Tag Archives: Negroni

Today’s post as a meal in courses: reel, party, pie, brains and a Clifford original

13 Mar

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Whoa. Like, whoa.

So much to share. I shall serve it up like a long tasty dinner. I swear it is worth it. There is a drink recipe at the end your reward. The dessert for this post.

Before I even get to what’s first, I redid my dramatic reel, y’all:

Now the real first course. The reel was the amuse bouche.

Next up we have an appetizer of comedy (very funny), a soup course of party (quite fine). Then a beverage and a main coarse of pie and brains. Yes, brains!
And dessert.

Appetizer: Last weekend I did a wee bit if stand-up. Me likey. People laughed a lot. Tis interesting that I hated being laughed at as a kid. Yet being laughed at is now my chosen form of crack. That was 7pm Saturday.

I rushed home for the soup coarse of this post, a party.
Let me explain the soup, a fine melange of friends, food, drinks, and celebration. Garnished with hugs.
Yes, I had another party with pie. The party was to celebrate 3 years of still being alive after I had that accident from which I incurred some smashing (literally) good injuries. That last link will also hold the recipe for delightful vegetarian Scotch eggs, incidentally. Delightful.

I digress. I am alive and more or less well and grateful for life. I wanted to get down, get down, and party.

For the occasion, and this post’s main course beverage, I cracked a red bubbly recommended to me by Whitney at DomaineLA that was more robust than sweet.

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Yes please may I have another? Twas a manly red sparkler.

My amazing neighbor brought this post’s main course side dish, a very smart centerpiece:

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Oh, jello molds!
And the entree! Just in time for pi day tomorrow! Get a little 3-14 in your maw!
I made an English Cheddar Farmhouse Pie from the cookbook by Greg of Sippity Sup. His book from which I got this recipe is called Savory Pies and I’m not giving you the recipe because I think you should get the book. Greg, if you are reading I was tempted to invite you to the party but I sort of had performance anxiety over serving you your recipe…
I barely got to taste the pie. I swear it it demolished so rapidly. I got a sliver while slicing it then ran off to make cocktails for my friends and turned around and it was gone. I gotta make this one again so I actually get a full on slice.

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My friends were totally forgiven for Bogarting the pie, as thy brought me offerings of books, music, crack (aka cookie butter, not pictured) and pseudo health crap (the “powerberries in the pic).
And have I mentioned how I LOVE getting girly flowers?

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LOVE. Take note.

And now the dessert, my gift to you, a beverage I invented playing on the many Negroni themes. I’ll call it the Clifford Negroni. Maybe someone invented this already but I googled and haven’t found it. It’s great if you crave a slightly less alcoholic Negroni with more flavor than an Americano.
Ginger ale. The happy gin.
The Clifford Negroni
1/2-1 oz. Campari (aka my lifeblood)
1/2-1 oz. sweet vermouth
Ginger ale (I wish I could say I was loyal to my childhood Vernor’s but I’ve recently been taken by Hansen’s)
Orange twist
The amounts depend on the size of your glass and how much you already drank. I’d had champagne at my party so I had smaller amounts of the Campari and sweet vermouth. Pour these into a champagne flute, top with ginger ale. Run twist around rim then twist the twist to express some oil and drop it in.
Toast to your exquisite life. If you are lucky enough to have life, it is exquisite and worthy of many toasts.

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American, Americano

20 Feb

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It’s a two-fer! You get a drink, and a dish. An some random facts about me.
The “American” salad got me thinking about this here country, which got me thinking about race issues, which got me to pondering how I seem to have an affinity for being the minority, which is somewhat of a feat for a white girl from the Midwest.
I grew up in a school where being white put me in the minority. In college I played taiko drums, so I hung around a lot of Japanese folks. I acted with the St. Louis Black Rep (token white chick?). So when I moved to LA I moved to Koreatown because it felt good to be in the minority. Now I’m just East of K-town, almost downtown, in a pretty diverse neighborhood.
In general I think I am accustomed to not quite fitting in, to the point that I am actually more comfortable feeling like I am not blending in.
The exception being a trip to, say, Whole Foods, where white English speakers abound but no matter how nice I thought I looked before going I will never measure up to the super-hip clientele in all their lululemon glory. I may be in my demographic but I’m itchy as all get-out.

I get my chia seeds and run.

Safely at home I might just mix up some nibbles. And an almost-a-Negroni drink to make myself feel better. Which is inevitably dumped out before I’m done because I cannot drink too much alone. Nor should I drink whilst trying to chop potatoes for a nice potato salad and simultaneously working on scenes for an audition.

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And so it goes.

Americano from The Ultimate Bar Book by Mittie Hellmich
1 1/2 oz. Campari
1 1/2 oz. sweet vermouth
3 oz. club soda
Twist of lemon peel
Twist of orange peel
Stir Campari and vermouth over ice, strain into glass of ice. Add club soda. Stir. Twist peels over and drop in. Salute. And salud.

American Potato Salad (adapted from The Joy of Cooking 75th Anniversary Edition)

1 pound potatoes (not the starchy type)
1 celery rib, dice dice baby
A couple Tbsp. diced bread and butter pickles
6 Tbsp. reduced fat mayo
1 Tbsp. red wine vinegar
1 tsp. brown mustard
Salt and pepper to taste
Sprinkle of dried parsley
Boil taters in salted water until cooked. Drain, chop into whatever bite-sized means to you. Toss with remaining ingredients. Put in fridge until cool.