Sex on Safari

Tarzan is here! 

The movie surprised me...I liked it a lot more than I thought I would! Plus who doesn't love them some sexy Skarsgård! Margot Robbie was a great Jane and Christoph Waltz always plays the perfect villain! 

I was so excited to see the movie that it only seemed right to pair it with a new cocktail! So as Tarzan (John) belongs to the Jungle I also loved the way the movie chose to highlight the safari and the other creatures and tribes he loved and belonged to. 

Playing off of a recipe for Sex in the Jungle I used:

1 1/2 oz. Vodka

1 oz Rum

1 oz Midori

1 oz Lime Juice

3 oz Orange Juice

3 oz Pineapple Juice

This mix was sweet, thanks to the pineapple and a tad sour. I really liked how the different juices added some depth to this zesty cocktail. So refreshing!

For a Sex on Safari Sunrise add in 1 oz of grenadine and top with cherries! Such a perfect gradation of colors. Nice and sweet too. Yum!!

Ok...one more ab pic!! he he

Love, Bunny

High Fitness Love

As the first ten mins passed I could feel my body awaken...like my soul needed to sweat. Doing our second set of lunges I quickly surveyed the room. Good...I wasn't the only one having balance issues ha ha! The music started to pick up again and we shifted to our next set of moves. Each girl now with beads of determination collecting on their skin. 

This was...and is...High Fitness. 

High Fitness was originally started by these lovely ladies, Emily Nelson and Amber Zenith and they are quickly making their presence known. Check out this news report on them HERE. 

I should have written about HF sooner, it's been maybe my 10th class and while it has been a bit brutal, it's fun! I don't think I have ever jumped so much in my life LOL! Thanks to Ashley, studio owner, The Barre Studio in Capitola was lucky to pick this new technique up and we have all gotten hooked. HF involves choreographed moves but is about bringing in cardio and toning sets. Working to shape certain muscle groups. I think it's going to be more than a craze, it really does yield results. There is one set where we jump forward punching the air and it always makes me think that Ashley is building a small army of punching squat jumping warriors. We will take over!

 High completely helps to motivate me even on my most sluggish days. I always dread the beginning and then as our last set starts to wind down I am so proud of myself. 

I would definitely recommend trying HF. I know you can make it through the first 10 mins and you'll be on your way toward glory! Here's a pic from the Studios first class! 

http://www.thebarrecapitola.com/

MWAH! -Bunny

The Comte St. Germain’s Poison

Hello my darlings!

My second drink for Outlander is the
The Comte St. Germain’s Poison, basically a Gin Zesper,which was quite refreshing. Thank you Chef Theresa Carle-Sanders!

*Outlander Kitchen Photograph

I have always loved the smell of St. Germaine Liqueur, flowery and sweet, and the bottle that it comes in... so interesting and almost feels like an old relic from a time long past. Plus the name is perfect for our St. Germaine! What a great idea to create a drink inspired by the Comte. As the Outlander Kitchen says, "Poison never tasted so good!"

Simply take:
Gin – 1½ oz
St. Germaine Elderflower Liqueur – ½ to ¾ oz
Tonic – to taste
Ice and a Lemon Twist

*Jack waiting for his drink ha ha ha! He looks so pleased!

 Pour the gin and St. Germaine over ice into your glass then add the sparkling tonic and the lemon twist. Use as much of the tonic as you see fit. I found that the gin is a bit powerful so I needed some extra bubbles!

*Outlander Kitchen Photograph

*mommies little vampire

Adding in the lemon zest was a nice touch and I even squeezed a bit of the lemon into the drink. Like I said, this one was strong but refreshing. Wonderful for a sunny Saturday!

Cheers Outlander fans! Here's to a lovely season and even more lovely treats. Thanks for reading.

-Bunny

Thank you!

Check out @HayfieldManor's Tweet: https://twitter.com/HayfieldManor/status/736181164969472001?s=09

Madame Nesle de la Tourelle’s Slippery Nipple

Hi everyone! 

Outlander is back and the much anticipated Outlander Cookbook is almost here!! I am so excited! Hopefully I get it for my upcoming birthday...wink wink Craig. For now here is a link to webpage in case you want to get more familiar with the recipes. http://outlanderkitchen.com/ 

Chef Theresa Carle-Sanders has really outdone herself with each dish. Taking bits and pieces from the books/show. I wanted to start off small...but yummy... so I decided to make a few cocktails. First on the list...Madame Nesle de la Tourelle’s Slippery Nipple. 
I love a good shot and this one was so perfectly paired with Madame's erotic fashion. 

Purely:  
1 oz of Sambuca
1 oz of Bailey's Irish Cream
1 Blueberry
I loved the instructions for this simple shot...just too perfect! Plus here is one of the cookbooks pics, much better than mine!
"Pour the sambuca into a shot glass, then pour the Bailey’s gently down the backside of a spoon to float it on top. To make this an authentic “Nesle Nipple,” float a small blueberry in the middle before serving...Sláinte!"
I was actually impressed with myself that I got the Baileys to float on top...took a few tries though he he!

As I took the shot I tasted the sweetness of the Baileys right away and then the liquorice in the Sambuca! The liquorice lingered in my mouth, tingling my tongue. Such a simple drink with quite the punch! While I don't like liquorice I did not mind it this time. Must be the mix with the Irish Cream!

Seeing as how the fashion in Outlander is so extravagant, I had to add a few pictures of my favorites! Claire is such a lucky girl...that red dress was AMAZING!! 


My immediate response to seeing the garden scene dress was "Yes, I need that on my body!" So beautiful!!

Thanks for readin! 

-Bunny

Next: The Comte St. Germain’s Poison (Gin Zesper)

Hummingbird Cake

Happy Easter! 

This year I wanted to make something truly delicious for my family and had seen a recipe for Hummingbird Cake on MyRecipes. Turns out that this is a really popular cake and it seemed so interesting that I wanted to taste it for myself. I didn't do a play-by-play for you...I thought about it but for once it was nice to really focus on making the cake. It was just me and my mixer! The recipe included some different ingredients like bananas and pineapple...which I had never thought about adding to cake batter. 

As I suspected it was the most delicious, mouthwatering, sweet and savory, home-made cake I have ever had! It smelled like banana-nut bread and tasted like a dream...a carrot cake/banana-nut bread hybrid of pure yum! The cream cheese frosting paired well, giving it a little extra sweetness. The pineapple was not overwhelming either and the pecan...OMG the pecans!  I had to literally stop myself from consuming the whole thing. Here is the recipe from MyRecipes.com  and their link! 

Ingredients/Directions:

• 3 cups all-purpose flour
• 2 cups of sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 3 large eggs, beaten
• 11/2 cups vegetable oil
• 1 1/2 teaspoons vanilla extract
• 1 (8-ounce) can crushed pineapple, undrained
• 2 cups chopped bananas
• 1 cup chopped pecans
• Shortening
• Cream Cheese Frosting
• 1/2 cup chopped pecans

Preheat oven to 350°. Whisk together flour and next 4 ingredients in a large bowl; add eggs and oil, stirring just until dry ingredients are moistened. Stir in vanilla, pineapple, bananas, and 1 cup chopped toasted pecans. Spoon batter into 3 well-greased (with shortening) and floured 9-inch round cake pans.Bake at 350° for 25-30 minutes or until a wooden pick inserted in center comes our clean. 

Cool cake layers in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).

Place 1 cake layer on a serving platter. Spread 1 cup Cream Cheese Frosting over cake layer. Top with second layer, and spread 1 cup frosting over cake layer. Top with third cake layer, and spread top and sides of cake with remaining frosting. Arrange toasted pecan halves in a circular pattern over top of cake.

http://www.myrecipes.com/recipe/hummingbird-cake-0 

You should definitely make this cake!! 

-Bunny

Happy St. Patty's Day!

Hi! Just a quick Happy St. Patrick's Day to you!!!

Our work was having a potluck so of course we had to make some corn-beef and cabbage with carrots and potatoes! This was also the first time I had ever used my new crock pot! It was almost comical how easy it was.

First we layered in carrots, onions and potatoes. Then added the corn-beef and a few bay leaves. Set the pot to medium heat and left it to cook for about 8 hours. 

In the morning we carted it off to work and about an hour or so before the pot-luck we added in the cabbage. Our dish was met with another corn-beef and a lamb stew! Yum!

To bring in some sweetness, of course, I made some chocolate and green cupcakes topped with a million sprinkles! 

Thanks and Erin Go Bragh!

Bunny