Houston, We Have a Problem

by Cate on August 7, 2005

Came home from a BBQ last night, ready to dish and post pictures, but my computer at home decided not to cooperate and won’t start up. Second time I’ve had a problem, and the computer is only 7 months old! Argh! Hopefully I can get it fixed tomorrow, but in the meantime, there won’t be a new post tonight.

Went to BBQ last night and had a delicious steak. J doesn’t cook much, but Her Husband made some great steaks. Grilled perfectly medium-rare, it was topped with creamy Boursin, garlic, and red onions. I’ll have to get the recipe. I brought one of The Husband‘s favorite desserts … Mini Cherry Cheesecakes. The recipe makes 24, so I usually only make it when I have a specific reason, as opposed to just for us, because I know he will polish off the entire batch himself. I also brought one of my signature alcoholic drinks, White Wine Strawberry Sangria. A great summer drink, the berries are very interchangeable. I couldn’t find the Strawberry Schnapps from local stores yesterday and didn’t have enough time to go to our favorite liquor store, so I subbed Raspberry Liquour and added fresh raspberries with the strawberries. J and I polished off the entire pitcher ourselves. I love this drink because it doesn’t taste overtly like alcohol. Being a typical girl, I tend to like the fruitier, non-alcohol tasting drinks, and this one always fits the bill, and a frequent resident in our refrigerator.

Planning on grilling burgers tonight for dinner, still perfecting my entry for Sutter Home’s contest. I’ll also be making a new Macaroni & Cheese recipe for Nicholas from the Endangered Recipes cookbook that my sister got me last week, and a New England Maple Syrup Salad Dressing for a salad starter.

Off to go to visit a farm with Nicholas and his “girlfriend.” Sure to be a busy week this week; until tomorrow…

White Strawberry Sangria
1 bottle dry white wine, such as Pinot Grigio or Sauvignon Blanc (White Zinvandel is also a good choice, and yesterday I used Wild Vines’ Strawberry Zin)
1/2 cup strawberry schnapps
1/4 cup sugar
2 cups sliced fresh strawberries
Ice
Whole strawberries (optional)

In a 2-quart pitcher stir together wine, strawberry schnapps, and sugar until sugar dissolves. Add sliced strawberries and chill for 1 to 4 hours. Serve over ice. If desired, garnish with whole strawberries. Makes 5 or 6 (about 8-ounce) servings.

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{ 5 comments… read them below or add one }

Cathy August 7, 2005 at 4:31 pm

Can you tell me more about the Endangered Recipes cookbook? It sounds good :)

And as for the mini-cheesecakes – those sounds really yummy. Do you think they’d freeze well?

Thanks!

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Jennifer August 7, 2005 at 7:27 pm

Yum-Sangria! I’ve been wanting to make some. I’ll try this soon.

Reply

Joe August 7, 2005 at 10:19 pm

Sorry to hear about your computer problems!

Cathy – I have successfully frozen mini cheesecakes I have made before (with and without fruit on top) and they have always thawed and tasted very good!

Reply

Ana Cardia August 8, 2005 at 6:16 pm

Hi!!
I got the book and really like it, thanks a lot! Hope you are enjoying the one I sent.
About the mini cheesecakes, it is one of my DH favorite dessert also! I usually make them in a muffin pan (12 mini cheesecakes), we eat some and the ones left I freeze. Just put them in a ziploc bag and put them in the freezer. That way my husband does not eat them all at one sitting and we have easy dessert during the week!
Ana

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Cathy August 9, 2005 at 5:06 pm

Thanks Joe! By the way, the peach and brie quesadilla on your blog looks so yummy!

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