Because this stuff takes a few days to happen, so you have to make it like, now, if you want TGIF to happen.
Sometimes you get confused though and TGIF comes twice a week. You can either cry in your cornflakes or embrace drinking on a Thursday with this vodka. Choose the embrace.
Infused vodka couldn’t be easier. Seriously, just some fruit and vodka, sitting together for a few days in a dark place like a cabinet, or the soul of a mob wife.
Not only am I giving you the vodka, but I’m giving you my new favorite drink of the summer:
The classic greyhound is just grapefruit and vodka, with a squeeze of lime or lemon. This sunburnt version gets a nice red hue (and amazing flavor) from the strawberry rhubarb vodka and some nice cooling business from the mint leaves. Total cheers to Summer drink.
Now let’s hurry up and get that vodka infused so it’s ready for the weekend, or the double TGIF.
Finals are upon us. I’ve already written a couple papers and have another to write, along with an actual test. In my head though, somehow, it’s already summer and I may have already finished all my work.
This is a problem.
On top of finals I have to worry about house cleaning for family that’s coming this weekend for my commencement. I’m graduating. Just kidding, I’m walking, and going back for a final semester in the fall. Once again though my head is telling me that’s already happened, so, I guess I’m all done.
This weekend also involves a BBQ after my EIGHT AM COMMENCEMENT which will be awesome because it involves other friends that are graduating and family and potluck style goodness. Since there’s a crowd that’ll be following me around I’ve decided to bring a lot of food.
Joy just posted this genius idea. Imagine a giant bowl of this staring you in the face at a BBQ. If I had a nickel for every time I overstuffed something that’s supposed to roll or wrap (sushi, tamales, burritos and spring rolls included) I’d probably have about .70 (via Joy the Baker)
What if I need something icy cold like Theresa’s heart (housewife reference) because maybe it might be hot? Cindy’s got me covered with these ice pops. Mint and fruit were just meant to be together. (via Hungry Girl Por Vida)
For music I leave you with some magic from St. Lucia. They were one of the openers for Two Door Cinema Club When we went to see them last year on the really long Tuesday. This song is perfect for a BBQ where everyone’s been drinking and someone really needs to do some punchdancing. It’s also really great for just making salad and not wielding a knife around.
Am I the only one that doesn’t really care for fruit pie (apple excluded, obvs)? So much mushy filling, so little crust. When I was a kid I would usually eat the crust and leave the berries. And ask for extra ice cream. I was a lemon meringue kind of kid.
Now, I know what you’re thinking: Billy you just gave me blackberry fruit pie bars. Get your shit together.
Here’s what I’m thinking: Thin single layer of blackberries and a nice mega layer of pie crust. I’ve got it together, I’ve got it going on.
When I first saw these on Smitten Kitchen I was like what? yes. let’s do this. Then I went and priced out blueberries. They aren’t affordable in my area yet. Aren’t affordable as in the blueberries alone would have been $15 for this recipe. Deb says you can use frozen, but I wanted to take advantage of the fresh berry season. So I went for blackberries.
Hot damn am I happy about that.
When I tried the first bar after they had barely cooled, I wasn’t sold. It was okay. eh.
Then I let them refrigerate overnight and ate three for breakfast the next morning. Then a couple more for lunch. Before I knew it there were like 5 left. I don’t want to talk about it.
I said I don’t want to talk about it.
But we can talk about how fantastic these are. They’re perfect for BBQs, picnics, and re-creations of the opening credits of sound of music, like this:
Look how happy Julie is about these pie bars.
You can try any berry you want in there, maybe even some fresh cherries? But I warn you: do not try it with strawberries. Cooked strawberries turn gray and gross. You’ve been warned.
Now, let’s make some pie bars and impress people and/or do some meadow running.
For dinner this last week, I made this. Then I instagrammed it. It was super good. Somehow Steve found italian sausage in the fridge and we had it in the leftovers and it was super good again. True Story. (via Shutterbean)
Izy made doughnuts. Then she made a video of her making said doughnuts and I almost punched a wall out of excitement. Maybe I ate more ice cream. Izy, please start signing your posts with xoxo, gif wizard. (via Top with Cinnamon)
Erika has some Michelada wings. I’ve never had a straight up Michelada before but just the thought makes me have this sour face of dislike. These wings make that sour frown turn upside down. Into a smile. These wings make me happy. (via Southern Souffle)
I’ve attempted falafel before with great disappointment. These bad boys from Minimalist Baker look like a nice place of redemption and a good way to balance out the loads of ice cream I’m consuming. (via Minimalist Baker)
For music this week I leave you with new business from Phoenix. They just released their new album last week and it excites me greatly. This is summer music at it’s finest and I can’t wait to BBQ and dance to this at the same time, all while freaking Mose out.
You guys, I have a confession: I had to dig my ice cream maker out of a box.
Like climb over boxes, find it, dust it off, almost Lord of the Rings adventure dig out my ice cream maker because I haven’t used it since we’ve moved. That means it’s been over a year since it’s been used. A WHOLE YEAR WHERE I COULD HAVE BEEN MAKING THIS SORBET.
This is the part where Sally Fields has that moment in Mrs. Doubtfire where she says “the whole time?” But instead she questions me with “A whole year? A whole year? A WHOLE YEAR?!” I’m sorry Sally Fields. I won’t do it again.
Because this sorbet, IT’S SUMMER IN A GLASS.
I became obsessed with grapefruit about a year ago when I had my first greyhound. Then I made a grapefruit mint margarita. And my face almost exploded off from the greatness. And then my obsession became even greater when I was googling grapefruit sorbet at 9 in the morning. I found this recipe and told everyone on facebook.
Then I ran upstairs wanting to shout “grapefruit sorbet for everyone!” from my bedroom window but I held it together and dug up the ice cream maker so I could throw it in the freezer.
Now, I know what you’re thinking: Billy did you try and put alcohol in your sorbet? The answer is yes. It was vodka, a la greyhound. The tricky thing with putting alcohol in frozen treats is that it doesn’t let them freeze completely if there’s too much. I couldn’t taste the 1/3 cup at all and I got no buzz from it but the consistency was a little more icy than I would have liked. That doesn’t mean I won’t try some tequila at some point in time. (plus Cindy says a Tablespoon or so helps the sorbet stay a little softer)
Another question you’re probably thinking: Billy, do I have to use fresh grapefruit? The answer is, once again, yes. I went America’s Test Kitchen on you all and used fresh juice and good quality bottled juice and there was a definite difference in fresh tasting. Plus the fresh juice is more of a grapefruit color, less grayish Voldemort skin. Use bottled juice and I’ll hunt you down and pelt you with a grapefruit. Show some respect.
And your final question: Billy, mint and grapefruit? Are you sure about that? I mean, that sounds weird. My answer to that is yes, shut your mouth, you sound weird. There’s just enough mint to say you put it in there. It’s insanely refreshing and the smell is so out of control that I shoved as much of my face that would fit in that little opening at the top of the ice cream maker while the sorbet was churning.
I imagine this tastes like what it feels like to have a giant thing of gatorade dumped on you. I bet that’s invigorating, but messy. You should probably make this instead.
Which means T-minus 3 weeks until I’m eating ice cream and carne asada all day. and then a salad every other day to balance it out. I know what I’m doing.
This past week we had two of the hottest days of the year in Humboldt county, creeping up into the 70s. That is our summer weather. When wednesday happened I busted the ice cream maker base out of storage and into the freezer.
And as of this morning we’ve made a grapefruit sorbet and a coconut ice cream. With plans to make another sorbet this week.
Until summer officially hits and my friends and family kick it off with a graduation BBQ potluck, I’ve got some foods to hold me over:
I’ve somehow just now discovered Bev Cooks and that woman is not only good at taking pictures but she is hi-lar-i-ous. She made some chicken taco stacks and I had one of those duh moments and then realized I wanted some of that. And then I realized I have a boyfriend that doesn’t appreciate Tex Mex like I do. (via Bev Cooks)