Vootbeer. Isn’t that a great name? It is a cocktail made with Vodka and Root Beer. And from what I can find, it was created at the Boulder Distillery Home of 303 Vodka. Now, I’m quite certain that people had thought of mixing vodka and root beer for a long time now, but the name Vootbeer – now that is clever.

You know me, I’m all about the freshest and best ingredients you can find and afford.  So using anything other than real whipping cream may seem a bit uncharacteristic, but I couldn’t resist using spray whipped cream topping for this fun cocktail.  A dollop or big spoonful of freshly whipped cream just wouldn’t be as fun.  Believe me, this is the epitome of a fun cocktail.

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I was working on a chai dessert recipe (posting Monday) and was inspired to make this lovely dessert-like cocktail. Happy Weekend!

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If you made your blueberry vodka yesterday – then today you are ready to enjoy a tall refreshing and very pretty glass of blueberry-vodka lemonade.  Oh, and you’ll be so very happy you did – it’ll cool you down and chill you out, all at once.

This is what the blueberry and raspberry vodkas looked like when they were done macerating. Be sure and reserve the berries after you strain the vodka – you’re gonna want to use them as garnish.

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After an exhaustive search, I somehow found the link to the Gourmet S’mores Party segment that Tram shot in our backyard nearly two years ago.  You can watch it HERE or go to the “In the News” page over there on the left and watch it and many other TV appearances.

The other thing I’m doing today is having my dad over for an early Father’s Day celebration. He will be visiting my sister-in-law, Teresa, and my nephews, Joel, Ben, and David, in Idaho over the next week.  With classes starting up again tomorrow – today is our last chance to give him his cards, gifts, and a nice Father’s Day dinner.

I woke up early and made my rounds for cooking class grocery shopping.  When I got home, I packed it all into my fridge – there is no room for one more thing! I don’t think a tiny grape would even fit!  You can’t see the door shelves or the 6 produce drawers below – but take my word for it – they are packed to the gills!

Those blueberries and raspberries are left from last week, so they need to go! I’m going to use them for dessert tonight, but there are still so many.  What’s a girl to do?  You know me, I have the answer on how to make the most of them – I’ll make raspberry and blueberry vodka!

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On Monday afternoon, I was looking through the stack of magazines that had been piling up these past few weeks. In the middle of the stack was the January issue of Bon Appétit. The first thing I spotted, down in the right corner of the cover was this-

“Set Up The Ultimate Bloody Mary Bar”  What the heck? Who knew I was so on-trend?  I had just done that very thing two days before!  So I immediately opened the magazine to page 60 and saw this –

This is the “ultimate” Bloody Mary bar? I don’t think so! They have a few good ideas, some of which I had already used on my Bloody Mary bar – like beef jerky, pepperoncini, garlic stuffed olives, and pickled veggies. But come on, 8 snazzy items do not make an ultimate anything! Heads up Bon Appétit… the next time you want something done ultimately, give me a call.

This is how you set up an ULTIMATE Bloody Mary Bar –

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It is finally time to use the infused vodkas that you and I made back on July 20th.  What, you didn’t make any?!? Darn, well there is still time; click on the link above, then jump in the car and buy the necessary fruits, veggies, and vodka.  It’ll only take about week until you too can enjoy these delicious cocktails. In fact, since we used up all the pineapple vodka at the Blog 2nd Anniversary Party, I whipped up another batch this morning. Now I’ll be able to enjoy my favorite martini next weekend, here they are in order of popularity…

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I was in Florida last week visiting our friends, Kathy and Chris Froggatt. We went out a couple nights and had the most fabulous fish at two of their favorite restaurants. Plus we cooked at home with lobster one night.  More on that in the days to come; what I want to share with you today is a delicious pomegranate martini recipe that Chris made for us… and happily, more than once.

Thank you Chris and Kathy, you are perfect hosts and I had a wonderful time, in spite of the humidity. 🙂  xoxo

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Flavored vodkas are easily found in every liquor store and are even easier to make at home.  All you need are fruits, herbs, and/or vegetables of your choice – plus some high-quality vodka… oh, and about 7 to 10 days (with the exception of the jalapeno vodka, which will be ready in 3 to 5 days).  I’ll be making four different flavors today and will follow up at the end of the month with a cocktail for each flavor.  So if you want to join me, run out and buy the ingredients today and we’ll toast each other in about a week!

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Easter is a week away, so to help get you in the spirit and begin planning your Easter dinner menu… how about a little cocktail!?  I’m not fond of Peeps, but this is too cute to not do. Vanilla, coconut, and raspberry jelly beans, that is. If it’s a bit too sweet for your taste, use half as much cream of coconut and add a splash of fresh lemon juice.

Tip: When you want to try a new variety or brand of liqueur or alcohol, an inexpensive way to go is to buy the sample or “airplane” size bottles. That’s what I did with the coconut rum I used here. Total Wine has a great selection to choose from.

And although this recipe is vegetarian… it hardly counts as the Meatless Monday Meal I promised to begin posting on weekends. For that, you’ll need to go back to Friday’s post, and instead of cutting the baguette into slices to make crostini, cut it into four equal portions, cut open each of those pieces horizontally, almost through, as though you’re opening a book and make Grilled Vegetable Sandwiches with the toasted bread, herbed goat cheese, and veggies.  Super-Duper Yummy!

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Friendships are amazing and wonderful things. Especially those which have lasted the test of time and/or distance. My longest-standing childhood friendships are with Jayne Meadows McKay and Sheri Wigodsky Thal, both of whom were neighbors and school friends. Jayne lived across the street and is the second of six kids and Sheri is the second of three girls and lived five houses down from me. After grade school, our friendships changed as we all moved on, but even so, when I see either of them, it’s like we were never apart… we just pick up where we left off. That truly is a beautiful thing!

Jayne in my childhood backyard before the first day of school in 1972

Sheri in front of my childhood home in the summer of ’75

Then there is Laura Galloway Heffron. Laura and I met during the first month of my freshman year at Saguaro High School.  We quickly learned that our birthdays are only a day apart and that we shared many of the same interests..so that was that, BFF’s for life! Laura’s parents and two sisters were truly my second family during those formative years and have always been such a true blessing in my life. Laura was my maid of honor and is Marissa’s godmother. Her sister, Mary Galloway Freeman, was one of my bridesmaids too. Shawna Galloway Reynolds is daughter number three and now all three girls, along with their own wonderful families, live only blocks from each other, along with their mother, Coleen, who is just down the street. I love and admire those four strong and beautiful women more than I can say.

Laura’s wedding in December 1986; clockwise from the beautiful bride- sisters Mary and Shawna, me, and Laura’s friend, Bernadine

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