Blueberry Sherbet (& Sparkling Wine Floats!!!)

Remember what I said about how, at some point, we're all guilty of buying a ton more berries than we probably should have?

It happened to me again.

This morning, I was staring down at a whole flat of blueberries and wondering what I could turn them into. A recipe for Cherry Sherbet from The Pioneer Woman popped into my head almost immediately. (Hi, Ree Drummond, I could watch your show for hourssssss.) The sherbet recipe was perfect for using up the Summer's bounty of sweet cherries, but blueberries are also at their ripest and sweetest right now and can make an equally scrumptious dessert!

Grilled Ginger-Passion Chicken (A Quick "Huli-Huli" Style Chicken!)

"Huli" means "turn" in Hawaiian, and the original Huli Huli chicken was the Hawaiian answer to BBQ Chicken. Whole birds were marinated in a teriyaki-like sauce, then slow roasted on the grill rotisserie-style. On the outside, the skin is browned and caramelized. On the inside, the meat is juicy and tender.

However, when it's 100+ degrees outside, I'm not exactly trying to stand around for an extended period of time, waiting for dozens of whole chickens to cook. I came up with this recipe as a "Quick Huli." The marinade and glaze are packed with ginger, freshly squeezed orange juice, and passion fruit juice. Instead of an entire, bone-in chicken, I used boneless and skinless chicken thighs.

Sparkling Pass-O-Guava

Sometimes, my dad will go off and enjoy Golf Days. He'll play a round with friends or his brother, as many as 36 holes if the weather's nice, and then they'll have dinner afterwards. This usually leads to my mom sitting around and watching Filipino soap operas.

So, sometimes...on one of Dad's Golf Days...Mom and I have Girls Day.

My mom loves when I whisk her away for some girls-only bonding. Shopping, sushi dates, movies, Once Upon A Time, drinks... This past Sunday, though, it was all about the farmers' market and mimosas. We spent most of the morning buying fresh tropical fruits, so I decided to do a tropical take on our brunch-time mimosas: Sparkling Pass-O-Guava!