Lemonade is summer to me.  Weirdly I don't drink it during the winter or fall though sometimes in the spring.  I've been making lemonade by the glass and sometimes by the pitcher for years but never thought to add watermelon to it.  Last summer while on a trip, we stopped at a little roadside stand and I had the best lemonade.  Though they made it a bit different, they would pour your lemonade and then pour some of the watermelon puree on top and let it settle through.  It was sweet and slightly chunky but oh so good.  I decided to make it all in one shot as, well, I'm lazy.  
The only other difference, for years I did not have a good juicer.  I learned just to cut the rind off my lemons and throw it all into the blender. Strangely I still make my lemonade this way.  I like the pulp but when serving to guests, I run it through the strainer.  Either way it is delicious.  
Now, I've only added 2/3 cups sugar, the amount of sugar is directly proportional to how sweet your watermelon is.  The sweeter and juicer your watermelon is, the less sugar you will need.  Start with the 2/3 cups and add more if you need it.
Hope you enjoy this recipe!
Recipe:

  • 3 Lemons
  • 1 1/2 cups Seedless Watermelon 
  • 2/3 cup sugar
  • 3 cups water


Cut the lemons in half lengthwise, then quarters.  Remove seeds and cut off rind.  
Remove the rind and cut the watermelon into chunks (remove any seeds)
Place lemon, watermelon, sugar and water in a blender.  
Blend until no chunks
You can strain or leave the pulp (I actually like it better with the pulp)
Pour over ice (I also use a frosted mug!)
Serve and enjoy
Picture
Cut the lemons lengthwise. Use a paring knife to flip out the seeds.
Picture
Remove the rind
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
Picture
Nutritional information obtained using CalorieCount.com. Based on an 8 oz serving
 
 
Picture
It's officially Spring!  To most of the nation that probably does not mean a lot as there is still snow on the east coast but here in California, it doesn't mean much either.  Yeah I know.  We barely got a winter down here in Southern California and all the promised rain from the El Nino really did not pan out.  Which is too bad because we really, really need it.  Now Northern California received more than we did which is good but it won't help us that much come summer and fire season.  Wow, that took a depressing turn.  Yeah it's Spring.  Let's celebrate that!  Now, I have spoken about the tangerine tree that I have.  This thing produces tangerines all year round but right now it is just filled because of the "winter" rains that we did get.  I  have been coming up with as many recipes as I can using the tangerines.  This recipe is no exception.  In the past I have used lemons or oranges but the sweetness and tanginess of the tangerines really lends to this drink.  I do not add any sugar because I think the fruit is enough, you can if you like but taste it first.
Hope you enjoy.
Picture
Print Friendly and PDF
Serves 1

Recipe:


1 Large Strawberry
3-4 Sections of Tangerine
6 mint leaves
8 oz Tonic Water (you can also use a Lemon-lime Soda to add sweetness)
Ice


  • Quarter the strawberry
  • Make a slice in the middle of the tangerine sections, you should be able to pop the seed out
  • Place all into a tall glass
  • Using the pestle or a fork, mash the fruit and mint in the glass
  • Once all is smashed really well, add 1/2 the tonic water and stir
  • Add the ice and the rest of the tonic water


Optional:  1 oz of Gin


Picture
Be careful mashing in the glass as you don't want to break it!
Picture
Make a slice in the tangerine section, if you look closely you can see the seed on the right. It just pops out.

I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
Picture
Picture
 
 
Picture
It was my birthday last week and always on my birthday, we go out to dinner.  For the last few years we have been going to the same place, not because they are great and outstanding but rather they are the nicest restaurant in town.  Normally I order a Lemon Drop.  I adore Lemon Drops, they are easy to make and oh so tasty.  However the last few times that we have had them, they are not cold, the class is only part way filled and they were kind of "flat" tasting.  When you are paying for a drink that cost $8.50 (less than $2.00 in ingredients), you want something that says wow.  This time Mom and I decided that we would have some Bloody Mary's, well they were alright they again didn't pop.  I decided it was time to take matters into my own hands.  
I used to make these all the time and so have made the decision to share my recipe with you all as my birthday present to all of you.  I make these one of two ways depending on how spicy you like it.  Make it with either a spicy tomato juice (Like Snap-E Tom or the V8 spicy) or just with plain tomato juice. While celery salt is not a must, I think that it adds to this recipe.
Remember don't drink and drive (these can sneak up on ya)
Picture
Print Friendly and PDF
Serves 1

Recipe:

10 oz Tomato Juice (I use a spicy one to use as a starting point but you can use any)
1 oz Vodka
1 pinch* Smokey Paprika
1 pinch* Chili powder or Cayenne Pepper
1 pinch* Salt
1/4 tsp fresh ground pepper
1/2 tsp grated Horseradish (Not prepared)
1 tsp Worcestershire sauce
1/2 tsp Celery Salt
1 Celery Stick
2 wedges Lime

Take one lime wedge and run it around the rim of the glass, mix 1/2 tsp celery salt and 1/2 salt and dust the rim of the glass.  Fill glass with ice cubes.

Mix all ingredients except the celery and one lime wedge (squeeze the juice of one lime wedge in the mix) in a shaker.  Shake all ingredients together and pour over the ice.  Add the celery stick and the lime wedge.

Sit and enjoy!  Enjoy some mild cheeses and crackers with it.

*A pinch is about 1/8 tsp so you can use your 1/4 teaspoon and just fill it to half if that helps.  

Picture
Flowers and birthdays seem to go together, these beauties are from my Mom.
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
I Tammie
Picture
I love Gnomes so my sister sent me this awesome Godzilla eating yard Gnomes! I love it.
Picture
 
 
The winter has finally settled onto the West Coast and we are getting "cold" weather.  Where I live that means nights down in the high to mid 20's (-6.6 C) and daytime highs in the 50-60 F (10-15.5 C) range. While not East Coast America cold, for us it is cold.  Which means we get to break out the mittens and scarves and warm sweaters.  Yes, they smell all musty for having sat unused for years but Yea! we get to wear them.  It also means hot drinks and cozy fires.
I know that I've posted about hot chocolate already, but you can't have too many hot chocolate recipes now an you.  If you don't have any whip cream, you can always use the whip cream flavored vodka.  It is actually quite tasty in hot chocolate.  The other thing, don't  turn up your nose on this one because it has peanut butter in it.  I only add a teaspoon but if you really like the taste of peanut butter, go ahead and add more to your liking.  It really is up to you on how much of these ingredients to add.  You really cannot go wrong when making any hot chocolate. 
Recipe:

12 oz Milk (Any type)
1 - 2 TBSP Chocolate (I use milk chocolate chips or Baker's German chocolate)
1 tsp Creamy Peanut butter
1 tsp crushed ButterFinger Bar (you can get this now in the baking isle where the chocolate chips are)
1/2 tsp vanila extract

Whip cream

Optional Extras:  1 oz espresso coffee or 1 oz Baileys Irish Cream (or both!)

Instructions:

Heat milk, chocolate and peanut butter in microwave safe cup for 2 minutes
Take out carefully and whisk
Place back in microwave for 1 minute

Remove carefully and add vanilla extract and espresso (if using)

Top with whip cream or first add Baileys (if using) top with Butterfinger pieces 
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
 
 
The last seven years we here in California have been suffering under a drought.  Now we have the beginning of an El Nino.  If you don't know what that is, here is a quick explanation.  It rains, it rains a lot. Torrential, downpouring, flooding rain.  Ground that has seen very little rain is now inundated with water and can't absorb it fast enough so it just turns into rivers of water.  Not only that but we haven't really had "cold" weather in the last few years either.  Normally here where I live, we get down in the low 20's at night.  However in the last few years the winter nights have stayed in the 40's.  Now, we are getting into the low 30's at night and now I get to whine about the cold.  I had put away all my cold weather drinks a few years ago and now am dragging them back out because they are needed  in a big way.  This is a drink that can either be for the morning (without the Kahlua unless of course you are so inclined, who am I to tell you what to do) or an after dinner drink with a light dessert.  I like drinking this in the morning with a blueberry muffin, gluten free of course.
Putting the honey into the whipped cream does not actually make it really sweet but mellows out the stronger coffee taste.  Take your pick of either brown sugar or white sugar.  The brown sugar does add an earthier taste to the drink and a bit sweeter.  I actually don't put sugar in at all and just let the whipped cream add the sweetness.  Make sure the coffee is really, really hot as the whipped cream will cool it down instantly.
Serves 1

Recipe:

One cup serving
8-16 oz Strong brewed coffee (I brewed espresso)
1/2 tsp sugar or brown sugar
Pinch of Cinnamon
Pinch of Cardamom 

Optional:  1/2 oz Kahlua per cup

For a pot of Coffee (serving of 4)
1 TBSP sugar or brown sugar (place into pot)
1/2 tsp Cinnamon
1/4 tsp Cardamon


Whipped Cream recipe:

1/2 cup Heavy Cream (for a single serving)
1 tsp Honey

For a pot of Coffee (serving of 4)

2 cups Heavy Cream
3 tsp Honey

Brew the coffee with the cardamon and cinnamon added to the grounds.  If making just one cup, have the sugar in the bottom of the cup.  If making the pot, add the sugar to the pot before brewing.  Add the Cinnamon and Cardamon to the grounds before brewing.  If adding the Kahlua, add to the cup orpot before brewing.

Add the honey* to the heavy cream and beat until  it forms heavy peaks

*Tip, if you want the honey to slide off of your measuring spoon, spray or wipe it with oil first.


I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
Picture
Nutritional information obtained using CalorieCount.com.
 
 
Tis the season for cozy fires, soft blankets and hot drinks.  I love hot chocolate and make it many different ways.  However this time of year is one of my favorites because you can get Peppermint Bark chocolate. Yes, I know I could make this with regular chocolate and then crush up the peppermints and add them but it's just not the same. I also like variety in my hot chocolate and yes that does include adding alcohol if I am so inclined.  When I was a kid it was usually made with the powered chocolate, you know the stuff, it also makes cold chocolate milk.  Then when they came out with the instant packages, that was all the rage.  The thing is, it just doesn't make good hot chocolate.  You need chocolate to make hot chocolate.  It really doesn't take that much more time to melt chocolate in your mug with the milk then it does to heat up the water for those packets.
Make it this way and you will never buy those packets again, plus my way is cheaper.
Serves 1

Recipe:

1 1/2 cup Milk (Cow, Almond, Coconut ect.)
1/4 cup Milk Chocolate chips* (real)
2 squares Peppermint Bark Chocolate, chopped
1-2 drops Vanilla
1/4 cup Mini Marshmallows 


Heat milk and chocolate for 90 seconds in a microwavable cup
Stir or whisk
Heat 1 minute, stir or whisk
Heat 30 seconds, stir or whisk
Add vanilla
Add Marshmallows
Drink and enjoy


Recipe 2:

1 1/2 cups Milk
2 squares German Chocolate sweetened, chopped
2 squares Peppermint Bark chocolate, chopped
Pinch Nutmeg
Pinch Cinnamon
Pinch Cardamon
1-2 Drops Vanilla
1/4 cup Marshmallows 

Heat same as above.

Options:  After heating you can add Peppermint schnapps or Baileys to taste

*If using Bitter or Unsweetened chocolate, you can sweeten it with sugar, honey, Artificial sweeteners etc.  This would bring down the calories also.

I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie