friyay happy hour: blueberry margarita

well, i blinked and june is pretty much over. the fourth of july (one of the best boozing days of the year) is upon us and i may have just created my most delicious margarita EVER. i know that is a bold statement, but it is THAT good. perfect for your independence  day bash or right here, right now. 

blueberry margarita

serves: 1 cocktail  

prep time: 2 minutes  

active time: 1 minute

total time: 3 minutes

ingredients: 2 oz tequila. 1 oz fresh lime juice. .5 oz hibiscus syrup. .25 cup fresh blueberries. 2 drops grapefruit or orange bitters. 1 tsp sea salt. muddler. shaker. strainer. 2 cups ice. optional: skewer + edible flowers for garnish.  

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start by making your blueberry garnish if you are using it but skewering 3 blueberries and your edible flowers if you are using them. then lightly brush the rim of your serving glass with a little bit of the lime juice. dip your glass in the salt till you have your desired salt rim.

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fill the base of your shaker with the remaining blueberries and smash them till they are pretty much just a juice.

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pour in the hibiscus syrup, tequila and the bitters.

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add in half the ice. shake well till combined. fill your serving glass with the remaining ice.

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strain the contents of your shaker into your serving glass.

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garnish with your blueberry skewer.

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serve and enjoy. 

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xo, a

blueberry margarita

serves: 1 cocktail  

prep time: 2 minutes  

active time: 1 minute

total time: 3 minutes

ingredients: 2 oz tequila. 1 oz fresh lime juice. .5 oz hibiscus syrup. .25 cup fresh blueberries. 2 drops grapefruit or orange bitters. 1 tsp sea salt. muddler. shaker. strainer. 2 cups ice. optional: skewer + edible flowers for garnish.  

start by making your blueberry garnish if you are using it but skewering 3 blueberries and your edible flowers if you are using them. then lightly brush the rim of your serving glass with a little bit of the lime juice. dip your glass in the salt till you have your desired salt rim. fill the base of your shaker with the remaining blueberries and smash them till they are pretty much just a juice. pour in the hibiscus syrup, tequila and the bitters. add in half the ice. shake well till combined. fill your serving glass with the remaining ice. strain the contents of your shaker into your serving glass. garnish with your blueberry skewer. serve and enjoy. 

beef bolognese

six weeks. that’s all we have left till we are a family of three. i know i can’t possibly prepare myself for how our lives are about to change. 

instead of worrying about the changes to come, i am focusing on quality time with wes while i still have it. 

so before i never worry about what he wants for dinner again, i decided to cook up some of his favorite dishes. 

i have made a couple of versions of bolognese for the blog, but this classic version is his favorite. it is his number one requested meal and i know you will love it as much as he does. 

beef bolognese

serves: 4-6

prep time: 10 minutes

active time: 30 minutes

inactive time: 20 minutes

total time: 1 hour

ingredients: 1 lb ground beef. 3 slices of bacon, chopped. 1 yellow onion, diced. 2 carrots, diced. 2 celery stalks diced. 5 garlic cloves, mince. 1 tbs chopped fresh basil + a few extra leaves to thinly slice as garnish. 1 tsp chopped fresh oregano. .5 tsp chopped fresh thyme leave. .5 cup dry white wine. 2 tbs tomato paste. 32 oz diced tomatoes (1 large can or two small cans will work). 2 tbs honey. 1 cup milk. 1 tbs kosher salt. 1 tsp freshly ground pepper. 1.5 lbs of your favorite pasta for serving. .5 cup grated parmesan cheese for serving. large heavy pot.

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start by heating your pot over medium heat. when the pot has warmed, add in your bacon. cook the bacon, stirring every few minutes until the bacon is very crispy. about 5-7 minutes. use a slotted spoon to remove the bacon to a paper towel (to reduce any excess fat) and set it aside.

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leave all that delicious bacon grease in the pan, you will use it for your veggies. turn up the heat to a medium high heat and add in the onion, carrot and celery (mirepoix) to the pan and season with about a third of your salt and pepper. stir well to combine and then allow the veggies to cook down, stirring every few minutes, until the onions are translucent. about 5-7 minutes.

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add in the garlic and fresh herbs. stir everything well to combine.

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push the veggies to the sides of your pot to make way for your ground beef. season both sides of the meat well with another third of the salt and pepper and add it to the pan. allow the beef to sear for about 3-4 minutes a side before really mixing it in with the veggies and breaking it up.

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pour in the white wine to deglaze the bottom of your pan. use the fresh liquid to scrape up any delicious browned bits from the pan and then allow the liquid to reduce till it is pretty much gone.

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stir in the tomato paste and add your bacon back to the mixture.

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pour in your diced tomatoes, honey and the remaining salt and pepper. stir everything well. bring the mixture to a boil and then reduce the heat so the liquid is at a steady simmer. allow the sauce to cook down for 15 minutes. while your sauce is cooking, boil a pot of water and cook your desired pasta (i used linguini) to the package instructions. once you have let that sauce cook down, skim off any fat that is pooling at the top of your pot and discard it.

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stir in the milk and allow the sauce to continue to cook down for another five minutes.

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in a bowl, toss together the cooked pasta and sauce. serve hot topped with a little fresh basil and parmesan cheese.

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xo, a

beef bolognese

serves: 4-6

prep time: 10 minutes

active time: 30 minutes

inactive time: 20 minutes

total time: 1 hour

ingredients: 1 lb ground beef. 3 slices of bacon, chopped. 1 yellow onion, diced. 2 carrots, diced. 2 celery stalks diced. 5 garlic cloves, mince. 1 tbs chopped fresh basil + a few extra leaves to thinly slice as garnish. 1 tsp chopped fresh oregano. .5 tsp chopped fresh thyme leave. .5 cup dry white wine. 2 tbs tomato paste. 32 oz diced tomatoes (1 large can or two small cans will work). 2 tbs honey. 1 cup milk. 1 tbs kosher salt. 1 tsp freshly ground pepper. 1.5 lbs of your favorite pasta for serving. .5 cup grated parmesan cheese for serving. large heavy pot.

start by heating your pot over medium heat. when the pot has warmed, add in your bacon. cook the bacon, stirring every few minutes until the bacon is very crispy. about 5-7 minutes. use a slotted spoon to remove the bacon to a paper towel (to reduce any excess fat) and set it aside. leave all that delicious bacon grease in the pan, you will use it for your veggies. turn up the heat to a medium high heat and add in the onion, carrot and celery (mirepoix) to the pan and season with about a third of your salt and pepper. stir well to combine and then allow the veggies to cook down, stirring every few minutes, until the onions are translucent. about 5-7 minutes. add in the garlic and fresh herbs. stir everything well to combine. push the veggies to the sides of your pot to make way for your ground beef. season both sides of the meat well with another third of the salt and pepper and add it to the pan. allow the beef to sear for about 3-4 minutes a side before really mixing it in with the veggies and breaking it up. pour in the white wine to deglaze the bottom of your pan. use the fresh liquid to scrape up any delicious browned bits from the pan and then allow the liquid to reduce till it is pretty much gone. stir in the tomato paste and add your bacon back to the mixture. pour in your diced tomatoes, honey and the remaining salt and pepper. stir everything well. bring the mixture to a boil and then reduce the heat so the liquid is at a steady simmer. allow the sauce to cook down for 15 minutes. while your sauce is cooking, boil a pot of water and cook your desired pasta (i used linguini) to the package instructions. once you have let that sauce cook down, skim off any fat that is pooling at the top of your pot and discard it. stir in the milk and allow the sauce to continue to cook down for another five minutes. in a bowl, toss together the cooked pasta and sauce. serve hot topped with a little fresh basil and parmesan cheese.