Wost cake name ever.
Good lord I love some sweet tea. I still have my grandma’s tea bowl, the one she always used to steep the bags. This tastes like summer.
(*I have to admit living in New England has made me loose my taste for the super sweet. I used about 3/4 c of sugar now.)
chana masala | smitten kitchen
Craving Indian food.
(via Spinach and Potato Breakfast Hash — Joy the Baker)
Sweet lord this looks good. I should not have skipped breakfast this morning.
It is impossible to go wrong with egg, cheese and potato.
Grilled Zucchini Roll-Ups With Herbs and Cheese
Is it summer time yet?
Questionable Taste: An Intro to Bitters
Ginger
- 2oz Jameson Irish whiskey
- 2 dashes Peychaud’s bitters
- Ginger ale (I love Boylan’s, but let’s not get picky)
- Lemon wedge (optional)
Pour the whiskey over ice in a 12-16oz glass, and add 2 dashes Peychaud’s (up it to 3 if using Angostura). Top with ginger ale and stir lightly. Add the lemon wedge if you’re interested in bringing some sourness to the party. I usually am.
Improvise at will, replacing the Jameson with bourbon or even gin, and the ginger ale with 7up or tonic. Any of these basic combos is a great way to play around with the added power of bitters.
I love bitters.
Do yourself a favor and go read the whole post which is, as always, well written. Additionally it’s given me a new favorite term “Hyperbolic blogwankery.”
Rolo Stuffed Chocolate Chip Cookies
Oh, sweet baby Jesus.
I may or may not have mentioned the Sidecar in a recent post; can’t recall. But anyways, if I did, your interest in it would be justifiably lukewarm compared to the raging inferno in your loinage-region after reading cocktail wizard and Imbibe! author David Wondrich describe one.
“The Sidecar is often singled out as the only good cocktail to come out of the long national nightmare that was Prohibition. And when you’re sipping one, you almost think it was all worth it. The luminous, golden-straw color, the perfectly controlled sweetness, the jazzy high notes of the citrus against the steady bass of the brandy. This is a drink whose suavité is beyond question—it’s the Warren Beatty of modern mixology.”
-David Wondrich“GET INSIDE ME DELICIOUS POETRY”
-Me
- 3/4 ounce Cointreau
- 3/4 ounce lemon juice
- 1 1/2 ounces cognac
Shake well with cracked ice, then strain into a chilled cocktail glass that has had its outside rim rubbed with lemon juice and dipped in sugar.
