Summer Rituals

Summer means fresh food: basil and mint, tomatoes, cucumbers, salads. Summer means slowing down to beat the heat. Lazy afternoons beneath the shade tree, reading, watching the kids run around. Relaxing with guests. Grilling. Freezie Pops and cool drinks.

After a brutal winter summer has finally come, and my brood and I are trying to make the most of it, and I bet you are, too. And as idyllic as it all sounds, at times it's hard for me to just calm down and be. To be present to my kids (that's starting to be a theme, isn't it?). To not feel guilt if I'm not busy, busy. To be content to hold a baby that won't go to sleep or to choose a trip to the playground over completing a blog post.

How to solve this inner angst... I don't know, I just keep reminding myself that my biggest responsibility right now is to these littles. And alcohol. Just kidding. Sort of. What I mean is that alcohol is part of it, one small part of creating and living summer rituals. Of responding to the changes in weather and environment, interacting with them and with each other in meaningful ways. 

You may have caught the post two Fridays ago about summer cocktails. Since then I have been playing around with various ingredients, and I have come up with a formula that can be used with whatever you have on hand. It's a little less boozy but just as fresh and even more refreshing for the days that are turning hot, hot, hot.

I hope you like it!

The Perfect Summer Cocktail

Ingredients:

Gin or Vodka

Basil or Mint

Lemon or Lime

Fruit: Strawberries, Blueberries, Peaches, you name it

Simple Syrup (equal parts sugar and water, boiled together to dissolve)

Club Soda 

Ice

The Formula: 2 ounces alcohol + 1 ounce simple syrup + juice of lemon or lime + five leaves basil or mint + club soda

Muddle (i.e. crush using a muddler or the back of a spoon) the herb leaves in the lemon/lime juice. Pour into a shaker. Add alcohol, simple syrup, and ice. Shake. Strain into a Tom Collins glass (or a martini glass). Mash some really ripe fruit and add. Fill glass with cold club soda. Now take it outside, and enjoy!

Make it a Double

The weekend is upon us and the weather is warm and life is beautiful and I think that calls for a fresh cocktail! The only problem? Many "summer cocktails" call for limes, and I'm fresh out. What's a thirsty girl to do? How about a "South Side?" There are recipes all over the internet, each slightly varied. Here's a pretty basic one to get you started:

The Double South Side

Ingredients:

10 Mint Leaves

1 Lemon

4 Ounces of Gin

2 Ounces of Simple Syrup*

Muddle (i.e. crush using a muddler or the back of a spoon) the mint leaves in the lemon juice. Pour into a shaker. Add gin, simple syrup, and ice. Shake. Strain into a Tom Collins glass (or a martini glass). Garnish with mint leaves and lemon peel.Enjoy!

Recipe modified from www.liquor.com

*Simple Syrup: As easy as it sounds. Simple syrup is equal parts sugar and water. Make some and keep it on hand. Simply boil one cup water and one cup sugar for several minutes. Cool and store in the refrigerator.

Dinner for Date Night

I imagine that many of my fellow moms are no strangers to the perennial problems of babysitter  and budget - not enough of one and too much of the other! I want to share with you a dinner date idea that won't take hours of prep, lots of dollars, or even a babysitter. Here goes.

THE MENU 

4 Minute Spicy Garlic Shrimp

Angel Hair Pasta

Steamed Broccoli

Baguette with Sweet Cream Butter

paired with Jaume Serra Cristalino Brut Cava

To make this night of magic happen, first put the kids to bed early and then pop the cava into the freezer. Next get started on the shrimp. I follow this recipe pretty closely, except for the following changes. I often buy 1 lb bags of raw medium shrimp (deveined but unpeeled) and keep them on hand, then defrost and peel (tail included) myself. It doesn't take that long, and they are usually much less expensive than the jumbo. I may or may not zest the lemon, depending on time constraints, using just the juice instead. Also, fresh parsley is cheap at the grocery store and farmers market, but if I don't happen to have any on hand, I don't let that stop me. 

While the shrimp is cooking, get the pasta (two servings) going. Aim to have them finish at about the same time. I usually use my dutch oven on the stovetop to cook the shrimp, and then remove them to a separate dish.  You will find that much of the seasoning and even some bits of shrimp are still in the pot. Drain the pasta, reserving a little bit of liquid, and place it in the dutch oven with some of the liquid. Stir to coat. The pasta will have a nice delicate flavor as long as you don't overdo it with the amount. Now just steam some broccoli (when I'm in a hurry I just use one of the steam in the bag brands) and warm your "take and bake" baguette in the oven (follow the directions on the package).

Now all that is left to do is plate the food and uncork the cava*. For the enquiring minds among us, cava is a Spanish sparkling wine that is named for the cool cellars where it ferments. It is made by blending a variety of wines, the product of which is fermented, and then fermented a second time via the méthode champenoise. This method is, as its name indicates, the same method used to make Champagne, and involves introducing sugar and yeast into the individual bottles, which interact to create carbon dioxide. Bubbles.

source

Jaume Serra Cristalino Brut Cava is a great dry (as brut indicates) budget cava. It is crisp, clean and a bit citrusy. The flavors and effervescence are perfect for balancing the spice of the shrimp, and the price (usually around $8/standard bottle) to flavor value can't be beat. So get some bubbly and get the party started!

*Note: If you don't have champagne flutes, serve the chilled cava in a tulip shaped wine glass, or really anything with a stem. The stem prevents the warmth of your hand from affecting the temperature of the liquid.

Friday For Fifteen: Football Edition

About time for another Friday for Fifteen, don't you think? This one is for your good man, the one who joined you for all the foreign film Fridays. For those who don't know, this Sunday is Super Bowl XLVII, Ravens vs. 49ers. To get warmed up for that event, today is going to be a football Friday. So here we go:

The Entertainment: A football movie. I heartily recommend Invincible (2006), the true story of a south Philly bartender who defied the odds to become a Philadelphia Eagle at the age of thirty. As a thirtonian myself, it's nice to have a little "anything is possible" story pick-me-up. If you don't know what I'm talking about, you probably aren't thirty yet, but you are probably human so you will probably love this movie despite any age defects. Some other good choices are We Are Marshall (2006), Remember the Titans (2000), and Radio (2003). Rudy (1993) and the Blindside (2009) are also good films, but is it my imagination, or has everyone already seen both of those?

The Food: Buffalo Chicken Wing Dip. I associate football with pizza, wings, and dips that feature cheese and cream cheese in prominent roles. This dip is the best of most of those worlds. My husband, who is something of a wing expert (isn't everybody who is born and raised in Buffalo a wing expert?), gives it his hearty approval. I, on the other hand, am not crazy about wings and I also give it my approval. A real winner. There are many slight variations of this dip floating around out there on the internet. I recommend that you make it like this:

Preheat oven to 350. 

Mix together 2 (eight oz.) packages of cream cheese and 3/4 cup pepper sauce (you can definitely go generic, as long as it is in the style of Frank's Red Hot, and less if you're not a fan of spicy). 

Then add 1 cup bleu cheese dressing (again, generic is fine), 2 cups diced, cooked chicken, and 1 cup shredded cheese (both cheddar and mozzarella work great, or a mix of the two). 

Mix. 

Spray a 9x13 baking dish with cooking spray, spread in the dip, and bake for 30 minutes. 

Serve with crackers or tortilla chips, and fresh carrots and celery.

The Drink: Sierra Nevada Torpedo Extra IPA ($8.49/6pk). Now I know that you don't come here to with my sisters for beer education, but just know that this is a great American style India Pale Ale that brims with citrus and hop flavors. You may think you don't like the flavor of hops because of the bitterness, but give it a chance! Bitter compounds open the tastebuds, causing you to salivate in anticipation of food, really whetting the appetite. The strong flavor also, paradoxically, tempers the spicy intensity of the Wing Dip.

{source}

Now doesn't that make you thirsty?

What is your favorite football, food, drink combination?

Friday for Fifteen

It's about time for another Friday for Fifteen, don't you think? For the newer readers on the block, Friday for Fifteen is a semi-regular feature in which I give you a food, a drink, and a bit of entertainment that come together to create a cohesive, pleasant experience for two, and for $15 or less. I'm putting a new spin on it this week, though, because it's a season of multigenerational gathering and cozy evenings with visiting family. So this is the first Family Friday for Fifteen. I'm gonna make this short and sweet, because I'm short on time with last minute Christmas preparations, and maybe you are, too.

If you've been out slogging through the slush, fighting traffic and hordes of shoppers at every turn, burning the midnight oil making candies and cookies, read on, this is for you.

The Drink: Brooklyn Black Chocolate Stout ($9.50/4 pack - at 10% ABV you only need one!). This Russian imperial stout style beer was made for cold nights! It's thick and chocolatey (without being cloying) goodness in a glass that will warm you from the inside out and give you a glow to rival that of your Christmas tree. For the underagers among you, try this superbly satisfying [literally] hot chocolate.

{source}

The Food: Christmas cookies. Don't have any on hand? Whip up these 3 ingredient shortbread cookies in 20 minutes!

The Entertainment: The Adventures of TinTin (2011). Based on the comics by Belgian artist Herge, this film is packed with adventure and foreign intrigue. Check out a fuller synopsis here. I'm not usually one for computer animation, but this movie is truly entertaining (and appropriate) for viewers of all ages, so go ahead, watch it with your nieces and nephews!

{source}

A Few Words on Wine

This week it becomes official - the holidays are upon us. And holidays mean parties. Whether you are entertaining or being entertained, it's a good idea to have a few inexpensive yet delicious wines as go-to's. They come in handy as a host or hostess gift, or if you are having a get together and are short on time and expertise. I myself am no wine aficionado; I enjoy a good glass now and then, and I know a bad one when I taste it, but that is about the extent of my knowledge. So, for you and for myself, I sought some advice from the family's wine expert - my husband's uncle, John Simmons. I asked him to recommend three wines that are really enjoyable, yet less than $10. Here is what he suggested:

1

Vidal Fleury, Cotes du Rhone ($9.99) 

(France)

{source}

2

Running With Scissors, Cabernet Sauvignon ($8.99-$14.99)

(California)

{source}

3

Matua Valley, Sauvignon Blanc ($8.99-$11.99)

(New Zealand)

{source}

I also wanted to see if I could discover a wine for under $5 that would be truly tasty.  I came across some really promising reviews for this wine, and plan to give it a try soon: 

4

Rex Goliath, Cabernet Sauvignon ($4.99- $6.99)

(California)

{source}

Do you have any favorite wines that balance value and taste? I would love to hear your suggestions in the comment box below!

A Timely Tipple

There is something about All Hallow's Eve that just begs for a hot beverage that both warms and cheers. Every year on this day we have a tradition of brewing up a batch of hot buttered rum. It is the perfect potation to fortify one for the rigors of going door to door in unpleasant weather. Now, if you are anything like me, the idea of drinking something that contains straight butter may be off putting at first. My husband definitely led the charge on this one, but now I am a believer. I especially enjoy this drink if I am the one sitting on the porch dispensing the candy; its great to nurse on a cold night, as the heat gently transfers to hands and belly. Most of the hot buttered rum recipes out there in internet land are fairly similar; I like this site because it includes a single serving recipe and proportions for a crowd.

Let budget, taste, and tolerance be your guide.

Another good option, especially if you need a bit more energy, is a good ol' Irish coffee. In case you don't know how this works, it's very simple. Just brew some strong coffee, pour into a small glass (5-6 oz), add some Irish whiskey, a teaspoon of sugar, and a layer of fresh cream on the top. Don't stir it; just drink through the layer of cream for the best experience. If you want more visuals and detailed explanation, look here.

An Irish coffee is usually served in a mug like this, but feel free to improvise...

like this, for example. 

And one final option, caffe or espresso corretto, which literally means "correct" (as in "proper", though some say it means "corrected", how audacious. Let me know if you really know). This last one is super easy: one or two shots espresso with one shot of alcohol. The most commonly used liquor in Italy is grappa (an Italian grape based brandy), but you can also use sambuca (anise flavored), cognac, or any other type of brandy. Serve the espresso in a small cup, accompanied by a shot glass with the liquor of your choice. Tip the liquor into the espresso, and salute!

soon to be espresso corretto alla cognac

L'APÉRO

I want to introduce you good readers to a beautiful French custom known as l’apéritif, or l’apéro. L'apéro is an alcoholic drink taken in the late afternoon, with the intent of whetting the appetite and calming the spirit after the business of the day. It is accompanied by something to nibble, which may be more or less complicated. Some common drinks include champagne, whisky, port, or traditional aperitif "wines." These wines include vermouth, byrrh, and Dubonnet, and are made of wine or grape juice that is fortified by spirits (distilled alcohol), and flavored with various herbs.

{Source}

Many cultures have a similar custom called by another name. Chez moi, l’apéro exists in its truest form (i.e. as a preface to a larger meal), especially when we have guests. But we also enjoy slightly different versions modified to the culture of our home. For example, when it is very hot we might make the food a bit heartier and call it a meal. Or if we are expecting guests who insist they won't need to eat when they arrive, I still prepare an aperitif and a snack (in case they were just being polite). Its a delicious way to linger and chat, to catch up and unwind. Often after the kids are in bed, my husband and I will sit down to enjoy a drink and some light food as we catch up with each other. We even sometimes make it "dinner" and a movie.

L’apéro anyone?

Let me give you some easy and practical suggestions about how to incorporate this custom into your life. Start by picking a drink. Go with one of the suggestions listed above if you have it; if you are feeling adventurous try the vermouth. As Americans, we tend to view vermouth merely as a mixer, but that isn't its history or identity in much of the world. Chill a bottle of Noilly Prat or Martini & Rossi dry (white) vermouth - both are readily available and less than $10 a bottle. Pour 2-3 oz (about the size of a double shot) into a rocks glass, with or without ice. Some like to add a splash of soda water. Garnish with a lemon. Choose your food depending on the time and situation. Some foods that show up frequently at my house are nuts, olives, sausage, cured meats, cheese, and always a loaf of fresh crusty bread.  Slice the bread and arrange the food in bowls. With a little attention to detail even the humblest of fare can seem glamorous, so never forget - presentation, presentation, presentation. Set out little plates and voila - l’apéro.

Standard table service for l’apéro at my house. Simple and beautiful.

Friday for Fifteen

Some weeks seem to fly by, while others couldn't go any slower.  Though busy, this week is crawling. I find that such a week deserves a little special something at the end, a little celebration, a little homage to the fact that it is Friday, and one's work is well done. Now, I know that many of you good readers are students, and you indulge in something of the sort on Thursday. I also know that some of you are busy with work and children, and Saturday night is more the night of celebration. Whatever your week end, here's a suggestion to make it a bit special - a theme.

I'm a sucker for a theme. I don't mean that I had a Star Trek wedding or that Thanksgiving at my house this year will be the Hunger Games, not that at all. What I mean is using overlapping and complementary elements to create a specific ambiance, a sense of specialness and occasion. So, the idea is to pair a food, a drink, and a movie to create a cosy and pleasurable evening for two. Could be your husband (as in my case), your boyfriend, or your best friend. Whatever the case,  the food, drink, and movie should be something special, either because they are old favorites, long awaited, or off the beaten path. Furthermore .... I suggest that this is possible to do with only $15 for food and drink. Here is my drink, food, movie combo for your weekend pleasure:

The Drink: Lindemans Framboise lambic style beer (around $10 for 750ml bottle), served in a champagne flute, if you have it. This raspberry beer is from a farmhouse brewery in Belgium. Unlike most beer styles, a lambic is created using wild yeast. The windows are thrown open and the fermenting liquid is exposed to the wild yeast and bacteria in the air, which is said to give the lambic its characteristic sour bite. The effervescence, sweetness, and acidity provide a nice complement and balance to the richness of...

The Food: Flourless Chocolate Cake (around $4 for the chocolate, you probably already have the other ingredients). This flourless chocolate cake is decadent and has a surprising depth of flavor for such a simple, easy dessert. I usually use a Ghirardelli Bittersweet Baking Bar, which is available in most grocery stores and is good flavor/value combination. I hear that Callebaut baking chocolate is also a good choice. Find the cake recipe here. The chocolate ties into this movie...

The Movie: Les émotifs anonymes (Romantics Anonymous). This romantic comedy is about chocolate, awkward people, and love (just when you thought my movie descriptions couldn't get any more vague). And, for your viewing pleasure I have included the movie trailer. This movie is not graphic or obscene in the least, but before you write a letter to the editor (it won't do any good, one woman staff here), I give the disclaimer that I do not approve of or encourage premarital relations. Enough said. One more thing, this movie is available on Netflix instant view if you have a subscription. If you don't, you can try the free one month trial by clicking here. Enjoy!

P.S. Lindemans is widely available wherever beer is sold. The label looks like this:

{Source}

Shaken, Not Stirred

I am of the firm belief that every lady (yes, I said lady) should have a cocktail that she can call her own, for several reasons. First, let's paint a picture with words. You are at your work Christmas party or your best friend's wedding reception. The bartender asks, "What'll it be?"  While standing next to your boss and future husband (respectively, not necessarily the same man), you awkwardly stutter, "Hmm, I don't know, let me just think here, hmm... I'll have [insert name of some drink you've never had, potentially will hate, turns out to be the size of a kiddie pool, you name the possible flubs that could occur under such pressure]."  I'm all for trying new things, but I like to do it on my terms. Second, there  is just something empowering about ordering without skipping a beat, something that conveys poise and confidence. And finally, some days just call for a stiff drink. You will know it when it happens.

So what is my signature drink, you say? It is the Dirty Martini, vodka, shaken, not stirred, olive, no onion (the onion is old school, that's the way Grandpa Donovan drinks his).  For those of you (who are over 21, of course, or are studying in Europe) who would like to try it, here is the recipe.

Dirty Martini

Fill your martini glass with a bit of ice and some water, set in freezer. 

In a shaker filled with ice, pour 1 part dry vermouth and 2 parts vodka. Shake. 

Empty ice and water from martini glass. Strain cocktail into chilled glass. Add olive juice to taste, and garnish with green olives. Voila.

As a side note, if you aren't drinking alcohol, but find yourself in a cocktail setting, just order a lime and soda. It looks like a mixed drink with 100% less calories and inebriating effect. And as one final side note, which I probably don't even need to mention but will anyway... Do not, ever, under any circumstances make your signature drink Sex on the Beach, no matter how much you like the flavor of said drink. Just don't.