Wednesday, November 30, 2011

Back from a relaxing holiday.
I was an explorer.
The universe is filled with wonder and magical things.

Thursday, November 17, 2011

Give thanks for unknown blessings already on their way.

Tuesday, November 15, 2011

"A few days ago I walked along the edge of the lake and was treated to the crunch and rustle of leaves with each step I made. The acoustics of this season are different and all sounds, no matter how hushed, are as crisp as autumn air."
- Eric Sloane

Sunday, November 13, 2011

Happy Sunday morning!
Ye Olde Tavern's fresh fruit salad with
Lime, Honey and Mint Syrup
1/4 cup fresh lime juice
1/4 cup honey
1/4 cup chopped mint

Friday, November 11, 2011

The Urban Grape’s Infamous Sangria
Serves twelve to fourteen


3-4 apples
1 pineapple (fresh or canned)
1 carton strawberries
4 bottles house red wine
½ bottle OJ (pasteurized, no pulp)
4 oz. canned pineapple juice
1 c. brandy
1 l ginger ale
2 lemons, juiced
2 limes, juiced

1. Cut fruit into bite-size pieces.

2. Combine all liquids and juiced fruits in a pitcher. Mix well.

3. Place fruit in a tall glass. Top with mixture and a splash of ginger ale.

Thursday, November 10, 2011

Lincoln’s words are enshrined among the best of Veterans Day quotes. He said in the famous Gettysburg Address about the soldiers who died: “But, in a larger sense, we can not dedicate, we can not consecrate, we can not hallow this ground.

“The brave men, living and dead, who struggled here, have consecrated it, far above our poor power to add or detract. The world will little note, nor long remember what we say here, but it can never forget what they did here.”

Remember our soldiers who have served or are serving our country.

Monday, November 7, 2011

Every leaf speaks bliss to me,
fluttering from the autumn tree.
~ Emily Bronte quotes on the fall

Saturday, November 5, 2011

A long weekend get away to Secrets, Maroma Beach, Cancun. The spa is fabulous! Loved the beach, walked for miles and rarely saw anyone. We sure picked the right time of the year to go, quiet and no hurricanes.

Secrets Maroma Beach Riviera Cancun

Friday, November 4, 2011

Vermouth Cassis

It may seem like a small thing, but one of the happiest consequences of the renewed interest in cocktails and the ingredients that go into them is the resurgence in the vermouth category. Noilly Prat used to make a dry vermouth for the North American market; it recently discontinued that version and began exporting the European formula. And Dolin, one of the best French vermouths, was reintroduced in December 2008. There are several excellent brands of crème de cassis. Most come from Dijon, France.

Place 2 cubes of ice in a highball glass. Over these pour 3 ounces dry French vermouth and 4 dashes crème de cassis. Add a twist of lemon peel and fill the glass with seltzer or vichy.