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Category: Movies

One of Us Is Lying & Spicy Hot Edamame

Let’s all imagine the typical American High School.  Five teenagers have been called into detention.  And they are:

  • A beauty queen
  • A star athlete
  • A straight-A brainiac
  • The local bad boy motorbike riding drug dealer and,

Okay I know by now most of you are SCREAMING….Yes, we all know the plot to The Breakfast Club.  Is there a point to this?  And can we get to it?  Maybe like today?

Spicy Hot Edamame (2)

Well hold your horsies because this is not The Breakfast Club.  Because the fifth member of this little team is not an introverted Ally Sheedy but Simon who is the creator of a malicious but hugely popular gossip app.

And wait for it, this is where it gets AWESOME….Because, by the end of the detention, Simon is dead. 


By peanut oil.

Peanut oilThe beauty  queen, the athlete, the brainiac and the bad boy are our main suspects. Because they all have something to hide. Something that somehow Simon has found out about.  Something that he is about to publish to the entire school via his vicious little app.

Did I hear someone say motive?

Welcome to “One of Us is Lying” by Karen McManus.

I loved this book. As much or maybe even slightly more than I love The Breakfast Club.  Which is immense because I adore that film.   I read this in one sitting, on route from Melbourne to London earlier this year and believe me, if anything could make that hideously long journey more enjoyable it was this.  . 

BC One of us is lyingAs soon as I began reading One of Us is Lying I knew I wanted to blog about it. And I wanted to blog about with a recipe that featured our killer ingredient peanut oil.  The Spicy Hot Edamame from the Itsu Cookbook  fit the bill perfectly.  It’s Edamame stir fried in peanut oil with garlic, ginger and a splash of soy sauce.  Quick, simple delicious!

Spicy Hot Edamame 3

One of Us is lying is an immensely enjoyable read.  There are so many reasons to love it – the Breakfast Club type plot, the murder  mystery element, the well drawn characters, the speedy pace, the foody murder weapon.  It is smart, funny and will keep you guessing.  And this is a debut novel!  I cannot wait to see what Karen McManus does next.  This is the best book I have read this year by a mile.

BFclub3You can find the recipe for Itsu’s Spicy Hot Edamame here.

It is a delicious snack or side whether or not you read the book.  But you should definitely read the book. And the edamame make a great reading snack!

Spicy Hot Edamame (2)Breakfast Club / One of Us Is LyihgLet’s end this in the only way possible – a John Bender fist pump and the strains of Simple Minds “Don’t you forget about me in the back ground. 

Have a wonderful week.

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The Dishiest Dish – Rhubarb, Rose and Passionfruit Sorbet

 We are having a lovely spurt of late summer…OMG, it’s autumn now….warm weather, just perfect for enjoying this delicious rhubarb, rose and passionfruit sorbet.

Rhubarb, Rose and Passionfruit SorbetLet’s talk about it shall we?

  • It’s fruity, tangy and not too sweet so incredibly refreshing on a hot day.
  • It is the most glorious shade of pink.
  • The passionfruit and rose water make it smell like a summer garden.
  • It has a  Rhubarb Almond Shard
  • And is sprinkled with Rhubarb Crumble Dust
  • And for the cherry on the top, it’s got…well…a cherry on the top.

I based this recipe on the Rhubarb and Rose Sorbet in Hugh Fearnley Whittingstall’s River Cottage, Light and Easy which was my selection when we did a stint on Celebrity Chefs for Tasty Reads. I usually find Hugh very engaging, hence choosing the book, however I admit I have struggled with it a bit.  I’m all for dairy and wheat free however it just seemed like a bit of a chore, not to mention expense to have to buy new ingredients for just about every dish – this one has buckwheat flour, that one had chestnut flour, the other had chickpea flour.  Never even mind the expense.  Who has the space?

But I pretty much had everything for the sorbet, except the rhubarb already.  I also had a little passionfruit left over from the Valentine’s Day Soufflé so I popped that in as well. 

Rhubarb, Rose and Passionfruit Sorbet26 Week Challenges

These have been a bit of a disaster.  I downloaded an update to my phone weekend before last. And it killed it.  #epicfailnexus5  The phone would no longer read the sim card.  So after spending the weekend trying every fix available on Google on Monday I got a new sim card, even though I kind of already knew it wasn’t the sim card.  On Tuesday the phone went in for a service.  Then there was a WEEK of daily calls of “Is it fixed?  “Is it fixed? Is it fixed?”  Then after seven days they said “Oh, we now know it’s not hardware, it’s software” and they got a “I KNOW IT’S NOT HARDWARE I TOLD YOU IT WASN’T HARDWARE ONE WEEK AGO.  YOU HAVE SPENT A WEEK WASTING MY TIME AND YOUR TIME. JUST PUT IT BACK TO WHAT IT WAS BEFORE THE UPDATE” And an hour later it was fixed.  Seriously I hate being such a bitch to service people.  But really.  A week.

A week where, I was without my meditation app and my flexibility app.  So they fell by the wayside.  I downloaded some mediation podcasts to my ipod.  Which promptly broke. 

Oh and my car wouldn’t start this morning.

Technology hates me. 

On the more positive side, my March resolution of 6 weeks without Candy Crush is going amazingly well! 

Silver linings!

I’m starting a new challenge today:

The Persiana Project

As of now, I have 32 dishes left to cook from the very many I marked as “Want To Cook” in Persiana.  Sabrina Ghayour’s new book comes out in 50 days.  Technically, I can cook them all between now and then.  Realistically, it is unlikely however, to raise the stakes, I have made a deal with myself not to by Sirocco until I have cooked the 32.  And I REALLY want that new book.

We’re going to be eating a LOT of Middle Eastern Food over the next few weeks.   I can’t wait!


The Shut Eye – Belinda Bauer

Loved it – a great thriller about a missing child and a suspect psychic.

When We Were Invincible – Jonathan Harnisch

I feel really bad about saying that I am not enjoying this because it seems quite ungrateful seeing as I got it for free off Net Galley.  But I am half way through and I ‘m really struggling.  The plot…what there is of it….revolves around a teenager who suffers from Tourette’s and his life at an elite prep school.  I’m finding it all bit too stream of consciousness-y; with not nearly enough context for me to be able to enjoy the story.

Ummmm….let me think of some positives….

  • It’s very likely a very real description of being in the head of someone who is mentally ill. 
  • It’s short. 
  • I love the cover.


I watched the movie Compliance and it totally ooked me out.  Seriously, watching it made me feel dirty.  Several times I wanted to turn it off  because it was painful to watch. Having said that I would actually recommend it.  But be warned it is TOUGH going.  It will also make you question every person who ever calls you on the phone.  Not a bad thing really seeing as it is based on true. 

Then I watched The Breakfast Club.  Damn, I love that movie!  And it made everything all right with the world again.   And I spent about three days walking around singing “Hey, hey, hey, hey….”

I’m still not trusting anyone who calls me who is not on my speed dial though.


I haven’t been cooking much as I have been working all the hours!  I have been living on toast or things from the freezer.  Hopefully things will slow down soon because next week I have marked out to cook:

  • Margaret Fulton’s Quail in Vine Leaves with Muscat Grapes
  • Sabrina Ghayour’s Safavid style beef pastries
  • Laurie Colwin’s Broccoli Salad

Ok, here’s the recipe for the Sorbet:

Rhubarb, Rose and Passionfruit Sorbet
A lovely light, refreshing sorbet, not too sweet with a glorious pink colour.
Write a review
  1. 750g rhubarb
  2. 75ml orange juice
  3. 75g passionfruit pulp
  4. 100g caster sugar
  5. up to 50g icing sugar
  6. up to 2 tsp rose water
  7. 100g passionfruit pulp
Rhubarb Crumble Dust & Almond Shard
  1. 18 Rhubarb Crumble boiled lollies (or any fruit flavoured boiled lollies)
  2. 100g flaked almonds
  3. Oil
To Serve
  1. Ice Cream Cones
  2. Maraschino Cherries
  1. Trim the rhubarb and cut into 3-4cm lengths. Place in a large saucepan with the caster sugar and the orange juice.
  2. Bring to a simmer and cook gently until the rhubarb is completely soft. Puree in the pan until smooth.
  3. When cool, stir in the passionfruit.
  4. Taste and add the icing sugar as required.
  5. Stir in the rosewater. Start at about 1/4 teaspoon and add it gradually until you get your desired level of rosiness.
  6. Chill until cold and churn in an ice cream maker until soft set, then transfer to a freezer container and freeze until cold. Alternatively, pour the mixture into a freezer container and freeze for an hour. Then remove from the freezer and break up the frozen sides, pushing them into the softer centre. Return to the freezer and repeat every hour until the mixture is soft-set.
  7. Then let it freeze solid.
Rhubarb Crumble Dust
  1. Place the boiled lollies in your blender and grind into a powder.
  2. Remove a third of the mixture to sprinkle over the top of your sorbet as your dust.
Almond Shard
  1. Heat your oven to 180C
  2. Line a baking tray with baking paper and lightly grease. I used coconut oil.
  3. Sprinkle the paper with the almonds, then with the remaining crushed lolly powder.
  4. Place in the oven until the lollies melt.
  5. Remove from the oven and all to cool.
  6. Break into shards
To Serve
  1. Place two scoops of sorbet into an ice cream cone.
  2. Sprinkle a teaspoon over the Rhubarb Crumble Dust over the icecream, stab with an Almond Shard and top with a cherry.
  3. Enjoy!
Adapted from River Cottage Light and Easy
Retro Food For Modern Times
Have a great week!  And let me know what you’ve been cooking, reading, watching! 

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Frikkadels – The Danish Girl Goes To Sri Lanka

I am reading The Danish Girl for  book club.  I am not that far into the book  – so there are  no spoilers here for anyone who may be concerned but there was a part very early in the book that blew my teeny mind and most likely not at all for the any of the reasons you might be thinking!

Here is the passage:

Even with his eyes closed, standing shirtless in front of his wife felt obscene.  It felt as if she’s caught him doing something he had promised he would avoid – not like adultery, but more like resuming a bad habit he’d given his word he would quit, like drinking aquavit in the canal bars of Christianshavn or eating frikadeller in bed”

 – David Ebershoff, The Danish Girl

In Sri Lankan Burgher cooking, we have a delicious meatball called a Frikkadel.  The name was too similar to the frickadeller found in The Danish Girl for me not to undertake some extensive research.  (Otherwise known as googling the word Frikadeller.) And yes, they are pretty much one and the same.

Knowing this also helped to fill a gap in my knowledge about these meatballs.  I have long wondered why they are flavoured with dill which is not used that much in Sri Lankan cooking.  But it is used a lot in Scandinavian Cooking.  Mystery solved!

I cooked some ages ago and never got around to posting them so here are my Friikkadels. 

FrikkadelsSri Lankans would not normally eat frikkadels in bed but they would be quite commonly handed round at a drinks party as a “short eat” which is what we call finger food.  

Here is the “official” description from the delightful ( but totally demented) Daily News Cookbook, a bastian of Sri Lankan Cooking.

“The term “short eats”  was originally used to describe the dainty sandwiches, dry cheese or other savoury biscuits, potato chips and miniature sausages accompanying the drinks at sherry or cocktail parties which usually began at six o’clock in the evening and lasted for a couple of hours at the most….

The chief requisite of short eats is that should appeal to the eye as well as the palate; but they must also be easy to eat –  that is, small enough to be conveyed to the mouth with the fingers or, at the most, a small wooden pick”

Frikkadels2My frikkadels were eaten as short eats with a dollop of date and tamarind chutney and a garnish of coriander. However, the best, best, best way to eat your frikkadels – better than a short eat or even in bed is as part of a lampries.

Part of a what you ask?  One day, when I have an infinite amount of time on my hands I will make one for you.  And your minds will be blown by the awesome deliciousness of them.  It’s unlikely to happen in the foreseeable purely because of the seven billion things that need to be included.  For the lampries is a little pack of many items of Sri Lankan delciousness.  Traditionally this would be cooked and served in banana leaves but nowadays alfoil is also used.  The lampries contains:

  • Ghee rice
  • Lampries Curry – made with chicken, lamb beef and pork.  I know it sounds mental but it’s so good! 
  • Frikkadels
  • Brinjal Pahi – which is an eggplant pickle
  • Coconut Sambal
  • Prawn Blachang – which is a dried prawn pickle type thing.  Ish.

Now do you see why I will most likely never make this myself? Not only do you need have all of those things.  But they all have about twenty ingredients each.  To make lampries tis a labour of love.  Which is why we buy them frozen. The best are straight from the kitchen of a little old Sri Lankan  lady.  Next best is from your local Sri Lankan cafe or restaurant. 

And here is one that I ate at The Dutch Burgher Union when we were in Sri Lanka last year:

Lampries with Frikkadels

This was voted the best lampries in Colombo in a Yamu Survey:

My favourite way of eating a lampries is to eat one of the frikkadels first.  Then the rest.  Then the second frikkadel as the very last thing.  Kind of like the cherry on the top!

Frikkadels came to Sri Lanka from the Dutch who borrowed them from the Danes. There is also a South African version also via the Dutch.  Frikkadels can also be found in many other countries of Northern Europe.  This is certainly the little meatball that could!

Delicious Sri Lankan /Dutch / Danish meatballs
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  1. 500g minced beef - do not use the leanest type, you need a higher fat content to keep the frikkadels moist
  2. 1 large red onion, finely chopped
  3. 1 large garlic clove, finely chopped
  4. a piece of ginger about the same size as the clove of garlic, grated
  5. 1 tsp black pepper
  6. juice of 1 lime
  7. a large pinch of ground cloves
  8. a pinch of cinnamon
  9. a pinch of grated nutmeg
  10. 1/2 tsp salt
  11. 2 sprigs of dill, finely chopped
  12. 2 eggs
  13. 1 cup of bread crumbs for coating
  14. Oil for frying, ideally coconut but peanut will do
Optional Ingredients
  1. Lime wedges to serve.
  2. Coriander leaves to serve
  3. Chutney or sweet chilli sauce to serve
  1. Separate the eggs.
  2. Mix the minced (ground) beef, onions, ginger, garlic, pepper, lime juice, cloves, cinnamon, nutmeg dill and salt thoroughly with the egg yolks.
  3. Form into balls the size of large marbles.
  4. Beat the whites of the eggs with a fork just enough to break them up but without frothing.
  5. Dip the balls into the eggs whites then roll in the crumbs so they are well coated.
  6. Heat the oil in a deep pan until boiling then fry the frikkadels a few at a time.
  7. When cooked through they should be crisp on the outside and juicy on the inside.
  8. Keep hot, draining on kitchen paper.
  9. Serve with a wedge of lime, chutney or as part of a lampries.
Adapted from The Daily News Cookbook
Adapted from The Daily News Cookbook
Retro Food For Modern Times
 Why not try some at your next party?  Or in a lampries?  Or even in bed?

The Danish Girl does not open here until the end of the month.  Have any of you seen it?  What did you think?

Have a fabulous week!

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The Dishiest Dish – Fruit and Nut Gingerbread Loaf

What a week!  Some weeks are diamonds and this week everything I  made turned out really well and there was not much to choose between them.  So I thought I would talk to you about them all.

Fruit and Nut Gingerbread Loaf3

First up there was a mash up of this recipe from Donna at A Cookbook Collection which is a super blog that I read all the time:

And Niki Sengit’s entry for Goat Cheese and Walnut from The Flavour Thesaurus where she says:

“Paneer is a white tablet of feta as smooth as a bar of Ivory Soap and usually scattered with crisp walnuts.  It’s generally accompanied by sabzi, a thicket of fresh herbs, to offset it’s richness.  There will be plenty of mint, plus tarragon and dill, bulbous scallions and, nestled somewhere in among the sprigs and leaves, little radishes like baby robins in their next”

This OMG, I want to eat it right NOW delight is on the menu at a restaurant called Patogh on the Edgeware Road in London.  And next time I’m there?  I’m there!

Not being there, I made my own and I threw in a heap of roasted grapes à la Donna too!  And it was so good!  I love being able to nibble food from a platter and this recipe will feature on my Friday night grazing platter all grape season!


Roasted Grapes with Feta & Sabzi

For a delicious main meal I made some Crab and Corn Fritters from this recipe from Australian Gourmet Traveller. 

Corn and Crab Fritters

For a sweet treat I made a toasted marshmallow pavlova which was A-MAZING – even if I do say so myself. I am working on this for a future post.  In case that one turns to crap, here is the prototype which I am very happy with.

Toasted Marshmallow Pavlova

Also in the sweet realm but at the opposite end of the spectrum was a fruit and nut gingerbread loaf with lemon icing.  The pavlova was light as air and so pretty.  The gingerbread loaf was not nearly so pretty but wow! It was kind of like a line backer against the pavlova’s ballerina, in the best possible way.  So full of flavour.  And quite right for the time of year!  Also, like a good wine, this baby just gets better with age. And it lasts.  It kept for about a week in the fridge. It probably would have kept for longer, we just ate it all. 

Fruit and Nut Gingerbread Loaf

This week, I am looking forward to cooking

Light, Lunch, Starter or Salad: Italian Stuffed Deli Loaf

The Main Event: Chicken, Mushroom and Walnut Cannelloni from Katie Quinn Davies for the Cookbook Guru

Sweet Dreams: Honey Pots

In Other News I Have Been


Another bit of a cookbook binge – I bought the next two Tasty Reads book club books.  And as my Christmas present to myself, the new Nigella:

Books Collage2


I gave up on The Reckoning.  Life’s too short for a book you don’t enjoy.  I have started the December t book club selection,  The Secret Chord by Geraldine Brooks.  Personally, I would not have chosen to read this in a billion years – the fictional lives of Biblical characters not being high on my list of interests but I am finding myself increasingly drawn into this story.  Which is exactly why I joined the book club – to widen my reading horizons. 

I also gave up on The Last Werewolf.  I am now listening to Time and Time Again by Ben Elton on audio which so far (1 disc in) has been great.  And I do love a bit o’ time travelling!   Only problem with this is that I keep thinking it is called Time After Time and I have had that Cyndi Lauper song in my head for DAYS!!!!

I have also joined two Good Reads challenges in an attempt to reduce my huge pile of books to be read shelves.  I am not going to tell you how many books are on these shelves because I don’t want any one judging my book hoarding tendencies.  Just think of a number.  And double it.  And my TBR is still probably bigger.  Hmm….maybe I should give a prize to anyone who guesses the number.  Anyone want a copy of The Reckoning?

Anyhoo, I am doing the Seasonal Reading Challenge and The Mount so if anyone wants to join in, please say hello to me over there!

Books Collage3


Along with time travelling I am also very fond of a conspiracy theory and I happened to catch the last half  of Room 237 on the telly the other night.  It blew my mind!  How I have missed this up to now I do not know   A film about all the hidden meanings in a film I love?  This is so in my wheelhouse.  I loved it!!!  I’m watching it again this weekend. From the start.  Possibly several times.

"Proof" The Moon Landing Was Faked By Stanley Kubrick

Danny’s jumper is one of the many clues hidden in The Shining that point to Stanley Kubrick having staged the moon landings.  For the rest and many more theories about the movie, watch Room 237.  It’s awesome!

For something else that is nutty in all the right ways, try this Fruit and Nut Gingerbread Loaf

Fruit and Nut Gingerbread Loaf

Fruit and Nut Gingerbread Loaf

This recipe was adapted from this recipe:


  • 150g salted butter plus extra to grease
  • 150g brown sugar
  • 150g golden syrup
  • 200ml milk
  • 250g plain flour
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 1/2 tsp baking powder
  • 2 eggs, beaten
  • 75g pecans roughly chopped (plus more whole to garnish)
  • 50g crystalised ginger, roughly chopped (plus more to garnish)
  • 2 green apples, peeled, cored, cut into a 1 cm dice
  • 50g sultanas
  • 50g dried apricots, chopped
  • 1 tbsp lemon juice
  • 250g icing sugar


  • Preheat your oven to 180C. Grease and line a 1.5L loaf pan with baking paper.
  • Place the butter, golden syrup and brown sugar into a small saucepan and stir until the sugar has melted and the mixture is smooth and has thickened slightly.
  • Stir in the milk.
  • Set aside to cool.
  • Sift the flour, cinnamon, ground ginger and baking powder into a bowl.
  • Make a well into the centre and pour in the cooled milk mixture.
  • Stir with a wooden spoon until well combined, then fold in the apples, ginger, pecans, sultanas and apricots.
  • Pour the mixture into the prepared pan and bake for 50 minutes or until a skewer inserted into the middle of the cake comes out clean.
  • Cool for 5 minutes in the pan then turn out onto a wire rack.
  • Mix the lemon juice and icing sugar. The mixture should be a thick liquid.
  • Once the cake is completely cooled, pour the lemon icing over the top.
  • Top with reserved pecans and ginger.
  • Enjoy!

Normally,  right about here, I ask you to share what you have been cooking.  This week, I want to know your answers to the questions posed on the front of Time After Time Time and Time Again:

“If you had one chance to change history

Where would you go?

What would you do?

Who would you kill?

I can’t wait to hear what you come back with!

Have a great week!


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The Dishiest Dish – Summer Punch Cup

Something a little different this week.  The best thing I made was a super summery, super fun, super colourful drink – The Summer Punch Cup.

Summer Punch CupThe Summer Punch Cup was inspired by two things.  First Schweppes has some limited edition “inspired by London” lemonade in the shops at the moment and it is delicious.  Also, I have been meaning to try the drink that most definitely is not Pimms (tastes almost identical to Pimms) from the cheap European supermarket. 

Put them together, add a splash of sherry and you have the Summer Punch Cup. 

Summer Punch Cup2Cole Porter said it best – “It’s delightful, it’s delicious, it’s de-lovely”.

You could use normal lemonade, just muddle a bit more cucumber in the shaker.  And, of course, you could also use Pimms . However, I did do some research on the Austin’s Summer Punch before I bought it and the general consensus was that, particularly if you are using it with a lot of other flavours, the Summer Punch from the cheap European is  almost indistinguishable. 

The Summer Punch Cup is fresh from the cucumber, tangy from the lemon, sweet from the Summer Punch and lemonade with a touch of dryness from the sherry.  And it looks so pretty.  This is surely going to become my go to for summer!

Also right up there was the Passionfruit Coconut Custard.  I bruléed the top to make it even yummier!

Passionfruit Coconut CustardNo real disasters this week but I broke one of my main rules of cooking and regretted it both times.  The rule is never to buy an ingredient for a recipe if I have no other use for it.  I bought pickled mustard leaves for a Thai Khao Soi recipe and Doenjang for a Korean Steak dish. Neither were great and now I am stuck with a whole tub of Doenjang.  It looks a lot like miso, I wonder if I can use it interchangeably?  If anyone knows, please advise! 

Summer Punch Cup3This week I am looking forward to cooking:

Starter /Lunch / Salad  – Crab and Watercress Finger Sandwiches….so pretty!  This recipe comes from a special they did on retro food. I’m pretty sure there will be more recipes from this feature in due course. 

Main Event – Bang Bang Chicken Salad

Sweet Treats – Blood Orange and Rosemary Cake for The Cookbook Guru

In Other News I Have Been


I’ve been on a bit of a cook book buying binge – all of these were delivered this week.  I’m very excited about all of them.  I think they are all going to be great fun!  Stay tuned, no doubt you will see some of the recipes contained within in due course!

Books CollageI also bought a spoon.  And not just any old spoon.  An official retro food for modern times spoon. Check it out! 



I found another game.  I have only played about ten minutes but already loving:

Her Story


I’m struggling through The Reckoning.  I’m about three chapters in and so far not enjoying it a lot.  I’ll give it another few chapters but I feel that this is not going to be my book of the year!

Summer Punch Cup4


I finished The Faithful Couple.   It was ok.

I have started The Last Werewolf.


Ever since reading The Versions of Us (still probably my favourite book of the year) I have been wanting to rewatch Sliding Doors. Which I got around to doing on the weekend.  Thoroughly enjoyable!!!

I also did a little Paris film watching on the weekend:

  • Midnight in Paris
  • Before Sunset
  • Two Days in Paris

Possibly my way of dealing with the terrible events of Friday night.

Another way to brighten up your day is with the Summer Punch Cup  –  it is a lovely light, bright and summery drink!

The Dishiest Dish – Summer Punch Cup

The Dishiest Dish – Summer Punch Cup


  • 60ml Austin's Summer Punch (or Pimms)
  • Lemonade (I used Schweppes Lemonade with cucumber and citrus)
  • 1 2.5cm thick piece of unpeeled cucumber
  • 1 tbsp lemon
  • 1 tsp sugar
  • ice
  • 1 tbsp Amontillado Sherry
  • Cucumber slices, strawberries and mint leaves to garnish


  • Muddle the cucumber with the lemon juice and sugar in a cocktail shaker to release the juice.
  • Add the Summer Punch and fill with ice.
  • Cover.
  • Shake until the the outside of the shaker is frosty, about 30 seconds.
  • Strain into a tall glass.
  • Add fresh ice and the sherry.
  • Top with the lemonade.
  • Garnish with cucumber slices, halved strawberries and mint sprigs.
  • Enjoy!

What’s on your list of good things to cook?  What was the best thing you made this week?

What are you reading, watching, listening to?

I’d love to hear!

Have a fabulous week everyone! 

Happy Cooking! Signature 1 Vintage Valentine Quick as Wink2


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