No not me, the drink: For Valentine’s Day I cooked dinner. It was good, but this is really the only thing worth posting about, if you ask me. Even Dave, not a big fan of sweet, girly drinks, loved it. I told you about my excuse to use my frozen pomegranate. Well, as it turns out, I got lazy, and ended up taking the easy route and using them as a garnish in this drink. Just as well, because I used them straight out of the freezer to act as the ice cubes, and I found myself munching on them as I sipped. Plus, they float at the top so…
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PAMAphrodisiac
I have a bad habit of throwing things into the abyss that is my freezer and forgetting they exist down there. Then I wonder where all my tupperware went … … hmmm, oh yeah! It’s holding three gallons of freezer-burned chili … Then there’s my two plastic bags full of frozen pomegranate seeds from these gorgeous pomegranates I picked up this past fall: So imagine my excitement when I got an excuse to use these little gems this Valentine’s Day. The folks at PAMA liqueur sent me some samples, along with recipes and news about a local cupcake shop that I may just have to visit for these little beauties.…
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Veya
I think I need a little Anguilla therapy session to deal with a severe case of the end-of-winter doldrums. Ahhhhh … much better. Oh, yeah, that’s nice … mmmm hmmmm …*Sigh* While we’re at it, let’s relive our amazing meal at Veya, our favorite restaurant on the island. We even got “our” table again: We ordered the fabulous chef’s tasting menu, courtesy of the talented Carrie Bogar (chef and co-owner). I had to start with a favorite of mine — the Crocus cocktail, this sweet, pineapplely, neon green concoction: First course was an island specialty (done best at Veya, of course) a silky, velvety, slightly spicy cup of pumpkin soup: If…