We had weather so warm last weekend that I was drawn to our patio like Scout is to peanut butter. We put some old Rolling Stones and not so old Mother Truckers on the playlist. (There's something about sunny days and country-tinged music that just seem right together.) I needed something to do while soaking up the sun, and decided to pull out some cookbooks. Shocking, I know. As if sun, tunes, and the first Gin and Tonic of the season aren't enough entertainment. (Fondly called G 'n' T's in the Show Me casa.)
Just when I thought "it doesn't get any better than this," something caught my eye in the book Appetizers, Finger Food, Buffets, & Parties: decorative ice cubes!! What a way to elevate your Springtime cocktails to a new level. You can make these by filling an ice cube tray halfway with water and freezing. Then dip edible organic flowers in cold water and place one on each half-cube. Top with water and freeze completely. Look for edible flowers in the produce section of the grocery store, in little plastic containers near the fresh herbs. When my cubes were frozen and ready, it was not actually "cocktail hour", so I tried them in a glass of club soda. So festive, with a slight floral aroma. I can't imagine that they wouldn't be divine in a G 'n' T.
I also got the chance to start testing recipes for Vegan Latina, Terry Hope Romero's upcoming cookbook! Feast your eyes on possibly the best casserole I've ever tasted, and I'm a big fan of the casserole.
This is the Sweet Basil and Corn Pot Pie. So aromatic, sweet, savory, and creamy. Y'all are gonna love this cookbook.