All Posts in “DIY”

Taking Back Sundays

The Parisians have it mastered.  The Manhattanites made it cool.  So why have us Angelenos never fully gotten on the Brunch bus?  The reasons are beyond me.  After all, it’s an event that is founded on sleeping in, drinking before noon, and sun-savvy style.  Are we LA natives lacking in affinity for any of three of these things?  I certainly think not.  It’s about time this city got it’s act together and made brunch a weekend non-negotiable.

But first, we drink.  Here are some AM cocktails from around the web to desire + inspire…with a twist.

By Erin GleesonCucumber Sangria, anyone?

TO MAKE: Simply cube the honeydew, combine all the ingredients sans the soda water, chill for a few hours, and when ready to serve, add the seltzer. (via TheForestFeast).

dsafadfHow about a crafty herbal Spritzer?

TO MAKE: First, create a simple syrup with the thyme, water, and sugar by bringing them to a boil in a small saucepan.  Remove from heat and let stew for 20 minutes.  Remove the thyme, add the lemon juice, + allow to coolMix with blackberries, add ice, and top with champagne. (via Anthropologie).

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Or for those still craving a caffeine fix…

TO MAKE: Brew + chill coffee, preferably overnight.  In a large glass, pour coffee over ice and add the Frangelico plus desired sweetener.  Stir to combine.  Top with whipped cream, chocolate shavings, + chocolate syrup. (via AveryCooks).

Boozy Tueday, Vol. 7

Once again we stroll (or likely stumble) into another Tuesday as time ticks ever nearer towards the close of summer. Sad as it may be, fall has it’s own delicious festivities (+ fashions) in store. But while summer’s still here, let’s savor the season in all it’s glory. And I mean so quite literally, as it’s Tuesday again and the drinks are being served in all their decadence.

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Today’s Tuesday temptation is a treat of the tequila variety. And as has become custom, it’s a cocktail conjured up with a cultural twist. As for week’s toast, were finding our flavors from the southwest. Its high time for the harvest of the hatch chiles, which means roasting festivals will be popping up left and right across the country. For years, I saw these exuberant announcements welcoming the fresh crops of these particular capsicum without any understanding of the excitement afforded to them. What’s so special about another green chile? And thus, with a little research, here is what I found…

Hatch chile refers to varieties of species of the genus Capsicum which are grown in the Hatch Valley, an area stretching north and south along the Rio Grande from Arrey, New Mexico, in the north to Tonuco Mountain to the south of Hatch, New Mexico. The soil and growing conditions in the Hatch Valley create a unique terrory which contributes to the flavor of chile grown there.

Though only chile grown in this Valley is considered “Hatch”, the chile growing industry is extremely important to the economy of New Mexico as a wholeNot only is the industry important economically, it is also a prominent part of New Mexican culture. It is the official state vegetable (though it is actually a fruit till harvest) and the official state question is “Red or Green?”.

So, with Hatch season in full bloom, here’s a cocktail muy caliente to honor the verdant vegetable.

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Images via homesicktexan, spicysouthernkitchen. Info via wikipedia.  Recipe adapted from spicysouthernkitchen

Boozy Tuesday, Vol. 6

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This week’s Tuesday toast falls right at the peak of a mega meteor marathon, making it just the stellar spectacle that begs for some booze . The early weeks of August are an astronomer’s delight as the annual Perseid Meteor Shower falls into orbit, scattering shooting stars by the bounty. A pitcher of Stargazer’s Sangria and the appropriate cinema, sounds, and styles for an evening under the stars are certainly in order…the perfect celebration of sunmer’s dwindling days. So craft this cocktail, get cozy, and make a multitude of wishes on the surplus of shooting stars you’ll spot overhead.

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Images via 8tracks, weheartit, tablespoon.