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Meet the Reds: Merlot
Oh, probably one of the better known reds and, in some circles, the most maligned. Just the word “Merlot” sounds like smoky back rooms and femme fatales making breathy requests of the sommelier. Or something like that. Of course, just as quickly I’m reminded of Selma Blair’s nose-in-the-air reminder to her guests to not forget…
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Comfort Food
Comfort foods can come in many forms: favorite recipes from childhood, treats remembered for special occasions or just starch-, fat- or sugar-laden dishes that offer a chemical reaction we associate with happiness as well as satiety. Usually considered a guilty pleasure or indulgence, I have a hard time seeing all comfort food as all bad…
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Meet the Reds: Beaujolais
With our trip through the Alphahol complete, at least this round, I thought it’d be nice to take a break from cocktails and, instead, discuss a gentler subject: wine. Since I’m more a fan of reds than white, this month I’ll pick a red a week and chat a little about it. Hopefully you’ll share…
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The Omelet Station
This weekend was my not-exactly-annual BYOP (bring your own pumpkin) Party and it was a little different than the other’s I’ve hosted in the past. For one thing, it was ON Halloween instead of the weekend before (the reason being that carved pumpkins don’t last that long down here in Florida’s humidity) and it was…
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XYZ and so forth
Okay, barflies! I’m going to wrap up this little trip through the Alphahol in one fell swoop of a post for a couple of reasons. a) we’re at the “difficult” letters, and b) I wanna talk about the Zombie before Halloween instead of 2 weeks after. So indulge me: 3 cocktails in rapid fire! XYZ…
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Introducing “What to Feed Your Raiding Party” a Comic Book Cookbook
Intrigued? I certainly hope so! I’ve got a new project on the horizon and, frankly, it could use your help. Kickstarter.com (in case you’re not familiar with it) is a site that allows creators of various sorts to propose a project, set a fundraising goal and accept the pledges of backers for a certain period…
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Apple Dumplings
I’ve been thinking a lot about apples, lately, and with the weather cooling off, the cinnamon brooms showing up in the supermarkets and the idea that the holidays are right around the corner, I think of Mom making Apple Dumplings. This is her recipe, updated a little by me. They are especially good on cool…
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A Tale of Two Sours
Whisk(e)y Sours, that is–we’re up to ‘w’ in our travel through the Alphahol and that means delving into the oak barrels and coming up with what exactly? I may have mentioned before that I’m not a big whisk(e)y fan. Until very recently I couldn’t stand the stuff and wouldn’t drink anything made with it thanks…
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Kitchen Tips
Every now and then you find a good way to do things or luck upon a new trick in the kitchen. These aren’t exactly new to me, but they might be new to you. Something too spicy or strong-flavored? Try adding some dairy to temper the over-bearing quality. Mayo is a good foil for a…
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Vermouth
So, this past week I actually completed the coursework and tests for my BAC: BarSmarts Advanced Certification and, having assured my mother than no, I am not planning to become a bartender (not that there’s anything wrong with that), I gotta admit: I learned some stuff! Granted, I enrolled in the course for precisely that…
Got any book recommendations?