Happy Monday everyone! I hope you all had a great Thanksgiving – it was very, very tasty here at the Sushi Bar. Tiring, too – I’ve been cooking non-stop since last Tuesday evening, and Saturday we decorated for Christmas. Friday morning I was up at 4:45 a.m. to take Oldest Son to the airport, and was amazed at the amount of traffic on the roads at that time of the morning (Podunk tends to roll up the sidewalks at 9 p.m). It took me a couple of minutes to realize it was the crazy astute Black Friday shoppers. I don’t really understand it – the only thing that gets me up that early is the necessity of driving one of my offspring to the airport – but you’d have thought it was high noon, there were so many people out and about.
Which isn’t to say I didn’t go shopping Friday, despite my protestations that I wouldn’t – the siren call of the craft store, with it’s bounty of Christmas decorations for my new bookshelves in the making, was too much for me to resist.
You get pictures later. Ahem.
Anyhoo, I tasked Beloved with being bartender Wednesday night while Darling Daughter and I finished our prep-work for The Big Day and made manicotti for dinner. I’d wanted an Oh!-tini, but Beloved nixed that idea when he priced the Pama pomegranate liqueur (he said, quite correctly, that the holidays are already expensive enough as it is, and after my foray into the craft store on Friday I have to agree with him). However, we did have some pomegranate-blueberry juice on hand (Beloved loves pomegranates so we almost always have some sort of juice) so the next thing I knew, he was setting one of these in front of us.
And it was GOOD. He didn’t know what to call it, but the color (and potency) made me dub it “The Purple People Eater” martini.
Make it and have a (responsible) good time.
Purple People Eater Martini
serves me and my adult children
1½ parts pear-flavored vodka (we used Absolute)
½ part amaretto (we used Disoronno)
1 part pomegranate-blueberry juice (we used Tropicana pure)
Combine all ingredients in a cocktail shaker with some ice and blend well; strain into chilled martini glasses and serve.