is there a greater feeling than the friday freedom of a long summer weekend? no way.

even though i ditched the traditional nine to five lifestyle and i have to teach this holiday, i still feel that excitement knowing a long summer weekend is ahead. summer weekends combine all the things i love. swimming, sun, barbecues, fireworks and friends and family. 

and this holiday, i'm stepping up my patriotic game. i ordered these dried butterfly pea flowers for another project, but when i saw the tray of star ice the other day, a lightbulb went off. and after little effort and a couple hours in the freezer, i'm going cocktails on ice all weekend long. starting with this tropical boozy punch that started my weekend off right. 

blue butterfly ice
ingredients: 2 cups boiling water. 10 butterfly pea flowers that you can purchase HERE. regular ice trays or silicon star molds that you can purchase HERE. add the dried flowers to the boiling water and allow them to sit until the water turns blue. 5-10 minutes. now, you have a choice before you pour your water into your ice tray. if you want ice that will not melt and release flowers into whatever you are drinking, remove the flowers (my husbands camp). if you aren't that worried about it and don't mind dried flowers in your beverage, leave them in when you pour your ice (my camp). pop your ice in the freezer and let them freeze for 5 hours or overnight. use as desired. 

tropical independence day punch
serves: 1 cocktail
prep time: 5 minutes
active time: 3 minutes
total time: 8 minutes ingredients: 5 oz prosecco (or other sparkling wine) 3 oz coconut water. .5 oz triple sec. .5 oz lime juice. 1 strawberry, top removed. 1 cup ice (blue star ice directions above). blender or food processor.

start by pureeing your strawberry. then, fill the bottom of your glass with the strawberry puree.

add your ice to the glass. in a glass, combine the coconut water, triple sec and lime juice. 

pour the prosecco over the ice and strawberry puree, slowly so not to bubble over. 

trying to pour over the ice and not directly into the prosecco, pour in the coconut water mix and enjoy.

xo, a

blue butterfly ice
ingredients: 2 cups boiling water. 10 butterfly pea flowers that you can purchase HERE. regular ice trays or silicon star molds that you can purchase HERE. add the dried flowers to the boiling water and allow them to sit until the water turns blue. 5-10 minutes. now, you have a choice before you pour your water into your ice tray. if you want ice that will not melt and release flowers into whatever you are drinking, remove the flowers (my husbands camp). if you aren't that worried about it and don't mind dried flowers in your beverage, leave them in when you pour your ice (my camp). pop your ice in the freezer and let them freeze for 5 hours or overnight. use as desired.

tropical independence day punch
serves: 1 cocktail
prep time: 5 minutes
active time: 3 minutes
total time: 8 minutes ingredients: 5 oz prosecco (or other sparkling wine) 3 oz coconut water. .5 oz triple sec. .5 oz lime juice. 1 strawberry, top removed. 1 cup ice (blue star ice directions above). blender or food processor. start by pureeing your strawberry. then, fill the bottom of your glass with the strawberry puree. add your ice to the glass. in a glass, combine the coconut water, triple sec and lime juice. pour the prosecco over the ice and strawberry puree, slowly so not to bubble over. trying to pour over the ice and not directly into the prosecco, pour in the coconut water mix and enjoy.

food has become an art. it is no longer just about fueling your body. good food is now defined not only by how it tastes, but by how it looks and pleases the senses. which is great for me, because i love to play with my food. 

but let's be real. most of us don't have enough hours in the day to squeeze in a workout, regular errands or even a shower, let alone "style" our dinner. just EATING dinner is a win on some days. 

however, it is really nice sometimes after a long day to indulge in something that feels a little special. so, when i have an hour or two at my home on the weekends and nothing much to do, i'll make some pineapple flowers or dried citrus wheels to keep on hand for when i need a pick me up. they are CRAZY EASY to make, they keep for six months in an airtight container and they are the perfect addition to a sad or boring plate or cocktail. 

pineapple flowers
makes: 10-20 flowers (depending on a mini pineapple vs regular size)
prep time: 10 minutes
bake time: 1 hour
active time: 10 minutes
total time: 1 hour 20 minutes
ingredients: mini or full sized pineapple. mandolin or very sharp knife. silicone baking mat or parchment paper. baking sheet. 

start by preheating your oven to 225 f. line your baking sheet with your parchment or silicone mat. remove the top, bottom and all the skin of the pineapple. 

slice the pineapple very thin. one eighth of an inch or thinner. BE CAREFUL! 

place the pineapple on the baking sheet. bake the pineapple for 25 minutes a side (flipping them halfway through. bake for 20 minutes each side if you are using the mini pineapple. 

when the pineapple is dried, remove it from the oven. now you can leave the flowers flat, or while they are still warm, you can use your fingers to press the sides of the pineapple up to make more of a flower shape. 

allow the pineapple to cool completely. use or store in an airtight container in a pantry or cupboard for up to six months. 

use as desired. 

xo, a

pineapple flowers
makes: 10-20 flowers (depending on a mini pineapple vs regular size)
prep time: 10 minutes
bake time: 1 hour
active time: 10 minutes
total time: 1 hour 20 minutes
ingredients: mini or full sized pineapple. mandolin or very sharp knife. silicone baking mat or parchment paper. baking sheet.
tart by preheating your oven to 225 f. line your baking sheet with your parchment or silicone mat. remove the top, bottom and all the skin of the pineapple. slice the pineapple very thin. one eighth of an inch or thinner. BE CAREFUL! place the pineapple on the baking sheet. bake the pineapple for 25 minutes a side (flipping them halfway through. bake for 20 minutes each side if you are using the mini pineapple. when the pineapple is dried, remove it from the oven. now you can leave the flowers flat, or while they are still warm, you can use your fingers to press the sides of the pineapple up to make more of a flower shape. allow the pineapple to cool completely. use or store in an airtight container in a pantry or cupboard for up to six months. use as desired.