In which we embrace the plant-base
(Oh hi, it’s been a while, we’re changing things on…
Justin really does go all out on our dinners at home. Twice so far he’s made spring rolls, which is kind of a tedious thing to make. He fills them with rice noodles, lettuce, cilantro, fried tofu, blanched carrots, and avocado. And then he makes homemade peanut sauce.
I contribute to these meals by making miso soup. We found this recipe and it’s TOTALLY the best miso soup ever.
I’ve also been making lots of vintage cocktails from Ted Haigh’s Vintage Spirits and Forgotten Cocktails – last night we had Algonquin Cocktails (1 1/2 ounces rye whiskey, 3/4 ounce dry vermouth, 3/4 ounce pineapple juice – shake with ice, then strain into a chilled glass), which were surprisingly good. Then I made Justin a Scofflaw (1 1/2 ounces rye whiskey, 1 ounce dry vermouth, 3/4 ounce lemon juice, 3/4 ounce grenadine – shake with ice, then strain into a chilled glass), which he LOVED. I used homemade grenadine (just boil 2 parts pomegranate juice and 1 part sugar until dissolved, then cool), and it pretty much rocked. Wow, that was a lot of parentheses-recipes. :)
Anyway, dinner at home has been wonderful with Justin in the kitchen. It’s lovely being spoiled.