These are the flowers that I am using for a wedding this afternoon. They’re just gorgeous! I might not have time to photograph them again once they are tied off for the bouquet and placed on the cake. So I wanted to make sure that I got some photos this morning. The wedding is going to be lovely. It is so nice to be a part of such an important occasion.
Some very nice guests from Oklahoma gave me a bunch of fresh asparagus from their garden. What a treat! Now, I am trying to figure out how to incorporate it into breakfast this morning. As I write, I’m thinking that my special of the day will be Scrambled Eggs Primavera. The dish is still taking shape in my mind, but I am thinking fluffy scrambled eggs served atop a bed of baby yellow potatoes with sautéed asparagus, Vidalia onions and cherry tomatoes, garnished with a dollop of crème fraîche and chives from my garden. I had better get back to work. It’s a good thing that everyone is have a late breakfast today! Have a wonderful weekend!
Grenadine is a thick, fruity syrup used in cocktails and punches for its sweet flavor and bright red color. There are a number of recipes for Grenadine floating around; but usually the base is pomegranate juice since the name Grenadine come from the French word for pomegranate – grenade. I have seen ones, though, that use cherry juice for a base. One can start with fresh pomegranate juice or bottled. (I use POM.) Some recipes use less sugar. Some use orange flower water instead of citrus juices or zest. Some just have orange, some just lemon. Most – no cinnamon. You get the idea: you can play around with the recipe a bit. Enjoy!
3 1/2 c. pomegranate juice
juice of 2 – 3 lg. lemons
zest of 2 lg. lemons*
juice of 1 orange or blood orange
zest of 1 orange or blood orange*
3 1/2 c. granulated sugar
cinnamon stick, optional
3/4 oz. 151-proof rum**
Add all of the ingredients, except the rum, to a 3- or 4-quart pot. Stir. Bring to a simmer. Reduce heat and cook for about 25 minutes or until thick and syrupy and the liquid is reduced by about one third.
Allow to cool. Strain the syrup and discard the peels and cinnamon stick. If desired, stir in the rum – but then remember that you can’t use this in children’s drinks or in mocktails. (I usually divide syrup into two equal portions, add half the rum to one batch but not to the other, and then make sure that I label which is which when I bottle them.) Pour into clean glass bottles and store Grenadine in the refrigerator.
• Using a sharp paring knife, cut strips of zest from the citrus fruits being sure to leave behind the white pith.
** Grenadine can be made up to 2 weeks ahead if one doesn’t add the rum, or up to about 2 months ahead if one does add the rum.