Friday, December 26
Heidi and I just finished a "light" snack of Epoisses cheese, crackers, and negronis. Epoisses is a little milder than brie, has a creamy, gooey consistency, and is quite tasty. We found it at Spec's. Mmmmmmm.
Wednesday, December 24
Merry Christmas, y'all!
Stu and I have been baking and cooking up a storm today. I can't wait to dig in tomorrow.
This evening we are going to spend Christmas Eve with some friends. Tomorrow we are going to have a quiet Christmas, just the two of us (and all of that food).
Tuesday, December 23
One of the items on our Christmas dinner menu calls for orange zest, so I seized upon the occasion of having a spare orange in the fridge to make us a couple of Old Fashioneds. Here is our recipe:
Put one or two sugar cubes in the bottom of an (what else?) Old Fashioned glass. Splash the cubes with Angostura bitters until they are well soaked. Drop in a big hunk (a quarter or so) of orange, with the peel still on. Muddle well, crushing the orange and mostly dissolving the sugar. Optional - lick the concentrated Old Fashioned mix from the muddler...mmmmmm. Add two ounces of Bourbon or rye and top the glass with crushed ice. Garnish with a maraschino cherry and stir well.
The result is a drink that has a sweet, fruity flavor and aroma, but still allows the whiskey to shine through. And remember to relax, for what can happen to an Old Fashioned?