The past few weeks have been a series of highs and lows. I must be in dire need of a lesson in “going with the flow” because that’s precisely what I haven’t been doing! I’ll start with the most exciting of news: Steve and I are getting married! Our conversation kind of went like this: “I’m asking you to marry me because you’re my favorite!” “And I’m saying yes because you’re MY favorite!” I think that being together ten years let’s me know I’m ready for that step. I knew he had something in the works for a while, but I really did not expect it to happen last week over our quick getaway to Arizona.

We’d both been extra busy the few days leading up to our departure, so I truly didn’t see it coming. As I was sitting on the plane, I saw a text from one of my dear friends. It was simply five ring emojis, followed by the monkey emoji with its eyes covered. I laughed so hard and told her that I doubted it would happen. The only things both Steve and I wanted to do was forget about the mess we left in our house, sleep all day, maybe sit by a pool, and not see anyone we knew for a solid three days.

Some of those wishes came true, but sleep wasn’t one of them. Leading up to the trip, we had both shared a few, consecutive, ten-hour shifts at the restaurant, leaving our minds harried and our eyes laden with dark circles. I had been recipe-testing blender cocktails all week for an upcoming series at the Kitchn, and the sound of the Vitamix motor was ringing in my ear. Needless to say, I left the kitchen in a state of stickiness, along with a stack of cocktail-covered glassware.

We hit the airport last Sunday without getting any sleep the night before. What an excellent way to start a proposal weekend, right!??

I promise to share more details of that weekend, along with some photos from the trip on an upcoming post because Arizona was absolutely breathtaking and so insanely eye-catching. I couldn’t believe the beauty of the desert. So, as you can expect, I have been in a “high” of sorts because I am going to spend the rest of my life with the man of my dreams, who loves me beyond measure. I can only try my best to love him with the depth of love he gives to me.

Over the past few days, I have been meditating on a phrase I came across on Instagram maybe a year ago: “Interrupt anxiety with gratitude.” And I have really been trying to put those words into practice. Despite the present elation and joy in my heart, I’ve also been dealing with some stressful job issues, insomnia, depression, and serious lack of motivation. I also lost a dear friend, whom I’ve known for almost 20 years, to suicide just a few days ago. I have been dealing with both extreme sadness and incredible joy. I sometimes even feel guilty experiencing those two contrasting emotions at the same time.

I know that is not what my friend would’ve wanted. I’m trying to celebrate the love he shared with me and so many others and be happy for the love that’s in my life. On the day I took these photos, I bought some flowers to remind me of him and also to celebrate the new chapter in my life with Steve. Interrupting anxiety with gratitude is challenging, but doing so changes the direction of your thoughts and places your intention in a positive light.

I’m trying.

So, I do have some other exciting news to share with you! I know I said I’d let you know this past Friday, but since things have been a tad crazy, I allowed myself a little cushion. 😉

I always love giving treats away, and I have a winner from last week’s giveaway. I wrote down the names of all of you, who commented on my last post, sharing either your time-saving tips in the kitchen or your favorite bottle of rosé. I poured me and Steve each a glass of bubbly and had him randomly choose a name from the very hat he wore at our proposal {I know, mega mush}, and I’m happy to say that Edith Schmidt is the winner of Emilie Raffa of the Clever Carrot‘s new book, The Clever Cookbook! I’ll be contacting you shortly, Edith, so that I can send you your cookbook and some delicious rosé, just in time for spring!

I just might do a Rafflecopter drawing for the next giveaway, but this DIY version worked! And thank you ALL for sharing your informative tips and time-saving advice! I appreciate your support. I especially loved And if you didn’t catch the post, be sure to read it for a closeup of Emilie’s cookbook, along with her recipe for Spice-Roasted Carrot & Avocado Salad. I paired it with one of my favorite rosés and ate the entire salad in one sitting. It was that good.

And now for one of my favorite cocktails, complete with a wintry twist on the original, the Paloma. This cocktail always reminds me of home, whenever I make it. I remember eating so many Florida grapefruits, growing up. We even had special, sterling silver citrus spoons to eat them with! They were spoon-shaped with a serrated point that would pierce the grapefruits’ flesh, so they were easy to eat. I need to find out where those went!

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rosemary palomas with grapefruit salt rims

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• 1 1/2 ounces aged tequila {I used Corralejo Reposado}
• 3 ounces freshly squeezed grapefruit juice
• 1/2 ounce rosemary simple syrup {see recipe notes}
• 1/2 ounce freshly squeezed lime juice
• splash soda water
• grapefruit zested sea salt rim, for garnish {see recipe below}
• sprigs of rosemary, for garnish

1. Rim your cocktail glass with a lime wedge and dredge your glass in the grapefruit salt. Set aside.
2. In a mixing tin, combine the tequila, grapefruit juice, rosemary simple syrup, and lime juice.
3. Add ice and shake vigorously until frothy.
4. Carefully fill your cocktail glass with fresh ice and strain the cocktail into it.
5. Add a splash of soda water for some effervescence.
6. Garnish with a sprig of fresh rosemary for complementary aromatics.

• To make the rosemary simple syrup, combine equal parts cane sugar and water in a small saucepan. Toss in the rosemary and bring the mixture to a boil. Reduce to a slow simmer until the sugar dissolves. Remove from the heat and allow the rosemary to steep for another ten minutes. Strain the solids and let cool before using. Store in the refrigerator for up to a month.

I took notes from my friend, Maggie Batista, author of Food Gift Love, and used her tips from her lemon sea salt recipe for my rosemary salt version. It is perfect with this Paloma! You’ll definitely have extra, since this Paloma cocktail doesn’t call for that much salt, but you can gift some to a friend or use the grapefruit zested sea salt tossed in a salad dressing, stirred into a marinade, sprinkled over shortbread cookies, or served over roasted spring vegetables.

Or just make more Palomas!

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grapefruit zested sea salt

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• 1 large, organic grapefruit
• 1 organic lemon
• 1 cup fine sea salt

1. Preheat your oven to 150 degrees Fahrenheit or the lowest possible setting.
2. Wash and dry your fruits.
3. Using a Microplane zester, carefully zest the grapefruit and the lemon, avoiding the white, bitter pith, if possible. This will yield about 2 1/2 to 3 tablespoons.
4. Sprinkle the zest onto a baking sheet lined with parchment paper, using a fork to distribute the zest.
5. Bake for 10 minutes, peeking in a few times to make sure the zest is not browning. You’re slowly drying and releasing the fragrant oils of the zest. The zest will be crispy and “dry to the touch” when ready.
6. Combine the zest and the fine sea salt in a bowl and stir until incorporated. Maggie mentions that her zested salt remains fresh for up to 6 months when stored in an airtight container.

• This grapefruit zested sea salt is not only great for rimming cocktails, but it is fabulous on salads, in marinades, on fresh fish, or over anything that would benefit from a zesty, citrus-y pop. I could so see this dusted over shortbread cookies. Yes, please.
  

Cheers to a beautiful week ahead. I’ll be doing my darnedest to practice interrupting my anxiety or worries with GRATITUDE. There is so much to be thankful for, despite the challenging or negative instances. I’m really focusing on saying “no” to things that no longer serve me or that bring me down. I’m letting go of obligations I’m “told to like.” It is always a good idea to check in and ask yourself WHY you do what you do.

I’m curious. How do you personally overcome those moments of overwhelm or anxiety? How have you sifted through your commitments or relationships and let go of the negative ones? I surely wish I could shake it all off as well as my cat, Ash, does. She makes life seem so easy and carefree. Cats {smh}.

Extra big hugs and a heart filled with love this week! In the meantime, I’ll be thinking up a hashtag for the two of us, since I’m cheesy like that. 😉 I’ll close with a link to all of the tips and rosé suggestions I received from this recent giveaway. They were all so great! Thanks to my friends, family, and followers for contributing so many helpful tips, hints, and recommendations!

XOXO,

Jayme