Thirsty Thursday: The Big O Ginger Liqueur

We have to say upfront that we’re about to talk about something that isn’t readily available – yet.  But, I’ve (Sharon) tasted this amazing nectar and I hope you have the opportunity to try it soon for yourself.  And, you can order it online, which I strongly suggest (unless you live in a whacky place like my buddy Barb, who can’t bring booze over state lines). 

The Big O is a new premium ginger liqueur, developed in St. Louis.  It’s tag line is “Nothing Fake About It.”  While we can have lots of fun with the linguistics, it’s the amazing flavor that wowed me.  Not only did it have great sipability, but all kinds of recipe ideas sprang to mind, as well.   For example, I suddenly imagined how delicious peaches marinated in it would taste over vanilla ice cream. 

Visit www.drinkthebigo.com to find out how you can get your hands on this gem, as well as check out cocktail, food, and dessert recipes.  I’m telling you, one taste and you’ll be thirsting for more! 
I just found out my local liquor store is carrying it; I’ll be picking up my own bottle tonight! (Now, if I could just figure out how to sneak some to Barb in Arizona…..)

Family Dinners are Feasible and Fun

One of the goals of this blog is to share concepts that make your life easier. Both of us strive to have family meals most nights at home. We know that is a challenge for many, but with a few tips and tricks, you could achieve it at least a few times a week.  Trust us, once you experience an enjoyable meal with your family with good conversation, you’ll want to figure out how to do it more often. One important note: it doesn’t need to be a fancy meal, or a Thanksgiving-type feast. Keep it simple…it’s about the quality time together.

Here’s an article from USAWeekend by Kati Chevaux that outlines some excellent ways to make it happen in your family.

http://www.usaweekend.com/article/20110715/HOME02/307140002/-1/home&template=wapart

Thirsty Thusday: Beach Booze Shakes

In honor Barb’s Gulf Coast vacation last week, she’d like to dedicate this week’s Thirsty Thursday to Brian Bretzinger and his yummy Peach Spiked Smoothies he provided during the trip. We’re sure the measurements were different, but you get the idea:

 

Beastly’s Beach Booze Shakes

Vanilla ice cream

Several ripe peaches (or bananas or strawberries), peeled and sliced

Vodka, to taste

Put all in a blender.  Whirl until smooth. Put in glass.  Make sure you add a pretty paper drink umbrella to make it authentic.

What’s for Dinner? Summer Salmon Supper

 
Lime Ginger Salmon
Preheat broiler. Line a baking sheet with foil and spray with cooking spray.
Combine:
Juice of 4 limes
½ tsp. grated peeled fresh ginger
½ c. honey
Reserve ½ of mixture in another bowl
Dice: two ripe mangoes
Place full salmon filet, skinned, on tray. Baste with the marinade on  each side. Broil four minutes on each side or until desired doneness, turning once. Sprinkle filet with salt and diced mango.  Serve with reserved dressing and Orange Avocado Salad.

Orange-Avocado Salad
Dressing:
Juice from one small can of mandarin oranges
½ t. sea salt
1/3 c. white wine vinegar
½ t. black pepper
1 t. Dijon mustard
½ small shallot, diced
Combine all in a measuring cup. While whisking, incorporate 1/3 c. extra-virgin olive oil.
Use dressing to dress a bag of arugula.  Toss with the can of mandarin oranges, and two peeled, diced, avocados.

Thirsty Thursday: Keeping it Simple

Sometimes, after a long (but productive) week – yes, we know it’s only Thursday and when we put this into practice it was actually Wednesday night – BUT, there are definitely times when a complicated cocktail is just, well, too complicated.  Enter, the classic shot ‘o booze.  Yes, we were too weary to be creative this week, so we settled for a shot of our favorite libation – Vodka for Sharon and Bourbon for Barb.  We were delighted that this week’s drink could actually be shared in the same city! 

Pina Colada Cocktail Pops

 
1 20 oz. can pineapple chunks in 100% pineapple juice
1 cup coconut milk
½ cup            white rum
¾ cup            Sprite

Puree pineapple with juice in a blender or processor.  Add coconut milk, rum and sprite.
Pour into 3 oz. Dixie cups.  Freeze for 1 ¼ hours before inserting wooden stick.  Freeze until solid, approximately an additional hour.

Makes 12-14.