Showing posts with label rhubarb. Show all posts
Showing posts with label rhubarb. Show all posts

Tuesday, July 31, 2018

Moscow Muled Mugs

The gorgeous copper mugs that are often used for Moscow mules have always caught my eye.  It wasn't until I tried using one for the first time that I realized how functional they are, in addition to being beautiful.

They keep drinks so cold!


Moscow Muled is a company started by a couple who are based out of Vancouver.  They sell these handmade copper mugs, which are perfect for the traditional Moscow mule drink, or any other cold or hot beverage.  Some beverages are best served ice cold, and these mugs become frosty, and hold the cool temperature for so long, that you can slowly sip and savour your beverage.  They are also much larger than I expected, holding 16 ounces of liquid!

We created two sassy mocktails to try in these copper mugs.  They are mocktails that definitely mimic cocktails, and they are not for the faint of heart.  They have some bite!

Rhubarb Lemonade

1/4 cup sugar
1 cup chopped rhubarb
1 cup water
approx. 1/2 cup fresh squeezed lemon juice
approx. 1 can tonic water

Rhubarb simple syrup: Put the sugar and rhubarb in a small saucepan, and top with 1 cup water.  Boil.  Reduce the heat and simmer for 10 minutes without stirring.  Remove from heat and let sit for 15 minutes.  Strain (without pressing the solids) and reserve the simple syrup liquid.  Discard the rhubarb solids.  Cool.


To make the rhubarb lemonade, mix together into two copper mugs:

ice cubes
1 part fresh squeezed lemon juice
3 parts rhubarb simple syrup
6 parts tonic

Garnish with a sugar-dipped piece of rhubarb (optional).


Watermelon Rosemary Lemonade

3 T sugar
1 cup water
1 sprig rosemary
4 cups chopped watermelon
1 cup freshly squeezed lemon juice

Rosemary simple syrup: Bring the sugar and water to a boil.  Turn down a bit, and boil 90 seconds - watch!  Remove from heat and add the rosemary sprig.  Let sit for 30 minutes, then remove the rosemary sprig.

Watermelon lemonade: While the simple syrup is sitting, blend the watermelon and lemon juice in a blender.  Pour some of the mixture into an ice cube tray (if desired), and freeze.  Keep the rest in the fridge until ready to use.  Divide the simple syrup mixture, ice cubes, and watermelon mixture between two copper mugs and stir.  Garnish with more rosemary and lemon slices if desired.


These copper mugs come in one size and style which makes it really easy to decide what to buy from their website.  The mugs are handmade of 100% pure high-grade, food-safe copper, with a high-grade nickel lining on the inside, which is very important to ensure that the acidity from certain drinks doesn't cause a leach of copper, which could be unsafe to consume.  Not all manufacturers of copper mugs put this nickel lining inside, so it's important to look for this, and buy a high-quality mug.


Each mug is unique, since they are hammered by hand, and may have imperfections which add to their character and aesthetic.  The handles of the mugs are all welded on to ensure that they remain leak-free.


The copper mugs are easy to clean (soap, warm water, soft cloth), and will naturally patina over time, however if you prefer a shinier mug, there are instructions on the website to easily restore the shininess to the mug.


Moscow Muled ships worldwide, and the mugs are a very reasonable price!  They would be a beautful addition to a cocktail party, dinner party, cozy evening around a fireplace, or a backyard campfire.  The possibilities for these copper mugs is endless, and we look forward to making many more tasty beverages in them in the future.

Check out Moscow Muled on:

Facebook, Twitter, Pinterest, and Instagram.

Have you had a Moscow mule?  
Have you tried a drink in a copper mug?

Full disclosure:  These mugs were provided to me free of charge.  All opinions are my own.

Wednesday, August 9, 2017

Weekend Things & 8 Years of Blogging

On Sunday morning we had a couple of the pumpernickel bagels that I had made.  We made a beet, horseradish cream cheese, and topped them with that, as well as red onion, and the smoked salmon that our friends had sent us home with the night before.


I am hooked on beet, horseradish cream cheese.


I added a bunch more beet to use up the beet we had cooked, and had the super-beet cream cheese on a bagel both yesterday and today.


Anyway, back to the weekend!

We did some baking, including a couple loaves of bread:


And cornbread:


We also made a batch of buttermilk waffles to put in the freezer:


The breads are all going in the freezer too, and will be delicious with some heartier meals this fall.

This weekend we celebrated eight years of Everyday Foodie!  I can't believe I've been blogging that long; it has been such a fun and tasty journey.  A tray of nachos made their way into the celebration:


I made a rhubarb crisp as our celebration dessert:


Christopher's parents told us to come by the other day and get rhubarb, as there is a bunch growing in both their and their neighbor's yards.  We'll always put extra rhubarb to use!


Eight years of Everyday Foodie!
How long have you been reading?  Have you ever made a recipe that I posted, or got a new meal idea from the blog?

Tuesday, July 9, 2013

Baking

A good portion of yesterday afternoon was spent baking.  


I got a bunch of rhubarb the other day (thanks Vicki!), and so I made rhubarb snacking cake using this recipe.  

 
I also made dough for pie crust which I chilled overnight, and a couple loaves of my favourite bread.


I gave Christopher a container last night to fill up with snacky cake for his sister and Will, since they had provided me with the rhubarb.  I said, "Give them lots, because you won't eat it all, and I'm making pie tomorrow too."  He agreed.

He snapped the lid on the container for his sister.  

I burst out laughing when I saw this:


Need a closer look:


Somebody doesn't want to share his snacky cake ;-)  After a good laugh, he grudgingly happily filled the container to the top.  

Do you like rhubarb?  Have you ever cooked/baked with it?