Tag Archives: cocktails

this week’s food porn round-up

Finally, the weekend is here! Let’s make something. Here’s a list of the recipes catching our attention this week.

Holy crap, it’s a Smoretini


(photo via Creative Culinary)

This Pumpkin Curry with Chickpeas is getting added to the top of the ol’ meal planning list.


(photo via BBC Good Food)

I wouldn’t mind a piece of this Pull-Apart Cinnamon Sugar Pumpkin Bread.


(photo via Sunny Side Up in San Diego)

Ginger liqueur + vanilla liqueur + club soda + Guinness = a Guinness Cream Soda


(photo via CHOW)

A Jalapeno Popper Grilled Cheese Sandwich? Yes, please!


(Photo via BS’ in the Kitchen)

Tips for brewing better mulled cider. I’ll give you a hint – one tip is to toast your own spices!


(photo via Serious Eats)

I don’t know about you, but I’m always looking for new vegetable sides for dinner. I’m loving the idea of this grilled cabbage with spicy lime vinaigrette.


(photo via The Kitchn)

How about an Earl Grey MarTEAni?


(photo via The Kitchn)

Last, but certainly not least: Pumpkin & Brown Butter Blondies

(Photo via Raspberri Cupcakes)

10 Comments

Filed under food

Her name is Cherry, we’ve just met

Jess, along with our good friend Jordan, worked some sort of miracle and scored local organic cherries for $2.50 a pound, with a couple bonus pounds thrown in for free. Last night we all convened at the Bearded Lady Food Company’s (literally) sweet commercial kitchen for a cherry processing pizza party.

In case you’re wondering, yes it was amazing to be in a commercial kitchen with a six burner gas range and a wall of deep sinks to wash everything. Jess could not stop talking about those sinks.

We all donned Bearded Lady aprons, even Levi, and went to town on 22 pounds of cherries. Levi looks grumpy here, but I assure you that is just intense focus. Together he & I stemmed and pitted all the cherries in record time. That kid can be a workhorse when we get him on board a project.

Okay, for the sake of complete accuracy we pitted all of the cherries except the two pounds that became Drunken Cherries.

We used the recipe from Sherri Brooks Vinton’s Put ’em Up but threw in a little vanilla bean. Sweet cherries, bourbon, brown sugar and vanilla bean? How can this go wrong? We also made her Classic Cherry Preserves from the same book, one batch with vanilla bean and the other with black pepper. BLACK PEPPER CHERRY PRESERVES? Tell me you don’t want to invite yourself over for scones.

We always joke about cooking all the way through a book, but Jess doesn’t know yet that I hope we can actually achieve that with this book.

I’ve also got cherries and sugar macerating in an attempt to make this cherry shrub recipe happen. You may recall we enjoyed cherry shrub cocktails for our anniversary recently. Learn more about shrubs here from serious eats. We are well on our way to our dreams of a house filled with all sorts of jams and jellies and syrups and shrubs, hooray!

In case you’re wondering what we ended up with from our 11 pounds:

3 half-pint jars cherry preserves
4 pint jars cherries preserved in simple syrup
1 quart jar of drunken cherries
1 gigantic batch of cherry shrub

and one leftover pound in the fridge – I’m leaning toward a fresh salad with cherries and cheese for dinner tonight.

5 Comments

Filed under canning

half of an epic celebratory weekend

Once upon a time this blog was about how we ran off to Canada and eloped. Wednesday will mark three years since that happened.


three years married!

We also have Jess’ birthday to celebrate the day before, so we usually try to make a fabulous weekend of it. Last year we took a road trip on the coast. This year we kind of casually picked a few things that sounded fun without a ton of planning and somehow managed to have the best weekend I can remember.

Since we made reservations for an eight course vegetarian dinner at Tilth in Seattle, I proposed a lunch of nothing but milkshakes and Jess obliged.

We simultaneously came up with the genius idea of trying a salted caramel milkshake at Molly Moon, because that is how our marriage seems to work. And you guys, holy crap.

I have since decided that this will be my birthday present to myself come September, as well as my last meal if I ever get the death penalty. I know salted caramel was on trend like five years ago, but it will never stop being amazing. Salty + sweet = true love forever. I probably won’t need a salted caramel cupcake again because this exists.

We people and boat watched at Gas Works Park, where even the garbage on the ground was romantic.

Then on to Tilth where we planned to go all out and get the Grand Eight Course Vegetarian Tasting Menu. To our surprise there was also an amuse-bouche, so it was more like nine courses plus cocktails and the house made sodas I just had to try.

I won’t bore you with 12 pictures of our dinner, especially since we sat inside so the photos are lighting-challenged. How about some highlights:

the most perfect shot of asparagus soup and a slice of heirloom tomato with preserved lemon and basil

a porcini flan and grilled cauliflower with pickled garlic and truffle oil

sasparilla and rhubarb-ginger soda, served with classy giant ice cubes!

strawberry-rhubarb shortcake with chantilly cream

Everything was so fresh and flavorful and delicious, we ran out of compliments to tell the waitress when she checked on us during each course. And we enjoyed the fanciness of it all. I was overly amused by Jess’ napkin getting refolded for her while she was in the powder room. One time while she was gone the maitre d’ and the waitress each folded it for her. Awesome.

Then we had a gorgeous sunset drive through Seattle before heading off to downtown Tacoma for alchemy drinks at this place we’ve been meaning to try for ages.

1022 South is named after it’s address on J Street in downtown Tacoma. One part old apothecary, one part classy bar, they make fancy cocktails with homemade bitters and botanical infusions.

This was just round one: cherry shrub – rum, tarragon, amaro, cherry balsamic shrub and drunken boat – blackstrap rum, ginger liqueur, house made ginger beer, flamed angostura bitters

I wish I had a video of my drink on fire. Everything tasted amazing, and it lit a fire under us to experiment more with homemade syrups and even shrubs (apparently and aged fruit syrup).

After drinks we ate a caprese plate of tomato, basil, fresh mozarella and balsamic reduction and drank tons of complimentary cucumber water to sober up before driving back to Olympia. I can’t imagine anything more indulgent, but this was just DAY ONE.

More tomorrow, if you can handle it.

5 Comments

Filed under family, marriage