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
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?



Jennifer August 7, 2005 at 7:27 pm

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


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!


Ana Cardia August 8, 2005 at 6:16 pm

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!


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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