It's almost the 4th!!!

As the week is c.r.e.e.p.i.n.g. by, all I can think about it the lake this weekend! Gavin is generally the one to make festive desserts, but I think I might have to whip up this masterpiece for the holiday!



Makes 12

* 4 1/2 pounds fresh red currants, stemmed
* 3 cups sugar
* 3 envelopes unflavored gelatin (about 6 3/4 teaspoons)
* 2 envelopes unflavored gelatin (about 4 1/2 teaspoons)
* 3 1/2 cups whole milk
* 1 cup heavy cream
* 3/4 cup sugar
* 1 1/2 pounds fresh blueberries
* 2 ounces fresh currants

Directions

1. Make the currant gelatin: Put currants and sugar in a large saucepan. Bring to a boil. Reduce to a simmer, and cook, stirring occasionally, until currants are very soft, about 10 minutes.
2. Put 1/3 cup cold water into a small bowl; sprinkle with gelatin. Let soften 5 minutes. Add to currant mixture; stir until gelatin has dissolved, about 5 minutes.
3. Pour through a fine sieve into a bowl set in an ice-water bath, gently pressing out liquid with a spoon; discard solids. Remove from water bath, and let stand, stirring occasionally, until cool but not set. Pour 3 to 4 tablespoons currant gelatin into each of twelve 8- to 10-ounce glasses; set remaining currant gelatin aside. Refrigerate glasses until gelatin is completely set, about 1 hour.
4. Meanwhile, make the panna cotta: Put 1/3 cup cold water into a small bowl; sprinkle with gelatin. Let soften 5 minutes.
5. Put milk, cream, and sugar into a medium saucepan; bring almost to a boil. Reduce to a simmer. Add gelatin mixture, and stir until gelatin has dissolved, about 5 minutes. Pour through a fine sieve into a bowl set in an ice-water bath. Remove from water bath; let stand, stirring occasionally, until cool but not set.
6. Spoon 3 to 4 tablespoons panna cotta over currant gelatin in each glass; set remaining panna cotta aside. Refrigerate glasses until panna cotta is set, about 1 hour. Repeat with another layer of currant gelatin and panna cotta. If either mixture becomes too firm, set over a pot of simmering water until softened.
7. To serve, top each parfait with blueberries and currants, dividing evenly.

Happy Friday!

I'm so excited that it's Friday, even though this week went by pretty fast! It's been a great week too!! Sunday I got to spend the day with my daddy (surprise visit by me!) and then dinner at the lake with my mom. I had a great night Wednesday with Elly when we went to the watch party of her Mid-Missouri Dancing With The Stars performance. Last night, I had a great girls night in with Amy, Elly and Michayah. This has been a great week and it's only getting better! Happy Friday everyone!

File this under you're nuts if you don't like it!

With this extreme heat we've been having, there is nothing I'd rather be doing than laying lakeside and enjoying summer. Even if I do spend most of my week days inside, freezing due to the A/C blasting, the last thing I want to do at night is go home and cook anything- it makes the kitchen hot and I just don't have a huge appetite in this heat. This is one of the easiest and most delicious things you can whip up for dinner in the summer!

SPICY SHRIMP WRAPS

Ingredients
3 ounces cream cheese, softened
1 teaspoon Cajun seasoning
4 (6-inch) chili-flavored or plain flour tortillas
1 cup loosely packed spinach leaves
1/2 pound peeled and deveined large shrimp, cooked

Preparation
Combine cream cheese and seasoning, and spread on one side of each tortilla.
Top cream cheese mixture with spinach. Place shrimp about 1 inch from edge, and roll tightly. Cut into 1-inch slices, and secure with wooden picks.

I've got a crazy craving for EGGS today. I think it's because I saw the dozen eggs I bought at the grocery store on Tuesday in the fridge this morning when I was getting my breakfast, but whatever the reason is, they sound delicious today! Luckily I found an amazing recipe for dinner tonite.



Mexican Egg Scramble

Ingredients
3 egg whites
1/4 cup canned black beans
1 ounce reduced-fat cheddar cheese
2 tablespoons salsa

Scramble 3 egg whites with 1/4 cup canned black beans (rinsed and drained) and 1 ounce reduced-fat cheddar cheese. Top with 2 tablespoons salsa, or to taste.

Fruit Soup?

I've never made a fruit soup or even a cold soup, but this sounds like pure summer bliss!


Ingredients

* 1 tablespoon minced ginger
* 3 cups chopped strawberries
* 2 cups chopped pineapple
* 1 1/2 cups chopped mango
* 2 pieces lemon peel
* 2 pieces lime peel
* 2 pieces orange peel
* 4 cups water
* 1 1/2 cups sugar
* 1/4 cup fresh orange juice
* 2 tablespoons fresh lemon juice
* 2 tablespoons fresh lime juice
* 1 cup blueberries
* Mint sprigs, for garnish

Directions

Saute the ginger in a medium pot over medium-high heat until fragrant, about 2 minutes (no oil is necessary.) Add 2 cups strawberries, 1 cup pineapple, 3/4 cup mango and the lemon, lime and orange peels; cook for another 2 minutes. Add water, sugar and fruit juices and bring to a simmer, stirring occasionally. Simmer for 5 minutes and remove from the heat. Allow mixture to cool slightly and then transfer in batches to a blender or food processor. Puree and strain into a large bowl. Add remaining 1 cup strawberries, 1 cup pineapple, 3/4 cup mango and blueberries. Stir to combine, cover and refrigerate until well chilled. Serve with mint sprigs for garnish.

I'm not sure exactly why, but I've been thinking about the coast all morning long. Maybe its because of the steamy weather this morning..or possibly because the oil spill is slowly making its way closer and closer to our house there. Either way, while I'm landlocked here in Missouri, I'm going to do everything I can to make it feel like I'm having a coastal retreat!! I even found this super cute "coral" centerpiece!


Any knobby branch can be used to make the faux red coral.

For the candleholder wrappers, you'll need sheets of white drawing paper and a Japanese hole punch, a piercing tool available at crafts stores.

Coral Centerpiece How-To
1. Make the faux coral: Using red spray paint, cover a branch (or several), and let dry.



2. Make the candleholder wrappers: Gather cylindrical glass vessels of varying sizes, including
votive holders and vases. Measure heights and circumferences of cylinders; cut paper
to corresponding sizes, adding an extra inch to circumferences. Lay paper on a flat work surface (to make multiples, stack several sheets and pierce them simultaneously), and secure with masking tape on short sides. Using the punch, make holes (of different sizes, if punch has feature that allows this) at even intervals. Wrap paper around a cylinder; secure with double-sided tape. Insert tea light or votive candle.

I've been so busy wedding planning, that I've kinda neglected my blog!!
BUT.....
I created a wedding website!!! It's still in progress but it's defiantly coming along pretty good!

www.theknot.com/ourwedding/SusanGreger&GavinEubank

Champagne Sangria

I know I'm still on my "I'm engaged!" cloud and have champagne on my mind but I've gotta say...I've got a serious craving for some champagne sangria! I discovered this delicious cocktail my freshman year of college at Dali's. I used to go with my good friends Thea & Amanda to gulp this concoction by the pitcher...yum yum! Gavin and I recently dappled in the champagne sangria at Jina Yoo's and it was pretty tasty too. I found this recipe on foodnetwork.com.

1 (750-ml) bottle Prosecco or French Champagne, chilled
1/2 cup orange juice
2 cups Mint Simple Syrup (Mint, water & sugar)
1 lemon, zested and thinly sliced
1 lime, zested and thinly sliced
1/2 cup sliced strawberries
5 fresh mint sprigs
Crushed ice

In a large pitcher, combine the Prosecco, orange juice, Mint Simple Syrup, lemon zest, and lime zest. Add the sliced strawberries, lemon slices, lime slices, and mint sprigs. Fill glasses with crushed ice and pour the sangria over the top. Serve immediately.

CHEERS!!!!

I'M ENGAGED!!!

Friday night, May 28, Gavin proposed...and I said YES!!!