AlcoHOLidays | Labor Day | Cruzan Slowpoke Shandy

Sips

Cruzan_SlowpokeShandy2

And just like that, we’ll close the book on another summer.

That’s right, another 3-day-weekend is upon us, the last of the season, and the fall and winter holidays are right around the corner. Football has started back up, school is back in session for many, and soon the weather will turn cooler with a decided nip in the air. (At least we can hope on that last one!)

I knew Labor Day (celebrated on the first Monday of September) was worker-related, but I didn’t know much more than that, I’m ashamed to say. For others in a similar fog, here’s the rundown.

It started in the 1880s after a member of one of the large Unions (there’s debate on whether it was the CLU or the AFL) may or may not have observed a similar worker’s festival in Canada. Oregon started the trend, first celebrating Labor Day in 1887, but it wasn’t until after the Pullman Strike in 1894 that it became a Congressionally-mandated Federal holiday.

I don’t think I’ve ever witnessed a Labor Day parade, have you? Apparently the parade celebrating labor and trade unions was one of the major components of the original holiday, those these days it seems like barbecues and sales at the mall are the main “celebrations” of the day. I’ve attended conventions and camp-outs on this weekend in the past, but I’m looking forward to time spent at home this year. (I’d love to say I’ll be relaxing, but I have a feeling I’ll still manage to be busy!)

In honor of summer’s last hurrah, here’s a cocktail that uses the spirit of summer (rum) along with beer, lemon, and ginger for a slightly sweet yet perky finish. A shandy is shorthand for a beer cocktail, usually including a carbonated beverage of some sort; there’s none in here but if you really wanted to add a touch of authenticity, a good ginger beer could nicely substitute for the ginger syrup (but I wouldn’t go so weak as a ginger ale, and I’d use more of it, too).

Cruzan® Slowpoke Shandy

2 oz Cruzan® Single Barrel Rum
1/2 oz Lime Juice
1/4 oz Ginger Syrup*
Wheat Beer to fill

Combine rum, lime and ginger syrup in a pint glass and slowly pour half of the beer into the glass. Add a few ice cubes and finish pouring the beer.

* Make a 2:1 simple syrup (2 parts sugar to 1 part water) with grated fresh ginger in the mix. Strain before using.

(recipe courtesy of Cruzan Rum)

——————–

And with that, something else is coming to a close: this is the last official post in the AlcoHOLidays series. We started last year with Brazilian Independence Day on September 7th, so we’ve covered a full year of holidays of all sorts! In a couple of weeks I’ll be starting a new “Meet the Wines” series, this time I think we’ll go for a bit of the bubbly (which should take us through mid-October or so). After that I’ll be taking a bit of an extended leave while I go off and get married and then do some shuffling up of my blogs once I get back. And I think I’m done with the weekly themed series for now, I want to go a little more free-form for a while.

Don’t worry, I’ll be sure to leave a trail of breadcrumbs–I certainly don’t intend to leave you guys off the guest list 😉

Cheers!

Searching for Inspiration | Bouquet & Bouts

Third Time Wife, Wedding Planning

Just because I’ve opted to use alternatives to fresh-flowers, doesn’t mean I want them to look vastly different from their traditional counterparts–I just don’t want them to cost an arm and a leg or possibly wither before the day is done. Over the last several months I’ve been working with different materials and designs, and now it’s time to start putting all these things together.

While I have a feeling that the flowers I’ve amassed are going to inform the bouquet design more than any inspiration picture I can find, I still needed a direction to head in, so returned to my wedding flowers pins for inspiration.

I remember getting an almost-visceral ‘oh, yes, THAT!‘ feeling when I saw this first one.

Sheath bouquet | image via Wedding Wire | Photography by Eternal Reflections Photography

Sheath bouquet | image via Wedding Wire | Photography by Eternal Reflections Photography

The more I look at, the more I acknowledge that this might not be a bouquet at all. It might be a decorated broom for the traditional jumping of the broom some cultures end their ceremonies with. But I still loved the idea of a sheath-style bouquet, one that nestles in the crook of your arm. Plus it’s just so quintessentially fall that you can practically smell the cinnamon sticks. The main reason I vetoed this idea, in the end, was the same reason I was glad I didn’t fall head-over-heels in love with a tulle-skirted gown: in theory it’s great, in practice I know myself and know that I would be holding this bouquet sword-like and bandying it about as I talk with my hands (and, in the skirt example, would have felt the uncontrollable urge to swish said skirt every moment I was standing). I’d take someone’s eye out with it before we got to brunch!

Moving along, a lot of the bouquets I pinned featured small, strategic pops of color–notably yellows and blues–in an otherwise monochrome bouquet.

While I decided my bouquet would be mostly shades of white/ivory, I do think I want to incorporate something that pops out. Maybe not the yellow craspedia or blue thistle, but something to break up the monochrome. Another little detail I liked about this particular bouquet was the crinkly vine or wire or ribbon or whatever seems to be hovering around the base of the bouquet, though I’m not sure how well it will work, in the end, with a less structured bouquet.

image via Wedding Wire | Photography by Danielle Gillete Photography

image via Wedding Wire | Photography by Danielle Gillett Photography

Minus the feathers, I think this is more of the feeling I’m going for. Apparently I’m not a fan of the head-of-broccoli bouquets, either (h/t to Mr. Bicycle for that apt description). Less structure, almost messy but not quite wild, and a mixture of elements that keeps the eyes interested. Yeah, I think that could work.

Then I saw something awesome that I knew I had to incorporate into my bouquet and Mr. Road Trip’s boutonniere: star anise!

Star Anise and Pearls | image via Offbeat Bride | photography by Kristin Williams

Star Anise and Pearls | image via Offbeat Bride | photography by Kristin Williams

Just imagine how amazing this must smell!!!

Okay, to understand why this struck such a chord with me, it’s helps to know that I created something called Paladin Punch (inspired by the RPG character archetype) that we serve at parties and conventions and one of the ingredients is a star anise syrup. And ever since creating that recipe, the smell of star anise brings up happy memories of friends and fun and successful endeavors. Another point in it’s favor is that it’s not the usual cloying flower scent which can easily overpower and cause sinus issues among myself and Mama Leadfoot, so it’s a win all around as far as I’m concerned. Finding whole star anise can be a bit of a challenge, but not an insurmountable one.

As for Mr. Road Trip’s boutonniere, it’s a simple matter of including a few key elements on a smaller scale and calling it a day, same with the additional buttonholes and corsages we’ll make for family members and readers. There is one particular bout that caught me eye, though:

image via Etsy | created by The Bread and Butterfly

image via Etsy | created by The Bread and Butterfly

I hadn’t planned on including a cork in the lapel flowers but this is giving me ideas in that general direction. Perhaps a Champagne cork instead?

Did you floral favorites include any unusual elements?

Raising the Literary Roof

Third Time Wife, Wedding Planning

Or wine bottle, as the case may be.

After deciding I needed something to raise one part of our centerpieces, I searched for a stand-in to get the right dimensions and found a small box about 4″ x 3 1/2″ x 2″ in size. This nestled perfectly among the bottles, now I just needed to replicate it. At first I figured I’d ask Mr. Road Trip to cut down some 2x4s and I’d paint them but then I had a better idea: why go out and buy more materials when I have plenty of options just laying around?!

Enter the masses of corrugated cardboard clogging our garage, not the least bit enhanced by the onslaught of recent wedding purchases!

Building the "page blocks" for the mini-books.

Building the “page blocks” for the mini-books.

Starting with 2″ strips of cardboard, I used a straight edge to “score” my folds for each side, leaving a 2″ tab to secure the “book page block” together. Here’s a tip about building with cardboard: if your item will be supporting ANYTHING, make sure the “load-bearing walls” have the little corrugated channels running vertical instead of horizontal as they are stronger this way. You could use hot glue to secure your walls, but I opted for the less-prone-to-burn-me Helmar Quick Dry 450 (aka hot glue in a tube). The cardboard was a bit on the stubborn side, though, so quick use of a clothespin was employed to help things set up the way they were supposed to.

A subtle but effective color change.

A subtle but effective color change.

To give the faux books the look of gilded pages, I painted the page blocks a metallic gold. It doesn’t look like much until you look at one of the unpainted ones next to the painted, and then you can tell that oh, yeah, it’s totally working.

jwalker_ttb_stackocovers

While they dried, it was time to cut the front and back covers for the books (aka the top and bottom of the stands). I cut each 1/2″ larger than the “page block” dimensions so that it really would look like a hardbound book, if slightly exaggerated. I had enough cardboard from a single box’s oversized flaps to make 12 mini-books, so up until this part this DIY cost me nothing but an evening’s time.

In fact, the only thing I bought special for these books was the patterned paper for the covers. You could certainly go with giftwrap, but I found a pretty print by Paper Studio and paid a whopping .59 a sheet, so the 6 sheets that it took to finish the books cost all of $3.54 (less, actually, as I think the paper was on sale that day). Yay for cost-effective crafts, right?

jwalker_ttb_coveringthecovers

Anyway! To figure out how much of each sheet I needed I laid out a set of covers and a page block on the back of a sheet (and used my scoring board as a ruler). Leave a little space between the covers and the page blog to account for the thickness of the cardboard and set the outer corners at least 1/2″ in from the outside edges of the paper. From this I could see needing strips 5 1/2″ x 11″, so I trimmed 1″ off each sheet and then split it in half. I could have left the extra inch, but snugger was better when I was eyeballing cover placement.

To keep things from wiggling around or gaping in the final construction (and save on adhesive), I attached each cover only along the edge closest to the spine of the book (and use a double-sided tape for this and future steps–less bulk and no warping or wrinkling of your paper). Then, to reduce bulk, I trimmed all four corners close to but not right at the cover corners. Ideally this creates the perfect mitered corner fold. Ideally. Save the cut-off corners, though, just in case.

jwalker_ttb_cornercoverup

After that, it just took adhesive along the outer edges, folding in the short sides and then finishing with the long sides, matching those corners as best you can, and pressing down the center of the “spine” edges to make a nice edge. If you have gaps in your corners (almost inevitable unless you carefully measure each and every corner cut–and who has time for that?!) use the triangular scraps to cover them up. And if someone is looking closely enough to notice the pattern doesn’t match, you’ve got bigger problems than DIY!

jwalker_ttb_assemblethebook

Final assembly! Position the “page block” on the inside of one of the covers, making sure only the pretty patterned paper shows around the edges, then fold over the other cover to make sure it’s going to wrap around easily. Jiggle it around until everything fits right, glue down one side (now the bottom) with the liquid adhesive of your choice, then add your glue to the top and press the top cover into place. Before the glue completely sets, even out your covers by placing the book on each side, just so everything comes out evenly.

Tadaa!

jwalker_ttb_handwrittenbookspines

Since both Mr. Road Trip and I are avid readers, we each chose 6 of our favorite books and I wrote them in white paint pen on some scraps of purple card stock left over from matting the table names, etc. You could create the little spines on the computer and print them for a more polished/fool-the-eyes look, but I didn’t mind writing them out. This was just another way we chose to insert a little of ourselves into the decor.

And here’s my at-home mock-up of what I think our tables will look like:

Pooh and the Star Trek bears approve...

Pooh and the Star Trek bears approve that there’s ample room for eye-contact and conversation amid the decorations

I am SO happy to be able to check this very large project off the to-do list!

Did you trash-to-treasure anything for your wedding decor? How did it turn out?

Change Pinches, But It Can Help, Too

Everyday Adventures

So last week I said I was looking to make some changes in my blog-life and in that quirky way the universe has of tossing things together, life threw me another change.

Lessons are sometimes very easy to spot, no?

Driving home from work one day last week there was one of those big light-up road signs declaring one of the roads I take to and from work will be closing for 7 months. Seven months.

And I am, admittedly, a serious creature of habit.

But at least I had two weeks to figure out my plan of action, right? That certainly counts for something.

The funny thing is, I’d changed my route earlier this year, and it’s not one I want to go back to.

See, I used to go a very logical way to work that took my through a very large intersection. That intersection is monitored by a red-light camera and has a huge lead-in between it and the intersection before it. On a good day I’d catch the light before it or clearly come up to it while it was still red, but more mornings than not I’d be in this cosmic game of chicken with the light going 40 mph (the speed limit) trying to gauge how long the left turn signal had been red or what the crosswalk countdown is currently on, all while wondering if I slow down on yellow (like you’re supposed to!) how much damage the car behind me is likely to do.

It was just way too much stress to start every. single. day. with and I had to make a change. And that change–while adding a third school zone to drive through–greatly decreased my pre-work stress and didn’t add any time to my commute.

The route home was simple enough to fix: a single lane change just before the detour and I’m able to scoot around the construction obstruction by way of a stair-step of streets. On the way too work I have a few more options, so I’ve been trying them out one by one, trying to decide which is less likely to cause a fit of road rage.

Changing up our schedules wakes us up.

Have you ever ended up at your usual destination and not remembered the trip at all? We become so entrenched in our routines that our brains go numb. By changing things up, even if you don’t necessarily have to, wakes our brains up and makes new connections in our head. Feeling in a rut? Change up something in your day and see if it helps.

It’s not just the acceptance of change that helps us, it’s looking for the perks, as well. For instance, on my new way home I pass several stores that I forgot were there–Chinese grocery, office supply, and even our smaller–yet more accessible and including the only Barnes & Noble we have left–mall. This opens up all sorts of easy errand-running possibilities!

So while I don’t necessarily relish making this change in routine, I’m learning from it. And I think that’s probably the greater lesson.

Have you encountered any change you could learn from, recently?

Review | Ultimate Nachos

Nibbles

Ultimate_Nachos_cvrFINAL_12.3.2012_1024x1024

***This is a sponsored post. I was provided a copy of Ultimate Nachos by Lee Frank and Rachel Anderson for purpose of review. All opinions expressed are my own and no additional compensation has been received. Now that we’ve got that out of the way…***

Who doesn’t like nachos?

(That’s a rhetorical question, by the way. If you truly do not like nachos I’m not sure you should say anything, it might well color the way I think of you. No, really, just keep that to yourself.)

In case you didn’t catch that, I love nachos. They are fantastic snacks to munch on in a group setting and a fantastic light supper if you’re more in the mood for grazing. Of course, one of the downsides to nachos is the tendency of some to pile each item in a layer, leaving the bottom-most chips mostly or completely naked, but with a little forethought you can avoid that, too.

While the authors of Ultimate Nachos obviously have a high respect for a well-crafted plate of nachos, they seem to carefully walk the line of acceptable components and creativity. They eschew round chips (though I have no personal issue with those) and (rightly-so) the day-glow glop poured on them at convenience stores and movie theaters. On the other plate, they have salsas with fruit, guac with bacon, and nachos with a waffle-chip base! But it’s not all chips and toppings, the authors also include nacho-inspired beverages and desserts and everything is wonderfully photographed; designed to make your mouth water.

Nachos were originally created by Piedras Negras in Coahuila, Mexico, in 1943 for some customers who arrived after the kitchen was already closed. These Nachos Especiales were the utmost in simplicity: corn tortialla chips, shredded Longhorn cheddar cheese, and some pickled jalapeno slices. My, how things have progressed!

Sunny Side Nachos: sausage, chips, a fried egg and plenty of cheese!

Sunny Side Nachos: sausage, chips, a fried egg and plenty of cheese!

One night we tried out a breakfast option: Sunny Side Nachos (p 53). Breakfast casserole meets nachos in a wonderfully gooey combination of cheese and sausage. This would certainly make a sumptuous feast for a Cinco de Mayo brunch!

Not a true nacho per se, these Irish Nachos were still very tasty!

Not a true nacho per se, these Irish Nachos were still very tasty!

We had a friend over one night and cooked up a pan of their Irish Nachos (p 92) for an evening repast. With such a name you’d almost expect corned beef brisket and cabbage on these nachos, but instead it’s bacon and waffle-cut potatoes that make these “Irish.” (By the by, the Reuben Nachos (p 45) do use corned beef and sauerkraut, so if that’s what you’re hankering for, it’s there.) These actually resemble my own Stacked Spuds, which is a take-off of a restaurant appetizer in a now-defunct steakhouse chain, but there’s nothing wrong with that–great minds and all that.

The wonder that is the Chicken Chorizo Nachos--as decadent as they are delicious!

The wonder that is the Chicken Chorizo Nachos–as decadent as they are delicious!

We rounded out our nacho tour with their Chicken Chorizo Nachos (p 78) that also makes use of the Easy Pickled Red Cabbage (p 122) and Avocado-Horseradish Crema (p 120) from the Extras chapter in the back of the book (just past the Desserts and Drinks chapters). Of the three nacho recipes we’ve sampled (so far) these were the kind you just wanted to keep eating even at the risk of becoming ill from too much of a good thing. Seriously, the richness of the chorizo and crema tempered by the tang of the picked cabbage was just such an amazing combination it was hard to stop!

One of the great things about most nacho concoctions, though, is that they are naturally gluten-free, often vegetarian-friendly, and if you’re careful with the ingredients can easily fit into a Low-FODMAP lifestyle. So the next time you’re looking for inspiration to feed your friends or just your yourself something different, Ultimate Nachos is not a bad place to start.

Have a delicious day!