Raspberry and almond compliment each other really well. (I’m talking really, really well…) These raspberry almond scones showcase their companionship perfectly.
:: recipe and photo via Of Dreams and Sweets
Posted In recipesI’m loving the clean, simple packaging of Francis Ford Coppola Encyclopedia wines.
“With Francis Ford Coppola Encyclopedia, we have hand-selected wines from around the world to begin a journey into understanding how wine is tied to and influenced by culture. Geography, history, food and religion, to name a few, all determine how and why wine is made and enjoyed. Our winemaking team traveled to Germany, France, Spain, Italy and Argentina – five countries where wine cultivation has thrived for centuries, to choose varietals that best represent the culture and traditions of each of these storied winegrowing regions. In turn, Encyclopedia wines are proud storytellers.”
:: via the Dieline
Thanks for stopping by from time to time in 2008. It was lovely getting to “meet” each and every one of you. 2009 can only bring bigger and better things to us all and I can’t wait to share it with you through Design Crush!
I’m signing out for the year and will be back Friday. Until then…
:: photo via ffffound
Posted In holidays, new yearsOne of these years I’m going to throw the perfect New Year’s fete. The cocktails would of course be of the utmost importance. (Especially if you want your guests to beg you for a repeat 365 days later…) I wouldn’t want them to be too champagne heavy – although some sort of bubbly would be a must – and unique enough that you’ve never experienced them before. Something like these…
Ingredients:
– 16 pieces bubblegum, preferably Double Bubble, cut in half
– 2 cups vodka
– 1 tablespoon freshly squeezed lemon juice
– 1 tablespoon freshly squeezed lime juice
– 1 tablespoon simple syrup
– 1/2 egg white or 1 tablespoon pasteurized liquid egg white
– 1 cup ice
In large airtight container, combine bubblegum and vodka. Seal and allow to infuse, stirring every 6 hours, for 24 hours. Pour vodka through fine mesh strainer, discarding bubble gum. In cocktail shaker, stir together 2 ounces bubblegum-infused vodka, lemon juice, lime juice, simple syrup, and egg white if using. Add ice and shake vigorously for 20 seconds. Strain into a chilled coupe glass.
:: cocktail recipe and photo via epicurious
Ingredients:
– 1.5 oz cherry-infused Woodford Reserve Bourbon
– 1.5 oz cherry-infused Graham’s Six Grapes Port
– Ice cubes
To garnish: 3 spirits-soaked cherries
For the cherry-infused spirits:
– 1 cup fresh cherries, pitted
– 8 oz Woodford Reserve Bourbon
– 8 oz Graham’s Six Grapes Port
Put 1/2 cup of cherries into each of two clean jam jars. Top one jar with bourbon and the other with port, and store them in the fridge for a week. To serve, strain the alcohol (reserving the cherries) and combine the bourbon and port in a highball glass over ice (Plonk shakes it with ice and strains into a martini glass). Garnish with the spirits-soaked fruit. Serves 1.
:: cocktail recipe and photo via Men’s Journal
Ingredients:
– 2 cups lemonade
– 2 cups orange juice
– 3 cups pineapple juice
– 2 cups gingerale
– 1 to 1 1/2 cups vodka
– pineapple spears for garnish
– fresh cranberries for garnish
– ice cubes
Combine the first 5 ingredients and keep chilled until ready to serve. Serve over ice cubes. Garnish with pineapple spears and cranberries. Serves 6-8.
:: cocktail recipe and photo via Dragon’s Kitchen
Ingredients:
– 3/4 cup sugar
– 3/4 cup water
– 1 1/2 cups packed mint leaves, plus 12 mint sprigs, for garnish
– 6 limes, cut into wedges
– 2 cups light rum
– Cracked ice
– 3 cups Champagne or sparkling wine
In a small saucepan, combine the sugar and water and cook over high heat just until the sugar has dissolved. Let cool to room temperature. In a large pitcher, combine the sugar syrup with the mint leaves and lime wedges and muddle well with a wooden spoon. Add the rum and stir well. Strain the drink into another pitcher. Fill tall glasses with cracked ice and pour in the drink, filling them about two-thirds full. Top with Champagne, garnish with the mint sprigs and serve.
:: cocktail recipe via Food & Wine
Posted In cocktails, holidays, new years
Delicate, yummy Damp Lemon and Almond Cake.
:: recipe and photo via Technicolor Kitchen
Posted In recipes
I always set my expectations too high for New Year’s Eve. Fine, I always set my expectations too high for every holiday. It’s a sickness, I tell you!
This year most of my friends seem to be doing their own thing – from attending a mystery dinner to having people over for a chill night in. I, however, remain undecided and only know that it must include the fab black cocktail dress I plan on wearing!
What are your plans for New Year’s Eve?
:: photo via ffffound
Posted In holidays, new years
So, resolutions… are you for or against them?
I always have a few in the back of my mind and one that’s been around every year since I turned about 15 – stop over-analyzing and over-thinking every little thing to death. Since it’s still around you can guess how that one works out year after year.
But this year I’m venturing down a new path. I’m making an attempt at changing my entire outlook. (So really, it’s more of a permanent change than a resolution.) This year I’m planning on not worrying about the future. Not how I’ll get there or when I’ll arrive. I’m just going to focus on the journey. I feel like a lot of the time I’m waiting around for my life to start, when really it’s happening all around me and passing me by every single day.
What’s your New Years resolution for 2009?
:: image via ffffound
Posted In holidays, new years
These noisemaker favors would be a blast to bust out at the strike of twelve! Now cleaning up afterwards… maybe not nearly as much fun…
These Yeah recycled plates from Christopher Jagmin Design are sure to inspire dinner table conversation. Each plate is a found “orphan” and one of a kind. Be sure to check out his other pieces, too!
:: via Roadside Scholar
Posted In kitchen