Amonte Picante


This is the best drink I’ve ever had.  It was so good I took a picture of it.



Ordered on recommendation of my favorite waiter at the Yew in The Four Seasons, my mouth is watering just thinking of it now.  It didn’t occur to me that I could actually make this myself.  Tomorrow is New Years Eve and although I’m still feeling rather poorly, I think I will try and make this.  I’ll sip it in my pajamas as I sit on the couch under a blanket.

Amonte Picante

2 slices- English cucumber (chopped and peeled)

2 sprigs- Cilantro

1 1/2 shot- Tequila

1 shot- Freshly squeezed lime juice

1/2 shot- Agave syrup

2 dash- Green tabasco sauce

Muddle the cucumber and cilantro, add the other ingredients and shake with ice.  Strain into a chilled martini glass and garnish with cucumber slices.


Christmas Eve


Currently fighting off the plague that seems to have descended on my workplace.  I certainly didn’t ask Santa for a cold, but I got it anyways.  It seems only appropriate that I settle into a long Christmas Eve of gift wrapping while doing a marathon of The Walking Dead.  There is a lovely dinner awaiting me tomorrow, I’m not really cooking, I’m more of a sous chef/Typhoid Mary.

The first course:


Cannot wait to try this soup!  Roasted cauliflower, yum! Hopefully the spice will do my cold some good too.

And the must have dish of 2014 seems to be balsamic roasted brussel sprouts.  I have seen variations of this dish a million times. I think this is the recipe that we are going with, although maybe we’ll choose our own adventure.

Brussels be a roast'n

Brussels be a roast’n

Kosher on a Budget?  I may have to revisit this blog later and learn some tips.  I don’t know much about kosher food other than some horrific hard boiled coffee/onion eggs served up by my sister.  It’s a classic story in my family, universally known as the worst dish ever served at a holiday dinner.  Here’s hoping tomorrow things turn out better.

Merry Christmas!

CSA week 2


2014 Week2I didn’t take a picture of the CSA box this week, so this one is from the Pitchfork Farm blog.  More shallots and green onions than I know what to do with.  Lucky for me I was able to give most of them away.  I got 2 heads of lettuce, which is sort of stressing me out since I haven’t finished last week’s lettuce.  No spinach or kale this week which I’m sad about as I usually put greens in my morning smoothie.  I’m adding the lettuce instead to my smoothie, but it tends to be a little bitter.  Hoping for kale next week!  I’m surprised to see broccoli so early in the season, for some reason I assumed it would take the whole summer to grow.  This is the last week for rhubarb, I’ve been bringing stewed rhubarb with me to work almost every day.  Super simple to do:

  • 2 tbs water
  • 1-2 stalks of rhubarb chopped
  • 1 tsp vanilla bean powder
  • raw organic agave to taste

Bring water up to a simmer on medium heat, add the rhubarb and vanilla bean powder and reduce the heat to low.  Stir occasionally, until the rhubarb is mostly broken down, I prefer there to still be some chucky bits.  Remove from heat, allow to cool, add the agave to taste.  I usually use about 1/2 tbs.

I’m not sure if vanilla bean powder is available locally, I buy mine from the lovely Angela Stokes-Monarch and Matt Monarch (