A little something to get you through the returns tonight! Just remember one thing please; we WILL survive, no matter what happens. We WILL wake up tomorrow morning. And we Will pull ourselves up by the ole boot straps and push forward.
And NOW, I happily present The Versailles Cocktail. Enjoy Every Sip My Friends!
2 oz nice bourbon
1/2 oz fresh lemon juice
3/4 oz St. Germain
Top up with Champagne
Try a little grown up version of the old ice cream float! I’m giving it a solid A+. Mmmmm! Thank you Anne Burrell for sharing the love. (Food Network Magazine, June 2014.)
©PEGhardee12 strawberries, quartered
1 Tbs sugar
1 pint Breyers vanilla ice cream
Bottle Barefoot Bubbly Brut Cuvee, chilled
Toss berries and sugar in bowl.
Let sit 30 minutes
Divide berries among 4 flutes.
Place small scoop ice cream in each glass.
Top up with champagne.
October of 2011 offered a wonderful opportunity with my younger daughter to be in London for the annual Frieze Art Fair, and then on to the 54th Venice Biennale. Perhaps I haven’t mentioned that in addition to cooking, another great passion of mine is art! I owned an art gallery for fifteen years, and just retired (selling out to my business partner) December a year ago. (Check out their web site City Art Gallery!) But between the two art fairs, we had to rest a couple of days at the lovely Villa d’Este on Lake Como. Exhausted upon arrival we Skyped with my older daughter and her then four month old son and ordered room service, after they upgraded us to a lovely deluxe room with a breathtaking view of the lake! (Who cares if it was foggy!) Below is a pic of our lovely table with the refreshing Italian Prosecco and divine cheeses. Yes, feel free to be envious. It was a magical trip!!
PegHardee.com Insight into Southern Cuisine and Hospitality 