cheekydrinks: sparkling sangria

warning: you will want to pace yourself with this. it is seriously awesome. and packs quite a punch. cheers!

sparkling sangria 

• 3 apples, cored and coarsely diced
• 1 pear, cored and coarsely diced
• 3 oranges, juiced and sliced
• 3 lemons, juiced and sliced
• 2 cups bourbon
• 1 cup st. germain
• 3/4 cup of sugar
• 1 bottle (750ml) dry white wine
• 3-4 bottles of cava or prosecco
• seltzer or french lemonade *optional

dissolve the sugar in the bourbon and st. germain. place the fruit in a large pitcher and pour the bourbon mixture in. cover and refrigerate at least 4 hours, or overnight.

add the white wine. fill each glass about 1/3 full and then top with cava. if desired, top with seltzer or french lemonade.

serves: 8-12 people

cheekier cheekydid

many thanks to my friend, amy, at lane + may studio for designing the new & improved cheekydid!

20/52: three

19/52: imperfection

my attempt to keep parsley alive was far from perfect

art geek afternoon

fanboy and i decided to escape the humidity at the national gallery of art. if you are in DC this summer, i highly recommend i spy and the miro exhibit.

slacker

sorry for being a slacker (again). work has been hectic, the NBA playoffs are in full swing (go celtics!), weekends have been busy, and somehow may is almost over! the swampy swelter has officially hit the 202 (boo!) but we are still trying to enjoy summer barbecues with our friends. stay tuned for a new sangria recipe and a new look for cheekydid!

cheeky dinner: balsamic steak & potatoes

roasted balsamic potatoes (from allrecipes.com)

•     2 tablespoons olive or canola oil
•     2 pounds small red potatoes, quartered
•     1 tablespoon finely chopped green onion
•     6 garlic cloves, minced
•     1 teaspoon dried thyme
•     1 teaspoon dried rosemary, crushed
•     1/4 cup balsamic vinegar
•     3/4 teaspoon salt
•     1/4 teaspoon pepper

in a large nonstick skillet, heat oil over medium-high heat. add the potatoes, onion and garlic; toss to combine. add the thyme and rosemary; toss well. cook and stir for 2-3 minutes or until potatoes are hot.

transfer to a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray. bake at 400 degrees F for 25-30 minutes or until potatoes are golden and almost tender. add the vinegar, salt and pepper; toss well. bake 5-8 minutes longer or until potatoes are tender.

for the steak, i just seared it to rare and drizzled balsamic glaze over while the meat was resting.


this is a great (and easy) dinner! 

happy mother's day

hope all the moms in my life have a lovely day! xoxo

18/52: consumerism

cinco de mayo: food truck style

instead of margaritas, fanboy celebrated cinco de mayo at trucko de mayo. 40+ food trucks in one place? yes, please! we started with a hula girl platter and bacon wrapped filet mignon from stix, then finished with ice cream and sorbet at sinplicity. we also took home some salty caramel stella's popkern.

17/52: mellow yellow