I’m ready to return to making pies and curling up with a new television show and soup and boozy tea. I’m excited to get back together with people to eat food and share libations and in general keep warm. Ready for fall.
September hadn’t even begun yet when I made this vegetable pie, for example:
Delicious, and the cornmeal crust rolled out and baked up like a dream. Matt and I ate thick slabs of it while we sipped Nouveau Carrés as truly modern gentlemen do.
Stir 1.5 oz tequila with .75 oz Lillet Blanc, .25 oz of Benedictine and 3 dashes of Peychaud’s bitters with ice and strained into a chilled coupe. Garnish with a lemon twist.
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A month or so ago there was the Bacon-Off at work. . . here are the Gummy Apple Bacon Strips I made, which earned me the trophy!
This was my fourth batch, the result of experimenting with various types of gelatin (I tried sheet gelatin for the first time, and even agar. The final recipe was a mixture of reduced apple juice, lemon juice, smoked brown sugar, unflavored Knox gelatin and bacon syrup by Torani.
Lately I also find myself drawn to creating cozy weekend brunches. Here’s the beginning of a peach and blueberry compote for Sunday pancakes for me and my boyfriend.
You know what else is good? A good beverage. I’ve been reading Imbibe! and enjoying the possibilities of imagining get-togethers of friends around a boozy punch bowl, hot and spicy snacks and a general mirth while the first cold rain of Seattle fall falls in constant drizzle throughout the evening.
Here’s a good pale colored drink that’s best for these last summer days: Mix equal parts gin, green chartreuse, Maraschino liqueur and lime juice in a shaker with ice and strain into a chilled glass; it really is The Last Word.