As I dug through every Halloween cocktail, I realized they all looked gross. They all were attempting to create something either black, orange or both. Yuck. Then I made jam over the weekend and realized that the drips from berry juice look pretty gruesome. What if I just created a drippy glass and put a cocktail in that packed a berry punch that you may not be expecting from a clear drink. A little surprise for everyone! Cheers!
This morning I'm featured on the Better Homes & Garden's food blog, Delish Dish with my spin on a Black Forest Cake - dressed up for Halloween! Pop on over to
and check it out! Yay!
Click here to go to Better Homes & Garden's Delish Dish Blog
Last weekend I had the privilege of working with the
Fred Hutchinson Cancer Research Center
on their annual {super awesome} cocktail party for the
. I got to create the signature cocktail that kicked off the evening. Of course, I thought of the PERFECT name for it AFTER the party. AHH! Frustration. But at least here, we can call it the Lem-IN Drop {the Innovators Network goes by it's initials - IN}. So clever. So late.
Have one tonight and call it a Lem-IN Drop so at least I can have that moment.
Will you join us next year for the party?! I hope so. Check out the
here so we can meet up soon.
** GIVEAWAY CLOSED OCTOBER 1, 2013 **
My kids eat a lot of vegetables. I know they could eat more, but compared to most kids, they eat a lot of vegetables. I would guess about 90% of that is luck. They like broccoli and asparagus and cucumbers. And because I know they will eat so many things, I continually push the limits to get them to eat more vegetables and more healthy food. Wheatberries are a legitimate 'pie in the sky' concept.
I adore wheatberries. They are packed with nutrition and are super tasty and crunchy. Wheatberries can be paired with almost anything as a salad - so I decided to give a little twist on a Greek salad and see what would happen. My kids eat olives, they eat pickles, they eat cheese, they eat cucumbers - this didn't seem too far of a stretch. They picked out what they wanted to eat and left the rest. I call it a draw.
Did you know that if you replaced one meal per day in your home with a salad it would translate to a 100 calorie a day reduction? And think of all of the good things you are putting in your body! I partnered with the
to give you $50 in cash money {actually a gift card} to create your own salad.
** Must be a friend of
then,
** In the comments below,
tell me what your favorite salad is to make at home
and you'll be entered to win a $50 gift card to Whole Foods. The winner will be announced next
Tuesday, October 1st
via Facebook! I can't wait to see what you're making and to try it on my own children!
1 cup wheatberries
3 1/2 cups water
1/2 cup kalamata olives, sliced
1/4 cup pickled bell peppers, chopped
1/2 cup chopped cucumber
4 ounces crumbled feta
1/4 cup chopped parsley
1/4-1/3 cup olive oil
salt
In a saucepan, bring water and wheatberries to a boil. Reduce heat and simmer until water has evaporated {about one hour}. Watch the pot carefully during the last ten minutes so the wheatberries don't scorch.
Pour wheatberries into a bowl and allow to cool while you prepare the rest of the ingredients. Toss everything together and let rest at least 30 minutes - but up to overnight. Season with salt just before serving.
I come from a long line of tailgaters. We love college football and especially love the gathering before {and after} the game. What I've learned is that there are a few things everyone seems to forget on the day of the game. So I've gathered those things and put them in a box that comes to every game so we're never without the things we need the most.
If you tailgate {and you should!} pack yourself a box of the things you find yourself without and you'll be glad you did.
A little refreshing cocktail is exactly what we need right now! Summer entertaining is in full effect - the beach house is up and running - and it’s time to sit on the deck and have a drink! This cocktail is the perfect cocktail for the summer. I think you will love it! Let me know what you think! Or come join me on the deck. I’ll make a pitcher.
1 ounce gin
2 ounces Lillet
4 ounces San Pellegrino Limonata
Fill highball glass with ice. Pour gin and Lillet into the highball glass and top with Pellegrino. Stir gently with a starfish swizzle stick.
1.
West Elm Enamelware Serving Bowl
:: 2.
Crate and Barrel Pop Acrylic Drink Glasses
:: 3.
:: 4.
:: 5.
photography by Brooke Clark
Studio B Photography
If I had to pick a favorite food, it would be seafood. Living in the Northwest certainly enables my love of seafood. The perfect way to serve seafood for a crowd is with a clambake - mostly because it takes almost no time to cook and the whole thing is done in ONE pan! A swanky one pot dinner.
Enjoy the last days of summer. I know I am!
photography by Brooke Clark
Studio B Photography
Read the magazine article in
. Available on newsstands in Western Washington and on your iPad.
