Well, it’s been a little quiet around Ready, Set, Party recently. But I swear I’ve been making good use of my time while away from here. The full-time gig has kept me busy heading up several major transitions. Let’s just say I’ve gotten an on-the-job MBA in change management. Besides that, two other major events have occurred while I have been absent.
#1 – New dog in the HOUSE! His name is Magnus and he only wears his tie to formal events. He’s an 8 month old, 70 lb bull mastiff puppy. He is a handful, but very sweet. Almost sweet enough that I don’t mind all the dog hair and slobber he leaves everywhere.
#2 – I started a business! With an extremely talented, driven, and funny partner named Kylee. She’s the written word ying to my visual art yang. Our shared passion is helping small businesses with their marketing. So we do websites, copy, SEO, logo design, brand development, print and digital ad design, web-videos, and so much more! We have a handful of clients but we turned a profit in our first quarter in business! If you know anyone who needs marketing assistance, I’d be happy to speak with them. You can find our contact info on the Clear Eye Marketing website.
But I have missed blogging and brainstorming ideas and recipes, fussing with photo styling, and sharing Insta-parties and such. So here I am, back again. I can only stay away from delicious food, drink, and celebrations for so long. This Insta-party makes delicious use of one of my favorite late-spring vegetables – the sugar snap pea. These are straight from my garden, still warm from the sun and incredibly sweet. Filled with a smooth, salty feta cheese stuffing, they’re additive little sweet-salty-crisp snacks.
Feta Stuffed Sugar Snap Peas
16 plump, fresh sugar snap pea pods
2 Tbsp walnut pieces
1 ounce feta cheese
1 Tbsp skim milk
1 teaspoon chopped fresh parsley
salt and pepper to taste
Carefully split each pea pod along the flat top of the pea. Using your fingers, gently open the pod to create a pocket.
In a food processor, grind walnut pieces to a fine powder. Add feta, milk, and parsley and process to combine. Add salt and pepper to taste and stir to combine.
You can spoon in the filling or you can make a quick piping bag. Add feta mixture to a small plastic sandwich bag and push mixture down to a bottom corner, then snip the corner and pipe filling into the pea pods.
Carrot juice may not seem like an obvious choice for a cocktail. But neither did tomato juice until the bloody mary came along. Gin goes well with fruit juice, and it turns out, with root vegetable juice. I used a carrot juice blend from Trader Joe’s which was sweet with an earthy edge. And that color! This cocktail is pretty, unexpected, and most importantly, tasty.
Equal parts carrot juice blend and gin
citrus pepper for garnish (optional)
Combine carrot juice and gin in a cocktail shaker with ice. Shake 100 times. If using garnish, rub a lemon around the rim of your glass and dip rim in citrus pepper. Strain carrot-tini into glass and serve.