Welcoming the Old Man

I love Winter. I find its unique beauty lovely and the comforting flavors of Winter's citrus fruits, root vegetables and greens irresistible. Although it is not really cold yet here, I am hopeful I will see some real snow this year. I found this gorgeous picture on the Internet and mentally, at least, am so there...

I also found this picture and with the first day of Winter here today, thought a toast to Old Man Winter would be a festive season opener. And, the mittens in the picture? Pure magic! 'Tis the season!

There are two suggestions for filling up that cup of warming cheer.

First, warm Ginger Carrot Juice or Soup. So easy to make: Grind up 2-3 carrots with half a peeled orange, a good (1/4 inch) thick slice of peeled ginger, a little water and 3-4 ice cubes. Really blend it until the pulp is super smooth and the consistency you like (add more water or ice) or strain it. I think, in a pinch, adding a good shot of freshly grated ginger to store bought carrot juice would work just fine. Heat to warm and sip. A cinnamon stick for stirring would be nice, too.

Then, I found this recipe and it sounds wonderful...crisp as a Winter's day and mellow as a fire in the fireplace. More than a little robust, it is just the perfect spirited toast for the day!

Welcome, Old Man! Happy Winter!

Winter's Spirited Bourbon

1/4 cup bourbon
1 1/2 to 2 tablespoons real maple syrup
2 tablespoons real fresh lemon juice (Meyer lemons would be fabulous here!)
Pinch of fine sea salt

Add all to a cocktail shaker filled with ice and shake well. Strain and serve chilled in a frosty glass or strain and warm slightly and serve in a heat resistant glass. Serves 1.

Stoutly on the Side of Fun

It started out innocently. I needed some stout for a recipe. I got to the store and quickly, my eye caught hold of this...

I love cooking, especially baking, with stout and well, chocolate gets me every time! So why not give chocolate-y stout a try? And, to cinch it, the girl on the bottle looked jubilant holding up her frothy brew which to me (not much of a stout drinker) looked rather like an ice cream float.

And that's how it started. Before I knew it, I was buying chocolate ice cream and dashing home to whip up this devilish concoction. To heck with what I was going to bake. I gotta try this. It's Halloween season...I am throwing caution to the wind.

Now, to keep this idea afloat and to take it from devilish to wicked, I need to have a piece of Mylo Coffee Company's decadent shortbread as a partner in crime. Can't wait to see them at tomorrow's farmers' market!

Oh my, such wicked weekend fun! If you dare, give this a try. What are you doing that's devilish or not this weekend?

(Note: For those who've never had stout, it's rather bitter and I think people either love it or don't. Let the ice cream melt down into the stout and stir it up quite well. Really different! I am completely out of my element with beer but I bet you can also just use a milder dark beer or ale. This float is like a combo after dinner drink/dessert. I am going to try out a ginger beer float for Thanksgiving!)

Chocolate Stout Floats

1 bottle stout or dark beer of choice (the variety of flavors is so fun, leading to endless frothy combinations!)
2 scoops of favorite chocolate ice cream or ice cream of choice. Coffee ice cream would also be great!
Something else chocolate-y...maybe syrup or chocolate to grate?

Toss scoops of ice cream in a tall chilled mug or glass and pour in stout, little by little. One bottle will makes several floats. Stir well to mix it up. Taste and add some extra chocolate if you have it. Toss in an orange peel garnish and your favorite goofy straw.

Cop a devil-may-care attitude and have a great weekend!

Such a hoot!

And, I finally did make that cake!

Table Toast

I remember a novelty from a long time ago…recipe cards!!! Do you?? Here at the little café where I use the internet, it is a marriage of memories…recipe cards and decoupage...right there on table tops!! Sweet! How retro!!! How “in the day”.

I remember these cards as being Campbell’s Soup promos…tons of variations on “add 1 can of xxx Campbell’s Soup”, and then, of course, a good shake of MSG-rich Accent to boot. And maybe top off with shredded American cheese or a dollop of Velveeta. Pop the Pyrex casserole it in the oven and presto! Dinner. One thing for sure, I would love some of that “vintage” Pyrex now!

Here is one of those recipes, beaming up from the tabletop, that could be great for this holiday week. It sure reminds me of Christmas Eve at Poppa and Gonnie's and her gorgeous cranberry glass punch bowl...

Picture and recipe from Betty Crocker...to keep the retro theme going, of course! I do love the little lemon and lime stars in the ice cubes.

Tangy Cranberry Punch 

2 cans pineapple juice (12 ounces each)
3 cups cranberry juice cocktail
1 cup fresh orange juice
2 tablespoons fresh lemon juice
3/4 cup water
3 tablespoons sugar (hmm...I would omit this! Maybe add a splash of vanilla?)
3 cups ginger ale (might be fun to try ginger beer here...yummy or a naturally ginger-infused beverage?)
1/2 lemon, thinly sliced
1/2 orange, thinly sliced

Stir together fruit juices, water and sugar until sugar is dissolved. Just before serving, pour over ice in punch bowl. Add ginger ale and garnish with fruit slices. Serves 10 people and reindeer.
Cheers! Happy Hanukkah. Happy Winter (almost!)!
 

Energizing the Projects!

Yea, that’s what I am talking about. Even the buildings are shouting a welcome!! Isn’t that great?! And, notice, too, the green light…awesome! That graffiti is a keeper.

Another keeper was this “sandwich” I had…oh my. I did not want it to end. So yummy…fresh and flavorful. And, I am not even crazy about sandwiches, but this one I am going to have to take on as a project and reconstruct.

Speaking of projects and construction, over the weekend, I assessed my “energy” and how to build it up. I am doing a LOT more walking than ever before. I mean, a LOT. And, as you sensed from Friday’s post, some of it is in the wrong direction. Surely, I have broken a weekly record in just one day!

What I have broken in is my back. It’s a little “ouchy”. I am using a backpack for the first time ever instead of a purse and it is a smidge weird feeling, a little odd. Last time I had something on my back, it was my beloved children…in their little papoose packs. That’ll date me.

And so, what has come to my attention now is my posture. Posture is huge. And, I am amazed that when I project my body, especially my shoulders and neck, in the proper position…bingo…no backache! I have to be very intentional about standing up straight and that includes holding up my head. I am a little tall for a gal and hadn’t realized how I had begun to slouch and throw my head and long neck forward. That is until Mile #12 when my back started hurting. Project Posture…added to the list! I will share an exercise I have been doing in Wednesday’s post.

‘Til then, here is an energizing little beverage that I have sipped on to start off my days. After 5 .pm., I suppose you can add a dash of “spirits”. I suspect, with or without spirits, this brew will also come in handy for the occasional “ouchy” winter throat as well.

Lemon and Ginger Morning Brew (adapted from Eat, Drink, Live)

Zest and juice of 3 lemons
2 inches fresh ginger, peeled and sliced
A bunch of mint leaves (I know…weird timing on the mint, but it is so good in all kinds of beverages! Love it in my shakes.)

Put lemon zest and juice, ginger and mint in heatproof pitcher. Pour in 3 cups boiling water and let steep 6 minutes. Serve warm or iced with extra slices of lemon and ginger. Sweeten (if you must) with honey or agave nectar. Serves 2-3

Get Slushed!

This week is a little topsy turvy...lots of balls in the air. Which brings me round to food thoughts about melon balls and melons in general. The baby watermelons looked so great this weekend at the Farmers' Market. And, while looking up some "green" tips for a parties, I came across this recipe from Danny Seo...The King of Green. Looks really del-ish...and also includes another weekend star: peaches. Both are very perishable and so without further fuss...

Farmers' Market Peaches

Danny's Frozen Watermelon Martinis

1 large, organic watermelon
1-2 ounces of vodka
ripe peach
sugar (optional)

Cut the watermelon in half. On a parchment-lined baking sheet, scoop out a single layer of watermelon balls. Reserve the melon rinds.  Freeze the watermelon balls for several hours until completely frozen (Any you don't use for this drink, pop in another like an ice cube. Also perfect for that morning shake). Place the frozen chunks in a blender, add 1-2 ounces of vodka. Blend on highest speed until slushy. Add pieces of rip peach or sugar to sweeten if desired. Serve immediately.

Cool Hand Cuke

You know by now I am not much of a bartender. Although I did win a first place award for my Bloody Mary...that about exhausted my repertoire...(except for my eggnog which gives that milk moustache raison d'etre!) We are having a houseful of sweeties this weekend and I am about to head out to shop. I experiment a lot with our food recipes...such a fun time to cut loose and dig into my stash of "Oh, can't wait to try this!"

Being Thirsty Thursday, here is what I am going to do beverage-wise...stock up on cucumbers. I love a few slices of cucumber in sparkling or flat water...so crisp and refreshing. Cucumbers as a swizzle sick in my Bloody Mary might be fun or in Pimm's Cup, it's guaranteed de-lish. Lots of cool cuke options here to try my hand at!

Hey, if no one else likes 'em...all the more for me. Any leftovers, I am doing this! 

Happy Thursday! Stay cool!

I am feeling the heat

Earlier in the month we had some chart topping temperatures here (in addition to the worst set of storms since The Depression). According to my car, it hit 90 plus 3-4 days in early May. I lived through it knowing those days weren't here to stay.

Today is in the mid-80's and I am thinking the grace period is over. Summer has arrived. Holy moly. I am so not ready to be hotter than hot for 4-5 months. Heat and humidity...I am crying uncle.

Actually, I am not...just thinking about it. I am drinking water and for this Thirsty Thursday, it is the Beverage du Jour. I drink filtered water and when travelling, use the EWG's report to find bottled water that is really what it says it is instead of just tap water. The reports are available below.

To make it more fun, I add in lemon and orange slices, cucumber slices and sometimes berries or mint. Just a head's up though, the lemon and cucumber act as mild diuretics and so beware of that and drink more than the 6-8 glasses. Also, with lemon water, because it is initially acidic, drink up instead of sipping on it for hours. According to my dentist, it takes the mouth 20 minutes to return to its proper pH and constant sipping on something like lemon water will throw the body off some and also increase the erosion of your tooth enamel. If you have babies (2 or 4 leggers) be sure they stay well hydrated, too!

Go pour yourself a tall one!

Here are the two reports from the EWG. The one on your home's tap water is here and the 2011 Scorecard for Bottled Water is here.

Cinco Shake-Up

It is Cinco de Mayo...check out the story of this fiesta day on wikipedia. Here is a pix of the battle that gave birth to this day of celebration...

The Battle of Puebla  where the Mexican Army trounced the French May 5, 1862

How extra fun that it is also Thirsty Thursday!

Maybe you are expecting a margarita recipe? Well, I thought it would be fun to shake things up a bit and share this recipe with you. I found it and other Ole! worthy beverages on this link: http://cocktails.about.com/od/partiesholidays/tp/cinco_de_mayo.htm

Mexi-Tini

1 oz vodka (Van Gogh Oranje Vodka if you can find it)
1 oz tequila
1/2 oz orange juice (sublime with fresh squeezed OJ!!)
orange slice for garnish

Pour ingredients into cocktail shaker, and add crushed ice.
Let stand for five seconds.
Shake vigorously for five seconds.
Strain into a martini glass, and garnish with an orange slice.

A sus ordenes, senores y senoritas!

                                                   

Tax Tips-y

I got a fun email from Food and Wine this morning that could make last minute tax preparation more fun, but hopefully not less accurate! The email gave 10 recipes for "reinvented" cocktails. They all look great. Sampling them all...whew, wouldn't I be the tipsy one!

And so, picking out just one, this cocktail sounds yummy, especially after our mango discussion last Thursday, and more fun than lethal, especially if you lighten up the tequila a little. The chili powder is great brain food and look at the variety of vitamin-rich, anti-oxidant fruits in this recipe! Ha...who am I kidding? Happy Thirsty Thursday!

Mango Margarita (adapted from Food and Wine)
1 tablespoon chili powder (good brain food!)
1 lime wedge
1 small mango—peeled, pitted and coarsely chopped (3 ounces)
3 ounces grapefruit soda
1 1/2 ounces fresh lime juice
2 ounces orange liqueur
1- 1 1/2 ounces agave nectar
2-3 ounces silver tequila
1 cup ice

Spread the chili powder in a flat dish. Moisten the rim of a margarita glass with the lime wedge; dip the rim in the chili powder to coat. In a blender, puree the mango pieces being careful to remove any strings attached to the pulp (you can also use frozen here...just like last week). Add the remaining ingredients and blend until smooth. Pour into the glass and serve. Take out tax form and just do it!

I left my Mothers in New York

Literally, I left my real mom. But I also left my Kombucha mom. What? Who's that?

Given that "she" was a topic of conversation last night, I thought you might like to meet her, too. Kombucha is a beverage that is probiotic-rich and I drink it a lot. I know how to make it and want to teach a class on this tasty and sparkling drink. I also wanted to get a new "mother" ie: starter in New York. However, I didn't make it home with her. Decided having to explain her odd appearance to airport security might not be worth it and so I am having her sent. I opted to carry on a loaf of yummy sauerkraut rye instead.

My favorite kombucha...from the tap!

Kombucha belongs to a whole family of foods containing probiotics. In a nutshell, probiotics are beneficial bacteria and found at highest concentrations in fermented foods. In yesterday's post, the batter used for the dosa "pancake" is also fermented and there are many other tasty fermented foods like sauerkraut, pickles, kimchee, tempeh, kefir and honest-to-goodness real yogurt, not the over-processed stuff.

Most everything I share food-wise, from skincare here to food on the fork, I want to help boost the immune system and clean up the environment. (Stretching a bit, even the candy from Tuesday's post does the trick...a smile and a dash of childish glee work wonders!) Fermented foods promote the production of "good" bacteria in your gut by creating a healthier environment and they also inhibit the growth of yeast and other bad actors, help break down sugars, balance the intestinal pH, etc. Given that the bulk of your immune system's strength is in your gut, these foods play a really big role in helping fend off illnesses, allergies, fungal issues and a host of other woes. You can also take a probiotic supplement but you have to be sure it is really live and active, contains the right strains of good bacteria and is not expensive fairy dust. Eating probiotics is much more fun!

Fermenting foods takes time and can be a little tricky. Here is the easiest recipe I have in my stash. It is from Deborah Madison's Vegetarian Cooking for Everyone and makes absolutely the most gorgeous pickled onions on the planet. I love them on so many dishes...fabulous on beans, salads, baked potatoes, burgers and sandwiches or just to munch on as is.

Pickled Onions

1 pound red onions, peeled (red as you can find!)
1 1/2 cups white wine vinegar
2 bay leaves
4 marjoram or thyme branches
several small, dried red chilies, optional
bay leaf (optional)
1 tablespoon sugar
1 teaspoon black or mixed peppercorns, bruised
sea salt

Slice onions crosswise, about 1/4 inch thick. Separate into rings and put in a colander. Pour boiling water over them. In a bowl, mix other ingredients with 1 1/2 cups cold, filtered water and several pinches of sea salt,. Stir to dissolve sugar. Add onions, submerging them totally in the liquid. Use a plate if need be to squish them all under the brine. If there is not enough liquid to cover all the onion slices, mix equal parts vinegar and filtered water. Watch closely...in 15 minutes or so, you will see the color change to an absolutely gorgeous rose-y pink. Chill and then devour. Store in fridge for up to 3 weeks. 

Gunpowder Diffused Sip by Sip

Last Sunday, I was thrilled to be able to see my other family in New York...my son's in-laws...for a few hours. LOVE them...we never have enough time together.

Sister Usha and I immediately went scurrying to the Patel Brothers...the mother of all Asian Indian food stores. Like Economy Candy is to candy, the Patel Brothers is to everything you need for authentic Indian cuisine. It was chock full of all kinds of rice, spices, pickles, chutneys, dal and wonderful fresh veggies. The new mangoes had also just arrived...the ones that are so prized and crate after crate stood temptingly by the checkout stands. But Usha said the first shipment is not the one she prefers. The sweetest ones arrive in May. Take a look at Patel Brothers website and drool... http://www.patelbros.com/ And, exciting news, there is online ordering available for lots of their products, just not for the mangoes and other fresh produce.

From there we hopped across the street and met up with the rest of the family and ate at The House of Dosas, http://www.houseofdosas.com/

Dosas are soooo wonderful. I love them! Paper-thin and crepe-like, the "pancakes" can be made from rice, black lentil or chickpea flour and filled with all kinds of delicious potato, onion and other veggie fillings and rolled up like a wrap or cut into wedges. Oh, and did I mention, hot or not?

I ordered a "Gunpowder" Masala Dosa. Note to self...very appropriately named!!! It was hot alright! But not too hot to eat because I also ordered a Mango Lassi. The yogurt really cooled off the "gunpowder". Combining the cool creaminess of the lassi with my firing-squad dosa was a very tasty combo indeed. Yum...can't wait to go back!

Mango Lassis are also wonderful for breakfast...so luscious. If you can get your hands on the mangoes from India, grab a bunch and savor them. Here is a lovely story on just how special they are from NPR http://www.npr.org/templates/story/story.php?storyId=104881449

And, here is a great recipe for Mango Lassis:

Mango Lassi (adapted from The Food of India)

1 pound 2 ounces fresh mango (or use frozen mango cubes which are not as sweet but are readily available)
1 cup chilled milk of choice (start with 3/4 cup)
1 cup thick yogurt of choice (start with 3/4 cup)

For fresh mangoes, blend pulp in a blender with just a dash of salt. Be sure to blend well or sieve to remove any fibers. The blended pulp should be syrup-y and thick and not contain any stringy bits. Chill. For frozen...just whiz in a blender and go ahead with next step.

Blend chilled pulp with milk and yogurt and add in remaining 1/4 cup of each to make a nice thick beverage. If you like it super cold, blend with a couple of ice cubes or add some crushed ice to the lassi. Taste. Add a dash honey if desired but it should be sweet enough as is and sweetness is not the goal here! I think I detected a hint of cardamom in mine at The House of Dosas, too. Serves 4.

Salute to March!

March is ending today and so I thought I would share this beverage from The New York Times. Given that my birthday month is also ending, and my mom's, too, it just seems so appropriate! Have a great Thirsty Thursday!

Fountain of Youth (from The New York Times)

3 cucumber slices
1 1/2 ounces gin
2 1/2 ounces white cranberry juice
1 teaspoon Pimm’s No. 1
1/2 teaspoon fresh lime juice

Muddle two of the cucumber slices in the bottom of a shaker. Add the remaining ingredients and two big handfuls of ice and shake vigorously. Strain into a cocktail glass and garnish with the remaining cucumber slice. Makes one drink for a long and happy life!

Here are some pictures of the final days in March...

March snows

A few brave flowers

Osprey nest looks busy...can it be?

Surf birds

For the love of skirts...a hiking trail with my name on it!

For some, it's the robin or the hummingbird that signals spring as a sure thing. It's spring here when the osprey return to their nest and here is a mom and dad...just moving in!

For all seasons, what could be a better combo than sunsets and sea?

A Silent Spring could be brewing

Despite the post I did a couple of weeks ago on my backyard birds annoying me as they awakened at 5:00 a.m., it was really more about the pups getting up then too, and yes, dragging me out of bed. I am a morning person but 5:00 a.m. is pushing it. Seriously.

I do love songbirds. Their sweet little tunes are so happy, so emotional and so sweetly earnest. However, those chirpy little voices could become fewer and far between. If you are drinking a random cup of java as you wake up and listen to their morning songs, you could be contributing to a more silent spring. 

Please consider switching to organic coffee. Here is why. Coffee is grown where birds go to winter and where many growers coat their crops in pesticides. These beautiful migratory birds  fly to escape danger and instead find it. They breathe, eat and drink up some of the pesticides used by the coffee growers. Some don't make it back home to us in spring. While waiting for them to come back and serenade us with their tunes, we can brew up a safer world for them if we drink an organic joe. Here is a brand I like:

And while still on a wee bit of an Irish jag, here is a delicious recipe for...


Irish Coffee
1 (1.5 fluid ounce) jigger Irish cream liqueur
1 (1.5 fluid ounce) jigger Irish whiskey
1 cup hot brewed coffee
1 tablespoon whipped cream
1 dash ground nutmeg

In a coffee mug, combine Irish cream and Irish whiskey. Fill mug with coffee. Top with a dab of whipped cream and a dash of nutmeg.

Greener Pours

Want a greener pour on St. Paddy's day? No, I don't mean adding a shot of green food coloring to your brew. There are lots of organic beers available. Click on this link to see which greener choice is in your neighborhood. http://www.thedailygreen.com/environmental-news/latest/organic-beers-best-brands-44051608?src=nl&mag=tdg&list=nl_dgr_fdr_got_031611_organic-beers&kw=ist

And for something that will give your Irish jig an extra kick, here is a recipe that would be de-lish even added to your oatmeal.  Get your shot glasses ready! Happy St. Patrick's Day!

Irish Cream

1 can of coconut milk
2 tablespoon brown sugar
2 tablespoon chocolate syrup
2 teaspoon vanilla essence
3/4 cup of whiskey

Mix thoroughly, and do not froth. Keep refrigerated in a dark bottle. Add it to coffee or any creamy cocktail, and enjoy with your favorite leprechaun.

Happy Hour or Nightcap?

Everything is in bloom...the daffodils, crocuses, johnny-jump-ups, flowering quince, forsythia and a whole bunch of fruit trees. It is nice. Also, the birds (and some bugs) are back. That is nice, too. However, the birds in my yard have a 5:00 a.m. wake-up call which, you guessed it, wakes up me and the pups....not so nice. Fourth day in a row.

And so, when I picked out today's beverage, I was a little sleep-deprived. Thinking spring, but wondering, is there such a thing as a "happy hour" cocktail for birds...or better yet...a little spring nightcap I could mix up, just to get them through 'til 6 a.m.? Anyone know? My dark circles and pups would thank you!!

Spring Green Apple-tini

2 parts vodka
1 part Sour Apple Schnapps or Sour Apple Pucker*
1-2 parts real ginger ale
Dash of cayenne
Splash of lime juice, optional
In a iced shaker, add vodka, mixer and lime juice.
Shake vigorously and strain into a martini glass. Add a dash of cayenne and maybe a few dried cranberries. You can also rim the glass with a mixture of salt, sugar and cayenne. Serve 1.

*NOTE: If you don't have the sour apple mixer, try mixing apple juice or cider with more lime juice to get it zingy. This will change the taste and alcohol content some, but may save you a few steps, some money, gas and a trip to the store!

Two-fer

Today's post is a two-fer...a combo of Tuesday's regular Red White and Food and Thursday's wet and wild (or not) Thirsty Thursday.

I am teaching a spring cooking class this Saturday at The Culinary District. No, not the one in Los Angeles, at the fabulous one here in Hot Springs. Here is the link: http://www.culinarydistrict.com/culinarydistrict-hotsprings

The building alone is reason enough to go see this mouth-watering store. Absolutely gorgeous and filled with some amazing antiques as well as a cook's dream of foods, equipment and drum roll, please, wine.

I went over on Tuesday for a walk-through of their foods and pot and pans that I would need and wouldn't you know it, the first thing that caught my eye walking in the back entrance was a case of organic wine. Organic red wine at that. Why, it is practically a stand alone food group and there it was, front and center!

And so, in addition to cooking up some of my favorite spring dishes (a luscious soup, fresh as spring salad and perfect spring pesto), I will also give a nod to their organic wine selection. Here are my three favorite red organic wines, all available at The Culinary District.

What makes a wine organic? Here is a great link:

http://www.live-the-organic-life.com/organic-wine.html

I believe Saturday's class is full but I bet we can do this again! Just ask them to schedule another class. My classes are a little different...fun, a little spunky and with easy and del-ish recipes. As a nutritionist with an eye on both your well-being and Mother Earth's, my recipes and techniques are "health-supportive". I am self-trained cook, though, and so believe me, after my classes, you will be able to DIY, too!

A big shout out and thank you to The Culinary District for being the cook's dream that they are and for inviting me to "cook up some good" on Saturday! Cheers!

Sugar on the Snow

This is a day worth flipping for!

It is stunning out there this morning...crisp blue skies, sunshine creating a sparkle-fest on blankets of beautiful snow and a wind chill that makes me hunger for...sugar on the snow. What? No cocoa? No, I can have cocoa next week (also shared a non-dairy version last Thursday). 

Sugar on the snow is a treat that I have to put out there today because 60 degree temperatures are coming. I made this as a kid... and ate it as is, without the sour pickles and doughnuts. It is like a maple crusted Slurpee and a perfect fit for today's Thirsty Thursday! Go out there and scoop yourself up some gorgeous snow!

Sugar on the Snow
Vermont Fancy, Grade-A Light Amber Maple Syrup
Pure white snow


Boil syrup to 255 degrees Fahrenheit. Scoop snow into large bowl or pan. Drizzle hot maple syrup lightly over snow.

Use forks to eat the sticky top layer. To eat "traditionally", follow with a bite of sour pickle or your favorite doughnut...or not!

Isn't she a beauty?!

Stopping by the woods on a snowy morning...

Got questions?

Chocolate is a know-it all; answers my questions whether relevant or irrelevant any time of the day or night. Personally, I think dark chocolate should be its own food group. Who's asking?

Maybe you are wondering what to sip on today? On this Thirsty Thursday...here is a de-lish and actually, very nutritious beverage. Got questions? Drink up!

Hot Chocolate Earl Grey

3 tablespoons high quality cocoa
1-2 tablespoons agave nectar or honey
1 tablespoon premium loose-leaf Earl Grey tea
1 cup boiling filtered water
1 drop pure orange oil, optional or a twist of orange peel

Pour boiling water into a teapot and add tea. Let steep 3 minutes. Put cocoa and agave nectar in your tea cup or mug (or if you prefer, into a warmed pitcher), add strained Earl Grey tea, orange oil if you chose to use it and stir to mix thoroughly. Wrap hands around mug and enjoy! Serves 1.

Raise a Glass

Yesterday was the last day Mark Bittman's column "The Minimalist" ran in The New York Times.  

I felt excited for his new opportunities with the paper but I will dearly miss his column. I like how he thinks and how he cooks. It has been so much fun to read his recipes and see how, like me, he has moved from eating animals to eating plants. For his farewell column, click here: http://www.nytimes.com/2011/01/26/dining/26mini.html?_r=1&src=me&ref=style

In that piece you will see today's beverage recipe plucked right from their celebration! Champagne toasts are always fun, whether you are toasting Mark, Thirsty Thursday, the end of this really cold and snowy January, the love of your life or the BF in your mirror.

Pour yourself a beautiful glass and raise it high! Cheers!

Mark Bittman's Champagne Cocktail

3/4 teaspoon bitters
1/2 ounce lemon juice
1/4 ounce maple syrup
6 ounces Champagne
Twist of lemon

Stir the bitters, juice and syrup in a flute. When combined, add the Champagne. Squeeze the lemon twist over the top, wipe the rim with it and discard.
Yield: 1 drink.

Consider the Source

I have been to two beautiful and intense movies recently, downed two large bags of popcorn and I do believe I am over it for a while. The Rabbit Hole is not playing in Little Rock, which at this point, may be a good thing for my body. I soooo want to see Nicole Kidman in this. I saw the play last year and the part she has is so complex. I guess I will have to wait for it to come to Redbox.

I can't even wrap my mind around the glop that is in movie popcorn. I have the info somewhere in my files but hey...it's Thursday which means beverage day and so, let's go there. I have a plan.

Here is a great recipe that even not-a-mixed-drink gal like me would enjoy. So appropriate when you consider the source! I may need two.

Cleanse-tini  

1 1/2 cups sake
1 1/2 cups freshly squeezed lemon juice
3/4 cup filtered water
2/3 cup maple syrup
1/4 teaspoon cayenne pepper
1/4 cup coarse crystal date sugar

Combine all the ingredients except the date sugar in a bowl or other container and mix to thoroughly combine. Place the date sugar in a shallow bowl or small plate. Wet the rims of the martini glasses and dip them into the date sugar, as you would if you were salting the rims of glasses for a traditional margarita.

Shake the liquid over ice in a martini shaker and pour into the martini glasses.

Happy Thirsty Thursday!