A Really Outstanding Chocolate Cherry Martini

Lately everyone seems to be pretty worn out by Friday afternoon; the kids have been spending a lot of time together and getting on each other's nerves, which means that they exponentially get on our nerves. There are only so many times you can referee a conversation about whose feet were put on whose body first. We decided that a retreat to the deck was in order - the kids can duke it out indoors and we can lounge in civilized silence on the deck, musing over all the yard work that hasn't gotten accomplished this year (and isn't likely to, because I think these are going to make it into regular rotation).

This was another weekend liquor-cabinet-raiding creation, so I'm going to shamelessly shill a couple of favorite brands. I can't imagine how you'd recreate such amazing awesomeness with inferior ingredients.

OMFG I Can't Listen To You Bickering Anymore Chocolate Martinis 

(makes 2 - scale as needed, depending on how your week went and the number of children arguing) 

2 parts Grand Traverse Distillery True North Cherry Vodka (fragrant and cherrylicious without tasting like cough syrup)
1 part Mindo Chocolate Makers Miel de Cacao (purchased after an excellent chocolate-and-wine tasting event at Michigan By The Bottle Tasting Room)(thank you, Courtney and Shannon!)
1 part Grey Goose vodka (OK, whatever you have on hand is fine - this was left over from New Year's)(thank you, Gwen!)
4 dashes bitters

Fill a shaker with ice, pour the ingredients in, and shake like crazy. Move the couch to get to the cabinet  that holds the martini glasses. Realize you moved them. Move the camping equipment from last weekend to get to the cabinet that holds the martini glasses. Realize you don't have any idea where they are but it's probably not worth the effort to find them since chocolate martinis aren't actually martinis. Pour into the excellent vintage highball glasses you scored at the auction last year and enjoy in absolute silence far, far away from the bickering siblings.

This summer has actually been too busy to blog - chock-full of crazybusyfun and swim meets and not a whole lot of time in front of the computer (no complaints about that!). During the swim season we're at meets 2-3 times per week in the evening, and the dinner choices tend to be pretty limited. And even without all the dietary restrictions I wouldn't let my kids eat nachos and Ring Pops for dinner.

We've done a lot of sandwiches and picnic dinners these last couple of months but yesterday's lunch at finals is absolutely my favorite - I felt very happy and not at all deprived, eating this while everyone else had sub sandwiches and hot dogs.

Flank Steak Kabobs with Peanut Sauce 

(adapted from Everyday Food, June 2011)

1 lb. flank steak
1-2 zucchini
1 bell pepper
1 lime
1/2 cup creamy peanut butter (the natural kind that's just peanuts and salt; see the note below for what happens when you use the other kind)
1 cup plain almond milk (you could also use the coconut milk that's called for in the original recipe)
1 tablespoon fish sauce
1 teaspoon hot chili sauce such as Sriracha (optional)
celery sticks

Rushing-to-get-ready-for-the-swim-meet-version: Cut the flank steak into bite-sized chunks (a biggish bite, so it doesn't get dried out). Slice the zucchini. Place the meat and vegetable pieces on a broiler pan, season with salt and pepper, and broil 3 minutes. Turn the pieces over and broil for another 3 minutes.

Lounging-on-the-deck-at-home-version: Cut the flank steak into bite-sized chunks. Cut the zucchini in half lengthwise, then chop into half-moon chunks.Cut the pepper into chunks, and quarter the lime. Thread the meat, veggies, and lime on skewers, beginning and ending with the meat. Season with salt and pepper and grill until the veggies are crisp-tender, about 8 minutes.

In the meantime, combine the peanut butter, almond or coconut milk, fish sauce, and (optional) chili sauce in a small saucepan and heat through. NOTE: if you use the natural peanut butter, you get a very thick sauce that's great for dipping and scooping. If you use the non-natural (unnatural?) peanut butter full of oil and sugar, you get a very smooth, runny sauce that pours beautifully. Can't scoop it with celery, though.)

We packed the meat, veggies, and sauce in a bento box and had The Best Picnic Lunch Ever - the sauce is absolutely fantastic, the meat was slightly charred and crispy and juicy, and it beat the heck out of nachos and Ring Pops. We made the sauce without the chili sauce and it's a great dip for celery sticks after you've eaten all the hot food and are still feeling a bit peckish.

Broccoli pasta sauce recipe (from guest blogger Anna)

We're recovering from a weekend camping trip, so tonight's posting is from guest blogger Anna, who's been stirring up quite a fuss in the kitchen lately. She's very proud of her latest creation and says it's "surprisingly good." 

Broccoli pasta sauce 

Small head of broccoli
Salt
Pepper
Dried mint
1 cup of milk
Garlic salt
Olive oil
Lemon juice
Cornstarch
Pat of butter 

Cut up broccoli into small pieces. Cook in simmering water with salt, lemon juice, butter, and olive oil about 5 minutes or until finished cooking.  Drain broccoli and return to pot. Add milk, pinch of mint, garlic salt, olive oil, lemon juice, salt, and pepper. Cook on low heat until done. Add 1 tablespoon cornstarch and stir. Add more cornstarch until you reach desired consistency. Serve over warm pasta.