Oh Happiest of Days!
I have just woken up and read the news about the huge meteor that hit Russia this morning and the number of persons injured. These random meteors hitting the earth are not a good thing, though I admit to liking a good falling star. My thoughts are with those in Russia this morning. And apparently, there is another meteor passing by today as well, which while it won't hit us, is a bit too close. Like when my mother-in-law shows up at my sister-in-law's 5 miles down the road - she isn't at my house, but she's close enough to scare me!
And what do I like to do when the news is full of Armageddon-like events? Why, I like to think about what I will drink at miller time, thank you for asking!
Mr. WMM did not give me red roses yesterday. He gave me apricot roses. This was a lovely surprise - i love roses in faded hues. The picture below makes them look more yellow-y, but IRL they are well and truly an apricot bleeding into a quite peachy hue..
Maybe he was inspired by the peachy hue of the Hibiscus bloom of earlier this week? Or maybe they were a better price than the red? We will never know, but we like them very much!
Looking around my house, I don't have many peachy or apricot hues in my house, though I certainly love them in the garden and in art:
Where I live, we do not grow peaches; it is all apples and potatoes! I was thinking this morning that I don't think I have actually seen a peach tree in real life, isn't that funny?
But peaches are popping up everywhere these days:
they are a seminal plot point in an episode of House of Cards:
In Pantones Spring 2013 palette (I know - the colour is described as linen, but to my eyes, it is a linen with decidely apricot-y undertones):
In Spring, our makeup palettes tend to focus on lighter pale shades in apricot and peachy-pink hues:
I love the name of this new blush from Lancome, Peche Joue-Joue
And it makes me think of Marcarons - yum!!
It will go nicely with the oranges of the last couple of years in your wardrobe:
And it shows up in a fabulous book and equally good movie:
You may be familiar with Canadian musician peaches (whose music isn't my real cup of tea):
I prefer old timers, like Peaches and Herb, whose song "Reunited" I waltzed to many a time in junior high school and high school:
I am sure you all have your favourite peach recipes, especially you southerners and Ontarians!
However, it being Miller Time Friday, I think I will make a lovely pitcher of Bellinis and bring along my Peaches and Herb greatest hits playlist! Gourmet Sleuth shares the history of this cocktail and a couple of versions of it:
This drink was created 1943 at Harry's Bar in Venice, Italy in honor of the painter Geovani Bellini. Giuseppi Cipriani was the inventor. The original recipe was made with fresh pureed white peaches with a bit of raspberry or cherry juice to give the drink a pink glow.
Ingredients
I have just woken up and read the news about the huge meteor that hit Russia this morning and the number of persons injured. These random meteors hitting the earth are not a good thing, though I admit to liking a good falling star. My thoughts are with those in Russia this morning. And apparently, there is another meteor passing by today as well, which while it won't hit us, is a bit too close. Like when my mother-in-law shows up at my sister-in-law's 5 miles down the road - she isn't at my house, but she's close enough to scare me!
And what do I like to do when the news is full of Armageddon-like events? Why, I like to think about what I will drink at miller time, thank you for asking!
Mr. WMM did not give me red roses yesterday. He gave me apricot roses. This was a lovely surprise - i love roses in faded hues. The picture below makes them look more yellow-y, but IRL they are well and truly an apricot bleeding into a quite peachy hue..
Maybe he was inspired by the peachy hue of the Hibiscus bloom of earlier this week? Or maybe they were a better price than the red? We will never know, but we like them very much!
Looking around my house, I don't have many peachy or apricot hues in my house, though I certainly love them in the garden and in art:
 |
| source |
But peaches are popping up everywhere these days:
they are a seminal plot point in an episode of House of Cards:
In Pantones Spring 2013 palette (I know - the colour is described as linen, but to my eyes, it is a linen with decidely apricot-y undertones):
In Spring, our makeup palettes tend to focus on lighter pale shades in apricot and peachy-pink hues:
I love the name of this new blush from Lancome, Peche Joue-Joue
And it makes me think of Marcarons - yum!!
 |
| source |
You may be familiar with Canadian musician peaches (whose music isn't my real cup of tea):
I prefer old timers, like Peaches and Herb, whose song "Reunited" I waltzed to many a time in junior high school and high school:
I am sure you all have your favourite peach recipes, especially you southerners and Ontarians!
However, it being Miller Time Friday, I think I will make a lovely pitcher of Bellinis and bring along my Peaches and Herb greatest hits playlist! Gourmet Sleuth shares the history of this cocktail and a couple of versions of it:
This drink was created 1943 at Harry's Bar in Venice, Italy in honor of the painter Geovani Bellini. Giuseppi Cipriani was the inventor. The original recipe was made with fresh pureed white peaches with a bit of raspberry or cherry juice to give the drink a pink glow.
Ingredients
Quick version 1 parts Peach Schnapps
3 parts Champagne (or Sparkling wine)
Combine in champagne flutes, serve.
Original Version 2/3 cup white peach puree (use yellow peaches if white not available)
1 teaspoon raspberry puree
1 bottle chilled Italian sparkling wine such as Prosecco orAsti Spumante Brut
3 parts Champagne (or Sparkling wine)
Combine in champagne flutes, serve.
Original Version 2/3 cup white peach puree (use yellow peaches if white not available)
1 teaspoon raspberry puree
1 bottle chilled Italian sparkling wine such as Prosecco orAsti Spumante Brut
Instructions
2/3 cup white peach puree (use yellow peaches if white not available)
1 teaspoon raspberry puree
1 bottle chilled Italian sparkling wine such as Prosecco orAsti Spumante Brut
Place 1 1/2 tablespoons puree In the bottom of each flute and add 2 - 3 drops of the raspberry puree. Add sparkling wine and serve.
Raspberry puree: Puree fresh or frozen (thawed) berries in a food processor.
Peach puree: Peel fresh peaches, cut up in pieces and blend in a food processor.
Serving glass: Tall champagne flutes
1 teaspoon raspberry puree
1 bottle chilled Italian sparkling wine such as Prosecco orAsti Spumante Brut
Place 1 1/2 tablespoons puree In the bottom of each flute and add 2 - 3 drops of the raspberry puree. Add sparkling wine and serve.
Raspberry puree: Puree fresh or frozen (thawed) berries in a food processor.
Peach puree: Peel fresh peaches, cut up in pieces and blend in a food processor.
Serving glass: Tall champagne flutes
Now me being me, I think I should bring along both versions, just in case... :-)
And me also being me, I think I need to visit Venice (I have sadly not done so yet), so that I can pay homage to such a pretty potable!
So - are you peachy keen? Do share!
Happy Friday and Cheers! And stay safe out there!
