Blackberry Sangria, The Spice Shop and Stella's Surprise

I recently learned a new culinary craze going around....Pistachio Liqueur.  I was searching out a recipe to make Pistachio Chantilly for our anniversary dessert this past week (more on that another day).  In doing so, I found the liqueur on Amazon.com from Italy.  Well, that wasn't going to work, since I needed it that afternoon, of course.

So, I kept my research going and figured out I can use Pistachio Extract...also not your run of the mill pantry item I quickly learned.  Why I take on these challenging creations, I have no idea!! Fortunately I found the most amazing world renowned Spice Shop, right in our own Colorado backyard, in Boulder.  Savory*Spice*Shop !! Jackpot!!  Not only did I find my Pistachio Extract, I also stumbled on their amazing unique ingredients and recipe for a Blackberry Sangria.

While my new concoction steeped, I put together a Kindergarten "Graduation" (really more of a celebrate your summer - welcome to 1st Grade) gift basket for my niece Stella.  I have decided these fun baskets are going to be "my thing" for little graduates...nieces, nephews, friends, grand babies.  You know how every grandma, aunt, etc has their own special gift they do, well, these will be my tradition.  I did the same thing for our granddaughter last year and she loved it!!  Actually, I just love playing with the clip art and publisher programs...too much fun!!

Stella's special care package all packed up and ready to send out today.

Our new summer beverage - so refreshing!!

Blackberry Sangria
from Savory Spice Shop

1 bottle dry white wine
1/2 cup Hibiscus-Lavender Simple Syrup*
1/4 cup Cointreau (or any other orange flavored liqueur)
1 pint fresh blackberries (or frozen)
1 orange, sliced in rounds, then quartered

Mix all ingredients together in a pitcher and chill for 6-8 hours.  Serve over ice.

*Hibiscus-Lavender Simple Syrup
(makes 1 cup)

1/2 cup honey powder
1 cup water
2 Tbsp. hibiscus flowers
1 Tbsp. dried lavender

Whisk honey powder and water together in a small saucepan.  Bring mixture to a boil, stirring to make sure honey powder dissolves and cook for 1 to 2 minutes.  Remove from heat and add hibiscus and lavender.  Cover and allow mixture to steep until room temperature, about 20 minutes.  Strain and store in a sealed container in the refrigerator.  Use within 2 weeks.

A toast to this year's Graduates!!

One Year Ago: Chocolate Chip Coconut Scones
Two Years Ago: Seafood and Waterfalls

GGMa's Shrimp and The Gift of Giving

I am happy to say that (I think) I have finally finished all the gift wrapping for this season.  The last of my long distance packages are now in the care of the USPS and on their way to family destinations.  Our tree is adorned with big, small, boxes, bags and yes, I stepped up my game and took more time this year on my gift wrapping decorations, so as to not get thrown under Santa's sleigh again.

I love gift giving and learning about people's different collections that they cherish in their lives.  My friend Felicia collects black and white spotted cows, my friend Toni collects bakers rolling pins, I had an aunt that collected tea spoons from different states and I collect candles and labrador retrievers. My husband can attest to the later, since I cannot resist new labrador puppy litters.

"Humphrey" the new team mascot.

This year our girls' new volleyball team and coaches decided to do a secret gift exchange between all of them.  My oldest daughter pulled the coach's name....of course she did, no pressure there at all!! My other daughter pulled a new teammate that she is getting to know.  

It turns out that coach collects of all things...camels.  I have never heard of anyone that collects camels.  So, I set out my hunt (less than a week before Christmas) for a camel of some sort.  Google saved my life once again and I tracked one down at Toys'R Us.  Coach affectionately named him "Humphrey".

Our other gift was for a team member that just got her drivers license and collects elephants.  So, my daughter searched and searched online and we were blessed to find the perfect key chain for her at Icings.  Whew!!  So, the gift exchange was successful and everyone was merry and bright.

I also have realized that I really like to collect shrimp recipes (another thing my husband can attest to), I think I am burning him out on them.  This one my Grandma gave me a few weeks ago over the phone.  She always tells me these incredible ideas that she has in her head and end up being amazingly simple and delicious.

GGMa's Lemon Shrimp

1 pound raw, peeled and deveined shrimp, thawed

1 stick of butter, melted

1 whole lemon, sliced thinly

1 (.7 ounce) packet, Good Seasons Italian Salad Dressing (dry) mix

Preheat oven to 350 degrees.

Pour melted butter into a 9 x 13 glass baking dish.

Place sliced lemons on melted butter.

Place shrimp on lemon slices and butter.

Sprinkle contents of Good Seasons dressing packet,
all over shrimp.

Bake at 350 degrees approximately 20 minutes,
until shrimp are pink and thoroughly cooked.

After plating the shrimp (either on rice or pasta),
spoon the remaining butter from pan over your dish.
Makes an incredible lemon butter sauce.

One Year Ago: Thumbprint Cookies