Sweet Sweet Sangria

This recipe graciously stolen from Living Fully Without.


The Goods
1 bottle dry red wine  (a Cabernet Sauvignon is what we already had…)
4 cups club soda
1 cup SCD legal apple juice
1/2 cup honey (I mixed it with 1/4 cup hot water so it would blend easily)
1 lemon, sliced and squeezed
1 lime, sliced and squeezed
1 orange, sliced and squeezed
Fruit of your choice…
OURS INCLUDED: Grapes, Macintosh Apples, Blackberries, Raspberries, Blueberries, Watermelon, Pineapple

The Gettin’
1. Mix it together!  For best results, refrigerate so the fruit juices can seep in for 24 hours.  But if you’re too eager to wait, pour over ice and serve!  We only waited 3 hours.

The Take
So Lauren has a long standing relationship with sangria that was easily passed onto Jordan when they met.  This sangria recipe is so smooth and refreshing. After our first taste, we all looked around and said, “CHEERS AGAIN!” A glorious version of a drink that we are most fond of…

Total Time:  three hours and 10 minutes
Prep –10 minutes
– 3 to 24 hours

Yield:  20 servings

Level: Easy

Cheers to Cheers!

This is a recipe created graciously by Jordan, THE stud muffin.


The Goods
1 bottle dry sparkling wine
fresh strawberries
* the love of your life (this could be you)

The Gettin’
1. Open bottle of bubbly.
2. Pour into glasses.
3. Place one strawberry into each glass.
4. Enjoy a very happy SCD 1 year anniversary with the love of your life, thanks Jordan.

The Take
Jordan, Mr. Snazz, pants treated me to a very special day vaca including splurging for a couples massage – what – a – guy.  I should compliment the hotel we stayed at because we brought a prepared SCD meal along and room service heated it up and brought it like room service along with covered dishes and ice water.  Thanks to the Kimpton company for great customer service.  Thanks to my husband, too…. 🙂

Total Time:  2 minutes 1 year
Prep –  2 minutes
Married – 1 year

Yield: 2 servings

Level: Easy

Steamed Mussels

This recipe stolen graciously from allrecipes.com.


*Note: These are amazing.*

The Goods
2 Tbsp. butter
1/4 cup shallots, minced
3/4 cup dry white wine
3 lbs. mussels, cleaned and debearded
1/2 cup chopped fresh parsley
ground black pepper to taste

The Gettin’
1. In a medium stock pot, heat butter over medium heat. Add shallots and saute until translucent.
2. Pour in wine and mussels. Raise heat to medium/high and steam mussels until shells open, about 7 minutes.
3. Pour mussels and cooking liquid into a serving bowl, sprinkle with parsley and freshly ground black pepper to taste. Serve immediately.

The Take:
These are good, but they require a bit of prep!  Letting the mussels sit in some water before you begin for 20-30 minutes lets them expel dirt or sand.  Don’t use any mussels that aren’t closed to begin with – they’re probably dead!  You can check by sharply tapping the mussel – if it closes, it’s still alive and safe to cook.  Any mussels that don’t open after steaming should be thrown away.

Total Time: 52 minutes
Prep – 45 minutes
Cook– 7 minutes

Yield: 4 servings

Level: Intermediate