Hey Macrina!

If you love brunch like I do, than you must try Macrina Bakery in Queen Anne.  I popped in yesterday for a quick bite for lunch and was not dissapointed.   Their pastries are delicious and the desserts are some of the best I've ever eaten ---and believe me, I've enjoyed quite a few desserts.

  

It was so enjoyable that I stopped in again today for lunch; this time at the bakery in Belltown.  I enjoyed the Galette; a flaky quiche made with roasted wax beans, red peppers, and spinach.  I topped that off with their famous Lemon Tart.  It was divine!

If you live in Seattle definitely give this place a try!

Once S'more With Feeling

Nothing says Summer like camping and s'mores.  I am not keen on the camping idea, but love a good s'more recipe.  So I've decided to share some of my favs that I've discovered on Pinterest.  Most of my close friends know that cooking is not my fortae and these recipes are so effortless that even a non-cook like myself can make them.  So take 5 and enjoy these delicious treats!      

Photo Courtesy of the Chic Site

Lazy Day S'mores

Ingredients:

• 12 Keebler Fudge Striped Cookies
• 6 large marshmallows
• 1 Large Cookie Sheet

Instructions:

1. Turn oven on low broil with oven light on
2. Align cookies in the center of the cookie sheet; about 1/2 in. apart
3. Top each cookie with a marshmallow 
4. Place marshmallow topped cookies on the second rack
5. Toast until marshmallows golden; remove immediately
6. Place another cookie on top of the toasted marshmallow and gently press down
7. Serve warm; preferably with a glass of cold milk
8. Enjoy!

Photo Courtesy of Sunset Magazine

Candied S'mores

Ingredients:

• 6 Rolos or Reese's mini peanut butter cups (unwrapped)
• 12 Chocolate Wafers or Ritz crackers 
• 6 large marshmallows
• 1 Large Cookie Sheet

Instructions:

1. Cut each large marshmallow in half (I use scissors...it's easier)
2. Turn oven on low broil with oven light on
3. Align wafers in the center of the cookie sheet; about 1/2 in. apart
4. Top each wafer with the marshmallow half (sticky side down)
5. Place marshmallow topped wafers on the second rack
6. Toast until marshmallows golden; remove immediately
7. Place 1 Rolo/Reese's Cup in the center of the toasted marshmallow and gently press down
8. Top with second wafer and press gently
9. Serve warm; preferably with a glass of cold milk
10. Enjoy!

Lamb Shank Redemption

Memphis may be known for its barbeque, but the Emerald city is known for its plethora of  wonderful restaurants.  You can't turn a corner without finding a little treasure of a place, dashing with happy little patrons.  Not only is the food delicious, but the prices and the beer aren't bad either.  

However, deciding on just the right place can be overwhelming.  After much contemplation Thursday night, we settled on this wonderful little Meditteranean joint called Lola.  

We started with a refreshing spritzer.  

  

Followed by an appetizer, Dolmades.
By far the best dalmades I've tasted!  All ingredients are super fresh and are delivered daily from Lola's sustainable source, Prosser Farms.  The proof is in the pudding, and the pudding is delicious!

For our main course I had the Haloumi Cheese Kabobs.   

While the hubs enjoyed the Anderson Leg of Lamb.

I may have been caught stealing a few bites.  ;)

Grape Escape

A long week, deserves a long and refreshing weekend.  So sit back and relax with these real Summer Sipper recipes.  Absurdly easy, quick and completely delicious, but be warned it's difficult to drink just one!  

Photo Courtesy of The Minimalist Baker

Summer in a Glass

 created by The Minimalist Baker

It takes only 5 ingredients and serves 4; or 1

Recipe:

• 1 bottle of red Spanish wine (I like to use Campo Viejo Tempranillo Blend, but you can use any inexpensive bottle)
• 1 bottle of champagne or ginger ale
• 1/2 pineapple (chopped; roughly 1 cup)
• 1 naval orange (sliced round and then in half)
• 1  apple (diced)

Instructions:

1. Slice fruit and drop into large pitcher or carafe
2. Add champagne, then wine, and stir
3. Refrigerate until serving ~ 4-6 hours

Photo Courtesy of Julia Kent

Julia's White Sangria

created by Julia Kent
serves 4

Recipe:

• 1 bottle (750 ml) Chardonnay or Riesling (use for a sweeter taste)
• 1 litre ginger ale
• 1 apple (cored and sliced)
• 1 lemon (seeded and sliced)
• 1 lime (seeded and sliced)
• 1/2 bunch of seedless white grapes (frozen)

Instructions:

1. Place limes, lemons, and apples into pitcher or carafe
2. Pour 2 cups of wine over the fruit
3. Refrigerate and let sit for 1-hour
4. Add ginger ale until the pitcher is half full
5. Top off with more wine
6. Add frozen grapes

English Mojito

Recipe:

• 2 ounces Gin (preferably Hendrick's Gin)
• 8 ounces tonic water
• 6-8 fresh mint leaves
• 5 lime wedges
• 3 slices of cucumber

Instructions:

1. Peal and slice cucumber
2. Muddle the mint and lime and place in the bottom of glass
3. Pour gin over the mint and lime
4. Add tonic water and cucumbers 
5. stir and serve