Thursday, May 31, 2012

FashionMom: It's Friday! Summer Cocktail Series! Cuba Libre

FashionMom: It's Friday! Summer Cocktail Series! Cuba Libre: The Cuba Libre  was one of my favorite cocktails when I was in my twenties and it still is today.   It was easy to make and it alway...

It's Friday! Summer Cocktail Series! Cuba Libre





The Cuba Libre  was one of my favorite cocktails when I was in my twenties and it still is today.   It was easy to make and it always seemed to be the right match for any occasion. Even now, if I am out of ideas I always turn to a Cuba Libre.  For some reason when sitting on a deck, patio or anywhere outdoors the sight of a Cuba Libre with the lemon wedge somehow seems... sophisticated...grown up. So for those of you coming of age for the 40th time .......here is a wonderful version of a favorite drink.


2 ounces Amber or White Rum ( Eldorado 10 year old Rum from Guyana, Appleton Estate Rum from Jamaica, Cockspur or Mount Gay Rum from Barbados,  10 Cane from Trinidad, Ron Brugal from Dominican Republic )
2 ounces of Coca-Cola chilled
4 Lime wedges

In a highball glass filled with ice, pour the rum and cola. Squeeze and drop in the lime wedges and using a bar spoon stir to mix well. Garnish with more wedges. Savor!!

The Cuba Libre most likely comes from Ex Cuban patriots of the Spanish American War hailing their native country following the war ( 1898). Cola was invented around 1900.

Have a fab weekend!! 

Thursday, May 24, 2012

It's Friday! Summer Cocktail Series! Watermelon Cooler










Watermelon Cooler

4 Cups 2 inch cubes of Watermelon (seedless)
1 Cup Vodka Chilled
2 Tablespoons Honey (  ONLY standard honey not dark or any strong flavored version)
Garnish- small watermelon rinds

Freeze the watermelon chunks in a ziploc bag until just frozen, about 1 hour. Remove from the freezer and add to a blender. Pour in the Vodka and Honey

Process until blended and pour into frosted Jelly Glasses or Tall Cocktail Glasses . Garnish with watermelon rinds.

Leifheit Decorative Canning Jars, Set of 6 - 4-cup












Sunday, May 6, 2012

FashionMom: The Pinterest Chronicles

FashionMom: The Pinterest Chronicles: Happy Sunday! Finally a chance to say hello after a long break. Plum Clafoutis baked by my 5 year old daughter ( via Donna Hay) to be s...

The Pinterest Chronicles

Happy Sunday! Finally a chance to say hello after a long break.

Plum Clafoutis baked by my 5 year old daughter ( via Donna Hay) to be shared on Pinterest



Pinterest  http://pinterest.com/fshionmom/.  I am enthralled with the P. I have not been this excited about anything since I discovered Facebook a few years back. But, I like Pinterest because for me it is the anti Facebook. Zuckerman stay away from Pinterest. I would hate to know I have to share my boards with people who are sitting in judgement of your every move, picture and likes on a daily basis. I like Pinterest because I am sharing with people who have no clue who I am and they accept me just based on my name and what I share.   There is a "I don't care" sort of freedom about Pinterest you will never have with FB. You can freely showcase your talent, your style and who you really are, without being judged.   Who cares if you pinned The Grand Canyon? you like it, you pin it. Freedom! On a daily basis, I suppress my true talents  and my creative side. You cannot expose it and allow it to receive the attention it deserves.  We live within the framework of our jobs and our manners. We were brought up within that framework being told daily,  "don't show off ". "don't brag too much ". I am free to express all of my talents on Pinterest and then some without censorship, without judgement, without anyone to interrupt to talk about their talent. It is all me, all the time and I love it.  I like the fact that I can Repin and hit the like button just because I like something, I think it speaks to me and nothing more. I can share anything with anyone and gosh people have so much to share, it is amazing.  Cooking, decorating, bridal ideas, you name it, it is on Pinterest.   And during my time on Pinterest another world opened up for me, the world of baking and dessert recipes. I take one look at a photo and I am scribbling recipes everywhere. Over the last 4 months I  have been reading lots of  French and Italian tomes filled with mouthwatering recipes that are easy for children to cook and bake. Two of my favorites are Bringing Up Bebe - Pamela Druckerman  and French Kids Eat Everything by Karen LeBillon.  I made a commitment to add a new dimension to my 5 year old daughter's life and it has been great. She and I have become super friends while baking recipes every Sunday at home and she learns about cooking, ingredients and most important counting and numbers :).  If I want an easy recipe for breakfast, lunch or dinner Pinterest is the place for me. I have now logged at least 30 recipes on my waiting list and we are going to try them all during the next few months.  My main goal is for my daughter to make her own afternoon snacks for kindergarten in the fall. She loves the experience and I have all of my new friends ( not the kindergarten variety but I like it that way) at Pinterest to thank for that.

Log on to Pinterest and I hope that you enjoy your experience with millions of new friends from all over the world. We have so much to share, and on Pinterest no one can tell you to that you should stop sharing, there are no limits to your talent.

Recipe - Plum Clafoutis

Butter for greasing
1/3 cup Caster or Confectioners sugar
Small round baking pan or dish ( 2 litres or 8 cup)
8 Plums halved with stones removed
1/3 cup all purpose flour
1 teaspoon vanilla extract
1 cup cream
3 eggs.

Preheat oven to 350 degress. Grease 2 litre capacity dish with butter and some of the caster sugar
Place the plums cut side up, in the dish. Place the flour, sugar, vanilla and cream in a bowl and whisk to combine. Add the eggs and whish until smooth. Pour the mixture over the plums and bake for 35 to 40 minutes or until puffed and golden. Serve warm with vanilla ice cream

Donna Hay magazine Issue 61




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