This may be the Father’s Day gift you’ve been looking for. The Battle House Renaissance Hotel and Spa is hosting Sips and Smokes, a whiskey and cigar tasting experience on Saturday, June 15 from 5:30-7:30 p.m. on its Presidential Suite terrace. Cigars will be provided by Cottage Hill Package Store and the spirits will be poured by John Emerald Distilling Company out of Opelika.
Enjoy complimentary valet parking (I’d consider an Uber) and the total VIP experience for $45 per person. Tickets are available through eventbrite.com.
Nothing is more fun than a Happy Cajun
A little birdie told me the Spanish Fort Town Center shopping complex will soon be getting a new restaurant. The Happy Cajun will be in one of the buildings (rather than The Fort container yard) and is rumored to combine Cajun and Italian cuisine. No date has been set for the opening, but it sounds like my cup of tea.
Baby’s first blueberry
“Can I have some?” asked Lucas’s friend Jason, reaching into my bucket as I plucked blueberries from my two bushes.
“Sure, buddy, but pick your own from the bush.”
Hunter chimed in, “Yeah, they’re much fresher that way.”
That was a scene from my first year in this house at a sleepover party for Lucas. The blueberries have gotten more plentiful every year since. I’ve written about them before, since my wife is a master cobbler maker. She has more of a sweet tooth than I, and can whip up a crumble or scratch pancakes so fast your head will spin. This year will be tougher, though, with baby Henry taking up so much of our attention.
Part of the 2019 plan is to use some of the blueberries for baby food. Almost every bit of Henry’s food is prepared from scratch. It’s not that we are some kind of weirdo family that has an aversion to store-bought jars of cherry pie and puréed green beans. Katie is a bit of a closet hippie in some ways, and she seems to enjoy the process. It turns out she’s very good at it. I guess if you spend that much money on a Vitamix you will feel guilty if you don’t use it.
She’s always cooking and jarring a few days’ worth of sweet potatoes, cinnamon apples, pear and spinach or seasonal squashes. The pairings of these puréed veggies have actually been fun. My toothless wonder boy has been treated to pumpkin pie mixtures, superfoods and more. But not blueberries. Not yet.
I’ve done my research, as I was worried about the skins. Not only was I worried about the choking hazard, but they also tend to hold a lot of insecticides and the like. This MacDonald’s farm is organic out of laziness; nevertheless, we are washing them really well. Ripe ones are fine thrown straight in the blender. Tougher berries should be blanched a bit.
Katie has decided on blueberry-banana for his first jar. Maybe that could also be a popsicle flavor! We are open to suggestions.
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