If hurricane Irene has taught me anything, it’s that there are two types of people in this world: those who panic and those who don’t. Luckily, there’s a cocktail no matter what your mood.
Dark and Stormy (for the panickers)
Take from Esquire
Directions: In a glass, combine 2oz dark rum, 3 oz ginger beer, and 1/2 ounce of lime juice. Serve over ice.
Happy Hurricane (for the partier)
Directions: Combine 2 oz each rum, orange juice, and passion fruit juice, and one ounce fresh lime juice. Serve over ice.
Warning: This post contains adult content, and may not be suitable for children under 18.
So here goes: Why is it that whenever I grill a pizza, it always ends up shaped like this?:
I assume it’s something about the transfer from countertop to grill. But whatever it is, it makes for an awkward answer of the question: “Which piece do you want?”
It could also make for a really bad sex ed lesson:
“What you do do when you see something this shape covered in green spots?”
“You eat it.”
Okay, bad jokes aside, this pizza was really, really good. It’s slightly spicy from the red pepper flakes and savory from the nutmeg. You can serve it in big slices for a pizza party, or cut into into smaller pieces as a flatbread appetizer. Delicious!
There are some things that men just don’t appreciate: decorative pillows, After the Final Rose episodes of The Bachelor, the 2-second guilty high of clicking “purchase” on Rue la la, and lastly, pretty food.
These crostinis are the perfect example. How cute are they? I served them this week for a bachelorette planning get-together, and they were a big hit. Pop open a bottle of Prosecco and you’ve got a food and drink duo that goes together like bridal showers and bad games, bachelorette parties and table dancing, bridesmaid dresses and the Salvation Army–you know, the types of things that only girls can understand.
Raspberry lemon crostini
3/4 cup ricotta cheese
juice from half a lemon
1 tsp. honey
1/4 tsp. salt
loaf of french bread, cut into 1-inch slices
Preheat the broiler. Place bread on a baking sheet, brush with olive oil, and broil for 1-2 minutes per side until browned. Let cool. Meanwhile, in a mixing bowl, combine ricotta, lemon, honey, and salt. Top each toast with ricotta mixture, one mint leaf, and one raspberry
Makes 12 pieces.
Make ahead: Ricotta can be made one day ahead, stored covered in the fridge. Toasts can be made one day ahead and kept at room temperature in an airtight container.
If I learned anything this past weekend, it’s never to interfere with a man and his meat.
We had our annual family reunion up at the lake, and while the rest of the family enjoyed this view:
I was taking in this one…
I’ve spent summer weekends on the lake near Woodloch Pines—a Dirty Dancing-style family resort in the Poconos—since I was barely old enough to ride a tricycle. The resort has all the usual good stuff: team Scattergories in the North Lodge (I dare you to challenge me to a breakfast cereal beginning with a C); a race track with cars that max out at 9 mph; a game room with Dance Dance Revolution (a recent, genius addition); and of course, mud pie.
I don’t know how else to describe mud pie, except to say that it is a little slice of frozen heaven—graham cracker crust, coffee ice cream, hot fudge, whipped cream—basically everything you’d want your last bite of food on earth to be. Continue reading
Think of this beer as a Corona with a kick. Our neighbors (Hi, Ryan and Jen!) made them for us last summer, and we’ve been drinking them ever since. For integrity’s sake, they really should be made with a beer like Modelo or Dos Equis, but this time around, we had Coors light in the fridge. No one complained.
Rub a lime along the mouth of the beer, then sprinkle with salt. Add a dash of tabasco to the beer, then stick in the lime. Drink on a hot summer day.
I’ve been freelancing for a month now, and there are a lot of things that I love about it: sleeping late, impromptu Wednesday beach days, a wardrobe of flip flops and jean shorts. Sorry, am I rubbing it in?
But there are also a lot of things that I miss about office life, namely this:
I ate this parfait from the Hearst Cafe at least three times a week back when I was a 9-to-5er. When I left, I couldn’t picture my mornings without out it.
I took a gamble and made this version with Greek yogurt (the original version is made with plain yogurt, and that would work too). I know Greek yogurt is supposed to be healthy, but I’ll be the first to admit: the first time I tasted it, I threw up in my mouth a little. That stuff is funky. But trust me, once you add lots of other good stuff, you can’t tell the difference.