Rainy Day Blackberry Lavender Spritzer

I try to be a pretty positive person.  I really believe that you get what you give out into this world, so might as well make it happy.  Might as well find a reason to smile even when it seems like everyone else has lost their minds.

A good friend used to always quote “the sun is shining somewhere, even when it rains.”  I like that.  I try to think of the sun shining while I’m sloshing through the puddles.  It’s just the better way to spend my time.  And I swear, the energy is contagious.

But man, every now and then you take your car in for an oil change two weeks before an exciting, big vacation you’ve been trying to save a tiny bit of money for, and – instead of just oil – your car needs a month’s rent worth of repairs.

Puddles.  Big, muddy puddles.  Maybe even without rain boots.  Because who owns rain boots in Los Angeles?

After we authorized radiators and belts and whatnot, Brad hung up the phone and I made a decision.

It was officially happy hour.

The good thing (sunshine!) was we had also just gotten home from the market, where we had gone crazy buying all kinds of fruits, vegetables, cage free eggs, raisins, and pork.  I figure we were stocked food-wise until at least vacation in a couple of weeks, so we would just have to live off of our bounty and spend our food budget instead on radiators…

I was starting the saving with my cocktail, going right for these giant, tart but kind of sweet blackberries that I had bought on a whim from my favorite cherry stand.

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And then I muddled them up, because muddling always makes drinks feel more festive and happy.  Yes, I used a blue Rolling Stones tongue glass as a shaker.  Because why not?  Mick Jagger makes me happy.  This happy hour was all about finding happy.

Finding sunshine.

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I added some gin, some of my lavender simple syrup (lavender again for the win!), and a little bit of bubble, then I threw a berry and a sprig of lavender on top.  By then, my drink was so pretty that I took it outside for it’s very own photo shoot.

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And I stuck a purple/blue party straw in there…

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Yep, this was definitely the cocktail to cheer up with.

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Well, this cocktail, plus FaceTiming with the parents who were sitting on their screened-in porch during an actual rainstorm back home.

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It was kind of nice to hear the rain behind them.  I forget how much I love a good rainstorm – literal or figurative.  The downpour brings growth, brings new life, brings the green to plants that grow delicious blackberries for cocktails…

And although the rain might just bring mud at first, things will dry up.  That sun is still out there somewhere.  It’ll be back.  We will work things out.

Until then, pour yourself something festive, muddle it, shake it up, and find yourself a party straw in whichever color you’d like.  Because nights at home being broke aren’t so bad when you have a lovely husband to make you dinner, a pup to give you kisses and cuddles, a fruity cocktail to keep you cool, and a million ideas and projects on the horizon to devote all of your energy into.

Thanks for being my rain boots, guys. 🙂

xoxo

Blackberry Lavender Spritzer

2 oz gin (I used Bombay Sapphire)
3/4 oz lavender simple syrup
3 large blackberries
2 oz soda water

In a shaker, muddle blackberries and lavender syrup together.  Add gin and fill shaker with ice, shaking to mix.  Pour into glass and top with soda water.  Garnish with whole berries or fresh lavender sprigs.

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Blood Orange Sorbet (without an icecream maker!)

Blood Orange SorbetWhen it gets too hot for turning on the oven, you have to resort to your Pinterest board dedicated to frozen treats.

For me, this lemon sorbet looked tantalizing.  It was just what I needed to cool down.  I could even maybe pour some bubbly over it and make myself a refreshing little cocktail!

But then I realized that, in the heat, my lemons had become fuzzy with mold.

Gross.

Never to fear!  There was other citrus that would be equally as delicious when frozen and covered with champagne!  Blood oranges!

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I loved the juicy flavor that was barely tart and simply sweet.

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I have an ice-cream maker attachment for my KitchenAid, but this was way easier.

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And it looks so cute in those tiny bowls… I might have eaten the whole bowl before thinking about how I wanted to pour champagne on it…

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Don’t make the same mistake.  Put yours in a coupe glass and have it for happy hour.  The heat makes me do crazy things – like forget about champagne.

It’s unacceptable, really.

xoxo

Blood Orange Sorbet

1 cup water
1 cup sugar
1 cup freshly squeezed blood orange juice
1 tbsp grated blood orange zest

In a small saucepan over medium heat, combine sugar and water and simmer until sugar is dissolved.  Remove from heat.  Once cooled, stir in the juice and zest.  Pour the mixture into a metal baking pan and freeze until firm (2-3 hours), stirring with a fork every hour.  Transfer to an airtight container to store.

Bring Your Produce Back To Life!

Brad has all kinds of fun kitchen tricks.

Maybe one of my favorites is when there is a bunch of basil – or a bag of spinach, or some carrots or herbs or whatever – that looks limp and sad.  Maybe it wasn’t in the crisper in the refrigerator.  Maybe we went to lunch after the market and left them in the car a little too long.  Maybe I took something out of a bag that it would have been better off left in…

Whatever happened, the produce looks withered and faded.

(hopefully this is not how you feel after that glorious memorial day weekend.  if it is, then use this same trick on yourself.  plus maybe a pastry or two.  i guarantee the holiday weekend hangover will be over in no time.  and – cheer up!  it’s “officially” summer!)

Just looking at those sad, limp, green leaves, you think you should probably just throw them away.

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Like this kale, for example.  I have no excuse, I just didn’t get to it fast enough and it sat in the bottom of the crisper out of a bag just a little too long.

But wait!!

I tried Brad’s magic trick.

limp kale key of kels I stuck the kale in a jar with a good amount of water.  I set it in a sunny spot, but not one that got direct sunlight.

And I – once again – forgot about it.
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Seems this week I’m just really not good at kale.

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But a few hours later, I happened to walk by the arrangement, and I noticed that the leaves were no longer touching the tabletop I’d set them on.

kind of limp kale key of kels kind of limp kale key of kelsThe leaves felt a little stronger to the touch.  A little more rigid and tough. kind of limp kale key of kels kind of limp kale key of kelsSo I left them a little while longer.  Just to see what would happen.kind of limp kale key of kels

24 hours later, the kale was pretty much 100% back to it’s natural kale-like state.

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I was really amazed at how it had transformed from being limp, soft, and inedible right back to being tough, thick, crunchy kale.back to life kale with the key of kels back to life kale with the key of kels back to life kale with the key of kels

I will admit, it looked so pretty in the jar that I kept it on my desk for a day next to the gorgeous protea flowers I picked up at the farmer’s market.

Kale arrangement with protea

Now I’ve had both kale and artichokes as floral arrangements.  This is either multitasking or a giant waste of food.

Kale arrangement with proteaAnd I just keep thinking of what I can do with all this kale…

So, I’m off to make lunch.

xoxo

Lavender French 75

Before it got amazingly hot here in Los Angeles, I was really excited to find this lavender at the farmer’s market.

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The best part about lavender is that it is gorgeous as flowers around your house for a while, and then – once it’s dried – it also makes things floral and fancy in the kitchen.

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I had big plans for my bouquet of lavender. (i’ll be sharing with you some other projects very soon!)  I was going to put these tiny little flower buds to good use.

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I made myself a lavender simple syrup with the intention to jazz up some cocktails, but the syrup could also be used for all kinds of non-alcoholic things.  It would be delicious added to iced tea or coffee, or you could flavor your baked goods or icings with a subtle lavender taste. Continue reading

Grapefruit Mint Julep

It is summer in Santa Monica.

I don’t know how it happened, but we kind of skipped spring and went straight for the dog days.  And I’ve quickly realized that I’ve become so accustomed to the 70 degree and sunny norm that I have almost nothing to wear on days when its 95.

Not that I want to wear anything at all.  I’d be happy sitting in my underwear on our stoop with a iced down cocktail in my hand.

Which brings me to today’s cocktail recipe…

Tomorrow is the 140th Anniversary of the Kentucky Derby.  This means very little to me, except I know there are horses, hats and bourbon cocktails involved.  I grew up outside of Baltimore, where one of the other three horse races of the Triple Crown is held – Preakness – and one summer I went.  We didn’t wear hats, I think we were drinking Natty Lite (?!), and I can’t even tell you if I actually saw a horse.

Obviously we were doing it very, very wrong.

I still have never gotten into the “greatest two minutes in sports”, but I very much enjoy big hats and I also really enjoy fancy bourbon cocktails.  So to cool me down for the weekend, mint juleps it is, Kentucky!

I muddled the mint with the sugar. I cursed myself for not having crushed ice. I used the last of the true Kentucky Bourbon from my bar.

grapefruit mint julep recipe Continue reading

Candied Grapefruit Peel

Candied Grapefruit PeelLast week at the market, I wore my grapefruit shirt.  Therefore, I bought grapefruits.  Of course.

Not only was it a no-brainer to buy the fruit that I was advertising on my shirt, but I had been craving candied grapefruit peels ever since I had a greyhound a few weeks ago adorned with a little slice of the sugared candy.  The actual greyhound was kind of mediocre, but that candy!  The bartender ended up giving me a few extra pieces because I was raving so wildly about how much I loved it.

So this week I broke out the peeler and got to candying.

Candied Grapefruit Peel Candied Grapefruit PeelFor some reason, I thought the naked grapefruits were really entertaining.  It’s kind of weird how many pictures I took of them.  And posted to Twitter about them…Candied Grapefruit PeelAnyway, enough with the grapefruit porn.

I found a couple of different recipes and took the best of the feedback from both of them to come up with my method.  I wanted them to be sugary sweet, but to still have the bitterness that I love. Continue reading