Saturday, April 11, 2015

N is for: #NoChampagneLeftBehind {Savor CT}

One of the things I love about my West Hartford girlfriends is that they equally share my love and enthusiasm for drinking champagne on pretty much any and all occasions.

So when we all decided to attend the inaugural Savor CT event last night (with my mom Wendy in tow), our #NoChampagneLeftBehind hashtag was born. (Because, when you're paying $110 for a food and wine tasting ticket, you'd better get your money's worth, right?)

First, let me say that the event was a smashing hit among the six of us. A huge space at the Connecticut Convention Center in downtown Hartford was transformed into a food and drink adult playground.

Wine/beer/cocktail vendors and plenty of scrumptious food to fill our bellies (soaking up said bubbles).

Tuesday, April 7, 2015

N is for: Nutella Grilled Cheese & National Grilled Cheese Month

Happy National Grilled Cheese Month!

As far as food holidays go, I generally think they are a *tad* silly. But when it comes to grilled cheese, I will celebrate like it's Thanksgiving Day.

In all of my grilled cheese adventures, I've never really gone the dessert route. I've come close... my (epic) PB&J grilled cheese last year gravitated to the sweet side, but considering it used homemade bacon jam instead of a fruit jelly definitely kept it savory.

But with Nutella being the star ingredient here, this one is truly a sweet sandwich. And if you're thinking it sounds like a weird combo... I'll tell you the same thing I did when I posted the PB&J...

Don't you dare knock it 'til you've tried it.


Wednesday, April 1, 2015

M is for: Mexican Mule

I love me a good Moscow Mule.

But, I have a confession to make: I'm sort of a copper cup snob.

Before ordering a mule at a bar or restaurant, I may or may not first ask if they serve theirs in copper mugs. (I know, how very high maintenance of me).

But seriously, they are SOOO much better in a copper cup. I don't know why, they just are. They stay so cold and delicious and you just feel really cool drinking them.

In fact, I love the copper mugs so much, I ordered a set to enjoy at home.

Recently though, I've started to stray away from vodka in general. Gin is sort of my go-to at the moment (see, French 75). And I'm also loving tequila. Enter... the Mexican Mule.

Sunday, March 29, 2015

M is for: Maple Mustard Deviled Easter Eggs {+ a foolproof trick for peeling eggs}

Soooooo. These are totally adorable.

And delicious.

And perfect for Easter this week.

And you should definitely make them. Like, right now.

I'm super excited about this post for multiple reasons. For starters, I just love it when I have an idea in my head and I not only execute it, but it actually turns out better than I had imagined.

(I mean, just LOOK at those cute little deviled bunny rabbit eggs!!)

Secondly, I've finally conquered my nemesis: peeling hard boiled eggs. I had previously tried every freaking trick in the book to no real avail. (Check this post).  But finally, FINALLY, I have discovered the egg peeling Holy Grail, thanks to my friend Kim.

Wednesday, March 25, 2015

L is for: Lemon Basil Pesto {and how to freeze it}

I realize basil pesto is a pretty basic thing, and you may or may not need a recipe for it... but this photo turned out too pretty NOT to post it on the blog.

Here's what happened.

About 6 or 7 weeks ago, I had a bunch of extra basil, and instead of allowing it to go bad, I decided to make a batch of pesto.

It happened to be a perfect lighting scenario in my kitchen, so I snapped a quick photo and decided to save it for a future post.

So even though I didn't make this recently, I DID recently use some of this very pesto in a delicious pasta dish and I thought it would be a perfect time to share with you one of my favorite kitchen tricks.

If you are sitting there wondering how I'm eating pesto 6 weeks after the fact, don't get too grossed out. It involves a silicone mold and the freezer.

Tuesday, March 17, 2015

K is for: Kirsch {French 75 Cocktail}

I'm seriously so random.

First of all, let's back up and appreciate the fact that I'm still going strong with this alphabet theme on my posts. You would've thought by now I would've just given up, but I'm kind of stubborn like that, so onward through my ABC's I go.

Which brings me to "K." Not the worst letter. Not the best. I considered a kabocha squash curry but I couldn't find any of the squash (too late in the season I think). Then I thought... "hey maybe some Kielbasa sausage?" Yeah, that could work.

And then I stopped by my favorite wine/liquor store (Wise Old Dog... seriously it's the best) and spotted some Kirsch. I've never actually had it, but suddenly I was determined to do something with it.

See? So random.

Thursday, March 5, 2015

J is for: Jello Shots {for St. Patrick's Day}

I swear I tried to think of another "J" recipe that didn't end in "ello shot."

I had intentions of things like Jasmine rice pilaf or Jalapeno popper grilled cheese sandwiches (I still might do that at some point), but in the end, I mixed some gelatin and vodka together and called it a day.

And it was a glorious day.

Even better if made for St. Patrick's Day.

St. Patrick’s Day is one of those holidays where drinking is not only encouraged, it’s required. And guess what? That makes it a perfect occasion for some boozy jelly shots!


So bust out those leprechaun shoes and get your (ombre) green on! And if you’re lucky, there will be a pot of gold (sprinkles) waiting for you at the end.

Click here to get the recipe on Tablespoon!

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