Housewifery

For the love of a Gimlet

I'm seriously itching to redecorate the house. Unfortunately, there is a budget to contend with so I shall have to exercise those creative muscles. Our house is already pretty well furnished except we want to change the overall look and feel. Alot of stuff can be re-purposed. I've already made an unused TV stand into a Bar in our foyer. I've been collecting pictures of things I like and inspiration. Once I get them in some sort of order I'll start posting them here!

In other news we went out for a lovely dinner last night and I veered away from my normal Grey Goose & Tonic. I tried a Gimlet and I have to say - I'm in love. :)

 

image source

Have you enjoyed a Gimlet? It's the signature drink of the lovely Betty Draper and although normally made with Gin, it can be made with Vodka if you prefer. If you aren't a Gin drinker normally I would suggest trying Hendrick's Gin. It's lovely. It's got a bit of a cucumber flavor and is delicious in a Gimlet. There are many recipes for Gimlets and just about as many variations on the classic. Lots of infusions and different flavors are available however, the Classic is hard to beat:

The Classic Gimlet

 

1.25 oz Gin or Vodka
1 oz Rose's® lime juice (I have also had fresh lime juice instead and it's delish!)
1 twist lime

Pour the gin/vodka and lime juice into a mixing glass half-filled with ice cubes. Stir well. Strain into a cocktail glass and garnish with the lime wedge.

 

Why not pour one for yourself?

Off to the kitchen. I am making a good old fashioned meatloaf and mashed potatoes for dinner tonight.

 

Recipe File: Tuscan White Bean Soup

It's fall and so I've been starting to crave warm and hearty soups. I wanted something that was easy to make, would provide a few meals and was also low in calories/fat. Enter Tuscan White Bean Soup. I found a recipe online and modified it a bit to make it lower in calories/fat.

Tuscan White Bean soup

3 cans white navy beans (drained)
5 stalks celery (diced)
1 onion (diced)
3-4 carrots (diced)
Dried oregano, thyme, rosemary
Salt & Pepper to taste
2 tablespoons Olive oil
5 cups vegetable broth


Heat Olive oil in heavy bottomed stock/soup pot. Add diced onions. Cook onions, stirring frequently for about 5 minutes or until they begin to soften.
Add chopped celery and Carrots. Cook for 10 minutes. Add spices and salt and pepper. Pour in beans and stock. Bring to a boil. Cover and lower heat, let simmer for an hour. Stirring occasionally. Take out 3 cups of soup and put into blender (or use hand blender). Puree and then add back into remaining soup (to thicken).

I garnish with freshly grated Parmesan cheese and it's a great final touch. You can also drizzle a little extra olive oil on the top if desired.

This is an easy recipe to modify and make your own. Spinach would be great in this, as would chicken. I'd even add some elbow pasta in to make it even heartier.