My mother is a trip! At 89 years old she still ROCKS a pair of fashion jeans and platform shoes. I will never forget my mother in the 70’s wearing hot pants with go-go boots cleaning her house or bell bottom pants, platform shoes and a midriff top pulling weeds in the front yard. Yes, I had one of those mom’s. Another funny story I remember was being called out of class to Mrs. Bakers office, the dean of the school, only to have her hand me the telephone and hear my mother on the other end asking me if I had taken her favorite skirt, which I had. I couldn’t believe she did that and I told her so, only to get in trouble by Mrs. Baker for talking back to my mom.
In honor of Mother’s day, I’d like to introduce you to my mother Vera Davis, an 89-year old fashionista. In our video interview, she shares her take on staying young, dating, 40’s fashion and being a mom.
My mother AMAZES all that meet her with her fashion sense and the desire to always be put together. Women decades younger than her get exhausted just thinking about trying to keep up.
From head to toe, she continues to ROCK her style!
I wanted to prepare the perfect “Clean Drink Happy Hour” cocktail for my mother and ALL the mother’s out there that just sometimes need BUBBLY in their WORLD.
“CLEAN DRINK HAPPY HOUR” presents…
Blackberry Bubbly cocktail
3/4 oz. blackberry simple syrup
1.5 oz. Hendricks Gin
Champagne to top off
2 Fresh blackberries to garnish
Preparing the Blackberry Simple Syrup
1 cup of water
1 cup of stevia – We like Stevia In the Raw
2 cups of blackberries
Place all ingredients in a small pot and bring to a boil, then stirring occasionally on simmer for about 20 minutes. Strain mixture into a container while pressing the blackberries to release their juice. Place the strained syrup in the refrigerator to cool before using.
…and now for the Blackberry Bubbly
Drop 1 or 2 blackberries in your flute, add the blackberry simple syrup, gin, and top with champagne.
Poached Egg Fashionista Drizzled with Avocado
Avocado Drizzle Ingredients
Juice of 2 lemons
4 garlic cloves, diced
3/4 cup water
Blend all ingredients in a blender or food processor until smooth.
The remaining ingredients
3 slices of bacon, chopped
Fresh spinach leafs
1 large beefsteak tomato, sliced
Place eggs in poacher cups. Lay spinach leaves atop of eggs. Bring poacher pan to a boil and place egg tray in. Poach eggs for about 5 minutes for a runny yolk, or longer if a firmer egg is desired. Cut tomato into 1/4″ slices and place on plates. When the eggs are done, flip them out onto the tomato slice and cover with the avocado drizzle, then top with crumbled bacon.