you know, they say be careful what you wish for. and it’s become clear to me as i get older that every great reward inevitably comes with some baggage.  

this time three years ago i was gearing up to get married and DYING to begin a new life as a wife, a yoga instructor and a chef.  

and i am so insanely BLESSED that all those dreams have come to fruition. but fast forward to present day and our first REALLY busy holiday season and i am missing more mellow days. with one week to go in my busiest time of the year, i am dragging ass to the finish line. don’t get me wrong, i am so grateful. but your girl needs a nap. and a cocktail. 

luckily, satsuma tangerine season is upon us. it is a short window in the lae fall/early winter and they are delicious. they peal like a dream, are low in seeds and are insanely juicy and tasty. i usually gorge myself on 4-5 a day to get my fill. but more importantly for today’s recipe, they are the perfect compliment to sage & gin. 

satsuma & sage rickey

serves: 1 cocktail

prep time: 2 minutes

active time: 2 minutes

total time: 4 minutes

ingredients: 2 oz gin. 2 oz satsuma juice (you can sub tangerine juice) + satsuma wedge for garnish. 1 oz triple sec. 5 large sage leaves + extra sprig for garnish. 3-5 oz club soda. 1 cup ice. muddler. shaker. 

start by combining the vodka and a couple ice cubes in the base of your shaker. smash your sage leaves between your hands, tear them up and add them to the shaker. smashing and tearing the leaves will help release their oils.

use your muddler to continue to smash the leaves into your vodka so the sage oils really release into the liquid. about 30 seconds.

then add in the juice and triple sec. cover and shake well till everything is well combined. about 30 seconds. fill your serving glass with the remaining ice.

pour the contents of your shaker over ice.

top it off with your club soda to taste.

garnish with your sage sprig & satsuma wedge.

serve and enjoy.

xo, a

satsuma & sage rickey

serves: 1 cocktail

prep time: 2 minutes

active time: 2 minutes

total time: 4 minutes

ingredients: 2 oz gin. 2 oz satsuma juice (you can sub tangerine juice) + satsuma wedge for garnish. 1 oz triple sec. 5 large sage leaves + extra sprig for garnish. 3-5 oz club soda. 1 cup ice. muddler. shaker.

start by combining the vodka and a couple ice cubes in the base of your shaker. smash your sage leaves between your hands, tear them up and add them to the shaker. smashing and tearing the leaves will help release their oils. use your muddler to continue to smash the leaves into your vodka so the sage oils really release into the liquid. about 30 seconds. then add in the juice and triple sec. cover and shake well till everything is well combined. about 30 seconds. fill your serving glass with the remaining ice. pour the contents of your shaker over ice. top it off with your club soda to taste. garnish with your sage sprig & satsuma wedge. serve and enjoy.

hang in there friends. we only have a couple more crazy weeks of madness till we can all breath a sigh of relief as we prepare for a new year.

between gift exchanges, holiday parties and family gatherings, i know i’m not the only one who is stretched a little thin.

it seems that every event i go to these days is pot luck style. so i needed an easy appetizer that was equally delicious and beautiful. and this dip is just that. it is zesty, and nutty and the caramelized onions and roasted garlic really add some delicious umami to the mix.

pistachio & goat cheese dip

serves: about 4 cups

prep time: 10 minutes

inactive time: 1 hour

active time: 20 minutes

total time: 1 hour 30 minutes

ingredients: 3 cups crumbled goat cheese. 1 cup greek yogurt. .5 cup pistachios. 1 head roasted garlic. half 1 brown onion, thinly sliced. 3 tbs olive oil. handful of pomegranate seeds. 1 green onion, green parts thinly sliced. 1 tsp kosher salt. .5 tsp freshly ground pepper. food processor. crackers or veggies for serving.

start by getting your garlic roasted. follow THESE instructions if you don’t already have some roasted garlic on hand. while your garlic is roasting, you can prep the rest of your ingredients and then finish some other project you surely have waiting for you. when your garlic is roasted, caramelize your onions. in a medium sized pan, heat the pan and 2 tbs of the oil over medium low heat. add in the onions and season with half the salt and pepper. let the onions caramelize, stirring every few minutes for about 15 minutes, till they are soft and browned.

while the onions are caramelizing, place your pistachios in the bowl of your food processor. blend until the pistachios have turned to crumbs.

add in the greek yogurt and goat cheese.

add in your roasted garlic. when the onions are ready, add them into the food processor.

top the mixture with the remaining oil, and salt and pepper.

blend until everything is very smooth.

pour the combined dip into a serving bowl. top with pomegranate seeds and green onions.

serve with your favorite crackers or veggies and enjoy.

xo, a

pistachio & goat cheese dip

serves: about 4 cups

prep time: 10 minutes

inactive time: 1 hour

active time: 20 minutes

total time: 1 hour 30 minutes

ingredients: 3 cups crumbled goat cheese. 1 cup greek yogurt. .5 cup pistachios. 1 head roasted garlic. half 1 brown onion, thinly sliced. 3 tbs olive oil. handful of pomegranate seeds. 1 green onion, green parts thinly sliced. 1 tsp kosher salt. .5 tsp freshly ground pepper. food processor. crackers or veggies for serving.

start by getting your garlic roasted. follow THESE instructions if you don’t already have some roasted garlic on hand. while your garlic is roasting, you can prep the rest of your ingredients and then finish some other project you surely have waiting for you. when your garlic is roasted, caramelize your onions. in a medium sized pan, heat the pan and 2 tbs of the oil over medium low heat. add in the onions and season with half the salt and pepper. let the onions caramelize, stirring every few minutes for about 15 minutes, till they are soft and browned. while the onions are caramelizing, place your pistachios in the bowl of your food processor. blend until the pistachios have turned to crumbs. add in the greek yogurt and goat cheese. add in your roasted garlic. when the onions are ready, add them into the food processor. top the mixture with the remaining oil, and salt and pepper. blend until everything is very smooth. pour the combined dip into a serving bowl. top with pomegranate seeds and green onions. serve with your favorite crackers or veggies and enjoy.