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Lime-y Thyme-y Gin Gimlet


It’s true. It is September, it’s supposed to be fall-ish, but truth be told it’s still hot and muggy in the south. I thought this would be a great last hurrah cocktail before we start changing out our wardrobes. Without further adieu, my Lime-y Thyme-y Gimlet:

Lime-y Thyme-y Gin Gimlet

  • 1.25 oz Bombay Sapphire Gin
  • 1 oz Fresh squeezed Lime Juice
  • 1 oz. Thyme Syrup
  • 1 thinly sliced lime and a sprig of fresh thyme

    Thyme simple syrup

  • 2 tablespoons lime zest
  • 2 tablespoons lime juice
  • 1 cup sugar
  • 1 cup water

    Put all ingredients in a small pot , simmer for 10 minutes let cool.
    The syrup can be stored in a jar for up to 2 weeks.

    Pour the gin, lime juice, and thyme syrup into a mixing glass half-filled with ice cubes. Stir well.
    Strain the mixture into a cocktail glass and garnish with the lime slice and fresh thyme sprig.

    PS Catch me on the Today Show this morning in the 9 am hour!

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  • Summer Sustainable Living

    Sustainable living can still be beautiful. It’s all about repurposing household items that most people throw out, by using them in new, creative ways. Glass jars that condiments come in can be washed and reused for homemade pesto or tapenade.

    Another fun way to use ball jars is to display food, like layered desserts or salsas. Keep bugs and insects out by keeping the lids on your jars until you eat your treats. Whether your guests are sitting at a table or lounging in the grass, they’ll find it easy to eat out of these jars. Tie a bamboo spoon around the jar lid with string or twine for a functional but lovely presentation.

    Ball jars are all the rage, but most people used to throw theirs out! I often use old jars for floral arrangements. Loose clippings from your yard arranged in several jars make a pretty tablescape. To create ambience, place small votive candles in additional ball jars for twinkling lights around your space.

    I also love cute composting bins. They hold great fertilizer for your yard, and they’re easy on the eyes! This bin that I have goes with my rustic but industrial aesthetic, so I don’t mind having it in the house. Just put all of your leftovers (like apple cores, watermelon rinds, etc.) in the bin. When it’s full, take it to a large outdoor compost. Once the contents are all broken down, you can use them as an all-natural fertilizer for your plants and yard. Waste not, want not … you’ll have healthy flowers, too!

     photos via google images
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    memorial day weekend! enjoy the outdoors

    I have recently become a lifestyle contributor for Hayneedle.com, it’s been a ton of fun writing for them about entertaining outdoors. All summer I will be posting great tips for living outside and loving it. Here’s the first of many , have a great weekend be safe and enjoy the outdoors.

    My family and friends spend a lot of time in my garden and on my patio, so I like those spaces to feel like an extension of my living and dining rooms. The way I achieve this is by arranging furniture in ways that encourage relaxation and/or conversation. I love a big dining table with a mix of chairs – if they’re under a grapevine-covered arbor, even better! I also have several cool Adirondack chairs surrounding a fire pit so people can kick back and linger any time of year. I especially like taking it outside to make s’mores after a very formal dinner … to shake things up a bit!

    adirondackchair

    firepit

    gardenphotograph

    Fire and Ice S’mores
    • Vanilla marshmallows from Cacao, http://cacaoatlanta.com
    • Love Bar – deep, rich dark chocolate from Cacao, http://cacaoatlanta.com
    • Healthy graham crackers – available at specialty markets like Whole Foods
    • Vanilla ice cream
    • Sea salt
    • High-quality olive oil
    Vanilla Bean Ice Cream
    • 2 cups heavy cream
    • 1 cup whole milk
    • 3/4 cup sugar
    • 1/8 teaspoon salt
    • 3 vanilla beans – split lengthwise
    • 2 large eggs
    Directions:

    Combine cream, milk, sugar, and salt in a heavy saucepan. With the tip of a knife, scrape seeds from vanilla beans into cream mixture, then drop in pods. Heat cream mixture just to a boil. Whisk eggs in a large bowl, then add hot cream mixture in a slow stream, while whisking. Pour mixture into saucepan and cook over moderately low heat, stirring constantly, until slightly thickened and registers 170°F on thermometer (do not let boil). Pour custard through a fine-mesh sieve into a clean metal bowl, then cool, stirring occasionally. Chill, covered, until cold, at least 3 hours. Freeze custard in an ice cream maker. Transfer to an airtight container and put in freezer.

    To Prepare Servings:

    Have guests assemble their S’mores outside by the fire. In the meantime prepare individual bowls or glasses with a scoop of vanilla ice cream drizzled with a teaspoon on Olive Oil and sprinkled with sea salt, have guests grab a bowl and dip their S’more into the ice cream. *Cooks’ notes: ·To cool custard quickly after straining, set bowl in a larger bowl of ice and cold water and stir until chilled. ·Custard can be chilled up to 24 hours.

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    enjoy the garden before the summer heat

    My family and friends spend a lot of time in my garden and on my patio, so I like those spaces to feel like an extension of my living and dining rooms.  The way I achieve this is through arranging furniture in ways that encourage relaxation and/or conversation. I love a big dining table with a mix of chairs, if it’s under an  grapevine covered arbor even better!

    I also have several cool Adirondack chairs surrounding a fire pit so people can kick back and linger any time of year. I especially like taking it out side to make s’mores after a very formal dinner to shake things up a bit.

    {Fire and Ice S’mores}

    Vanilla Marshmallows from Cocoa~ http://cacaoatlanta.com/

    Love Bar, deep rich dark chocolate from Cocoa ~ http://cacaoatlanta.com/

    Healthy Graham Crackers, available at specialty markets, like Whole Foods.

    Vanilla Ice cream

    Sea Salt

    High quality Olive Oil

    {Vanilla Bean Ice Cream}

    2 cups heavy cream

    1 cup whole milk

    3/4 cup sugar

    1/8 teaspoon salt

    3 vanilla beans, split lengthwise

    2 large eggs

    Combine cream, milk, sugar, and salt in a heavy saucepan. Scrape seeds from vanilla beans with tip of a knife into cream mixture, then drop in pods. Heat cream mixture just to a boil. Whisk eggs in a large bowl, then add hot cream mixture in a slow stream, whisking. Pour mixture into saucepan and cook over moderately low heat, stirring constantly, until slightly thickened and registers 170°F on thermometer (do not let boil). Pour custard through a fine-mesh sieve into a clean metal bowl, then cool, stirring occasionally. Chill, covered, until cold, at least 3 hours. Freeze custard in an ice cream maker. Transfer to an airtight container and put in freezer. Cooks’ notes: ·To cool custard quickly after straining, set bowl in a larger bowl of ice and cold water and stir until chilled. ·Custard can be chilled up to 24 hours.

    {To prepare servings}

    Have guests assemble their S’mores outside by the fire.

    *Equipment ~telescoping skewers from Restoration Hardware~ http://www.restorationhardware.com/catalog/product/product.jsp?productId=prod1209102&categoryId=cat180062

    You in the meantime prepare individual bowls or glasses with a scoop of vanilla ice cream drizzled with a teaspoon on Olive Oil and sprinkled with sea salt, have guests grab a bowl and dip their S’more into the ice cream…YUMMY Mc Yumster!

    for more entertaining and summer decor tips go to my hayneedle blog! + stay tuned for a super cute video of us making this recipe, coming soon…

     

     

     

     

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