It is often the simplest of gestures in life that make for elegant entertaining. With amazing refrigerators and ice machines galore in our homes, the old fashioned method of freezing water in ice trays has almost gone to the wayside.
I keep some of those ice trays around for to make herbal ice cubes for drinks. My friends and family are always glad to have a treat in their ice and the presentation is both memorable and aesthetically pleasing.
The crisp shapes and forms of the lovely aromatic leaves bound in ice is the perfect accouterment to sparkling mineral water. Whenever I travel outside the country, I love being asked by the servers if I’d like water “with gas” or “no gas” and this drink reminds me of those travels.
As the ice melts in the sparkling water, the herb leaves release their essence and the scents , bouquets, and flavors meld with the fizz for beverage of pure delight and refreshment. Flavor with a syrup or citrus but trust me, this clean tasting drink is fine on its own.
For a fun weekend barbecue, these Cajun-style grilled shrimp make a great appetizer or main course. Served with rice and a wedge of lemon, they are a perfect way to celebrate the ushering in of summer.
It’s hard to believe that we’re already approaching Memorial Day weekend. So most likely, if you’re not hosting a gathering, you’ve been invited to one.
Poke Cake was created by Jell-O in 1969 to help increase sales of their product. I saw this recipe on a cooking show a couple of months ago, and they had updated the method to include real strawberries (and less Jell-O) which made the dessert more appealing to me.
Labor Day – the last weekend of summer on Martha’s Vineyard, the last opportunity to host weekend guests and the very last weekend to dine with good friends before the “great pack up and go”! (Labor Day for locals – on the other hand is the last weekend of putting up with us and our crowded beaches, crowded streets and crowded restaurants. Their anticipation of reclaiming this beautiful Island is palpable!)