the-last-martini

For now, that is. I need to focus on work and, well, most things come to an end, no? Though the inevitable catastrophe of death awaits us all, not so for the finest cocktail: The Martini. As perfect as a sonnet, Mencken said. I began The Friday Cocktail Hour two and a half years ago with a martini (outraged, outraged!, when I ordered a martini and was asked which vodka I preferred). I attached a memory of the best martini of my life to my first book contract this spring. And with a martini I finish. Because this concludes, for the nonce, my beloved Friday Cocktail Hour, we shall call this one the Is That All There Is? Martini. Gin, almost needless to say, flavored with vermouth and lemon, something to sip for comfort as Read On »

Share
TVDINING9

                              Alerted about an article on Slate that runs counter to my own convictions, I was inclined to regard it as misguided, inelegant and leave it at that. But I couldn’t stop thinking about it. The home cooked dinner is “expensive and time-consuming and often done for a bunch of ingrates who would rather just be eating fast food,” the journalist Amanda Marcotte concludes, using a study by three NC State University sociologists as her springboard, a study that argues something even more ridiculous: “The idea that home cooking is inherently ideal reflects an elite foodie standpoint.” What I couldn’t stop thinking about was the author’s conviction that home-cooked meals shared by the family is a romantic notion, not to mention harmful to those who Read On »

Share
Diamond-Back-cocktail@1020

One final cocktail using applejack, simply from a couple of web searches. This is my final post until after Labor Day, so I wanted a cocktail that packed a wallop. With three high-proof spirits, the Diamondback fits the bill. I also wanted something medicinal, so that I stay healthy while I take a late summer break from the blog (alas, I have first pass pages of the new cookbook to scour and the first draft of the next to get off to my venerable publisher Little, Brown). But some break I will be able to take. And it shall begin this evening with the Diamondback, a cocktail with a healthful bite. Chartreuse, a high-test medicinal liqueur made by French monks, needs to be balanced with delicious cherries; in my mind these are a critical component of the Read On »

Share
Apple-Jack-Sour-cocktail@10

Earlier this summer, I met a friend out in Chagrin Falls, Ohio. (Could a novelist invent a more unlikely name for a town?) It’s semi-rural and on the edge of rural, a quaint town with an actual falls, a candy shop, and Jeni’s Ice Cream. Head out of town, south, and you’re quickly passing farmland. This is where my friend wanted to take me. Just over the edge into the next county, Geauga, off the road a bit, so removed we passed the drive and had to circle back, is a house, a small distillery, and a barn filled with barrels. The distillery is called Tom’s Foolery, started by Tom Herbruck, who, with his wife, Lianne, and their kids, make some exquisite applejack, America’s first commercial spirit, and likely the common drink in the new colonies in the Read On »

Share
Pickled Rhubarb and spruce tips with fresh Sorrel makes a light and bright summer palate cleanser.

The rhubarb and spruce tip pickles in the photo above (and post below) by Carri Thurman, baker and chef at Two Sisters Bakery in Homer, Alaska, make, she says, a refreshing palate cleanser. I knew you could pickle rhubarb. I didn’t know you could eat pine needles for pleasure. Below, how a chance phone call and a culinary curiosity resulted in an intriguing preparation (and a solid all-purpose vinegar-based pickling ratio).—M.R. by Carri Thurman It has been unsettlingly sunny and warm this spring here in Alaska, but thanks to the still cool nights the season is lingering a little later here than down south—or “Outside,” as we like to call it. This gives us a little more time to capture nature’s emerging bounty before it fades into the true heat of summer. One recent sunny day I arrived Read On »

Share