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ouestdelicesblogculinaire · 8 months

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Purée d’ail pour tartinades

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savage-kult-of-gorthaur · 1 year

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MAKE IT A CAMPARI TONIGHT. 🍷

PIC INFO: Resolution at 1024x1450 -- Spotlight on a poster design for Campari Rouge bitters, Italian apéritif, c. 1977, artwork by Bernard Villemot (1911-1989).

OVERVIEW: "Campari is an alcoholic spirit obtained from the infusion of bitter herbs aromatic plants and fruit in alcohol and water. With its vibrant red colour, intense aroma and inspiring flavour, Campari has always been a symbol of intrigue and pleasure, which unfurls itself into a captivating drinking experience.

The history of Campari began in Novara in 1860, with the invention of the original recipe that is still in use today.In 1904 Campari'sfirst production plant was opened in Sesto San Giovanni and the company began to export the brand overseas.It was the beginning of a success story that today still has no sign of stopping. Today the Campari brand is distributed in over 190 countries and is one of the most famous brands in the world."

Source: https://letitiamorris.com/product-tag/campari-rouge-by-villemot-original-vintage-poster.

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barbietoiles · 2 months

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omg you liking baking is so cool! Especially after seeing your obsession with the tarte au citron mdrrr

Tbh using « -ez » at the end of each verb is still correct for the recipe, it wouldn’t have shocked me!

and « l’apero » is something VERY french 😂 It’s when, before a meal, you sit down and drink alcool (juice for kids) ; wine, whisky, beer, it’s generally one of these. When ppl come to your house for a tree course meal, it’s generally wine/champagne with small things to eat (verrines, the salt version of a cake with olives and tomatos, toats…)

in the summer and in the south of France, l’apero is almost like a religion! The cliché is that older ppl and ppl from the south start the apero at like 16h just to drink beer all afternoon under the sun playing « pétanque » lmao

but generally in the summer you drink the « apéritif » (beer, chips, salty junk food) before a barbecue

For every public gathering, it’s polite to organize a small apero with things to eat and drink. And there are a LOT of « terasses » in France (it’s when restaurants have outdoor tables, on the street or near a big place) ; when you go for a walk to visit a city, or in hollodays, it’s common to stop to drink l’apéro before going home to eat (that way you drink in the city, or near the beach, but don’t pay for the full meal since you’ll eat at home)

and here i finish my lesson on our cultural habit, l’apéro! (Or l’apéritif to be less familiar ahah)

sorry for the long explanation ^^

-👾

Dont apologise, this was the most comprehensive, informative and fun thing to read! Im glad the -ez was still usable, though i was so excited to use impératif (looked at my notes, it IS impératif when you order someone to do something ;v;), because its one of my favourite things about latvian grammar. I know how to use it now, and its easier in french kkkkk

But yeah, thank you for the cultural habit lesson, i love it! I understand the apero now, i knew it was something people did, but didnt know it had a name! The anecdote about people paying for snacks and drinks but going home for the meal is the funniest to me, gotta respect the strategy.

Even the "three course meal" is a bit "french" to me, because we have meals with everything already ready on the table and you just pick and choose what you want to eat when. The dessert still comes after the meal though, except if you're a kid and your parents let you have it before lol (mine didnt). (Ive had celebrations in restaurants though and they do do it french style with choosing the alcohol beforehand, then the appetisers and so on. It scares me a lot, theres suddenly rules to my food ;v; but if youve grown up with it im sure its not scary)

I love the togetherness as the most important element with meals. The french food culture makes me happy <3

#ask bits #octo tag <3

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mixergiltron · 6 months

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I'm not bitter.......

But Campari certainly is. Campari is a bright red herbal liqueur. It's referred to as an 'apéritif',which is fancy Euro talk for 'supposed to stimulate your appetite and help with digestion'. What Campari is,is very bitter. It's used in the classic Negroni cocktail as well as several Tiki drinks. It's not to my personal taste,but if you like bitter drinks,you might want to give these a try.

Mix #106 Jungle Bird

1.5oz dark rum* 1.5oz pineapple juice 3/4oz Campari 1/2oz lime juice 1/2oz Demerara syrup

Shake with ice. Strain into glass with fresh ice.

*Many recipes use blackstrap rum.

Created by Jeffery Ong in the '70's,this was the signature cocktail of the Aviary Bar inside the Kuala Lumpur Hilton in Malaysia. The original recipe called for four ounces of pineapple juice,but in modern times this has been scaled back. You might want to put the extra juice back,as this is a pretty bitter drink. Not my thing,but it's on enough menus that it is well liked.

Mix #107 Jungle Bird 2.0

1.5oz overproof Jamaican rum 1.5oz pineapple juice 1oz guava juice 1/2oz lime juice 1/2oz Campari 1/2oz Demerara syrup

Shake with ice and pour into glass.

From the back label of BG Reynolds' Demerara syrup bottle,this is a riff on the classic that's both sweeter and stronger. The Campari only comes through at the end,so I actually enjoyed this one. If the original is too much for you,try this. You can also sub in standard rum to reduce the octane.

Mix #108 Bitter Mai Tai

1oz Navy or overproof dark rum 1oz Campari 1oz lime juice 1/2oz curacao 1/2oz orgeat

Shake with ice and pour into Mai Tai glass.

Created by Death and Company bartender Jeremy Oertel,this is just what the name suggests;a very bitter Mai Tai. If you're a Mai Tai fan,and like bitter drinks,this is for you.

Mix #109 Abrupt Landing

1oz Plantation OFTD 1oz Plantation Stiggins pineapple rum 1/2oz Campari 1/2oz falernum syrup* 1/2oz pineapple juice 1/2oz lime juice 2 dashes Angostura bitters 5 drops saline solution

Blend with 6oz of ice and pour into mug.

*If using falernum liqueur,add 1/4oz of simple syrup.

Created by Easy Tiki for The Search for Tiki's "Trouble in Paradise" mug(pictured),this is quite bitter. If that's your thing,this might be for you,but it didn't work for me at all. I'm also not big on adding saline to drinks,but that's another debate.

Along the lines of Campari is Aperol,a botanical liqueur that is less bitter. I used it in my previous mixing of the Winter Fling. If Campari is too much for you,you can try swapping Aperol in the drinks above to tone them down.

Salute and cin cin!

#tiki drinks #tiki #rum cocktails #tikiculture #rum drinks #campari #negroni

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wineisdivinepdx · 1 year

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Launching 7 Cider Cocktails At Virtue Farm This Month

Greg Hall asked me to develop a cider cocktail program for Virtue. I R&D’ed the cocktails during the slow first quarter of 2023 & we launched all seven earlier this month. I never thought I’d have this much fun creating the lineup. It was a blast. Just being able to wrap my head around what’s possible utilizing only cider and no other alcohol to make tasty drinks was a fun challenge.

I was also able to heavily lean on Rare Tea Cellar in Chicago. I have a great deal of respect for what they do, and their various teas created a layer of complexity in each cocktail [selection pictured below]. I also got to work with other sweeteners such as molasses, concentrated pear juice from Seedling Farms and barley syrup, which was really enlightening, making texture without hard spirit addition.

Another ingredient I enjoyed incorporating into the lineup was Jeffrey Morgenthaler’s lime cordial, if you haven’t made this yet, please give it a go [recipe here]. It’s so good. And I finally got to use saffron. I’ve been wanting to play with saffron for a while. I created an infusion with Michigan-made Vernors, saffron and Rare Tea Cellar Emperor’s Lemon Meritage tea. Culinarily and philosophically, I love mixing lowbrow and highbrow together. This elixir does that, is crazy delicious and creates the most complex cocktail of the menu, The Alchemist’s Apprentice.

Also very fun was teaching the crew the menu and watching them make & serve the cocktails. Two of the lineup are made in a cocktail shaker, the remainder are either built in a mixing glass or highball-style, made directly in the serving glass. There’s even one seven-touch cocktail in the mix. Something we eschewed at Shift Drinks, but was fun nonetheless to develop for Virtue.

The marketing of these cocktails started yesterday. Check out the first Instagram Reel here. I love the Wes Anderson aesthetic. Thanks to Seth, Sara, CK, Kaely and Charlie for making these vignettes. I can’t wait to see the rest.

VIRTUE FARM CIDER COCKTAIL MENU

The Alchemist’s Apprentice Our Abeille cider with house made Vernors infusion of saffron & Rare Tea Cellar's Lemon Meritage, Peychaud's & Regans' bitters, Forbidden Forest Lapsang Souchong mist. Served up in a coupe. This drink was inspired by Sam Ross' modern classic Penicillin.

Blue In The Face Blueberry Mitten cider with Rare Tea Cellar’s Emperor’s Peppermint with fresh mint & orange bitters. Served in a bodega glass on the rocks. A refreshing apéritif.

Cider & Sand Fresh orange juice, L'Aperitivo NA Vermouth, malted barley, Rare Tea Cellar's Bourbon Vanilla Chai, Seedling Farms pear syrup & our Cherry Mitten cider. Shaken hard, served up in a pub glass. This drink is our variation of the classic Blood & Sand.

The Golden Palmer Goldenhour cider, Rare Tea Cellar's Regal English Breakfast tea, fresh lemon juice & cane syrup, stirred and served in bodega glass on the rocks. The cider version of a classic Arnold Palmer.

Memed & Mocked Jeffrey Morgenthaler's lime cordial, Rare Tea Cellar's Forbidden Forest Lapsang Souchong, our Maple Mitten cider, Angostura bitters. Served up in a coupe. A cider version of a classic Gimlet.

Mending Wall Rare Tea Cellar’s Bourbon Vanilla Chai, Matriarch pear-ginger cider molasses, our original Mitten cider & orange bitters. Served on the rocks in a bodega glass. Our take on a classic Stone Fence.

Rural/Metro Rare Tea Cellar’s Cran-Apple tea, fresh lime juice, cane syrup, orange bitters & topped with our iconic Brut cider. Served up in a pub glass. A cider version of a classic Cosmo.

Should you find yourself in Fennville this summer, I hope you get to try one of these, please. Make sure you say, “Hi!” too.

#Virtue Cider #Fennville Michigan #cider cocktails #Jeffrey Morgenthaler #lime cordial #Rare Tea Cellar

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russep3 · 2 years

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The Old-Fashioned

From Embury's 1948 classic 'The Fine Art of Mixing Drinks'

If properly made, this is a truly magnificent cocktail. The principal reason that it does not enjoy an even greater popularity than it now claims is that what is usually served as an Old-Fashioned is actually a short Highball rather than a cocktail. Water, either plain or charged, has no more place in an Old-Fashioned than it has in a Manhattan or a Martini. The water is usually added ostensibly for the purpose of dissolving the sugar. You can make perfect Old-Fashioneds only by using sugar syrup. However, if you do not have sugar syrup available you can make a fairly passable cocktail by using loaf sugar as follows:

Put one medium-sized lump of sugar in the Old- Fashioned glass and add enough lukewarm water to cover it completely. Watch carefully until the sugar starts to dissolve and then pour off all the water. Add three dashes of Angostura, crush the sugar with a muddler, and blend sugar and bitters thoroughly. Add a small quantity of whisky and stir with a small spoon until the sugar is completely dissolved and blended with the liquor. Then, and then only, complete the cocktail. It takes about twenty minutes to make a satisfactory Old-Fashioned starting with dry sugar; it takes about two minutes starting with sugar syrup. Also, the sugar syrup makes a smoother, better drink. Therefore, let's make our Old-Fashioneds this way, using medium-sized Old-Fashioned glasses (about 5 to 7 ounces).

OLD-FASHIONED DE LUXE Pour into each glass I to 2 teaspoonfuls simple syrup and add 1 to 3 dashes Angostura. Stir with a spoon to blend the bitters with the syrup. Add about 1 oz. whisky and stir again. Add 2 large cubes of ice, cracked but not crushed. Fill glass to within about 3/8" of top with whisky and stir again. Add a twist of lemon and drop peel in the glass. Decorate with a maraschino cherry on a spear. Serve with short stir rod or Old-Fashioned spoon.

I have been intentionally somewhat indefinite about the quantity of sugar and bitters for two reasons. First, you should experiment and determine for yourself just how sweet you like the drink and just how much of the bitters flavor suits you best. Second, I have stated the recipe in terms of filling your Old-Fashioned glasses to within about 3/8" of the top and I do not know the exact size of your glasses. Tastes vary somewhat, of course, but I have found that most people like about I teaspoonful of sugar and I to 2 dashes of Angostura to each 2 ounces of whisky. Also, please note that I have suggested only a cherry and a bit of lemon peel for decorations. You will frequently find Old-Fashioneds served with lemon, orange, cherry, and pineapple. The bartenders' manuals of the Gay Nineties were replete with illustrations of cocktails, Sours, Crustas, Smashes, Cobblers, and other drinks decorated with all the above fruits together with strawberries, grapes, raspberries, etc., ac cording to the available supply and the fancy of the. writer. At the other extreme stand those who contemptuously refer to any cocktail decoration as "the garbage." My own opinion is that fruit flavors and liquors blend exquisitely and that, for a midafternoon or an evening drink, an Old-Fashioned is greatly improved in its over-all appeal by the judicious addition of a few fruits. Fruits, however, properly belong at the end of a dinner rather than at the beginning. Accordingly, when serving Old-Fashioneds as an apéritif, I recommend using only the lemon peel with no fruit at all or, at the most, a cherry or a thin slice of orange. Note that in the Old-Fashioned the only modifying agents used are the bitters and sugar. The reaction time of this cocktail is slower than that of a Martini both because of its sugar content and because whisky is slower than gin. Don't be deceived by this. It is not a lighter drink than the Martini; it is stronger. Its action is merely delayed. As an occasional variation in your Old-Fashioned try adding a teaspoonful of the juice from your bottle of maraschino cherries or a dash of curaçao, Cointreau, Chartreuse, or Liqueur Strega.

Old-Fashioneds are also frequently made with liquors other than rye or bourbon. Southern Comfort makes an excellent Old-Fashioned but is a bit on the sweet side. This can be offset by using less sugar. There are also GIN Old-Fashioneds, Scotch Old-Fashioneds, Brandy Old-Fashioneds, Rum Old-Fashioneds, Applejack Old-Fashioneds, etc. All are made exactly the same as the Whisky Old-Fashioned except for the liquor used. With Gin and Rum Old-Fashioneds, orange bitters may be substituted for or used in combination with the Angostura.

Note: The Gin Old-Fashioned is also sometimes called the Stubby Collins, presumably because it is a Collins without the charged water. When made with yellow gin it is sometimes called the Golden Spike.

#Cocktails

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cammotea · 2 years

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What Is an Apéritif?

An apéritif is a refreshing alcoholic drink that is served before a meal to stimulate the appetite. Sort of a liquid appetizer, apéritifs may be served to mingling guests during a dinner party (with or without food) or while preparing your own dinner on an average night. They are also an excellent way to unwind from the day. From Campari and Aperol to cocktails like the martini, apéritifs offer a delightful and flavorful drinking experience.

What Is an Apéritif?

The word apéritif (plural, apéritifs) is French, and its Italian counterpart is aperitivo (plural, aperitivi). They stem from the Latin "apierire," meaning "to open, or uncover." These short, often aromatic, drinks are designed to whet the appetite and prepare the palate and stomach for food and the taste sensations that come with it.

Apéritifs are very common in Europe, particularly in France and Italy. They're often served as parlor drinks before dinner. A full-course meal is not required, though. In some countries, it's also popular to meet friends after work to enjoy apéritifs, maybe with some light appetizers. Similar to the American happy hour, it's an opportunity to relax and slow down.

There are many types of apéritifs, though all favor a general taste profile:

Sugar tends to limit the amount of non-sugary foods that a person wants to eat, so apéritifs lean toward a drier, more bitter (or herbal) flavor.

The appetite is also diminished when there's too much alcohol in the system, and that is why apéritifs are often low-proof.

Apéritifs include wines and fortified wines, botanical or bitter spirits, and many are served with carbonated beverages.

Apéritif vs. Digestif

The opposite of an apéritif is a digestif, which is typically served at the end of a meal to aid digestion. While both styles of drink often include botanicals, the digestif tends to be more bitter and sweet with less acidity than the apéritif. Digestifs include brandy and amaros, and most have a higher alcohol content than the bitters and fortified wines that are more often enjoyed as apértifs.

Types of Apéritifs

The word aperitif refers to both a class of alcoholic beverages and the cocktails they're found in. It is a vast category that includes a great variety of styles. The only common ground is that they typically involve herbs or other ingredients that arouse the drinker's appetite.

Aperitifs are an age-old tradition and have been produced for centuries. Some of the most popular use a signature recipe that has been used for a century or more or is proprietary and held under a single brand name.

Amer Picon: This bittersweet French apéritif has a unique flavor dominated by orange with a dry finish.

Anise Spirits: From ouzo or pastis, anise-flavored spirits are popularly enjoyed as apéritifs.

Aperol: An Italian aperitivo, the orange flavor matches its bright orange color, though herbs and roots are included to give it a bitter twist. It's often enjoyed as an Aperol spritz.

Campari: Possibly the most famous apéritif, this red Italian spirit has a very distinct bitter profile and is used in cocktails like the famous Negroni.

Cynar: While it has an artichoke base, that is not the dominant flavor of this bitter herbal liqueur. It's often mixed with orange juice and topped with soda or tonic water.

Dry Wine: When in doubt, any still or sparkling dry wine makes an excellent apéritif.

Dubonnet: Available as Rouge (more popular) or Blanc, Dubonnet is a proprietary fortified wine flavored with "herbs, spices, and peels." It includes quinine, which gives it a drier profile than vermouth.

Gin: The botanicals found in gin make it the ideal hard liquor for apéritif cocktails, even if that's simply a gin and tonic.

Lillet: This apéritif brand produces Blanc, Rosé, and Rouge. It's also similar to vermouth, though the proprietary recipes give them a distinct taste. Lillet Blanc is the best-known and was originally Kina Lillet, which included quinine.

Pimm's: One of those liqueurs that can serve as an apéritif or digestif, Pimm's is sweet with an herbal-spice flavor accented by caramelized orange. Before dinner, a Pimm's Cup with sparkling lemonade is a refreshing choice.

Sherry: Light-bodied sherries, such as fino and Manzanilla, are dry and fresh, making them excellent apéritifs.

Vermouth: Dry vermouth is most associated with apéritifs, though sweet vermouth can work before or after dinner. Enjoy them in cocktails, or chilled or on the rocks with a dash of bitters.

How to Drink Apéritifs

Any of the common apéritifs can be served on their own. Often poured into a snifter or small cordial glass that accentuates the aromatics, many are best when chilled. Pouring them over ice will soften the flavor and open up the aromas. Many people prefer to drink apéritifs 30 to 60 minutes before eating.

It's also common to top apéritifs with a little soda, making the drink as tall as you like. Great examples of these drinks are the Aperol spritz and Campari and soda. Since it includes quinine, which makes it drier, tonic water is an excellent option when you want a fizzy apéritif.

Aperitif Cocktails

When a cocktail includes one of the apéritifs, you can be assured that it will make an excellent before-dinner drink. Campari and Aperol are often found in cocktail recipes, though others can make fascinating drinks. Any drink in the martini family that uses vermouth or sherry can easily qualify as an apéritif as well.

Adonis Cocktail

The Americano

Gimlet

Kir

Martini

Park Avenue Cocktail

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askwhatsforlunch · 4 years

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Aperitivo de la Famiglia Ferrigno (Ferrigno Family Apéritif)

The holidays might be over, but Summer isn’t -even if days are getting a tad chillier- and this light, sunny, lemon-y Italian cocktail, l’Aperitivo de la Famiglia Ferrigno, is a perfectly suitable before-dinner tipple on a week night! I found Ursula Ferrigno’s recipe for this in last month’s issue of The Simple Things, and it has quickly become a Summer favourite!

Ingredients (serves 1):

a couple ice cubes

2 tablespoons Limoncello

Prosecco

a slice of lemon

a sprig of fresh mint (freshly picked if you grow it in your garden!)

Place ice cubes in a cocktail or wine glass. Add Limoncello. Top with Prosecco, and garnish with lemon slice and mint sprig.

Enjoy your Aperitivo de la Famiglia Ferrigno immediately.

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lovejekeisha · 2 years

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||•Home For The Holidays Tomorrow is part 2 of my Christmas special! It's the perfect episode if you like to entertain but don't have time for all the fancy appetizers. I'll be featuring three recipes and a cocktail, so make sure you tune in at Noon! Ohhhhh and before I forget there will be a special guest! 🥰 I would tell you but that would spoil the fun. See you tomorrow! When: 12/16/2021 Where: YouTube (Love JéKeisha) Time: 12:00PM 📸: @ericsunphotography • • • • #food #tableware #table #lovejekeisha #ingredient #recipe #appetizer #plate #christmasdecor #cuisine #softdrink #drawer #apéritif #dark'n'stormy #friedfood #carbonatedsoftdrinks #dish #juice #fingerfood #kitchen #comfortfood #cocktails #kombucha #homeappliance #platter #cupboard #wintermelonpunch #grog #delicacy #produce (at Home Sweet Home) https://www.instagram.com/p/CXhR4-TuS1O/?utm_medium=tumblr

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auxdelicesdupalais · 4 years

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•Croquettes de thon à la ricotta• . . Une délicieuse recette d'entrée hyper facile et rapide à réaliser, unr galette fondante et croustillante à la fois, parfumée à souhait🍋 Elle accompagnera à merveille une bonne chorba ou à déguster avec une bonne salade 🥗 . . Une recette présente sur notre Ebook #ramadancotecuisine téléchargeable gratuitement, donc si vous ne l'avez pas encore téléchargé c'est le moment 😉 Plus de 125 recettes pour régaler la petite famille 👌 . . 🔎Lien du téléchargement dans ma biographie ☝️. . . https://bit.ly/ramadancotecuisine . . ➡️Faîtes défiler le caroussel pour voir plus de photos 😉 . . . 🙏Si vous réalisez une des recettes n'hésitez pas à nous la partager 😍 . . . #Ramadan #ramadhan2020 #apéritifs #apero #frenchfood #foods #italie #foods #foodporn #recipes #italianfood #croquettes #galette #entrée #accompagnement #thon #ricotta #maakouda #brick #aperodinatoire #croquettedethon #ramadanrecipes #recetteramadan #recettefacile #galettefromage #cheeseballs #yummy #confinementfoodhalal (à Lille, France) https://www.instagram.com/p/CAAz7KCIapP/?igshid=a0f0m6ka82w1

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luly-cooker · 4 years

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#recette #recipe #cuisine #cooking #food #verrine #apéritif #apetizer #surimi #pignondepin

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fantasmalforces · 2 years

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@the-maverick-deck ASKED: Rockwell had expected all of Byzantium's finest venues would be packed for the festivities tonight. It wasn't as if he couldn't get a table at any restaurant immediately if he desired, but that felt disingenuous somehow. And it wasn't like there needed to be a special holiday for him to be romantic.

The dinner had taken more effort than he expected, first in finding the old Earth recipes from Psyche's homeland, then his staff tracking down suitable ingredient replacements. Charles had no idea if anything would taste familiar, he hoped the sentiment behind it would outweigh any funny flavors. He wanted to make at least one item himself, non-existent cooking skills aside, and settled for a dessert where rum was poured over sugar-coated nanners before setting the dish on fire. (It sounded rather ironic! And simple enough to not fuck up.)

He had made sure to cover the room up with bouquets of red rose-ishs to set the mood. There were a few more minutes before Psyche was scheduled to arrive, the staff frantically setting up the last few touches all around him.

Charles sipped his apéritif and waited.

Time didn’t seem to exist in space. Not as far as Psyche was concerned anyways. Her bird self was never really certain of the season, and while it caused a bit of confusion at first, she learned to adapt the fact that things never seemed to change. That days felt longer or shorter, that the colors of plants never seemed to turn and the weather seemed inconsistent and unfamiliar now more than ever. With the loss of her sense of time came the loss of her sense of festivity. She wasn’t even sure holidays were celebrated anymore. Her ways of measuring the years had become nothing more than a series of tally marks in a journal somewhere. 365 made a year. No weekdays, no exact measurements of when it was, just that it was.

Suffice to say, she was more than a little surprised at the presentation she came up to. Roses, food, mood-lighting. All kinds deliberate and decadent decorations displayed all around her, dedicated to invoking a sense of romantic aura. Psyche had to admit, the grandiose gesture had her feeling quite charmed. A little shocked, but mostly quite pleased. It was wholly unexpected but not at all unwelcome, save for the fact that she felt a little underdressed stepping into it all in just her leather jacket, her denims, and her usual heel-boots. It all seemed rather inappropriate for such a fanciful occasion. Still, she slowly sat down across from Charles, eyeing him curiously as her eyes flickered between the scenery, the food, and him.

“What’s all this about?” She said carefully. Her eyes lit up, distracted by the food on her plate once she properly studied it. Instantly, she felt tears welling up and had to swallow them back. Moussaka, dolmades, souvlaki, loukoumades, galaktoboureko and more— a giant spread of nothing but foods she had not seen in decades. Foods she thought she’d never see again. She felt herself choking up on the smell alone. They smelled so fresh, so sweet and savory. They smelled like how her family used to make them all. They smelled like home.

For once Psyche had no clever quip or sarcastic comment to make, she could only gather up her utensils and start by digging into the moussaka. The first bite pushed her over the edges, had tears spilling. It wasn’t exact - no, it would never be exact. It would never be just like Calypso and her mother made it. But it was close. It was so damn close. It brought back such vibrant memories of her childhood. Her family. Her flock. Her home. She couldn’t stop the tears once they started. Couldn’t stop the overwhelming feeling of warmth that spread all throughout her from her chest as she swallowed. The utensils fell with a series of clatters and she pushed herself away from her plate towards Charles. There was no warning before she threw her arms around him, pressing a desperate, grateful kiss to his lips and trying to whimper out a heartfelt thank you as she clung to him.

This was truly the best gift he could have given her.

#{ open your eyes : ask }#{ we will rock you : mutual }#themaverickdeck #rockwell and psyche : love is blind when you are staring at the sun [themaverickdeck]#{ the phoenix anarchist : psyche }

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ansatsu-sha · 4 years

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Hannibal’s recipes / Hannibal S1E1 [Apéritif]

#hannibal lecter #hannibal nbc #hannibal #food #well sort of

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the-mad-gentlemen · 3 years

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Jonny’s Booze of the Week Episode 13 S2!

Jonny’s Booze of the Week Episode 13 S2! #playboy #maxim #penthouse #fhm #suicidegirls #howardstern #comedy #music #models #sex #sextalk #relationships #podcast #mensmagazine #booze #alcohol #negroni

Booze: Negroni This strong apéritif is usually credited to an Italian bartender who, in 1919, left the soda water out of an Americano and replaced it with gin at the request of his client who wanted his drink to be stronger. The garnish was changed from lemon to an orange peel to denote the difference. For more info click the link above! Recipe 1 1/2 ounces London dry gin3/4 ounce Campari3/4…

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#booze #Booze of the Week #Negroni

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elvisomar · 4 years

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My parents are dyed-in-the-wool Francophiles, and I've inherited from them a healthy appreciation for all things French. Today, I was delighted to receive a new reference book my father sent to add fuel to my fascination with cocktails, spirits, cordials, and liqueurs.

The first recipe I tried from it is an absolute delight. It's intensely bitter, with some lovely herbal notes, all balanced with sweet lemon. It is a very refreshing low-ABV cocktail, that surely will have the medicinal qualities needed to fight off the doldrums I've been feeling this afternoon (nothing at all serious, I just haven't been sleeping too well this week).

Quatresse 2 oz - Suze 1 oz - Lemon Juice ½ oz - Simple Syrup ½ tsp - Peated Scotch Whisky (I used Bruichladdich) 2 leaves - Fresh Sage, Muddled Shake until well chilled and pour over crushed ice

The Quatresse is the signature drink of a Parisian bar called Combat, as interpreted by David Lebovitz—pastry chef, journalist, and author of the book Drinking French (2020).

For the curious, Suze is a gentian root apéritif—bright yellow in color and intensely bitter and botanical. It is only 30 proof (whereas whisky, gin, and most spirits are in the 70 to 100 proof range). The only reasonable substitute for Suze I am aware of is an even less common French apéritif called Salers, which is higher in proof.

#mixology #france #suze #quatresse #drinking french #david lebovitz #paris

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its-chotime · 4 years

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HOW? WHERE? ONLINE!

I received a ton of questions on how I’m attending online events and trying new things. Well, I live on the Internet lol. I love digging for things to do and learn. I’ve also been getting a lot of invitations from the associations and organizations I’ve been a part of throughout my life (like Rotary International!).

I think that so many of us have stopped trying new things. I was too “busy” or I was scared to try new things. WELL, FUCK THAT. I CAN do things, I CAN TRY NEW THINGS. Here are a few events and sources that are tickling my fancy!

1. Pandemonium U has an expert M-F giving very insightful talks on Zoom. I’ve been tuning in when I can. I’m excited for “The Year That Changed Paris” with Maurice Samuels, Professor of French at Yale on Friday May 1!

2. Eventbrite has SO many free / pay what you can online events but this is what I’m excited for in the next week.

April 26: Collage Brunch (learn to collage with artists)

April 28: Asian Americans: Identity and History in California (KQED & PBS)

April 28: Generation Wealth: What Really Matters? (such a cool photo series that traveled around the globe, presented by Annenberg Space for Photography)

April 29: Live from Jacques Pépin's Kitchen (Culinary LEGEND and hello, co-host with THE Julia Child!, presented by KQED in collaboration with the Jacques Pépin Foundation)

3. EarthX is hosting a ton of online events, including screenings. I look forward to this screening of the documentary, “The Story of Plastic” on the 26th. Registration is FREE!

4. JARDIN! THIS GARDENING TED TALK made gardening so cool and easy! Ron Finley, you are so hot and I am a fan!

5. COCKTAILS! Writer, author, chef and MORE, Rebekah Peppler shared so many insights into how to make cocktails using what you have on NYTCooking. I have zero cocktail knowledge and I can’t really drink alcohol anymore but I am super excited to give cocktails a try. I’m also looking to these books: Do It The French Way by Daniel Gaujac and Apéritif by (of course <3) Rebekah Peppler.

6. KOREAN COOKING! These SHORT IGTV videos of simple Korean recipes by OME Cooking Lab are so fun and easy. I’ve already done two and they were smashing hits with my partner, Anthony!

I’ll share more online resources as we find our footing in this new life. It’s sad and I’m still grieving but I'm excited for all the possibilities and growth. P.S. I’m giving a Zoom lecture on Photography for Speos Photographic Institute on May 19! I’ll share what I can.

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