Book Review: Loved Baby

This morning I was going through a box of our receipts and suddenly the one from my miscarriage was in my hand. I quickly tossed it back in the box because it wasn’t the one for the refrigerator that I was looking for, but I couldn’t help but wonder why after 4 years it was still in that box and not tossed away. Every November I also think about that day. This past November was particularly hard because it was also the same week of the episode on This Is Us where Kate loses her baby. Too many memories that simply don’t leave you…

I was given the book, Loved Baby by Sarah Philpott, PhD last year to review (I’m way late and behind!). I did since then give a copy to a woman on my LuLaRoe team who came into my life right as she was experiencing her miscarriage. It helped her tremendously and came into her life at the perfect time. 

Loved Baby is 31 devotions that start with Sarah’s story and includes the stories of many other women, just like you and me. Sarah then gives us hope and strength with Bible versus, Soul Work and Prayer Time. She guides you through the grieving process and everything that you will feel and the next milestones you’ll go through as a woman, mother and wife. It’s a cathartic read and I truly wish I had this book 4 years ago. Even now I find that it’s an exceptionally healing read. 

If you’d like a copy, please let me know…I have an extra to gift to one of you special ladies and would love nothing more than to help you during this time. 

Thirsty Thursday: Champagne Recipes

Can you believe New Year’s Eve is already on Sunday?! I am working on my menu plan for the evening because I think this occasion deserves to be properly celebrated. I am also working on my drink menu…bubbles are most certainly on the menu and I have a variety to choose from already in my bar this year ranging from Prosecco, Sparkling Brut, Sparkling Rosé and more. I know I want to have bubbles to ring in the New Year, but what about mixing things up a bit with some champagne recipes?! Yes, please!!!!

I’ve searched high and low for some fabulous looking and tasting champagne recipes and here are the best…classic, original, and fun! For the hibiscus, you can get it on Amazon but right now Bevmo has it on sale for $7.99! I always forget to stock up on mine, so I hit Bevmo today to get a couple of jars! 

Let me know what your favorite champagne recipes are! 

Solstice Sparkler by ONEHOPE Wine
Solstice Sparkler
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  1. ONEHOPE Italian Prosecco
  2. Vanilla Syrup
  3. Whipped Cream
  4. Rosemary Sprig for Garnish
  1. In a champagne flute, add vanilla syrup and fill with Prosecco. Then, top with whipped cream and garnish with rosemary.
Hibiscus Champagne by Olivia’s Cuisine
Hibiscus Champagne
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  1. Chilled Champagne, Prosecco or other Sparkling Wine
  2. 1/2 t to 2 t of Hibiscus Syrup
  3. 1 Wild Hibiscus Flower
  1. Place Hibiscus Flower at the bottom of a champagne flute. Pour champagne in a champagne flute. Slowly add the syrup.
Champagne Punch by Sugar & Soul Co
Champagne Punch
Serves 12
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  1. 1 cup Triple Sec
  2. 1 cup Blackberry Brandy
  3. 1/2 cup Chambord
  4. 2 cups Pineapple Juice
  5. 4 cups Ginger Ale
  6. 2 750mL bottles Pink Champagne
  7. Raspberries for Garnish
  1. 1. Combine the Triple Sec, blackberry brandy, Chambered, and pineapple juice in a large pitcher or punch bowl. Cover and store int he fridge for 4 hours or overnight.
  2. 2. Just before serving, add the Triple Sec mixture, ginger ale, and the champagne together in a large punch bowl. Serve over ice and garnish with fresh raspberries.
Champagne Fizz by Martha Stewart
Champagne Fizz
Serves 12
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  1. 6 pieces candied ginger (each about 2 inches)
  2. 1 bottle angostura bitters
  3. 2 bottles (750mL) Champagne Brut, chilled
  1. 1. Place ginger in a small bowl. Pour bitters over; cover. Let stand at room temperature 4 hours.
  2. 2. Strain, reserving liquid for another use. Slice each piece of ginger in half lengthwise. Drop one half into the bottom of each of the 12 Champagne flutes. Top with champagne; serve immediately.
Champagne Cosmo by Inspired Taste
Champagne Cosmo
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  1. 1 1/2 oz Vodka
  2. 1/2 oz Triple Sec or Grand Marnier
  3. 1/2 oz Cranberry Juice
  4. 1/2 oz fresh squeezed lime juice
  5. Dash simple syrup or agave
  6. Ice
  7. 2 oz chilled dry champagne or sparkling wine
  1. Combine vodka, triple sec, cranberry juice, lime juice and ice in a cocktail shaker. Shake until very cold. Taste and if the mixture seems too tart, add a dash of simple syrup or agave.
  2. Pour into a chilled martini glass, then top with champagne or sparkling wine.
Champagne Cocktail by
Champagne Cocktail
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  1. 1 sugar cube
  2. 2 dash Angostura bitters
  3. Champagne
  1. 1. Place the sugar cube on a spoon and douse with bitters.
  2. 2. Drop into a Champagne flute and fill with Champagne.
  3. 3. Garnish with a lemon twist.

Tipsy Tuesday: Ay Papi – Champagne Poppy by Ron Barceló for New Year’s Eve Festivities

This New Year’s Eve, Ron Barceló is poppin’ bottles to deliver a literal twist on the choice spirit of the season with its new cocktail,Champagne Poppy

Perfect for a glamorous bash or a laidback soiree, the festive cocktail combines the Dominican Ron Barceló Imperial, grand poppy liqueur, and champagne garnished with orange twist, to end 2017 on a bubbly note. Need a champagne recommendation? I’d definitely use ONEHOPE‘s Sparkling Brut to make this the perfect cocktail! 

Champagne Poppy
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  1. Champagne Poppy
  2. .5 oz Ron Barceló Imperial
  3. .5 oz grand poppy liqueur
  4. 4 oz ONEHOPE Sparkling Brut
  1. Place one bitters soaked sugar cube in a champagne flute.
  2. Stir all ingredients over ice and strain in champagne flute.
  3. Garnish with orange twist.

Wine Time: Rosé Piscine Arrives in South Florida


With a seductive aroma and unique flavor profile, this French rosé is perfect from beach to table.


Rosé Piscine, the original still rosé specifically made to drink over ice, has found its way to South Florida. Recently launched onto the U.S. market, Rosé Piscine is well established in France and Brazil, in which markets close to 2 million bottles were sold this year. Made by Pascal Nacenta with the native Negrette grape of South West France and produced by Vinovalie – all of the fruit used in the wine is sourced from the owners’ vineyards in the region, resulting in a seductive aroma and a unique flavor profile that is brought to life over ice. 


In the South of France when serving any still rosé over ice, traditionally in a cognac sniffer, it is called  “rosé à la piscine.” The cognac sniffer is so large compared to a typical rosé wine glass that Brigitte Bardot once famously remarked that it resembled a swimming pool, the French word for which is piscine, thus giving rise to the term “à la piscine.” Brigitte Bardot and her then husband, international playboy Gunter Sachs, drank their rosé and champagne piscine-style in 1960s St Tropez, a place that they helped to put on the jet-set map. 

A traditional rosé served piscine-style, over ice, is extremely refreshing, but it will lose its structure with the melting ice, eventually becoming plain in aroma and unidimensional in flavor. This inspired Vinovalie’s Jacques Trainer to create the first French rosé specifically made to drink over ice, which in turn would also do away with the need to pre-chill or maintain the bottle in an ice bucket. Tranier named the new product Rosé Piscine, recalling to the term coined by Bardot in St Tropez. The appearance of Vinovalie’s Rosé Piscine is perfectly clear with a light pink color and it has an aroma of white flowers and lychee, surprisingly bright acidity, and a round and supple finish.

Rosé Piscine’s unique packaging concept was inspired by the azure blue of the Mediterranean Sea and Côte d’Azur. Uncompromising and elegant, yet fun, Rosé Piscine adapts seamlessly to all occasions from day to night, from beach to table, always on the rocks.

Wine Wednesday: Wine Tasting Party

Last weekend we opened up our home to have a wine tasting with small bites. We had such a wonderful time with friends tasting wines and working together to create an impact…while taking advantage of ONEHOPE’s Black Friday special! 

For the wines we had Sparkling Brut, Demi-Sec Pomegranate (sparkling), Sauvignon Blanc, Rose, Pinot Noir, and Red Blend. This represents only a handful of all of the wines that ONEHOPE has to offer, but it also gave a lot of variety so that there was definitely something for everyone. 

In addition to a regular wine and cheese pairing, I put out cashews and small chocolate truffles. I’m one who likes to ensure there’s always enough food and wine, so I also made Spicy-Sweet Cranberry Meatballs, Cranberry, Pecan and Goat Cheese Sweet Potato Bites and Prosciutto Wrapped Asparagus with a Garlic Cheese Spread. 

This is the perfect time of year to host your own wine tasting party. It’s fun for everyone and is a great opportunity to give back!

Cranberry, Pecan and Goat Cheese Sweet Potato bites
Yields 24
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  1. 1 lb sweet potatoes, about 2 inches in diameter, sliced into 1/4 inch rounds
  2. 2 1/2 tsp EVOO
  3. 4 oz softened goat cheese
  4. 2 T milk
  5. 1 t rosemary, finely chopped
  6. 1/4 c toasted pecans
  7. 1/2 c dried cranberries
  8. honey to drizzle
  1. Arrange rack in middle of oven; preheat to 425 degrees. Toss sweet potatoes with EVOO. Arrange in a single layer on a parchment-lined baking sheet. Bake 8 minutes on each side, or until tender.
  2. Using a whisk or a mixer with a whisk attachment, whip goat cheese, milk and rosemary until smooth and fluffy. Spoon approximately 1/2 t goat cheese mixture onto each sweet potato round. Top with toasted pecans and cranberries. Drizzle with honey. Serve warm or at room temperature.
Spicy-Sweet Cranberry Balls
Yields 36
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  1. 1 lb ground beef
  2. 1 lb ground pork
  3. 1/2 c dried cranberries, minced
  4. 1/4 panko bread crumbs
  5. 1 t fresh ginger, grated
  6. 2 garlic cloves, minced
  7. 1 large egg, lightly beaten
  8. 2 T canola oil
  9. Sauce
  10. whole cranberry sauce
  11. 2 T balsamic vinegar
  12. 1/2 c water
  13. 1/4 hoisin sauce
  14. 1/4 c ketchup
  15. 1 T brown sugar
  16. 2 T soy sauce
  1. In a large bowl, combine ground beer, pork, cranberries, panko bread crumbs, ginger, garlic and legs. Roll into 36 golf-ball-sized meatballs. Heat canola oil in a Dutch oven over medium-high. Working in batches to avoid overcrowding, cook meatballs 5 minutes, turning to brown on all sides. Remove meatballs from pan; pour off excess fat. Return pan to medium high heat. Add sauce ingredients, stirring to combine; bring to a simmer. Add meatballs, stirring gently to coat with sauce. Cover, reduce heat to low and cook 30 minutes or until meatballs are done, stirring occasionally. Serve with toothpicks.
  1. I made these earlier in the day and kept them warm in my slow cooker.