Oh my fellow humans! These Poolside Cosmos are gooooooooooood. I made them at my cousin’s house. We were out in her backyard swimming, so I put them over ice in plastic wine glasses rather than fancy martini glasses. Read more
Some recipe challenges are easier than others. Making a cake from scratch is good because at the end, there is cake. But the kitchen is a disaster and I have to wash a bunch of dishes and I’ve burned my mouth because I didn’t wait long enough to let the cake cool. Making dinner items is good but dinner is dinner. And then there is getting to make really good Blood Orange Margaritas at 11:30AM on a Tuesday and calling it work. Read more
It’s highly unlikely I’m going to get anything made this week. We went to a conference last week and yesterday I realized I failed to register Six for his next jujitsu class and so I feel tired and upset with myself. Some people go into the kitchen and cook to feel better. I go into the kitchen to get chips and then I watch TV or read to feel better. Which brings us to Not This Week, part 2. Read more
We haven’t made drinks in awhile. Don’t get me wrong, we have been drinking but it’s been wine and vodka sodas. So this weekend Felicia and I juiced some lemons, bought some limoncello and made a pitcher of Contessa Garten’s (Ina Garten, The Barefoot Contessa) Limoncello Vodka Collins. I also made some roasted nuts but they were kind of gross so they are in the picture but don’t bother with them. Read more
Is there anything Contessa Garten can’t do? This Long Island Iced Tea recipe creates a delightful alcohol bomb that is easy to make. We left out the gin because gin makes me crazier than usual.
Felicia also doesn’t drink gin because she says it makes her feel weird but when we did some quick (and sober) research all we found was that gin is flavored vodka and there is no reason for it to make us any weirder. We decided the internet was a disaster of lies and left the gin out, just to be safe. Read more
Last weekend, Felicia and I went to dinner at a lovely Pasadena restaurant, Cafe Santorini. It’s upstairs, has a wonderful patio, pours a startlingly strong Old Fashioned and the stuffed grape leaves…I’m going to pause here for a minute or two and remember how delightful they were. The food was good, the service was friendly and I mentioned how strong the drinks were.
Tonight is Sunday. Next week looms, full of possibilities and pitfalls. I can’t say how it’s going to go. Maybe there will be an actual recipe here next week. Or another picture of an alcoholic beverage.
Only time will tell.
This may seem weird, but one of the things I’ve been looking forward to most about starting a business with Aileen, is attending conferences. I love conferences, at least small, relatively obscure ones. Not massive gatherings. I don’t like crowds, or lines. It’s an opportunity for a diverse group of people, with a common interest to come together and learn from one another. When Aileen was writing romance a few years back, I would go to conferences with her. I don’t write and I don’t particularly like or read romance novels, but I LOVED going to those conferences. I would sit in on sessions that I knew nothing about and just listen. Read more
Okay, full disclosure. Any sangria I drink at home comes in a bottle that I dump in a pitcher, then chop up some plums and throw them in with a bunch of ice and call it good. If the wine is suuuuuper cheap, I add 7up.
This Summer Rose Sangria from Contessa Garten is only as good as the wine you make it with. I bought yummy wine and it was delicious. There is a lot of fruit, that made it fresh and bright. I found these things that are a cross between a plum and a cherry and I bought them to go in the sangria. I ate them all the day before I made the sangria so there were no plums in mine. Older son and his friends did not notice. They drank most of the sangria and said it was delicious. These are young people just starting out after college so they are broke and I gave them free booze. It could have tasted like paint thinner and they would have loved it so I drank some and it was indeed very good. Read more
Another restaurant review instead of a recipe completed? Yes. Luckily, no other failure has been quite this delicious. This week we are in Las Vegas for a conference and rather than make two recipes and bank one for the week I wouldn’t be home I just ate delicious chicken someone else made.
How to talk about Flock and Fowl without gushing or crying? I love fried chicken. It was my mother’s speciality. Most restaurant fried chicken is greasy and the meat is dry. Not so at Flock and Fowl. They make chicken wings that will make you want to lay down and scream. Then there is slaw and potato salad and cucumber salad and a rum punch you can buy an entire PUNCHBOWL of. Everything is fresh and delicious and Felicia is looking to see if we have enough time and money to go there again for dinner tonight. It isn’t expensive but 50 bucks for two (with booze) is still a lot for a blog that makes no money. So wish us luck and if you are ever in Las Vegas, give this place a try.
I am beginning to hate the recipe challenge. Even the booze ones are a lot of work. What am I making this week? Whiskey Sours. Okay, let me get in the kitchen and juice a bunch of lemons and I’ll get back to you.
Ready to go? Nope. I need to make simple syrup. Hang on, let me go do that. I’ve never made simple syrup before. What do I store it in? I found a nearly empty wine bottle, drank the wine, rinsed it out then put the syrup in it. Let’s put these things together. Read more