Cosmo

There is something quite refreshing about a classic like the Cosmo. Good vodka, Cointreau, cranberry juice and lime. So simple, do delicious. It just screams "Thursday!"

Cherry pitter

How my life has changed since my friend Holly gave me a cherry pitter. Days of slicing the cherries in half and digging out the pit are long gone. No more stained fingers! And I'm done in a fraction of the time. So simple, yet so pleasing!!

Martini

So simple, so elegant. Old-school thought insists a true martini should be gin-based, but I'm of the new school of thought - vodka all the way. There's something seductive about the way a person cups the cool glass as beads of perspiration form from the chilled vodka inside. Traditionalists will argue that it's not a martini without vermouth, and I would argue back that I need nothing more than Grey Goose vodka with a small splash of olive brine to make it dirty. Shaken, not stirred, and poured into a glass over three olives. Olives with pimentos should be the last choice - only if there's nothing else to use. Instead try whole green olives that encourage you to suck the meat off the pits. Or better yet, olives stuffed with something that will also lend a hint of flavour to the vodka. Bleu Cheese stuffed olives are a definite favourite. However right now I'm thoroughly enjoying olives stuffed with jalapeños. A lovely spice to an already perfect martini.

Indulge. Enjoy. And for the love of god use a good vodka!!

Quietly returning...

It's been forever, but I've had some fantastic food & drink moments that are begging to be shared.



Gin & tonic



Blood oranges



Live crabs



Stout after a hike



Robust red after a hike



Baby bok choy



Ramps



Holly and I after a day at the farmers market



Raw oysters



Portland is a city of beer



VCR at home



Scotch and port

Bacon Frosting

An early stocking stuffer gift from keith. Interesting idea - there seems to be bacon flavoured everything nowadays. But I urge you, with every bit of my being, don't try this! For the love of god - it took straight whiskey to get rid of the ick!!!!

Hot Buttered Rum

I can only guess that this drink was created when butter was expensive and rare in many households. Surprisingly smooth and comforting! The only other time I had one it tasted like I was drinking melted butter. This one has a great balance! 1 teaspoon brown sugar, pour in 4 oz hot water to dissolve the sugar. Add 2 oz Dark Rum, place 1 Tbl pad of butter on top to melt.

Cookbook Review: The Encyclopedia of Sandwiches

Another cute and interesting cookbook from Quirk Books. At first glance I thought "oh great - a sandwich cookbook. I can put anything between two slices of bread and call it a sandwich." But alas, the cynical voice inside my head was quickly brought to heel. And that was just because I read the introduction! Side note - I always read the introduction in a cookbook. It gives you insight you might not necessarily gleam (especially if the cookbook isn't organized properly). Susan Russo obviously loves sandwiches - but not just their construction, their history as well. Right away she tells you how this book is going to be different from the others you've seen - this will be the sandwich book to rule all other sandwich books.

What I found most fascinating about this book was that along with every recipe, the author gave us something juicy to read as well. From discussing the origins of the sandwich in question, or talking about the regional influences that helped bring about something as fascinatingly foreign to Americans as the Chip Butty (I'm not going to deny that I've secretly been craving the Chip Butty since I read about it...page 92 - bread, butter, and hot french fries - is that enough to get your mouth watering?), the book is filled with fascinating information about sandwiches. And why are you reading a cookbook about sandwiches if you don't desperately want to know more about them?

The recipes are to the point - it's hard to screw up a sandwich (I say that, and then watch me try to make the 1950's inspired Sandwich Loaf that resembles a layer cake in sandwich form). They're also approachable, and entertaining. This book delivers on it's promise - the sandwich is "among the most democratic of foods. They're perfect day or night." I can easily remember a time when I've had a sandwich for breakfast, lunch and dinner (not all in the same day, of course). And if you don't want to make a sandwich after flipping through this book, I'll be greatly surprised. Not just because of the read, and the recipes - but because of the drool-inspiring photos of each and every sandwich described in the book (photography by Matt Armendariz). The cookbook in all is lots of fun, and even inspirational - it's time I finally learned to make my own Oyster Po'Boy at home instead of waiting for those rare moments when I see it on a menu somewhere!

Scotch, frozen stones, & GT Magazine

This was my last Friday night after work. Lovely.