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Free Grilling Ebook Today ’til Monday!

Starting today “No Frills Grillin” will be available for free until midnight on Sunday.  Follow the link here to download from Amazon for your Kindle or Kindle app for ipad.

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Also take a look at my last post for the recipe I tested from the ebook.

Grilled Peaches with Ricotta and Honey Almond Sauce

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Happy Grillin’!

Lauren

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Grilled Peaches and Ricotta Topped with Almond Honey Sauce

Our new ebook has just hit the digital bookshelves and is available exclusively at Amazon.  The publisher is icook2day and they are the sister agency to the company I work for-  StockFood.  The e-cookbook is called “No Frills Grillin’ “.  I decided to try the Grilled Peaches recipe for you here and you are welcome to try it out and send your review.

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Grilled Peaches and Ricotta topped with Honey Almond Sauce

Ingredients

6 ounces flaked almonds

6 tablespoons honey, divided

1 teaspoon pure almond extract

4 ripe peaches, rinsed and wiped dry

1 fresh lemon

1 cup ricotta cheese

2 tablespoons sugar

Method

1. Prepare grill for indirect grilling and preheat to medium-high heat.

2.  Cut the peaches in half and remove the stone.  Oil the grill grate and place the peach halves on the barbecue, cut side down.  Grill for 8 to 10 minutes, until peaches are soft. Watch carefully.

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3. Toast the almond flakes in a dry frying pan.

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Then place in a small bowl and combine with 4 tablespoons honey and almond extract, gently mix.  Set aside.

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4.  Meanwhile, rinse the lemon and rub dry; grate the zest.  Squeeze 1 tablespoon of juice from the lemon.  Combine the ricotta cheese, sugar, lemon juice and lemon zest and mix until smooth and creamy.

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5.  Spoon half of the ricotta into 4 serving bowls.  Brush each peach half with the remaining honey, place one peach half cut side up on top of the ricotta cheese, top with the remaining peach half, followed by a generous spoonful of the remaining ricotta cheese.  Spoon the honey almond sauce over the top.  Serve warm.

*Note* I used our grill pan inside because our outdoor grill is not set up yet.  I would say you would only need about 5-7 minutes on the grill with this method.

Happy Grilling!

Lauren

Vino, Vida, Vici

I wined, I saw, I conquered!  Alex and I shared a lovely evening at home with friends and family while we hosted a Wine Shop at home event.  Renee Curtis was our wine educator for the evening and walked us through the subtleties and nuances of three sweet whites and three bold/spicy reds.  We paired these with a few interesting bites to change the palate.   Good times were had by all and we were happy to enjoy our “new to us” deck furniture donated by Alex’s wonderful parents.

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I also got to do a craft I’ve been saving for about a year now- Tiki wine bottles!  I got the design from Design Sponge.

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Cheers from the Lears!

Lauren

Light Summery Cocktails and Pickled Cherries

I’m back on the raw diet in full force which means I am trying to look for healthier options when happy hour comes around.  I found this deliciously light and sweet Red Red “Vine” Cocktail on yummly.

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You’ll need:

  • 12 Fresh Concord grapes
  • 2 oz Bulldog Gin
  • 2 Fresh mint leaves
  • 1 (.25-inch) slice Fresh ginger
  • 3 Lemon wedges
  • 1 tsp Raw sugar
  • Club soda

Directions:

In a shaker, muddle the grapes. Add the remaining ingredients except the club soda and fill with ice. Shake well and double strain into a highball glass filled with fresh ice. Top with club soda and garnish with a mint leaf and a grape cluster.

I’ve also learned about the many healthy benefits of eating fermented items such as pickles and sauerkraut so I was delighted to find this recipe for pickled cherries in the new Sweet Paul magazine.

Pickled Cherries

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1 quart sweet cherries ( I used both Bing and Rainier and the sweetness of the Rainer worked much better with the sweet and spicy recipe)

You’ll Need:

2 cups white wine vinegar

2 cups water

2 3/4 cups sugar

2 tablespoons honey

1/4 teaspoon salt

zest of 1 lemon

4 bay leaves

2 hot peppers

Directions:

1. In a medium sauce pan, combine all ingredients except cherries and bring to a boil.

2. Lower heat and simmer liquid for 5 minutes to infuse with flavor.

3. Add cherries, continue cooking for 2 more minutes, and remove from heat.

4. Let cool and and serve or refrigerate.

I also made an adaptation of the cocktail above with the leftover juice from this recipe.

 Pickled Cherry Cocktail

1 part cherry pickling juice

1 part gin

1 part club soda

add one pickled cherry to drink

Enjoy!

Lauren

Wedding Dress Preservation- Yes or No?

Sorry for the long recess on my part- I’ve been putting a lot of focus into my photo studio and website, Lola Studios. 

I recently submitted my wedding dress for the wedding preservation that came with a discount when I got my dress.  My wedding was last August and I finally found the time to do it. There was never a question of whether or not I should do it.  But after packing all its fluffiness into a trash bag and shipping it across the country; I started to wonder.  It wasn’t until it came back to me this week that I felt a little remorse over not being able to see it hanging in the closet in all its glory.  However, I have to remind myself and my husband that this is for the best and that it may not stand the test of time without the anti-yellowing protection and air tight seal.

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Plus, David’s Bridal did a pretty snazzy job keeping the form to the top.  It’s an impressive presentation.

I’m curious to hear other peoples’ opinions on the topic.  Have you or have you not?  Would you want to?

Thanks!

Lauren

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