It’s bitterly cold in NYC so other than wishing I was a bear that could sleep till spring, I’ve been craving simple rich flavors – like a really great poached egg. Since I had some leftover brown rice from earlier in the week, I decided I’d use that as a base along with roasted parsnips and cherry tomatoes to … Continue reading
I’ve found people have a love/hate relationship with Fernet, much like some of us have with Valentine’s Day. Personally, I had a strong aversion to it until little by little I fell in love with it. It being Fernet. Fernet is coy. The intense dark liquid captures the eye with hints of gold that lure you in. A first sip hits your … Continue reading
Bitters are to cocktails what proper seasoning is to food. You can make a drink without them but once added the difference is remarkable. Angostura bitters are one of the most well-known cocktail bitters. They are an extremely concentrated botanically infused alcoholic mixture made of water, alcohol, herbs and spices by House of Angostura in … Continue reading
