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

Mike's Marinating Mess

Sunday mornings are bath days...for the boys that is.  We have our favorite dog wash in town and this Sunday will be no exception, even though it is Masters Championship Day!

Angus sporting his "Masters Green" towel.

As predicted, last year's winner Jordan Spieth hosted and served an "Authentic Texas Barbecue" this week for his traditional Champions Dinner complete with various bbq meats, baked beans, bacon and chive potato salad and a warm chocolate chip cookie with vanilla ice cream for dessert.

Our latest go-to bbq chicken marinade was created by my brother-in-law many, many years ago.  This marinade is perfect for when you are needing to clean out the spice cabinet and have that last little smidgen left in various containers but don't want to throw away.

Since it needs a good 6-8 hours for the right chicken fusion, it's the perfect amount of time for a visit to the dog spa!

Mike's Marinating Mess
Courtesy of Brother Mike

1/2 can beer (your favorite brand)
1 cup BBQ sauce
1/2 cup ketchup
2 ounces, steak sauce
5 dashes, Worcestershire sauce
2 dashes, soy sauce
2 ounces, teriyaki sauce
1 tsp. sesame oil
1 Tbl. red wine vinegar
1/4 cup white wine
2 tsp. dry mustard
1 tsp. garlic powder
1 tsp. Italian herb seasoning
1 tsp. dill weed
1 tsp. curry powder
1 tsp. sage
1 tsp. parsley flakes
1 tsp. oregano
1 tsp. rosemary
1 tsp. paprika

Mix together.  Marinate your favorite meat in this mess (for 6-8 hours) and barbecue or broil.

One Year Ago: Chicken with Gorgonzola Sauce
Two Years Ago: Parmesan Potato au Gratin