In case you missed Leah’s delicious double-scoop announcement, Freutcake’s expecting not one—but two!—little babies. Cuteness overload! But don’t worry: Your Friday cocktail posts aren’t going ANYWHERE! It’s my great honor to be handling happy hour duty until the nuggets arrive.
Let’s kick off this adventure of boozing and oozing over Leah’s adorable bump with a super special cocktail I like to call…The Baby Maker! What? It’s so appropriate!
This scrumptious recipe is loaded with sultry ingredients like tequila, ripe berries and a hint of cinnamon. Baby is not guaranteed. But you will feel sexier and sassier with each luscious sip. How could you not!
So let’s all raise a Baby Maker to the beautiful mama to be! And to each other, because I look forward to cocktailing with each and every one of you. Leave your drink recipe requests in the comments below or even just a flavor you’d love to see in a drink (Wine? Pineapples? Bitterness? Chia seeds?)—no such thing as a wrong request! I’ll whip up somethin’ special for you, promise!
photos by Erin Phraner
- FOR THE JUICE
- 1 heaping cup sliced strawberries
- 1 (6-ounce) container raspberries
- 1 ounce Campari
- 2 ounces fresh lime juice
- Pinch of salt
- Pinch of cinnamon
- FOR THE COCKTAIL
- 4 ounces Berry Juice (above)
- 4 ounces tequila
- 2 ounces fresh lime juice
- Lime slices, for garnish (optional)
- Make the juice: Puree the strawberries, raspberries, Campari, lime juice, salt and cinnamon in a blender until smooth.
- Strain and press the juice through a fine-mesh sieve into a liquid measure cup or bowl (stirring the juice in the sieve helps is strain faster). Refrigerate until cold or up to 1 week.
- Make the cocktail: Shake the Berry Juice, tequila and lime juice in an ice-filled cocktail shaker for 30 seconds. Strain into chilled cocktail glasses. Garnish with lime slices, if desired.
- Makes enough for two plus extra juice.
I have to admit, I’m still waiting on the fun part of this pregnancy to begin. Don’t get me wrong, I am over the moon excited and feel very blessed to be carrying these babies but let me tell you, it’s no cake walk…at least not for me. At about 4 weeks into my pregnancy I developed severe morning sickness. Honestly, unless you have experienced the constant nausea, food aversions, and mad dashes to the toilet first hand, it’s hard to fathom just how insanely bad it is. I never quite understood what my girlfriends were going through until it was my turn to experience it. So, for all of you who have suffered…I feel your pain. Believe me, I do!
Last week, I had a couple of really bad sick days back to back and got to a point where my body was refusing to keep anything solid or liquid down. It was time to go to the hospital. It turns out I have a very sever form of morning sickness, more common with twin pregnancies, that untreated can cause my body to become severely dehydrated and malnourished. When I checked into the hospital my body was in starvation mode and unable to process any food. I was given an IV of fluids, anti-nausea medication, a vitamin drip and an ultrasound. Thankfully the babies were just fine!
After getting my body back to being stable and back on solid foods again, I came home. The nausea and food aversions haven’t gone away but I do have the help of medication if I need it. The silver lining for me is knowing that the babies are healthy and that most likely, this won’t last my entire pregnancy. I have my fingers and toes crossed for 20 weeks…just 5 more to go!
I know it’s been a quiet around the blog but I hope to be back to feeling better and fully working very soon! I’m still creating some fun projects on my good days and can’t wait to get back into the kitchen…or outside in the sunshine for that matter. Thanks for being a loyal reader and a constant support. I read and appreciate every single one of the comments you left on my pregnancy announcement post and each one brightened my day.
Now, onto the future!
Spring eating should be as carefree and breezy as the season itself. I don’t know about you but I’m not rushing to get home and start cooking when the weather’s this delicious; I’m out enjoying long afternoon walks, cocktails on the sidewalks of Brooklyn—heck!—just soaking in the sunshine. That’s when I bust out this super-simple, springy pasta recipe. It’s the perfect meal for easy eating and totally fancy enough for guests.
What makes it so easy? One pot! That’s it. Master a scrumptious pasta loaded with loads of fresh spring greens by blanching peas, asparagus, etc. in stages, right in the pasta water as your noodles cook! It’s a trick I picked up years ago. And let me tell you, I’ve worked way more veggies into my pastas as a result. How can you not when they’re THIS easy to cook?
I grabbed asparagus from the farmers market and a bag of frozen peas from the grocery store (nothing better). What’s your favorite spring green? Add that in too! Herbs, artichoke, lima beans, etc. would all be lovely addition.
photos by Erin Phraner
- 1/2 pound whole wheat pasta
- 1 bunch asparagus
- 1 pound frozen peas
- 3 tablespoons butter
- 1 cup shredded parmesan cheese, plus more for serving
- PANTRY STAPLES: Salt and freshly ground pepper
- Bring a large lot of generously salted water to a boil over medium-high heat.
- Meanwhile, trim your asparagus and cut it into 1-inch lengths.
- Add your pasta to the boiling water and cook as the label directs.
- Add asparagus to the boiling water 5 minutes before the pasta is done cooking. Add the peas 30 seconds before the pasta is done cooking. Drain all together and return to the pot. Add the butter, parmesan, salt and lots of pepper to taste. Stir until butter and cheese melts and all pasta is evenly coated.
- Divide pasta among bowls. Top with more parmesan and pepper.