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Fall Cocktails 2014 … let the fun begin

I’m gonna start with a caveat: I don’t drink alot of cocktails based on “brown” liquors. You know, the whiskey family: bourbon, scotch, rye. I never developed a taste for them straight-up or on-the-rocks, so I don’t reach for them when I’m developing a new cocktail. But I love a splash of bourbon in my pecan pie, so I usually have some Jack Daniels around for that. Why JD? It’s what my dad drank.

With our first burst of cool weather, I started thinking about cool weather cocktails. Fresh-pressed apple cider is one of those fall treats with a limited availability, so I wanted to try something to highlight it. Vodka wasn’t the right liquor – although neutral in flavor, too much “burn”. The botanical notes in gin were going to overpower the apple. I was out of black rum. But my little flask of Jack Daniels was there — and whiskey can have warm, caramel notes from the charred oak aging, which would pair beautifully with apple.

You’ll note I gave ranges for the whiskey and apple cider. I preferred the “lighter” version — less whiskey less cider and more ginger ale. The CGP preferred the “stronger” version — more whiskey more cider and a hit of lime at the end.

Apple Cider Fizz
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2 – 3 tablespoons Tennessee Whiskey or good bourbon
1 tablespoon Pama liqueur
1/3 to 1/2 cup fresh-pressed apple cider (farm-stand or refrigerator section)
ginger ale
lime (optional)

Fill a tall pub glass with ice. Add the whiskey, Pama, and apple cider. Stir well. Top off glass with ginger ale and stir gently to combine. Add a touch of lime juice if desired.

We drank ours with homemade hand-pies filled with beer-braised chuck roast, onions, mushrooms, and a bit of Cheddar:

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Party Notes: If I were serving this at a party — I’d make it by the pitcher, use smaller glasses, and garnish the edge of each glass with a little apple wedge.

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Grillin’ some wings …

I’m not the biggest fan of buffalo wings. Too much vinegar … one note spiciness. Just not my thing. If we’re out and someone orders a plate, I’ll have one, but I don’t order them for myself. They are also incredibly greasy and messy — I get the stuff all over face and up my arms. Or maybe I’m just a slob.

But throw some wings on our Big Green Egg– well — that’s a different story altogether. First of all, a slow moderate roast in the BGE renders off all the fat, leaving the meat moist but not flabby. Secondly, I can toss the hot wings in my own sauce — whether that’s a sweet and spicy tomato-based barbecue sauce (like Sweet Baby Ray’s!), or a mustard-based barbecue sauce, or even a Thai sweet chili sauce! And I don’t have to drown them — a little goes a long way (and keeps my arms clean, right?).

Smoked Chicken Wings
Serves a crowd

Enough “party wings” to cover your grill grate without crowding [*]
Barbecue rub [**]
Barbecue sauce

Lay your wings out on a cookie sheet or two. Pat them dry if they are super wet. Liberally dust both sides with barbecue rub of your choice. Let them set out for the 30 to 45 minutes it will take to set up your grill and get the fire going. This rest period is important for seasoning — the salt will draw moisture out of the meat and then the salt gets drawn back INTO the meat.

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Set up your grill for indirect grilling — on the BGE, we set up for indirect grilling with a plate setter. Aim for about 350F.

Once the grill has reached temp, lay out the wings out on the grate. Shut the lid and let it go about 45 minutes. No peeking!

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At the 45 minute mark, flip the wings, rearranging if you are seeing hot spots. Shut the lid and let it go another 30 to 45 minutes. You may peek at the 30 minute mark to see if they are done. They should be evenly browned/charred and pulling away from the bone a bit. Poke one with your finger — should be fairly firm.

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Pull them from the grill and immediately put in a large bowl and pour your favorite sauce over them. Toss gently, adding more sauce sparingly. It’s important to do it the moment they come off the grill — so the oh-so-crisp skin will soak up the sauce. But not drown in it!

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Eat immediately!

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[*]  “Party wings” means the first two joints of the wing, separated, and the wing tip discarded. Feel free to buy full wings and separate yourself. For me, it was more efficient to buy them ready to go. Our BGE holds about 40 pieces — I think that was 5 or 6 pounds worth.

[**]  We usually make our own rub. Salt, fresh ground black pepper, smoked paprika, ground cumin, garlic powder, onion powder, ground coriander, ground chipotle, I’d skip the brown sugar for these wings. But a purchased barbecue rub will work just fine.

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Tea IN Cookies?

So we got a new coffee machine at work. Not exactly blogworthy, I know. For a host of reasons, we lease a machine that brews cups individually. It reduces waste — does anybody else remember That Person who would come into the office kitchen, decide the nearly-full-carafe of coffee wasn’t Quite Fresh Enough, and pour the whole thing out and make a new pot? **I** like this single-serve system because it reduces the opportunities for my co-workers to make a mess that they won’t clean up. I swear I’m going to set up a webcam and catch the lazy individual who keeps leaving dirty dishes in the sink for a week. And then publicly shame her/him.

The old coffee machine used envelopes of finely ground coffee/tea. The new one uses paper pods of finely ground coffee/tea. Not mechanically compatible with each other, clearly. So we had a bunch of leftover envelopes that were going to be thrown out. Now, I don’t like waste. But I also wasn’t going to tear open 100 envelopes of coffee to fill a basket filter to make ONE carafe of mediocre coffee. The tea, on the other hand, kinda tickled my fancy. I’d been drinking the chai fairly regularly and the Early Grey occasionally. So I decided to grab some of each to play with at home.

I paired the chai with white chocolate in a fairly traditional CCC recipe. The spices were subtle and the tea flavor more so — but both were there. Next time I’d probably use two envelopes of the chai — it was almost too subtle. I liked the visual effect of the flecks of tea in the cookie. I chose to let the chai infuse the butter since those spices usually need heat+fat to really bloom.

Earl Grey is pretty strong so I decided to pair it with chocolate. I also used two envelopes because I wanted to ensure the flavor came thru. I chose to steep the leaves in gin and leave out vanilla — trying to reinforce the herbal notes more so than sweet. I tasted NO gin in the final product — so not entirely sure if that was necessary :).

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 Tasters gave both cookies a solid thumbs-up!

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White Chocolate Chai Cookies
Makes about 2 dozen cookies

SAMSUNG1 stick unsalted butter, melted and cooled to room temperature
1 envelope (~ 1 1/2 teaspoon) finely ground Chai-spiced Tea
1 cup plus 2 tablespoons unbleached all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup plus 2 tablespoons granulated sugar
1/4 cup plus 2 tablespoons packed brown sugar
1 teaspoon vanilla
1 large egg
1 cup white chocolate chips

Preheat oven to 375F. Line two baking sheets with parchment paper.

Gently melt the butter. I like to use a 2-cup Pyrex cup in the microwave: 30 seconds @ 50% power, swirl, 20 seconds @ 40% power, another round at 40% power if needed, remove. Add the chai. Allow to cool to room temperature.

Whisk together the flour, baking soda, baking powder, and salt in a medium bowl. Set aside.

Pour the butter/chai over the sugars in the bowl of a stand mixer fitted with the paddle attachment. Beat on low for about a minute. Scrape the paddle and sides, then let the butter and sugar hang out for about five minutes to better dissolve. Then, beat on medium-low for a couple of minutes until fully mixed. Add the egg, mix until fully incorporated. Add the vanilla, mix until fully incorporated.

Add the dry ingredients slowly with mixer on low (I added in three increments), scraping frequently. Don’t overmix! Add the chocolate chips. Mix with the mixer about 3 rotations of the bowl — then stop and finish by hand.

Refrigerate the dough for about 20 minutes. Use a cookie scoop (mine is a generous tablespoon — probably about four teaspoons) to place eight scoops on a parchment- or silpat-lined cookie sheet. You need some room for spread. Put ONE cookie sheet in the oven, cook 6 minutes (set the timer!), rotate the pan, and cook for another 3 to 4 minutes. Remove to wax paper to cool.

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Chocolate Earl Grey Cookies
Makes about 2 1/2 dozen cookies

SAMSUNG1 stick unsalted butter, melted and cooled to room temperature
2 envelopes (~ 1 tablespoon) finely ground Earl Grey Tea
1 tablespoon gin
1 cup plus 2 tablespoons unbleached all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup unsweetened baking cocoa
1/4 cup plus 2 tablespoons granulated sugar
1/4 cup plus 2 tablespoons packed brown sugar
1 large egg
1 cup bittersweet chocolate chips

Preheat oven to 375F. Line two baking sheets with parchment paper.

Gently melt the butter. I like to use a 2-cup Pyrex cup in the microwave: 30 seconds @ 50% power, swirl, 20 seconds @ 40% power, another round at 40% power if needed, remove. Allow to cool to room temperature.

Mix the tea and the gin together in a small bowl. Set aside.

Whisk together the flour, baking soda, baking powder, salt, and cocoa in a medium bowl. Set aside.

Pour the butter over the sugars in the bowl of a stand mixer fitted with the paddle attachment. Beat on low for about a minute. Scrape the paddle and sides, then let the butter and sugar hang out for about five minutes to better dissolve. Then, beat on medium-low for a couple of minutes until fully mixed. Add the egg, mix until fully incorporated. Add the gin-chai and mix until fully incorporated.

Add the dry ingredients slowly with mixer on low (I added in three increments), scraping frequently. Don’t overmix! Add the chocolate chips. Mix with the mixer about 3 rotations of the bowl — then stop and finish by hand.

Refrigerate the dough for about an hour. Use a cookie scoop (mine is a generous tablespoon — probably about four teaspoons) to place eight scoops on a parchment- or silpat-lined cookie sheet. You need some room for spread. Put ONE cookie sheet in the oven, cook 6 minutes (set the timer!), rotate the pan, and cook for another 3 to 4 minutes. Remove to wax paper to cool.

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Fried okra with an Indian twist

So the following post is edited (slightly) from a comment I made on my friend Beverly’s blog, OneWeekCloser. Bev has been posting weekly about what she’s doing with her CSA box. Unlike wimpy me, Bev subscribes to a full-share in a more traditional CSA — The Lancaster Farm Fresh Cooperative. So she has a bounty of vegetables to deal with every week — whether eating, freezing, or giving away. I’m quite impressed with her industriousness! I’m reposting here because after I read the whole thing, I realized I had gotten carried away and it was standalone post on its own!

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Growing up in a Southern home (not always physically located in the South, but always there from a culinary perspective), fried okra was my absolute favorite vegetable. Ever. I still love it. When I visit my folks in the Ozarks of Mo, I try to get my fill and request Mom to cook hers and if we’re eating out, I noodge us towards restaurants that might serve it. No Shame.

I can find fresh okra occasionally in the grocer’s produce bin, but the quality can be a bit iffy (oversized and tough or dried out). I can find it reliably in the frozen section – which is fine for gumbo … not so good for the fried stuff of my childhood. So Bev’s offer of some fresh organic red okra got me drooling.

So what did I do with it? My own crazy delicious riff on bhindi masala, which is India’s take on fried okra. It had the texture of my childhood okra — some crisp some tender some slippery — but the flavors were Indian.  Here’s what I did:

  • Wash the okra. Watch out for the hairs that can be rather prickly!
  • Trim and discard the stem. Slice thru vertically from the pointy end, leaving the stem end attached. Kinda like a V shape. If you cut a couple all the way thru — no worries — just cook ‘em anyway.
  • Heat a wide skillet (mine is 10″) over medium heat and add a glug or two (2 – 3 tablespoons?) of oil. I used a blended vegetable oil.
  • Add the okra. Let it cook down, stirring occasionally. You will NOT get super crisp okra with this method (you have to deep fry it), but you will have some crispiness. When it is cooked to your desired tenderness, remove it to a heatproof plate or bowl.

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  • Finely slice a large shallot into rounds. Add it to the remaining oil in the skillet — you may need to add a teaspoon or two more oil. Fry it until it starts to brown a bit.
  • Add a pinch of salt, some freshly ground black pepper, ground chipotle powder (or other chile-only powder) to taste, and a couple tablespoons of your favorite curry. I used a madras curry powder that had cumin, coriander, garlic, turmeric, cinnamon, cloves, and about 10 other things. Use a curry blend that you like! Cook the onions a couple more minutes with spices — they need the oil and the heat to fully bloom.

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  • Put the okra and any accumulated oil back in the skillet. Turn off the heat and stir everything together gently — just until the okra is warmed back up. Serve as a side to just about anything!

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As it was date night, I served it with a panko-crusted plaice (skinny white fish labelled origin SE Asia) and some prosecco. And Top Chef. I also bought more okra the next day so I can make it again RSN!

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TBT with an old-fashioned treat …

Friday nights could be a treat in my house growing up. Once a month or so, my parents would hire a responsible teenager from the neighborhood to babysit so they could go out with other like-minded adults. Our bribery was a Totino’s pizza and root beer floats and TV. Confession: I still buy the occasional Totino’s for the flavor memories. And I still enjoy the occasional root beer float.

So on a recent Friday night, while watching a movie with someone of the under-10 set, I got a hankering for a float of some sort. I spied home-made blackberry syrup in my fridge and some peach frozen yogurt in the freezer. And of course I’ve always got seltzer around. There really is nothing to this — as long as you’ve made the syrup ahead of time!

SAMSUNGBlackberry-Peach Float
Serves 1

One large-ish scoop peach frozen yogurt or ice cream
1 – 2 tablespoons blackberry syrup (recipe follows)
Seltzer water
Fat straws

Plop a healthy scoop of your desired frozen delight in a medium-sized glass.

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Drizzle with the blackberry syrup.

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Add the seltzer … C A R E F U L L Y … it’s gonna foam like crazy!

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Add your fat straw and stir gently. Guzzle to your heart’s content!

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Note: SOMEONE happened to buy Harris-Teeter-branded fat-free peach frozen yogurt. I am not usually a fan of fat-free, since the fat usually gets replaced with more sweeteners and a bunch of gums, but this was actually pretty tasty. Full-on product endorsement? Maybe not, but I was pleasantly surprised by the texture – creamy and non-icy. I’d buy it again.

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Blackberry Syrup
Yield varies

Blackberries, at least a cup or so
Star anise, optional
Cinnamon stick, optional
3 whole cloves, optional
Sugar

Rinse your blackberries and toss into a non-reactive pan (no need to drain). Add water to cover. Add the whole spices, if using. Simmer gently until the blackberries are mush. Strain through a fine-mesh strainer over a bowl. Use a spatula to gently press liquid through — you’ll get a little cloudiness in your syrup but it’s worth it for the flavor!

Rinse your pan. Or dirty a fresh one — your call.

Rinse the star anise and cinnamon (if using) and put them into the clean pan. Discard the cloves and other solids. MEASURE the liquid and put into the pan. Measure an equal amount by volume of sugar and add to the pan. That means, if you had 2 cups of liquid, add 2 cups of sugar :)

Bring the sugared solution to a gentle boil, stirring frequently to dissolve the sugar. Boil gently for 1 to 2 minutes. Allow to cool to room temperature. Discard the star anise and cinnamon. Store covered in the refrigerator. Excellent in cocktails or to make your own blackberry soda!

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Blackberry Soda
Serves 1

Ice
2 tablespoons blackberry syrup
6 ounces seltzer

Put the ice in an appropriate-sized glass. Add the syrup. Pour the seltzer over. Stir gently. Consume with gusto!

Watermelon Sangria

August in a pitcher!

For me, summer isn’t summer without watermelon. I know for some it’s tomatoes. For others, peaches. But for me, the hot hot days of summer go hand-in-hand with icy cold watermelon. I like big cold chunks on a plate, lightly sprinkled with kosher salt. And preferably seedless from Swann’s in Calvert County, MD.

Last year I developed a pretty amazing watermelon cocktail. It’s fresh and fruity and just right for summer, but it’s also potent and I make each one individually. So when my dear (beach) friends Sue and Steve invited me over for Sunday dinner with a (new) friend Cookie, I wanted to make something a little lighter and in a pitcher, but still rely on the luscious local watermelon. Why wouldn’t watermelon work in a sangria? I drew on the flavors of the previous year’s cocktail – grabbing mint and lime and some flavored rum. I had a bottle of white wine ready-chilled. Even though I typically do a spice-infused simple syrup to start a sangria, I knew the fresh mint leaves didn’t require that (in fact, I prefer the fresh flavor to a steeped flavor). And we were off!

Watermelon Sangria
Serves 4 happily

SAMSUNG2 – 3 cups cubed seedless watermelon
scant 1/4 cup sugar
scant 1/4 cup lime juice
Big handful of fresh mint leaves
6 tablespoons strawberry rum
2 tablespoons orange liqueur
1 bottle dry white wine (I used a pinot gris from Oregon)
12 ounces (1 can) ginger ale or lemon-lime seltzer

Cube your watermelon. You can see in these pictures I took a different approach to peeling — it seemed safer this way. And yes, those are fossils in the background. They are pretty much found on every horizontal surface in our beach shack.

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Muddle the sugar, lime juice, and mint leaves in a large pitcher. Add the rum and orange liqueur, stirring well to dissolve the sugar. Add the watermelon and stir gently, trying not to break up your cubes. Put this in the fridge to percolate for a couple of hours (just before serving, I pulled the mint leaves out — I don’t mind them in a mojito but they looked a little spent for the sangria).

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When ready to serve, add the white wine. Taste at this point — if it seems balanced in terms of sweet to acid, add your ginger ale. If it tastes a little too sweet (because wines can vary so widely), add seltzer water instead. Stir gently. Serve over ice, garnished with a little mint.

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This was definitely a less-boozy version of sangria. Flavored rums tend to be quite a bit lower in alcohol than the usual brandy. The watermelon soaks up some of the rum-and-sugar mixture, so it’s really delightful to eat that as you empty your glass. Strawberry complements the watermelon, but I think passionfruit rum would as well. I would stick with a fairly neutral white in this — a riesling or heavily oaked chardonnay is going to fight with the watermelon. Pinot grigio is the same grape as pinto gris, just a different style of wine, and that would work nicely as well.

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Back in the saddle …

SAMSUNGSo even though the blog was on hiatus for over a month (a month ?!?), I was still hobbling around the kitchen. Sourcing ingredients (shopping) is still a challenge — I just don’t have it in me to walk up and down every aisle in the store, or to visit multiple stores in a day (I have to pace myself). The CGP has done most of the marketing, but I’ve been trying to keep it pretty basic for his sake. But there was ONE thing that kept me from regularly ordering take-out or subsisting on Pop-Tarts: Fresh produce every Wednesday from Backyard Produce. I talked about this several months ago in a previous post, and it really did come in handy. It’s all familiar produce — things like kale and summer squash that are always welcome in our house. Knowing a few days ahead of time what was coming helped me plan upcoming meals and direct the CGP’s unsupervised trips to the grocer.

SAMSUNGIt also let him help out in a major way by cooking entire meals on the grill. Yes, grilling the meat is a no-brainer. But we made an effort to cook ALL the sides on there as well. I would do the prep work inside and just hand it all over to him for execution. We put diced new potatoes with a little olive oil, salt, pepper, and rosemary in a foil packet and cooked it alongside the meat. We did something similar with beets (no rosemary). Try eggplant, thinly sliced length-wise (I use a mandoline at 1/4″ or 5/16″) and brushed with olive oil. Corn in the husk. Baby tapas peppers on a rosemary skewer. Zucchini sliced length-wise into quarters (less likely to fall into the fire!).

So, a friend-of-a-friend is an established chef and cookbook author (as well as a member of Les Dames d’Escoffier). I had the honor of testing five recipes for her upcoming cookbook. So there were a couple of weekends in there that I was working on those. This cookbook will be geared to a specific dietary/health concern, so my testing was very analytical. I had to weigh my vegetables beforehand (just how much DOES a medium zucchini weigh?) as well as measure volumes (cups/tablespoons) of the finished product, so they can do nutritional analyses and describe serving/portion sizes. It was a blast and a very different style of cooking for me, because I had to follow the recipes to a “T”. I’ll keep you posted when the cookbook comes out — for now — I have to keep it all Top Secret :).

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I also managed to put up a couple more small batches of jam. The blueberries and blackberries are really awesome this year. Shout-out to Twin Springs Fruit Farm and Westmoreland Berry Farm for my berries!

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It’s NOT just because of the name

Every so often I’ve purchased a bottle of something out of Washington State’s Chateau Ste. Michelle. NOT just because of the name. I remember liking whatever I bought, but since it was pre-blog, I didn’t take notes :). I’ve always felt that if I had to pick a bottle for a hostess gift, I probably wouldn’t be embarrassed to bring something from Chateau Ste Michelle. And the wines generally get good reviews from people who know more about wine than me.

SAMSUNGTheir wines are typically priced above my self-imposed ceiling of $10, so when I saw a bottle of Riesling on sale at Giant for less than that, I grabbed a bottle (I think I paid $8.99). It was a really nice little weekday wine. I’d characterize it as off-dry — a hint of residual sugar but not cloyingly so. A medium body — this has more oomph than a pinot grigio — but not overly heavy. It’s a nice before-dinner wine — would probably pair well with fairly assertive cheeses. I think it would make a nice sangria as well — cut back on the sugar a little.

This is also my first post since my little bathtub accident. I’m on the mend, but I walk like a pirate. People are really nice to you when you are on crutches — drivers even encourage you to jaywalk. I just need a better story than “I fell into the bathtub.”

Standard caveat: This is a personal recommendation. Chateau Ste. Michelle does not know I exist and has provided neither product nor compensation for this endorsement. In fact, they’ll probably sue me if this ever gets in a search engine.

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Blog on hiatus

So I suffered a little accident Sunday night. I was reaching in to turn on the water in the recently-previously-used tub-shower combo, when I somehow slipped and fell ass-over-teakettle into the 50s-era iron tub. I think I landed first on my left elbow. And then my right leg got tangled up around the toilet. And oh by the way I was naked. Talk about feeling vulnerable!! Once I did a quick inventory, which was everything hurt but nothing appeared broken, I was able to raise myself to a standing position on my left leg. But the right knee was shot. On a positive note, I didn’t hit my head!

So this leaves me in crutches for the foreseeable future. Yes, I visited a doctor (sports medicine specialist within my primary care practice) and the prognosis is good — just need to ice and rest the two most injured joints, with some PT down the road. But I fear the blog will need to go on hiatus until I am mended. Cocktails + Crutches = a likely ER visit, right? And the CGP is on the verge of declaring the range off limits! So rather than obsess over constructing blogworthy eats and drinks with one good leg and one good arm, I am going to take a breather and let my husband take care of me.

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Garlic what?

It’s always fun to find something new and fleeting at the farm stand. So when I came across garlic scapes last week — I grabbed a bagful. A garlic scape is the flower stalk of the garlic bulb. They are harvested so that the garlic plant focuses on bulb growth, not reproduction :). They are tender and garlicky but the flavor is not as strong as the bulb. And here in the Mid-Atlantic, they are an early June treat (a little late this year I think) — so you gotta get ’em when you see ’em!

I’ve never used them before, but the nice lady at the farmstand suggested making pesto with them. So I googled around and found an approachable recipe over on Dorie Greenspan’s blog. But of COURSE I didn’t have the nuts she used, so I had to experiment a little. Oh my goodness — this stuff is GOOD. I ate it with a spoon. I smeared it on crackers. I smeared it on crackers with the olive cheese. I made a shrimp “scampi” with it. I made a pomegranate molasses vinaigrette with it.

SAMSUNGGarlic Scape and Pistachio Pesto
Adapted from a recipe by Dorie Greenspan

10 garlic scapes, roughly chopped
1/4 cup shredded Parmesan (I used the bagged stuff)
1/4 cup roasted, salted pistachios
About 1/2 cup extra virgin olive oil
Freshly ground black pepper

Whir the scapes, Parmesan, pistachios, and half of the olive oil in the food processor until well blended and finely ground. Add a grind or two of black pepper. Slowly add the remainder of the oil — watching the texture closely — you might not need all of it. If it’s a little too thick — add a little more oil. I used my mini food-processor, so I ended up with a fairly “rustic” texture (pictured below, left). A couple of days later, I doubled the recipe in my full-size food processor and ended up with a much finer texture (pictured below, right). Both were scrumptious.

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If you don’t eat it all immediately, store in the fridge with plastic wrap pressed on the surface. Should be fine for a couple of days, but any longer than that, you need to freeze it.