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Wasted Grapes

Not wasted as in…I bought to many and couldn’t eat them (that would never happen…I’m a grape fanatic), but more like the case of those Friday, or Saturday nights that got a little too crazy. I stumbled this recipe a while back and I just thought it was the coolest idea ever. Who knew that a great recipe would be Wine + Grapes? I mean wine is made from grapes…so…Why would it be better? *shrug* I don’t know, but the grapes really were quite good. Oh! By the way, my sister is visiting and my friends are now married! YAY! Also, I am having surfing withdrawals, but I guess that happens when you love to surf, and you live in the middle of a desert. 😛
Here is the recipe for the grapes:


1 750-ml bottle dry white wine (such as Sauvignon Blanc)
1/4 cup plus 3 tablespoons sugar
2 pounds red and/or green seedless grapes, cut into small clusters
1 tablespoon grated lemon peel

1. Pour wine into large nonaluminum bowl.
2. Add 1/4 cup sugar and stir until dissolved.
3. Add grapes and peel; mix gently.
4. Cover; chill at least 3 hours and up to 1 day.
5. Using slotted spoon, transfer grapes to shallow bowl.
6. Sprinkle grapes with remaining 3 tablespoons sugar and serve.

The grapes taste the same basically, but with a little twist. I really liked it. They were kinda sweet, sticky, and I just couldn’t help but gobble them up. I was trying to think of ways to present them in a cute way, but I realized that I don’t have anything like that. HA! So, I had to be creative. I found an old soft serve cup and I figured why not try a champagne flute? I really should have thrown some of that marinade into the flute, but I didn’t think of that until now. Oh well. The marinade also was really good. The grapes lend a little flavor over into it, plus the lemon zest helps too. One thing you have to figure out is the balance between club soda, and wine. It took a few yummy and not so yummy sips to find the right amount, but in the end it comes out to be a really refreshing spritzer. Anyway, definitely be responsible while drinking! Glasses up and happy nom noms!

PS: I used my Wii Fit (cleaned) to weigh the grapes and make sure I had 2lbs lol

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Leave the grapes in longer for a bigger wine taste. I know it says up to a day….but sometimes you’ve got to break the rules. I kept them in for 2.5 days and MMmMMmm!!! DELISH!


Tapioca…not what you think

I had no idea was tapioca expect for pudding (and I’ve never tried that), so it was a big surprise to me when my friend stumbledupon this drink idea. For those of you who want to know what tapioca is:


It was pretty interesting to read about before we made the tapioca…is it strange that I have to immediately look up things I don’t know? What did I do before the internet? http://www.urbandictionary.com/define.php?term=book+google. Haha that’s just something funny I stumbled….I thought it fit in quite well. Anyway, she is trying to plan something fun for her wedding, so we had a night of alcoholic experimentation! Here’s the link:


So, that’s just a picture…but here’s what we did


1/4 C of tapioca pearls (not the tiny tiny pearls)

1 1/2 C of water

1 C Blue Curacao (at least enough to cover the top of the pearls)

1 Bottle of Champagne/Sparkling wine (I like things away from brut…we used Andre Spumante)


1. Boil water

2. Add pearls and boil for 15 mins covered

3. Take off heat and allow to soak for 15 mins.

4. Drain and rinse (the slime was WEIRD).

5. Put the pearls in another bowl and add the Curacao. Marinade for at least 1 hour+

6. Pour sparkling wine and enjoy


We did a LOT of drink experiments….LOTS. We tried apple juice with sweet and sour mix and blue curacao. We tried just champagne. We tried Sprite with apple juice. And more things. The pearls float, but not all of them… We are trying to figure out what makes them float and how to make them keep floating. If anyone knows please let me know :D. Happy…cooking?

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*Please be safe and responsible*