4th of July Grub

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Our 4th of July is looking like it might be a nice sunny hot one this year, so we’re thinking grilling, light apps, and cool desserts! The best part about enjoying a day outside with your friends and family is sharing food, recipes and stories.

And don’t forget the drinks! Chill out with a Watermelon Cucumber Cooler between beers.


Clockwise from left:
Grill Steak Kabobs
Greek Salad Skewers
Firecracker Ice Pops
Goat Cheese, Honey, & Fruit Crostini


 

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!  

 

Happy Friday!

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{image via}

With the passing of Maya Angelou, so many amazing quotes of hers are surfacing. While we’d only known a few, seeing them all over the internet has brought so much inspiration and joy. This one really resonated with us and we hope it does with you as well!

Have a fantastic weekend (it’s going to be June, woah!), enjoy our links and see you back on Monday! xo G&M

cct // I’m still in total travel mode, and came across this monthly travel guide to Europe – which locations are best to go during which month! I think I just mentally added a few more trips to my list…

rkv // Healthy cocktail recipes!

cct // I am becoming obsessed with all of the pinterest pictures of popsicles! I think I need to buy one of those little kits asap and make these

rkv // 10 Mod Podge home projects

cct // I’m all about painting my nails at home (and infographics), so this image caught my eye. Become an at-home manicurist in no time!

rkv // It’s nearly time to bare those abs (sigh). This little tutorial will get them looking toight!

cct // I had one of those circular princess bed canopies when I was a kid and thought I was awesome. Cut to grown up canopies – because this thing is beautiful and a DIY!

rkv // Have you guys ever tried shakshuka? I had the delightful North African egg breakfast over the winter at a friend’s house and have been dying to make it ever since. This green recipe looks like it would be super tasty with some nice toasty ciabatta.

Happy Weekend

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{ Image via The Vanilla Bean Blog }

Ello! How’s everyone’s week been? Mine somehow became much busier than anticipated,   but that’s not always such a terrible thing, because it flew by. I get to head home to Connecticut tonight so I can spend the weekend with the family for Mother’s Day. Our family tradition for this holiday is to do weeding in the yard for Mom (leave to to my mother to put us through manual labor!), and eat a lot. We’ll be going to our old-time family favorite Italian restaurant for lunch with my Dad, Sister and Brother-in-law on Sunday, so it should be a well-rounded time.

Hope you all have the chance to get out there are appreciate any mother in your lives – have a great weekend everyone!

PS. Christa will finally be back on Monday – yayy!

cct // Some uplifting inspirational quotes that look mighty fine as well

rkv // I’m gonna be so happy I found this once those 100 degree humid nights come to Boston

cct // Since I’ve got the most finicky feet of all time, I’m kind of excited for this collab – those chambray clogs are callin my name!

rkv // Game of Thrones theme song… as played on household items. 

cct // Rock the perfectly dirty hair” gf!

rkv // 14 florists to follow on Instagram

cct // I can’t get enough of tassels right now, and this DIY is fulfilling all of that for me!

rkv // 100+ tips for frugal living