American

Harissa Oleynik

Condiment, Sauce

If there is one person that epitomised the nineties (excluding our friends in West Beverly, obviously) and my brief self-perceived heterosexuality, it is our close friend Larisa Oleynik.

Larisa, the queen of hats and turning herself in to puddles of goop, was the biggest star of the nineties for the after school TV set with her blistering portrayal of Alex Mack and her struggles to rebuild her life after a crippling accident where she was doused by a secret chemical.

Annelie and I were hired by Nickelodeon as scientific advisors on the show and quickly bonded with Larisa as, let’s be honest, no one else on set could match our beautiful, beautiful minds.

Believing myself to be straight, I quickly tried to woo Larisa by getting her a part in our film The Baby-Sitters Club (Annelie and I wrote the script … as well as the book series it was based on) during a break between our seasons – she noticed my searing chemistry with Austin O’Brien, whom we had met on the set of My Girl 2, and helped me come to terms with my penchant for peen.

This in turn led to her casting in 10 Things I Hate About You where I enlisted her help in wooing Andrew Keegan – we were part of Allison Janney’s entourage, after her casting in a role that we campaigned our dear friend Heath to get included, which was based on us.

We have hung out with Larisa in a while, she reached out upon hearing we were trying to scam Andrew Keegan and wanted in on our revenge plot and to have a documented catch-up.

While I discovered Larisa couldn’t light my fire back in the nineties, the Harissa Oleynik that we used to put on everything we ate sure could!

 

Harissa Oleynik_1

 

The North African chilli paste is versatile (like … nevermind, I don’t Keegs and tell); adding a kick to a tajine or *gasp* soup (you know we love heat here), or even just mixed with some natural yoghurt to garnish kofte.

See, versatile. Enjoy!

 

Harissa Oleynik_2

 

Harissa Oleynik
Makes: ½ a cup (ish)

Ingredients
10 large red chillies
3 garlic cloves, peeled
½ lemon, juiced
1 tbsp red wine vinegar
1 teaspoon ground cumin
1 teaspoon ground coriander
2 tbsp olive oil
1 tsp salt

Method
Halve the chillies, discarding the seeds from half and discard.

Place all the ingredients in a small food processor and blitz until a smooth paste forms.

Alternately you can use a mortar and pestle and pound it, hard, until a paste forms … but who can be bothered unless they are working through some anger or trying to woo someone using a naked chef seduction technique.

 

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Monica Padilla Thai

Main, Survivor: Cambodia - Second Chance

While we were sad for Monica’s premature exit from second chances, it is always good to be in the company of kindred spirits.

Unsurprisingly, Monica and I both rely heavily on our exceptional looks and charm to get by in life. In our younger years, we went head to head in a college flirt-off. While Monica was shimmying, winking and pouting her way into the hearts and minds of many, my attempts were mistaken for an out-of-control epileptic episode.

While Monica may have won many years ago, I’ve been refining my technique in order to score the ultimate prize – Jeff McDreamy Dreamboat. Every post-second chances exit meal shared with our friends is another step closer to the Holy Probst (well unless Spencer’s experience being on the bottom gets in the way)! It is also a chance to bathe in the delicious irony that her love of the clam was ultimately her undoing.

How can we ensure Monica doesn’t win the great race to Probsty’s heart?  Carbs!

 

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The Monica Padilla Thai offers a delicious, spicy kick, comfortingly swaddled in an enormous pile of rice noodles.

 

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Monica Padilla Thai
Serves: 4

Ingredients
200g dried flat rice noodles
400g chicken breast, thinly sliced
2 eggs, beaten
100g bean sprouts
2 cloves minced garlic
2 tablespoons fish sauce
2 tablespoons sugar
1 tablespoon sesame oil
Juice of 1 lime
2 shallots, thinly sliced
1 red chilli, thinly sliced
Roasted chopped peanuts, to garnish

Method
Cook rice noodles as per packet directions and drain. Set aside.

In a hot pan, pour beaten eggs and cook until firm. Remove from pan and chop into small pieces.

Add chicken to the hot pan and stirfry until cooked through. Add garlic, fish sauce, lime juice, half of chilli, sesame oil and sugar and cook until combined.

Add noodles, egg and beansprouts and toss through chicken mixture. Serve garnished with chilli, shallots and roasted peanuts.

 

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Rebecca De Chicken Mornay

Main, Pasta

As you’ve heard us rant many a time, working with Tom Cruise is the absolute worst but as our friend Ralph (may have) said, “when it is dark enough, you can see the stars,” and boy did we ever when first meeting the delightful Bec!

While she wasn’t a star back then, our friendship shone brightly and filled our lives with so much joy during such a dark time. After successfully working through our feelings thanks to our Survivors of Tom Cruise support group slash tactical revenge cult, Annelie got her first taste of momagering with Bec and lead to her casting in the classic A Trip to Bountiful.

We were briefly able to share the spotlight, attending the Oscars with Bec, partying at the Chateau, before Annelie gave me the opportunity to co-momager Bec, when our addictions got the better of us and she ended up ruined by the forgettable 1987 live action version of Beauty and the Beast.

This led to a brief feud between us and Bec, before she graciously forgave us during a family visit to Promises while we were in rehab. She desperately wanted to help us with our comeback and, thankfully, we were able to get her back on the A-List with a role in The Hand That Rocks the Cradle (I slept with Curtis Hanson while in rehab, I don’t know who he was meant to be visiting).

Bec was in town for the AGM and wanted something comforting and warm, like our beautiful decades-long friendship (that even survived her appearance in American Reunion against our advice) – obviously that meant a giant vat of Rebecca De Chicken Mornay.

 

Rebecca De Chicken Mornay_1

 

While the kitsch, 80s classic is generally made with tuna, we all find that filthy fish disgusting (tuna is to Tom, what the gerbil is to Richard Gere – don’t ask) so opt for chicken instead. Plus, tuna is the chicken of the sea anyway, right?

Enjoy!

 

Rebecca De Chicken Mornay_2

 

Rebecca De Chicken Mornay
Serves: 8.

Ingredients
2 chicken breasts, diced
olive oil
500g macaroni
100g butter
1 cup corn kernels
2 medium carrots, diced small
2 onions, diced
½ cup plain flour
4 cups milk
4 tablespoons Dijon mustard
2 cups grated tasty cheese
salt and pepper, to taste
parmesan, to top
fresh chives, finely sliced

Method
Put a large pot of water on to boil and preheat the oven to 180°C.

While they are coming to temperature heat a large pan over medium heat, add a lug of olive oil and cook the chicken until browned.

Once the water has come to the boil, add the macaroni and cook to packet instructions. Drain.

In a large saucepan over medium heat, melt the butter and saute the corn, carrot and onion, until the carrots are soft. Add the flour and stir until the vegetables are coated.

Add the milk half a cup at a time, stirring after each addition until the sauce starts to thicken, repeating until it is all gone. Cook for a further minute before stirring in the mustard, grated cheese, chicken and pasta, stirring until the cheese has melted. Season to taste.

Place into a large baking tray and top with a scattering of parmesan and bake for 25 minutes or until golden.  Top with snipped chives and devour.

 

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The hand that rocks our risky business

Guess Who's Coming to Dinner

While Tom Cruise is the absolute worst, our work as his stilts AND for me, his fluffer (something about not liking women touching him…), on the set of Risky Business lead us to some of our closest friends; Sean and Megsy were lucky enough to not have to deal with him much, the luminescent Rebecca de Mornay was not so lucky.

As female lead, poor Bec was stuck with Tom as much as we were and, thankfully, the horrific trauma bonded us for life in the most famous case of Hollywood Stockholm Syndrome. Fun fact, Hollywood execs still use our friendship as an example of a positive of sharing the screen with Cruise when they need to convince people to appear in his movies.

Bec is in town this week for our Survivors of Tom Cruise AGM. What says we survived but we aren’t defined by our trauma?

Picture source: Screen-cap from Risky Business.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest, Tumblr and Google+.

Jeff Grand Varnier Mousse

Dessert, Survivor: Cambodia - Second Chance, Sweets

Over the span of four episodes Jeff Varner has been dominating the game and setting the tone of the season however that two-bit floozy slash my Survivor nemesis Tasha (she cock-blocked my attempts to woo Joe pre-game) was able to wrangle Abi for two successive votes and boot out our dear friend and biggest non-idol-owning-or-person-named-Joe threat, Varner.

We have been friends with Varner for a long time, having met during the filming of Survivor: The Australian Outback where Annelie flew plane in the opening and I supplied Kel with my beef jerky. Much to Probst’s chagrin (we were not friends yet) we loitered around Ponderosa and joined the pre-jury trip where we bonded with Jeff over our mutual hatred for Colby (he had stolen Probst’s heart, obviously).

There was a brief stint following All Stars where we lost contact (we may have leaked spoilers AND blamed it on Varner) however we reconnected while working for Martha Stewert … where Annelie and I had nothing to do with her jail sentence. Trust us and please buy it, Martha can’t know anything.

Varner really took the fan vote to heart and turned up in Cambodia to play hard and reward everyone for his votes and even in an episode with Probsty’s wet dream, aka the DILFs glistening in underwear challenge, Varner was a star, battling hard in his final tribal council and walking into our open arms in Ponderosa with his head held high.

We tried to send a bug flying into Tasha during tribal to force a medivac but sadly it was Varner we were entertaining at Loser Lodge with a big vat of our Jeff Grand Varnier Mousse; well, what Probst left us – he wandered out of the kitchen repeating his commentary from the DILF challenge, Dietz, big and long, it will take some experimenting (hopefully we can join whatever he has planned).

 

Jeff Grand Varnier Mousse_1

 

Like Varner’s short stint on the island, the mousse packs a punch with the Grand Marnier cutting through the velvety dark chocolate to woo even the staunchest of Jaffa critics over to the choc-orange side.

Enjoy – like we will when Varner gets his inevitable third chance!

 

Jeff Grand Varnier Mousse_2

 

Jeff Grand Varnier Mousse
Serves: 6(ish).

Ingredients
6 eggs, at room temperature
350g (at least) 70% dark chocolate, preferably Valrhona
75g butter, cold
75g sugar
a good dash of Grand Marnier
a pinch of cream of tartar

Method
Separate the eggs, I prefer by hand for some visceral reason about connecting with your food however do it the easiest way you know, placing the yolks in a small bowl to the side and the whites in a large clean, dry bowl for a stand mixer.

Leave the eggs just hanging out on the bench and get to work melting the chocolate using a double boiler method (aka large bowl over boiling water – just make sure to avoid the bowl touching the water or it may cook rather than melt). Once the chocolate has melted, remove it from the heat and stir in the cold butter. Once the butter is fully combined, add a good dash (about a 2 tbsp, depending ultimately on how much orange flavour you want) Grand Marnier and 4 of the egg yolks. Leave to cool slightly.

Start beating the egg whites on medium in a stand mixer, adding the sugar and a pinch of cream of tartar the egg whites when they start to foam and continue to beat the until they form stiff peaks. Add in the two remaining egg yolks and beat until combined.

When the chocolate cream has cooled slightly, fold through the egg whites in three goes, gently folding through each addition. Spoon the mousse into cups/serving dishes – I went with ceramic mugs and espresso cups –  and refrigerate overnight.

Devour and enjoy, with or without what Probst has planned with his share.

 

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Amy Poehlenta Chips

Party Food, Side, Snack, Treat Yo' Self Week

While she may have never participated in the joy and wonder of treat yo’ self day on screen (I would argue Leslie felt her life was a treat anyway), we could look no further than Parks star, Emmy Award snubee, victim of our stalking (rewritten thanks to time travel) and co-best person in the world, Amy Poehler, to finish off Treat Yo’ Self Week.

We have documented our long struggles with trying to secure Ames’ friendship; when stalking / catfishing as Hollywood heavyweight Anneljamin Juddailes via Adam Scott didn’t work, we opted to rewrite history and join her BFF (now one of her BFFs) Teens at the Delaware County Summer Showtime.

After connecting with Ames via Teens at Second City (our nefarious plot worked), we immediately became best friends and have been living the good life with the Queens of Comedy ever since! Oh, you can bet your bottom dollar that we were heavily involved in the successful reshaping of Leslie Knope, all of Amy’s Award Show gags and generally controlling her life like a Momager – she is Kim to our Kris!

While Amy was present for our ugliness with Lorne Michaels and the subsequent lifetime ban at 30 Rock, she was kind enough to base Parks out of L.A. so we could still be involved in her life and members of her entourage. Who else is going to beat the shit out of Edie “Mrs. Soprano” Falco when she crosses her? Exactly.

Ames’ is on a break from filming and between press circuits for the world’s saddest, most soul crushing movie Inside Out and the upcoming Oscar winning, box-office breaking hit Sisters so dropped by to relax and treat herself to our glorious Amy Poehlenta Chips.

 

Amy Poehlenta Chips_1

 

Between the sharp cheese, the whack of herbs and the hint of chilli, I have nothing to say other than the fact these are just as glorious as their namesake – love you Ames!

Amy Poehlenta Chip? Treat yo’ self. Treat yo’ self, indeed!

 

Amy Poehlenta Chips_2

 

Amy Poehlenta Chips
Serves: 6

Ingredients
2 cups chicken stock
1 cup instant polenta
1 cup parmesan, grated
25g butter
½ cup rosemary leaves, chopped
sea salt and cracked black pepper
200g ricotta
2 tbsp chilli flakes
olive oil
1 tbsp sea salt flakes
1 tbsp sage, chopped

Method
Place the stock in a large saucepan and bring to the boil over medium heat.

Reduce heat to low and while whisking, gradually add the polenta – continuing for a couple of minutes before removing from the heat.

Throw in the parmesan, butter, rosemary and season with salt and pepper, generously with the pepper, and give a good stir. Cover with cling and leave to cool for 15-20 minutes.

Once cooled, fold through the ricotta and place the cheesy, polenta-y goodness in a lined small (20cm-ish) square cake tin and refrigerate until set, about six hours.

Preheat oven to 180C.

Remove the baking paper, and obviously the polenta with it, and slice into 2cm square matchsticks. Layer the chips on a lined baking sheet, drizzled with olive oil and bake for 50-20 minutes, or until golden and crisp.

While the chips are baking, combine the sage and salt. When the chips are done, allow the cool for 5 minutes before coating in the sage salt and devouring. Preferably with some Coolaioli.

You know Amy would like that.

 

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Gin Fizz Ansari

Drink, Treat Yo' Self Week

Every Queen, like Retta and myself, must have a King and you can not celebrate Treat Yo’ Self Week without its’ King, our dear friend and kindred bling spirit, Aziz Ansari.

I first connected with Aziz when we travelled back in time to join the Parks writer’s room in 2009 where I became his pet project where he tried to make my unending confidence and love of pop culture and excess likeable – or in the likeness of Tom Haverford.

Aziz, bless him, didn’t realise how hard that task would be – what with my passion for feuding and acid throwing – but he was committed to the project and by 2012 had succeed in making me a barely functioning adult that was tolerated in society.

Following Aziz’s success in transforming my life, we had planned to take the self-improvement system/cult global and rip of millions of people however Aziz being Aziz, was too successful selling out The Garden, writing books and starring in a hit sitcom to continue with the scheme.

Oh, plus he is super nice and thought the cult aspects I was pushing were wrong. Whatevs.

Being renowned foodies, Aziz and I try to stay abreast of the best on the scene – fun fact, I was an integral part of the insemination of The Food Club, however was disbarred after I misunderstood the context of the word insemination. Thankfully is Aziz is such a champ that he never held it against me so we still catch-up to discuss the scene, generally over my renowned Gin Fizz Ansari.

 

Gin Fizz Ansari_1

 

I first took to Gin when I discovered it was the liquor of choice of all the best, depressive writers, and realised I was desperately in need of any and all help to hone my craft. Knowing this, I took my gin fizz –  all light, tart and refreshing – over to help while Aziz was writing his book and needless to say, he was a fan.

Boozing with the boys? Treat. Yo’. SELF.

 

Gin Fizz Ansari_2

 

Gin Fizz Ansari
Makes: 1

Ingredients
shot of gin (or two, no judgement)
15ml freshly squeezed lemon juice
pinch caster sugar
½ cup soda water
lemon slice, to serve

Method
Place gin, lemon juice, caster sugar and soda water in a cocktail shaker. Unlike the name and Bond’s preference stir, otherwise you may end up with an explosion and who can be bothered cleaning when you could be drinking?

Pour into a glass. Guzzle.

 

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Snickerdoodle Offerman

Snack, Sweets, Treat Yo' Self Week

Let me just start by saying that Nick Offerman is an American Hero and a Saint.

I first met Nick through his wife and on-screen ex-wife, Megan Mullally Tammy 2 – I first connected with Megsy on the set of her first credit in Risky Business where I was working as Tom Cruise’s fluffer (oh the humanity). Given our penchant for peen and love of smutty humour, we quickly became best friends and I acted as Maid of Dishonour at her wedding to Nick Offerman, American Hero.

As soon as Megs met Nick I knew he was the one for her and despite an unbridled jealousy that he wasn’t attracted to me, I was able to contain my pain, anger and arousal enough to become his pal and confidante.

After starring in a disturbing number of films with Sandra Bullock, Annelie and I became heavily involved in shaping his career, leading to him collaborating with Megsy and landing his breakout role playing my ideal man Ron Swanson. While we pushed him in the direction of Parks as part of our shameless attempt to stalk and befriend Amy Poehler, it truly was the role of he was born to play.

Nick was only able to drop in for a short visit, what with him coming back to Australia early next year, but he always makes time for his best friends particularly given our love of Treat Yo’ Self Week. Plus, a Snickerdoodle Offerman is a pretty good way to sweeten the deal.

 

Snickerdoodle Offerman_1

 

We first whipped up these sweet delights to celebrate Parks’  second season renewal in honour of Ron and the strapping man, our friend, who played him.

The richness of the dark muscovado sugar and the whisky is perfectly cut by the salty bacon, making for the perfect biscuit fit for a Pawnee Parks Director.

Whiskey bacon snickerdoodles? TREAT. YO’. SELF.

 

Snickerdoodle Offerman_2

 

Snickerdoodle Offerman
Makes: 24.

Ingredients
3 rashers streaky bacon
3 tbsps whiskey, preferably Lagavulin
⅓  cup + 2 tbsp dark muscovado sugar
1 ⅔  cups plain flour
½  tsp ground nutmeg
¾  tsp baking powder
½  tsp salt
½  cup butter, at room temperature
2 tbsp caster sugar
1 large egg
1 tbsp cinnamon

Method
Finely dice the bacon, emphasis on finely, and cook in a small frypan over medium heat until crispy. When crispy, add 2 tbsp of whiskey and 2 tbsp of the muscovado and cook off until sticky and glorious. Leave to cool for about an hour.

Preheat oven to 180C.

Sift the flour, nutmeg, baking powder and salt into a medium bowl.

In a large bowl, cream the butter with the ⅓ cup sugar in a stand mixer on medium until light in texture and caramelly in colour. With the mixer still running, beat in the egg and  remaining whiskey.

Reduce speed to low and slowly combine in dry ingredients and the sticky bacon goop until you have a smooth, coherent mixture.

Place the caster sugar and cinnamon in a large bowl and quickly mix around.

With your hands, pinch out a meatball sized piece of dough and roll into balls between the palms of your hands. Roll in the cinnamon-sugar mixture and place on a large lined baking sheet. Obviously repeating the process until they are all done. There may be some cinnamon sugar left, but leave that for later.

Place the cookies in the oven and bake for roughly 15 minutes, or until they are golden brown. Remove them from the oven and leave to rest for a minute.

I am a cinnamon fiend, so at this point I re-roll the hot snickerdoodles in the cinnamon sugar and transfer to cool on a wire rack. Or you know, just devour immediate and treat yo’ self to some third-degree mouth burns.

 

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Prettazels

Snack, Treat Yo' Self Week

Guys, guys, guys, guys, guys – relax! Treat Yo’ Self Day is finally here again. Yep, that’s right everyone It’s Treat Yo’ Self Two-Thousand-Fifteen!

To mark such a wonderous occasion, we couldn’t look beyond a catch-up with the Queen of Treat Yo’ Self and in the future, the world, Re “Regal Meagle” tta.

I first befriended Retta online after joining together in a Twitter feud with Ashton Kutcher and connected in person on the Parks set when we travelled back in time to embed ourselves in the writer’s room to invent … the best day of the year!

Retta, like us, is a fan of the finer things in life and enjoys being a dominant force of awesomeness and as such, our bond was immediate as we owned the L.A. social scenes and feuded with and then befriended the Kardashians.

Retta has been quite busy since wrapping Parks and wanted to make the most of her time off from Girlfriend’s Guide to Divorce (Andy, I know our relationship ended poorly but you know you want me to headline a Housewives series – Brisbane is pretty boozy) by relaxing with her closest friends and celebrating Treat Yo’ Self Week with our glorious, salty Prettazels.

 

Prettazels_1

 

Real, pretzels (you know, as genuine as one from a cart outside The Met can be) are literally the greatest thing in the world – pillowy on the inside, crisp on the outside and covered in salty, salty goodness that cures the blues of trudging through Time Square to avoid the paps on Fifth Ave.

One of the many lessons learnt from Seinfeld, is that Prettzels make you thirsty, so we made sure we had plenty of leftover Jimosas on hand.

Prettazels? Treat. Yo’. Self.

 

Prettazels_2

 

Prettazels
Makes: 6.

Ingredients
1 cup milk
7g dry yeast
3 tbsp packed light brown sugar
2 ¼ cups plain flour
30g butter, softened and diced
1 tsp fine salt
1 egg, beaten with a dash of milk
maldon salt flakes

Method
Warm the milk in a saucepan until it is roughly 50 C and pour into a large mixing bowl for a stand mixture. Sprinkle in the yeast and leave to bask in the warm milk bath for about 2 minutes before stirring in the brown sugar and 1 cup of the flour. Add the butter and stir into the mix. Add the remaining flour and the fine salt and knead in a stand mixer with dough hook for 3-5 minutes or until it is smooth yet a little bit sticky (who doesn’t love sticky buns – treat yo’ self). Shape into a ball and leave to prove, because don’t we all have something to prove, in a warm place, in a lightly oiled bowl and cover with cling wrap for about two to three hours.

While the dough is proving, preheat the oven to 220C.

Punch the dough back, in a non-aggressive manner, and divide into 6 pieces. Roll and stretch each piece with the palms of your hands into a 50cm(ish) rope shape before curling into a cirle shaping, knotting the ends over each other and pressing into the base (sorry, terrible description but just aim for a pretzel shape). I am pretty awful at the stretching process, so opted for a fatter more rustic style of pretzel, but there are videos showing you how to do it on YouTube that look like a Devo film-clip.

Place on a lined baking sheet and repeat the process until all the dough has been used. Brush with the egg wash and sprinkle generously with salt flakes. Bake for 15-20 minutes, or until golden and crisp.

Eat as is, or dip in a mustard mayo for ultimate treat!

 

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Jimosa O’Heir

Drink, Treat Yo' Self Week

I have to say, trying to decide which cast members of Parks to invite over for Treat Yo’ Self Week is one of the hardest things I have ever had to do. It was, no exaggeration, my Sophie’s Choice. Thankfully we had already caught up with Adam Scott earlier in the year and always spend time with the Lowe’s in St Bart’s over Christmas, so they were out already but making the rest of the cuts hurt deeply.

After a bottle of Lagavulin and an hour of throwing acid at each other’s feet, we decided the only fair way to slice it was to catch up with those actors whose characters were paid, fully fledged workers of the Pawnee Parks Department during the first season – sorry Aubrey, Rashida and Chris, we’ll catch up at some point next year!

Despite playing Garry / Larry / Terry / Jerry Gergich, the worst person in the world, Jim O’Heir is hands down one of our top 1000 people in the world – we would rate him a solid B- if this was school!

We first connected with Jim in Chicago when we were all members of Second City, where I joined with him in trying to ban Annelie from the improv group (she was trying to woo Jim away from me). When Jim and I broke up in the early nineties, I reconnected with Annelie and moved to Hollywood to start a decade of addiction and swindling celebrities.

During that time we befriended the highly acclaimed David Spade and were on the set of his hit show Just Shoot Me! where we reconnected with Jim when he came in for a guest stint and reclaimed my heart on a casual basis.

With Parks now over, Jim wanted to take a nice long break down under (not a euphemism, I wish), so was our first choice to drop by and help us celebrate Treat Yo’ Self Week over a Jimosa O’Heir.

 

Jimosa O'Heir_1

 

While the Gergich clan are all about starting their day with eggs, bacon and toast, the O’Heir-Judd-Hailes clan are all about beginning the day, and this celebratory week, with booze.

Jimosa? Treat. Yo’. Self.

 

Jimosa O'Heir_2

 

Jimosa O’Heir
Serves: 3-4.

Ingredients
1 bottle of sparkling, preferably champagne … treat yo’ self
2-3 oranges

Method
Juice oranges.

Open bottle of sparkling.

Pour ¼ cup of orange juice in the bottom of each champagne flute.

Top with sparkling.

Drink.

Treat. Yo’. Self.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest, Tumblr and Google+.