Sparkling Honey-Ginger Bourbon Lemonade

When I have friends coming to visit, I like to  make a batch of cocktails beforehand so that I have a pre-made refreshment to serve. Lemonade-based drinks are a favorite of mine: I’ve made a Rhuby-Lavender Lemonade as well as a Bourbon-Peach Lemonade in the past.   So to keep my trend going, I decided to make this Honey, Ginger Sparkling  Lemonade with Rosemary and added in some bourbon. (My friends are big bourbon fans, if yours aren’t, vodka would work as an easy substitute). I changed the recipe a bit to fit my tastes, but you can find the original recipe here.   Ingredients: 1/2 cup local honey 1/2 cup water the juice of 5 lemons, plus the zest of 1 lemon the juice of 1 lime 1/4 cup minced ginger 10 full rosemary stalks 2 1-liter bottles of club soda 1 1/2 cups bourbon Ice cubes

Spice-Roasted Salmon

So sorry for the lack of posts! I just moved and finally dug out my pots and pans, spices, and pantry items and am ready to get cooking again! Because unpacking is still taking up most of my nights, expect a few quick recipe posts in the coming days. I thought I’d get started with my favorite meal: salmon! This recipe takes just fifteen minutes! This recipe from Cooking Light is so simple but packs a ton of flavor. The salmon is sprinkled with garam masala, a spice mixture commonly used in Indian cooking. The ingredients can vary, but typically include ground pepper, cumin, cloves, and cardamom. There is a slight heat to garam masala, so the salmon is topped off with a cooling yogurt mixture. Ingredients: 1 1/2 tablespoons olive oil, divided 4 (6-ounce) sustainable salmon fillets 3/4 teaspoon garam masala 5/8 teaspoon kosher salt, divided 1/3 cup plain 2% reduced-fat Greek yogurt 2 tablespoons chopped chives 2 tablespoons crème fraîche or sour cream 1 teaspoon fresh lime juice 1 lemon, cut into wedges

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