A late week project opportunity came about at the last minute, and to say I’ve been otherwise engaged is an understatement. No complaints, but I made a promise to myself and Dave the Builder I would stop and smell the roses, or in this case, magnolias this weekend. My fingers may have been crossed behind my back just a wee bit, but I’ll do my best to take the weekend off. After all, all’s well that weekends well.
Southern Magnolias make a beautiful “it’s the weekend” arrangement. Grab a crystal vase, silver bowl, mason jar or ironstone pitcher, fill it with warm water ( yes, warm water) and add whatever fresh flowers you wish. It’s guaranteed happiness at home. Fresh flowers and maybe a Margarita with Citrus Salt. All the delicious details of this tempting recipe from Jad Driggers the chef, husband and Mr. Mom behind New South Food Company are featured over at How to Decorate from Ballard Designs.
Still loving the Waterlogue app. I am seriously considering having personalized stationery made using this image.
My nephew wrote these words down on notebook paper when he was eight years old. His dad saved the scrap of paper in his wallet all these years. When my nephew recently married, his dad took the piece of precious paper to the printers and had refrigerator magnets made for each member of the wedding party and family members. A faded piece of paper with profound words from an eight year old boy made a priceless keepsake.
The June/July 2013 issue of Garden & Gun features this recipe for a fantastic take on a traditional Arnold Palmer. Andrea Litvin, pastry chef at The Spence in Atlanta, GA, has mastered the iced tea and lemonade taste of the Arnold Palmer with her Arnold Palmer Granita recipe- an icy slush of sorts steeped in sweet tea and fresh lemon. Served either as a stand alone beverage or dessert with a twist, this Arnold Palmer Granita will impress.
What better weekend than Father’s Day and the US Open to tea it up with a round of Arnold Palmer Granitas.
Arnold Palmer Granita
2/3 cup sugar
2 ½ cups water
2 black tea bags, preferably English breakfast or other good-quality tea
2 lemons, zest ; then halve and juice
Bring sugar and water to a boil. Add tea bags and steep for five minutes.
After steeping the tea bags, add lemon juice and zest. Cool to room temperature.
Pour liquid into an 8-by-8-inch baking dish (any shallow, freezer-proof dish will do); cover with plastic wrap and freeze.
After an hour, run a fork through the mixture to break up any large pieces of ice; return to the freezer. Repeat every 15 to 20 minutes until the consistency is fluffy and no large ice crystals remain, about two or three more times.
Scoop into glasses and serve.
Granita may be made ahead and stored in a plastic-covered container in the freezer for up to three days. Fluff with a fork before serving.
~ Andrea Litvin ~ Pastry Chef, The Spence, Atlanta, GA via Garden & Gun
Cinnamon Mocha Vanilla Coffee is simple to make and simply made for cool weather mornings, afternoons and evenings. Coffee lovers will love it, hot cocoa drinkers may discover a caffeinated twist of taste is the way to go in and cinnamon coffeeconnoisseurs of the coffee drinking nation will have a flavorlicious #NationalCoffeeDay reason to celebrate.
This is a one or two or three cup(s) of oh-my-goodness deliciousness that is as tasty as it is easy to prepare with ingredients most coffee drinkers and bakers have on hand. Skip the lines at the counter or drive-thru, spend the money saved on $$$ coffee shop coffees on a Yeti Rambler (a hot or cold beverages best friend) and let me know what you think!