Ever since I first came home with a tub of freshly ground peanut butter from Whole Foods, I’ve been meaning to give it a try at home. Peanut butter has always been a favorite of mine, but sweet goodness, the flavor and texture of just ground peanuts is magical. After making a trip to my local bulk food mecca (woohoo Sahadi’s) I came home with a big old bag of peanuts specifically for a little homemade peanut butter. It was perhaps the easiest and most satisfying thing I’ve made in long time.
The color palette is changing at the market these days.
Woohoo! It’s Friday again! This week’s happy hour is inspired by one I found in my favorite vintage cocktail book. I took a little liberty with it, switching out curaçao for cointreau. I’ll admit, I got them confused at first, but once I realized my mistake, I thought the little citrusy flavor of cointreau would work well. And it did.
Cheers! To the first real weekend of fall, my favorite season.
cheerio
makes one cocktail
1 oz whiskey
3/4 oz cointreau
dash of maraschino liquer
1
Stir all three ingredients along with two ice cubes in a metal cocktail shaker.
2
Strain into a chilled cocktail glass.
As summer is slowly saying it’s last good-bye’s, I’ve been hanging on to the last of its vegetables. Specifically, tomatoes and corn, both of which have been outstanding this year. I’ve never been a huge tomato fan, certainly not the kind of person to slice one up and eat it, but in the past few years I’ve been slowly dabbling in them finally gotten to actually like exactly that. And corn, I mean, even I (the pickiest kid ever) have always liked it. So when I saw a recipe for creamed corn in the New York Times my interested was immediately piqued. And then I read that it included gorgonzola and tomatoes and there was no question that I’d be making it.
Well it’s not everyday that a tornado comes sweeping through New York City, but yesterday that was exactly the case. Aside from some branches down, our neighborhood seemed to fair much better than others close by, so for that I’m grateful. While I’m not thrilled about that kind of weather, I am pretty pumped to welcome fall back into my life. With it’s crisp temperatures and falling leaves, it’s my favorite season. In honor of the plethora of pears and other fall fruits that are making their to the market, I came up with this little number I call hello fall.
Cheers! To a great weekend ahead!
hello fall
makes 1 cocktail
1/2 of a pear, cut into small chunks
a few rosemary sprigs
1 1/2 oz gin
1/2 oz simple syrup
1
Using a muddler, mix up the pear and rosemary until the pear has turned into a purée.
2
Add ice, gin and simple syrup and shake for about 5 seconds.
3
Strain into a dainty glass and enjoy!
I have to admit, of all the things on my 30/30 list, the asymmetric haircut made me the most nervous. Well, maybe that and driving in Manhattan (which I still haven’t done). The whole idea came about a year or so ago when my hair stylist suggested it might be a good look for me. All I could think of was my mom’s asymmetric cut back in the eighties, the one that was immortalized on her driver’s license for years after and always made us laugh. So I wasn’t exactly raring to go.
I don’t think of myself as the daring type, especially when it involves something I have to look at every day. But that’s exactly why the asymmetric haircut made it on my list. I want to be daring, or at least a little surprising. So when I went in for a haircut after a ridiculously long time without one, I asked for it.
Guess what? I love it.
Is it just me, or do the short weeks always turn out to seem like the longest? Whew! I’m glad this one’s over! This week I searched through one of my vintage cocktail books and did a little tinkering with one of the recipes to come up with what I like to call the pink devil. It’s strong and it’s pink. And it’s pretty delicious.
Cheers! To a stress-free weekend.
pink devil
makes 1 cocktail
1 oz gin
1/2 oz maraschino liqueur
1/2 oz lime juice
1/4 oz grenadine
1
Combine gin, maraschino liqueur and lime juice in a shaker over ice. Shake vigorously for 10 seconds.
2
Pour grenadine into the bottom a highball glass.
3
Strain cocktail into glass and enjoy.
As September brings the start of a new season, I find myself reminiscing about the awesome fruits and vegetables I’ve found at the market. It’s been such a good year for so many things, but for me, peaches have been the stand out star of the season. Each week I get them and am blown away by their sweet, juicy fruit. I just can’t get enough of those little orbs. Perhaps that’s why, when I saw a post over on Smitten Kitchen for peach shortbread I practically ran home and got to work. But of course I had to wait until my weekly trip to the market to pick up a new batch of peaches. Oh boy, the wait was worth it my friends. What could be better that peaches and a brown butter shortbread? This year, I’m not really sure if it can be beat.
**big sigh**. Life’s been a little tough lately… nothing extreme, just work and a nasty cold, but enough that I’ve been worn out and not into looking at my computer when I get home. I know you’ll understand… I think it happens to all of us (at least I hope so!). This week I’m pulling out another drink from the supper club, a little number that combines a delicious summer fruit with a delicious mexican beverage, alas, the watermelon margarita. A little salty, a little sweet, a little strong. What more does a busy girl need?
Cheers! To a long weekend and an even longer week behind us!
watermelon margarita
makes 1 cocktail
1 1/2 oz tequila
1 1/2 oz watermelon juice*
1/2 oz simple syrup
1/2 oz lime juice
+ salt for the rim
ice
1
Rub the rim of the glass with the lime and dip in salt. Add ice to the glass and set aside.
2
Combine the rest of the ingredients in a cocktail shaker along with some ice and shake away (for about 12 seconds).
3
Strain into the salt rimmed glass, garnish with a watermelon slice if you so desire, and drink up! Cheers!
*to make watermelon juice, combine 1 1/2 cups watermelon chunks, juice of half a lemon and 1 Tablespoon simple syrup in a blender and purée.
savory cheddar biscotti
I’ve always thought of biscotti as a sweet snack, something to have alongside a mug of coffee. Then last week I was looking at the Dining Section of the New York Times when I saw savory biscotti. Then I read what savory ingredients were involved… cheddar cheese and cayenne pepper? Genius! I love it when I’m surprised by a recipe, especially when it’s so simple. Of course I got down to business and whipped up a batch this weekend.
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