Now, where did I put my drink...

my 49th spring

2012-06-04T06:53:00.000-04:00

The Godfather's Villa, Taormina, Sicily

Since June 5th of last year, I've tried not to give thought, acknowledge, or lend any credence to the fact that I would have to face a major milestone birthday on June 4th 2012. As the weeks, and months crept by, the inevitable came over me like a soggy, mildew ridden, moth eaten, flea infested, frayed and nasty blanket. My dread building, anxiety took over, changing me into an unhappy, grumpy, madwoman.

There was no way to stop the clock. I can't buy another fake ID. I had to accept it...

But then - a miracle happened.

On our recent vacation, the Babe and I met the most fantastic man! His name was Roberto, and he was our tour guide in Rome. We were fortunate enough to share two days with him while he introduced us, in great detail, to the city of Roma, the Spanish Steps, the Trevi Fountain, the Sistine Chapel, the Vatican, and the breathtaking Colosseum. Roberto possessed an amazing passion for all of the history in his beautiful country of Italy, and the Babe and I learned more in those two days than we did in all of our college history courses combined. But the most important thing Roberto taught me, the most incredible lesson of all, was how the Italians from his region consider age. Dear, sweet, insightful Roberto was raised to never ask a women - "how old are you?" Instead, she is asked "how many Springs have you?"

I almost fell over the side of the Colosseum! Since my birthday falls in the Summer, it gives me one less Spring! THIS MADE MY YEAR!!

I am proud to tell you all that today is my birthday,

and I have had 49 Springs.

My favorite store in Santa Margherita, Italy

This phenomenal discovery is cause for celebration! I have decided to make 49 promises to myself. This is not a bucket list, but more a "yolo" list, to be completed in this next year. By doing so, I guarantee myself that the next 364 days will be the most amazing ever! No feeling sorry for myself. No crying. No lying on the bathroom floor with a bottle of Johnnie Walker Blue drinking myself into a state of numbness. (not that I considered that)

I'm going to enjoy every damn day of my 49th Spring year, and greet my 50th Spring year happier, healthier, and with the most marvelous memories.

1. I'm going to work less.
2. I'm going to Heinz Field and watch a Steelers football game. Preferably in the snow.
3. I'm going to allow myself time to read more.
4. I'm going to buy myself a pair of Louboutin Black Leather Pointed Toe Pumps with a 4' heel. (most likely on EBay)
5. I'm going to play more with my pups.
6. I'm going to volunteer for Operation Homefront
7. I'm not going to join the Red Hat Club. Nothing against it, ladies. Just not yet.
8. I'm going to change my eating to the Mediterranean diet - thank you Greg, for the great cookbook.
9. I'm going to catch and release a sailfish.
10. I'm going to be less cynical.
11. I'm going to be more compassionate.
12. I'm going to meditate more.
13. I'm not going to feel guilty about using the word "I" instead of "We". My kids are grown, and I love them with all my heart, but now is time for me.
14. I'm going to worry less. Seems everyone in their 50s walks around worried about their health, so much so, that the stress of worrying will probably kill them.
15. I'm going to start my Internet biz. You guys will love it.
16. I'm going to watch a sunset with my Babe in Sedona.
17. I'm going to make homemade pasta.
18. I'm going to speak more Italian.
19. I'm going to laugh more, especially with my incredible friends.
20. I'm going to take a watercolor class.
21. I'm going to taste Limburger cheese. My Mom and her sisters loved it, with a thick slice of onion, but it always grossed me out.
22. I'm going to have the Babe teach me to play poker, then start a monthly ladies poker night.
23. I'm going to buy a pair of plaid shorts, and play 18 holes of golf.
24. I'm going to have dinner at e2 - Emeril Lagasse's newest restaurant in Charlotte, NC.
25. I'm going to play in the snow with my dogs.
26. I'm going to ride a horse.
27. I'm going to plant an olive tree in honor of me.
28. I'm going to enjoy a wine tasting, or three.
29. I'm going to do a cartwheel.
30. I'm going to try P90X for a minimum of 30 days in a row. Unless I die on day 13 or 14.
31. I'm going to spend more time fishing.
32. I'm going to be grateful for my health. Everyday. And stop watching those horrible pharmaceutical commercials. And quit complaining.
33. I'm not going to cut my hair. Going to let it grow for the entire year.
34. I'm going to watch my boys continue their journeys on such awesome paths. And smile.
35. I'm going to enjoy my Mom every chance I get. And keep my sense of humor with her dementia.
36. I'm going to be less jaded.
37. I'm going to be more jocose. (go ahead, I'll wait while you look it up.)
38. I'm going to eat seared foie gras on top of a Kobe filet mignon, and not feel guilty about it. But just once.
39. I'm going to rent a boat and go water skiing.
40. I'm going to get new wheels for my roller blades, and wear them down in 3 months.
41. I'm going to can all the delicious fruits and vegetables North Carolina has to offer this summer.
42. I'm going to spend more time with my friends, and their little ones. Mine are grown, and theirs are getting way too big way too fast.
43. I'm going to try and learn to enjoy dark chocolate - just for my heart's health.
44. I'm going to enjoy my relatives more - I really lucked out with all of my in-laws.
45. I'm going to spend more time in the garden. Less time in front of the computer.
46. I'm going to ride a motorcycle. Harley-Davidson Sportster 883 to be exact.
47. I'm going to take more classes at the Buddhist Center.
48. I'm going to spend three days with elephants at their sanctuary.
49. I'm going to love and appreciate the Babe, more. He's my best friend and my last husband, and the one that will make completing the above 48 even more awesome.

The Babe and I at the top of Capri

Thank you, Roberto. Happy birthday, to me : )

The best start to Thanksgiving - on the rocks

2011-11-24T09:15:00.000-05:00

Nothing says "Happy Thanksgiving" like a morning cocktail of Fulton's Harvest Pumpkin Pie Cream Liqueur! My dear friend (and confidant) Margaret surprised me with this lovely gift. Oh, she knows me so well. I am very thankful for her this morning.

I quote from their label -

"An enticing blend of pumpkin, brown sugar and nutmeg combine for a smooth, creamy liqueur that is reminiscent of homemade pumpkin pie."

May I confirm, it does taste like a pumpkin pie on the rocks! As a girl that LOVES anything pumpkin, I believe those boys in Kentucky made this with me and my sisters in mind. The second one was even better than the first. So good, that as I sip my third cocktail this morning, I have decided to skip the laborious task of baking all those pies, and I'll just serve my guests a glass of this. If there is any left...

Happy Thanksgiving! And please shop locally tomorrow!!

Goodness, gracious - great balls of Thanksgiving!

2011-11-21T13:19:00.000-05:00

Thanksgiving Dinner - quick and easy!

It's almost the "most wonderful time of the year". While I should be spending what little free time I have shopping for the perfect gifts, planning my holiday meals, and decking my hall with boughs of holly - I'm not. Instead, with only 33 days till Santa squeezes thru our front door (they don't allow chimneys in Florida), our house is in full tilt chaos. We've decided to completely renovate the guest bathroom (and I mean gutted to the studs), and the Babe thought it would be the perfect time to paint the entire exterior of the house.

Did I mention how grateful I am for him?

Thankfully, I don't have to prepare the Thanksgiving feast. My awesome brother, Dennis and his gorgeous wife, Helen, are hosting us once again. Now that is something to truly be thankful for, and I am.

We love the holiday, and the bird. Turkey is one of the Babes favorites, so I came up with a creative way for us to get a taste of the feast without all the fuss. By combining the turkey in with the stuffing and baking them in the perfectly sized balls (genius!) you can have Thanksgiving dinner done within an hour. Well, sorta anyhow. Forget the mess of brining the bird. Who has time to bake a turkey for 13 hours? Why go thru the stress of worrying if your fowl will be moist? These are like a to-go holiday fiesta you can carry in your pocket. Like a spherical Thanksgiving meal the whole damn family will love. I even made a healthier version of faux candied yams, that went perfectly with the Thanksgiving Turkey Balls.

After all that construction work and painting, the Babe certainly deserved to be rewarded. He throughly enjoyed his pre-turkey day meal - all three helpings.

Thanksgiving Turkey Balls

1 1/2 cup chopped celery
1 medium red pepper, chopped
1 large onion, chopped
3/4 cup shredded carrot
3 garlic cloves, minced
1 stick butter
1 package Pepperidge Farm Herb Seasoned stuffing
2 cups chicken broth
1/2 cup Italian parsley, chopped
2 eggs
3/4 cup grated Parmesean cheese
2 t crushed red pepper
1 t Slap Ya Mama Cajun Seasoning
1 1/2 t poultry seasoning
2 lb ground turkey - jennie-o brand

Heat your oven to 375*. Line a cookie sheet with parchment paper. In a heavy saucepan melt the butter and add the celery, red pepper, onion, carrot and garlic. Saute for 5-7 mins, stirring frequently. Turn heat off. Stir in stuffing and chicken broth. Mix well. Allow to cool for 10 mins.

In a large bowl mix ground turkey, fresh parsley, eggs, cheese, crushed red pepper, and seasonings. Gently stir in the stuffing. Try not to over mix. Use a standard ice cream scoop and place balls on cookie sheet. Bake for 40-45 mins, until deep golden brown.

Serve with a side of cranberry sauce, my super easy "candied" yams, and Aunt Bethany's green bean casserole. Be glad she didn't bring her jello mold.

Faux "Candied" Yams

Bake yams in a 375* oven for 45 minutes.

Split open. Sprinkle with a little cinnamon.

Top with 2 marshmallows.

Return to oven and broil for 1-2 mins to toast marshmallows.

Pretend you are exhausted to your family. Maybe they will remember all you do for them 33 days from now.

Happy Thanksgiving! Have a ball!

Not for the faint of heart - or cardiologists...

2011-10-26T14:04:00.004-04:00

My oldest son, Mick, is one of those unique kids that makes me often realize how lucky a parent I am. He fortunately takes after his mother in the ways that really matter in life - an eclectic taste in music, a fascination for all things vintage, a respect for Mother Earth, a passion against corrupt government, and a love of chocolate that is absolutely genetic.

Mick is a free spirit, an incredibly talented musician (please check out their amazing reggae band - SPRED THE DUB), and as of yesterday, a twenty-five year old man.

Spred the Dub
www.spredthedub.com

Birthday traditions run deep in our family. Growing up with Principessa (my Mom), our birthday was almost as celebrated as Christmas. It was our special day, and we got to choose whatever we wanted for dinner and dessert. Some traditions you just don't mess with - and this in one of them. Mick choose Beef Stroganoff for his dinner, and left it up to me this year to "surprise" him with dessert.

Coming in a very close second to chocolate in his favorites category, is bacon. Thick cut, maple cured bacon to be exact. The kind of bacon that, as it's cooking, fills the house with an aroma that attracts neighbors I haven't seen in months. The kind of bacon that makes a vegan salivate. I think I came up with a perfect culinary treat that combined Mick's favorites.

Now quit making that face, and try it for yourself. Seriously. You are gonna love it!

They may look spooky, but they taste amazing. Just ask Mick.

Mmmmickster Pretzels

1 lb bag of Snyders of Hanover Sourdough Specials pretzels
1 lb Maple Cured Bacon - cooked till Elvis Presley well done, then broken into small pieces
1 bag Ghiradelli Milk Chocolate Chips - melt gently in double boiler
1 bag Heath Toffee Bits (optional)

Dip the pretzels, one at a time, in the melted chocolate. Place on a parchement paper lined tray. Generously sprinkle on the bacon pieces, and if you are so inclined, add some of the Heath Toffee bits as well. Set the tray in the refrigerator to allow the chocolate to set, one hour.

Now, I dare you to eat just one.

Happy birthday, Mick. I love you!

A Vineyard? In North Carolina??

2011-10-18T11:52:00.002-04:00

I am not a wine snob. The cost of a bottle has nothing to do with whether or not the the grape juice is pleasing on my palate. I have experienced very expensive wines that didn't entice a second sip, and some cheapo wines that absolutely delighted my taste buds. So, with that being said, I am always eager to try new wines. As my dear brother-in-law, Greg would say - why wouldn't I?

The Babe fondling the grapes

I first learned about the North Carolina wine industry about six years ago. My initial thought was "I really dislike sweet, Muscadine wines." (sorry, no offense to any Muscadine wine enthusiasts) they are just not my thing. My second thought was "how can they grow decent grapes on tobacco land?" The only way for me to truly know, I figured, would be for me to try as many different North Carolina wines as humanly possible.

Note that I am always up to that type of challenge, especially in the name of "research".

Our first bottle of Raylen's Carolinius

And so I did. Not only was I impressed with what those North Carolina grapes are squeezing out, I was excited to find a couple of my new favorites! The vineyards, especially those in the Yadkin Valley AVA (American Viticulture Area), located in the foothills of the Blue Ridge Mountains, are dadgum good! There are currently 109 vineyards in the state, growing spectacular grapes from Cabernet Francs to Viogniers - and these good ole winemakers are turning them out into award winning, impressive Pinot Grigios, Cabernets, and wonderful Meritage blends.

Take that, Napa.

This summer, the Babe and I visited one of our top favorites - Raylen Vineyards, owned by Joe and Joyce Neely, in Mocksville. I'm not sure if it was the drive in, passing thru the beautifully tended to grape vines, or the anticipation of the delicious wines, but we found ourselves instantly transported into another time and space. A place of peaceful relaxation. A time of slowing down and enjoying the moment...

And so we did. We greatly enjoyed every moment of our glass of Category 5. Vintner Steve Shepard is a master at blending five different grapes; Cabernet Sauvignon, Shiraz, Cabernet Franc, Merlot, and Petite Verdot, and magically transforming them into a spectacular, full-bodied wine that demands the respect of any American vineyard. The finish is smooth with caramel undertones, and a delight to our palates.

Did I mention that red wine is proven to keep your heart healthy? And what's better than a happy heart? Maybe a second glass...

Nectar of North Carolina

2011-09-01T11:50:00.000-04:00

Each summer we are lucky enough to spend time in the great state of North Carolina. I fell in love with this state in 1989, on my first visit to Beech Mountain. I was consumed with an incredible peaceful, easy feeling there. (yes, I just borrowed some lyrics) Over the past 22 years, that feeling comes back, even stronger, each time I cross the state line. Can't explain it. Quite magical. Always wonderful.

And each year, at the end of our summer vacation, the Babe and I load up the truck with the "nectar of North Carolina"-

CHEERWINE!

According to the Cheerwine website...

Born in the South.

Created in 1917 in Salisbury, North Carolina by a general store owner named L.D. Peeler, this singular soft drink with a hint of wild cherry and a bubbly effervescence became an immediate hit. Folks from all around the county came to LD's store to give it a try.

Soon cold cases all over North Carolina were filled with the "Nectar of North Carolina." It was known to put a smile on everyone's lips who gave it a try, and the Legend was born.

Raised in a glass.

Generations later, the Legend has grown larger than life. Family and friends in every state of the Union clamor for this taste that always surprises. Cheerwine is regularly spotted in such far flung places as the great wall of China. The fjords of Northern Europe. The battlefields of Iraq.

Today, L.D.’s great grandson Cliff Ritchie leads the company, as Cheerwine officially expands to new parts of the country and continues to win loyal fans with just one sip.

Since we cannot buy Cheerwine in South Florida, and the withdraw symptoms begin just about when we cross the Georgia border, this year we brought home five cases, and eight 2 liter bottles. It lasted less than a week.

But back to this past July, while sitting on the back porch enjoying the Carolina summer, I had an epiphany (it happens once or twice a year), and came up with this awesome pairing, and one of my new favorite cocktails!

Cheers to Jack Cocktail

Pour 1-2 ounces Jack Daniels into an ice filled rocks glass. Top with a big splash of Cheerwine. Garnish with a lemon or lime, or even better a cherry. Close your eyes and sip, pretend your on the back deck and still on vacation. And if you are one of the lucky ones that can buy Cheerwine at your local grocer, know that I am jealous.

Drink happy!

What I did on my summer vacation...

2011-08-29T10:56:00.001-04:00

I'm baaccckkk! Did ya miss me? I thought so.

We had an incredible summer, and even though the temperature is still in the mid 90's here in balmy South Florida, I like to think that Summer is coming to an end, and Fall is just around the corner. Gives me something to look forward to, like balmy mid 80's weather.

Rafting in Cocktail Cove with great friends, Lisa & Ken

We spent much of our summer in the most beautiful state, North Carolina. The sky was big and blue. The lake was cool and refreshing. And the farmer's markets were beyond my expectations of all things good and good for you.

The Babe and our dogs on the hiking trail.

The Babe started a raised bed garden for me last Fall, and I excitedly planted my seeds in the Spring. Prayed for rain, and for the deer to find their dinners elsewhere. When we arrived this summer, we were thrilled to find that we actually grew somethings edible!

My first zucchini! No, not a watermelon, that's a zucchini.

Next year, I've got to convince the Babe to expand my garden...like triple it. We may need to invest in a horse and plow.

And so, this Summer, for the first time in my life, I decided to try something I always wanted to do, but fear kept me from ever attempting it. It was the thing that always caught my eye (and my cash) when visiting Farmer's Markets or festivals. The thing that was a complete mystery to me, but my love for it's contents were so attractive I couldn't resist them...

My very first preserve - North Carolina Peach Jam!

Yep, that's right. I taught myself the art of canning! You know, preserving, "putting up". Believe me...it really is an art.

Once I started with the simple Peach Preserves, I was hooked! I rushed out to buy another book on canning, more canning jars, labels, and those colorful little squares of cloth that make your jars look so damn cute. Next on to the fruit and vegatable stands - buying loads of pickling cucumbers, strawberries, tomatoes (the best are grown in North Carolina, I swear they are), blueberries, and cherries. The Babe thought I lost my mind. Again.

Next thing you know....

I couldn't stop myself. I canned for hours. I canned for days. And I loved every moment of it!

If you are a novice "canning artist", I highly recommend the Ball Complete Book of Home Preserving.

This book was my go-to guide, and perfect for beginners. The recipes were delicious, and the canning instructions were very easy to understand. As my confidence grew, so did the ideas in my mind...how could I incorporate my love for good wines and cocktails into my new found ~~obsession~~ passion?

I hate to keep you in suspense, so I will soon share my most recent bright idea - you guys are going to love it!

How was your summer?

I'll have my cake and drink it too

2011-06-16T12:53:00.000-04:00

www.realsimple.com

I had a great birthday, and received the best gifts - My family is healthy. I'm in love with my husband. My kids are kind, maturing into awesome adults, and usually fun to be around. I enjoy my work. I live with the sweetest dogs. And, I get to share my birthday celebrations with an incredible woman, Amy June!

As Jim's mother, she was an automatic bonus as soon as we said our "I do's". Amy's quick smile draws you in, she has the most beautiful animated eyes, and an incredibly infectious laugh. Reminds me of a young Shirley MacLaine. She is the first to offer help, the one that you know you can confide in, and, more importantly, she welcomed me with genuine warmth and her Canadian hospitality. I just adore her!

Amy's favorite dessert is "anything chocolate", my kind of gal. As a fellow Gemini, I could relate, and knew the perfect cake...

Chocolate and stout - an amazing combination! Please forgive my mint forest that adorned the top of the cake. I had one too many glasses of wine (it was our birthday party, after all). In my drunken stupor, I thought it looked like something the Cake Boss would design. Yeah, I know...

Thank you to our hostess with the mostest, Leslie, for a delicious dinner. Happy birthday, Amy June!

Chocolate Stout Bundt Cake

From RealSimple.com

Serves 12| Hands-On Time: 20m | Total Time: 2hr 40m

Ingredients

1 cup (2 sticks) unsalted butter, plus more, at room temperature, for the pan
unsweetened cocoa powder, for the pan
2 1/2 cups all-purpose flour, spooned and leveled
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup stout beer (such as Guinness)
12 ounces semisweet chocolate, chopped
3 large eggs
1 cup granulated sugar
1 cup packed dark brown sugar
1/2 cup sour cream
1/2 cup heavy cream

Directions

Heat oven to 350° F. Butter a 12-cup Bundt pan and dust with the cocoa powder, tapping out the excess. In a medium bowl, whisk together the flour, baking soda, and salt.
In a small saucepan, combine the butter and stout. Cook over medium heat, stirring, until the butter is melted. Remove from heat, add 8 ounces of the chocolate, and whisk until smooth.
Using an electric mixer, beat the eggs and sugars on medium-high until fluffy. Beat in the chocolate mixture and sour cream. Reduce speed to low and gradually mix in the flour mixture until just combined (do not overmix).
Pour into the prepared pan and bake until a toothpick inserted in the center comes out with a few moist crumbs attached, 45 to 55 minutes. Let cool 30 minutes in the pan, then invert onto a rack to cool completely.
In a small saucepan, bring the heavy cream just to a boil. Remove from heat, add the remaining 4 ounces of chocolate, and let sit 5 minutes. Whisk until smooth. Set the cooling rack with the cake over a baking sheet. Drizzle the cake with the glaze and let set before serving.

Close to perfect...but far from normal

2011-06-10T09:53:00.001-04:00

And so I begin my 49th year, and what better place to celebrate than the tranquil key of Islamorada. The Babe and I have been going there, every long weekend chance we get, for years now. Usually the boys join us, and we spend the weekend fishing, drinking, and eating the best locally caught saltwater fish you've ever tasted. The keys are wonderfully different from South Florida...no congestion, usually happy people, and never a hurried pace. Laid back...relaxing...and best of all, it is the sport fishing capital of the world.

The Babe and our pet egret, "Fred"

We all love to fish - love, love, love to fish. We have gone in the shallow back waters for shark, permit, and the all elusive tarpon. We have gone out in the the deep waters of the Atlantic on our quest for black fin tuna, grouper, and mahi-mahi. The boys and Babe always do well. I, on the other hand, seem to be jinxed. I have not caught a fish in ages. It's become the running joke. The Babe has been kind enough to catch a fish and quickly hand me his rod to reel it in. It is exciting, but I miss the thrill of feeling that first tug, setting the hook, and then hearing the sound of my reel spinning as the line is pulled.

I knew, for certain, that this year, on my birthday, I would definitely catch one.

The stars were aligned.

The Babe bought me a beautiful new rod and reel.

The tides were in my favor.

I could feel it.

The anticipation was overwhelming.

Yep, that's me...with absolutely nothing on my line

Bupkis...nada...nunca...not a damn nibble.

Just wait till next year...I'll be turning 50 and no fish is going to want to piss me off then.

We didn't catch it, but we sure did eat it - Morada Bay's Blackened Grouper was outstanding! I can't wait till next June 4th when I will be cooking up 40 pounds of this after my day of fishing - Enjoy and eat happy!

Birthday dinner on the beach at Morada Bay - it doesn't get any better. Thank you, Babe.

Blackened Florida Keys Grouper

1 1/2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground dried thyme
1 teaspoon ground black pepper
2 teaspoon cayenne pepper
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon celery seed
1 teaspoon crushed red pepper

2 lemon zests, dried

Mix together and keep in an air tight container.

Brush 4 grouper fillets with melted butter. Generously rub the blackening seasoning on to both sides of fillets, set aside as you heat your cast iron skillet for 10 minutes. Heat 2 T of grape seed or peanut oil in the pan, then add the fillets and cook for 3 minutes each side. Serve with fresh lemon wedges.

Pretend your feet are in the sand, and they will taste even better.

Don't wait for your ship to come in - swim out to it.

2011-05-26T10:08:00.000-04:00

18 years ago, my youngest son, Anthony entered this wonderful world with a cry that woke all the other babies in the nursery at Bethesda Memorial Hospital.

He hasn't stopped talking since.

Today he graduates from high school, achieving another of life's momentous ocassions. It's hard for me to believe that 18 years have passed, but as I reflect back on his life, the flood of memories amazes me.

For a moment... he is still the little, shy boy reluctantly letting go of my hand in his kindergarten class. He is the sweet innocent six year old boy wanting to sleep with a flashlight to keep the monsters under his bed at bay.

He is the defiant seven year old, hell bent on beating up his 13 year old brother over a Jedi sword. He is the sweaty 8 year old in full Army uniform, filming a war movie in the backyard.

He is the pain-in-the-neck 10 year old younger brother, that copies everything Mick does, but also enjoys the quietness of being in his shadow.

He is the compassionate 12 year old that is overwhelmed with grief when we had to put his ailing dog to sleep. He is the 13 year old that is obsessed with radio control cars, and Britney Spears. He is the 16 year old that fell in love for the first time with the sweetest girl.

ChrisEstradaPhotography.com

He is the 17 year old leaving alone in a car for the first time having just passed his driver's license test.

He is the young man that has a love and kindness for his grandmother that makes my heart smile.

He is my beautiful son, and I love him with all my heart.

Congratulations, Tony - may the next sail on your journey be filled with happiness, good times, good grades, and more than you can dream!

Mom

"You have brains in your head.

You have feet in your shoes.

You can steer yourself in any direction you choose.

You're on your own.

And you know what you know.

You are the guy who'll decide where to go."

~ Dr. Seuss

I can't take the heat, so I'm getting out of the kitchen

2011-05-20T11:53:00.000-04:00

It's official. Summer has arrived in South Florida and unfortunately, the incredible heat and humidity will be staying with us for the next six months. One would think, that after living here for thirty two years I would be accepting of this fact. Well, I'm not. My Pennsylvania blood still courses through my veins, and I will always miss the changes of seasons, and never get used to 147% humidity. I don't like it. Not one bit.

The challenge of cooking in this inferno is one thing I can deal with, and overcome. I try not to turn the oven on - take a dip in the pool, do more grilling outside - take a dip in the pool, and ~~tricked~~ convinced my family that a salad really can be a meal. This is one of the Babe's favorite - Pasta Salad Primavera! I make a huge batch and we have it as our main dish on Saturday, then devour the rest on Sunday as a side dish. The flavors marinate and it becomes even more delicious the next day.

This goes perfectly with a nice Pinot Noir - try La Crema Sonoma Coast 2008, which offers "brooding, earthy aromas of dark cherry and forest floor, with a touch of spice. Flavors continue with ripe, black plum, hints of coffee and cocoa surrounded by a soft, velvety texture that ends in a fleshy, long finish." - Melissa Stackhouse, La Crema Winemaker

You won't be disappointed.

Pasta Salad Primavera

(recipe can be easily doubled)

1 lb penne pasta, cooked al dente', rinsed under cool water and drained well
1/2 cup chopped sun dried tomatoes packed in oil
2 cucumbers, peeled and sliced
1 pint grape tomatoes, cut in half
4 carrots, peeled and sliced
1/2 red onion, chopped
1 large bell pepper, any color, chopped
4 stalks of celery, sliced
1 lb feta cheese, chunked
1/2 cup chopped fresh cilantro - you can use parsley, basil, mint or your favorite fresh herb
1/2 cup great extra virgin olive oil
2 T of the oil from the sun dried tomatoes
2 teaspoons dried Italian herbs
salt and pepper to taste

Mix all ingredients in a large bowl. Can it get any easier? This salad can be served at room temperature, or chilled. Serve with a good crusty bread, and a nice glass of wine...it feels cooler already.

Eat happy - even in the heat!

"M" is for the million things she gave me

2011-05-06T10:10:00.000-04:00

Principessa

Mother's Day

I myself, think the holiday should be celebrated on a monthly basis. I was lucky enough to grow up in a house with a stay-at-home Mom. She was always there when I got home from school. She made dinner every night. She made all of my Halloween costumes, and prom dresses. She taught me how to tie my shoes, how to cook, how to sew, how to grow roses, the closeness of family, and how devoted a wife could be to her husband. She successfully raised five healthy and happy children, and she loves her grandchildren immensely. We all respect her, love her, and are grateful.

A letter to my boys:

Love your Mother - you only get one, and you guys really lucked out. This Sunday you have the chance to treat your Mom like a queen, bow to my every wish, do all my chores, and then leave me alone to enjoy a day of peace and quiet. If you know what is good for you, you will be bringing me my Eggs Benedict in bed Sunday morning, along with the Sunday paper, and then shutting my bedroom door on your way out. What a perfect way to show me you love me!

Love,

Mommie Dearest

This is one of my favorite recipes from Principessa's recipe file. She would make these every year for Valentine's Day, and sometimes in the shapes of shamrocks for St. Patrick's Day. They are the best oatmeal cookie - ever! I carried on this tradition, and thought they would actually be great for Mother's Day as well. Show her the love...

Principessa's Iced Oatmeal Cookies

Mix together:

2 1/2 C flour

1 t baking powder

1/2 t salt

Add:

3/4 C soft butter

3/4 C sugar

2 T milk

1 egg

1 t vanilla

1 cup oats

Beat for 2 mins, then stir in 1 C oats. Roll to a 1/4" thickness, cut into heart shapes. Bake at 375 for 12-15 mins on greased sheet.

Allow to cool completely.

Icing - 1 T melted butter, 2 T milk, 1 1/2 cups powdered sugar and 3-6 drops of red food coloring.

Spread icing on cooled cookies. Take a big plate to your Mom and tell her you love her.

Happy Mother's Day - eat happy!

My Little Mashugana

2011-05-03T11:34:00.000-04:00

The Babe and I were invited to our first Passover Seder. Gentiles that we are, we had no idea what to expect or more importantly, how to behave. So, naturally, I called my sister Debbie in New York - the closest expert on yiddish, and all things Jewish. She was the first gentile accepted into a Jewish sorority at Penn State, quite an honor, so we knew we could turn to her for guidance. At this point, the only word the Babe knew was "mashugana", which means crazy. We needed help.

Debbie gave us a crash course. Our Seder hosts, Ken and Tara, were wonderful. The dinner was delicious. And the Babe and I were able to not make putzs of ourselves! We are very much looking forward to our next Passover...if we get invited back.

Debbie was so proud, she sent us this incredible gift of MashugaNuts - "pecans wrapped in an outrageously gorgeous coat of cripy cinnamon meringue". D-E-L-I-C-I-O-U-S!! They went perfectly with our Crystal Head Vodka on-the-rocks martinis. We couldn't get more spiritual. Well, we could, but it was Happy Hour.

Drink happy, you little mashuganas!

Mmmmm...springtime!

2011-04-30T10:28:00.003-04:00

When I think springtime culinary ingredients, I think asparagus. This is the time of year I can go to the farmer's market and find the tender, sweet perennial, which is a welcome change from the normal tough, tree trunks our grocery stores try to sell us during the rest of the year. I made this dish to celebrate Principessa's (my Mother) 89th birthday. She loved her party, and the dinner, but mostly enjoyed the presents. I hope my kids celebrate my 89th with me the same way.

The Birthday Gal and her grandson Jimmy!

Otherwise, it will just be the Babe and I, sneaking martini's at the old folks home...and that will be just fine.

Grilled Asparagus with Lemon and Garlic Topped with Pancetta Chips

Ingredients:
For the pancetta chips:
6 thin slices pancetta

To prepare pancetta chips: Heat oven to 450 degrees. Line a baking sheet with parchment paper and spread out the slices of pancetta onto the paper. Bake for 3-4 minutes each side or to desired crispness. Remove to a paper towel to absorb excess oil. Allow to cool, then break into generous bite size pieces.

Grilled Asparagus with Lemon and Garlic

Recipe adapted from Paula Deen

Ingredients

2 pound asparagus

5 tablespoons olive oil
4 cloves garlic, finely minced
2 teaspoon grated lemon zest
1 teaspoon paprika
Salt and freshly ground black pepper

Directions

Trim asparagus. In a small bowl, combine oil, garlic, zest and paprika and stir with a fork. Lay asparagus side by side on the grill and brush with oil mixture. Cook to desired tenderness, turning frequently, and season with salt and pepper. Do not overcook!

Happy Birthday, Princepessa! Eat happy!

Go Green with Apple Martinis!

2011-04-22T13:45:00.002-04:00

Earth Day Apple Martini

2 ounces Vodka

1 ounce Sour Apple schnapps

1 ounce apple juice

Combine in ice filled cocktail shaker.

Shake well for 23 seconds.

Pour into chilled martini glass.

Garnish with apple wedge.

Try not to finish it within 3 minutes.

Recycle the cocktail shaker ice by making another one.

Love your Mother

2011-04-22T09:28:00.000-04:00

Love Mother Earth

- we only have but one.

Happy Earth Day everyone!

The Lone Cypress near Monterey, California

Trees

by Alfred Joyce Kilmer (1886-1918)*

I think that I shall never see

A poem lovely as a tree.

A tree whose hungry mouth is prest

Against the earth's sweet flowing breast;

A tree that looks at God all day,

And lifts her leafy arms to pray;

A tree that may in Summer wear

A nest of robins in her hair;

Upon whose bosom snow has lain;

Who intimately lives with rain.

Poems are made by fools like me,

But only God can make a tree.

Now, go do something green!

180 days...

2011-04-18T12:23:00.001-04:00

On April 10th, the Babe and I celebrated our six month anniversary. For all you naysayers that thought is wouldn't last, I bet you feel pretty silly now.

Of course we celebrated our anniversary with an incredible bottle of Amarone.

The craziness of the past 180 days included our adjusting to living under one roof, learning each others little idiosyncrasies, realizing my chaos is not always a bad thing, nor is the Babe's rigidness. I learned that it is impossible for the Babe to not flood the bathroom counter when he shaves. He learned that it is not possible for me to put things back where they belong (which I am sure, drives him crazy).

But most importantly, I have learned much more since our perfect wedding day...

I learned that loving the right man is effortless. It's like breathing.

I learned that waking up next to the Babe is the perfect way to start my day.

I learned that a second of his smile warms my soul.

I learned that loving each others kids, dogs and family, makes our hearts that much bigger.

I learned that no matter how bad my day was, coming home to him always makes it better.

I learned that having the right partner makes life's challenges so much easier.

I learned that little pesky things in life aren't worth wasting a moment of happiness over.

I learned that our Happy Hours for two are the best ever.

And, I learned that knowing deep down in my heart, that I fell in love with the perfect man for me, makes me the luckiest girl in the world.

Happy anniversary, Babe, and here's to many more!

Spring has sprung - well, sorta

2011-04-13T12:08:00.002-04:00

   I feel like the groundhog that is finally emerging from her buried cave, shaking off the last sleepiness of winter, and now ready to embrace the beauty of Spring. Well, almost. Since we live in sunny South Florida, our Springtime is 37 hours long. We are already well into summer weather, highs in the 90's with 248% humidity. With the now constant hum of the air-conditioner in my ears, I learn to adjust as this weather will only last for nine more months. Then we will get our 42 hours of Fall.

Principessa (my Mom) and I recently hosted a Saturday luncheon. Not something we usually do, but we did want to take advantage of the beautiful day and share it with our wonderful friends and family - our way to celebrate Spring, however fleeting. We decided to change it from the normal 'ladies that lunch', and allowed some of our favorite guys to join us, and of course The Babe. We had so much fun, drinking our wine spritzers in the middle of the day, that I am sure we will now do this more often. We decided to make a medley of salads, and served them with crusty ciabatta rolls heated in the oven. I turned to my Ina Garten cookbook, and imagined what she will make for our lunch on the beach at her home in the Hamptons someday. I am not holding my breath on that dream, as we have all come to know that she's not the best at granting wishes lately...

Dijon Chicken Salad

*The roasting of the chicken and shrimp is a step you do not want to skip - the flavors come thru beautifully!

Dijon Mustard Chicken Salad

~ Ina Garten

Ingredients

2 whole (4 split) chicken breasts, bone-in, skin-on
Good olive oil
Kosher salt and freshly ground black pepper
2 cups broccoli florets
1 1/2 cups good mayonnaise
2 tablespoons dry white wine
1/4 cup Dijon mustard
3 tablespoons whole-grain mustard
2 tablespoons minced fresh tarragon leaves
1 cup cherry or grape tomatoes, halved

Directions

Preheat the oven to 350 degrees F.

Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken in large bite-size pieces.

Meanwhile, add the broccoli florets to a large pot of salted boiling water. Cook for 1 minute, until crisp tender, drain, and place into a bowl of ice water until cool. This will stop the cooking and set the bright green color.

For the dressing, whisk together the mayonnaise, wine, mustards, 1 tablespoon salt and 1/2 teaspoon pepper. Add enough sauce to the warm chicken to moisten well. Add the tarragon, broccoli, and tomatoes and mix gently to combine. Refrigerate for a few hours to allow the flavors to blend. Serve at room temperature.

Roasted Shrimp & Scallop Salad

~ Ina Garten

Ingredients

2 1/2 pounds (12 to 15 count) shrimp
1 pound sea scallops - I added the scallops to this salad since they are the Babe's favorite
1 tablespoon good olive oil
Kosher salt and freshly ground black pepper
1 cup good mayonnaise
1 tablespoon orange zest (2 oranges)
2 tablespoons freshly squeezed orange juice
1 tablespoon good white wine vinegar
1/4 cup minced fresh dill
2 tablespoons capers, drained
2 tablespoons small-diced red onion

Directions

Preheat the oven to 400 degrees F.

Peel and devein the shrimp, rinse the scallops. Place them on a sheet pan with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss together. Spread the shrimp and scallops on one layer and roast for 6 to 8 minutes, just until pink, firm and cooked through. Allow to cool for 3 minutes.

Meanwhile, make the sauce. In a large bowl, whisk together themayonnaise, orange zest, orange juice, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper. When the shrimp and scallops are cool, add them to the sauce and toss. Add the dill, capers, and red onion and toss well. The flavors will improve if you allow the salad to sit at room temperature for 30 minutes. Otherwise, chill and serve at room temperature.

The Ladies Wine Spritzers

Fill a stemed wine glass with ice. Add 4 ounces of wine of choice, red or white, chardonney or pinot grigio, there is no right or wrong on this cocktail. Top with 2 ounces of lemon-lime soda and 2 ounces of club soda or seltzer. Garnish glass with a slice of lemon or lime. Start sipping, and let the gossip begin!

Drink happy! Happy Spring!

Chocolate Glazed Jelly Filled Donut - in a glass!

2011-03-08T10:36:00.000-05:00

Drew Brees - King Bacchus

Happy Fat Tuesday! One of my favorite times of the year, an absolute necessary day to overindulge, eat deliciously fattening confections, and drink beyond your hearts content! Mardi Gras, which is French for "Fat Tuesday", is the celebration of overindulgence before the start of Lenten season, which begins tomorrow on Ash Wednesday. Growing up Catholic, we practiced this as children, and for forty long days, we had to give up our favorite foods. For me it was chocolate, of course. Those forty days felt like an eternity...

We did however, always have donuts on Fat Tuesday, which was a rare treat for us. Maybe it was because my Dad was Slovak, which made him almost Polish, and the Paczki are a Polish tradition. Paczki are a rich, buttery yeast dough, fried donut filled with jellies or custard and hundreds of thousands will be consumed today. If you are lucky enough to find them locally, indulge. They are much more delicious than the stale King Cake sold at my local Publix Bakery.

Now, since the Babe is not one to overindulge, even for a national holiday, I had to come up with something he would enjoy and keeping with the Mardi Gras theme, I came up with this cocktail idea - all the delicious flavors of a Chocolate Glazed Jelly Filled Donut made even better with a kick!

(did anyone else notice an overuse of the word 'overindulge' in today's blog?)

Chocolate Glazed Jelly Filled Donut Cocktail

1 ounce Chambord Liqueur
3/4 ounce Godiva Chocolate Liqueur
3/4 ounce Castries Cream Liqueur

Pour the Chambord in a tall, narrow shot glass. Stir the chilled Godiva Chocolate Liqueur and Castries Cream together, then slowly pour on top of the Chambord to achieve the layered effect. I keep my Godiva Liqueur and Castries Cream in the refrigerator, as this tastes best if chilled.

Happy Fat Tuesday, and may the next 40 days fly by!

Drink happy!

In honor of National Margarita Day, I am moving to the Republic of Moldova

2011-02-22T14:42:00.001-05:00

A story published today in The Huffington Post, names the Republic of Moldova as the number one "drunkest" country in the world! What a fabulous accolade! The country is located between Romania and the Ukraine, and the drink of choice is vodka. The United States came in at number 57 on the list, no where near the top 25. No wonder we are so uptight in this country...

Happy National Margarita Day! A perfect ~~excuse,~~ ~~reason~~, purpose for drinking fine tequila. And that, my friends, makes for a perfect Tuesday.

The Perfect Margarita, perfectly perfected

Serves 4 or 6, depending on the size of your margarita glass

1 lime, cut into 6 wedges
coarse salt
1 3/4 cups Jose Cuervo 1800
1/4 cup Grand Marnier
1/2 cup fresh squeezed lime juice
1/4 cup fresh squeezed orange juice

To salt-rim the glasses, rub a cut lime around the rim of each glass. Fill a saucer with salt, and dip each glass, upside down, into the salt. Set aside.

Fill a blender jar three-quarters full of ice cubes. Pour tequila, Cointreau, Grand Marnier, lime and orange juice over the ice. Begin blending on low, then increase the speed to high, until the ice is very finely chopped and the mixture is frothy. This can also be served on the rocks, skipping the blender step, instead shaking in an ice filled cocktail shaker.

Pour into the salt-rimmed glasses. Serve immediately.

You can read the full article here:

http://www.huffingtonpost.com/2011/02/17/drunkest-countries-in-the-world_n_824757.html#s242064&title=1_The_Republic

Giant Snickers!

2011-02-18T12:23:00.002-05:00

The birthday boy Babe (holding Dennis' gift) with nephew Sully and Jimmy

Some of my fondest memories of growing up, being the youngest of five kids, was the way my Mom made each of us feel very special on our birthday. We weren't showered with expensive gifts, or taken to fancy restaurants, but we were given the gift of choosing our favorite dinner and dessert. Everything was made from scratch. We didn't even know that boxed cake mixes or jarred spaghetti sauce existed. No hesitations, our Mom always came through for us. This tradition continued on for many years into our adult lives, until my Mom was no longer able to bake. I am proud to say that I have carried it on with my own boys, and now the Babe, too.

Helen showing off one of her gifts.
(Please forgive my party foul with all the empty wine glasses. Trust me, they were refilled)

Dennis pre-Super Bowl celebration with his new Terrible Towel

Helen and Dennis -
one the rare photos of him not making a goofy face : )

Recently I had the honor of hosting a Trifecta Birthday Extravaganza, for my sister-in-law Helen, my brother Dennis, and the Babe. With this trio, I knew I had to pull out all the stops, which meant I had to pull out a recipe out of my Mom's recipe box. The Chocolate Ribbon Cake! OMG! We hadn't had it in years. This had been Dennis' birthday cake of choice since he was old enough to speak. I remember being seven or eight, watching my Mom ice the cake, and when she was finished and it sat in all it's glory on her crystal cake plate (the one we only used for birthday cakes), I thought it looked just like a giant Snickers bar! It was so beautiful...

After all these years, it tasted even better than I remembered. The chocolate cake is extremely moist with a rich cocoa flavor, and the surprise ribbon of cheesecake is nothing short of outstanding!

What a wonderful way to say Happy Birthday to the ones you love...or yourself.

Please note your icing will turn out much darker. I only had milk chocolate chips to make this batch.

Dennis' FUDGE RIBBON CAKE

FOR THE CAKE:
2 cups sifted all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup butter, softened
1 1/2 cups milk, divided use
2 eggs
4 ounces unsweetened chocolate, melted
1 teaspoon vanilla extract

FOR THE CHEESE MIXTURE:
1/4 cup sugar
1 tablespoon cornstarch
1 (8 ounce) package cream cheese, softened
1 egg
2 tablespoons milk
1 teaspoon vanilla extract

FOR THE CHOCOLATE ICING:
1/3 cup milk
1/4 cup butter
1 6 ounces unsweetened chocolate, chopped fine
1 teaspoon vanilla extract

1 3/4 cups sifted powdered sugar

For best results, all ingredients should be room temperature.

TO MAKE THE CAKE:
Preheat oven to 350 degrees. Grease and flour a 9-by-13-inch pan.

Combine flour, sugar, salt, baking powder, and baking soda. Add butter and 1 cup of the milk. Blend at lowest speed in electric mixer, then beat 1 1/2 minutes at low speed. Add remaining Cake ingredients, including the remaining 1/2 cup milk. Beat 1 1/2 more minutes at low speed.

TO MAKE THE CHEESE MIXTURE:
Cream butter, 1/4 cup sugar and cornstarch until fluffy. Add remaining ingredients for the cheese mixture and beat until creamy.

Spread 1/2 cake batter in prepared pan. Spoon on cheese mixture, carefully spreading to cover. Top with remaining cake batter.

Bake 45 to 50 minutes. Let cool.

MEANWHILE, MAKE THE CHOCOLATE ICING:
Bring 1/3 cup milk and 1/4 butter to a boil in a small saucepan. Remove from heat; blend in chocolate and stir till melted. Add 1 teaspoon vanilla and powdered sugar. Beat until smooth and creamy.

Spread evenly over top of cooled cake.

Eat happy to you,
eat happy to you,
it's delicious and nutritious,
eat happy to you!

Sea beet, anyone?

2011-02-16T11:14:00.000-05:00

Well, actually a descendant of the sea beet, and one of Mother Nature's super foods - Swiss chard! Alright, alright, stop squinting your nose and just stay with me. I had only tasted Swiss chard twice before, both times prepared in restaurants, many years ago. Recently, I was sent this recipe from good family friends, Jim and Marty. They have a beautiful home on Togus Pond in Augusta, Maine, and are incredibly talented in the kitchen. Not to mention, two of the nicest guys whose home we can crash this summer. : )

Jim and Marty's view of Togus Pond

I am just going to come right out and say it, "THIS IS AMAZINGLY DELICIOUS!" The cooking technique removes any bitterness the Swiss chard may have, and the combination of flavors hits the palate in a magnificent way! No, I have not lost my mind or my love of chocolate. Nor have I gone over the edge or to the dark side of 'crazed healthy-only eating'. You are going to have to trust me on this one, and try it for yourself. If you are not as thrilled as I was with the results, Jim will refund you your money.

Thanks for the recipe Jim - can't wait to see you and Marty this summer!

Jim Frank's Phenomenal Swiss Chard

Take twenty-twenty five Swiss Chard (including the stems), trim the ends of the stalks and wash/pat dry

Heat a quarter cup of olive oil in a large pan (with lid), add two cloves of garlic (pressed), and one stick of butter.

Cook the Swiss Chard until the texture has wilted, add a cup of crumbled panchetta and cover for five minutes on simmer.

Plate the Swiss Chard and sprinkle with almond slivers and squirt a thin line of honey across the plate. Enjoy!

Just think of how much fun it will be when your kid's or mate asks you, "what's for dinner?" and you can answer, "sea beets, and your gonna like it". Eat heart healthy happy!

Valentine's Dinner - Cupid of the Sea!

2011-02-14T11:56:00.000-05:00

If you are lucky enough to be with the one you love today, why not show them your affection by cooking this fabulous meal? If you happen to be a swingin' single, this recipe is perfect as any leftovers make for the perfect lunch tomorrow. This is an adaptation from Gino D'Acampo's Italian dishes recipe , and not only is it delicious, it's heart healthy! The Babe loves the fact that it is good for his heart, and that makes it good for my soul.

I made a couple of additions as noted below. The preparation time is minimal, allowing you the opportunity to share a glass of wine or a great make-out session with your partner while the shrimp sizzle...

Linguine with garlic, shrimp and spinach
Gino D'Acampo
Ingredients
10 ounces linguine

Salt and freshly ground black pepper

4 tablespoons extra-virgin olive oil

1 garlic clove, sliced

I added 1 medium Vidalia onion, chopped

5 ounces spinach leaves

14 ounces uncooked shrimp, peeled

4 tablespoons chopped flat-leaf parsley

I added 3/4 cup vegetable broth

Grated zest of 1 unwaxed lemon

10 cherry tomatoes, quartered

Preparation
Cook the pasta in a large saucepan in plenty of boiling salted water until al dente.
Meanwhile, in a large frying pan, heat the oil over medium heat and fry the garlic for 1 minute until golden. Add the spinach and cook for another 2 minutes.
Add the shrimp with the parsley and season with salt and pepper. Add in vegetable broth. Stir well and continue to cook for 2 minutes.
Once the pasta is cooked, drain and add to the frying pan, then lower the heat.
Add the lemon zest and cherry tomatoes and stir everything together for 30 seconds. Serve immediately.
Serving Size
Serves 4

Happy Valentine's Day!

Nothing says L-O-V-E like a stiff drink...

2011-02-11T12:15:00.002-05:00

Roses are red,

Violets are blue,

The Babe really loves my cocktails

So I made him two

Cupid shooting his arrow.

Conversation hearts in a bowl.

Perfect excuse to eat chocolates.

Love abounding.

Robert Redford washing Meryl Streep's hair in that unforgettable scene from

Out of Africa...ahh, romance.

Valentine's Day is just around the corner, and this year I have decided that the most romantic thing I can do for the Babe is pour him an awesome drink and cook him an incredible meal. (okay, there are more romantic things I can and will do for the man I love, but those will not make it into the blog. As much as we get a kick out of grossing out our kids, I will refrain...this time.)

This holiday, being our first married Valentine's Day, I have to go above and beyond his favorite perfectly dirty martini. What would be better than a whole series of cocktails to set the tone for our Valentine evening?

Cupid's Arrow

1 ounce Heering Cherry liqueur
1 ounce DeKuyper Peachtree schapps
4 ounces of fresh orange juice

Fill cocktail shaker with ice, add all ingredients and shake well. Pour into a tall, ice filled highball glass and garnish with an orange slice and cherry. Your mate won't even feel the sting of the arrow.

Once the effect of Cupid's Arrow begins to set in, share this next cocktail to really set the mood...

French Kiss

2 ounces Absolut Vodka
2 ounces Chambord raspberry liqueur
1 ounce Creme de Cacao white
1 ounce half and half

Fill cocktail shaker with ice, combine all ingredients and shake well. Strain into a chilled martini glass. Sip once, and kiss your partner twice.

By this time, your lover should be relaxed, smiling, and totally infatuated with you. In the unlikely event that he or she isn't, proceed to the third cocktail. Please advance with caution. The impending results may cause erratically romantic behavior in men.

Love Potion # 9

2 ounce Stoli Strawberry Vodka
1 ounce fresh lemon juice
1 ounce agava nectar
dash of bitters

Fill cocktail shaker with ice, add all ingredients and shake vigorously. Pour into chilled martini glass or over an ice filled rocks glass. Serve to your sweetheart on a silver tray and remind him how much he looks like Robert Redford. And much you love those cute chocolate diamonds.

If you have made it through the entire series of Valentine cocktails - congratulations! If you are as lucky as me, and you don't really need to get your date intoxicated to truly appreciate you on this holiday, you can skip all of the above and just serve this one -

Happily Ever After

2 ounces DiSaronno Amaretto
1 ounce Hendrick's Gin
1 ounce club soda
spash of Cointreau

Fill rocks glass with ice. Pour in Amaretto and gin, top with club soda and Cointreau, and stir and add two cherries. If you are really in the Valentine's Day spirit, you can garnish with a chocolate covered strawberry : )

Drink happy - LOVE happy!

Comfort comes in many forms...

2011-02-08T14:08:00.000-05:00

Okay, okay... I'll admit it. I was a bit depressed Sunday night after the Super Bowl. All of my emotions, thoughts, and excitement built up over the past two weeks, and I just knew my Pittsburgh Steelers were going to do it, bring home the championship, and set the new NFL record of seven Super Bowl wins! I just knew it!

Unfortunately, my psychic abilities were a bit off. We lost. The Green Bay Packers played an awesome game, and deservedly won. Their fans were gracious, making my loss (yes, I know I sound like it's personal and all about me) slightly easier to swallow. Congratulations, Green Bay. I mean it.

I could tell Babe, and even our labradoodles were starting to worry about me. Still reeling yesterday, and feeling myself spiral even further downward, I knew I had to do something about it. Something to lift my spirits and pull my sorry self out of my Steelers-lost-the-Super-Bowl-and-now-I-have-to-wait-7-months-for-football-to-return-to-my-life funk.

It would have to be something major. Something drastic. And something involving peanut butter...

Better Than Prozac Cookie Bars

4 cups miniature marshmallows

3/4 cup peanut butter

8 cups Rice Krispies

1 cup white chocolate chips

Lightly spray a 9 x 13 baking pan with non-stick cooking oil.

In microwave safe bowl, heat the peanut butter and marshmallows for 2 minutes, stir, and heat for an addition minute if needed. Stir until smooth. Add in the Rice Krispies and white chocolate chips, and mix until blended. Pat into your prepared baking pan, and see if you can wait until they cool before you devour them.

Eat happy - don't let life get you down, it's just a game - LIVE HAPPY!