Hey, so this is coming a bit late, but it’s my blog so, so what, right? I had my final road trip this weekend, a there-and-back to Pittsburgh for my cousin’s wedding. It was beautiful – the bride gorgeous (her dress stunning) – and a terrific party. While they head out for a family vacation in Vermilion, OH, we’re back and ready for June.
This Wednesday is the 2nd annual Booze Cruise! I’m excited, and the weather looks perfect (knock on wood). If you have tickets, be sure to read the informational email that went out last week. If you lost it, deleted it or for some reason never got it — click here.
I’m also stoked for Little Ampsnew location at State & Second Sts. to open on Monday! Not only is this more central to the working masses in downtown Harrisburg, but it also has later hours. Cool off on Monday with an Iced Beehouse Pourover, my personal choice for the hot weather. It’s equivalent to an iced coffee.
OK, let’s catch up on last week so I can dive into this one:
Well hello summer weather and a nice 90 degree day! What better way to cool down and unwind on a hot day than with a cool refreshing summer cocktail. Whether your drink of choice is something sweet or more traditional, summer offers a variety of seasonal flavors perfect for happy hours and parties.
Looking for a fun party drink? This summer, think fizzy with champagne or club soda for a little added flair.
One of my favorite summer flavors is mango, so this Mango-Peach Fizz recipe sounds delightful. All you need is some pureed mangos and peaches, fruit juice and champagne. Brunch anyone? Also, check out this recipe for Sparkling Pomegranate Punch. It’s a little bit like sangria but with a champagne pizzazz.
Speaking of sangria, is there anything more quintessential when lounging poolside? There are many different ways to make sangria based on your individual taste, but classic sangria can be made with red wine, brandy, orange or lemon wedges and a little bit of sugar. I find this to be a little bit heavy myself so I usually opt for a lighter peach sangria. I use chilled white wine instead of red, peach vodka, and sliced peaches and grapes in my pitcher.
Tonight, I’m making the most of the good weather with a long overdue Happy Hour on the Train Wreck Deck at Flinchy’s. Friday, we have friends’ non-wedding reception at the Abbey Bar (bluegrass + beer = let the good times roll), and on Saturday, we’re on the road for a family wedding in Pittsburgh. And then back home, for real. For a long time. Phew.
When my boyfriend, Tim, and I first started planning our Memorial Day weekend trip to Burlington, Vermont, I envisioned spending the mornings running through the scenic town and then hiking for miles at the state parks. Then we’d spend the afternoons tasting the wines, ciders and craft beers Vermont is known for.
Unfortunately, the weather deterred most of our plans. The temperatures dropped to the low 40s for the weekend, with strong wind gusts, and it pretty much poured the entire time. So, we instead devoted our days to tastings and tours.
Vermont is about 350 miles from Harrisburg, but even with the crappy weather, it was well worth the travel time.
Beginning June 9, the school will offer a 6-hour women’s self-defense program aimed at empowering women through situational preparedness and easy to apply Brazilian Jiu Jitsu techniques that will allow a women to dramatically decrease her chances of being victimized.
Classes will run for 90 min each week, from 2-3:30 p.m. June 9-30. Cost for the course is a flat $60. No experience or particular fitness level is required.
Harrisburg Brazilian Jiu Jitsu and Judo, along with SaraBozich.com, is offering the seminar FREE to one lucky reader.
To enter, leave a comment below. Please note the class is for women only.
For extra entries (you must leave a separate comment for each extra entry in order for each to count), you can:
Tomorrow is Memorial Day, a day when we honor those who died serving the country. It’s also the weekend when we traditionally kick off summer. We gather with friends around a picnic table, fire up the grill to make hamburgers and hot dogs, eat potato and macaroni salad, slice a watermelon and top it all off with cupcakes adorned with red, white and blue icing.
And the beer and wine are free flowing. Bottles and cans are shoved into coolers full of ice and come out so cold that they drip with sweaty condensation. Around here the cooler full of drinks inevitably contains some ice-cold Yuengling Lager mixed into the regular assortment of beer.