Tag Archives: watermelon

Mixology: June 1, 2011

2 Jun

I’ve been working on some new summer cocktails. The following is one I came up with yesterday but look for some several peach based ones in the coming days.

This guy comes to us courtesy of an excess of lemons, my summer goal of incorporating fresh fruit, herbs, and veggies into beverages, and a strawberry/ mint combo kick.

June 1, 2011
Add ice to glass of your choice
1-2 ounce Strawberry Vodka (I like Strawberry Smirnoff or your own infusion)
Splash of Peach Schnapps
Fill glass half up the rest way with homemade Lemonade:
– 8 Fresh Squeezed Lemons= roughly 1 cup lemon juice
– 1/2 cup sugar
– 3 cups water
– Stir till sugar dissolves, serve over ice.
Top with sparkling water
Garnish, fresh strawberries, watermelon, mint.
Mix and serve with straw.

Summer in a cup?


Cooking: From Farmers Market to Beer Battered Veggies Edition

18 May

I’m trying to be more adventurous with food. I don’t really like to cook that much and when I do I have a pretty standard food lineup I stick too, however I discovered a farmers market with great prices and actually fresh produce and thought I should pick up some veggies I wouldn’t normally think to unless a recipe specifically called for it. Vegetables before recipes this time.

I picked up a pound of asparagus for .99 and googled for recipes other than roasted and steamed asparagus and came up with: Beer Battered Asparagus with a Lemon Herbed Dipping Service. I had also picked up some sweet potatoes and thought I would give those the beer treatment too. It went something like this:

I finished making the vegetables and moved onto the Lemon Herbed Dipping piece:

And served them with Pan Seared Pork Chops (which is a thing I make fairly often):

I would say the beer battered veggies turned out fairly average and I liked the dipping service more; bonus it’s easy to make. I suck at cutting recipes so I had enough leftover to serve with the buffalo chicken pizza I tired out the next evening:

In conclusion, it’s summertime and that means fresh produce reasonably priced and with that in mind I anticipate trying more vegetable/ fruit based experiments. Like the Minted Watermelon Salad I made for brunch a few weekends ago. I also anticipate trying to get people into the dungeon to help me get rid of the to much food I always end up making, friends you’ve been warned. Cooking.