Woke up this morning feeling blessed, grateful. Thankful for the Almighty, His grace, love and guidance, for straying me into His kingdom; my beautiful family for the abundant love and support, I am alive and smiling; my friends, what can say, you are a bunch and I am delighted to have you in my life, would not trade you or pick you in a line up in a million years. You are forever in my heart. For the earth, thank you for letting me breathe, yes thank you! Happy Thanksgiving everyone. Have a gorgeous and blessed day! — On Thanksgiving Day
Cutting celery for the stuffing
Another leave for the stuffing
Seasoning the bird
Bird on the oven
ON THE MENU:
Mr & Mrs Thanksgiving
A meal with love. Happy Thanksgiving!
BBQ, friends, great time, don’t know about you but I had a blessed weekend. Hope you did too!
What? Memorial Day weekend and no b-b-q? It couldn’t be. Since I was not invited anywhere today; well, not true, just put it this way, I had enough of too much of a good time for one weekend, I put my spin on the good ole festivities but with one added flavor. No, it was not beer or Margarita either but Pisco. Yes, the peruvian drink. Oh yeah! It was oh oh oh sooo good.
Pisco, peruvian drink
Classical Recipe, for those not familiar with Pisco:
Take the classic pico sour and shake it over ice and strained, or in a blender with ice.
Prep Time: 10 minutes
Total Time: 10 minutes
• 1/2 cup sugar
• 1/4 cup water
• 1/2 cup key lime juice
• 1 1/2 cups pisco
• 3 egg whites
• 1 1/2 cups ice
• Angostura Bitters
1. Make sugar syrup: Put sugar and water in a pot and bring to a boil. Boil for 1 minute, remove from heat, and let cool.
2. Place sugar syrup, lemon juice. pisco, and ice in a blender, and mix well. Add the egg whites and mix until just frothy.
3. Serve in small tumblers, with a dash of bitters in the middle of the foam.
Tip: The ratio of 3 parts pisco to 1 part lime juice to 1 part simple syrup makes a strong, tart pisco sour. You can reduce the amount of pisco to make it a little less “fuerte”. The egg whites give the cocktail its traditional frothy top layer, but some people prefer to leave them out.