20 Jun 2010 3
Discovered in the newest issue of Everyday Food, this drink required the purchase of a massive bottle of Maker’s Mark, a brown liquor that I would normally shun. However, after muddling a slice of peach or two with three blackberries, tablespoon and a half of honey, tablespoon of lemon juice and some powder sugar, splashing with seltzer and allowing some dried mint to infuse, it was infinitely sippable. A truly Southern sort of beverage. Bravo to Kate.
10 Oct 2009 Comments Off
Dear Nick,
What are you drinking tonight?
Love & Kisses,
Internet
Well, Internet, tonight I’m having a “Black Murder.” It doesn’t lie. It was also the result of trying to use up some half bottles of liquor that have been living above the cabinets for months.
I’d recommend, for the sake of not dying, doubling the Grenadine and adding a bit of sparkling water. Even then, you’re going to be sipping it, not guzzling, so settle in for a long night with this one.
3 Oct 2006 2
…this time brought to you by the world of booze. After a rousing weekend of destroying our livers and EXPANDING OUR MINDS, Dusty, Lindsie and myself would like to present to you our favourite drink. Apparently there was some sort of joke about priests (?) when I named it. It was there to christen drunken Jenga, too, so we went through a lot together. 
11 Sep 2006 Comments Off
While preparing dinner with my brother tonight (read: preparing dinner while Nate was standing in the room), I decided that I was going to use something ordinary in an unexpected way. Looking around the kitchen, I spotted a basket of green apples waiting for the week’s lunches. “How staid,” he thought, as he chopped one up and added it to an ordinary mix of veg for pasta. The outcome of this kitchen daliance is perhaps one of the best things I’ve created so far. Enjoy!
17 Apr 2006 2
This one is a dish I eat at least three times a week. I’m absolutely addicted to the flavors and textures that combine in this salad. It works as a full lunch or a nice side with dinner and comes in well under $3.00/serving. Enjoy.
15 Apr 2006 Comments Off
Tonight’s recipe from my collection of favourites is actually a full meal. That’s value added for you, the reader. If you make the amount specified, you’ll have 2 servings worth of food for about $4.50/serving. See how I care about you? Boundless love, I’m telling you…
Lemon Pepper Salmon, Red Skin Potatoes & Carrot-Parsnip Salad – PDF
7 Apr 2006 4
Recipes! Mainly, I thought it might be kinda fun to start making these little recipe cards for the things I eat most often. Also, a number of you dear readers are new to living on your own (even our fair Dusty has gotten an aparment of late), so these could make a nice starter set. I’m including a PDF version sized to fit perfectly on 3 x 5″ index cards.
