Happy Friday! I can't believe it's already Sept. 21! Wow, I totally agree with the saying, "the days are long but the years are short!" It reminds me not to fuss too much on the turmoil and nonsense that happens every day at the Cute Farm and to focus more on the things that bring good cheer and make happy memories. So I hope you enjoy some of my favorite happy things!
Favorite Travel Picture
I have a thing for sunrises this week! Here's another beautiful one I saw in Mykonos, Greece.
|Sunrise Over Mykonos; View from Our Inn|
“Do not let the behavior of others destroy your inner peace.” – Dalai Lama
Bellini Surgelato (Frozen Peach Bellini), courtesy of Chef Alexis Starkey at Farm to Feast Catering. A Bellini cocktail is a mixture of Prosecco sparkling wine and peach purée which originated in
|I Made These Peach Bellinis!|
Bellini Surgelato (Frozen Peach Bellini)
1/2 cup peach puree - chilled
1 tsp sugar
1 tsp fresh squeezed lemon juice
1/4 cup peach schnapps
1 cup crushed ice - more if necessary
1 cup Prosecco - chilled - more reserved for topping off glasses
Add sugar to peach puree and place in refrigerator to chill completely.
When your Prosecco and peach puree are completely chilled and you are ready to make drinks, add: peach puree, lemon juice, peach schnapps, crushed ice and Prosecco to blender. Pulse to combine.
Pour mixture into champagne flutes and top off with additional Prosecco. Garnish with thinly sliced peach wedges if desired. Enjoy with good company!
Patrick--the deserted pit bull, found emaciated and almost dead--has fully recovered. Hooray Patrick!
|Patrick, the Miraculous Pit Bull|