A year after McCarty began demanding all of my attention, I’m starting to find some time to get back to the things I love.  The magazine pile is out.of.control.  I have piles of them everywhere, subscriptions have long expired and am now getting around to reading that great issue of Sunset Magazine from April 2015.  It’s crazy talk, but I’m so glad to be getting back in the swing of things!

So, I wish I could tell you which magazine it was that had a lovely little article on Black Garlic.  I’d guess Bon Appetit probably.  Black Garlic is regular old garlic, fermented and aged until it’s black, sticky and almost paste-like.  They sell it at Whole Foods in these little bags, I think it was $5.99.  It’s smokey and a little sweet and has so much flavor!   A beautiful amazing bang of flavor!  I can’t even imagine all of the things that will be so much better with Black Garlic.  Pizza. Pasta. More crostinis.  (I decided to stick to meat, fruits & veggies today… it’s been like 22 hours without a carb and I’m already craving it so hard.)

So, I came home, slathered it on a bit of french bread and died.  Then I put together one of my favorite little salads (which is oh so good on it’s own!) and topped some toasted french bread and the black garlic.  Done.  Done.  Done.  Try it guys!

Black Garlic & Summer Salad Crostini

Ingredients

Black Garlic (found at Whole Foods)

French Bread

2 Peaches

1 basket of Cherry Tomatoes

1 container of Mozzarella

Olive Oil

Salt

Directions

Cut the french bread into slices and toast (I use the broiler function on my oven for about 5 minutes.)  Spread the french bread with black garlic (about one clove per crostini, but more if you really like!)

Cut the peaches, tomatoes and mozzarella into tiny pieces and mix with a few tablespoons of olive oil and sprinkle with salt.

Sprinkle the salad onto the crostini.  Enjoy!

Oh ya’ll, it’s summertime.  The Valley has hit 108 degree highs so far and I’m sure it’s only going to get worse for us.  When it’s this hot, I want nothing more than a refreshing cocktail!  After a long (ok, longish) “winter” of wine, I’m so excited to get back into the swing of cocktail creating!

This one started with some things I just had hanging out in the fridge…  A whole watermelon & some pineapple juice!  It was so hot and we were hanging out in the “pool” (please see here… I make fun, but it’s been kind of amazing and my husband loves it so much!).  So, pool drinks require rum.  And lots of it.  You guys, it’s real good and so satisfying!   Enjoy!

Summertime

Ingredients

2 oz dark rum (I used Whalers)

2 oz coconut rum (Malibu Rum takes me back to the college days!)

2 oz canned pineapple juice

2 oz watermelon juice*

3 sprigs of mint (2 sprigs torn, 1 for garnish)

Directions

In a cocktail shaker, mix the rum, the juices and the torn mint.  Shake and pour over ice.  Enjoy!

* Watermelon juice is so simple because watermelon is something like 95% water!  I throw chunks into a blender, blend, and then strain.  There’s not a whole lot left in the strainer, so if you like a little pulp, then skip that last bit!  You could likely do the same with the pineapple if you wanted to make your own juice!