Thirsty Thursday--Lemon Drop Martini

The Lemon-Drop Martini is this week's featured cocktail.

And, I'm kind of sad...
because I'm kind of on a cocktail hiatus right now.
I'm doing a Metabolic Diet and alcohol is a no-no at this stage.
I don't know if I can abstain indefinitely,
but am definitely going to give it my best shot
(for a little while anyway)

So (sob-sob) Thirsty Thursday will be on a little break---
just a little one for a short while,
at least until I'm past the first stages in my weight loss plan--ugggh!!
(I've already lost 10.5 lbs up to this point with diet and exercise-so I'm motivated to keep going.)

Just in case you were wondering, though,
I actually made this cocktail a little while back.
Photographed it,
and started the draft.
I don't know what happened,
but I never shared.

Good thing I guess.

I don't know why I completely lost my mind, 
but I had to share it now.
This cocktail can't be missed.

It's sweet, tart, and very refreshing.
A perfect light, sweet-tart martini.
And the perfect cocktail to wrap up Thirsty Thursday for a little while.

Lemon Drop Martini

3 ounces vodka
2 ounces freshly squeezed lemon juice
1.5 ounces limoncello
simple syrup to taste
superfine sugar for rim
lemon wedge for garnish

In a cocktail shaker filled with ice, combine the vodka, lemon juice, and limoncello.  Add simple syrup if you would like it a little sweeter.  Shake vigorously and pour into a sugar rimmed chilled martini glass. Garnish with a lemon wedge.

While I'm on a little cocktail break,
you can stop by my recipe index for any cocktail you heart desires.


Fall Wish List

We've had one cool day,
not a cold day,
but a day that dipped into the 70's...
and I am so ready for fall.

I can't wait for boots, jackets, and sweaters.
I even started decorating my house for fall this past weekend
(photos to come soon).

I absolutely love fall clothes-really clothes for all seasons,   
but I adore the comfort and coziness of fall, and 
I love, love, love boots.
(Did I say that already??)

Here are a few of my favorites that I plan on adding to my fall wardrobe.

Fall Wish List

How much do you love that clutch and silk dress?
Oh, and that sweatshirt is gorgeous.
I can't wait.
(I sure do hope that someone special reading this gets me that watch ASAP--hint, hint Honey.)

The NEW Laundry Room and Storage Area

A few months ago we decided that we needed a little more space in our laundry room.
We actually use our laundry room as a space for laundry, extra storage, and as a bedroom for our sweet pups.
We were totally out of room.
I wanted a space that would hold all of my extra china, glassware, and serving pieces in addition to laundry, a full size fridge, and a massive wine fridge.
The biggest requirement I had for the room, though, was for it to look as if it were there when we built our house.

We contacted our builder and he was more than happy to turn our outside storage junk room into a laundry room addition.

I don't know why, but I didn't take any pictures of the before space.
(Probably because it was a sad little space.)

Here is our laundry room in the middle of construction.

We actually doubled the space,
by removing the wall separating the existing laundry room and the outside storage room.
(The grout looks really gross in this picture.)

And here it is now.
The new room is approximately 14"x8'.  
We added about 6' to the length of the room.
(This room was extremely difficult to photograph-not a drop of natural light.)
We wanted to expand the room about 3 foot width into our garage, 
but the space was definitely not worth the money.

**One of our money-saving tips when remodeling your home is to make sure that the cost is beneficial for re-sale of your home.**

We moved our kitchen refrigerator into the laundry room to hold beverages and for extra food needs.
I also added my dream wine fridge.
(A dual zone 110-bottle capacity Edge Star.)

We left the existing sink area for right now,
but later plan on replacing the old countertop with a solid surface.

We also plan on having a counter built over the washer and dryer for a folding area.
(Definitely a LATER project-probably DIY).

One of the very best features of the room is the addition of vertical shelving in a few of the cabinets for platters, trays, and cutting boards. 
It is amazing how much these vertical storage areas hold.
All of the cabinets are 2-feet deep.

Here is the inside of one of the cabinets.
I actually have 6 more just like this.
It's a STORAGE dream come true.
I love having a space to hold all of my "extras" that took up space in my kitchen.

I absolutely love the space.

Source List:
Refrigerator-old GE
Washer and Dryer-Whirlpool Duet
Cabinets-Adams Custom Cabinetry
Cabinet Paint-Linen White by Benjamin Moore
Wall Paint-Ambiance by Benjamin Moore
Tiles-Dal-Tile, discontinued
Cabinet Knobs-My
Light fixtures-Henson's Carpets & Lighting

Thirsty Thursday--Mango, Peach, and Jalapeno Margaritas

So the other day I was wandering aimlessly through the grocery store thinking about what my cocktail should be for this week.
I knew that I wanted a margarita, fo-sho,
but didn't know exactly what kind.

I have to stop myself every once in a while,
because I would make a margarita for you every single week.
That is how much I love them.

I didn't want the same old margarita,
but something fruity with a little kick.
(for the LSU game-GEAUX TIGERS) 
and I knew that I wanted something smoky and tangy.

Then I saw a few delicious mangoes and peaches.
I couldn't decide between them, 
so I thought why not put them together in one drink.

I added a little of my outta control jalapenos and it was on.

The jalapenos added just the right amount of spice and smoke.
An excellent margarita if I do say so myself.
I also added a few other hints of smokiness by using anejo tequila and Hawaiian Red Alaea salt around the rim.

Mango, Peach, and Jalapeno Margarita

For the fruit mixture:

1 large mango
2 large peaches
1/4 jalapeno (about 1 tablespoon minced)

For the margarita:

3 ounces fruit mixture
3 ounces anejo tequila
2 ounces freshly squeezed lime juice
1 ounce simple syrup
1 ounce Grand Marnier
coarse salt
jalapeno slice and lime slice for garnish

To make the fruit mixture:

Peel the mango and peaches and cut into large chunks.  Place into a blender.  Add the jalapeno to taste.  Blend until all fruit and jalapeno are liquified.

To make the margarita:

In a shake filled with ice, combine the fruit mixture, tequila, lime juice, Grand Marnier, and simple syrup.  Shake until well combined.  Pour into a glass filled with ice and rimmed with coarse salt. Garnish with a lime wedge and jalapeno slice.

If you would like to be featured on LouLou Sucre's "Thirsty Thursday", email me at with the tagline "Thirsty Thursday" .  I'm always up for a new cocktail recipe and would love to share with all my LLS readers.


Rustic Peach Tart

Every Sunday night we host a family gathering.
A meal that my husband and I cook for the girls, my parents, and ourselves.
It is a lot of fun.
Sometimes friends join us, 
but mainly it's just family.
Very casual and relaxed.

It's also a great excuse to try out different recipes that I've wanted to make all week,
but didn't have the time or energy.

A few Sundays ago I decided to add this free-form Peach Tart to our Sunday dinner.

This recipe is a variation of the one that I had featured in 
Louisiana Cookin' magazine a few years back.

Rustic Peach Tart

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1 pie crust 
4 large peaches, cut into eighths
1/4 cup dark brown sugar
2 tablespoons flour
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
1 tablespoon lemon juice
2 tablespoons Rum (regular or Spiced)
1 egg, beaten
1 teaspoon coarse sugar (such as Demerara)

Preheat oven to 375 degrees. 

Combine peaches, brown sugar, flour, cinnamon, vanilla, lemon juice, and Rum in large bowl.  Let ingredients sit for at least 30 minutes to combine.  Next, roll out pie crust into a large circle (at least 12 inches) on a baking sheet.
Place the peaches with the juices in the middle of the pie crust.  Fold the crust around the filling. Using a pastry brush, lightly brush the egg over the crust.  Sprinkle the entire tart with the coarse sugar.

Bake at 375 degrees for 45 minutes or until lightly browned.

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