That’s right friends, it’s our anniversary today—or more accurately, our 1 Year Birthday
A year ago today, through the encouragement of friends and loved ones, I started The Culinary Chronicles to help document some of my Foodventures and to jot down some of my random musings. In truth, I wasn’t sure if I’d stick to it for long—admittedly, I kind of have a short attention span for things. But here I am, one year later loving the creative outlet that this space has given me and thankful for all of my virtual foodie friends I’ve connected with.
So in honor of our “birthday” and my deepest appreciation to my loved ones and readers, this post is dedicated to you. A TOAST —for all of your support, comments, feedback, and inspiration.
May we continue to have endless Foodventures together.
Much alohas, “N”
Serves: As many as you’re willing to share with
1 Bottle Sparkling Wine
½ Cup Lychee Puree*
¼ Cup Lychee Syrup
Take the fruit from one 20 ounce can of lychee and puree it well. Strain the puree and discard the pulp.
In a flute, add 2 tablespoons of the strained lychee puree and 1 tablespoon of lychee syrup. Top off flute with chilled sparkling wine. Garnish each flute with one whole lychee.