I searched all over Nantucket with the ladies this past week looking for this basket woven bracelet my Michael Kane. Nick, was at fault for making me obsessed with this Nantucket must. Here is a pic of the owner of the store modeling one for me. You to can get one customized at Michael’s website as well. They are a great gift! Be warned, you must have deep pockets. They are quite pricey…start saving now 🙂
I’m back and barely alive from our week at the Kuna Compound. After a wild week away with friends and family in Nantucket, I am back and ready to get back to sharing some fun things with all of you. We went to some fantastic restaurants, had a few cocktails, and most importantly had a lot of fun. I also bought some fun things to share as well! But, I did want to start off Thursday with a great recipe for a light summer cocktail. This was our version of the Figawi Wowie:
Wymans frozen blueberries
Minute Maid Light Lemonade
Blueberry Triple 8 Vodka
1. Muddle the mint to your desired amount
2. Fill a festive cup with four fingers of Blueberry Triple 8 vodka
3. 1/4 Bluberries
4. Add 1/4 lemonade
5. Top off with club soda to taste
You can add as much lemonade as you like. By the end of the week the sweetness was getting to us so we needed to add more club soda! It was a hit!
Prep time: 15 minutes
Cook time: 55 minutes
Oven temperature: 425, then 375 degrees
1 medium spaghetti squash
1 container grape tomatoes
1 head of broccoli
1 small white onion
2 oz of feta cheese
1/2 lb of cooked bacon (crumbled)
1. Cut squash in half and preheat oven to 425 degrees.
2. Scoop out center of the squash – all the seeds and pulp.
3. Bake squash in oven for 35 minutes at 425 degrees in about a 1/2 inch of water on a baking sheet.
4. Cook your bacon until crispy while your squash is in the oven, then crumble.
5. Chop your onion and broccoli, and cut your tomatoes in half if desired.
6. Remove squash from oven and remove “spaghetti” from the skin by using a fork to scrape the sides down. This can be done a few minutes after the squash comes out of the oven so you don’t burn your fingers.
7. Mix shredded squash with veggies, and add in your feta and bacon.
8. Return to squash shells and bake for an additional 15-20 minutes at 375 degrees. Remove from oven and enjoy!
Oh yes, you all know my fur babies are on the top of my priority list 🙂 If you have a pup you must try Seresto this season. It is very pricey but worth it. The fluffers have been running around in the grass and they have been tick free for a months! This never happens. Get to the store and pick up a collar soon! See how happy Charlie looks. You can also see a box in the background. Sadly, we are leaving Southie 😦 Our condo sold in 22 hours and we are off to another adventure! Can’t wait! I am sure there will be posts from all over. Keep checking in! Who knows where we will end up!
Recipe courtesy of Giada De Laurentiis
Prep time: 20 min
Inactive: 8 hours
Cook 5 min
Nonstick cooking spray
4 ounces purchased amaretti cookies, crushed (about 20 small cookies) plus more for sprinkling (or I have used biscotti or almond cookies)
3 tablespoons unsalted butter, melted
1/2 cup sugar, plus 1/4 cup
8 large egg yolks
1/4 cup lemon juice
3 tablespoons lime juice
2 tablespoons limoncello
1 lemon, zested
1 lime, zested
1 cup whipping cream
Spray a 9 by 5 by 3-inch metal loaf pan with nonstick spray. Line the pan with plastic wrap, allowing the excess to hang over the ends and sides.
Combine the crushed amaretti cookies and the melted butter. Put in the lined pan and press down to firm and form a crust.
Whisk 1/2 cup of the sugar, the egg yolks, lemon juice, lime juice, limoncello, and salt in a large metal bowl to blend. Set the bowl over a saucepan of simmering water (do not allow the bottom of the bowl to touch the water). Whisk the egg mixture until it is thick and creamy, and a thermometer inserted into the mixture registers 160 degrees F, about 5 minutes. Set the bowl of custard into another bowl of ice water to cool completely. Stir in the zest.
Using an electric mixer, beat the cream and remaining 1/4 cup sugar in another large bowl until firm peaks form. Using a large rubber spatula, gently fold the whipped cream into the custard. Spoon the mixture onto the prepared crust. Fold the overhanging plastic wrap over the custard and freeze until frozen, at least 8 hours or up to 3 days.
Unfold the plastic wrap. Invert the semifreddo onto a platter and peel off the plastic wrap. Cut the semifreddo into 1-inch slices and sprinkle with crushed amaretti cookies and serve.
What a weekend we had. Today, I really need to get to the gym ASAP. We decided to have a couple dinners out in the city. I did find one of the best and authentic Roman Trattoria restaurants in Boston, Cinquecento. This place has outdoor seating and amazing BUCATINI ALLA CARBONARA!!! OMG, it was one of the best that I have had since we were in Italy. Cinquecento is a must try and its not in the North End but the South End! We ended up trying quite a few things like the Fried veal with Gorgonzola cream sauce and the Lemon Semifreddo, which means half frozen. Its a cross between a cheese cake, frozen custard and gelato. Once again, I haven’t had this since Italy! Summer is on its way and if you are looking for some really good Italian dishes and Vino stop by Cinquecento! You will probably see me there 🙂 Happy Monday!