It’s been a while since we’ve had a ‘Champagne Thursday’ in our midst. Admittedly that’s entirely my fault. As it turns out, there’s a whole chapter to alcoholic beverages that I’m just not familiar with. I’ve always been the girl to have an ice-cold beer or a whiskey on the rocks… or cider right out of the jug!

So maybe Champagne Thursdays wont be as regular as I thought they would. Maybe they will just be a once in a while treat like they ought to be. I’m still on the fence about it all.

I have a hidden agenda with todays release though….

It is finally time to share the good news. You know, now that all the family & friends know.

Mel & I are engaged!

Yeah, it’s kind of worth celebrating. If all goes to plan we’ll be married in July… then again, my grandmother used to say that “if you want to make God laugh, tell him your plans”. So, I repeat, we plan to get married in July, but that’s 5 moths away & who knows what can happen between now & then. One thing I know for sure, the cakes sorted.

For now, I’d like to make a toast…. with a little extra kick

Ingredients:
- chilled champagne
- ginger syrup

Directions:
1. pour 2 tsps of ginger syrup into a champagne glass, add just a little bit of champagne & give it a good stir to make sure the syrup has been thoroughly mixed. Top up with champagne & enjoy. Repeat as many times as needed to either sate your thirst or satisfy your guests xxx

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