Thursday, June 13, 2013
It was a dark and stormy night. and then there was lemonade.
It appears that we are in Derecho Season here in the midatlantic, which has me frequenting my house in Maryland to keep an eye on any weather related excitement there. Here is a pic from the back yard… contact me if interested, it’s a great house for entertaining, conveniently just outside DC with almost an acre of waterfront!
So I’ve spent a couple of nights there which means in the morning I’ve no choice but to get egg sandwiches at my favorite sandwich shop there. Silesia carryout. They make killer bbq sandwiches too.
A little place with a top notch wine shop next door, all owned by a family that’s been in the area for generations. And it’s one of the only places that still brews fresh iced tea. Don’t believe me?
Either it’s new or somehow I forgot, but when I stopped by for the first time in a couple of years they also had freshly made lemonade and I couldn’t help but sweeten my XXL iced tea with some, and it was by far the best Arnold Palmer I’ve ever had!
and what a breakfast!…
Sooo satisfied was I, that I decided to make some lemonade when I got home. This is the full on, straight to the hips version. A once or twice a year version… if you blew your sugar wad on mini cupcakes and need a more figure friendly recipe, here’s a low-cal Lemonade Recipe with Xylitol.
As for me, I used a mediocre weight lifting session and swim to justify a little more of the real deal. It started with zesting lemons. I thought it might be easier to peel them, but after a few awkward peels I went to my trusty microplane. I can bang it out with that microplane. Hold it vertically with the grater facing away from you and the bottom planted on a cutting board. Then run the lemon up and down twice vertically, rotate slightly and continue until it’s zested. You can get really rolling with it.
In it goes to it’s final lemon zest resting place for the lemon simple syrup….
I did double so I have some left over and ready for another batch of lemons.
I let it cool while I juiced lemons, then mixed that business together and added cold water til it tasted like really good lemonade. I chilled it in time to go for the season’s first sailboat ride.
It was really comfortable on the water, but bringing the boat in was hot as #$*!, so this iced down carafe of lemonade looked like manna from heaven.
Brian gazed upon me as though I were Cindy Crawford in the Pepsi commercial as I walked over with our icey lemonades.
oh well, at least he got a refreshing beverage.
Homemade Fresh Lemonade
Yield: about 1.25 to 1.5 quarts
Once or twice a summer it's nice to remember what fresh, sweet lemonade tastes like. For another favorite make some iced tea and sweeten it to your liking with the lemonade for an Arnold Palmer.
7 - 8 lemons, about half zested and all juiced (should have a little over a cup of juice)
1/2 cup sugar plus 1/2 cup water for simple syrup
4 - 6 cups water
- combine sugar, 1/2 cup water and lemon zest in a small sauce pan over medium high heat, stirring occasionally until sugar is dissolved (I doubled this and am saving half for the next batch of lemonade)
- remove from heat and allow to cool
- strain syrup and discard zest
- combine simple syrup and lemon juice; add water to desired sweetness
- spike with vodka (optional)
Friday, June 7, 2013
A good friend of mine is dain bramaged. He had an oopsy on his motorcycle about 6 years ago and wound up in a coma for long enough that I was able to drive up and visit him several times at Johns Hopkins. Because a small oopsy is all it takes to go from motorcycling to brain trauma, of course you otta wear a full head helmet and be careful out there.
Anyway, since he came out of the coma he’s put in hours and hours of speech therapy and physical therapy, brain therapy, therapy therapy until a few years ago he asked me to join him in his first post-coma mini triathlon. Us beforehand…
I think that overly bright smile on me was a case of nerves. The drunken look on Corey’s face is drain bamage. He sounded drunk too ; )
Well since then Corey’s left me in the dust and finished a 7.5 mile swim across the base of the Potomac River last week! He’s also somehow managed to organize a major event in Ocean City this summer and I’m going to do my first open water swim for one mile. He and a few other crazies will be doing nine miles!! In between is the three-miler. Check it out and join us because the dollars got to the JH Brain Trauma Research Center!
Tuesday, June 4, 2013
Mothers often describe a phenomenon of forgetting the pain of giving birth, and though doubtful, I’m hoping that phenomenon will apply to my Aunt and Uncle after throwing this wonderful party.
After all, while caring for dogs cats and horses my Aunt gave birth to a son and then twins! And now one of those twins, Seth was celebrating a wedding reception on his parents’ Eastern shore farm in Maryland. It was an elegant down home DIY event with home cooking, home grown flower arrangements, a last minute frenzy and of course a smattering of animal adventures.
I drove up a couple of hours before most guests were arriving and there was last minute mulching.
Then of course I went straight to check out the tent.
Seth cut up a fallen tree to make tabletops out of hay bale cocktail tables. Loved it!
And DIY’d some cool (and windproof) wine bottle votives. When I used hay bales at the tailgate contest it turned out to be such great seating, so I immediately loved when I saw the layout of the dance floor.
Also, turns out Seth is a machine when it comes to food prep. Here is just some of what he had prepped – enough for 200 people, and this isn’t even the main kitchen! I made some salads while his brand new wife Brittany tried to persuade him to get dressed as guests arrived.
But he was still busy handling a metric ton of various meats in a smoker he fashioned from a can and a construction site lockbox. Whatever works I say, there was some gooood sshhtuff coming out of that contraption!
Everyone did their part. Here Tally the huntress contributes a small, mutilated rodent of questionable origins.
Efforts truly payed off and the farm was gracious and graceful and oozed its bucolic charm.
Even the wedding cake was homemade! She baked the layers and froze them, pulling out the day before to assemble and ice. They left it here on a kitchen table rich with history for many of us until later to carry it out. I was happy to run by and snap a shot when I was going back in for a jacket.
After a last push to get the food into the tent we got almost everyone dressed and ready to get the party started.
Look at that hair!
Brittany made these outrageously adorable menu cards for the buffet. I might have to plagiarize these…
There were cocktails…
…a glorious sunset
dinner, dancing, and as you might suspect, merriment
.. and then there were iffy fireworks out on the pond. Exciting to some, but this is about my speed at the intersection of large group entertaining and pyrotechnics so this’z all I got in the pyro photo collection.
Leftovers must have lasted a week (this was a third of them), but not Seth’s decadent Chicken and Garlic Confit. That had to be done in a day.
Bikini season schmikini season, I will be making this very, very soon and hoping that some day we’ll have another extravaganza ; )
Seth's Chicken and Garlic Confit
Written as I learned the recipe from Seth. For those of you who like more exacting measurements, I will post again after testing here.
about 16 garlic cloves per whole chicken
- season chicken pieces with salt and sear over high heart to brown the skin, working in batches if necessary
- add to a casserole dish with garlic cloves; things can be packed tightly
- add enough olive oil to almost cover the meat
- cover and bake at 350 degrees
Thursday, May 30, 2013
Okayfine, there’s nothing intrinsically healthy, organic or cheffy about a frappuccino real, fake, skinny or otherwise. They’re not even cool anymore… for as popular as Starbucks has become (it’s said they have lunar expansion plans), what was once an irritating predictor of upward mobility has become another fast food addiction, but by another price tag. Folks for whom a $4 and 400 calorie coffee is completely unreasonable are lining up.
But my concerns about mankind and the moon aside, I want me some! And whether or not you know it, you want you some. As I regularly gaze upon my coworker’s daily, ginormo caffeinated celluliter in a cup, I am as yet unready for bikini season (which begins ooofficially in two days). So thoughts of making a homemade buzzy milkshake with lowcal sweetener seem entirely worthwhile… to me anyway, but in case you still wonder if it’s worth dirtying that blender you bought for green drink I offer…
Top 10 Reasons to Make a Skinny Frappuccino
10. An almondmilkshake with a stimulant is an ‘Energy Shake’
9. It’s 5 am somewhere
8. We may not be the first to do it,but it’s still not a cake pop or kale chips
7. We’re fluent in Madeupitaliano
6. Huh, a worthwhile non-alcoholic frozen drink
5. Whipped cream, in moderation, but whipped. cream.
4. It’s a good antidote to the wine slurpy (write for further details)
3. RedBullccino is disgusting
2. The term frappuccino must get major hits on Google
1. Because we want to be rich and skinny like Bethenny Frankel
Skinnied Down Frappuccino
1 cup double strength coffee, chilled
1 cup almond milk (or whatever light milk you're into)
2 packets or about 2 tsp of lowcal sweetener, I use Stevia
3 Tbsp sugar free caramel sauce
2 cups ice
1 cup or so whipped cream, I usually do fresh by hand - good for the triceps
- combine the coffee, milk, sweetener, and 2 tbsp caramel sauce in a blender
- add ice and blend until smooth
- pour into glasses, top with a little whipped cream and drizzle with a bit of remaining caramel sauce
Sunday, May 19, 2013
The current cooking contest at FOOD52 is a challenge to use coconut. I decided to do a cross between sweet and savory and knew I wanted to use avocado and chocolate. So I came up with Coconut Panna Cotta with Avocado Mango Salad with a chocolate vinaigrette and it is goooood.
It’s also easy and made ahead… you heat coconut milk and coconut cream, combine with gelatin and whipped cream and pour it into molds, ramekins or a pan to set and that’s it. Then you can ‘taste test’ your whole way down the end of the pan.
Unmold or lift pieces out with a spatula and put on a plate. Top with salad (and strawberry brunoise (teeny tiny dice) if so inclined) and drizzle chocolate vinaigrette.
Coconut Panna Cotta with Avocado, Mango and Chocolate Vinaigrette
Yield: about 8 servings
13.5 oz coconut milk (1 can)
15 oz cream of coconut (1 can)
1 cup heavy cream, whipped
2 packets gelatin, bloom in 5 Tbsp water
2 avocados, medium dice
2 mangos, medium dice
3/4 cup strawberry brunoise (optional)
4-5 limes, juiced
4 Tbsp olive oil (the good stuff)
1.5 oz semisweet chocolate, chopped
pinch sea salt
pinches Maldon salt
- combine coconut milk and cream in a sauce pan and heat until just bubbling at the edges; remove from heat and cool over bowl of ice water
- whisk in gelatin and whipped cream
- pour into molds or a pan and refrigerate until set, about 2 - 4 hours
- Melt the chocolate in the microwave at about 20 second increments, stirring; allow to cool slightly
- Whisk chocolate into lime juice (reserving a tablesoon or two), add a pinch of sea salt and whisk in olive oil slowly to emulsify
- Toss avocado and mango with reserved lime juice
- to plate, unmold or place piece of panna cotta on the plate, top with avocado and mango salad, garnish with strawberry brunoise and a cordon of vinaigrette; finish with a sprinkle of Maldon salt
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Friday, May 17, 2013
Family’s coming for Memorial Day weekend so it’s kitchen time big time! I’ve decided to plan breakfast outside on the deck and I’m hoping that we can fire up the grill for the sausage. So I broke out my neglected copy of Charcuterie: The Craft of Salting, Smoking and Curing by Michael Ruhlman for a Breakfast Sausage recipe.
The process starts with butchering five pounds or more pork shoulder which is tedious, no way around it. But it does yield five pounds of sausage, so it goes a long way. I trim all the fat off that I can because I want lean sausage. Leaving the natural fat from the shoulder gives a juicier sausage and saves time so just bust through it if you’re not trying to make a leaner version.
I let the cubed meat chill in the freezer while I minced garlic and grated ginger. I have this grater that has the perfect size rasp on it. A microplane is too fine and the larger holes are too big. I love ginger but I was skeptical about ginger and sage for a breakfast sausage for the average appetite.
But the ginger is brilliant in it.
I doubled the amount of garlic called for in the recipe. Then I tossed the meat with the aromats, kept it in the fridge and put the grinder attachments in the freezer like I did with the bologna. Once everything was thoroughly chilled I ran it through the grinder in two batches and was ready to paddle it in the mixing bowl.
Whenever I use the paddle attachment for my mixer I flash back to culinary school and my pastry chef instructor Somchet, pronounced Saahmshet. For about a year my friend thought I was saying ‘some chef’ every time I referred to Somchet, as though there was a vast menagerie of anonymous chefs circulating l’Academie de Cuisine. But my fave misunderstanding stemmed from Somchet’s Thai accent. She would get in front of the class to do her demonstration and any time she used the paddle attachment she held it up and said ‘you get your paahdoww…’ So one of my classmates came to believe it was a French term.
So grab your ‘padeaux!’ Hook it up to your mixer and use it to mix the pork mixture with water until everything is evenly distributed and has a sticky consistency. Now you can cook it off as loose sausage, stuff casings, or do this – I rolled mine up into logs with plastic wrap.
Then I froze them and cut some discs off and cooked ‘em. The first grill test left them a little tough, but we’re going to lower the temp and see if results are better. From frozen I could saute them in a pan with four minutes per side and they came out great. The seasoning is peeeerfect.
Monday, May 13, 2013
Exploring this question was the lofty goal of a symposium I attended at University of Notre Dame hosted by the Nanovic Institute for European Studies (has link to symposium brochure). So with some jeans, high-heeled sneakers and organic instant oatmeal I hit the road.
Aside from being personally horrified out about how we’re producing and consuming food, I wanted to see the Notre Dame campus, where my grandfather was an undergraduate and played baseball until going off to war as a Marine, ultimately in Okinawa.. oh, and there was the convenient stop through my college town of Pittsburgh on the way back. But back to the horrified part.
So the US is growing increasingly urban and suburban and in the DC/Chesapeake area, I’ve seen so many small farms turn into developments. As a matter of fact and as fate would have it, I now live in such a development. So despite efforts from folks in recent years to buy food more locally, it’s increasingly difficult with the production coming primarily from large production farms while smaller ones get less assistance and struggle with challenging logistics, market factors, cicadas, you name it.
It’s all resulted in vegetables that travel way further than most inner city kids ever will, and most certainly not to the inner city kids themselves where there are the ‘food deserts,’ in which urban residents can find convenience stores and fast food restaurants on the blocks that once held grocery stores.
The good news is that there have been some creative and enterprising folks out there coming up with more sustainable and responsible ways of producing food (google vertical farming/growing); and they are ways that can be implemented on various scales and closer to people who need access to the food. Can these solutions compete with big, subsidized agribusiness? And are they possible predictors of how we’ll be making food in the future? First up that day to address it, a terribly amusing cynic.
Felipe Fernandez-Armesto, an historian of food and apparently everything else, can cruise through history of the universe like the delighted animated characters in a movie whipping around on an oh-so perilous but joyful ride. There was a ‘proliferation of lipids,’ and industrial techniques transforming the North American prairie from a desert to a bread basket. Ultimately we were concluding that genetic modifications are widening the wealth gap which leads to ‘unintended diliterious results and global violence’ as well as a ‘let’s all get to the trough’ cheapening of food mentality which ultimately equates to ‘rubbish for all.’
And before you could say poppycock, he was proclaiming the gloooories of fat with dramatic, leeengthy rolling vowels out of the side of his mouth with the grand British presentation you’d expect from such a professor – only multiplied by a factor of 10. In other words, I bought (one of) his book(s).
Stick with me! There were many great speakers but I’m growing prolific and you are probably just trying to surf the internet for good recipes, so I will cover two more dudes, briefly, and finish up with some cool links and a Breakfast Sausage recipe that I’m trying out this week while I make plans for Memorial Day weekend entertaining. [Though if you're interested in more, drop a line because I've got more.]
But first! If you don’t already know about Will Allen, his urban farming and Growing Power in Milwaukee then you must click the links and buy his book as well.
He is a hero. I was thrilled to meet him at this symposium. He took time to talk with any of us who were interested and his story is fascinating. I was born in ’70 and grew up just outside Northwest DC and have really never heard the personal stories about how the area became home to so many freed slaves from the South and that Will Allen and his classmates transferred from from a segregated school to sophomore year at Richard Montgommery High in 1964 when it became integrated.
Here is a terribly blurry picture I took with the flash off. I did not inherit my father’s surgeon hands, but hey, it’s a picture of Will Allen at our meeting.
Another pioneer in urban gardening and farming, and self titled Gangsta Gardner, Ron Finley is revitalizing and providing food for urban areas in LA. And he’s a hoot, so subscribe to his newsletter and also read ‘Drive-Throughs are Killing More People than Drive-Bys.’
Check out Bell Aquaculture, a land-based, sustainable fishery. They’re growing perch like those that are indigenous to the Great Lakes in great quantities and in ways that prevent any escape of farmed fish into the wild or for wild fish into the farming system. All of this somehow allows them to raise these fish without any antibiotics. I had some of their perch for lunch that day and it was delicious.. of course I chowed down lunch and didn’t take pictures until I was just about decimating this rhubarb pie.
Alright, one last wonderful thing to check out: this beautiful community Prinzessinnengarten that was created on a neglected, bombed out site in Berlin…
… and then go buy yourself about 5 pounds of pork shoulder and trim and cube it up because we’re going to have Breakfast Sausage with biscuits soon. In the meantime and in the interest in having one decent picture, I’ll end with a picture of returning home to our river beach and many blessings.
Breakfast Sausage with Fresh Ginger and Sage
I'm going to attempt to grill mine, which is likely to have modest results at best, but breakfast sausage can be used any which way. Just use it as crumbles or form patties or stuff it into sausage casings. My plan is to roll mine into logs in plastic wrap and then freeze them so I can cut disks out of it. I might throw it on the grill semi-frozen to help it keep together. I'll follow up soon!
5 lbs/ 2.25 kilograms boneless pork shoulder, diced
1.5 oz/ 40 grams kosher salt (about 3 Tbsp)
5 Tbsp/ 50 grams ginger, peeled and finely grated (or 1 Tbsp ground dried ginger)
5 Tbsp/ 50 grams fresh sage, finely chopped
1 Tbsp/18 grams garlic, minced
2 tsp/ 6 grams ground black or white pepper
1 cup/ 250 milliliters ice water
20 feet/ 6 meters sheep casings, soaked in tepid water 30 minutes and rinsed (optional)
- combine all ingredients but water and toss to distribute the seasoning; chill until ready to grind
- grind mixture through the small die into a bowl set on ice (keep everything cold - I chill my grinder attachment)
- add the water to the meat mixture in the mixer bowl and mix with paddle attachment until the liquid is incorporated and the mixture has developed a uniform appearance, about 1 minute on medium speed
- saute a small portion of the sausage and taste for seasoning; make adjustments to mix as needed
- stuff sausage into the casings and twist to 4-inch/10 cm links, or shape into patties; refrigerate or freeze until ready to cook; or roll into a log, wrap in plastic and freeze, slice into patties
- gently saute or roast the sausage to an internal temperature of 150 degrees F/ 65 degrees C
This recipe is from Charcuterie: The Craft of Salting, Smoking and Curing by Michael Ruhlman and Brian Polcyn
Friday, May 3, 2013
Apparently when a nice Catholic girl sets down her pink Kate Spade and out of the blue starts dropping f-bombs like some insane hockey dad, it can be shocking to some people. Who knew?
The other night I was chatting with someone I’ve known for about a year and whom I hope to know for a long time. As a matter of fact, I was feeling so good about our friendship that I felt free to use my more colorful word choices. Somehow I have developed the notion that using profanity with someone is kind of like moving things to a more intimate friendship, like sharing a secret about your past, or that you like Yanni, or a flask or something.
So time it seemed, in my friendship with this person to make a conversation ‘funnier’ by lacing it, intensely with expletives. It went over like a lead f*&$ing balloon. He was stunned, unamused, and disappointed. Dis.a.ppointed. When I apologized he said it’s just surprising after you’ve had someone on a pedestal.
Yes. Apparently I had been on a pedestal. Which is great to learn of course, but, I just wish I had known, for at least a short while, that I had been there, before I hurled myself off of it. Some external validation would have been nice for an insecure nut like me before the self-flagelating phase began. Oh, well, they happened simultaneously and now I’m off my pedestal and back here on terra firma, having a blogging (personal, professional etc) identity crisis.
I imagine you’ve noticed that I’m not one of these gals who posted beautiful pictures of their children’s birthday parties and was OOOhverwhelmed with response from the whole worldwide web. I wasn’t one of the first 3,000 people to blog cleverly used mason jars or kale chips. I’m not vegan, I’m not in a restaurant, not allergic, not political. I’m part writer/publisher from my Discovery and National Geographic days (oh, and school), and part chef who thinks profanity is f$%^ing funny.
Here is one of my favorite Onion headlines of all time. The s-bomb is everything. And then there’s this guy http://thugkitchen.com who’s prolific potty mouth makes his blog a total hoot, and got him a shout out on national television from Gwyneth Paltrow.
His recipes look good too, so now I hate him. From what I understand, harboring tremendous resentment towards someone who is successful is a good way to ensure my own success. Energy well placed I call it.
So anyway, I am at crossroads. Keep it ‘professional’ or let it all hang out? Do I need a super salient blog identity? Do I get a degree in SEO? Do I, do I …. wait, I need more m&ms to think about this shit.
Oh, and I need to rinse my rice.
Dinner tonight is Persian rice, lucky us. And first – the night before or the morning of, you rinse and soak the rice. Running warm water and your hands through the rice is a nice, meditative way to think about what the hell you’re gonna do to make a living. Yoohoo.. Gwyneth, I’m heeere!!
She’ll write soon I’m sure. In the meantime, we’ll finish up this dirty talk with some squeaky clean white rice. First measure 3 cups of basmati rice into a a bowl or container – if you have one with a lid, that’s best. Then put the bowl in the sink and run lukewarm water into it. Agitate the rice slightly. The water will look cloudy and if you take a picture with the lights on right above and behind you, your big-ass shadow will be in the picture. You can relax now Annie Leibovitz. Your career is safe.
Pour off the water, rinse and repeat (literally) 4 more times until the water is much clearer. Like this:
The rinsing helps get rid of extra starch and soaking the rice in salty water helps toughen each grain of rice slightly so that when it’s cooked the grains are all separate and the rice is like sand. It sounds like a lot of salt, but most of it goes out with the water when you drain before cooking.
more soon from Identity Crisis Kitchen : )
Prepping Basmati Rice and Basic Cooking
Prep Time: 10 minutes
3 cups basmati rice
2 Tbsp salt
8 cups water
- rinse the rice 5-6 times until water runs clear
- cover rice with 8 cups water (or as covered as you can get) and salt and allow to sit overnight or for at least 2 hours
- to cook bring a large pot of lightly salted water to a boil
- drain the salty water off of the rice and cook in the boiling water for about 7 minutes; cook it the way you do pasta
- remove rice from the pot
Wednesday, May 1, 2013
I’m thinking about hosting a small breakfast for Wimbledon viewing this summer so I experimented with making a Pimm’s Cup, one of the staple drinks at Wimbledon, polo matches and summer parties in England. I’ve had them when visiting England and at a wedding last year, but I’ve never made them. Naturally there are several versions, but since I have been toying with homemade ginger ale anyway I gave the Pimm’s Ginger version a whirl.
I’ve had plans to post about homemade ginger ale quite a few times, but none of my results so far were web-worthy. This time I simply made a ginger simple syrup and the experimental cocktail went down easy! I peeled and sliced the ginger and combined it 1:1:1 with water and sugar and let it simmer for about 45 minutes.
Quite honestly, I was lazy and haven’t strained it yet. I just scooped around the ginger slices to get the syrup to make the cocktail.
Also on the scene was my beloved Soda Stream (wish I had one of the new slick looking ones). I whipped up some carbonated water and then it was 5 o’clock somewhere. I’ve been noodling through the table/decor.. should I tell folks to wear whites?! Would that be fun or annoying? At any rate, I decided to see how I could incorporate the purple and green Wimbledon colors. So I found some lavender colored hydrangea with nice green leaves…
And I try to limit how much I use cut flowers and rely more on produce and plants for decorating. Fortunately citrus plays well into the color scheme. I call them Wimbledon Green Limes, and Tennis Ball Yellow Lemons.
I also have this new fruit infusion pitcher and I’m so into it I might need to get one or two more. Right now I’m using it for lemon water, but I also want to do strawberry water, cucumber water, fruit infused tea, and it could be great to make a full batch of Pimm’s cocktails in one of those pitchers and have the fruit and mint in the infuser.
I’m still working out the menu, but I’ll try homemade English muffins soon, and try to decide what kind of strawberry dish I want to do. Those are probably must-haves.. the other 400 menu ideas will have to be edited between now and my fav sporting event of the summer. Don’t you want to host a Breakfast at Wimbledon party?
Pimm's Cup with Homemade Ginger Ale
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
1 cup ginger, peeled, sliced thinly
1 cup water
1 cup sugar
1.5 oz Pimm's liquor
4 oz club soda
2 tsp ginger syrup (or to taste)
squeeze of lime
- combine the ginger, water and sugar in a pot, bring to a gentle simmer and cook for about 45 minutes - long enough to infuse ginger flavor, but not so long that syrup gets too thick
- allow syrup to cool and strain
- to make cocktail fill a glass with ice and add Pimm's and club soda
- spoon syrup in and allow to run down the side of the glass
- give a quick stir, squeeze in lime juice and mix in mint
Tuesday, April 16, 2013
This was lunch today and it was good. reeeally good. The chef/owner, Nathan Anda and I worked in the kitchen at Equinox together. I don’t think that’s where he learned his charcuterie, but he learned it somewhere because my sandwich was perfect. If possible, visit Red Apron Butchery and get a beer with your sammich for goodness sake.