because you will probably need a drink this thanksgiving

Because I need to think about something other than my overwhelming sense of dread that continues following the election, and because you will need something to sip every time one of your family members brings up the election at Thanksgiving, I thought I’d be servicey and provide some suggestions for your Thanksgiving drinking pleasure.

Last year, I created a fall cocktail for my hometown company Mountain Valley Spring Water. I can’t find the post on their site anymore, so I thought I’d share my recipe here, instead.

The Pomegranate Bourbon Fizz is a sweet-tart cocktail that incorporates pomegranate in two ways, getting flavor and its namesake fizz from Blackberry Pomegranate Mountain Valley Sparkling Essences, and an additional punch of pomegranate from a homemade grenadine that imbues it with a gorgeous color, too. (You may sub in any pomegranate sparkling water here if you can’t find the Mountain Valley. You could even use regular club soda, since the pomegranate grenadine is so flavorful.) Making grenadine may seem intimidating, but this easy two-ingredient syrup will wow your palate, especially if the only grenadine you’ve ever known is a red-dyed, sickly-sweet concoction most famous for giving a Shirley Temple its something special. Grenadine was originally a pomegranate syrup, not a cherry-flavored corn syrup. Here it returns to its roots as a true grownup cocktail ingredient, not just something suited for curly-headed tap-dancing kiddos. Plus, one batch will enable many Pomegranate Bourbon Fizzes this season, and you better believe you’ll be craving more than one.

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Pomegranate Bourbon Fizz

2 oz. bourbon
1 oz. homemade pomegranate grenadine (recipe follows)
.75 oz. lemon juice (about half a lemon)
2 dashes orange bitters
Mountain Valley Sparkling Essences in Blackberry Pomegranate
sprig of rosemary to garnish

In a shaker filled halfway with ice, shake together bourbon, grenadine, lemon juice, and orange bitters. Strain into a rocks glass over ice. Top with Mountain Valley Sparkling Essences. Garnish and stir with a sprig of rosemary. Enjoy!

Homemade Grenadine
1 cup unsweetened 100% pomegranate juice
1 cup sugar

Combine both ingredients in a small saucepan over medium-low heat, stirring occasionally, until all sugar is dissolved and mixture is slightly thickened. Allow to cool. This syrup can be kept in a jar in the fridge for up to a month.

Other ideas

If the Pomegranate Bourbon Fizz isn’t your thing, I have some other recommendations. First up, I made this Tangy Cranberry Black Peppercorn Shrub cocktail last year and may make it again this year. If you have any non-drinkers who would like a mocktail, the shrub is also excellent with club soda or tonic.

In a similar vein, the Charred Lemon Gin Sparkler would be a great choice. It’s a twist on one of my favorite festive drinks, the French 75. Like the previous shrub cocktail, you can make the mixer ahead of time, so it’s easy to batch up and serve to guests when you’re busy with other Thanksgiving duties.

And lastly, a Rosemary Pear Mule is a fallish, festive drink. It’ll seem extra fancy if you serve it in mule mugs, but just as tasty in a regular glass if you don’t have any mule mugs. (Tip: Target usually has mule mugs for $9ish each this time of year, so it’s a great time to scoop some up).

menu planning monday

Well, after last week’s big announcement about our upcoming move to Denver, we have worked our butts off to spruce up our house and it is officially on the market! So far we’ve had five showings in two days, so we’re hoping things go smoothly. If you know anyone looking for a great house in one of Little Rock’s cutest neighborhoods, let us know!

Also last week, I made one of our favorite dishes that I first fell in love with on our 5th anniversary trip to Costa Rica, gallo pinto, and I must say it was totally worth ordering Salsa Lizano on the internet, because it totally scratched my pura vida itch.

Also last week, I had a rare dinner flop. The Tandoori Quinoa. I think it turned out fine, I just didn’t like it. I admit I pitched the leftovers because I couldn’t face eating it again. It’s ok to have a cooking flop once in a while– comes with the territory if you’re trying new things.

It’s also nice to diverge from the meal plan once in a while. I had planned on tuna cakes with sides of grits and zucchini, but we ended up having salmon with baked potatoes and zucchini instead, because I had some potatoes I needed to use:

This was supposed to be tuna cakes, grits, and zucchini. Instead it became salmon filets, baked potatoes and zucchini. The tuna will keep in the pantry for another day.
This was supposed to be tuna cakes, grits, and zucchini. Instead it became salmon filets, baked potatoes and zucchini. The tuna will keep in the pantry for another day.

As far as what we’ll be eating this week, here’s what we have planned:

We haven’t had a pizza night in a while, and this one from Annie’s Eats looks particularly veggieriffic:

I have sweet potatoes and tortillas chilling in the pantry, and 3/4 of us are obsessed with fried eggs, so these sweet potato huevos rancheros sound amazing:

I love a one-pot pasta meal, so this one-pot zucchini mushroom pasta sounds great:

My one upgrade to these spinach and bean burritos is to grill them in my panini pan:

And for a seafood meal, this lemony shrimp and couscous sounds good (and is a recipe from the binder of recipes I made for Jon):

What’s cooking with you lately? Got any Easter treats planned? I’m going to be making these little nests for my girls:

 

menu planning monday

Meal Planning Monday | The Adventures of Ernie Bufflo

I promise eventually my life will slow down enough (more on that eventually) to do more than post menu plans, but today is not that day. We spent the week getting our den ready for new carpet to be installed (thanks, tax refund!), and spring cleaning in general, so not many deep thoughts were thought, which isn’t very conducive to writing. Even when I’m not writing, though, we gotta eat. Thus, Menu Planning Monday.

Meal Planning Monday | The Adventures of Ernie Bufflo
Last week’s meals.

While spring cleaning, I found under our guest bed four giant binders of recipes I had torn out of magazines in the pre-Pinterest era. Now that my husband wants to get into cooking, I realized the hardest part for him will be deciding what to cook. He’s not a Pinterest-er, and he doesn’t read food blogs or peruse cookbooks. When I found those binders, though, I realized I could basically make him/us an analog Pinterest binder of vegetarian and seafood recipes that take less than 30 minutes. And since most of the recipes were from my old Real Simple and Rachael Ray subscriptions, they’re all pretty fast/healthy/easy, too. I went through all the binders and pulled out all the best-looking recipes, and now we can flip through them anytime. I can see it being useful to have the girls flip through and pick out some things they would like to eat every now and then, too.

Here’s what we’ll be making this week (reminder: if you’re reading via an RSS feed, you may need to click through to see the embedded pins):

The first recipe Jon picked out of the recipe binder:

One pot always wins me over:

Will likely serve these tuna cakes with cheesy grits and sautéed zucchini:

I have a bunch of kale that needs to be used before it disintegrates, so this tried-and-true recipe will take care of it, and it’s another one pot recipe:

And because I have a craving for some Costa Rican deliciousness, gallo pinto:

What about you? What’s on your menu this week? Made anything tasty lately?

menu planning monday

Back by popular demand, our next few dinners on deck. My favorite thing we ate last week? The spinach and mushroom lasagna. I even made my own noodles with the pasta maker I got for my birthday, and they turned out amazing. The spring vegetable paella also turned out fabulous, even though I didn’t remember to get pimientos and threw in some saffron for extra flavor. We ate it with fried eggs, and Claire had like 3 helpings! We still haven’t eaten all the meals I planned last week, so we’ll be having the cauliflower and chickpea tacos this week for sure.

Other things we’ll be eating this week (note, if you’re viewing this in an RSS reader, you may need to click through to see embedded images and be able to click through to recipes):

We’ll likely have this potato tortilla with a side of salad and some olives and cheese, pretend we’re in Spain:

Recently our girls have been liking roasted brussels sprouts, so I think this is worth a try:

Might make a bean and corn salad to serve on the side with these tostadas:

We’re also hosting a Friday Night Meatballs this week (with eggplant based “meatballs” since we gave up meat for Lent–I may even try to write up my recipe for these, so look for it next week) and planning to go to our friends’ house for dinner another night, so that’s it for this week’s plans!

In other food news, my love for Michael Pollan is well-documented, so you won’t be shocked to learn that I love his docu-series “Cooked” on Netflix. On the night we watched the third episode, I immediately got up and mixed up some bread dough because I was so inspired! Check it out, for sure!

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menu planning now that we’re mostly vegetarian

#bigdinnerlittledinner

Since I’m home alone on a rainy day luxuriously planning meals and making my grocery list while my husband has the kids at the science museum, I thought I’d follow up my post about our recent diet change with a post about how this has affected our meal planning and eating.

Spoiler alert: it actually hasn’t affected it all that much. You may remember from my “meal planning for the easily bored” post that I rely heavily on hyper-organized Pinterest boards to plan our meals. When we decided to commit to being mostly vegetarian (really, we’re pescatarian), I went through my pinboards and micro-organized them further. Instead of just a pasta board, I now have a vegetarian pasta board, and it’s up top. I did the same with soups and stews, Tex/Mex/Tacos, and veg+grain meals. Now all the boards that are compliant with how we’re eating are right up top and easy to find.

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Today, I checked out what we already have on hand and what’s on sale at our local store and then opened up Pinterest. I picked out one vegetarian pasta, one vegetarian soup, one vegetarian tacos, one veggie+grain, and one seafood recipe. I mostly eat leftovers for lunch, and the kids eat sandwiches/soups/cheese and crackers/fruit, so I really only plan dinner recipes and keep basics on hand for breakfasts and lunches: bread, yogurt, eggs, fruit, cheese, peanut butter, jelly, etc. Planning dinners is really the bulk of my menu-planning.

If you’re curious about what we’re having for dinner this week, here’s what’s on deck:

In other family food news, Jon and I went on a marriage retreat over the weekend, and one thing we discussed was having him cook more. I happily do most of the cooking because, if you haven’t guessed, I love cooking and see it as a creative outlet. He usually takes the kids to the park in the afternoons, so I really enjoy my me-time in the kitchen, listening to podcasts and making good food. However. we’ve realized that our girls may not realize that I cook because I love it, and might get the idea that cooking is a woman’s job. Since he has a flexible schedule that often has him home in the evenings, he could totally cook– I just haven’t offered him the opportunity. We want the girls to see that their dad is also competent in the kitchen, and that it is reasonable for them to expect a partner who shares cooking duties. Since I kind of usurped the kitchen years ago, I will likely at first set him up for success by doing some of the prep work, almost like a Blue Apron sort of thing, but I am going to try to stay out of his hair and let him do his thing.

You can often check out our meals on Instagram, where I often use the hashtag #bigdinnerlittledinner to document what we’re eating. I’ll let you know when a meal was prepared by my better half, too!

#bigdinnerlittledinner

How do you plan your meals? Would it be helpful if I start sharing our weekly meal plans on a regular basis?

frozen mojito recipe

frozen mojito recipe: a perfect summer drink! | The Adventures of Ernie Bufflo
There’s a hip new local restaurant that has been taunting me for weeks with their signature drink, a frozen mojito. We haven’t made it to try the new restaurant yet, because it’s still super busy and super popular, and my toddlers don’t do great with long wait times. Eventually we will get there. But my thirst for a frozen mojito couldn’t wait that long, so I decided to try it at home. Maybe they were extra delicious because I made them on a day when my kids refused to nap, rendering Jon and I extra…thirsty, but they were basically amazing. And now I shall share this amazingness with you.

frozen mojito recipe: a perfect summer drink! | The Adventures of Ernie Bufflo
A key to the drink is making mint syrup.  Making flavored syrup might sound intimidating, but it’s super easy, and it prevents you from having to blend actual mint into your drink, which can probably be done but would look like a green smoothie. I swear it’s as easy as heating sugar and water together until dissolved and then pouring over mint leaves until cooled. You’ll make more syrup than one blender of mojitos needs, but I bet you’ll be making another pitcher in a hurry, anyway.

They’re not red, white, and blue, but I bet these would go great with anything you’re making this holiday weekend.

Frozen Mojito Recipe

Ingredients

For the mint syrup (makes about a pint)

1.5 cups sugar
1.5 cups water
Handful of fresh mint leaves

For the mojitos (serves 4):

3/4 cups white rum
3/4 cups lime juice
1/2 cup mint syrup
5 cups ice
Fresh mint for garnish

Instructions

For the mint syrup: In a small saucepan over medium heat, combine sugar and water, stirring until dissolved. Place mint in heatproof bowl. Pour hot syrup over mint, and allow to cool. Remove mint and pour syrup into a jar. Will keep in the fridge for about a month.

For the mojitos: combine all ingredients in a blender and process until smooth. Divide among glasses. Add straws and garnish with fresh mint.

Enjoy!

frozen mojito recipe: a perfect summer drink! | The Adventures of Ernie Bufflo

tacos de mayo

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When we visited Austin for the first time, I knew I had found my kind of town when I realized they like to eat tacos for breakfast. When I first met my husband, I would have said pasta was my favorite food, but his love of all things salsa, taco, and burrito have changed my ways. We eat tacos all the time, and mostly vegetarian ones. Since tomorrow is Cinco de Mayo, I thought I would share some of our favorite taco recipes, and maybe a couple of drinks to go along with them. (Speaking of drinks, if you follow me on Instagram and have ever asked me for a drink recipe, you might check out the #buffloimbibes tag up top under the header.) (Another note: if you’re reading this via a reader like Feedly, you might need to click through to see the embedded recipes.)

Serve those tacos with salsa, guac, and this Mexican rice:

And to drink:

Let me know if you make any of these recipes for your Cinco de Mayo celebrations! As for us, we’ve got tickets to see one of my favorite bands, Hurray for the Riff Raff, so we won’t be partaking on the day of. I’ve got plans for tacos and margaritas at some point this week, though.

Side note: have you liked Ernie Bufflo on Facebook? Lately I’ve been sharing a lot of funny things the girls say, so don’t miss out if you’re a fan of the darnedest things kids say.

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