The past week has shown tons of pictures of the British, full of excitement and celebrating the birth of England’s recent royal addition, the adorable Prince George! We decided to raise a glass and send some royal CHEERS across the pond by serving a famous summer-sipping staple in Britain: the CLASSIC PIMMS CUP. This cool and crisp cocktail packs an herbaceous tang and is the quintessential British summer drink. It’s often considered the #2 drink in England {second only to tea} and is enjoyed by spectators at Wimbledon, and served at cricket and polo matches. While you might not have a polo pony in your backyard, you certainly have some fresh lemons and all you need next is a little PIMMS CUP No1 and some ginger beer to make this refreshing summer cocktail. It might be a true British classic, but after one sip {ok, maybe after a few cocktails} you’ll be shouting Three Cheers to King George ~ Hip, Hip, Hooray!


The quintessential British summer drink ~ Pimm's Cup

The quintessential British summer drink ~ Pimm’s Cup

TOOLS ::  Barspoon, vegetable peeler
EXTRAS ::  Lemon wedge and cucumber curl for garnish
GLASS :: Highball
SERVINGS :: 1 cocktail


2 oz. Pimm’s No. 1
¼ oz. fresh lemon juice
Ginger Beer* {we highly recommend Bundaberg’s Australian Ginger Beer – it really is the best}
Ice cubes


  • Fill highball glass with ice
  • Pour Pimm’s No1 and lemon juice into an glass
  • Top with Ginger Beer
  • Using your barspoon, stir and add garnish

*NOTE :: First of all, Ginger Beer isn’t beer at all ~ it’s more of a full-flavored, real-ginger-infused ginger ale. Its full-bodied flavor gives this drink a real +pop+ but if you simply cannot find Ginger Beer, you can easily substitute Ginger Ale.


Who on earth dedicated a day on the calendar to HOT DOGS? Really…Hot dogs! Well someone did, and thanks to a little research we discovered that today is National Hot Dog Day! So {as always} we decided to celebrate the day in an old school fashion with some good ol’ PIGS IN A BLANKET. We classify this appie right up there with retro French Onion Dip ~ you never make it for yourself, but once you take the plunge and just go for it you will LOVE the results. So we say have a Throwback Tuesday, put the diet aside for a minute and have some fun with this easy weekday party favorite. You’ll be happy you did. Cheers to the american classic!

Hot Diggity Dog ~ Pigs in a Blanket

Hot Diggity Dog ~ It's PIGS in a BLANKET!

Hot Diggity Dog ~ It’s PIGS in a BLANKET!

TOOLS ::  Cookie Sheet
EXTRAS :: Serving Platter and a small bowl for condiments
1 ~ 8oz. can Pillsbury refrigerated Crescent Dinner Rolls
24 ~ cocktail franks fully cooked {G+LaR likes Hillshire Farms Cocktail Franks}
Ketchup and/or your favorite mustard {go classic with French’s Yellow Mustard}
  • Heat oven to 375 degrees.
  • Unroll dough and separate into 8 triangles.
  • Cut each triangle into 3 smaller triangles.
  • To assemble: place 1 cocktail frank onto the shortest side of a dough triangle and roll it up to the opposite point.
  • Place point side down on greased cookie sheet.
  • Repeat for all franks.
  • Bake for 10 to 12 minutes until golden brown.
  • Serve warm with your favorite ketchup or mustard.


Are you hosting an Independence Day party or attending a picnic and watching fireworks? If you answered YES, this is your lucky post because we at G+LaR want to make you the STAR of your event. Even better news: we can guarantee your stardom using one simple, in-your-fridge-already ingredient – a WATERMELON! You’ll be surprised at how simple this is to make.  With a little effort (and a big knife!) you can transform an everyday picnic dish into the dessert everyone will be talking about! While we’re at it, a big shout out goes to Martha Stewart for the inspiration.

We know you can do it and you will enjoy being the shining STAR. Happy 4th of July ~ love, G+LaR


Elegant and refreshing

Elegant and refreshing

TOOLS ::  Cutting Board, Large Knife, Melon Baller, bowl
EXTRAS :: Cake Stand or Plate + Bowl* for serving

1 seedless Watermelon, washed and dried


  • Lay your watermelon down horizontally.
  • Using your knife cut the top and the bottom thirds off the melon and set aside. Keep in mind ~ in the end, your center third of the melon should be about 4” tall. This is your cake!
  • Place the middle third of the melon onto your cake plate. If it doesn’t sit evenly, use your knife to shave small slivers to level off to make flat. Focus on the side of the melon that will sit on the cake plate. Don’t go crazy trying to level off the top because you will cover it up in melon balls.
  • Cut your new Watermelon Cake it into ~8 good size wedges. If you have a lot of people to serve, cut up to 10 slices but don’t make the slices skinny. You want the slices to be between 3” to 4”.
  • Take the two ends of your watermelon and using a melon baller, scoop out balls of watermelon. Place into a bowl to reserve.
  • Cover both the cake and the balls and refrigerate until ready to serve.

When ready to serve your Royal Watermelon Cake, arrange the balls on top of the watermelon cake.  There isn’t a perfect way to arrange, just do what looks best and try to keep the rounded ball portion of each melon ball facing upwards. This looks nicer. If you’d like, you can garnish with mint.

Our cake platters were in storage when we decided to make this cake, so we used an old trick handed down from our Moms ~ use a plate and bowl combo. Cake stands look beautiful if you’re going for a more formal look or just want to finally use that cake stand. For a more casual look, simply pick out matching bowl and plate, turn the bowl upside down and place the plate on top. Voila! Cake stand! This is a much easier option of you’re packing up for a picnic, too. Have fun!