img_1212Hey, it is the weekend and even though I am not one for too much drinking (all things in moderation I say); I do like the occasional sip or two when socialising or networking (call it what you may).

In my household, I am known for my love of all things Cranberry – like the juice and the fruits. So you can imagine my delight in seeing a drink mixed with one of my favourite fruits: Cranberry Cider via Tasty on BuzzFed. 

INGREDIENTS: Servings: 28 servings (based on 1.5 ounce alcohol/serving) – here is a video on how to make it:

  • 1 pound fresh cranberries
  • 1 cup sugar
  • ½ gallon water
  • ½ gallon apple juice
  • 16 ounce cinnamon whiskey
  • 1 bottle sparkling wine
  • Fresh apples
  • Fresh oranges
  • Additional fresh cranberries (garnish)
  • Cinnamon sticks (garnish)

PREPARATION

1. Combine cranberries, sugar, and water over medium-high heat, and cook until berries are completely cooked.

2. Strain and set aside to cool.

3. Thinly slice the apples and oranges. Add cranberry juice, apple juice, and whiskey.

4. Top with sparkling wine. Garnish with additional cranberries and cinnamon sticks.

5. Enjoy! 

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Something for the weekend – food lovers…Derived from Tasty: Garlic And Herb-Marinated Rack Of Lamb

Original-Recipe-Garlic-And-Herb-Marinated-Rack-Of-Lamb-EAT-THIS-TONIGHT

Herb-and-bread-crumb coatings are classic on a rack of lamb, but leaving out the crumbs lightens the dish (and the juicy chops taste more summery as a result). This recipe is best made with new garlic — garlic that has not been aged. It is covered with a moist membrane rather than papery skin and is often sold with greens attached. If you’re lucky enough to find some, substitute 1/4 cup chopped garlic greens for half of the parsley in the herb mixture.

INGREDIENTS

Serving size: 4

1 rack of lamb
3 sprigs thyme
2 sprigs rosemary
3 cloves garlic
1 tablespoon salt
1 tablespoon pepper
1 tablespoon chili powder
2 tablespoons olive oil
Juice from ½ a lemon
1 cup red wine (we used Malbec)

PREPARATION

1. Preheat the oven to 350ºF / 175ºC.

2. Chop thyme, rosemary, and garlic together, then place in a large bowl. Add salt, pepper, chili powder, olive oil, and lemon juice; mix well, then set aside.

3. If necessary, trim off some extra fat on the rack of lamb, then cut lamb into 4 pieces. (You can also ask your butcher to prep it for you!)

4. Place lamb in the spice mixture, then rub the spice mixture onto the lamb using your hands, covering all sides. Cover and chill in the fridge for 30 minutes.

5. Heat oil in a large cast iron or skillet. Sear all sides of the lamb until meat is dark brown and crispy. When it’s almost done, pour in red wine then remove from the heat.

6. Roast the lamb in the oven for 10-15 minutes or until the internal temperature reaches 145˚F / 63˚C.

7. Serve with roasted veggies.

8. Enjoy!

Yours in love – The Renaissance Lady ©

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Because we are free women,
born of free women, Pearl Cleage - We Speak your Names
who are born of free women,
back as far as time begins,
we celebrate your freedom.

Because we are wise women,
born of wise women,
who are born of wise women,
we celebrate your wisdom.

Because we are strong women,
born of strong women,
who are born of strong women,
we celebrate your strength.

Because we are magical women,
born of magical women,
who are born of magical women,
we celebrate your magic.

My sisters, we are gathered here to speak your names.

We are here because we are your daughters
as surely as if you had conceived us, nurtured us,
carried us in your wombs, and then sent us out into the world to make our mark and see what we see, and be what we be, but better, truer, deeper because of the shining example of your own incandescent lives.

We are here to speak your names because we have enough sense to know that we did not spwe speak your namering full-blown from the forehead of Zeus,
or arrive on the scene like Topsy, our sister once removed, who somehow just grown.
We know that we are walking in footprints made deep by the confident strides
of women who parted the air before them like the forces of nature that you are.

We are here to speak your names because you taught us that the search is always for the truth and that when people show us who they are, we should believe them.

We are here because you taught us that sisterspeak can continue to be our native tongue, no matter how many languages we learn as we move about as citizens of the world and of the ever-evolving universe.

We are here to speak your names because of the way you made for us.
Because of the prayers, you prayed for us.
We are the ones you conjured up, hoping we would have strength enough,
and discipline enough and talent enough, and nerve enough
to step into the light when it turned in our direction, and just smile awhile.

We are the ones you hoped would make you proud
because all of our hard work makes all of yours part of something better, truer, deeper.
Something that lights the way ahead like a lamp unto our feet, as steady as the unforgettable beat of our collective heart.

We speak your names.
We speak your names.

sistahood.jpg

Yours in love – The Renaissance Lady ©

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