There are a few things you should know about whiskey sours:
First, sweet and sour mix is gross. It’s not very hard to create a sour cocktail from scratch and give up the big bottle of electric green stuff. All you really need is a lemon and some sugar, or if you don’t want to make a simple syrup yourself, you can buy it pre-made at the grocery store or the liquor store.
Second, a Boston sour is a whiskey sour with an egg white, which makes for a delicious froth that rises to the top of this digestif.
OK, so the chances of salmonella from a frothy raw egg white in your drink are lower than the chances of a hangover from having one too many of these, but raw ingredients can admittedly be a turnoff.
One might call it a Labor Day tradition: a gathering of many hands, a pitcher of sangria, and an unreasonably large quantity of tomatoes in a Rogers Park kitchen for the annual Canapolooza. In case you missed it, this is what happened:
I don’t know about you, but this time of year my fridge is completely bare. At the moment, I’ve got a sad, lonely egg sitting in there with a container of leftover slaw salad, a bottle of white wine and a whole bunch of half-filled dipping sauces.
Maybe it was the state of the fridge that brought me to one of my favorite moments in the sloppy, early spring thaw out: purchasing the CSA share. Hooking up Midnight Sun Farm with a big fat check means we’ll have a fridge full of green (and red, and yellow, and purple…) all summer long, and a pantry of potatoes in the fall. I can barely contain my excitement – seriously. Continue reading →
In 17 minutes, John Oliver totally nailed everything that’s wrong with food in America:
When I was a barista, I set up a donation program for our morning pastries. After 2pm, whatever wasn’t sold went in the garbage, so I arranged for someone from a residential mental health facility to come and pick them up on a daily basis. Sandwiches and salads had a one-day shelf life, and for all the reasons John Oliver discussed, we couldn’t donate them. Our solution was to bag them and place the night’s sandwiches next to the trash bin on Michigan Ave., rather than out in the dumpster, thus unofficially “donating them” to the homeless in the area.
Our dorms here in Dublin have common kitchens, each consisting of four waste bins: glass, waste, plastic and paper, and food. That’s right, food and waste aren’t the same thing. It’s been really great to live in a place where composting isn’t weird, but also a little bit frustrating to watch my American flatmates try to adjust. Not to rat on them, but I’ve found spinach in the waste bin, and plastic bags in the food bin (bins with labels on them as to what you should and shouldn’t throw in). To me, it’s a sign that we’ve conditioned ourselves into thinking that once we’re done with something it doesn’t matter where it goes. Just stick it in a bin, and it’s not our problem anymore.
I could go on, but if seeing this gets one person to eat around the bruise on an apple and throw the core next to a tree rather than tossing the whole thing in the trash, then I feel pretty good about today.
There is a lot to see in Dublin, despite it being a relatively small city. Everything is pretty much walking distance from everything, which sometimes makes the city maps really confusing.
If you find yourself in Dublin, there are typical touristy places like Dublin Castle and the Book of Kells. You should probably go there, but if you know anything about me then you know that I’m not a traveller who typically likes to visit tourist traps. What I enjoy when traveling is really good food and drink, and I have two recommendations that you must not miss. Continue reading →
First, there’s an elephant in the room (and I don’t mean that photo)… It’s been a minute since I posted on this blog. You might think that a January 1 post is meant as a comeback, or that I’m making a resolution to bake and blog more in 2015.
I’m not into making promises I can’t keep. But, I DID recently pay to have this domain renewed, and in light of that, plus a day off and a magnificent Pinterest fail, I thought I’d come off of my crafty sabbatical for a day and share my space cake with you.
It might be the only post of 2015. Maybe. But it’s worth it.
One day last spring, I saw a solar system cake on Pinterest and a theme for the annual NYE party was born.
A few weeks ago, I attempted to find said recipe, to no avail. But then I found this Jupiter cake, which seemed like a way better idea. On top of that, I collected all the necessary goods to make cake pop moons to orbit around Jupiter.
Yesterday at about 4:30pm I realized that all the ingredients were in metric and the battery on my kitchen scale was dead. Rather than do lots and lots of math while sipping leftover Eggnog, I ditched the Jupiter bit, made a big round cake covered in yellow frosting, and stuck cake pop planets into it with a jimmy asteroid belt.
All things considered, I call it a space cake win. And not at all worthy of this list. Should you want to make your own attempt, here are the deets:
Fudgy Cake Pops (Modified from the cake pop pan package directions):
3/4 C. semi-sweet chocolate chips (I used half a block of semi-sweet baking chocolate instead)
1/2 C. butter
3/4 C. sugar
2 TB Cocoa
2 large eggs
3/4 C. flour
1/4 tsp. salt
24 oz. chocolate bark coating (I used more baking chocolate)
Directions (to make my whole space cake extravaganza, double the recipe):
In a medium saucepan, melt chocolate and butter, stirring until smooth. Transfer to a medium bowl.
Add sugar and cocoa, stir until blended. Add eggs one at a time, stirring as you go.
Add flour and salt, stir until blended.
Fill each well of the bottom side of the cake pop pan with a heaping tablespoon of batter. Place the top side of the pan and lock into place. Bake 15-20 minutes.
Cool the pan on a wire rack 2-3 minutes, and then transfer the pops to the rack. Meanwhile, pour the remaining batter into a round 8″ greased and floured pan. Bake approximately 50 minutes, until a cake tester comes out clean.
Melt the remaining chocolate in a pan. Dip the top of the lollipop sticks into the chocolate and push halfway into each pop. The chocolate is like glue to keep the sticks in the pops.
Frost, dip, or decorate as desired. I included Pluto, because, debates about its planetary relevance aside, why not have more cake pops?
Lemon Frosting (adapted from Betty Crocker’s cookbook):
Ingredients and Directions:
Blend together 2 C. of confectioner’s sugar with 1/4 C. room temperature butter
Stir in approximately 2-3 TB heavy cream and 1 tsp. lemon extract
Add a few drops of yellow or orange food coloring (because this is going to be the sun)
So the rest is pretty intuitive. Frost the cake when it’s cool, add your sprinkle asteroid belt, and decorate your planets, sticking the pops into the sun. The dusted black plate adds a star-studded stratosphere to the whole thing.