What is it about this week? Maybe it’s the turn of the season — longest day just one week behind us, family gatherings pulled off without (much) bodily injury, and maybe a long Boxing-Day snooze. Somehow — today — everyone is talking about big beers, about sparkling, fizzing, bubbling drinks and food that goes with them. We think Jeremy Meyer has a really FUN job doing The Denver Post’s First Drafts blog. And despite the absence of Colorado beers, we liked the New-Year-beers article from WSJ. Food & Wine had a cool article on cocktail trends .
Some people are champion New Year’s Eve-ers; others gravitate toward New Year’s brunches. The former may appreciate the Kale for a Hangover recipe in the Art of Living According to Joe Beef cookbook. The latter are going to love Chef Michael Schwartz’s Roasted Vegetables with Goat Cheese, the Smoked Salmon Dip from BA, this yum Squash + Spinach Rotolo and this:
Fierce Bloody Mary
- 2 oz. gin
- 4 dashes Tabasco
- 6 dashes Worcestershire sauce
- 1 pinch celery salt
- 1 pinch pepper
- ½ teaspoon coarse mustard
- 1 teaspoon of the most intense horseradish you can locate
- 2 teaspoons lime juice
- 7 oz. tomato juice
- Lime for garnish
When made in a pitcher for brunchers (or is that brunchees?) approximations and creativity are expected.
Our Foodsters are thinking avocados and citrus, which almost always go together.
According to Barb, the Brazilians think our insistence on avocado-as-vegetable is a little crazy. This sweet, blendered Creme de Abacate comes from Maria-Brazil. I sent this one around the company and Jacob suggested avocado ice cream. Some mysterious alternatives for guacamole came in — we will run those down. And Billy said he’s had the “poor man’s artichoke hearts”: steamed avocados dipped in butter.
For anyone making “I’ll-be-more-organized” resolutions, do Ruth Reichl’s handy Homemade Bread Crumbs for the freezer and check that one off your list on January second.
Wishing you a New Year that is happy, healthy, prosperous and gratifying in every way.