Limoncello, Cynar, Thyme, Ginger: using what you have

I wanted to invent some drinks that were all my own. I wanted to use up some herbs and bottles of alcohol that had little left. And I wanted to put my bottle of Cynar to the task.

So I came up with two new drinks, to be debuted at the pie and cocktails party Alice and I were hosting.

I gave these cocktails the names of Using What You Got and The Big Red Cat.

The Big Red Cat is in reference to the kids’ books about the big red dog, who is named Clifford. As am I. But puppy I am not. Actually I am part cat. I want to be petted and loved but only when I want to be. And I like to snooze all day. Insomniac here.
Is it just me or is snooze a kitty word? Speaking of kittens:

That was early in the day last Saturday. The kitten rescue has actual kittens (as opposed to adult cats) right now. I tried to take better pictures but they were not keen on staying still.

Later that night Alice and I partayed with pie, friends, and very, very potent drinks. It did not occur to me that a lot of my friends were mostly beer and wine people and not used to my potent beverages.

I handed Alice a The Big Red Cat and her first analysis was that it tasted like a drink she’d get at a bespoke bar like No Vacancy. Well, it was.

Some were particularly pleased with the limoncello and ginger liqueur additions.

My friend Maurice just said the same thing he says any time I hand him a drink involving bourbon which is “tastes like cough syrup”. The man pours Tabasco on everything and and approximately zero taste buds left. We gave him a glass of mulled wine that Alice made instead.

My English Farmhouse Cheddar Pie, taken from Savory Pies by Greg Henry was demolished in about ten minutes. A friend showed up with apples and I crafted them into a pie, schooling all who were interested in how to form lattice.

This is my social life of choice.
Let’s drink to that.

The Using What You Got
2 oz. Bourbon
1/2 oz. Limoncello
3/4 oz. Cynar
2-3 dashes chocolate Aztec bitters
3 sprigs of thyme plus one to garnish.
Muddle thyme, limoncello, bitters, and Cynar. Add ice and bourbon. Stir. Strain into a cocktail glass and garnish with a thyme sprig.

The Big Red Cat
1/2 oz. Campari
1/2 oz. Cynar
1 oz. Rye
1 oz. Dry vermouth
2-3 dashes of Peychaud’s bitters
1 tsp. ginger liqueur
Stir it all over ice and strain into a chilled cocktail glass. Add one giant ice cube.

Waffle Week Day 4: housewife waffles

Today we are waffling French toast! It’s like the ultimate lazy person’s way to waffle.
Or the harried housewife’s genius, clever way to impress her husband. Her children who will compliment her cooking then go brush their teeth without having to be told to, whilst the hubby tells her she’s perfect and he’s going to give her a little extra pin money this week. Go out with the girls and have a malted, honey.
At least, this is the sort of scenario I imagine reading vintage cookbooks.
Sounds goddawful.

I made this from the General Foods Kitchens Cookbook

Written by The Women of General Foods Kitchens.

Because the Men of the Kitchens were busy dicking off.

This cookbook is a 1959 treasure, it is. A 50’s housewife cookbook. I love these because occasionally when stressed I have the fantasy that I’d be perfectly content to stay home and look pretty and cook meals for a man. But really, I wouldn’t. I’d get bored.

Although I do like to cook for the men in my life.

Incidentally, that is a bit of limoncello in the shot glass in the picture. To be sipped, not shot.

I’m ladeeeee!

Mad Men waffles, anyone? Good lord, if only I was making these for Jon Hamm. Not even as his wife, but as his fellow St. Louis native turned actor buddy. That sounds good…

Bread n’ Butter Waffles(adapted from The General Food’s Kitchens Cookbook)bread(duh)
Butter(ditto that)
3/4 cup almond milk
dash of salt
1 egg, slightly beaten
Butter your bread and mix the remaining ingredients. Dip bread in mixture then cook on waffle iron. Awesomeness abounds.