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Maybe there isn’t more than this Provençal life and that’s not too bad so fuck you Belle. 

25 Mar


I’m a beast. I’m not provincial but all the same fuck you Belle! I like that the baker has bread like always! What if I showed up and he’d gone hipster and was selling gluten-free cupcakes? That would suck.

I’ll take a wee bit of province and a wee bit of Provence, thank you.

Provence!! Cue lavender fields and olives.

Strike the olives. I hate olives. Although they do grow in Provence.

Actually if truth is told I generally am not too into the Provence pinks. They tend to be too pale, too easy-going, too…well I start singing the “there must be more” Beauty and the Beast song.

Dang I guess I’m a hypocrite. I want the provincial bread. But not always the provincial Provençal wine. Got it?

Fortunately there is justttttt enough interesting stuff this Provençal wine.

And there is a bit more in my life.

Like this non-provincial Provençal wine, it has a lot of the same all but mixed up just enough to keep me going back for more. Living and wine.

2015 Château de Pampelonne Cotes de Provence

Meow meow.

Enough philosophical babble, here are the deets!

Eye: pale pink slightly salmons, quick thin tears.

Nose: clean, medium intensity, cherries, peaches, sweet cherries, and your standard brook. Babbling brook.

Taste: dry, medium acid, medium alcohol (13%abv), medium body, medium intensity, sweet cherries, tangerine, grapefruit, stones n stuff, finish is medium. So there is so much is medium in this it borders on boring but has enough complexity of flavor to just end up balanced.

Quality? Good, medium price n so on. Get the fuck in whilst ye can or I’d never share this “medium”(hint: it’s more than medium) booze.

Love, 

Me, from me non-provincial corner of LA where you see more tortilla makers with their tortillas like always than you do French bread makers. And that’s okay. As long as they keep the gluten in.

Cocktail TED talk

9 Feb

    
Hey dudes! No recipe or recommendations today because…I have been prepping all week to see just how much basic cocktail knowledge I can give in 8-10 minutes Wednesday night. The show will also feature talks about everything ranging from Horse Psychology to The Black Panther Party to Iceland.More info: https://ucbtheatre.com/show/5392

Come play!

Pairs Well With Queso

14 May


We took a hiatus. “Girls” may be over for the season, but we wanted to keep drinking. And so we did. And put it on digital for your viewing pleasure. Enjoy this beverage, please. I did.

Ps thank you Captain Morgan for the barrage of rum. It was delightful. 

Pps Everyone PLEASE get some friggin’ queso.

Pairs Well With Queso (makes 2)

  • 2 1/2 oz grapefruit rum 
  • 1 1/2 oz bourbon (used my favorite standby Maker’s Mark)
  • 1 1/2 oz dry vermouth 
  • 1 1/4 oz Purely Syrup Habanero simple syrup
  • Tonic water
  • Mixture of cane sugar and sweet Hungarian paprika
  • 1/2 a grapefruit

Press a glass into the grapefruit, then dip in the sugar/paprika mixture.

Shake everything else but the tonic. Strain and top with tonic.

Spinach and Artichoke Dip on bread. Dip in bowl. Dip da dip dip dippity do

6 Apr

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Ohhhh my goodness. I am finally done with the season of Girls on GIRLS. Although we will be rolling out cocktail-making segments soon.
And in between doing a bunch of live shows that ran the gamut from improv to sketch to contortion for comedy, I decided to pull out some of the posts I had had in my drafts for a while. This is one of them. A recipe I’ve enjoyed enough to make more than once. That’s a big compliment from me because having to vet new cookbooks leaves little time for old favorites. The genius work of Joy the Baker keeps me coming back.

Here’s the deal:
I LOVE a sandwich. I cannot dislike anything involving ample carbohydrates.

Here’s the other deal with a sandwich though:
I only love it if I can eat it on a plate with a knife and fork so I can deconstruct and reconstruct as I like. Here, a bite of the whole sandwich, there, a forkful of filling. Then a leftover bit of bread from where I swiped the filling. That I may butter.

The third and final deal with a sandwich is that I rarely actually eat things that are supposed to be served on carbs ON the said carbs. I devour bowls of spicy salsa with a spoon pretty much daily. It is not so different from gazpacho right? Then I butter the chips.
And I rarely eat the cheese on cheese plates atop the slices of baguette that come with it. I nibble each bit of fromage individually. The better to really taste the cheese, my dear. Then I butter the baguette.

So I made this dip and enjoyed deconstructing a sandwich made with it, and still had leftover dip to gobble from a bowl. And at some point I ran out of bread but I always keep back-up butter.

Take home lesson from this blog post is this: ALWAYS HAVE BACKUP BUTTER.

Spicy Spinach and Artichoke Dip/Spread adapted from this recipe by Joy the Baker
Olive oil spray
1/2 tsp. chopped garlic
A few handfuls if baby spinach
2 pieces of whole wheat bread
1 Tbsp. cream cheese
2 oz. Swiss cheese, shredded
3/4 c. Chopped artichoke hearts
Pinch of fleur de sel
1 heaping Tbsp. Cottage cheese, mashed with a fork until relatively smooth
1 1/2 tsp. Sriracha
Butter
Spray a pan with the oil and sauté the garlic a bit then add the spinach, an cook just until wilted. Take off heat. Spread the bread slices with the cream cheese. Stir together the spinach mixture, Swiss cheese, artichoke hearts, fleur de sel, cottage cheese, and Sriracha. Heap as much as you want on top of cream cheese on one piece of bread, (save the rest for another sandwich, or if you are like me, eating out of a bowl) and top with other slice of bread, cream cheese side down. Spread outside of sandwich with butter and cook Ina skillet on each side until browned to your liking. Because it is all about you.

Dunham Daiquiri

23 Mar


I have major issues spelling daiquiri. And I am generally a good speller. But I keep getting tripped up on this one. I keep wanting to add a c. I think that is because there is a thing called a dacquoise. It is layers of meringue and buttercream and I really want to make one. And maybe I will have time now that my web series is done.

Done for now. This was the “Girls” series finale drink! But I plan to keep making funny drink-making videos maybe every month or so.

I wanted to make something to honor Lena Dunham. Since she is a writer I thought a riff on a writer’s favorite drink would be apropos. I recently discovered the joys of a well-made daiquiri, and since Ernest Hemingway has one named after him I thought a Dunham Daiquiri was in order.

I turned to my arrangement of random booze and started playing. Then I asked the cocktail subreddit if they had ideas. Then I experimented more. This involved multiple tries to get a good balance. But I think I have it.

One more note–in the video somehow me adding the lime juice got edited out. But I did add it.

Here ya go:
Dunham Daiquiri a variation by moi
2 oz. rum (the clear type–I used Bacardi which is not fancy but not bad)
1 oz. freshly squeezed lime juice (don’t use pre-squeezed, if you do you may as well not bother)
1/2 oz. demerara simple syrup (combine two parts demerara sugar to one part water in a small saucepan and heat and stir until it is dissolved–don’t let it boil!)
1/2 oz. tawny port
1/4 oz. fernet branca
Shake it up.

The GodDaddy

16 Mar


This episode was called Daddy Issues. Only two more of these acting-career-oriented posts I promise.
There is a drink called the Godfather I felt could use some sprucing up.  I called my mom’s dad Granddaddy.
Hence the multiple reasons the GodDaddy was born. A riff on Godfather and not to be confused with Godaddy. Great website host. Terrible drink I’m sure. 

 
THE GOD-DADDY a riff on the classic Godfather 

  • 2 oz. rye 
  • 1/2 oz. amaretto 
  • 1/4 tsp. syrup from Luxardo cherries 
  • dashes angostura

Stir n strain. 

Candy, Jason and Reese’s

9 Mar


This week’s episode of my dear darling Girls on GIRLS web series was Bridgid-less but guest-full.

Are you ever weirded out by art imitating life? The day I happened to have Jason Stuart, a comedian who is quite at home talking about being gay was the day that a character on the show we were discussing comes out to his wife. Whaddaya know. Jason and I both were into the serendipity of that moment. For all Jason’s work including his own web series go here.

And then there was my need for a dessert drink.

And along came Candy Washington, who I have the biggest woman crush on. She’s spectacular. Check out her goodness here. And Candy’s taste in candy is top-notch. We share a favorite: Reese’s peanut butter cups. You really cannot do better in the candy game. It is the simplest and the best. Like her!

The Candy Washington. Now with more alcohol.

Shake it up.

The Candy Washington an original by Ellen Clifford

2 oz. dark creme de cacao 1 oz. vanilla vodka

1 oz. Bailey’s Irish cream

1/2 oz. 1/2 and 1/2

1 Tbsp. powdered peanut butter (I used Just Great Stuff)

1 tsp. Dutch process cocoa powder (I used Hershey Special Dark)

mini Reese’s peanut butter cups

Shake all but the peanut butter cups. Strain into chilled glass. Spear mini pb cups on toothpicks to garnish.