December 2014 Drink of the Month

Just in time for Christmas (yup, I said “Christmas”)…


This martini is quick and easy and sure to be a hit!


Peppermint liquer
Light Cream
Sambuca, white
Candy cane
Red raspberry syrup (schmukers plate scrapers brand works best)

Prep martini glass with raspberry syrup. Place tip of syrup bottle in bottom of glass and with slow even pressure squeeze as you swirl up to the rim.

Starting from rim to base causes syrup to run and streak glass.

1) fill cocktail shaker with ice
2) add 3.5oz peppermint liquer, 1oz cream, 3 drops sambuca
3) shake vigorously until well chilled
4) strain into martini glass
5) garnish with candy cane

Come visit me at The Horseshoe Grille – I’ll make one for you.

Let’s Eat

Summer is still here, despite what my husband says. He is like Eeyore. Starting the 3rd week in July, he likes to remind me on a nightly basis how much sunlight we are losing AND that summer is almost over.
Well, I say, “Nay, nay, my friends”. As far as I am concerned, summer is still alive and kicking until that first leaf falls in my yard.
With all that being said, I want to share with you two recipes. The first one is for GREEK PASTA SALAD and the second is for HERBED RED BLISS POTATO SALAD.
Today, I will focus on the pasta. This was just served at my ANNUAL THANK YOU BBQ I put on each summer at my home for my amazing “regulars“.



2lbs penne pasta
1 Green bell pepper, seeded and julienned
1 medium sized cucumber, skin on, seeded, diced
1 pint grape tomatoes, sliced in wheels, discard ends (this step is a slight pain in the ass)
1 small red onion, chopped (grab some tissues, tears will fall)
1 pint crumbled feta
1 16 oz bottle of greek dressing, oil based not creamy

Boil pasta until al dente (you do not want mushy pasta) in salted water, drain, cold water rinse, drain again

Pasta can be prepped up to 2 days in advance, chill in fridge, then use greek dressing to LIGHTLY coat (just enough to keep pasta from sticking and to let flavor soak in)

Mix together bell pepper, cucumber, tomatoes, onion (place in container and set aside in fridge until 24hrs before serving. Day before consumption, mix in with pasta, add more dressing, again, just enough to coat not soak)

Day of party: mix in feta, add more dressing (enough to wet not soak, I used just under 3/4 of a bottle)

ENJOY the compliments and the taste!

xo, Amy

PS: prep time varies based on your alcohol consumption

Never tell your kids where you work

I feel a sense of responsibility to the global community. Like someone with super powers using them for good and not evil.

If I am going to have this media platform, I feel compelled to warn others when there is danger (or epic foolishness) lurking in our communities and in our homes.

imageConsider the following story a cautionary tale…

Once upon a busy night at work, the phone call came. The call no parent wants to get.
“Your son is on the phone.”
My heart sank. “Tell him I am extremely busy. Ask if it’s an emergency”, I said frantically.
A moment later, “he says it IS an emergency”.

Cue the dramatic music, mamma is about to have a heart attack!

imageIn a flash, I deployed my emergency resources. Like Santa calling for his Reindeer!
“On Donna to table 108 for an order!”
“On Janice to the kitchen for the birthday cake and candles!”
“On Manager to the bar to finish making my drinks!”
“On Hostess to my two new tables with menus and an apology!”

This had all the makings of the proverbial “shit show”.

I scramble to the phone trying to maintain my composure.
ME: “Honey, what’s wrong?!”
SON: “Mum, can I have my XBox back? I’m bored.”
ME: ‘click’

imageApparently we have differing opinions on what constitutes an EMERGENCY!

Blackberry Simple Syrup

imageA staple for your summer cocktails

12oz fresh blackberries

2 sprigs fresh rosemary

3/4cp water

1/4 cp + a pinch of granulated sugar

bring to boil, then simmer 25mins, stir gently every so often

let cool, then strain into bowl using wire tight mesh sieve, gently press til all juice is through

will hold in fridge for a week



White Cucumber Melon Sangria

White Cucumber Melon Sangria


1.5 Liters Sauvignon Blanc
1/2 cp honey
1 small honeydew melon (seeded and sliced)
1 seedless cucumber (sliced into wheels)
2 limes (sliced into wheels)
24 fresh mint leaves

Place melon, cucumber, limes, mint in container
Add honey, gently mix with wooden spoon
Add wine last, gently stir with wooden spoon
Refrigerate overnight

Use in the first 48 hours