Friday, July 1, 2016

NOLA, Nawlins, New Orleans, Louisiana (Partie Un)

As I upload the photos here to P&P, I am realizing that perhaps this trip needs to be at least two posts similar to how I did Turkey - Part 1, Part 2, Part 3 and Part 4...

So here it is, our beloved NOLA - Part One (or as a nod to the French heritage of New Orleans, Partie Un or as in the Mardi Gras fashion Party On - you choose).

This city is so special, I have wanted to come here since I was 17 years old. That is the age I was when I read "Interview with a Vampire" by Anne Rice for the first time. Indeed the city is as Louis and Lestat described it but now I have my own perspective. It was an excellent trip and I hope we can visit again soon. 

We stayed at an excellent boutique hotel called The French Market Inn. I am reluctant to tell you guys about it, because next time we go to NOLA, I want to be sure I can get a room there again. It has excellent Louisiana architecture, a sweet, refreshing, bijoux pool, brick work and courtyards everywhere. Plus, it's centrally located without being directly on top of everything on Bourbon St and it's clean as a whistle. And the cherry on top, the staff is impeccable, from manners, to welcome to concierge if you're not sure what to do. I feel like I'd go back to New Orleans just to stay at this little place.

The view from our sweet room.
The New Orleans sky.
The beautiful courtyards at The French Market Inn

Day 1, Tuesday: After we got situated at the hotel, we decided to walk the city for some food and to see where NOLA's energy would take us. We snuck into a tiny place that was not on our list of must see's. But both the husband and I are drawn to organic experiences of what it might look like if we lived in a place. The Chart Room would likely be a place we would frequent if we lived in NOLA. Oddly, it was a place we frequented even just for the four nights we were there and we sort of called it home base.

Our first meeting of the famed New Orleans phrase at The Chart Room: "Laissez les bon temps rouler!"
Translation: "Let the good times roll!"

After our beer at The Chart Room only a few short blocks walk was the Hotel Monteleone. The Carousel Bar they say is a must see and the must drink is the Pimms Cup. The fates were on our side because we got a seat as soon as we walked in. It was the best Pimms Cup ever and it is a cocktail I'm going to add to my regular rotation.

One of the embellishments at The Carousel Bar.

Starving, we headed off down Bourbon Street for some food. We had been told by a friend of friend to stop by the Verti Marte. We were salivating at the thought of Po-Boys so we ordered 2. We were told to get the "All That Jazz." The thing was the size of Florida but we had no idea it was going to be so huge. Needless to say the second Po Boy (plain 'ol shrimp) went (unfortunately) to waste. We walked and we walked and the night came and I got a whistle from a man on  balcony (victory) who said, "Hey good lookin,' you want some beads?" "Of course," said I! (VICTORY)! I mean c'mon, some dude thought I was cute, whilst I walked with my husband and from the distance of a balcony. Did I mention victory?

We stopped at one more little joint, 801 Royal. The woman behind the bar flung me their special and as she set it down in front of me, she said, "Might want to stir it sweetie, I put a good lot of Moonshine on there." Giggle. I just wanted to experience the freedom of ordering and then taking an adult beverage in a to-go cup.

Just a small pic here. In a to go cup with a lot of moonshine.

Day 2 Wednesday: We woke up pretty late for our usual standards of 7AM or earlier. It must've been 9AM by the time we got out the door. We went in search of breakfast or brunch. We headed to Marigny, a little borough just at the outskirts of the French Quarter. A friend suggested that we go to The Ruby Slipper. We got in the door and Bulent looked at me and said, "Hey, there was a little place just a block away. We passed it on our way here. Let's check it out." He is all about an "off the beaten path" experience and so we ventured. Although I was a bit torn. I really wanted The Ruby Slipper. I have a big running list for stuff to do on our next trip there.

The great business card really says everything you need to know. Look at that little girl with her confirmation veil and those other little hooligans and the mother's expression - oh the mother's expression.

On the outdoor covered eating area at the "new" place was a lady sitting with her phone enjoying the sunshine. I tried to stumble into the little place but the door wouldn't budge. I was pulling and pulling. The lady in front said, "push, lovebug, push!" And so I did and in we went.

Horn's was magnificent! Not crowded but clearly locals attending. The service was good, the dining room clean and the food outstanding! Fresh flowers on the tables and $3.00 French 75's? YES PLEASE! Plus Kappa (the owner) is warm and wonderful. I wanted her to be my friend. I told her if she's ever in CA to look us up. She said, "K.I.T.!"

After breakfast we simply wended our way back to the quarter. We saw some lovely things. An art gallery featuring New Orleans artists. We met a woman there who made some suggestions and we walked a bit more. Bulent found himself sitting at Lafitte's Blacksmith Shop.

And then we went to The French Market. And we walked around vendor booths and had a melon daiquiri and walked more. We walked down Decatur St. and went to an excellent, eclectic store called Milk Studio and another store which was sort of an artists mall. And here are some of the treasures we found there:

Disappointingly I do not know the name of the store nor the artist that painted this.
We walked still, yet more. And looked at beautiful architecture and sensational signs and delightful colors. And then headed to the Historic New Orleans Collection. An old historical collection begun by a general and his wife in 1966, the collection boasts fine old cartography, little known historical facts and utterly knowledgeable docents who are kind and hospitable and the best part - it was free!

Sadly, this was the only photo I took there. I wish I had taken more but I was transported to another world without phones but dusted with voodoo, immigration, the Louisiana Purchase, the Spanish occupation of the city and so on. Nevertheless, as my husband's totem is a lion, I took it for him and I love the composition.
We left the museum hungrier than bears edging dangerously close to hangry. I had to run back to the museum to ask where we could get great seafood. One of the docents pointed us in the direction of Felix's. Turns out it was one of my favorite most memorable parts of our trip. We sat at the bar. It was comfortable cool and super casual and we made friends with Faye, our bar tender. She was fantastic! She told us little stories and made some great suggestions and I truly felt a connection with her. If you go there you will truly feel NOLA - no bullshit there. It is a real place. Not too many tourists, excellent food and good prices but the best part was the spirit.

We enjoyed our lunch to the max! We left Faye behind and stepped out into torrential rain. I was glad that Amy reminded me to bring the umbrella. But like other tropical places, it rained very hard for ten minutes and then the sun came out again. Here is where some people might complain about the humidity. Not me. I love the warmth, the steady heat. We simply soaked in the climate (punny) and continued to walk.

Finally we made it back to The French Market Inn and took a rest at the pool before heading up to our room to clean up for dinner. We headed to dinner at Cane and Table on Decatur. It was good. The drinks were delicious but the atmosphere was so old world, that it was truly an escape. Amy suggested this restaurant to us (along with The Ruby Slipper) and it did not disappoint. I had a Rum Punch and some fancy hush puppies with a green tomato remoulade.

The end of our evening came again after a short, beautiful walk, in front of St. Louis Cathedral to have a final night cap at The Chart Room. More tomorrow. Laissez les bon temps rouller!

Tuesday, June 14, 2016

Summertime Cocktail - Ginger Juno

Yep. It's summer. Hundred degree weather is here and while some folks don't like it, I get excited to be warm, to not have to carry a sweater or a jacket and to have a tan, a pool and an adult beverage.

I recently went to the River City Marketplace and saw some cool stuff and learned some new things and met some clever people.

One of my favorite vendors there was a gentleman named Gabriel Aiello. Cool dude, makes cool stuff. Since we are in the farm to fork capital he has capitalized on the foodie nature of our town. He makes shrubs, soda mixes, syrups and cocktail mixers under the Burly Beverages title!

I brought home my very own Burly Beverages Ginger Soda Syrup and Gabriel and I had a lovely talk about the Feverfew herb.

The Ginger Juno
 It was a delicious thing. I say was, because it was gone in just about 2 days. In that 2 days, though, I was able to make a serious cocktail from the Ginger Beer Syrup; I call it the Ginger Juno. It's a "burly" girly drink, hence the nod to Juno (protector of women), it's pretty, it's tasty and it's easy to make.

Burly Beverages Ginger Beer Syrup
Sparkling Water
Strawberries (for muddling and for garnish)
Gin (I like Hendricks) or
Vodka (some people do not like gin)
1 vanilla bean

In a cocktail shaker-
2 oz. gin or vodka
1 oz. Burly Ginger Beer Syrup
Shake well with lots of ice

In a large glass, muddle strawberry
Empty the seeds from a vanilla bean but keep the seeded bean for garnish
Add a huge ice cube to the glass and pour shaken mixture over ice and muddled strawberry and vanilla.
Add a splash of sparkling water - I mean it's like giggling water - what's not to like?
Garnish with a cut strawberry and the vanilla bean.
Drink it and follow it with another and then another.

Friday, May 20, 2016

Strawberry Shortcake Torte

So here is a little ditty of which I am quite proud. (Tara, that's the good English). I call it a Strawberry Shortcake Torte. When I make it again, I will tweak a couple of things in the recipe. For haste, I used Pillsbury Pie Crust. Next time I'll use my mother's short crust recipe (still hasty) and I'll make it taller, much like my Peanut Butter Cocoa Torte.  But for my first go at an "in my mind, made up recipe," it turned out tasty and (bonus) Bulent loved it.

Mom's Short Crust Recipe


2 cups all purpose flour
3/4 cups butter, softened
1/4 cup vegetable shortening
1/2 tsp. baking powder
1 tsp. salt
very cold water


1. Sift flour, baking powder and salt into a food processor (Mom never sifts, she just throws it in there). Pulse once.
2. Add butter and shortening. Pulse until crumbly.
3. Add water just until ball forms - *caution - do not make the dough too wet.
4. Roll dough in plastic wrap and refrigerate for at least 30 minutes.
5. Roll out and line the bottom (and sides) of a spring form pan.
6. Bake at 375 F for roughly 20 minutes. Keep an eye on it though. And remove it from the oven when it is toasty and golden.

If you prefer a sweeter crust for your fruit pies and tarts, you know what a fan I am of Add A Pinch -and her sweet short crust is excellent - so you can use this one instead if you want. I will use Mom's as an homage and because it's easy for both sweet pies and savory treats.

Strawberry Filling


4 oz. cream cheese
3/4 cup confectioners sugar
2 cups sliced berries
1 pkg. Strawberry Jello
1/2 t. Almond Extract
1/2 t. Vanilla Extract
1 1/2 cups heavy cream
Juice of 1 lemon


1. Slice strawberries and squeeze lemon on them, set aside in the fridge.
2. Cream sugar and cream cheese together until smooth.
3. Add 1 cup cream and extracts to cream cheese mixture, combine.
4. Pour cream cheese mixture into baked, cooled short crust. Put in freezer for quick set.
5. Prepare Jello using directions on box. Add a splash of heavy cream to make it pink.
6. Add strawberries to Jello.
7. Pour jello mixture onto cream cheese mixture in the short crust gently.
8. Refrigerate until set.
9. Whip the rest of the heavy cream.
10. Remove the set tart from the refrigerator and garnish with whipped cream, mint and a berry.

Tuesday, April 26, 2016
Friday, April 22, 2016

Cinnamon Blondies

I love cinnamon. The smell of cinnamon, the taste of cinnamon, anything (sweet or savory) with cinnamon in it. In fact, my next food post may be my Arabic Rice, which I swear,  is the reason my husband loves me, and guess what - yeah, cinnamon - main ingredient.

But for today, have these Cinnamon Blondies. 

That ooey gooey cinnamon ribbon in the middle cannot be topped. But if your on a diet, keep on moving because these ARE NOT waistline friendly. They are as rich as rich can be. Moist, flavorful, delicious. And if you love cinnamon like I do, a good quick cinnamon fix. I should call them Cinnamon Crack Blondies because you become quickly addicted and cannot stop at one.

Of course, I searched the 'ol Pinterest and came across Sally's Baking Addiction for a recipe that was quick and easily adaptable. But I did not use Sally's recipe as she had it. Oh no, you know how I love to make mischief and appropriate someone's good idea and mold it to suit me, right?

Ingredients for Cinnamon Blondies:

2 1/3 C flour
1 1/4 tsp baking powder
Pinch salt *see note
3/4 C salted butter, softened
3/4 C packed brown sugar
2 large eggs, room temperature
2 tsp vanilla extract
Scant 1/2 C white chocolate chips (optional) **see note

Ingredients for Cinnamon Ribbon:
3 tsp cinnamon
1/2 C granulated sugar

Directions for Cinnamon Blondies:
  1. Preheat oven to 350F degrees. Spray an 11x7 metal baking pan with Pam Baking. Alternatively, you can line the baking pan with parchment leaving enough overhang on the sides to easily pull the blondies out of the pan and cut. (This is the method Sally uses, but I'd rather not incur the hassle or the mess).
  2. Combine flour, baking powder, and salt. Set aside. 
  3. Beat the butter on high speed in a large bowl until creamy. 
  4. Add sugars and beat until light and fluffy. Scrape down the sides and bottom of bowl as needed. 
  5. Beat in the eggs and vanilla on high speed, scraping down the sides and bottom of the bowl as needed. On low speed, beat in dry ingredients until just combined. 
  6. With a large wooden spoon or rubber spatula, fold in the (optional) white chocolate chips.
  7. Spoon half the batter into pan. It will be a relatively thin layer, but try to spread it across the pan evenly. 
  8. Make your cinnamon ribbon mixture and sprinkle on top of bottom layer, reserving enough to cover the top as well.
  9. Spread the remaining batter over top of bottom layer that has been sprinkled with the "ribbon mixture." 
  10. Sprinkle the top with remaining cinnamon-sugar.
  11. Bake for 30-35 minutes or until golden brown and a toothpick inserted in the center comes out clean. 
  12. Cool completely.
*Just a pinch - literally. You already have salt in the butter.
**The white chocolate chips make these sweeties too sweet for me. I do not love a cloying mouth feel so all the subsequent times I have made these, I simply omit the white chocolate chips altogether. Feel free to do the same.

Saturday, April 2, 2016

Toast and Jam Bundt Cake

For Easter I set out to make a great cake. I found an extraordinary white cake recipe here at Add A Pinch. Robyn actually calls it "The Best White Cake Recipe {EVER}!" And I have been making it for about a year, ever since I found this excellent resource. 

I use the EXACT recipe Robyn has on Add a Pinch. If you sway from it, it simply wont turn out how you want it. It won't rise just right, or it will be overly dense and not moist or any other combinations of imperfect. I make this when I entertain so perfection and excellence are my aim. You will not be sorry. On a side note, I am not a baker. As you've seen here at P&P, I can cook like a boss (I have quite a tribe of awesome cooks who guide me every step of the way - Mom, Berrin, Amy, Tara and Muberra) but a baker I am not. Nevertheless, this cake has never done me wrong!

Toast and Jam Bundt Cake
  • 1 cup (2 sticks) butter, softened
  • ½ cup vegetable shortening
  • 3 cups granulated sugar
  • 5 eggs, room temperature
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup whole milk, room temperature
  • ½ cup buttermilk, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup jam, jelly or preserves (I like seedless Strawberry, but Amy suggests Lilikoi (Passion Fruit) curd. I looked high and low for Passion Fruit Curd. If you have some time before you make this cake, you can get it for yourself here or here). I, too, will use it next time. The Passion Fruit is a crowd pleaser in my house and I think it makes for a more exotic cake. 
  1. Preheat oven to 350º F. Prepare a bundt cake pan with nonstick baking spray or coated well with shortening or butter and floured, taking care to remove all excess flour.
  2. Cream together butter and shortening until light and fluffy with an electric mixer. Slowly add sugar one cup at a time, making sure to fully incorporate each cup before adding another. Add eggs one at a time, making sure to fully incorporate each egg before adding another.
  3. Sift together flour, baking powder, and salt. Pour milks and vanilla into measuring cup and whisk together with a fork. Add to butter and shortening mixture alternately with milk mixture, beginning and ending with dry ingredients.
  4. Gently stir all ingredients until well combined. Stop mixer and scrape down sides and bottom of bowl, making sure to have all ingredients mixed well.
  5. Pour 2 cups of batter into pan, evenly distribute the jam on top of the batter you've put in the pan. Then continue to pour the remaining batter into the pan. But do not overfill pan or you will have some overflow.
  6. Bake for 90 minutes (turning bundt pan several times while baking) or until a toothpick or cake tester inserted in the center comes out clean. 
  7. Remove and allow to cool a bit in the bundt pan (about 10 minutes), then cool completely on a wire rack.
  8. Frost cake with Strawberry Cream Cheese Buttercream (as pictured above - recipe follows) or a lemon glaze (as pictured below).

Srawberry Cream Cheese Buttercream Frosting
  • 1/2 cup butter, softened
  • 1/2 package cream cheese, softened
  • 1/2 cup Strawberry Jam
  • 2 1/2 cups confectioners sugar 
  • Heavy cream to thin to desired consistency
  1. Beat butter and cream cheese together until well combined
  2. Add in the Strawberry Jam and continue to mix
  3. Add the confectioners sugar 1 cup at a time
  4. If consistency of frosting is too thick, add the heavy cream until it is thinned to a texture/consistency that you are happy with.

Wednesday, March 18, 2015

People - heneedsfood.

As you all know, I fancy myself a gastronome. Unfortunately, I have been in the kitchen quite a bit but have not documented anything of late. I'm not sure why. I made an astounding Italian soup with Swiss Chard and white beans and delightful organic mild sausage. I made a mushroom and asparagus risotto - super satisfying and rich for our first al fresco dining of the season (I'll make both the soup and risotto again and post my recipes soon - so I've not included links here as I'd like to get my own recipes on here for those). And I made a couple Turkish meals while our niece (Ecem) visited us from Quinnipiac University, which included KofteDomates Pilavi, Karniyarik and Irmik Helvasi! Just last night I made Almond Butter Chocolate Chip Cookies. But none of them, sadly, did I record for P&P. And perhaps that is a good thing - maybe I haven't been terribly inspired to write things lately after my rejection from BlogHer. Or perhaps, my inspiration has waned or I should consider my lack of time - regardless of the reason, I have not discontinued my use of the good old Pinterest - a treasure of inspiration on every pinboard - and it did not disappoint today! I was wanting a clever supper for the husband and I this evening, heavy on "light fare" and heavy on taste. I was stumped until a photo came up "Oyster Mushrooms and Swedes on Toast." I swooned. If your not sure what a swede is, here in the states we call them Turnips. The recipe was created by John Bek, an extraordinary epicure and the founder of heneedsfood - a written account of his culinary delights. His recipes are different but not weird, his instructions are precise but not snooty and his photographs are amazing. And the website itself is a virtual holiday to somewhere else; it is so well done, you can get lost in heneedsfood pages for quite a while before checking to see how long you've waited before indulging in something delicious. It was only fair that I post about John and heneedsfood and catalog the post under "People" and "Gastronomy." He is not just an amazing former chef and current photographer but his roots are Croatian and he is a first generation Aussie. Go see, but do not visit him there if you are hungry.

Oyster Mushrooms and Swedes on Toast by John Bek at heneedsfood.

Wednesday, March 4, 2015

A Springtime Cocktail

My friend Manny and I have decided that this "in between seasons time" is a difficult place to be for many, firstly, can be difficult but with a little cultivation can be really creative and cool.

I think cuisine and libations can be equally as challenging and we can get equally creative. For instance, A gin and tonic is strictly a Summertime drink for me, as is a Shandy (a nod to Sacramento Beer Week - I am more a hard cider girl, the perfect Autumn drink), Where a Hot Toddy or Mulled Wine are strictly Winter drinks. But what should we drink in the Spring? For me, I love the Antoinette. It's refreshing and it's got a no nonsense kick. It seems perfect for this time of year just before the time Springs forward. It's clever, unusual and a mixologist's idea of sophistication, I would guess. Try it. You might like ti. If you do, let me know what you think.

Thursday, January 1, 2015

Sweet Winter Pie - A Pear Cranberry Treat

If you like pears and you like cranberries, you will really, really like this wintertime dessert.

Those succulent pears, the tart cranberries, the hint of Cardamom and the Streusel topping was like Christmas in my mouth!

It is a sweet I served after Christmas dinner but it is so easy you can serve it any old time you want. It's especially good with a dollop of whipped cream but my dad loved it with some vanilla ice cream. It's excellent warm or at room temp and keeps very well in the fridge.
I say, make a rich beef stew and follow it up with tea and this Sweet Winter Pie!

Sweet Winter Pie
(Pear and Cranberry Pie with Streusel Topping)

Pre-heat oven to 350 F.

Streusel Ingredients:
1 cup flour
1/2 cup rolled oats (I use quick cook)
1/2 cup packed brown sugar (light or dark - doesn't matter)
1/4 tsp salt
1/2 cup butter melted

In a medium bowl, mix all ingredients together until crumbly, set aside.

Pie Ingredients:

At grocery stores in the colder months there are typically bagged Anjou or Bartlett or Bosc Pears. Any of these varieties will work for this pie. I love the Bartletts and they were $2.69 at Trader Joe's, so there you have it. (If you cannot find the bagged pears, use about 7-8 medium sized ripe pears; not mushy but ripe).

Peel, core and chop all pears.
Rind and juice of 1 orange
1/4 cup flour
2/3 cup sugar
3/4 - 1 cup dried cranberries chopped
1/4 tsp. ground cinnamon
1/4 tsp. ground cardamom
1/4 tsp ground nutmeg
Pinch salt
And...Trader Joe's Pie Crust 


Unroll 1 pie crust and lay it in the pie dish.
After mixing pears and the next 8 ingredients gently, add them to the pie crust.
With your fingers evenly crumble on the Streusel as if you were making a drip castle in the sand.
Place the assembled Winter Pie on a baking sheet.
Bake at 350 for one hour.

Tuesday, December 23, 2014

Domestic Sluttery

This holiday season has given me the busies. I have been overwhelmed with things I have (truth be told) done to myself. I have completed two rounds of baking, gotten all the shopping done, designed and sent the Christmas cards and sent all of the kids gifts too. I have made gingerbread (I am a connoisseur) and I have made baking boxes for the grandparents which included Alfajores, Hermits, Fig Thumbprints, Peppermint White Chocolate Fudge and the tried and true Chocolate Chip Cookies.

But I saved the best for last. My friend Clare sent me an extraordinary book irreverently titled Domestic Sluttery. And since I am indeed a domestic ho, I thought she chose a perfect tome to share with me. Not coincidentally there was a wicked cookie recipe in this book called "Sunny Honey Cookies." I immediately went to work slutting out in the kitchen to make a batch of these chewy, honey tinged delights.

Sunny Honey Cookies


12 Tbs butter

2/3 cup sugar
1/2 cup honey (If it is too stiff, warm it in the microwave for 5 seconds).
1 3/4 cup flour
1 tsp baking soda
1/2 cup almond meal flour (I like to use Bob's Red Mill)
Zest of 1 orange
1 cup currants


Preheat oven to 350 degrees.

Beat butter and sugar until pale and fluffy.
Beat in honey.
Sift in flour and baking soda.
Stir in Almond flour and Orange zest.
Roll dough into 1 inch balls them on a baking sheet lined with parchment roughly 2 inches apart.
Squash each ball gently with your fingers so they form rounds.
Bake for 12-15 minutes.
They should be brown at the edges when they are done.
Remove from oven and let cool completely.
Eat with some gentle Lady Grey tea.

Friday, November 21, 2014

Pumpkin Coconut Quinoa

So it's that time of year when anything pumpkin sounds really tasty.
I mean, I love a pumpkin muffin or scone. I really like pumpkin risotto and Fettucine ai Zucca et Zenzero (Pasta with Pumpkin and Ginger - I'll post this recipe soon because it is unimaginably yummy). All those things however are super rich in carbs and in calories. This quinoa recipe is, on the other hand, rich in flavor but also rich in protein and taste without all the guilt. Plus, it's super easy to prepare and it can be served warm or cold. So if you like winter squash and you like coconut, then you'll love this hearty side dish. I'm dedicating this vegan recipe to Thug Kitchen!

Pumpkin Coconut Quinoa

1 small, chopped, cooked sugar pumpkin
1 Cup Quinoa (rinse it first)
1 medium beet root
1/2 cup Edemame - shelled
1 Tbs. coconut oil
1/4 cup dried cranberries
1 Tbs lemon juice
1 bunch chives, chopped
Salt and pepper to taste


  1. Cut the little pumpkin in half, clean out the seeds (reserve them) and bake the snot out of the pumpkin until it's tender - about 1 hour at 400 degrees. Let it cool and chop it into bite sized pieces.
  2. Rinse the Quinoa and cook in 2 cups water or vegetable broth for about 20 minutes.
  3. Boil the beet root for about 45 minutes until tender, peel it and chop it into cubes.
  4. When the Quinoa is done cooking (it should have absorbed all or most of the liquid) take off the heat and transfer into a large bowl. 
  5. Add coconut oil and stir well.
  6. Add all the remaining ingredients and season well.
  7. It is great served with a pork roast or all by itself for lunch.

Wednesday, November 12, 2014

Cozy Autumn Cocktails

Cardamom Hot Toddy
The smell of fallen leaves, a fire in the hearth, the scents of apples and pie crust, a slow cooked roast...These are the things that let us know that Autumn is edging ever closer to Winter. During these darkening months, comfort often comes in ways that are different than the ways we achieve comfort in, say, Spring or Summer.

One of the ways I feel soothed in the Autumn is by the occasional after work cocktail. My favorite drinks to get while I'm out at this time of year are The Whiskey Fig at the Pour House and The Drunken Butterfly at the Shady Lady Saloon. But in an effort to save money it's always fun and frugal to create our own adult beverages at home.

These are some goodies I have found!

The Jonathan Chapman Cocktail: I call it Spiked Cider. I really like Food Republic.
Nutella Melt with Frangelico from "Winter Cocktails": More a dessert than a beverage.
Boozy Pumpkin White Hot Chocolate
Pomegranate Vanilla Sangria
Pear and Ginger Sage Sipper