if it’s friday, then it’s time to unwind with a cocktail. and maybe an appetizer to go with it. but we all know fridays include oscar, and it’s great to be back home with my favorite german shepherd. my oh my but the landscape has changed in the space of a week. last friday mr. style and i were walking along a warm caribbean beach. today, it’s nothing but gray skies, rain, and more rain.
but i’m toasty warm inside the comfort of my home, and that’s where i’ll stay the remainder of the day flipping through cookbooks and gathering favorite recipes for thanksgiving which is two short weeks away! since i’ve been perusing Ina Garten’s cookbooks (don’t you just love her?), i’m sharing two recipes from her latest release Cook Like a Pro. the classic daiquiris are delicious with lots of freshly squeezed lime juice. the original recipe called for dark rum but i had bacardi gold rum on hand and guess what? that’s exactly what Ina suggested to use!
- 1 cup sugar, plus extra for dipping the glasses
- 1 lime, cut in half
- 11/3 cups freshly squeezed lime juice (9 limes)
- 11/3 cups Bacardi Gold dark rum
- Very thin whole slices of lime for serving
- Combine the sugar with 1 cup water in a small saucepan and heat until the sugar dissolves completely. Set aside to cool or refrigerate for up to 2 weeks.
- When ready to make the cocktails, rub the lime on the rims of 6 glasses and lightly dip the rims in a plate of sugar. Turn the glasses upright and set aside to dry.
- Combine the lime juice, 1 cup of sugar syrup, and the rum in a pitcher. Fill a cocktail shaker 3/4 full with ice, pour in enough cocktail mixture to cover the ice, place the lid on the shaker, and shake for a full 30 seconds, until very cold. (Time it: it's longer than you think!) Fill the prepared glasses 3/4 full with ice and strain the daiquiris into the glasses, garnish with the lime slices, and serve ice cold. Repeat until you've used all of the cocktail mixture.
- If you are running short of time substitute the homemade sugar syrup with one from the liquor store, Simple Syrup. I always have a bottle on hand.
- Good olive oil
- 1/2 pound shishito peppers
- Kosher salt and freshly ground black pepper
- 1/2 lime
- Flaked sea salt, such as Maldon
- Heat 2 tablespoons olive oil in a large (12-inch) saute pan over medium to medium-high heat. When the oil is hot, add the peppers in one layer and sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook for 4 to 6 minutes, tossing often until blistered and browned. Off the heat, squeeze some lime juice on the peppers and sprinkle with flaked sea salt. Serve hot right from the pan or transfer to a small serving dish. Have a dish nearby for discarding the stems.
- This is an easy healthy appetizer to make!
cashmere sweaters are perfect for a cold, rainy day. a pair of slim leg ankle pants and cap-toe ballet flats add spit and polish but keep this ootd casual. style tip: when in doubt as to footwear i always reach for a classic silhouette like cap-toe ballet flats.
another week has come and gone. oscar and i wish each of you a lovely weekend wherever you are!