Gardenias & Mint x The Dinner Special Podcast

Good afternoon, friends! Something really cool happened to us about a couple months ago and we can finally show you! We got a fun email from Gabriel Soh, the guy behind The Dinner Special podcast asking us to chat with him about our food, our friendship and everything in between! The twist was that it was a Skype video – not just an email questioner. We were intrigued, and after looking at the amazing interviews he has posted on his site, youtube and iTunes, we signed up.

We had a lovely afternoon chatting with Gabriel about pizza, our life long friendship and our cities. The video went off without a hitch (this was our first video chat without a family member or friend on the other end!) and we’ve been patiently waiting to see it all come together while he continued to post some amazing chats with big name food bloggers!

We saw this posted on The Dinner Special Facebook last night and were so excited it was about to air!

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You might have already seen it on one of our many social media outlets (Instagram, Facebook, Twitter, etc.), but we wanted to give an official shoutout to Gabriel – who has been getting some amazingly inspirational people on his podcast. And if you haven’t heard our interview yet, here it is! 🙂

Also, this video screenshot is hilariously “us” – love it!Christa-Tubach-and-Regina-Vecchione-of-Gardenias-and-Mint-on-The-Dinner-Special-podcast-4

Boozy Popsicles Anyone?

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Boozy Popsicles (aka Poptails) are all the rage this summer and we want to get on these asap. These’ll be the perfect 4th of July weekend treat!

{ Clockwise from top left  // Mixed-Berry Pinot Pops // Sparkling Fruit Izze & Cream Cocktail Popsicles // French 75 Popsicles // Mudslide Poptail }

// Mixed-Berry Pinot Pops

Ingredients:

  • 1/2 bottle Pinot Noir
  • 2 cups water
  • 2/3 cup sugar
  • 2/3 cup raspberries
  • 2/3 cup blackberries

In a large mixing bowl, combine water, wine and sugar. Stir until sugar is dissolved. Add berries, smashing some slightly with a wooden spoon and leaving some whole. Using a ladle, pour into popsicle molds (or just a paper cup!), making sure the berries are evenly distributed.

Note: If you’re using the paper-cup method, let the pops freeze for about an hour (until they’re slushy, but not totally frozen), then place the popsicle sticks in the center. Putting them in a partially frozen mixture will keep them stabilized. Don’t have popsicle sticks? Use spoons or plasticware. Done!

// Sparkling Fruit Izze & Cream Cocktail Popsicles

Ingredients:

Whisk together all ingredients in a large cup with a spout. Pour into pop molds. Let freeze undisturbed overnight. Carefully remove from molds & enjoy!

// French 75 Popsicles

Ingredients:

  • 12 oz. of champagne
  • 4 oz. of  gin
  • 4 oz. of simple syrup
  • 3 oz. of fresh lemon juice

Combine all ingredients together into a large measuring cup, then evenly distribute in your popsicle molds, leaving about 1/4 inch of room at the top. (You’ll have around 3 oz. left over after filling the molds.) After they’ve set for about an hour, put your sticks in. Allow to fully freeze then eat up!

// Mudslide Poptail

  • 18 oz. vanilla yogurt
  • 1 banana, medium size (2oz)
  • 3 oz. vodka
  • 3 oz. Kahlua
  • 3 oz. Bailey’s Irish Cream
  • 3 tablespoons grated chocolate

Place all ingredients in a blender or food processor and process until smooth, about 1-2 minutes.

Freeze for about 1 hour or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles run hot water on the outside of popsicle molds for a 5-7 seconds

Enjoy!