Happy New Year !!!!

After a tiny hiatus, I am back and beyond excited for 2012. I decided for this post I should share with you all my food resolutions for this year. Here they are...

1) Eat mostly foods with just a few ingredients - all natural, not processed, good ol' real food
2) Jar, can and preserve seasonally
3) Tend to my herb garden
4) Make homemade cheese
5) Make homemade wine
6) Try Jonathan Gold's weekly Los Angeles restaurant suggestions more frequently

...I'm sure this will be an ever growing list. 

On to the good stuff, Cocktails! For New Years I celebrated in low key fashion with my love. Todd and I made some pretty fabulous cocktails and hunkered down for the evening with homemade spaghetti bolognese AND meatballs, movies, a fabulous midnight kiss along with some old fashioned ruckus by banging pots with wooden spoons (oh yes we did, and I think it was mostly a result of our amazing cocktails). These cocktails came about due to a 5 pound bag of neglected grapefruits but wow, they turned out to be something quite special. I for some reason feel that they have a somewhat timeless pizazz to them but who knows, that could just be my spectacular champagne coupes (thanks mom!)...

Tuxedo Greyhound
3 Large grapefruits
1 Grapefruit rind
Simple syrup - granulated sugar and water
Vodka
Champagne

In a saucepan, on low heat add equal parts water and granulated sugar (I did 2/3 cups) add grapefruit peel. (Note: my amazing friend Wendy made the suggestion of adding the peel into the simple syrup and what a life changing, genius suggestion it has been!) Heat while stirring on low until sugar dissolves, remove from heat. While the simple syrup cools, juice the grapefruits. Transfer syrup to the refrigerator when it has come to room temperature. Chill the fresh squeezed grapefruit juice and simple syrup about 30 minutes. Add 1/2 ounce of vodka, 1 ounce of grapefruit juice, simple syrup (1/2 to a 1/4 of an ounce to taste) to a shaker and give it a good shake, mixing thoroughly. Pour into champagne coupes and top with a champagne floater. Garnish with a grapefruit wedge and one afterthought on my part, it would have been great with a sugar, grapefruit rim. Cin! Cin!
I wish everyone a fabulous 2012!!!