• 1/4 cup frozen pineapple juice concentrate
  • 2 tablespoons frozen orange juice concentrate
  • 2 tablespoons frozen cranberry juice concentrate
  • 1/4 cup coconut rum
  • 1 1/2 cups small ice cubes
  • Fresh sugarcane, for garnish


  1. Mix all ingredients in a blender until smooth. Serve.


From Marthastewart.com


Happy Birthday Mom!

by J.S. on May 17, 2011

in Uncategorized

Love you.

(print from Holidaysnobs.blogspot.com)


And the winner is…

by J.S. on February 18, 2011

in Giveaway,Uncategorized

The Prickly Pine Cone!

I love the idea that kept mementos from all the fun stuff you guys did together and presented it to him as a gift. How extremely organized of you! I hope you enjoy the clutch!

Thanks to everyone who participated. Another giveaway will be coming up soon.


My lovely sister-in-law is in charge of bringing a cake to her grandmother’s birthday this year. Making a cake yourself is almost always cheaper than buying one and usually better. Plus you totally get points for doing your best Martha impression for a relative. But, not all cakes are  created equal and you don’t need a lot of decorating skills to pull off a cool look.

Cupcake Fondu

Bake it Pretty

The Old Standby

Smitten Kitchen

Milkshake Cupcakes


Flourless Chocolate Cake (one of my favorites)

Triple Chocolate Trifle


Now I’m hungry! Happy birthday, Nanny!

{ 1 comment }

Lemon Meringue Pie…take 1

by J.S. on January 17, 2011

in Recipes,Uncategorized

This weekend was my first attempt at Lemon Meringue Pie. Every time I cook I learn something about myself. One of those lessons is that I get bored very, very quickly. Anything that requires close observation is probably not for me. Which brings me to this pie. I normally steer clear of these things but figured since it’s a new year it may also be a new me. Well, it wasn’t. As you can see by the slightly brown meringue. So the first attempt didn’t rock anyone’s world, but fear not, I refuse to let this pie or my ADD beat me. I’ll give it another go…eventually.

By the way, the pie still tastes awesome, burn and all.

Ingredients (recipe adapted from The Commonsense Kitchen)

Lemon Filling:

  • 6 egg yolks (reserve whites for meringue)
  • 2 whole eggs
  • 3/4 cup sugar
  • 1 tablespoon grated lemon zest
  • 3/4 cup plus 2 tablespoons on lemon juice
  • 2 tablespoons butter cut into pieces
  • 1/2 teaspoon salt
  • 1 (9-inch) pre-baked pie shell
  • 1 recipe Meringue, recipe follows


Adjust the oven rack to the middle position. Preheat oven to 350 degrees F.

Whisk egg yolks, whole eggs and sugar in medium size mixing bowl and set aside.

In a medium saucepan, combine the egg mixture, lemon zest, lemon juice and salt add the butter and set the pot over heat (if possible start whipping the egg whites now). Whisk to combine. Stirring frequently, bring mixture to a boil. Boil for 1 minute. Remove from heat and gradually, keep whisking until thickened and reaching 170 degrees.

To make meringue, in a metal bowl, using an electric mixer, beat the egg whites. When they begin to foam, add the sugar, lemon juice, salt and vanilla. Beat until its between soft peaks and stiff peak form. The Meringue can sit while you finish the filling.

Pour mixture into pie shell and top with meringue while filling is still hot. Make sure meringue completely covers filling and that it goes right up to the edge of the crust. Bake for 10 to 12 minutes or until meringue is golden. Remove from oven and cool on a wire rack. Make sure pie is cooled completely before slicing.

Meringue Topping:

  • 6 egg whites
  • 1/4 cup of sugar
  • 1/8 teaspoon of lemon juice
  • pinch of salt
  • 1/4 teaspoon vanilla extract

Yield: topping for 1 (9-inch) pie

{ 1 comment }

Free Amy Butler Bag Pattern

by J.S. on January 4, 2011

in Handmade,Uncategorized

I think this will be my next project then I’ll learn to knit. This bag is so cute. I have a bunch of left over fabric from my adventures in clutch making. Feeling crafty yourself, get the free pattern here. That’s right, free.

(image via here.)


It’s like they read my mind

by J.S. on January 3, 2011

in Finds,Uncategorized

from scandinaviandesigncenter.com

Wine in a box may be too low rent…even for us, but this classes it up quite a bit. I’m not going to lie, I’ve been known to tote around those aluminum water bottles with something other than water. Did you know they can hold an entire bottle of wine? Now you’ll never look at those things the same way again. Back to the bag, this may be the answer to a lot of prayers. Invited to yet another baby shower? Bring the bag. Cousin Joe’s college graduation lasting forever? Bring the bag. Born again Aunt Mary’s meatloaf night? You get where I’m going. Too bad the holidays are over.

image from scandinaviandesigncenter.com


Love that.

(image here.)


I have a theme for this New Years; gluttony. Actually that may be the theme for this whole holiday. I have stuffed my face with everything I could get my hands on since November, so it seems fitting to continue the trend. My Fiesta of eating carries on today and continue until I drag my pudgy self to the gym on Monday. That will be a truly horrid experience.

Anyways, back to the matter at hand, New Years and food. I’m making a smorgasbord of seafood this year. I think a lot of people steer clear of it because seafood always sounds pricey. And it is, for normal people, but you are poor girls and you can make magic happen with a lobster and some mayo. Not a fan of fish? Well then, today isn’t your day. Stick around and well talk dessert later.

First up, Andi’s Tuna Tar-tare


1/2 lb Ahi Tuna

1 Cucumbers

2 Avocados

1 tsp Lime Zest

Juice from half a lime

For the sauce (note, you’ll need to do this based on taste and your preference, the measurements below are just a guide):

1/4 cup good quality  mayo

2 tsp soy sauce

1 tsp peanut or sesame oil

1/2 tsp Srirach *spicy

1/2 Wasbi paste * spicy


Chop the tuna, cucumbers and avocado in small bite size pieces. Squeeze the lime juice on the tuna. Set aside. Mix up the sauce adding a little of the spices at a time. Once you get the sauce where you want it, add a few teaspoons of the sauce to the tuna and mix. To get the stacked appearance, place the tuna in a cup, add the cucumbers, then add the avocado. Flip the cup upside down on a plate and gently pull to remove the ingredients. Serve with good quality chips or fried won-tons. Devour.

Mama G’s Clam Chowder


1 lb of small white or red potatoes chopped, not peeled.

6 celery ribs chopped

6 carrots, peeled and chopped

1/2 a white onion chopped

1 clove of garlic finely chopped

3 strips of bacon

1 tbs Old Bay Seasoning

1 bottle of V8 Tomato Juice

1 can of beer

3 cups of clam juice

2 cups of clams ( I use the cheap canned ones at the grocery store, but you can go to the fish market and get the real deal, be fancy if you want.)

Tabasco sauce to taste


In a large stock pot cook the bacon. Once bacon is fully cooked, remove from the pan and remove half of the dripping. Keeping the other half of the drippings in the pan, add the onion, garlic, carrots, celery and cook until soften and slightly translucent. Add the potatoes and the clam juice and bring to a boil. Boil for 5 min and then lower heat to a simmer. Add Tomato juice, cooked bacon, Old Bay, salt and Pepper and cook until potatoes are soft, about 25 min. Add clams and cook for an additional 5 min.

A word of advice, this is ALWAYS better the next day. If you make it today, like I will, you can be lazy tomorrow and everyone will think you’re a genius.

Lobster Rolls!


2 lb Lobster – cooked and chopped

1 tbs good quality mayo

2 celery stalks finely chopped

1/2 tsp celery seeds

1 tsp lemon juice

New England Style Hot Dogs rolls (or the normal kind if you can’t get the good stuff)


Mix all the ingredients together and spoon into toasted hot dog buns. (note, if you hate mayo, you can substitute melted butter. It will be just as bad for you.)

photos: Tuna from google, here. Chowder here, Lobster rolls, here.



by J.S. on December 21, 2010

in Uncategorized

Welcome to the new digs! I hope you like the new look and feel of the place. I’ll be back tomorrow with new recipes, new inspiration and hopefully some new and exciting ideas! Until then, thanks for stopping by!