Looking  for a new Happy Hour concoction? Look no further.

Tony’s Lip Smackin’ Mango Basil Bellini

• 1 extra ripe mango
• 1 bottle Prosecco
• 6 basil leaves
• pinch salt
• Cut mango into small, manageable pieces. Place a pinch of salt, along with 4 torn basil leaves and mango into container and muddle to a fine puree.  Pour puree into serving glasses and top with chilled Prosecco. Garnish with basil leaf.

Our “Mangia Memoir” (what we’ll remember)

It’s 4:00p on a Friday. Tony and I both happen to be home.  We sadly look at the mango that Kelvin bought us from a local farmers market and realize we didn’t eat it in time. It’s gone to mush.  But do we fret…NO! When life gives you lemons, errrr….too ripe mangos…make lemonade…I mean…Mango Basil Bellini!  We step outside to our balcony garden, pinch a few basil leaves, turned on some Adele on Pandora and got to work.  We waited for hubby to get home to toast to the weekend!

Find out what a Negroni is.  It might just be your new favorite cocktail!

Our favorite Italian friend, the infamous Vincenzo Gregorio Modugno (say that 3 times fast) has been working in Sante Fe for the summer, so when he finally resurfaced in Miami for a cameo appearance before heading home for a visit to Chicago, we threw an impromptu dinner to celebrate.  Gracious as ever, Vince came equipped with his own little surprise… a new signature cocktail.

Vince’s World Famous Negroni Sbagliato

• 4 parts Prosecco
• 1 part Campari (Italian bitters)
• 1 orange slice
• 2 Cerignola olives skewered
• Pour prosecco over rocks, add Campari and stir gently.  Squeeze a splash of orange in, then rim glass and garnish.  Add skewered olives and serve

Negronis in general can be an acquired taste.   Campari (Italian bitters) are, well… quite bitter, so having the squeeze of orange is great, especially for beginners.  You can also substitute Campari, for it’s cousin Aperol, a sweeter version.

For  other variations of the Negroni cocktails, including the original version that has gin and sweet vermouth, check out this very informational blog post.

Our “Mangia Memoir” (what we’ll remember)

Vince walked in the door, with that beautiful hair of his, all smiles.  Hugs were had and moments later, it felt like he had never been gone.  Everyone resumed their  spots and did the usual -  ate, drank, laughed and told stories.  Welcome Home Vince!

The Meal: Rosemary/Lemon Chicken Quarters and Homemade Pesto

The Details: We seasoned the chicken with garlic powder, salt, black pepper and a squeeze of lemon, then oven-baked. We also placed a sprig of our garden rosemary beneath the chicken before placing it onto the baking pan, in order to infuse the rosemary flavor through the chicken while cooking.  We garnished with a lemon slice for individuals to add at their liking.  Pesto was just some of the frozen walnut pesto we made a while back.

The Verdict:

• 4 stars
• It was nothing “special” but definitely a solid meal. One of those meals that you plan and execute in a matter of minutes that turns out to be pretty darn good.
• Chicken quarters are so much less expensive than chicken breasts and maintain so much more flavor, so if you have a crowd that is willing to do a little work cutting, they are perfect.
• Would You Eat It Again?: Yep.  We didn’t have any leftovers, so we’ll take that as a good sign.
• What Would You Change? Nada.  It turned out just fine!