Food

Looking for a delicious, refreshing cocktail? Try the Cucumber Vodka Refresher. A cocktail made with Vodka, St. Germain, cucumber infused water, & lemon simple syrup | vodka cocktails | summer cocktails

Cucumber Vodka Refresher | My Take on Aqua’s Tito Fresco

I’m a gin & tonic girl. Specifically a Bombay Sapphire & tonic girl. I RARELY deviate from that cocktail when I go out. But on a recent vacation to the Outer Banks of North Carolina, I found myself eating lunch on the water at a restaurant called Aqua. The cocktail menu included a cucumber/vodka drink called a Tito Fresco that sounded so refreshing. So since I was on vacation, I decided to be adventurous and give it a try. I was NOT disappointed. In fact, I loved that drink so much, that I recreated it when I got home! I’ve called my version the Cucumber Vodka Refresher!

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Cucumber Vodka Refresher

Ingredients for one Cucumber Vodka Refresher

2 oz. vodka*
1 ½ oz. St. Germain
2 TBS. lemon simple syrup
Handful of chopped cucumbers
Cucumber infused water

Recipe:

Make the cucumber infused water the day before by adding ½ sliced cucumber to 1 quart of water and refrigerate.

Make the lemon infused simple syrup by combing ½ cup fresh lemon juice and ½ cup sugar in a saucepan. Cook over low heat until sugar is dissolved and cool. Keeps up to a week in the refrigerator. Do you have one of these cool gadgets to squeeze lemons?

To make the cocktail:

Put a handful of chopped cucumber and a handful of ice in a tall glass (I like these).
Add vodka, St. Germain and lemon simple syrup.
Fill the rest of the glass with cucumber-infused water.
Stir and enjoy!

*The original was made with Tito’s. We made a couple of batches with what we had on hand – Grey Goose and Ketel One. All were fantastic, so just use your favorite vodka! I also want to try it with Black-Eyed Vodka, a vodka developed by my college friend, Nancy’s husband. How cool is it that I know someone with their own vodka distillery?

Here’s another of my favorite summer cocktails – Sparkling Lemon Berry Cocktail.

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July 11, 2017 22 comments

Food Travel

Best Austin Restaurants | According To The Locals

The week marks the end of the era where we frequently enjoyed dining at the Best Austin Restaurants. Why? Because our Austin kids, daughter Allison & son-in-law Mike, are MOVING BACK TO HOUSTON (that’s where we live) with my 3 month-old-grandson. We are so excited!

Allison & Mike moved to the Austin area 10 years ago when they left for college. They earned their degrees, started their careers, got married and had a baby. And all of that time we’ve made regular visits to see them that always included going out to great places to eat.

Austin is a town for foodies. It has every kind of restaurant you can imagine. It had food trucks way before food trucks were cool. Delicious Mexican food, spicy Thai food, food for vegans and those who only eat grass-fed, organic, antibiotic free, cage free, mountain roaming, fresh water swimming food, and the best Texas Barbeque. It’s all there.

Now, it’s not like we can never go to Austin again. It’s only a 2 ½ hour drive. But since our kids are “coming home”, we just won’t have the occasion to make as many trips. So as we say goodbye to frequent visits to this beautiful Central Texas city, here are 6 of my favorite Austin eateries. In no particular order….

Best Austin Restaurants – The Peached Tortilla

The Peached Tortilla, like so many Austin restaurants, started as a food truck and is housed in a re-purposed building. It looks like it might have been an old Firestone Tire Store. Their menu is Southern comfort food with an Asian flair. How’s that for a mash-up?

We’ve eaten there for dinner and Sunday brunch. Both are outstanding and moderately priced.

Some of the things we love are:

Starters:

Charred Brussels – OMG – these will make a vegetable eater out of anybody. Brussels Sprouts charred and cooked with bacon jam, parmesan, and lemon oil.

BBQ Pork Buns – We split an order of these delightful buns stuffed with Vietnamese braised pork belly, green onions, cucumber and Chinese BBQ sauce. But I could eat a whole order of these for my entrée.

Entrees:

The JapaJam Burger – A 6 oz. burger topped with tomato jam, pepper jack cheese, fried egg, tempura onion strings & Chinese BBQ Sauce.

The Taco Trio – Pick from these selections – I always get one of each:

Bahn Mi Taco – Vietnamese braised pork belly, Daikon pickled carrot, sriracha mayo
BBQ Brisket Taco – Dry rubbed brisket, apple slaw, smoky roasted peach bbq sauce
Crunchy Fish Taco – Crusted white fish, apple slaw, chili aioli & purple cabbage.

No matter what you get at The Peached Tortilla, you are guaranteed something delicious and original twist.

Best Austin Restaurants – Foreign & Domestic

Foreign & Domestic has a neighborhood vibe with a fine dining menu. Housed in part of an old strip center, this restaurant is ultra casual and only seats 47 people. Reservations are a must. They are famous for their Gruyere & Black Pepper Popovers, which were featured by Guy Fieri on Diners, Drive-Ins and Dives. You have to try these as your appetizer!

The menu changes a bit, depending on what is in season. When we go for dinner, someone in the family usually orders one of their seafood dishes. The last time we went, I had a beautifully prepared Branzini. The Roasted Wagyu Beef Culotte with Diane Sauce is melt in your mouth delicious! And my husband frequently enjoys their burger with aged cheddar, green tomato jam, and pickled onion. Top it with a fried egg and you’ll be full for a week!

Best Austin Restaurants – Noble Sandwich Company

This is the place to get the best breakfast and lunch sandwiches in Austin. These are hand-crafted sandwiches made with bread and pickles that are made fresh on the premises. The ingredients are high quality and include locally sourced and sustainable items. All this adds up to some yummy, gourmet sandwiches.

One of my favorites is the Thai Chicken with jalapeno cabbage slaw and cilantro.

Other popular items include the Smoked Duck Pastrami (with the restaurant’s signature, made in-house rye pickles), the Creole Catfish, and the infamous Noble Pig Sandwich (which gathers spicy ham, pulled pork, provolone, and bacon).

Best Austin Restaurants – Chi’Lantro

Chi’Lantro is a Korean Barbeque inspired restaurant with a mix & match menu that allows you to customize your own salads, rice bowls, and noodle bowls. You start with your base, add your Korean BBQ inspired protein, greens, toppings and dressing.

My lunch selection on the day we ate at Chi’Lantro was a noodle bowl made with their famous sweet potato noodles, spicy chicken, lettuce, spinach, cucumbers, cilantro, guacamole and topped with Chi’Lantro Magic Sauce! YUM!

Other Korean BBQ Inspired proteins include beef ribeye, spicy pork, and marinated tofu.

Best Austin Restaurants – Gourdough’s

Gourdough’s is housed in an Airstream and parked in a food truck park. At Gourdough’s they make HUGE, hot, fresh, made to order doughnuts. I swear, you have never had anything like this. And these aren’t any doughnuts. They come in the most interesting combinations with names you will not soon forget:

The Mother Clucker – Fried Chicken Strips Honey Butter

Fat Elvis – Grilled Bananas & Bacon With Peanut Butter Icing & Honey

Mama’s Cake – Yellow Cake Batter Filling With Chocolate Fudge Icing (husband & daughter’s favorite)

Son of a Peach – Peach Filling, Cinnamon, Sugar & Cake Mix Topping

Blackout – Brownie Batter, Fudge Icing & Chocolate Covered Brownie Bites (favorite of chocoholics like me!)

You could eat one of these creations yourself, but you’ll most likely want to split one with a friend. This is not some light dessert after a big meal!

There are SO MANY great places to eat in Austin. This post just barely scratches the surface. Are you an Austinite? Have you visited Austin? Where do YOU like to eat?

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May 16, 2017 16 comments

Food

Delicious Marinated Shrimp Appetizer

My mom’s Delicious Marinated Shrimp Appetizer is to die for! Even though I must have pinned a thousand recipes on Pinterest, I always go back to these tried and true recipes that I’ve had for years. As you can see from this picture – I’ve had the recipe many years – over 30 at least. I copied Mom’s recipe on a scrap piece of paper and it’s stayed in that form for all this time!

Since we live on the Texas Gulf Coast, we can get fresh shrimp pretty much year round. And since my family loves shrimp – we eat a LOT OF IT.

This recipe, like most that I make often, is easy peasy and great to make ahead of time. Give it a try!

Delicious Marinated Shrimp Appetizer. An easy make ahead dish for your next party. Click To Tweet

This post contains some affiliate links for your convenience. If you purchase a product through my link, I may receive a small commission. I so appreciate every click-through and purchase! Every little bit helps to keep My Side of 50 up and running!

Delicious Marinated Shrimp Appetizer

Take 1 ½ lbs. FRESH Shrimp and boil with Zatarain’s Crawfish, Crab and Shrimp Boil in a large pot according to the package directions. Here’s the pot I use: Calphalon Contemporary Stainless 6-1/2-Quart Sauce Pot with Glass Lid”

I don’t think I’ve ever boiled one shrimp in my life without Zatarain’s. It’s just the best. You can get it in smaller packages, but I get it by the tub! Shrimp can be kind of bland if you just boil it in plain water. Cooking it with Zatarain’s to start adds a great base of flavor to the entire recipe. And they are not paying me to say this! I just love Zatarain’s!

Tip: Here’s how to tell if your shrimp is done and how to not overcook it – put your shrimp in seasoned boiling water. When it floats to the top, it’s done.

Here’s what the shrimp looks like when they are done. Such a pretty pink color. Cool and peel.

Chopped up onions and parsley.

Mix cooled and peeled shrimp with the onions and parsley.

For the marinade, mix these ingredients together:

2-1/3 cups vegetable oil. OMG – who uses VEGETABLE OIL anymore? And that can’t be 2 1/3 cups. Well, this recipe is from the late 70’s early 80’s when we thought vegetable oil was good for us. Maybe we even counted it as a vegetable. And I’ve tried using less oil, but it’s just not the same. I promise you – it won’t taste oily. So get out the vegetable oil and your big measuring cup…
1/3 cup vinegar
1 clove garlic, minced
1-1/2 TBS. salt. Yes, that is TABLESPOON. And your blood pressure will go up, but use this amount anyway. It won’t taste too salty. And for the other reasons, see #1 above.
1 TBS. coarse ground pepper

Beat ingredients well to combine. Pour over shrimp mixture. Refrigerate overnight.

Remove from bowl with a slotted spoon to a pretty serving platter and serve with toothpicks.

So the shrimp would show up well in the pictures, I used a round, red plate. But when I serve it, I like to put the shrimp on a pretty rectangular platter like this.

Delicious Marinated Shrimp Appetizer

Ingredients:

1-1/2 lbs. fresh shrimp, unpeeled
Zatarain’s Crawfish, Crab and Shrimp Boil
1 cup diced onions
1 cup finely diced fresh parsley
2-1/3 cups vegetable oil (do not substitute another kind of oil)
1/3 cup white vinegar
1 clove garlic, minced
1-1/2 TBS. salt
1 TBS. coarse ground pepper.

Boil shrimp in Zatarain’s according to package directions. Cool and peel.
Mix peeled shrimp, onion and parsley in a large mixing boil.
Mix remainder of ingredients together to make the marinade and pour over shrimp mixture.
Cover and refrigerate overnight.
To serve, use a slotted spoon to transfer shrimp to a serving tray and serve with toothpicks.

Enjoy!

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Cajun Cheesball

Sparkling Berry Lemon Cocktail

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April 26, 2017 7 comments

How To Make Cajun Cheeseball | The Ulitmate Superbowl Snack. Easy, make ahead cheeseball with a kick. Can be made ahead and frozen.

Food

How To Make Cajun Cheeseball | The Ultimate Superbowl Snack

Superbowl 2017 will be held in my hometown – Houston, Texas. Even though the Texans lost in the playoffs and WON’T be going to the Superbowl, we always enjoy the game with friends. And what’s a Superbowl Party without a special Superbowl Snack? That’s where my Cajun Cheeseball comes in.

Cajun Cheeseball. The perfect make-ahead snack for your Superbowl party! Click To Tweet

The recipe for my Cajun Cheeseball came from a friend many years ago. It’s a little spicy and tastes great with Ritz crackers and a cold Lone Star beer. When I serve it, it is usually DEVOURED in a short amount of time!

The best part is that it can be made ahead and frozen. No standing over the stove or preparing food once your guests arrive! Give it a try!

Cajun Cheeseball | The Ultimate Superbowl Snack

Ingredients for Cajun Cheeseball:

1 8 oz. pkg. cream cheese, softened

1 8 oz. pkg. finely shredded mild cheddar cheese

3 TBS. finely chopped onion

1/4 tsp. ground red pepper

1/4 tsp. Worcestershire sauce

1/2 cup finely chopped pecans

2 TBS. finely chopped fresh parsley

Blend cream cheese, cheddar cheese, onion, red pepper and Worcestershire sauce in a bowl. Mix well. Shape into a ball or log*.

Mix pecans and parsley. Roll cheeseball in pecan mixture until completely covered.

Refrigerate 1 hour or until chilled. Serve with crackers.

*To make ahead and freeze, wrap in plastic wrap at this point and put in the freezer. Thaw for several hours before serving. After it is thawed, roll in pecan/parsley mixture and serve.

Like this recipe? Pin it!

If you’re looking for more Superbowl Snacks and Beverages, you might like:

Fireball Balls | A No-Bake Cookie Made With Fireball Cinnamon Whiskey

4 Delicious Mocktails To Cocktails

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January 10, 2017 32 comments

4 Mocktails that can become Cocktails by adding a shot of booze!

Food

4 Delicious Mocktails To Cocktails

When our family gets together, we like to serve some kind of cocktail. In fact, since our kids have become adults, we’ve started to feature a “signature” cocktail for our special celebrations. But when our youngest daughter, Allison, who was the mastermind and mixologist behind our signature cocktails announced that she was pregnant, we had to come up with another plan. Hence, the search for the perfect “mocktail” – something that she can enjoy but that was easy to turn into a cocktail for the rest of us, just by adding a shot of the “good stuff”.

And if you think about it, having some good mocktail recipes on hand is just a good idea for guests who may not drink alcohol for whatever reason – pregnancy, reactions to medication, they’re the designated driver, or they just don’t drink. And if the kids in your family are like our 8-year-old grandson, Parker, they like to have a little something special in their glass to say “cheers” with!

So, I searched Pinterest and asked some of my blogging friends for their mocktail recipes and found 4 winners. Allison and I taste-tested them all!

Mocktails to Cocktails. Just add a shot of the good stuff. Something for everybody Click To Tweet

4 Delicious Cocktails To Mocktails

Cranberry Coconut Lime Rickey Mocktail

Cranberry Coconut Lime Rickey Mocktail from juiceman.com

Here’s the link to the original recipe. I tweaked it a bit by using organic cranberry juice. The red color of the drink is not as dark when you use organic cranberry juice, but it is still a really pretty drink. Check out the video of how to make it here. No, really – check out the video. Allison helped me make it and I am super proud of how it turned out!

Ingredients:

½ cup coconut water
juice of ½ lime
½ cup 100% organic cranberry juice
½ cup Club Soda

Mix together and pour over ice cubes. To make a cocktail, add 1 oz. of gin.

Makes 1 serving

Blood Orange Basil Mocktail

Blood Orange Basil Cocktail from Babble.com

If you like a less sweet mocktail, this one is for you. Because it was less sweet that the Rickey, Allison felt like she was really having a cocktail with “a little something” in it!

Ingredients:

3 large basil leaves
¼ cup Ruby Red grapefruit juice
½ cup Blood Orange Italian Soda
¼ cup tonic water

Place basil in the bottom of a shaker or large sturdy glass. Add grapefruit juice and muddle until basil is fragrant. Add Italian soda and tonic and pour over ice. To make a cocktail, add 2 oz. gin.

Sparkling Apple Pie Mocktail

Photo credit: The Kitchen is My Playground

This drink seriously tastes just like apple pie. It is delicious! To make this mocktail, I tweaked the original Sparkling Apple Pie Cocktail from The Kitchen is My Playground. You can find the original cocktail recipe here. It calls for champagne and cinnamon schnapps in it and is to die for!

Ingredients:

½ TBS. Honey
½ TBS. Hot Water
½ tsp. cinnamon
3 oz. apple juice
3 oz. sparkling apple cider
cinnamon and sugar for rim
apple slice for garnish

Wet a glass all the way around with water and dip in cinnamon/sugar mixture. Set aside.

Combine honey & hot water in the bottom of a cocktail shaker. Stir until combined and let cool. Add cinnamon and apple juice. Shake for 20 or 30 seconds and strain into prepared glass. Add sparkling apple cider and garnish with apple slice.

Makes 1 serving

Mango Libre for a Crowd

Mocktail version of Mango Libre - mango nectar, limeade concentrate, lemon-lime soda

Photo credit: BreadBoozeBacon.com

This recipe from Julie at Bread Booze Bacon is a great drink to make for a crowd. This would be my “go to” if I just wanted to have a pitcher of something that people could serve themselves instead of mixing individual drinks. Here is her recipe for the “mocktail version” called Mango Lime Punch. You can find the cocktail version with rum here. Both recipes serve 6.

Ingredients:

2 – 9.6 oz. cans mango nectar*
4 cups cold water
6 oz. limeade concentrate
1-2 cups lemon-lime soda
2 large limes cut into slices to make lime wheels
Ice

In large pitcher, stir together limeade concentrate and water until combined. Add mango nectar and lemon lime soda and stir. Add lime slices to pitcher and store in refrigerator until ready to stir. To serve, pour over ice.

*If using mango juice blend, use 2 ½ cups juice.

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If you try one post a picture on Facebook or Instagram and tag me – MySideof50!

Sparkling Berry Lemon Cocktail

One of the perks of midlife is sharing cocktails with your adult children! We’ve started a tradition of having a “signature cocktail” for all our special family events. The joke in our family is we spend more time planning the cocktails than we do the food! We served this Berry Lemon Cocktail from Melissa Kaylene for our Father’s Day brunch and have continued to enjoy it throughout the summer. It is filled with fresh raspberries and blackberries and is so light and refreshing. Enjoy!

Sparkling Lemon Berry Cocktail

Sparkling Lemon Berry Cocktail - A Refreshing Summer Drink! Click To Tweet

Sparkling Berry Lemon Cocktail

1/2 pint raspberries
1/2 pint blackberries
3 lemons
1/3 cup sugar
1 1/2 cups vodka
Rosemary sprigs (for garnish – optional)
Club soda

Fill large pitcher with raspberries, blackberries and one lemon, sliced.
Gently smash berries and lemon with wooden spoon.
Squeeze juice of two remaining lemons into the pitcher.
Add sugar and vodka. Stir.
Pour mixture into glasses filled with ice and top off with Club soda and a sprig of Rosemary.

Enjoy!

Pretzel Rod Sparklers – A 4th Of July Treat

Looking for an easy and quick treat to make for your 4th of July celebration? Try these Pretzel Rod Sparklers from frostingandsmile.com. Grandson, Parker and I made these together.

Pretzel Rod Sparklers. Fun treat for the kids to make this 4th of July. Click To Tweet

Pretzel Rod Sparklers

Ingredients:

Pretzel Rods
10 oz. package of white candy melts
Red, White and Blue Sprinkles ( I used Wilton Sparkling Sugar)

Method:

Make a row of each color of sprinkles on wax paper. They should be 1 – 1 1/2″ wide and touching.

Melt the candy melts. Dip about 1/2 of the pretzel rod into the melted candy. Shake off as much excess as you can. As you can see, this is very serious business, so please make sure all involved appreciate the gravity of this step. 🙂

Roll coated pretzel rod in sprinkles and place on a cooling rack to dry.

Admire your masterpiece!

Share with your sister.

Hope you are enjoying a great 4th of July weekend with family and friends!

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July 3, 2016 43 comments

Food

Wino Wednesday – Small Hours Zinfandel 2012

Welcome to WINO WEDNESDAY- a once a month feature where bloggers talk about all things WINE!

This month, I am featuring Small Hours Zinfandel. I was introduced to Small Hours at a Traveling Vineyard party hosted by some friends last month. I am usually a Cab girl, but I loved the taste of this California Zin.

Small Hours Zinfandel

From the Wine Notes:

Taste: Dense aromas and palate of both black and red fruits–think raspberries, blackberries, and cherries. Some violet and black earth notes in the mid-palate. Nicely integrated with proper balance, extraction, weight and mouth feel.

This wine needs to breathe to get the best flavor, so use an aerator or let it sit for a while.

When I asked Lindsey, my Traveling Vineyard wine guide about recommended pairings, she strongly recommended Ghirardelli Dark Chocolate Raspberry Squares. I LOVE dark chocolate but have never been a fan of adding other flavors to it – especially fruit. But I did as Lindsey suggested and it was to die for! Take a bite of the raspberry dark chocolate and then a sip of Small Hours and you get a delicious flavor explosion in your mouth. I also paired it with just plain, fresh raspberries – super yummy!

Also pairs well with anything chocolate, barbeque, antipasto, beef and spicy foods like chili and wings.

Cheese pairings: Asiago, Manchego, Pecorino Romano and Provolone.

Or try these recipes:

Raspberry and Walnut Baked Brie

Photo courtesy of homemadehooplah.com

Dark Chocolate and Raspberry Brownies

Photo of Dark Chocolate and Raspberry Brownies Courtesy of ahappyfooddance.com

Do you like Zinfandel? What is your favorite food to serve with it?

Wino Wednesday Wine Review of Small Hours Zinfandel with suggested pairings

June 1, 2016 43 comments

Food

Melange of Fruit Salad | A Fruit Salad For All Seasons

My Mom was such a great hostess. She operated under the rule of having everything done in advance so that you can enjoy your guests. So, when I got married in 1984, it was no surprise that she asked some of her co-workers for their favorite “make ahead” recipes to feed all the out of town guests who would be attending the wedding. This Melange of Fruit Salad was one of those recipes and has been in our family for 32 years.

Melange of Fruits Salad

We serve it for just about every special occasion. I like it because:

You can make it year round with whatever fruit is in season. I’ve made it with apples, oranges, pears, mandarins, kiwi, strawberries, blueberries, raspberries, blackberries & grapes. Just whatever looked good in the store that day.
It keeps for up to 5 days. The wine in the dressing keeps apples & pears from turning brown.
You can double or triple it easily to have enough for a crowd.
It’s pretty & delicious.
After the fruit is gone, you can drink the leftover dressing and get a buzz. Someone told me that…

Melange of Fruit Salad

Berries, Apple & Kiwi for Melange of Fruits

Blackberries, Raspberries, Blueberries, Apple, Blackberries & Kiwi

Melange of Fruits Salad

Uses seasonal fruit with a dressing of white wine & honey.

Serves 8

Ingredients:

4 cups fresh fruit of your choice
1/2 cup white wine
1/2 cup honey
1/2 tsp. powdered cinnamon
Dash of allspice
3 TBS. fresh mint, chopped
Dash of Amaretto

Instructions:

Put cut up fruit into serving bowl. Mix rest of the ingredients together and pour over fruit. Stir. Refrigerate and chill.

Melange of Fruits Salad served in a crystal bowl I received as a wedding gift in 1984.

*If I don’t have fresh mint, I have substituted Crème de Menthe for the mint and Amaretto.

Author Cathy Lawdanski and her mom, Pat Lynch, April 14, 1984

My mom & me at my wedding on April 14, 1984

hrecipe tags:

Fruit Salad

Fruit
White Wine
Honey

Takes 15 minutes,
serves eight people.

Start by mixing all the ingredients together.

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April 4, 2016 48 comments

Food

Dipped Easter Egg Treats

Ever since my 8-year-old grandson, Parker, was old enough to help “cook”, we have made some kind of treat together for every holiday. And now that his sister, Madeline, is almost 3, we included her in the fun. This year we made Dipped Easter Egg Treats from momluck.com

Dipped Easter Egg Treats

Ingredients:

3 TBS. butter
1 – 10 oz. bag of miniature marshmallows
6 cups Rice Krispies
Large plastic Easter Eggs
White Almond Bark
Solid Vegetable Shortening

Method:

Wash and dry your plastic eggs. I used large eggs like this.

In a large saucepan, melt the butter.

Add marshmallows and stir until smooth. Remove from heat.

Add the Rice Krispies to the marshmallow mixture and mix well, making sure all the cereal is coated.

Spray the inside of the eggs with cooking spray. Press cereal mixture firmly into each side of the egg and close. Make sure you don’t over-fill the eggs or they will pop open and not be the right shape.

Let the eggs sit for a few hours until firm. Carefully remove eggs and set aside. This recipe yielded 9 large eggs.

I did all of this the night before so that the eggs would be ready to dip and decorate when the kids arrived.

When you are ready to decorate:

Microwave 4 blocks of almond bark. Heat up in 15-second intervals and stir until smooth. Don’t overheat or it will seize up and you won’t be able to use it.
Add 1 TBS. of shortening and stir until smooth. If needed, add more shortening to get the consistency you want.

I set up the table with the almond bark and three toppings for the kids.