Friday Funny

This hamster needs no introduction. Happy Friday everyone!

Mixology Monday: The Violet & Gold

The hubby and I were lucky enough to enjoy a romantic sushi dinner the other night while the boys stayed at home with their grandparents. It was wonderful! I ordered a cocktail called Violet & Gold and it was so unexpectedly yummy that I've tried to replicate it at home.

Here's how I think it's made:

• 2 oz. bourbon (Bulleit is best, I think)
• 1 oz. Creme de Violette
• 1 Tbsp. lavender-infused honey*
• Lemon twist

Place all ingredients except for the lemon twist into a shaker with ice. Shake for 30 seconds. Strain into a cocktail glass. Drop in the lemon twist and gently swirl. Add remaining ice.

*In place of lavender honey (it's hard to find in your average grocery store), a simple syrup works just as well. Add equal parts water and white sugar to a sauce pot on medium heat - 1/4 cup each should do it. Bring to a boil, remove from heat, add fresh lavender, and let stand for a minute. Then strain mixture over a jar or bowl to remove lavender bits.

Broccoli Almond Spread

I just found a recipe for the most delicious spread and it's packed with yummy greens and nuts. It's a simple combination of broccoli and almonds and it's featured in this month's Bon Appetite Magazine (page 109).

*Note: this is not my photo. I wish
I could make a spread look magazine-worthy like this.

Just blend 1/4 cup of roasted almonds with one and 1/4 cups of cooked broccoli in a food processor and boom! Instant spread. You can also add chunks of your favorite cheese to the mix before blending for even more flavor.

Depending on how well you blend the ingredients, this spread can be served on a sandwich or as a chunky, protein-packed dip with crackers.