Ski Adventure, friends, crackling fireplace, cozy blankets, board games and lot of laughter. Add in the food and drinks that our Progressive Eats Blogger friends have brought to the party and you may never want to go back to the plains or wherever it is that non mountain people live.
This month’s theme for the Progressive Eats dinner was “Weekend Ski Party” and since I live in Ski Country I thought it would be nice to have some decadent drink to get the party going.
I must mention though, that some people find it interesting that I am from Kashmir, the Ski Capital of India and live in Colorado – One of the hot ski destinations in the US and I don’t ski. Well, what can I say! I love thrilling sports from a distance and with a nice drink in my hand. And some nice food. So hop on over and see what the rest of the Progressive Eats Bloggers have made for the party.
The Brandy Avondale is creamy, nutty, sweet and smooth. Just the flavors one likes in winter. It is a smooth but potent drink so go easy sipping.
- 1 oz Baileys
- 1 oz Tuaca
- 1 oz Kahlua
- 1 oz Whipping Cream
- 1 oz Grand Marnier
- a little nutmeg cinnamon and coco powder
- Mix the Liquid Ingredients and shake well over ice
- Pour into a glass and top it with ground nutmeg, cinnamon and a bit of cocoa powder
Here is the what the rest of the Menu looks like. Join us for a Party!
Welcome to Progressive Eats, our virtual version of a progressive dinner party. This month’s theme is Weekend Ski Party and is hosted by Susan Pridmore who blogs at The Wimpy Vegetarian. Don’t consider yourself snowed in…consider it a party!
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.