Tag Archives: entertaining

Lemonade Party Punch

Punch has made a come back, yes? Lemonade Party Punch Pin It - Oysters & Pearls

I was lucky enough to be gifted this insanely gorgeous punch bowl from my Aunt ‘Trell (thank you again and again, if you’re reading this!), and I try to use it every chance I get.  This lemonade party punch recipe is a real winner that I fully intend to use for years to come at all sorts of parties.  It just especially fit in with our color scheme for a little bridal shower some friends and I threw for our friend Rebecca a couple weekends ago.  I’m so glad, because it was delicious! Here are a few more shots from the pretty little shower we threw at the Firehouse Art Gallery (we rented the Kirbo room).

I picked up the cupcakes from Smallcakes in Thomasville.  Jessica and her sweet friend Michael did the balloons and tassels, which were adorable!  We had a delicious spread of brunch nibbles.

Bridal Shower Brunch - Oysters & Pearls

And what brunch celebration is complete without mimosas?

Have a Mimosa! - Oysters & Pearls

Lemonade Party Punch Recipe
adapted via Savor Home


– 3 cups water
– 1/4 cup sugar
– 1 package frozen concentrated lemonade (thawed)
– 1 package  frozen concentrated orange juice (thawed)
– 2 cups cranberry juice
– 2 liters lemon-lime soda, chilled
– Freshly sliced lemons
– Ice


In a large pitcher, add sugar to warm water and stir until sugar is dissolved.  Add the lemonade, orange juice, and cranberry juice.  Cover and chill the mixture for at least a couple of hours.  When you’re ready to serve the punch, pour the mixture into a punch bowl, add the lemon-lime soda, ice, and sliced lemons.  Stir and enjoy!

Best Ever Party Punch - Oysters & Pearls

Might I add that this was delicious with a float of champagne on top?  Yes, I might.

Until Next Time

Game Day Bloody Mary

Happy Friday!

I realize you can drink Bloody Marys at any time during the year, but I’m of the belief that they taste that much better on a football Saturday morning.

Game Day Bloody Mary | Oysters & Pearls

I don’t really have a set recipe for a bloody mary.  No one has ever accused me of being a bar tender, that’s for sure.  I do have a general formula though.

Game Day Bloody Mary


– Spicy Hot V8
– Vodka
– lemon juice
– Worchestershire sauce
– Crystal hot sauce
Spicy pickled okra, celery, shrimp, olives, etc.


Fill your cup with ice.

Fill your cup 1/3 of the way full with vodka.

Bonus points if you have infused your vodka with peppers or peppercorns ahead of time.

Pour in a can of Spicy V8.

Add a few shakes of hot sauce.

Add a dash of worchestershire.

Toss in a squeeze of lemon juice.  Or lime juice.  Whatever you’ve got on hand.

Garnish with Spicy Pickled Okra.  Or celery. Or olives.  Or whatever.  I like my Bloody to be a small, alcoholic meal in a cup.

Spicy Pickled Okra for Bloody Marys | Oysters & Pearls

I really love the Spicy V8, but you can use regular V8 juice too.  I prefer either over plain tomato juice, and all of the above over Bloody Mary Mixes.

V8 Spicy Hot Makes for Amazing Bloody Marys | Oysters & Pearls

You *almost* feel healthy drinking this.  A whole serving of vegetables!!

Bloody Mary Recipe | Oysters & Pearls

That doesn’t even include the okra I’m eating!

Game Day Bloody Mary with Spicy Pickled Okra | Oysters & Pearls

Cheers, and Go Gata.


Homemade Pizza Crust

I’ve posted about making pizzas at home, but I had never tried making my own pizza dough or my own sauce before.  I tried it out a couple weeks ago and thought I’d share how I did both.  Let’s begin with the crust today!

 I came across this thin crust recipe on The Kitchn, and it did not disappoint.  I will (maybe) never buy pizza dough from Publix again!  It was a piece of cake with my stand mixer.

Garlic Thin Crust Pizza Dough (barely tweaked from The Kitchn)


– 3/4 cups (6 ounces) lukewarm water
– 1 teaspoon active-dry or instant yeast
– 2 cups (10 ounces) unbleached all-purpose flour
– 1 1/2 teaspoons salt
– 2 cloves of garlic, minced


Combine the water and yeast in a mixing bowl, and stir to dissolve the yeast. The mixture should look like thin miso soup (pictured below). Then add the flour, salt, and minced garlic to the bowl and mix by hand until you’ve formed a shaggy dough (also pictured below).  You can leave out the garlic if you want.  The original recipe didn’t include garlic, but one of the commenters said they love to put garlic in their crust, and I love garlic… so that was that.

At this point you can knead it by hand, but I mixed it in my stand mixer’s bowl, and then used the dough hook attachment to knead it until it came together in a ball (again, pictured below).

At this point, you can use the dough immediately, or you can let it rise covered with a dish towel for an hour or so.  If you make this the day ahead, it’s supposed to be even better, so that’s what I did.  After rising, I wrapped the whole ball of dough in clear wrap and refrigerated it until the next evening when we used it.  When you’re ready, divide the dough into two personal pizzas or one big one!  FYI: I doubled the recipe so that we would have enough dough for four pizzas.  You could also freeze the dough to save for pizzas down the road!

Instant Yeast for Pizza Dough | Oysters & Pearls

Yeast + water = the beginnings of a tasty dough.

Hand Mixed Pizza Dough, Pre-Kneading | Oysters & Pearls

The aforementioned shaggy dough, pre-kneading.

Kneaded Pizza Dough | Oysters & Pearls

Kneaded dough, courtesy of my Kitchenaid Artisan.

Pizza Dough Before Rising | Oysters & Pearls

Dough formed into a ball and placed in a clean bowl to rise. Doesn’t it look like it’s floating?  Trippy.

Pizza Dough, After Rising | Oysters & Pearls

Dough after it’s risen.  At this point, you can use it or you can wrap it up and refrigerate for 24 hours.

Pizza Dough, Quartered | Oysters & Pearls

If you doubled the dough recipe, divide it into fourths – if you didn’t double it, divide it in half.  The original recipe makes two 10-inch pizzas.  We like different toppings, so we like to make separate pizzas, but you could just make one really big pizza instead.

Roll it out on parchment paper, and when you make your pizza, you can transfer the entire thing, parchment paper included, onto a pizza stone or pan to bake.  Don’t forget to preheat the pizza stone along with the oven (to 400 degrees Fahrenheit)!

A note on parchment paper: it makes it a whole lot easier to get those things out of the oven if you’re using a pizza stone!  It also makes it a whole lot easier to roll out the dough and transfer it to the oven.  It’s really difficult to get pizza from the counter to the oven without the parchment paper.  I ran out of parchment paper after our first round of pizzas, and forgot to get more before we made pizzas again a couple nights later.  You may have seen the final product on my Instagram, but in case you missed it, here ya go.

Pizza… Deconstructed?

There you have it.  Proof that I am very, very far from flawless in the kitchen.  We still cooked it and ate it, and I just sort of stuffed it all together and called it a kinda-calzone.  It was a disaster.  But we still ate it, and it still tasted good.  So I guess maybe it was not so much of a disaster after all.

What’s your favorite pizza crust recipe?  Do you have one?

Anyway, I’ll tell you all about my homemade sauce tomorrow.  I think sharing that pseudo-pizza with y’all was enough for one day.