Cocktail or drink recipe ideas.
I had so much fun doing this post last year that I thought I would do it again! I have to say, this year I didn’t cook quite as much as last year, but what I did cook, I ended up loving, plus I tried some new things along the way. So read on to see what I cooked for Christmas this year.
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It’s Friday night! So that means, it’s time to visit a new place for my It’s Five O’Clock Somewhere series! This week is a place I’ve yet to go to in-person: New Orleans.
New Orleans has captivated me ever since the early 2010’s, when a group of girlfriends and I planned to visit New Orleans together. Thanks to a hurricane, our trip was stopped dead before it could even begin – our airbnb flooded, and our flights got cancelled. And worst of all, we never found time to reschedule!
So I do believe I’m approximately 10 years overdue for a trip to New Orleans.
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I’ve been making Okonomiyaki for a long time. It’s my favorite Japanese dish to make at home, for sure. However, one thing I haven’t really gotten into yet is sake. My mother-in-law loves sake, so I’ve started trying it when I’m with her, and it’s really grown on me.
Some say that Nigori sake is a type of sake often known to be for sake newbies, because it’s on the sweet side, and quite mild. That also means that it tastes great in cocktails, since it mixes well. So I created my own version of a sake martini with nigori sake.
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As we continue into episode 15 of my It’s Five o’clock Somewhere series, we’re heading to South America! I’ve never been to South America, but have always wanted to go. Peru has always been intriguing to me as a place to travel – with Machu Picchu, the Rainbow Mountains, and of course, The Amazon. Since I can’t travel there now, at least I can pretend to be there by eating and drinking things that originated in the country.
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Oh, Canada!
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Christmas is a time for joy, for presents, for family, and of course, for EATING. I have to admit, out of all of the ways to celebrate the season, eating good food was at the top of my list. I was lucky enough to host my inlaws this Christmas, and I couldn’t resist planning a set of delicious meals for them while they were here. I’m sharing everything I cooked for Christmas in this blog post.
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It’s summertime!
To me, that means that it’s time for some amazing fresh, ripe fruits and veggies, and I’ve been enjoying them every chance I get. One of my favorites lately has been melon. Normally I opt for cantaloupe, but last week, I felt the honeydew melon calling my name.
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Mitcher and I both lead busy lives, so when we have a weekend night that’s just the two of us at home, it can feel like a rare treat. One way to mark these special occasions of having time together is by making a fun cocktail.
I looked for inspiration and found a recipe on Pinterest that intrigued me: Peach margaritas. I already have mastered the traditional lime margarita, but I loved the idea of a sweeter version, especially one that uses in-season fruit like peaches.
I already had the liquor needed for a margarita, so all I had to do was get some in-season peaches, and I was ready to dive in and make these margaritas.
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Happy Friday!
I’m so excited because this Friday is the first during quarantine times that I’m actually heading out of town. The US is starting to open back up again, and I’m celebrating by taking a weekend away at a lake a few hours away in East Texas. Nothing crazy, just some R&R time.
It made me wonder though… since I’m no longer stuck at home, does this mean this is the end to my “cocktails under quarantine” series? Honestly, I’m having so much fun, I really want to keep it going. I might consider a rebrand, though. I can definitely get on board with a Creative Cocktail Night or a Home Happy Hour blog post. Let me know if you have any ideas!
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The timing of me publishing this blog post about Belgium food is a bit funny, because I was actually supposed to BE in Belgium today. I had a big Europe trip planned during May and June this year, but as you imagine, I had to cancel it due to COVID-19. Me cancelling that trip and being stuck at home is why I started this series in the first place: to still get that feeling of travel while being stuck at home.
In choosing what to cook each week, I kind of randomly chose different countries based on what my week is like, what I feel like cooking, what ingredients I have on hand, and how much research I’ve done. So it’s a complete coincidence that this week I’m posting my recipes for Belgium, and it’s the same week I would’ve been in Belgium on my trip. Que sera, sera, I suppose.
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Oyster & Onion 