My Thanksgiving Note

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

PREPARATION:

IMG_6364Cutting celery for the stuffing

IMG_6366Onion

IMG_6368Carrots

IMG_6371Another leave for the stuffing

IMG_6398The sauce

IMG_6384Seasoning the bird

IMG_6390

IMG_6392Bird on the oven

IMG_6444Green beans

IMG_6445The Sauce

IMG_6461The bread

IMG_6459Sweet potato

ON THE MENU:

IMG_6500Turkey

IMG_6497Beans

IMG_6427Glased ham

IMG_6498Mash potato

IMG_6507Bread

IMG_6499Sauce

IMG_6496Cranberry

DESSERT

IMG_6428Pie #1

IMG_6429Pie #2

IMG_6518Pie #3

20141127_172711Mr & Mrs Thanksgiving

20141127_172648A meal with love. Happy Thanksgiving!

And That’s How The BBQ Went

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.

20130525_210912Chicken

20130525_210759Salad

20130525_210933Corn

20130525_211311Pisco, 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

Ingredients:
•    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

Preparation:

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.

Serves 6-8
Source: http://southamericanfood.about.com/od/drinks/r/piscosour.htm