Wednesday, July 31, 2013

How Do You Sip Your Bubbles?

So, just how do I get one of these? Is there a number I can call? Is there an installation fee?

How do you like your champagne?
-Orange Juice 
-Cranberry Juice
-Peach puree for a Bellini (recipe)
- Kir Royale (recipe)
-Classic Champagne Cocktail (recipe)
-French 75 (recipe) personal favorite

Thursday, July 25, 2013

Fruits of the Earth

Last weekend we visited some friends in Nashville and ended up coming home with a plethora of veggies from their garden. I'm kicking myself, because I forgot to snap a photo of their adorable little garden scene.

I came home to an overflow of cherry tomatoes from my little tomato plant. So, what's a girl to do with all these tomatoes?

I am not your token vegan or anywhere near a paleo pusher, but this veagan recipe turned out to be absolutely delicious.

With the vine ripened tomatoes I decided to whip up the vegan, roasted tomato soup and with the cherry tomatoes, my signature bruschetta for girls night.

Roasted Tomato Soup:
-2 lbs vine tomatoes 
-1 sweet onion, chopped 
-1/2 tsp sea salt + 1/4 tsp pepper 
-1.5 Tbsp dried Italian herb blend 
-a few sprigs of fresh thyme 
-2 Tbsp lemon juice 
-2-6 Tbsp extra virgin olive oil 

-2 cloves of garlic

1.) Preheat oven to 400 degrees. 

2.) Add tomatoes to a roasting pan and chop and add onions to pan. 



3. Add the lemon juice, olive oil, Italian seasoning, fresh thyme sprigs, optional garlic cloves and sea salt to the tomatoes and onions. Add in the fresh thyme. You will remove the thyme stems after roasting. The liquid should form a shallow pool for the veggies to soak in as they roast. You can use more or less olive oil depending on how rich you want your soup - as the excess liquid will be poured into your soup blend. 

4.) Roast 45 minutes-1 hour

5.) Literally, throw it all into a blender and Boom! You're done. 

Cherry Tomato Bruschetta:

-1 loaf of french bread
-Olive oil for brushing on sliced bread
-Shredded Mozzarella cheese
-Fresh Basil
-Balsamic Vinegar 

1.) Slice the bread and place on cookie sheet and brush with olive oil

2.) Preheat oven to broiler and toast bread for 5-10 minutes

3.) Slice cherry tomatoes in half and place on toasted bread, add shredded cheese, and drizzle with balsamic.

4.) Place back in oven for cheese to melt and tomatoes to cook a bit. Around 5 minutes.

5.) Sprinkle with basil

Now, don't think you're getting out of here before we talk about cocktails, infused ones at that. 

Infused Vodka: 
-mason jar
-vodka (your choice)
-rosemary (or mint would be nice too)
-1.5 lemons

You can get more creative with other fruits, but this seemed like a refreshing option that you could pair with tonic, lemonade, lime juice, etc.

It should sit in a dark area for about 3 days, but I couldn't wait that long. 

For the cocktail:

-2 ounces of infused vodka
-4 ounces lemonade
-sprig of rosemary (optional)

You've got the cocktail, the hors d'oeuvres, now just add friends!


Monday, July 8, 2013

Art of The South

Buy local they say! Below are some of my favorites, and some that are featured in my own home. Most of the artists are from below the Mason-Dixon, but the lone ranger who is not still has a certain southern-romantic flair to her artwork. We won't tell you who she is, but we'll say a quick, "well, bless her heart" instead. 

Clair Elsaesser of Tastes Orangey  has a home on many walls in my home.

The Old Try with it's edgy and creative flair.

This Oxford artist, Bradley Gordon, has his art displayed in Billy Reid.

 Lulie Wallace updates you when she has prints available, but also features originals.