The addition of sparkly cava and fresh basil lend a fun twist to this easy to drink, refreshing cocktail that makes enough for a crowd.
It’s hard to say goodbye.
Especially when you’re not sure that you really want to go.
Scared of the unknown. Craving the familiar. Comfortable in staying right where you are.
The only way to face change is to face it head on. And clink “cheers” to the new adventures ahead.
I’m lucky to have a community of food bloggers who have become more than just avatars.They’ve become true friends. And some of the greatest of those friends are the ones I’ve found right in my own backyard, here in Salt Lake City.
So when one of us leaves the fold, it’s really, really hard to say goodbye.
Thus, cocktails at noon (!) are in order.
Deb of Taste and Tell and Annalise of Completely Delicious, mugging and hugging it out
This week a few of us locals gathered for an impromptu get together to tell our friend Annalise of Completely Delicious “see you soon” and toast to her new life as a resident in one of the most magnificent scenic beauties in the U.S., Moab, Utah.
I mean seriously, Moab. It’s kind of God’s gift to earth.
The perfect excuse. Let’s food blogger potluck brunch!
Letty of Letty’s Kitchen (oh my, her veggie enchiladas are beyond!) muddles her way through lunch.
Let’s Potluck!
We dished it up with Shrimp and Avocado Salad from Kalyn’s Kitchen, Chopped Salad with Kumquats, Avocado, Pears and Buckwheat from Vintage Mixer based on this salad, two different quiches from Mountain Mama Cooks and individual cheesecakes from Barbara Bakes (soon to be shared!).
Barbara Bakes. And I know first hand, Barbara rocks.
This Mountain Mama pops.
And this Mountain Mama spills. In all the right ways.
And look at that! Mountain Mama pours! How much do I love her for that? A lot!
Becky of The Vintage Mixer and Everett add comic relief and mad grabs for Barbara’s cheesecakes. I mean, who doesn’t love a boy and his goat?
Dara of Cookin’ Canuck (who created one of my favorite noodle dishes ever) prepares for her work to be done later in the afternoon. We’re still working, right?
Annalise will be missed, that is for sure, but when she comes back for visits, it will only mean more reasons to us to gather and celebrate once more.
Cheers to that. Let’s drink up, friends!
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #foodiecrusheats.
Champagne Mojitos
Ingredients
- ¼ cup fresh mint leaves , plus more for garnish
- ¼ cup thai basil leaves
- 3 tablespoons super fine sugar
- 2 limes , cut into wedges
- 1 cup rum
- 1 bottle cold cava
Instructions
- Put the mint, thai basil, sugar and lime wedges into a small glass and muddle, in batches if needed. Pour the rum into a pitcher and add the mint mixture and lots of ice. Top with the cava and pour into glasses filled with ice. Garnish with fresh mint or thai basil.
- adapted from Bobby Flay
Have a great day pals o’ mine, and make something good.
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