Today I added a bullet to my professional resume: how to Photoshop my dogs out of blogging pictures. I was chopping vegetables for a salad when they came a runnin’. It happens to these Pavlovian creatures every time they hear me at work on the cutting board. For them, chopping sounds = treats. It could be carrots, apples, ____ (insert crunchy vegetable or fruit here)–it makes no difference. Chow hounds, I tell ya! But healthy snackers, nonetheless.
(Oh, who am I kidding? I don’t know how to Photoshop. I have to lure them outside with peanut butter treats so I can snap some shots without their interloping.)
Today it wasn’t only the chopping that caught their ear–it was also the sound of cellophane being pulled from the ice cream container. Ice cream is doggie GOLD! They have only had it once in their lives (well, maybe twice or five or six times, max), but they never forget that sound. EVER! So they sat and they waited for their share of the booty. And they sat. And they waited. Phoebe Grace gave a demand bark because that’s what she does. They continued to wait for what probably seemed a doggie eternity either for me to offer them some or for me to get careless. It was the latter. I ever-so-briefly let them out of my sight to grab a dishcloth, and this is what I found.
I shooed Tallulah away. “SHOO!” I said. And then turned my back to get my phone. That’s when I saw this!
So I shooed Bella away, too. “SHOO!” I said. These kids are cheeky!
Only two were bold enough to sneak some Ambrosia of the Dogs. The others will just have to hear about it through folklore.
You, on the other hand, should get on this cocktail straight away! It is the best thing I have tasted since my last cocktail recipe.
If you make this Blueberry + Lavender + Creme Frosé-Merlotsé, I’d love to hear about it! Leave a comment below and tag #nakedepicurean on Instagram so we can celebrate together!
Blueberry + Lavender + Creme Frosé-Merlotsé
- 1 (750-ml) bottle Merlot
- 3 cups frozen blueberries + some for garnish
- 1 ½ – 2 cups vanilla ice cream
- 4-5 tablespoons not-so-simple lavender syrup
If you choose not to use lavender syrup, you may want to add more ice cream or an alternative sweetener
- Pour merlot and blueberries into a 13 x 9-inch baking dish and cover. Freeze for at least 6 hours or overnight.
- Scrape the frozen wine + berries into a blender with the ice cream (and lavender syrup, if desired). Blend well until smooth. Divide among glasses. Top with blueberries and a sprig of fresh lavender. Then serve to your eager guests!
If you enjoyed this drink, you will also like my Raspberry + Thyme Frose