Shrimp Bucatini with Crème Fraîche Sauce
I loved this easy "sauce." Nobody said it has to be fancy! The Dijon mustard was a smart trick to add some dimension without destroying the dish's simplicity.
Well, it’s the last day of our little staycation. The past three days have been busy, and definitely had some physically demanding projects, but that doesn’t change the fact that they’ve been deeply relaxing. It has been nice to totally detach.
Yesterday, after working for several hours on the oven in the backyard, we hunkered down for some cool drinks and a little R&R.
This delightful summer drink turned out perfect on the first try. It’s not alcoholic, but you could add some vodka or rum if you wanted to…
Here’s what you need, per one 16 oz. serving:
Place the blueberries, basil, syrup and lemon juice in the bottom of your glass.
Use a muddler to smash the heck out of the blueberries. If you don’t like the idea of skins, fruit pulp or basil leaf fragments in your drink, you could use a fine mesh strainer to remove them, but from a flavor perspective it would be better to leave them in.
Add ice to the glass and fill the rest of the way with sparkling water. Use a long, thin spoon or something similar to stir the drink so it blends evenly. You should get a nice, purple color. This drinks makes me glad that blueberry juice is a much prettier color than the outside of blueberries.