September 26th, 2014
Not long ago, we took an adventure to the Outer Sunset here in San Francisco. We took a walk from one of our favorite little shops, General Store, to Andytown, a little coffee shop tucked away in a neighborhood a few blocks away. A woman walked out with a coffee topped with a billow of whipped cream and I knew exactly what I was getting. I asked what it was and she told me something that sounded like gibberish. Turns out it’s called the Snowy Plover (which it turns out is the name of a sweet little bird) and yes, it is as delicious as it looks.
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September 25th, 2014
It’s been a good week in Remedy Quarterly land. I’ve been busy testing recipes and designing Issue 16—it’s gearing up to be a fantastic issue. I wanted to extend the happiness by having a little sale—our biggest ever—20% off all single issues in our shop. It’s a great time to stock up on back issues or check it out for the first time. Have a great day!
The sale runs through Sunday, September 28 at 10 p.m. PST.
September 23rd, 2014
There’s a fairly long list of foods I wouldn’t eat growing up. Ok, I should say very long list, but luckily I got over most of my pickiness when I reached my 20′s (I’m a late bloomer when it comes to food). Liking fish however, took me over 30 years to really enjoy.
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September 19th, 2014
Ok, I know it’s September—mid-September at that—but I just had to share this drink with you because it’s that good. There are still peaches to be found at markets in California, so maybe there will still be a few where you are too. We’ve been picking up the juiciest, sweetest peaches and after eating half of one, I had the brilliant idea to use the other half in a cocktail, and thus, summer’s last hurrah was born.
Peaches and bourbon are meant to be enjoyed together—if you haven’t ever done so, I suggest you immediately find yourself both and get ready for some goodness. Since I realize it is actually past summer, I wanted to give a nod to fall by adding a little maple syrup in the cocktail. A little lemon and seltzer add some zing to it and upon first sip, you might just be transported to the glory of high summer (birds chirping, angels singing, flowers blooming, the whole shebang). The best part is that if you save the slice of peach until you finish your cocktail, you’ll have a juicy, boozy peach slice as a treat. That’s a pretty good last hurrah if you ask me.
Summer’s last hurrah
makes one cocktail
|4 peach slices1/2 ounce lemon juice
1/4 ounce maple syrup
1 1/2 ounces bourbon
1-2 ounces seltzer
|1. In the bottom of a cocktail shaker, muddle 3 peach slices and the lemon juice until the slices are totally mashed.2. Fill the shaker with ice and add the maple syrup and bourbon. Shake for 10 seconds.
3. Strain (to remove the mashed peach) the cocktail into a small juice glass filled with ice. Garnish with the last peach slice and enjoy! Cheers!
September 5th, 2014
This is one of those recipes that I just want to shout from the rooftops. I’ve been twirling this idea around in my head for quite some time and I finally got around to making a fresh bloody mary for the fine folks recipe.com (did I mention I’ve been developing tasty sips for them lately?!). Sweet baby J guys, it’s good. It’s fresh, it’s light, but it’s no featherweight. It has a hint of spice and goes down smooth, like maybe too smooth. If you find yourself with a boat load of tomatoes, go ahead and do yourself a favor and whip up a batch of these.
Find the recipe right here.
August 29th, 2014
It all started with a negroni*, that sweet and bitter dance of a cocktail that will leave your tastebuds wondering what just happened. A combination of Campari, Gin, and vermouth, the first time I had one, I couldn’t drink it all—it was just too bitter—but something about it made me order it again. And slowly, like beer and coffee, I gained a taste for that signature bitter flavor known as Campari.
Since then, I’ve been trying new bitters when we’re out, and adding to my home collection whenever I get the chance. Last weekend I finally picked up a bottle of Aperol, made by the same company as Campari. It’s like Campari light if you ask me—still bitter but with a sweet side that shines bright. Of course I started dreaming up combinations right away… I came up with this little number, the Bitter Sipper.
It’s a pretty simple cocktail: a splash of Aperol, a splash of grapefruit juice (because I crave the bitter!), topped off with spicy ginger ale. It’s bitter, it’s bright, it ends with a little spice—it’ll keep you coming back for more. Man I love it. I hope you do to. Cheers!
*How do I not have a negroni on this site? I’m going to remedy that stat!
makes one cocktail
|1 1/2 ounce Aperol
1 1/2 ounce grapefruit juice
ginger beer, preferably something spicy like Bruce Cost or Cock n’ Bull
|1. In a tall collins-style glass filled with ice, add your aperol, then grapefruit juice, and top off with the ginger beer. Add a slice of grapefruit to the rim of the glass, along with a straw, and start sipping. Cheers!
August 27th, 2014
Well hello there! It’s been a while, hasn’t it? It’s hard to put into words why I haven’t been here. Part of me wants to say that it’s because life is so busy—and it is, as anyone with a toddler can tell you—or that I haven’t been cooking—but I have been, in fact more than I have in years—but for some reason, this space just seemed too far away, too much work when all I need is a little “me time”. To be honest, I’ve been trying to sort out what the heck I want to do with my “me time” along with the other 10 hours a week I’ve finally been able to set aside for my projects.
Life has finally begun to feel normal again, like I can start to think about bigger picture things. After we got home from Claire’s hospital stay, my life revolved around her and the thought of cooking (and photographing and writing) was low on my list of things to do. I kept waiting, I kept thinking about my blog, my magazine, my work, but it just felt so distant and unimportant when compared to caring for Claire and watching her grow and learn (being a parent is really one of the most amazing things ever). Gradually, things have normalized—Claire’s doctors have all said that she’s right where she should be physically and developmentally (she really is an amazing little lady), I’ve managed to publish a few issues of Remedy Quarterly that I’m really proud of, and I’m getting used to life on the West Coast. Looking back, so much of the first year and a half that we’ve lived here has been all about living in the moment, about making sure that everyone/everything is ok, and I simply couldn’t handle thinking about where I might want to go, what I might want to do.
If it sounds like life has been bleak, it hasn’t, I promise. I’ve been so full of joy and love and laughter taking care of my daughter—words will never adequately be able to express the awesomeness that she brings to my life. There have been so many times while I’ve been cooking lately that I’ve thought, “Oooooh, this would be good for the blog” or in the case of this recipe, which I’ve made approximately a gazillion times, “Why haven’t I put this recipe on the blog?!”. So the last time I made these pancakes, I left the excuses and worries behind and just had fun. I made pancakes for my family, including cute mini-pancakes for Claire, and took photographs along the way. It didn’t seem like work at all. And oh me, oh my, friends, these pancakes are just perfect. So let’s talk about them a little bit.
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March 26th, 2014
Last week I went to my local farmers market and as I was browsing the various tents I spotted these purple asparagus. They were beautiful—a deep, eggplant-esque purple with hints of green peeking through. I asked the vendor what the deal was—do they taste any different? He looked at me, smiled, and said “Once you try these purple asparagus, you’ll never go back. They’re sweeter than the green and just delicious.” Well, sold.
I think the best thing to do with a new vegetable is to cook it simply so you can understand the flavor. I also think that getting vegetables a little caramelized around the edges is always a good idea. So I went about this simple skillet sauté using a little olive oil and butter (I like Jenny Rosentrach’s thought on that subject “You cannot go wrong when you start and finish with butter. And also, butter is much less likely to burn if you heat it in a pan with olive oil.”), those beautiful stalks of royal-looking asparagus, some green garlic, and just as it was done cooking, a splash of lemon and a dusting of parmesan. It. Was. Amazing. Both Aaron and were mad at me for not making more. The asparagus was sweet—not sugary sweet, just a lovely underlying yum, yum sweet—while still maintaining the rich, earthy flavor you’d expect from asparagus.
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