Pumpkin Hot Toddy

It has been downright chilly here in Pensacola!  The other day, it was in the 40s!  During the day!  This South Florida girl was not made for this kind of weather...luckily, I have created the most delicious hot toddy to get me through this difficult time.  For those not "in the know", a hot toddy is "a mixed drink made of liquor and water with sugar and spices and served hot".  Supposedly, they are good to drink when you have a cold, because they help you sleep and relieve stuffiness, but they are also good for when you are out of wine and your toes are freezing.

To make this lovely lovely warm and sleepy-making drink, you just need pumpkin tea, honey, and Bacardi OakHeart spiced rum.  The tea that I use was a gift from Abbi, and I try to use it sparingly, because I can't get it here!  This tea is particularly good for a hot toddy because it's pretty strong and spicy; you don't want to try making one of these with a light or weak tea. 

So!  Brew your tea!  Like I said, make it fairly strong, because you still want to be able to taste it through the honey and rum.  Once you get it as strong as you'd like, remove the bag, and add about a tablespoon of honey.

Next, the rum.  I honestly am not sure exactly how much I add, because I use the "Aunt Nesi" method of pouring, in which I count to 4 while I pour.  I would say it's probably a little less than a shot.  In any other hot toddy, you could add lemon juice at this point, but that's not so tasty with this recipe.  Your call.

Mix it all up, and enjoy under a blanket with a new magazine and a sleepy pup!  (This step is optional.)

Welcome to The Lovely Prelude, Haley! or: A Good Reason to Drink Bailey's

Y'all, I am so, so excited and happy to introduce the newest blogger to write on The Lovely Prelude...Haley!

This Floridian has a lot to bring to the electronic table: she's crafty, loves to cook (with meat!), climbs rocks in her spare time, and is, without a doubt, the coolest girl I know.
Haley is going to take over the blog on Tuesdays and Thursdays,  and we'll share on Fridays.  This means more how-to's, more recipes, and lots more fun photos to browse!  Visit tomorrow for Haley's first post- I just know you're going to love her as much as I do.

The best way I know to welcome good news is a celebratory cocktail.  It's been chilly up here in DC, which always makes me think of Bailey's.  How's this for a simple Bailey's cocktail:
1 oz. vodka, 1.5 oz Bailey's, and a pinch of cinnamon.
Combine the liquors in a shaker with lots of ice, shake up, strain into a glass, and top with the spice.  It's easy, it's festive, it's tasty!

Welcome to The Lovely Prelude, Haley!  I'm so thrilled to have you in this space!

Beet-Apple-Carrot Juice

This picture brings several thoughts to mind.  Here are a few of them:
-Wow, it looks like I'm drinking blood.  Do people think I'm a vampire?
-I can't believe I'm drinking something that has beets in it.  If only 15-year-old me could be here to witness it.
-What will my dad think when he sees this?
-Wow, this juice is surprisingly tasty.

Whatever this picture may make you think, I'll give the recipe below.  Try it out before judging; you may be a juicer at heart!

Beet Apple Carrot Juice
3 small beets, peeled (I used some from a pre-packaged, pre-cooked container)
1 green apple, peeled and chopped into thick cubes (I used granny smith)
4 carrots, peeled
Combine everything in a juicer.  Alternately, blend until smooth, then put through a fine-mesh sieve to get rid of excess pulp.
Serve with ice and a straw!

Amaretto Sour with Prosecco

We had some friends over a couple weekends ago, and, in a spurt of hostess mode, I decided that our gathering would need a signature cocktail.  The only problem is that I don't know much about mixology, and our bar isn't totally stocked with tons of liquors, liqueurs, mixers, and I don't have a muddler.  What I did have was sparkling wine, Amaretto, and limes.  I picked up my copy of Giada deLaurentis' Giada's Kitchen, and spotted this drink.
Let me start with the citrus-sugared rim, which is perfectly tart and sweet.  The drink itself is warm (amaretto), effervescent (prosecco), and smooth (simple syrup).  I happened to have some orange-spiked simple syrup (left over from the Orangettes), which I used for a more Florida feel.  Regular simple syrup will be equally delicious, I'm sure!
If you're looking for a signature cocktail after a long week at work, I definitely suggest you check this out.  You can make the syrup beforehand, and then just add the liqueur and Prosecco before serving- doesn't get much easier than that!

Lemint Summer Drink

Last summer, I had the best lemonade EVER.  Baked and Wired in Georgetown took a few mint leaves, muddled them in a glass, and added lemonade.  The mint made the lemonade even more refreshing, and left such a great taste in my mouth!  It was seriously delicious, and it's haunted all of my other summer drinks.
Let's face it: muddling is a huge hassle, and I don't have a muddler.  Instead, I made this quick, easy batch of Lemint Summer Drink (cute, right?) and have decided to keep a pitcher of it in the fridge all summer.  My only question is, what can I add to it to make a cocktail?  Any suggestions?

Lemint Summer Drink
1. Buy lemonade from your grocery store.
2. Boil 4 cups of water,  and pour into a pitcher with 4 peppermint tea bags.
3. Steep tea bags for 3 minutes, then remove.
4. Add lemonade to mint tea, and chill in fridge until ready to drink up!

Grapefruit Margarita

Okay, so, apparently this recipe serves 8.  I must be a total lush, because I can't seem to get more than 5 out of a single batch!  You won't be able to either, though; this tart, refreshing drink is the perfect summer kick-off cocktail.  I got the recipe from Ina Garten, whose latest cookbook is quickly becoming my go-to for entertaining.  She can do no wrong in my book, and her brief appearance on this season's finale of 30 Rock didn't hurt my love for her.  She's my dream neighbor, too.

Fruit Smoothie

 As I mentioned yesterday, I haven't really been cooking a lot lately.  However, I have been giving my blender a workout by making lots of fruit smoothies.  I can tell when winter has officially ended for me because I get intense cravings for refreshing, light, ice cold fruit treats; having worked at Tropical Smoothie Cafe for nearly a year in high school and college, I know a thing or two about smoothies.
Let me share a couple of tips to get your appetite going:
-Add a mix of both fresh and frozen fruit to the blender.  The fresh fruit will blend more easily, and add a bit more moisture to the blades to make the whole process quicker.
-Try using a fruit juice blend; one of my favorites is strawberry mango orange juice, instead of just orange juice.
-Using liquids (yogurt, juice) will make everything go more smoothly.  If it's blending unevenly, stop the blending, shake the blender a bit, and add a smidge more liquid.
-Don't be afraid to supplement more stuff: protein powder, flaxseed meal, etc. 

Abbi's Fruit Smoothie (makes enough for 2 small smoothies, or 1 giant one)
1 banana, in pieces
1 1/2 c. frozen fruit (strawberries, mangos, pineapple, whatever)
1 kiwi, in pieces (could be oranges, blueberries, whatever)
1 scoop non-fat Greek yogurt
1/2 c. juice
1 Tbsp. flaxseed, protein powder, whatever
Throw everything into the blender and blend.  Put into a cup and sip through a metal straw, which will keep the smoothie chilled and tasty!