My kids love sweets. Surprise surprise right? Ice Cream, cookies, cupcakes, candy. They love it all. This is to be expected with a mother who also has a slight addiction to all things chocolate. I seem to always be walking the tightrope of not indulging them with sweets but also not being too crazy about it that one day I find candy bars hidden under the mattress.
Through our crazy schedules around here, I completely overlooked that on April 6th, Juggling in Heels hit the two year mark. I cannot believe. I was never really sure what I was getting into when I started this blog and could have never imagined all that has come from it. The relationships, opportunities and fun have far surpassed any expectations I could have had. I was just hoping my friends would read it!
To all of you who have supported and read Juggling in Heels over the past two years, thank you so much. I cannot express into words how thankful I am that you give me a moment of your time each day to babble about whatever is going on in this head of mine. Your support means the world to me. Hopefully you are not sick of me yet because there is a lot more where this has all come from!
To celebrate these past two years I pulled together these Rhubarb Mimosas for a little cheers with the hubby. The flavor was completely unexpected and a tasty way to celebrate.
It has been incredibly hot here in the OC lately. Don’t get me wrong, I love it, but refreshments are definitely a must. I found a recipe for Cucumber-Lime Coolers in my Williams Sonoma “Cocktail Parties” cookbook and had to give it a try. Ironically, it was one of the few non-alcoholic cocktails in the book (which did make me second guess whether I should waste the time) but I went ahead and made it anyway. I am so glad I did! It was incredibly tasty and refreshing! Think fresh sparkling Limeade!
And for those moms-to-be out there, this is the perfect mocktail for when you hate not feeling part of the party (see, I am hitting numerous audiences here).
Courtesy of William Sonoma “Cocktail Parties”
1 c. fresh lime juice
6 Tbsp. superfine sugar
1 bottle sparkling water, chilled
Thin cucumber and lime slices for garnish
1. Select 4 old fashioned or short glasses.
2. Combine 1/4 c. of the lime juice and 1 1/2 Tbsp. of sugar in each glass and stir to dissolve the sugar.
3. Fill the glasses with ice and then top each glass with 3/4 c. of the sparkling water.
4. Garnish each glass with several cucumber and lime slices and serve at once.
Is there anything this woman can’t do? At this point, I don’t think so. She has now taken on the food world (because if you have already taken on the acting, singing and blogging world, what is left?) and is on the cover Bon Appetit (June 2011). I picked it up because I was intrigued and wanted to see if any of her recipes really pan out. I of course started with her alcoholic suggestion because, I mean, who doesn’t like a good cocktail. Here is the recipe… Peach Cooler Bon Appetit, June 2011, page 78 Courtesy of Gwyneth Paltrow Ingredients: 2 very ripe peaches , peeled, cut into 1/2″ wedges 6 Tbsp. Peach liqueur 2 Tbsp. fresh lemon juice 1/4 c. vodka 1 English hothouse cucumber 2 c. chilled Prosecco 1 1/2 c. chilled soda water 12 fresh mint leaves 1. Using a muddler or wooden spoon, mash the peaches with the liqueur and lemon juice in a large pitcher. 2. Stir in Vodka
Note: this can be made 4 hours ahead. Just cover and chill!
3. Cut 1/2 of cucumber lengthwise into 4 spears of garnish. 4. Thinly slice remaining cucumber.
5. Stir Prosecco, soda water, mint, and sliced cucumber into pitcher. 6. Fill glasses with ice. Pour cooler into glasses; garnish with cucumber spear
The verdict? Absolutely DELISH! It was extremely refreshing and not nearly as sweet as Sangria (which was a positive for the hubby). The only thing to note is that this only make 4 servings so if you have people over, I would at least double the recipe, if not more. PERFECT for a summer evening! Yes, Gwyneth, you really can do it all!