Braise some sliced onion, coarsely chopped garlic, and sliced savoy cabbage with a hearty pinch is salt, add some canned clams with broth, top with hot sauce, and leave to wilt before finishing with fresh chile/basil infuse olive oil. Serve over some Halloween-shaped tri-color pasta with asiago and a few cracks of black pepper and call it a meal.
Monthly Archives: September 2013
The glass to my Boston shaker decided to pop around second 45 shaking a Ramos gin fizz.
Balls. Just going to get back to my belligerent New England roots and make hot buttered cider with a hearty dose of Pusser’s. And you should all buy a bottle of Pusser’s, by the way; they donate a hefty chunk of their profit to a servicemans’ charity. Yes, the rum is excellent, as well.
Was awake when I got home. “I was going to give you a blowjob when you got home, but we don’t have any Irish creme. Have an apple blow, instead.”
2 oz. Apple brandy
One egg white
A very small squeeze of lemon
1 tsp. Sugar
Shake with ice until frosted, pour in a glass with ice, top with half apple cider and half seltzer.