Coming to you from somewhere in the Gulf of Mexico! Zinging into Spring now that the roar of winter is behind us (we hope). Time to imbibe in those lightly flavored spring/summer adult beverages. This was the “house drink” last week at one of Tena’s fab and fun parties. Ask and you shall receive…she shared the recipe with me so we can all enjoy this fun cocktail. That crazy sister-in-law of mine has me on a ship somewhere in the Caribbean sipping something akin, this very second! Later mates! *Note that I use the less refined Triple Sec here as it is void of color. Typically I prefer Cointreau in a cocktail, but it’s inherent amber color alters the “pink of the drink”.
1 cup vodka
1 cup strawberry/cranberry juice (pink)
1/2 cup fresh squeezed lime juice
1/2 cup Triple Sec
1/4 cup simple syrup
Mix all together in pitcher.
Freeze 6 to 8 hours or overnight.
Take out and allow to thaw a bit until slushy.
Pour into glasses.
Garnish with a lime slice or a mint leaf.
Makes 6 to 8 glasses depending on your glass of choice.
*This is wonderful made by large pitchers full a couple of days prior to an event.
It is typically consumed quite fervently!
I love pearls so much that even my mantle monkey wears them!
Served in my Grandmother Corbitt’s antique Rose Medallion China, Kinda nice to have this!
1 Recipe Gazpacho, prepared and set aside
20 medium shrimp, cleaned
1Tbs olive oil
Zest of 1 lemon
Juice of 1 lemon
1 t minced garlic
1/4 t blank pepper
1/8 t salt
Combine all above ingredients in large mixing bowl.
Heat large skillet over medium high heat.
Add shrimp mixture.
Cook 3 minutes, stirring every 30 seconds, until shrimp is pink.
Pour Gazpacho in to bowls.
Add 5 shrimp to each bowl.
Garnish with a lemon slice.
Serves 6.
I took Gray’s Kicked Up Collards recipe and applied it to my fresh from the farm cabbage. This rocks!
This is my small cabbage head, chopped
1 small head green cabbage
1 Tbs olive oil
1/2 large onion, chopped
1 clove garlic, minced
2 slices precooked bacon, cut into small pieces
2 cups fat free, low sodium chicken or vegetable broth
1/4 t salt
1/2 t fresh ground black pepper
1/4 t red pepper flakes
Cut end off and then cut in to 2 inch pieces or strips.
Rinse under water to remove any possible grit.
Heat oil in large pot over medium high heat.
Add onion, and cook 3 minutes.
Add garlic, and cook 1 minute.
Add cabbage.
Cook 2 minutes, tossing constantly with tongs, so all cabbage pieces are coated with oil.
Pour in broth.
Cook 8 minutes on medium, covered.
Add bacon pieces, salt, pepper, and red pepper flakes.
Cook 3 minutes*, uncovered, until broth is reduced.
*This renders a crunchy cabbage. If you desire a totally limp finished product, cook an additional 3 to 4 minutes.
Transfer to bowl or individual plates with slotted spoon.
Serves 4.
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