category of Talk
I love when blog traditions emerge, whether it is taking the month of August off (like the Italians) or making sure to herald Halloween cocktails each year. Some annual events/topics stick around, while others—like Centerpiece of the Month or Brown Bag Blues—go by the wayside (the centerpieces took way too much time to manage, and my brown bag blues blog finally slid into the snacks… [more]
I have been reading and cooking and learning about Indian food lately. And one of the passing comments in Meena Pathak’s Complete Indian Cooking [book] caught my attention: I don’t like to waste anything so I use the ginger peels—they have a lot of flavor.
I am always looking for ways to maximize my use of ingredients and minimize waste. Like buying whole chickens: I fabricate them and use the… [more]
You heard me right. I was messing around with pure leaf tea, and chanced a cocktail that screamed of summer: fresh brewed iced tea and watermelon. It is refreshing and light and watermelon forward. It worked. Here is how you too can imbibe on a bit of summer:
Watermelon Tea Cocktail… [more]
Pure Leaf Tea (sweetened)
Put a large wedge of watermelon in your blender—roughly 1 cup of watermelon
It is true that in the midst of everything—and there is a LOT of ‘everything’—I venture off the farm long enough to forage for urban weeds. Dandelion is one of the most pervasive weeds, and therefore easy to plunder. Did you know dandelion’s roots used to be used for a coffee-like tincture? No doubt you have heard of dandelion wine and a million other dandelion uses. You can eat the… [more]
I wanted to like whiskey. bourbon. rye. blends.
And thanks to a brilliant Manhattan made at Elemental in Seattle: I was finally ushered in the door. I finally ‘got it.’ And for a gal who claims to wield martinis, well, earning my bourbon badge was a high priority.
Suffice it to say, Manhattans have topped my personal chart: they are now my favorite go-to martini, complete with homemade brandied cherries.… [more]
I made these recently. They might be bursting with summer flavors, but the deep reddish hue screams of fall/winter. Besides, you can make it with frozen blackberries and perhaps with a sprig of rosemary—or floating cranberries—it will look just like Christmas. For Halloween I made these in a large batch, put 1-2 drops of black food coloring to darken it—added licorice legs that hung over the martini’s edge—and it became… [more]
2 cups simple syrup
6 cups pitted dark sweet cherries
2 cups vodka
2 cups brandy
1 vanilla bean
1 large cinnamon stick
4-6 whole cloves
4-6 whole allspice
Makes 1 quart Brandied Cherries… [more].
Bring sugar and water to boil, then boil 1 minute. Place cherries, vodka, brandy, 1 cup of the simple syrup and allspice, if using, in glass/ceramic storage container of at least 4 quart capacity. Cap
In my mind I hear the comedian, Jim Gaffigan (our family favorite) joking about ‘bottled’ water: ‘It’s more watery than regular water’ he remarks, as he forks over well-earned money for this bottled novelty. We mention him often in our day-to-day conversations, whether it is because we are eating bacon (yet again), cracking up about hot pockets or camping… [more].
Comedy is always welcome; we are big believers in
I am a liquids girl. While spending time on my computer, I like to have a beverage nearby. A coffee… [more], a water, some tea. In my car is no different: a coffee or water nestled into a holder. At home, dinner time and with guests: some wine, a cocktail, an aperitif. Even in college and grad school, I would make myself huge lattes—while plugging my way through homework. Plus
Merry Christmas! … [more]Normally this time of year, we would be waking up to seam-stretched stockings, whip-cream smothered hot chocolate and everyone wearing their coziest slippers—all curled up on the couch. We would each slowly open our gifts, taking our time to stretch out our Christmas morning. We would be filled with Christmas music, bacon and eggs, big smiles and cheery surprises. Our living room would be a mess and ripped