it’s friday, gang! and it’s Labor Day weekend—my favorite of the patriotic holidays. this year, i’ll be spending the holidays not only with junior style, but my oldest son and his wife too. i’m happy to report that they just moved to Athens, and we’re going to enjoy the first of many long weekends together. cheers to them! cheers to you! and most importantly, oscar and i say, “cheers to the weekend!”
as you all know, i’m a ‘less stress, more fun’ type of gal. to make everyone’s holiday weekend just a little bit easier, i wanted to share a few Labor Day hacks with you—and of course a cocktail or two—in the hopes they’ll free you up to spend more time with the ones you love.
to kick things off, let’s start with a few decorating ideas. if you’re like me, your basement (or attic) is chock full of holiday decorations: Easter, Fourth of July, Halloween, Thanksgiving, and Christmas. why add to the clutter? there’s really no reason to run out and buy new decorations for Labor Day. let’s just recycle this year!
i’m pulling out all of my old Fourth of July flags and scattering them around the house. to give things an extra pop of color, i’ll raid my holiday stash for anything red (Christmas anyone?), white or blue (and Easter?). i’ll dig for old candle holders, buttons, pencils, buckets, bins—you name it. anything (and everything) goes! and if they have stars and stripes on them, great; if not, that’s OK too.
if you have kiddos or grandkiddos running around, you’ve got to keep ‘em hydrated. and water is the best way to do that. but instead of boring ole agua, let’s serve it infused with some delicious fruits! staying true to our color palette, i’m going to throw in some frozen blueberries and strawberries—not only will the flavors add subtle hints of deliciousness, but the results look amazing too!
and to cut down on waste, instead of using plastic cups, reach for those old mason jars you’ve got lying around. they always bring an old-timey but classy touch to any table. (and i’ve got to admit, they just feel good to the touch.)
no holiday weekend would be complete without a desert. but who really wants to be slaving away in the kitchen when you can be out enjoying your guests? today, i’ve got a ‘no bake’ peanut butter cup recipe that’s as decadent and delicious as it looks.
- 15 small cupcake liners
- 7 ounce dark chocolate, melted
- 1/2 cup smooth peanut butter
- 2 1/2 tbsp honey
- pinch of salt
- Fill a small cupcake liner with the melted chocolate to the top, then turn the liner upside-down and allow the excess chocolate to drip off. Repeat with the remaining cupcake liners, and place them onto a baking sheet or muffin tin.
- Freeze the chocolate coated cupcake liners for 5 minutes. Repeat the procedure (filling the liners with chocolate and letting the excess to dip off) making sure that the sides of the cupcake liners are well coated with the chocolate.
- Freeze again for 5 minutes.
- Mix Together the peanut butter, honey and salt.
- Fill the firmed chocolate coated cupcake liners with the peanut butter filling, smoothing out the top. Leave space at the top for the chocolate layer.
- Spoon some melted chocolate on top of each filled chocolate cup. Smooth to get an even peanut butter cup top.
- Freeze for 30 minutes to set the chocolate. Then peel off the cupcake liners.
- Homemade peanut butter cups keep well in a closed container in a cool dry place for 1 week. Or the freezer for 1 month.
- 2 ounces cucumber vodka or regular vodka
- 1/4 ounce St. Germaine Elderflower liqueur
- 5 fresh raspberries
- 6 mint leaves
- 1/4 ounce fresh lime juice
- Club Soda
- Muddle raspberries and mint leaves in cocktail shaker. Add the rest of the ingredients except club soda. Add ice and shake. Top with club soda. Garnish with mint sprig.
all right, gang. i hope you all have a wonderful holiday weekend with the ones you love. TGIF! oscar, ollie, junior style, my son and new daughter in-law, and i all wish each of you a lovely weekend.