Sometimes I want a cocktail that’s on the savory side, but don’t quite feel up to tackling a meal-sized bloody mary. That’s where this Green Gimlet comes in.
And for those wondering if that near radioactive green hue is the product of food coloring: nope! It’s alllll natural – a combination of lime juice, basil simple syrup and celery juice.
…And gin. Of course gin.
I recently had a “meatball sandwich” from an establishment that shall remain nameless. My friend got one too, and we were both a little confused when our sandwiches came out with lettuce, tomato, and onion on them.
Is this a Bay Area thing? This has happened to me here before, and I don’t get it.
Hot meatballs and marinara sauce + cold, bland toppings… does not compute.
To top it all off, the food from said establishment left us both with stomach aches all afternoon.
It goes without saying that I needed to make this right, so a few days later I cooked up my own meatball sandwiches.
There was a time when I really tried to hate frozen yogurt.
This, of course, had nothing to do with the year or so I spent working at a frozen yogurt shop.
Nothing at all.
I was just genuinely against its velvety texture, the balance of sweetness and yogurty tang, not to mention its health benefits over run-of-the-mill ice cream.
Nope, it had nothing to do with me having to be polite to rude customers all day while making minimum wage + crap for tips.
It’s cool. I’m not bitter.
This is the type of recipe I don’t normally write down – an impromptu side dish that came together because I happened to have some broccoli and an itch to break out some of my favorite condiments.
In fact, this applies to most things I cook; I don’t make many dishes quite the same way twice. I just make things up based on what I have on hand, then taste and adjust as I go along.
It’s like my own little episode of Chopped. Except for some reason Ted Allen never shows up…
You know that point when you’re about to go out of town and trying to whittle down the produce in the house? And then you end up with a potato and a handful of arugula and think, well I guess I’ll try to make a meal out of this…
It could just be me. Other folks might go for take-out at that point, but I like a good food challenge.
I especially like it when an attempt to use up some random food ends up being really, really delicious.