Summer Sangria

So my favorite drink to have on the weekends, at cookouts, at the beach, or if I happened to be stranded in the desert would absolutely, positively, have to be Sangria! It combines my love for a delicious glass of wine with the refreshing clink of ice and tasty fruit without giving it a weird watered-down taste.

I make it many, many ways, and it is never the same. I will give you measurements as a framework, but please, for the love of all things tasty, Do.Not.Measure. Well okay, you can measure, but don't worry about being crazy precise, because its all about how it tastes, and how all of the fabulous flavors marry together into a refreshing, straw-worthy, give-me-another-glass kind of way.

Summer Sangria
1 Bottle of Red Wine
1/4 of a 2L bottle of Sprite, or bubbly Lemon/Lime drink
1/3-1/2 cup of sugar
Juice of 1/2 lemon
Juice of 1/2 lime
Fruit

Mix all ingredients in large pitcher until it reaches the perfect level between sweetness and tartness. Let fruit of choice marinate for a few minutes for a stronger fruit-infused taste.

*Go-to fruit: Lemons, limes, Orange (sliced thinly with rind and placed in pitcher)
*Latest fav fruit: Strawberries, lemons, limes, and blackberries
*Preferred wine: Cabernet Savignon or Pinot Noir

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Soup in a Box?

So, I have to share something with you. Brace yourself. Boxed Soup. (Do not feel ashamed if you have the same confused look on your face that I did while staring at the Giada de Larentis section in Target.)

Giada is a soup genious. For $2.99 I got this:

And it was super simple!

Step 1: Sautee 3 strips of bacon or pancetta until crispy.

Step 2: Throw in entire box (4 cups) of Chicken broth.

Step 3: Throw in Seasoning packet and dried bean packet from Giada's box. Cook for 20 minutes.

Step 4: Throw in an entire bag of baby spinach.

Then stare at a fancy pot of soup that was absolutely no-fuss, grab a heaping ladleful spoonful, and enjoy!

Summer Pasta Salad

Dear PioneerWoman. Thank you for another wonderful recipe! It's 90 degrees out today and all I can think about for lunch & dinner is something cold and "vegetabley"....

Summer Pasta Salad

Thinly cut up 1 zuchinni into teeny triangles. These will be eaten raw in the pasta salad. Before you FREAK out and say "I do not like raw zuchinni" (like I did), and make up your mind that you will change the recipe and cook yours...Don't. Cut thinly, close your eyes and take a bite, and you will forever change your mind. It's like a decadent cucumber, and you get bonus points for being healthy and eating it this way. Trust. Me.

Next, add 1 pint of cherry or grape tomatoes. (And please forgive the sideways picture).

Next, chop up about 1/4 of a cup of fresh parsley and get your 1 lemon ready for squeezing. (And change your iphone picture over to Instagram settings for dramatic effect.)

Add parsley, and the juice of 1/2 a lemon to the bowl. (If you are a lemon-lover like me, add juice of one whole lemon). Add 3 oz of feta cheese....this is where your mouth will start to water.

Add 1/2 a box of cooked and drained, whole wheat pasta. Toss to your little hearts content. Add salt and pepper to taste, and Voila, a cold, "vegetabley" summer meal full of pasta goodness!

“Sun is shining. Weather is sweet. Make you wanna move your dancing feet.” — Bob Marley

Pinky Promise

So it has been 15 days since I have blogged. FIFTEEN. And this is me, pinky promising that I will never let it happen again!

So I'm looking forward to more recipie sharing, story telling, and fellowship again after this much needed Memorial Day weekend! So, on that note, have a FABULOUS Memorial Day weekend filled with JOY!

"Be joyful always!"

1 Thessilonians 5:16

Praise You in this Storm

Be anxious for nothing, but in everything by prayer and supplication with thanksgiving let your requests be made known to God.  And the peace of God, which surpasses all comprehension, will guard your hearts and your minds in Christ Jesus. 

Philippians 4:6-7

So, I had my tonsils taken out. And it has been just as awful, terrible as they say it would be. I actually had a bit of a setback with mine to top it off, where I had severe nausea from the medicine I was on and the little amount of food I could eat, and I ended up dehydrated, and in need of a super-strong nausea medicine that they typically provide to chemo patients. During this 3 hour stint of dehydrated misery, I prayed and I prayed for God to take the pain away. And it didn't disappear. I was yelling (in my head because I can't talk), "God, where ARE you?" And a song popped in my head, Praise You in this Storm, by Casting Crowns. Lyrics:

I was sure by now

God You would have reached down

And wiped our tears away

Stepped in and saved the day

But once again, I say "Amen", and it's still raining

As the thunder rolls

I barely hear Your whisper through the rain

"I'm with you"

And as Your mercy falls

I raise my hands and praise the God who gives

And takes away

[Chorus:]

And I'll praise You in this storm

And I will lift my hands

For You are who You are

No matter where I am

And every tear I've cried

You hold in Your hand

You never left my side

And though my heart is torn

I will praise You in this storm

So, rather than complain about how awful, terrible I have felt the past 2 weeks, and how awful I felt in those 3 hours, I will do just that. I will praise Him.

Praise God for:

1.5 weeks off of work

The fantastic outpouring of love from my dear family and friends

Popsicles and ice cream

Losing 6 lbs in one week

Bonding time with my hubby who has been an AMAZING nurse

Having quiet time to read 2 books

Healing, one day at a time. 

Banana Ice Cream

So, I have a chemistry experiment for you. Prepare to be wow-ed! Thanks to the fact that I had my tonsils removed, I have been seeking anything cold, creamy and soft to eat this week.  And my lil sis,who has spent many a month as a vegan in her life over at Olive it All, suggested I make my own banana ice cream.

Whaaat?

After she promised it was easy, I promised I would consider it. And I did.

Step 1: Freeze un-peeled banana.
Step 2: When banana is frozen, chop up into chunks.
Step 3: Put chunks in food processor.
Step 4: Whirl away until it magically turns into the consistency of ice cream!!
Step 5: Be amazed!
Step 6: Top with anything you'd like--I chose caramel.
Step 7: Eat the delicious, creamy, banana-y goodness.

Greek Tzatziki dip

So, I made up this dip for our small group this week to go with veggies--since I'm a Ranch-o-holic and my butt is not. It's healthy, it's easy to make, and it's super tasty!!

Greek Tzatziki Dip

1 cup Greek, nonfat yogurt

1/2 cucumber, seeded and finely diced

1 tsp dill

2 cloves garlic, minced

1 tsp salt

1 tsp pepper

1/2 lemon

1 tsp EVOO

Mix together ingredients, and taste to make sure the balance makes your taste buds happy. This will make a chunky and delicious (almost Ranch-like) tzatziki dip! Serve with toasted pita chips and veggies for dipping. 

**If you want a smoother consistency for the dip like I did, you can whirl it through the food processor to make it nice and creamy (but slightly more liquidy, thanks to the cucumber).**

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I also HAVE to share a favorite verse from last night, that is sure to help bring me peace in this week before my tonsillectomy! (Eek!) And maybe it's exactly what you needed to hear today too...

"There is no fear in love. But perfect love drives out fear, because fear has to do with punishment."

1 John 4:18

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