Apr 07, 2018
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You’re not supposed to judge a book by it’s cover, right?  Well, I did just that.  Except it was judging beer by it’s can.

 

I follow some really cool Instagram accounts and a lot of them are booze-related (shocking!).  I like put together accounts and the more visually appealing they are, the better.  That being said, there are some really sweet craft brews out there that have put a lot of thought into their cans.

 

Stillwater Artisanal is out of Baltimore and has some of the prettiest beer cans you will see.  Very modern and colorful.  Just click on their website and you will get an eyeful of color and their can design definitely follows suit.  As of this post, it is Saturday morning and I have a shoot in a few hours, so I am not going to pound some brews *because standards*, but I will update the taste portion as soon as I can.

 

I bought Castle Cream Ale a few months ago based on the can design alone.  Honestly, it reminded me of a seventies rollerskating party and I was under the impression based on the can alone it would taste like pop.  It didn’t.  What it did taste like was AMAZING BUBBLY BEER.  It is so good, it shot up to one of my ultimate favorites, and lucky for me, they make it in Minnesota so it is really easy to find.

 

I picked up a sixer of Elysian DayGlow because of the label. Tigers. Lasers.  A tiger shooting laser beams out of his eyes?  So much yes.  And imagine my surprise when I tasted it, SO GOOD.  It has a tiny citrus/pineapple flavor without being overdone and sweet.  Really delicious.

 

BauHaus has such happy little pop art cans, they have to be good, right?  Their website and videos are killer, and they have one of the coolest taprooms in Minneapolis.  I grabbed some Sky-Five recently and I am glad I did.  It’s a little maltier than I am used to but still totally crushable.  Nom.

 

Indeed Brewing is another Minnesota gem and is genius by having a first class artist (Hi ChuckU) on hand to design their beers.  There isn’t an ugly beer in the line up, so it was hard to choose one, but I went with the LSD, (Lavender, Sunflower and Date) brew.  I love the taste of lavender, and this was a little more herby than I anticipated.  It is definitely a taste it took getting used to, but if you are an adventurous drinker, you can get behind the flavors here.

Moral of the story?  Judging beer by the can design is a fun way to try new brews and look fancy too.

Feb 26, 2018
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I know it has been quite a few months since I have blogged….and for that I apologize.  I’m a bad blogger.

 

I owe you something for your troubles.

 

How does a brand spankin’ new margarita recipe sound??  Yeah?  Ok?

Great.  I missed you, boo.  SMOOCH.

 

It has rolled around again, one of my favorite seasons: WINTER CITRUS TIME!

 

Blood oranges, Cara Cara oranges, lemons, limes, all of the grapefruits, it’s a great time to be alive.  And what do you do when you have all of this fresh goodness available for a short time?  Yep, you make all of the cocktails with them.

 

This is a fairly simple recipe.  The only thing you may have a hard time finding is some lavender buds, but I found them pretty quickly at my local co-op.  Lavender mixed with fresh raspberries make a delicious simple syrup that you add to some freshly squeezed blood orange juice (or some Cara Cara juice can also fill in quite nicely), lime juice, Cointreau and silver tequila.  It is really really really good.  Here is the recipe!

 

Lavender Blood Orange Raspberry Margarita

(makes 1 cocktail)

2 oz fresh squeezed blood orange juice

1 oz lavender raspberry simple syrup (recipe below)

2 oz silver tequila

2 oz Cointreau

splash of lime juice

ice

some raspberries and lavender buds for garnish

 

Fill small glass with ice. Then, add lavender raspberry Simple Syrup, blood orange juice and silver tequila to glass. Add Cointreau and a splash of lime juice.  Stir until well mixed. Sprinkle a few lavender buds on top and place cut raspberries to glass rim for garnish and enjoy. Makes 1 margarita.

 

Lavender Raspberry Simple Syrup

 

1/2 cup water

1/2 cup sugar

1/2 cup fresh raspberries, washed

2 pinches of lavender buds

 

Make syrup by bringing water, sugar, and berries to a simmer.  Stir to dissolve all of the sugar.  Add lavender buds.  Let syrup bubble for about 3 minutes then take off the heat. Let berries sit in syrup for 5 minutes, then strain and discard solids. Let syrup cool to room temperature. Syrup will keep in refrigerator for 2 weeks.

Nov 28, 2017
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Another December is right around the corner, which means another month of stress, cleaning, cooking, too much family and not enough money.

 

Or you can skip that nonsense and head right over to cocktail hour.

I will be honest with you, friends; while I am a big fan of winter, snow and getting toasty in the midst of a cold snap, the holidays are not my favorite.  I am not a Scrooge, per se, but a huge sigh of relief enters my psyche when January 2nd rolls around when I can turn off the Yule Log and cart that Christmas tree out the door and on to the curb.  OK…that sounded a *little* Scroogey.  Meh, so I might be a little salty for Santa.  I will own my Scrooginess.  I could give zero F’s about elves, magic, green and red (collectively), Christmas music and the idea of the perfect present.  Bah humbug, amirite?!?

 

What helps me get through the month long shit show that is the Christmas season are cocktails.  Yes.  I’m easy to please.  Throw some booze in my cup and I will tolerate everyone’s favorite holiday until the snow melts and Frosty is nothing more than a puddle… hell, I’ll even sing some Bing Crosby but know it won’t be in key.

 

I created this cocktail for all of my homeys who don’t care for Christmas (or am  on the only one?!?).  And because pomegranates are in season and DELICIOUS.  And bourbon. 

 

Pomegranate Old Fashioned

(makes 1 cocktail)

2 ounces bourbon (I used Bulleit)

1 ounce pomegranate juice

1 sugar cube

bitters

1 maraschino cherry

splash of orange LaCroix

orange (or lemon) twist

ice

 

In an Old Fashioned glass, muddle sugar cube, 3 dashes of bitters and 1 ounce of pomegranate juice.  Add some ice (or a large ice cube if you are fancy) to the glass.  Pour in bourbon and give contents in glass a stir.  Add cherry, twist of orange and a splash of LaCroix.

 

Cheers to pine trees that live outside and to tasty cocktails all winter long.

Oct 06, 2017
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Could I be any worse of a “blogger”?  Wait, don’t answer that.

 

I know, I know….. I have been terrible, but there is good reason!

 

I have done very little on this here platform of “making it”, it seems, but I promise you, I have been making my ass off.

 

Over the summer I have MC’ed a couple of festivals, photographed an amazing wedding, did a little traveling, ran a social media account for a fabulous friend, styled and art directed some shoots where the star of the show was beer, in addition to all of my other life duties (wiping kid butts and keeping their noses booger-free).

 

During that time of creative chaos, I really started to put a lot of different pieces together to form a cool concept of Making It With Stephany; Content Creation.

 

I really enjoy brainstorming ideas and taking them up a notch.

I excel at photography, art direction, production, product photography, writing, illustrating, styling and putting together a whole puzzle of unique and bold ways to visually tell a story.  I’m so confident in my abilities, I made business cards.  Whoa.

 

If you are a business or know of a business who you think would be a good match with me all of my my wackiness, let’s connect.  Think of the beautiful eye candy we can create together.

Want some examples?  Of course you do.

   

So there you have it.  A small sampling of some really cool projects I worked on.  And big love to Sara’s Tipsy Pies and Lift Bridge Brewery for being open to my ideas.

I am just a girl, standing in front of the internets, asking you to create with me.

 

*no cows were intoxicated in the making of the above photograph.

 

 

 

 

Jul 09, 2017
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I just can’t quit you, tequila.  You are everything that is good and summery.  When it’s hot, I need you.  When it’s sunny, I need you.  When it’s a Tuesday….you get the point.

Popsicles are the perfect summer treat and what better way to make them 100% more awesome than to add some booze to them.  You may remember my Basil Berry Boozy Popsicles I made on TCL before (SO GOOOOOOOOOD.) but since my obsession with tequila, and strawberries being in full swing right now, how could I not make a frozen strawberry margarita on a stick?!?  And I threw in a little coconut milk to make them creamy and tropical.

Make these!  Now!

Strawberry Coconut Margarita Popsicles

(makes about 4 cups of puree)

 

16 oz package of fresh strawberries, washed and chopped.  Frozen berries are OK, too!  (save a few berries for the simple syrup, recipe below)

1 cup of coconut milk

1/2 cup silver tequila
1/4 cup Cointreau
1/4-1/2 cup of strawberry simple syrup, depending on your taste, I like margaritas that aren’t too sweet so I used 1/4 cup.
Put all ingredients in to a blender and blend until you have a fine puree.  Add puree to popsicle molds.  Wait about 30-45 minutes before adding sticks to molds.  Freeze overnight.  Eat like a boss.
Strawberry Simple Syrup
Make strawberry simply syrup by bringing 1 cup water, 1 cup sugar, to a simmer.  Stir to dissolve all of the sugar and add 3-4 fresh strawberries.   Let syrup bubble for about 2 minutes then take off the heat.  Let strawberries sit in syrup for 5 minutes, then remove them and discard.  Let syrup cool to room temperature.  Syrup will keep in refrigerator for 2 weeks.
May 22, 2017
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Eating glitter sounds dumb.  But then again, maybe eating glitter could be awesome?

Usually eating sparkly plastic is frowned upon in modern society, but what if I told you there is a few glittery sprinkles that are actually edible.

 

YES.  YOU CAN EAT ALL OF THE GLITTER.

 

I came across 2 companies that make the magical sprinkles.  The Bakers Party Shop and Bakery Bling.  I was a lucky duck last week and won a big ol’ bottle of sprinkles from The Bakers Party Shop and let me tell you, these are amazing.  So colorful and radical.  A pastel mix of unicorn love, in sprinkle form.

I also ordered a TON of glitter sprinkles from Bakery Bling recently.  Pink sugars with gold stars, black and purple sugars with silver squares, and my personal favorite, the Unicorn Mix….iridecent diamond BLING.  These sprinkles are life changing.

 

Add them to your cakes, pies and don’t forget the sparklers to go full out diva.

May 10, 2017
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Dare I say spring is my favorite season?  As a Minnesotan, I *should* say that fall is my favorite…and let’s be honest, fall in Minnesota is pretty epic.

 

But dammit, we just got through the ugly stage of winter-into-spring, and things are finally green, warm and colorful.  Plus, I have a spring birthday, so I really should be loving spring more than I do.  Here is my attempt to catapult spring in to the #1 position in your favorite season list.

 

Spring will instantly shoot up to your favorite season once the lilacs bloom, right?  The smell.  The color.  Those dainty, sweet little blooms that make the bees happy.

Now, pick those darling little purple flowers and make them into a cocktail!  That’s what I did once my lilac bush bloomed a few days ago, and now I am sipping pretty with a delicious lilac vanilla simple syrup that you make at home.  Plus, it’s paired with whiskey, another #1 in my life, and it does not disappoint.

If you do an internet search for “lilac simple syrup”, there will be a lot of Pinterest-worthy images of a beautiful purple liquid in pretty tablescapes.  That is a lie.  When you make your own lilac syrup, it is actually a greenish hue.  No worries!  It’s still sweet and has a yummy (but light) floral taste that pairs well with a favorite whiskey.

 

Lilac Vanilla Whiskey Cocktail

3 oz ginger ale

2 oz whiskey

1 oz lilac vanilla simple syrup, see recipe below

ice

lilac flowers for garnish

 

Add ice to a lowball glass.  Pour ginger ale, whiskey and lilac vanilla simple syrup in the glass and stir gently.  Garnish with a few lilac flowers and serve.

 

 

Lilac Vanilla Simple Syrup

1/2 cup water

1/2 cup sugar

1/2 vanilla bean, scraped

1/2 cup of lilac flowers, washed and stems removed

 

Bring the water and sugar to a boil on the stovetop in a small saucepan.  Stir.  Add vanilla bean and lilacs to the pan and lower heat to a low boil for 4 minutes.  Strain and cool completely.  Store in refrigerator in airtight container for up to 2 weeks.

Apr 15, 2017
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I love to sew, when I have time.  I love to shop for cool and modern fabric, when I have a project in mind.  But I really love to see the finished product ASAP.

I have just figured out that I am too impatient to be a really good quilter.

 

My quilts are good enough, but from a distance.  To quote Cher from the movie “Clueless” “She’s a full-on Monet. It’s like a painting, see? From far away, it’s okay. But up close, it’s a big old mess.”

Within the past couple of years, I have really gotten into making modern and bright quilts.  I don’t know why I didn’t start sooner, but then the impatient Stephany shows up and then I remember…it’s because I didn’t want to put in that much time and effort in unless the quilt was on track to be perfect.  HA.  What a dummy.  Now that I have a few quilts under my belt, I feel confident enough to tell you that I make imperfect quilts, and I don’t care.  Let’s just say I try really hard to do a good job, but, in the end, as long as I enjoyed spending that rare free time making something that I know will get plenty of use, I will do a “good enough” job to make the cuts as straight as possible and as square as I can.

 

If you are someone who is interested in attempting a quilt, I think you should do it!  Don’t hold off because you’re not good enough.  Do it because you want to learn, improve and come away with a quilt you made.

 

Who cares if it’s a little wonky?  Make weird quilts.  Weird is good.

 

Apr 06, 2017
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After some time off from the TV hustle, I made an appearance on Twin Cities Live recently, featuring some damn tasty coffee cocktails using coffee and alcohol from Minnesota companies.

My favorite is the Sweet Whiskey Chai, because WHISKEY &  CHAI.  YASSSSSSSSSS.

 

The coffee I used was from Five Watt Coffee, Blackeye Roasting Company, and Gray Duck Chai.  I used alcohol from 2 Gingers, Pike Street Bourbon from Panther Distillery, Caruva Horchata, Ricura Horchata, and beers from Lift Bridge, F-Town Brewery, and Bent Paddle.  Support those Minnesota makers if you can!

 

Sweet Whiskey Chai

2 oz 2 Gingers Whiskey

6 oz Gray Duck Chai

sweetened condensed milk to taste

Stir well and serve over ice.

 

 

Iced Horchata

Mix equal parts of Caruva or Ricura Horchata and Big Watt Cold Press Coffee in a glass.  Add 1 tsp of vanilla extract.  Stir and serve over ice.

 

 

Black Irish Velvet

1 part Prosecco or Champagne, chilled

1 part Lift Bridge Irish Coffee Stout

Pour prosecco or champagne in a flute.  Take a spoon and pour the stout over the spoon into the flute.

Mar 31, 2017
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I post pretty pictures of food, drinks and other shit I make or cool things I see.  It’s a visual slap in the face, if you’re in to that sort of thing.

 

Kisses!