leaves, stems removed
5 cups water, cold or room temperature
2 cups large ice cubes
simple syrup (recipe below)
6 mint sprigs, small or
peeled lemon rind
In a small pot, combine sugar and water. Bring to a boil, stirring often. Once sugar is dissolved remove pot from heat and set aside.
In a blender combine lemon juice, mint leaves, water, and ice. Blend until well combined. If desired, the small bits of mint can be strained out of the juice. Lastly, add simple syrup and stir.
To garnish, serve with a sprig of mint or a little lemon rind.
It’s difficult to imagine that as a native Californian I have NEVER been to Yosemite….until this past weekend. I think it is safe to say that I was enamored with everything I saw. A truly spectacular location that was made all the more memorable when shared with family and good friends.
We stayed at the Evergreen Lodge which was about 40 minutes outside of the park. The accommodations were adorable rustic private cabins. The restaurant and tavern on the property served wonderfully fresh and progressive California cuisine. I was further excited to discover what I think will be deemed my birthday drink from here on forward. >drum roll please< I am happy to share with you the soon to be famous Humido! Its inventor, Douglas Salles, the beverage service manager for the Evergreen Lodge. This drink is brilliant- fresh, rich in spices and not too sweet.
What’s so great about the ingredients in this drink? It’s the rum and the Hum. What is Hum? Hum is a liquor inspired by the French Caribbean and modeled after the great Amaros of Italy. It is made by infusing a pot still rhum (a type of rum made from distilled sugar cane juice) with fair trade hibiscus, ginger root, cardamom and kaffir lime to create the beautifully balanced American Botanical Spirit called HUM. Hum is technically a “liqueur,” however, it cannot be compared to traditional liqueurs at a bold 70 proof.
3 blackberries, 5 blueberries and 2 large wedges of limes
1 1/2 oz of Hum
1/2 oz of Rum (or Vodka)
1 tsp agave nectar
Garnish: 2 blackberries, 1 slight wedge of lime
In a bucket glass with some ice muddle the blackberries, blueberries and with limes. Pour into a cocktail shaker and add agave nectar, Hum and rum. Shake well and strain back into a bucket glass filled with ice. Top it off with ginger beer. Garnish with blackberries and lime.
Cute Bar Bling:
Meeting someone’s entire family for the first time can be a bit nerve racking, especially when it is around a family holiday like Easter and you are only 18 years old. But there is nothing to set someone more at ease than the charming gap-toothed (think Lauren Hutton), twinkling-eyed (akin to Paul Newman) smile of the family legend, known as “Papa”, handing you a ‘virgin’ version of his signature holiday drink. (Or maybe it wasn’t sans-alcohol but it’s now too many years later to make a fuss- the tradition behind the cocktail was in itself something that set smiles across the room -or at least I thought it was the tradition, it may have just been the buzz of the alcohol.)
A special drink, about a special family that welcomed me into their home more than half a lifetime ago. And today I welcome you, as member of my cyber-family, to share this recipe, the first I’ve published on my blog taken directly from my cook book ‘Taste This’.
1 oz vodka
1 oz triple sec or Contreau
1 cup frozen peaches
1/2 cup ice cubes or crushed ice
1/2 cup 7-Up
2 cups half-and-half
1 TBS sugar
Put all of the ingredients in a blender and mix until frothy.
Pour into a clear glass and top with a dash of nutmeg.