Fall is actually my favourite season for going to the Farmer’s market. Sunflowers last forever if you give them a bit of sugar, a touch of bleach and change the water a couple of times. Eventually, when the leaves turn yellow but the flowers are still good, just strip leaves and cut stocks again and add a different filler underneath the flower heads. (I’ll post photo when these ones go for round two 🙂 These are already almost 6 days old. I’m going to channel Martha here for a minute and say Isn’t this container perfect? It’s vintage pottery; $15. I die.
and now it’s….
(blush…not that size matters…except with martinis)
Lola’s Okanagan Martini
fresh squeezed lemon juice (about 1/2 a lemon)
1/2 teaspoon maple syrup
a couple of sage leaves
Ketel One Citron
2 oz fresh apple juice
Sliced red apple for garnish
Muddle 2 sage leaves, the lemon and the maple syrup in your shaker. Fill shaker with ice and add the vodka and the apple juice. Shake, strain, and pour into a chilled Martini glass. garnish with a slice of red apple.
Lola’s Spiced Pear
Poached Spiced Pears (homemade are the best but in lieu of, canned pears work too)
Absolute Pear Vodka
cinnamon & sugar mixture (1/2 & 1/2)
To make :
take a slice of poached pear and muddle in a martini shaker. Fill shaker with crushed ice. Filled shaker to 3/4 full with Absolute Pear Vodka and top off with some of the Poached Pear Syrup.
Shake vigourously. Pour into a a chilled martini glass that has been rimmed with the cinamon/ sugar mixture. May add a small cinamon stick as a garnish.
That IS an egg in my figs. I don’t like to show off but, hellooo-these figs are from my garden.
And that is a GIGANTIC EGG.
Here’s what you do; wash and dry figs really well. Slice in half. Place in an oven proof casserole dish (spray with Pam or whatever first so they don’t stick) then drizzle heavily with Lyle’s Golden syrup and roast in the oven until bubbly. Serve plain, over ice-cream, or pour a little fresh whipping cream over them. You heard me.