After a good long break here, I am ready to get back to blogging. However, I have found that the break has thrown my blogging mojo off, and I've been waiting to be inspired as to what to post about! Graduation was a week ago, and life is humming along....everyone doing their respective jobs. It was a bit surreal, watching my baby cross the stage. She is so independent, but of course she is still my baby! I have more than a handful of friends going through this same experience but only a few of them share that this is their last little birdie to leave the nest.......bittersweet, full of joy, happy and sad all wrapped up into one package. I will, in fact, enjoy welcoming a grandbaby this year, and love that I will be able to go and be there as often as I am allowed! :D
So in order to get back into the swing of things, I think a set of Friday Fives are in order! Wouldn't you agree?
1. Do you read more in the summer than the rest of the year? What's your favorite reading spot?
2. What's your Go To Meal for a hot summer day? Share so the rest of us will have some easy ideas in store!
3. What is one item on your "bucket list" that you'd like to see happen in the next two years?
4. What is one housecleaning tip that makes things easier for you?
5. What 's in your glass in the summertime? Pretty frozen drink, cocktail, water, soda???
I'm glad to be back, but I'll still be on the lookout for some blogging mojo if anyone feels like they've got some to share!!!
Berry Rum Punch
Berry Rum Punch
Bon Appétit | July 2005
by chef Tom Douglas
2/3 cup water 2/3 cup sugar 3 cups fresh raspberries, divided 2 cups fresh orange juice 2 cups pineapple juice 1 cup dark rum 1 cup light rum 1 orange, peeled, diced 1 cup diced peeled fresh pineapple 1/2 teaspoon vanilla extract Ice cubes
Bring 2/3 cup water and sugar to boil in medium saucepan, stirring until sugar dissolves.
Remove from heat; cool syrup completely. Puree 2 cups raspberries in processor. Pour puree through fine strainer set over saucepan with syrup. Press on solids to extract as much liquid as possible; discard solids. Mix orange juice, next 6 ingredients, 1 cup berries, and raspberry syrup in glass bowl.
Remove from heat; cool syrup completely. Puree 2 cups raspberries in processor. Pour puree through fine strainer set over saucepan with syrup. Press on solids to extract as much liquid as possible; discard solids. Mix orange juice, next 6 ingredients, 1 cup berries, and raspberry syrup in glass bowl.
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2 of 2 Berry Rum Punch (continued)
Cover; chill at least 4 hours and up to 1 day. Strain into pitcher. Serve punch over ice.
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