Aside from shoveling about a foot’s worth of snow this morning, today is getting better by the minute. Over the years living here in Denver, I’ve learned to doubt the weather forecasters’ calls. They’ll predict rainfall, and we’ll get nary a drop; they’ll suggest a blizzard, and we’ll wake up to an inch of slush. Today was shockingly different. I was amazed when I cracked the blinds and spotted a beautiful, glistening, snow-covered wonderland.

The crabapple trees are buckling under the weight of the heavy, spring snow, the wind is howling, and the precipitation shows no sign of slowing. I think the entire city of Denver took nature’s cue and basically shut down. Even the reservation count at the restaurant dropped from an already low count of 130 to just above 50 covers overnight. Thankfully, a call was made to close for the evening.

I don’t think I’ve yelled that loud or jumped that high in a long time. Even though Steve and I work alongside each other, we rarely get actual days off together. Now we have two, consecutive days off with no plans but to cozy up, cue up extended editions of The Hobbit, and maybe catch up on some computer-related work.

While we were awaiting that call from work, I donned my red snow pants and cleared a path to the car. Midway through the process, Steve called out that we would officially be closed for the night. I threw down my shovel, ran inside, and grabbed a couple of bottles of Champagne to pop. I didn’t need a cue. Without any hesitation, I dug a spot for them to chill, deep in the snow outside.

Don’t you just love days where rest and relaxation are imposed upon you?

I made these blood orange popsicles a couple weeks back and almost forgot to post the recipe. There’s something rather rebellious about enjoying foods in the winter months that are most often served up in warmer, sunnier seasons. I get that same satisfaction when I make a bowl of pasta using last fall’s tomato sauce. I’m immediately transported to the garden, wearing flops, sipping on iced tea in the sunshine. In fact, we are doing just that this evening.

Take that, spring blizzard!!

We’re also making sourdough bread for the first time this afternoon. The dough is resting on the counter, as I type with flour-dusted fingers. I figured today was a perfect day to attempt something new. We are trying out Emilie Raffa‘s recipe and incorporating her tips for making sourdough bread, and it’s going just perfectly, so far. In fact, we are using a sourdough starter that she passed on to us! Food gifts are the best kind of gifts; aren’t they?

You might be tempted to make these pops even boozier. I’ve tested this particular ratio of booze to juice, and I find the balance is just perfect: just enough buzz, just the right frozen consistency. If you’re out of luck and can’t find blood oranges, Navels or Cara Caras or Satsumas all make great swaps. I also really enjoy serving boozy pops in the middle of a dinner party, similar to a sorbet intermezzo. They are always a memorable hit.

These citrusy cocktail pops blend the bright, slightly sweet notes of blood oranges, along with a citrus-driven dry gin and the bitter notes of the classic Italian aperitif, Aperol. Adding thyme simple syrup brings balance to the more bitter components and complements the citrus notes. I can’t get enough of blood orange and thyme together. Case in point? These blood orange spritzers.

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blood orange + thyme popsicles with aperol + gin

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• 16 ounces freshly squeezed blood orange juice
• 2 ounces gin {I used Aviation}
• 2 ounces Aperol
• 1 ounce freshly squeezed lemon juice
• 4 ounces thyme simple syrup {see recipe below}
• dash salt

1. Juice your blood oranges. I used my Hurom juicer, but you can easily blend up whole, peeled blood oranges and then pass the juice through a strainer for clarity.
2. In a large bowl, combine the blood orange juice, gin, Aperol, lemon juice, thyme simple syrup, and salt.
3. Whisk well to combine and gently pour into popsicle molds, leaving about 1/4″ space at the top, so the mixture has room to expand.
4. Add your popsicle sticks and freeze at least 3 hours or until solid.

• This recipe makes 10 popsicles. I used the Prepworks mold, sold on Amazon.
• Remember, these are boozy pops, so they will melt faster. Not exactly a bad thing, when you want a light, summer-reminiscent buzz. You just have to enjoy them quicker.

 

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thyme simple syrup

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• 1/2 cup water
• 1/2 cup cane sugar
• 2-3 sprigs fresh thyme

1. In a small saucepan, combine the water, sugar, and thyme.
2. Over medium heat, bring to a simmer, heating just until the sugar dissolves.
3. Remove from heat and steep for 10 minutes.
4. Strain the thyme sprigs and cool.

• Store it in a clean, glass jar and use it up within a couple of weeks. Thyme simple syrup is a great addition to vodka- or gin-based cocktails, especially those with citrus juices in them.

Cheers to snow days and pops of color and flavor in the middle of spring’s manic, indecisive behavior. Now, go out and find yourself as many blood oranges, as you can. Their short, delicious window is closing quickly.

I’m off to crack some chilled-in-the-snow Champagne!

XO,

Jayme