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Anyone doing a Friendsgiving this weekend?
This is the first year I’m doing one! We live in a military community so normally I’d just invite all our friends over on Thanksgiving since everyone’s away from their family around here but my kids are going with their dad for the big day so I don’t plan on cooking at all on Thanksgiving.
So we’re doing a Friendsgiving with some friends this weekend. Pretty excited about it. It’s low pressure, fun, and everyone’s pitching in so no one feels like they’re cooking all day.
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Heeeey guys, happy Monday! Fresh week! I feel like we all need a fresh start, huh?
Can you believe that Thanksgiving is NEXT WEEK?! I cannot. How did this happen?
I haven’t planned a thing! I have a turkey in my freezer though so I know that’s happening, at least. And I’ll make the dressing that my family always makes because that’s my favorite. And I’m sure there will be pie. There’s always pie.
Another thing I also always make is broccoli salad. But first, that bowl!
So if you follow me anywhere, you know I was in Austin at BlogHer Food all weekend. It’s a conference for food bloggers where we all talk about what annoys us about our job and then we eat everything in the city.
And, in case you’ve ever wondered, I am horrible at conferences. (Very good at the eating part though.)
I showed up for 3 things the entire conference. And only stayed the full time for 1 of those.
Sitting still is hard for me, y’all.
Also, I sat down with a group of girls I didn’t know for the closing keynote and they asked if I had a business card.
And I didn’t.
I mean, do I seem like the kind of girl that carries business cards?
Anyway, one of the girls said, “Aww, you must be a new blogger!”
So that was kind of how the conference went for me.
I did get to hang out with friends that I’ve only ever known over the internet which was honestly the only reason I went to begin with so that totally made up for the conference being… ahem… lame.
Heeeeey guys! On our road trip home a few months ago, we discovered that my 4 year old absolutely loves coleslaw.
I don’t know that he had ever tried it before but we were at a seafood restaurant in Orange Beach and he pointed to a bowl of coleslaw on someone else’s plate and said, “I want that.” Ate the whole bowl. Asked for more.
A few days later, on our way back to Texas, we stopped at this gourmet hot dog place in Houston and he ordered the slaw. Ate all of it. Asked for mine.
He is obsessed. Who knew a 5 year old could love cabbage so much? But it is totally fine with me because it is also one of my favorite foods and really, is there a better side dish for barbecue? And you know I am all about the barbecue right now.
I posted a photo on Snapchat when I received this bottle (follow me!: amandalivesay) and 10 people were all, “OMG THAT’S MY FAVORITE!”
It is the only bourbon distillery that blends 5 proprietary yeast strains with two separate mashbills to produce 10 distinct bourbon recipes. The bourbon is then aged in one-of-a-kind single story rack warehouses that allows the bourbon to age gently and undisturbed throughout the years. Each bourbon variety has it’s own unique character, spice, and rich fruity flavors.
I used the Four Roses Bourbon Yellow for this Cherry Bourbon BBQ Sauce. They created this one by mingling all 10 of their bourbon recipes. It’s fantastic, with hints of apple and pear, a floral aroma, and a taste of honey and spice. It’s smooth and mellow and is great for creating sophisticated cocktails.
Check out the Four Roses Bourbon website for more info, lots of recipes, and to find out where to buy your own delicious Four Roses Bourbon!
So this Cherry Bourbon BBQ Sauce!
I bought a ton of cherries when this bourbon showed up on my doorstep because bourbon and cherries? Perfect together. (Ice cream recipe coming soon!)
This bbq sauce is sweet and spicy and fruity and delicious. Perfect on grilled meat, perfect on a spoon. I’m obsessed. I made tater tots at 1 am the other day and stood at my kitchen counter, dipping them in what bbq sauce I had leftover. That good.
Cherry BBQ Sauce
1 tablespoon coconut oil (or olive oil)
1 onion, diced
3 cloves garlic, minced
1/4 cup Four Roses Bourbon Yellow
1 1/2 cups ketchup
1 tablespoon yellow mustard
2/3 cup brown sugar
1/4 cup apple cider vinegar
1 tablespoon Worcestershire sauce
1/4 - 1/2 teaspoon crushed red pepper flakes
salt and pepper
3 cups fresh cherries, pitted and halved
Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, stirring frequently. Add garlic and cook until just fragrant, about 30 seconds.
Add Four Roses Bourbon Yellow, ketchup, yellow mustard, brown sugar, cider vinegar, Worcestershire sauce, crushed red pepper flakes, and salt and pepper. Bring to a simmer and add the cherries. Simmer for about 10 minutes, until slightly thickened.
Remove from heat and cook slightly. Use a blender to puree the sauce until smooth.