Archive for July, 2009

Melon Coolia

We’ve been on a sparkling wine kick this summer—it seems to beat the heat better than anything else. This recipe is from “In the Land of Cocktails,” a book my friend Dawn gave me last year. Bryan pointed out that this wasn’t the most masculine of drinks, but he didn’t seem to mind!

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Melon Coolia

1 ounce Midori

1 1/4 ounce simple syrup

1 1/4 ounce sour mix

2 ounces Champagne

Combine the Midori, simple syrup and sour mix to a cocktail shaker filled with ice and shake. Strain into a flute and top with Champagne. Garnish with honeydew melon and a maraschino cherry on a cocktail pick.

Adieu, ballet.

Ava had her final ballet class last night, and the parents (squirming toddlers optional) were invited into the classroom to observe and take photos. I’ll post videos later this week, but here are a few quick shots.

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Olivia Fix

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Happy birthday, Katie!

Katie

P.S. Call Mom.

Welcome, Wises!

My good friend Dawn just started a blog, Two Wise Kids and a Blog. I am looking forward to the upcoming Bradon and Cameron fixes, and with any luck, Dawn will post about her unparalled baking skills, too!

Overheard

Bec: How’s the pepperoni pizza?

Bry: Marginal.

Bec: Really? What’s wrong?

Bry: I have no idea.

Bec: Maybe the turkey pepperoni.

Bry: Yeah, why do you buy that?

Bec: It’s like 70 percent less fat.

Bry: But it’s 100 percent more terrible.

Roasted Banana Birthday Cupcakes

Ava and I made Roasted Banana Cupcakes with Honey-Cinnamon Frosting for Tom’s 30th birthday, which is today. Happy birthday, Tom!

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The recipe, from Martha Stewart Cupcakes, starts by roasting whole, unpeeled bananas in an effort to increase their sweetness. As a result, the recipe has a bit less sugar than other cupcake recipes. The final step is to incorporate beaten egg whites into the batter. I can’t quite master this technique–I either over-process the batter and eliminate any potential for the fluffiness that should result, or  I don’t go far enough and end up with lumpy cakes. Any tips out there? This is a great recipe otherwise!

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