Mint

I love fresh mint - the smell, the flavor. I got some at the store today, and it ended up being somewhat of a debacle. The poor woman at the register had never seen fresh mint, and didn't know how to ring it up. Frantically she asked other employees - no one had ever seen a bunch of fresh mint. The manager was baffled and had to go find the mint mixed in with the herbs to figure out what to charge me. Even then, she had no idea, and instead made up a price. After 10 minutes I was too annoyed to argue. But what fascinated (and saddened) me most was that no one had ever seen fresh mint before. Granted as a child we never used fresh herbs - in fact it wasn't until college that I knew parsley was more than just a decoration for the dinner plate. But come on, mint?? At least I got it and could rush home to make mojitos (to accompany the roast lamb shoulder). :)

Prosecco: my choice for bubbly

Champagne can only come from one region in France. So everything else is sparkling wine...except for Prosecco. Italy's answer to champagne. The flavors vary as much as any type of wine. I found and love LaMarca, but for a change in trying Cupcake prosecco. I've seen their wines around and have been intrigued. And for the sake of my husband I bought it because of the name. :)

Sugar cube soaked in bitters

It's a building block for so many things. Add whiskey and a twist of lemon: Old Fashioned. Muddle with orange and add whiskey, St. Germaine and you have an Elder. But tonight I think this beauty will sit at the bottom of a wine glass and I'll pour Prosecco over top. The bubble further dissolve the cube, and you get sweet and bitter at the same time.

The Perfect Margarita

Tequila, Triple Sec, Sweet & Sour, Cuerva Gold Tequila, and a float of Grand Marnier. This is Friday!!

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