Let’s be honest, the best part about a Moscow Mule is the copper mug.

Without the mug, the Mule is just vodka, fresh lime juice, a bit of mint, and ginger beer.

With the mug, the Mule is the most refreshing drink on a hot day. It almost makes it worth it to be sweaty in the summer … almost.  It has become the “it” drink in recent years.

I became interested in Moscow Mules when I purchased this serving set at Sweet Salvage last year at about this time.

The Mule was introduced in 1941 as a way to promote Smirnoff vodka. For the full history of the drink and a recipe that is slightly sweeter than mine, check THIS out.

Since I’m lucky enough to have the copper pitcher and serving tray, I love to make a batch of the lime juice and vodka mixed together and then leave instructions for guests to add a 1/3 cup of the vodka mixture to an ice-filled mug, then top off with 1/2 bottle of ginger beer. Finish with a stir, a garnish, and drink with a straw.

The recipe below is for one drink. To make a batch, just multiply the ingredients by the number of mugs you have, set out a tub of chilled bottles of ginger beer, write out the directions and let your guests have fun making their own.

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This is a recipe I posted nearly four years ago, very soon after the birth of this blog.

Since it’s been so long and is buried deep in the archives, I feel it’s time to remind you about the summertime goodness and refreshment of my cucumber martini.

Cool cucumber, tart lime, luscious lime-simple syrup, herbal gin, and a boat full of ice  …  what more could a parched girl living in a sweltering, arid, suffocatingly hot, dry, scorched, oven-like desert want?

OK, honestly, maybe a bowl of ice cream … but even without the ice cream, this cocktail will do just fine!

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I made this pretty and festive punch to take to a Cinco de Mayo party last Sunday. Needless to say, it was a hit! So much so, that it ran out before the party was over. At that point, we were just pulling the pineapple rings out of the jar and eating them. I brought home the rest and poured light rum into the jar. I’ll now have the bonus of pineapple-infused rum… in a couple of weeks. Two for one – Gotta love that!

The recipe makes a huge batch – but it can easily be cut in half. I also doubled the simple syrup and plan to use it for mojitos over Mother’s Day weekend.

My excuse? Seriously, something has to be done with all the mint in my garden … before it chokes out everything else!

Plus, I saved the mint leaves used in the simple syrup. I’m trying my hand at sugaring the leaves … and making mint-flavored sugar at the same time. I’ll keep you posted on how that works out.

So much going on from just one punch recipe!

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Happy Belated 100th Birthday to Tax Day! Woot!

Yes, today is April 15th – Tax Day, but the actual birthday was about 10 weeks ago, on February 3rd. That day marked the 100th anniversary of the ratification of the 16th Amendment, which allowed for an income tax.

Since my husband is a CPA, it is both the bane and the livelihood of his existence. Congratulations, Dave, you made it through yet another tax season! What is this – your 33rd or 34th? Either way, you are my Man of Steel! My Superman!

I know I don’t tell you often enough, but it is true. I appreciate all you have done and all you continue to do for me and our family! xoxo

Yesterday, I woke up super early, before the sun, because a big ugly black bird, a grackle I believe, was sitting on the fireplace chimney of our master sitting room and he was yapping it up. The chimney creates a mega-horn effect that travels directly into our bedroom.

I went out front and threw rocks in his direction. I’m not very good at throwing rocks. I have no distance or aim, but he finally got tired of watching me try and flew off. If he returns tomorrow, I’m hauling out my Pellet Gun!

I normally reserve my prized pellet gun, given to me as a Mother’s Day gift many years ago, for pigeons. But if that bird starts up with me again…

I may not be good with rocks, but I am an excellent aim with that gun, just ask the loved ones of the pigeons who are no longer around. Enough said!

Anyhow, since I was wide awake and all riled up, I went out into my backyard and started checking out what was happening. It was a beautiful morning, so I took a bunch of photos and ended up posting them on Instagram.

Peaches, pomegranates, Cherokee Purple tomatoes, and the herb garden…

… which is being taken over by the oregano and mint at the moment! I need to get out there and do some serious cutting back!

Are you on Instagram? If so, I’d love to follow you. You can find me HERE.

I also made a big jar of sun tea. It is SO good, it’s already nearly gone… in only one day, with only one person drinking it… me!

Here’s the recipe – plus there are still a couple more garden shots at the end of the post.

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The second installment of Twelve Days of Christmas Gifts from the Kitchen.

On the second day of Christmas
My true love gave to me:
Cranberry Citrus Vodka
and a bottle of Tomato Dust

This crimson cranberry vodka is easy to make, just a little time-consuming because you must poke each cranberry to open it up so it will impart its goodness into the vodka. But it is time easily spent.  I used a wooden skewer and did the chore while I watched television. I was done in no time.

Make whatever quantity you want, but I can share with you that 3-pounds of fresh cranberries, 2 lemons, 2 limes, 3 tablespoons sugar, and a 1.75-liter bottle of vodka will make three 1-liter bottles of Cranberry Citrus Vodka.

You need to put this together at least 2 weeks before you plan to use it or give it away. When giving as a gift, it would be ever so thoughtful to include a Crantini recipe card with your gift. The recipe for the Crantini is at the end of the post.

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As previously mentioned, yesterday was my darling friend, Anne’s birthday. So, of course, Peggy, Anne, and I celebrated the joyous occasion together. They came over after classes today and I made a new summer cocktail which we enjoyed and were so happy to be able to have “girl time” together.  We called Connor downstairs to take our picture…and although he took about a dozen, not one of them came out clear, so I used an artistic touch called Fresco in Photoshop to “enhance” it a bit. Believe it or not, it is less blurry now than it originally was! I know, that’s hard to imagine – but true all the same. It’s all good because after a couple of these drinks we couldn’t tell the difference anyhow. Happy Birthday, Anne – love you dearly! xoxo

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I don’t know why, but I can’t get enough fish lately. Just the other day in a post, I said I was not into frying fish … two days later – here I am doing just that, go figure! I dedicate this recipe to Tram Mai, the host of Valley Dish (weekdays at 4:30 on Channel 12). When I was on earlier in the month making sweet jalapeño mini corn muffins, Tram asked what could be done with the rest of the jalapeño jelly in the jar.  I stammered and said something stupid about putting it on cream cheese and serving it with chips – hey that’s good stuff, but it was a totally lame answer!  Since then, another guest has used jalapeño jelly on the show. So, Tram here’s another one, especially for you…

The recipe calls for self-rising flour. If you don’t have any handy and don’t feel the need to purchase a one-pound bag and then only use the one cup needed here, you can make your own. I’m not sure if you know just how much valuable information is on this blog. Let me tell you, a lot! If you look over to the left, you’ll see a “Tip Index” and that puppy is loaded with good stuff…. including the very useful “conversion and equivalent charts”  Check it out sometime, and if you want to make that self-rising flour now, CLICK THIS LINK and it will take you to the conversion chart… scroll down until you see “Flour” and there it is, easy as pie!

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There is a multitude of things I like about this soup; #1 It is super green – one of my favorite colors, #2 It is super healthy – no roux or cream to thicken, and #3 It is super versatile.

Plus, it is perfect for St. Patrick’s Day thanks to its super greenness (only about 23 days away – yes I do count it down- I can’t help it – I’m 100% Irish !) It is already plenty healthy as is, but even more so when prepared vegetarian style using vegetable broth and tofu instead of chicken broth and chicken. And it is perfect for Lent, just replace the chicken with cooked and diced shrimp and you’re all set for a Friday night meal.

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