June’s drinking cooking club theme was traditional/local Utah cuisine.

Cuisine might be a bit of an overstatement…

Despite my overwhelming urge to make lime Jello with shredded carrots in it, I chose to take the high road. And by high road I mean eatable.

My family has made strawberry frozen yogurt every summer since I can remember. However, up until now I’ve only ever participated in eating it. Shame too because it is about the easiest most time consuming thing you can ever do outside of sleeping.

The recipe has 3 ingredients, two of which are healthy for you.

2 c. Strawberries

2 quarts non-fat yogurt

2 c. Sugar

I tried to get fresh strawberries from the farmers market but sadly there is more hemp necklaces, crafts and tie-died shirts being sold than fresh produce so I had to go with store bought strawberries.

To give the frozen yogurt a head start, you blend all ingredients together then put the mixture in the freezer for 2-3 hours.

My family has one of the old school electric ice cream makers which is awesome, but LOUD. I put it on the back porch while it churned for another hour and a half.

Then presto! Frozen yogurt!

Remove the panel, lick it clean and put the canister in the freezer until ready to serve.

Now that’s my kind of cooking!

Blogfully yours,

Summer

PS – in case you are wondering what other “cuisines” were served, visit our lovely event coordinator’s blog: Beach Bake-a-holic.

Cooking AKA Drinking club

This month, my cooking clubs theme was “Luau.”

When trying to come up with something impressive to make, the first thing to cross my mind was roasting a pig over an open flame. But, since that sure as shit was not an option for me, I resorted to the chef of all chef’s for help.

Google.

After poking around for a minute or two I came across the next best thing to a roasted pig, Ham and Pineapple skewers. Of course they made is sound fancier, by calling it “Luau Ham and Glazed Pineapple Snacks.” Regardless, the recipe had less than five items, one of which was booze,  so I knew I could handle it.

I decided to take my five ingredients over to my parents house to cook because A) they have a barbeque and I don’t  B) supervision is always recommended when I cook and C) I wanted an excuse to openly bring booze into their house.

I don’t think my mom was too pleased.

Mezcal, orange marmalade, ham, limes and fresh pineapple

The recipe was simple. Create Kabobs, put glaze on and BBQ.

I had my pops shorten the sticks for me.

Did you know that Mezcal is basically Tequilla with a worm in it? Yeah, that made showing it to my mom that much cooler!

I glazed them with the marmalade, mezcal and lime mixture

Then threw them on the BBQ, with my Dad looking over my shoulder, of course.

They actually turned out pretty damn awesome if I do say so myself. I mean, they were nothing compared to the other dishes with ten to 20 ingredients, but they kicked the shit out of my last dish.

You can see a full list of the dishes prepared over HERE.

Of course on that list of “dishes” are three different Luau cocktails. But beware, booze makes the natives frisky!

Dirty little islander!

Check out more candid pictures of our luau over HERE.

Blogfully yours,

Summer

Cooking AKA Drinking club

Did I mention that I got asked to join a cooking club? No? Well that’s probably because I’ve only gone once and the only cooking I had to do involved drinking multiple saki-bombs while watching someone else roll sushi for us. I guess that’s not really cooking. That’s called awesome. Which is why I thought this club was perfect for me. That is, until they told me April’s theme was eggs and that I actually had to cook something.

Damn. Should have known it was too good to be true.

Still, I knew there would be booze involved so I figured I would just have to summon my inner domestic diva and whip up something amazing to blow the group away. In other words, I called my mom for help.

Lemon Meringue pie is not exactly the best choice for a novice cook like myself. All I knew was that it used both egg yolks and whites and that my mom makes it every year for my dad’s birthday.

I made sure to documented my cooking, just in case the pie turned out SO amazing that no one believed I actually made it. Because clearly, I want that credit.

All the ingredients necessary to make Lemon Meringue pie.

Egg yolks and whites. Separated by yours truly.

Freshly squozen lemons.

And lemon rindes

An adorable mother. Clearly she is sweet as sugar.

Some blending courtesy of the Kitchen Aide. That shit's the bomb!

Into the oven they go.

and, TA DAH! Pie!

So, now I am sure you are wondering if the pie actually tasted as good as it looked, right?

Well… it tasted as good as it “looked.” Past tense. I made the pie on Saturday and by Sunday evening the meringue had separated from the lemon.

Yes, as a matter of fact that is a spoon to serve the pie with. What? Your pies aren't soupy too?

Eff.

At least I tried.

Blogfully yours,

Summer

PS – if you want to see all of the super yummy, non-runny, egg-citing dishes that my cooking club made, click on over to my friend Summer’s blog (I know what are the chances of two Summer’s being friends AND in the same cooking club?). Oh, and the talented Bake – a – Holic Summer also does catering. Just saying.

Cooking AKA Drinking club, Loved One(s)