“Honeycomb Cocktail for Fall Musings” or To Recipe or Not to Recipe….

Do food blogs have to be recipe driven? While sipping my “Honeycomb Cocktail” my mind was wandering…..that is what a Honeycomb Cocktail will do to you….

It does seem that a good, simple recipe can wow the most jaded of audiences. A beautiful photo of that recipe certainly gilds the lily. But there are many times, when the recipes I am cooking & the cocktails I am conjuring up belong to someone else  & what I am cooking is not for me, but for a cookbook, a restaurant menu, a magazine article or ad.  While I do love my work it definitely slows down my home kitchen output. But while I am on a shoot I always keep my camera handy. Wonderful imagery abounds in ways obvious or obscure having to do with food. These images often are what inspire me to cook up a new recipe, look at an old recipe differently, see food more scientifically and humorously. Here are some recent encounters of the food kind, not so recipe driven.

P.S. Don’t miss the recipe after the photos  that got this idea percolating...”Honeycomb Cocktail for Fall Musings”

Pie on paper
Ten til Five.....beautiful stainless steel everywhere
Not to be confused with any other breader.
Chicago, on a shoot, view out my hotel window.
An image styled.....
....part of same image "un-styled".
Dried up pears from a tree in my neighborhood...on ground since last fall.
Bread Box with inspirational sayings on restaurant table.
Lots of Big Spoons.
Lots of Big Ladles.
Fresh green peas ready to be shot.
Red Stripes.
Chef's coats
"fun" written in chocolate syrup
Some folks still make real flour sacks
Kitchen in an abandoned house
Chayote was the subject
Old recipe box for home economic students
Egg & Whisk

A simple recipe for my “Honeycomb Cocktail for Fall Musings”

Ingredients: Chilled White Rum, Chilled Limoncello, Honey with honey comb

Honeycomb

Directions:

Mix together 1 ounce chilled White Rum, 1 ounce chilled Limoncello liqueur, a tsp good local Honey. Pour into a glass. Garnish with a wedge of Honey Comb. Sip and let your mind wander.

Questions?

How often do you really follow a recipe?

Do you listen to music when you cook? What kind?

Do you encounter images daily that create food & recipe ideas in your head?

The more you know about food…do you find yourself eating less? or more?

Do you think you eat more than your fair share of the earth’s bounty?

Is it more important to blog often with less content or blog less often with more content.

How many times have you actually tried the recipes you encounter on food blogs?

What would you blog about it you had nothing to eat for a few days?

I ask myself these and more…

…..food for thought…

salut!

Spring Green Tonics

“Spring Tonic”

To celebrate Daylight Savings Time, St. Patrick’s Day and the Spring Equinox

On the third Thursday evening of each month I attend a dinner hosted by friends, Nancy Vienneau and Gigi Gaskins. It is appropriately called “Third Thursday” and is a potluck dinner party made up of many folks whose common love of interesting, healthy, local foods is the common thread.

March’s Third Thursday Dinner fell on St. Patrick’s Day. As you can imagine there were lots of dishes honoring “green”. Spinach, green beans, basil, avocado dishes were plentiful. For this occasion I created a “Spring Tonic”.  With cucumbers & lime juice as the main ingredients this “tonic” was the essence of “all things green”.

This tonic is easy to make, beautiful, refreshing, not too sweet and is like drinking a glass of spring.

What you will need:

To make approximately 1/2 gallon of Spring Tonic:

About 8 fresh cucumbers, 5 or 6 limes juiced, a piece of fresh ginger, 1 to 1.5 cups of raw sugar, 2 to 3 cups of your favorite white rum, about 1 cup of Midori liqueur and seltzer water or club soda. (Adjust to taste as you mix.)

Trim and peel cucumbers. Scrape seeds out with a spoon. Cut into chunks and place in food processor. You may have to do this in batches. Process until cucumbers are pureed with no chunks. Pour puree into a colander lined with two layers of cheesecloth or into a fine sieve sitting over a bowl to catch the cucumber juice. Use a rubber scraper to press the puree through the cheesecloth to get out most of the liquid.

When finished you should have about 3 cups of liquid.

This color of green is so beautiful like spring grass.

To make Gingered Simple Syrup: Peel ginger & cut into slices. Place ginger pieces, raw sugar + 1.2 cups of water in a saucepan over medium high heat. Bring to a low boil, cook for about 5 minutes, stirring often. Remove from heat to cool.

As I was taking my Spring Tonic to a dinner party I made labels for two 1 qt containers to share the ingredients with guests.

To mix Spring Tonic:

Into each 1 quart container add half of the Cucumber liquid, half of the Midori, half of the fresh Lime Juice, half of the Gingered Simple Syrup with ginger pieces & half of the White Rum. Stir mixture in each container until well mixed. Cover and chill until ready to drink.

To Drink: Place ice in a glass, pour in some Spring Tonic & add a splash of seltzer water, club soda or mineral water with gas.

 

 

….. evening of greens….

While concocting your own “Spring Tonic” you could enjoy some music by the band “Tonic”. Check them out on itunes for a listen.

 

Herbal tonic is used to help restore, tone and invigorate systems in the body or to promote general health and well-being.
“get your motor running….drink Spring tonics!”