The Unabridged Menu
Aperitif: Chablis in a Box (Courtesy of SugarJones)
For crunching & Munching: Roasted Garbanzo Beans tossed in Olive Oil, garlic & parsley with salt/pepper and a pinch of muddled rosemary from the garden neighbor’s yard.
Main Course: Velveeta Cheese (Also courtesy of Miss Sugar). Melt in fondue pot or in a nonstick pan on the stove with splash of Chablis (from box); add a pinch of garlic salt, a drop of rooster sauce, and a squeeze of lemon juice to class it up. Note to self: Consider viability of starting a band called Rooster Sauce. It’s catchy.
For dipping: Cheese Puffs, Cocktail Weenies, Canned Baby Potatoes, Pickled Okra and Toasted/Quartered English Muffins.
Main Cocktail: White Wine Spritzers made from Sugar’s Boxed Chablis. Pour 2 parts wine and add some Taste Pizzaz with one part Shasta Lemon & Lime Soda Pop. Because I want a thrill, I want a wow, I want it all, I want it now. We all deserve a little taste pizazz. Pour together over mason jar filled with ice. Garnish with Paper Cocktail umbrella or one of those super cute cocktail monkeys (Also a great name for a band, btw).
Dessert: Store bought pound cake, defrosted but keeped chilled in the coleman cooler. While still chilled, drizzle glaze with magic shell; served with canned peaches and a dollop of Thrifty’s vanilla ice cream.
Digestif: Poor Man’s Bellni made with Arbor Mist Peach Sparkle Sparkling Wine and a little drop of the canned peaches, juice & fruit – mash first.
I think this could actually be a fun GNO.
© 2010 – 2011, Laura Lee. All rights reserved.