Summer is here. No, I am not referring to the solstice or the meteorological event, but to the end of the school year. You see, I teach high school. And I love my job, I really do. But sometimes the last day of the school year is the best day of the year!
The end of the school year always comes so suddenly, amidst the frantic rush of us teachers to accomplish everything we set out to do. It is crunch time: curriculum to get through, prom, field trips, assemblies and awards, lots of after school time helping students prepare for exams, final exams, graduation, and then...a quiet school, silent hallways, tranquil days. It is like racing a speeding car only to suddenly fly off the edge of a cliff. The abruptness of the transition always takes me a bit off guard, and often I don't quite don't know what to do with myself. Lucky for me, I had our second round of Double Vision Quest to help make the transition a bit more smooth.
This week, for logistical purposes, a few adjustments. We started earlier, and instead of going to 4 households, we only went to 3. This gave one family (mine, since it was my last day of school!) a break from hosting, and allowed us to spend more time at each stop.
This weeks theme was "Taste the Future", although none of us really knew what that meant. Julie decided that future is really the same as retro (and I agree!), and served us up some lovely Watermelon Mojitos and alongside mini vegetable frittatas.
(pic coming)
Next to Mountain Street, where the kids had a blast playing with the "Elefun" game.
Tim and Caitlin served up two cocktails. First, a nice champagne with Ginger liqueur, which I thought was absolute heaven! Tim also served what has fast become a classic around here: Pims and Ginger. Beautiful, tasty, and refreshing for summer. Along with some beautiful avocado salsa and sweet potato chips, and you've got yourself a party.
On to the next house...
Where Kristin and Curtis served up this:
Rhubarb cocktails with chocolate cheesecake and fancy popcorn. I'll have you know that Curtis wooed his wife with this dessert, and I don't blame her one bit. This is what the future tastes like, come and get some!
Watermelon Mojitos: See Comment Below
Vegetable Mini-Frittata:
Ginger Sparker: Champagne and Ginger Liqueur
Pims and Ginger: 1 oz Pims, 1 oz Ginger Liqueur, 6 oz Ginger Ale
Rhubarb Cocktail:
Curtis' Chocolate Cheesecake:
From Julie:
ReplyDeleteMichelle,
What graceful words and glorious photos to commence the record of our fun!
After our second round, I have a feeling this quest can only get better as we continue. We really enjoyed spending a bit more time at each house this evening - seeing more than just the bottoms of our glasses - venturing into the gardens as they grow beyond the tops of the heads of the children as they grow before our eyes.
The Double Vision Quest is truly a treat!
... so many meanings in that theme....
First vision: A chance to relate. For us and our kids!
Second vision: A chance for fun!
On this, our second round of Questing, double vision was just out of reach. I'm not sure, is the challenge to maintain focus through the series of cocktails? Here on Pine Street we're accidentally defying that challenge by producing a fuzzy buzzy version of one drink with some seriously steep, somewhat horrific drinks. So sorry, friends!
As someone reassured us this evening, we all have things to learn on this quest. My first task on this journey is quite clear. Learn to pour!
Then I suppose it will be on to "pairing". Oh dear, I feel so young at this!
Husband's Watermelon Mojito: (in his handwriting on the dining table 6:45 am morning of The Quest)
1 cup white rum
3 cups club soda
5 limes
5 oranges
1/2 cup of sugar
a bit of lime juice
30 leaves of fresh mint
watermelon chunks to garnish
Strawberry rhubard smash (adapted from Saveur)
ReplyDelete1 lemon wedge
3 mint leaves
1 oz rhubarb 'syrup'
1 1/2 oz bourbon
2 strawberries
1 oz simple syrup
Muddle lemon, mint strawberries and rhubarb, add ice and bourbon and shake and strain into a highball glass filled with ice.
Rhubarb 'syrup' (although there is oddly no sugar)
1 vanilla bean
4 stalks rhubarb
4 cups water.
cut the rhubarb into 1/2 inch pieces. Cover with water, add vanilla bean and bring to a boil. Turn down the heat and simmer with a lid on for 20 min., cool and strain.
Simple syrup
equal amounts water and sugar are shaken in a jar until dissolved