It's been about a year since my last post, and let's just say, the last four months (from mid-March to right now, mid-July 2020) have been challenging times.
As I saw news from China, and gradually then northern Italy, I started doing that obsessive shopping some folks do in preparation for inclement weather--only this time instead of inclement weather it was a global pandemic.
This type of preparation is called Zero Risk Bias, where you aren't in control of anything, so you try to prepare as best as you can, and at least it is a useful way to spend one's time rather than mosey along thinking things were blown out of proportion.
Since Maharajah's office shifted to working remotely from home a week before my office did, I have essentially become a short order cook. No longer do I do my "big cooks" on the weekend, preparing things in advance for the week's meals ahead of time, and I've been cooking daily, providing both, lunch and dinner, for the Maharajah.
No photos of meals from the last four months, as other than going to my office to work 50% there (and 50% at home), I have been too overwhelmed to do much of anything else. All the projects around the house that need attention have been languishing as well.
As much as I've cooked for Maharajah, I am less demanding of myself. I'm happy with a simple hot dog or a salad with steak, or more often than not-- cheese, olives, grape tomatoes, along with croutons or crackers to fill the void.
This rosé is absolutely perfect on its own; however, I have found that it is even better paired up with tequila or mezcal--and I have used it in lieu of grapefruit juice to make a fine Mezcalito.
Prior to the pandemic, I only had two bottles on hand, one of which I gave to a good friend at work, as she gave me a bottle of white wine. We have gotten into a nice habit of swapping wines, and I am prepared to give her a lovely bottle of Sauternes in our next swap.
As I said, prior to the pandemic, I only had 2 bottles of this on hand, and gave one away. And the first opportunity I had, I went back to Westchester Wine Warehouse and bought about six more bottles of it. NOW, I always have a bottle of this chilling in the fridge.
The next thing I have relied upon has been either a simple gin and tonic, using Amsterdam gin and Feverfew Lite tonic water. Pure perfection. However, I have grown fond of adding this wonderful Joto Yuzu Sake in it.
My next cocktail will be a Corpse Reviver #2--REVISED. As currently I am lacking Lillet Blanc (and if you haven't tried THAT, I highly recommend that. It is wonderful chilled and served neat with a slice of orange), I am considering adding this Yuzu sake to replace the Lillet blanc. I have a bottle of yuzu juice/extract at home, too, along with the gin and triple sec. I even have put a bit of absinthe in a little spray bottle JUST FOR THIS PURPOSE.
My Corpse Reviver #2 "REVISED"
1 part Gin
1 part Yuzu sake
1 part Triple sec (though I might halve this as I don't want it too sweet)
1 tsp Yuzu juice extract (lemon juice can be subbed for this)
Absinthe (if you lack that, then Pernod would work nice as a substitute)
Chilled glass
Ice
Cocktail shaker
Mix the first four ingredients in the cocktail shaker and shake vigorously to chill.
Prior to pouring into the chilled glass, most recipes suggest putting a bit of absinthe in the glass to coat the bowl of the glass and discard. Rather than discard this precious liqueur, I put it in a spray bottle and spritz the drink right before serving.
I prefer more assertive or tangy or sour drinks, and this fits the bill nicely.
Now, regarding the absinthe--
In 2016 we traveled to Vienna, Prague, and Budapest. While in Vienna we drank schnapps and the local beer; in Prague it was Absinthe and pilsners; and Budapest, we drank palinka. As there weren't any direct flights back to NY from Budapest, we returned home by way of Charles de Gaulle, which is where I procured this particular brand of highly rated absinthe:
This isn't something one would end up chugging. Perhaps a tiny little cordial glass of it at most. I find it is lovely on its own and pretty much improves whatever cocktails that contain a licorice note.
My bar isn't just merely a "bar," it contains souvenirs such as this, which reminds me of places I have traveled to in the past and of better times.
In the past, when I'd tinker with tipples, my first impulse for years was to share my exploits with my friend Steve, who I grew fond of through our blogs, and for a time while I still had an account--on Facebook.
From time to time, I'd send along a box of homemade cookies, or a book he surely'd find entertaining.
Coincidentally, I ditched Facebook right around when he got diagnosed with an aggressive form of ALS. Steve passed away January 11, 2019, but his legacy lives on not just with his family and friends he left behind, but also a voluminous written legacy on several blogs, which is where I first encountered him and his humor and humanity. I highly recommend checking out Lost in the Cheese Aisle (and then click his profile and check out his other blogs).
As I saw news from China, and gradually then northern Italy, I started doing that obsessive shopping some folks do in preparation for inclement weather--only this time instead of inclement weather it was a global pandemic.
This type of preparation is called Zero Risk Bias, where you aren't in control of anything, so you try to prepare as best as you can, and at least it is a useful way to spend one's time rather than mosey along thinking things were blown out of proportion.
Since Maharajah's office shifted to working remotely from home a week before my office did, I have essentially become a short order cook. No longer do I do my "big cooks" on the weekend, preparing things in advance for the week's meals ahead of time, and I've been cooking daily, providing both, lunch and dinner, for the Maharajah.
No photos of meals from the last four months, as other than going to my office to work 50% there (and 50% at home), I have been too overwhelmed to do much of anything else. All the projects around the house that need attention have been languishing as well.
As much as I've cooked for Maharajah, I am less demanding of myself. I'm happy with a simple hot dog or a salad with steak, or more often than not-- cheese, olives, grape tomatoes, along with croutons or crackers to fill the void.
What HAS gotten me through some of the rough spots has been day dreaming about cocktails. Pre-pandemic I was good for 1-2 cocktails a week, and though I don't think I've deviated too much from that, I have grown fond of a particular rosé.
Prior to the pandemic, I only had two bottles on hand, one of which I gave to a good friend at work, as she gave me a bottle of white wine. We have gotten into a nice habit of swapping wines, and I am prepared to give her a lovely bottle of Sauternes in our next swap.
As I said, prior to the pandemic, I only had 2 bottles of this on hand, and gave one away. And the first opportunity I had, I went back to Westchester Wine Warehouse and bought about six more bottles of it. NOW, I always have a bottle of this chilling in the fridge.
The next thing I have relied upon has been either a simple gin and tonic, using Amsterdam gin and Feverfew Lite tonic water. Pure perfection. However, I have grown fond of adding this wonderful Joto Yuzu Sake in it.
My Corpse Reviver #2 "REVISED"
1 part Gin
1 part Yuzu sake
1 part Triple sec (though I might halve this as I don't want it too sweet)
1 tsp Yuzu juice extract (lemon juice can be subbed for this)
Absinthe (if you lack that, then Pernod would work nice as a substitute)
Chilled glass
Ice
Cocktail shaker
Mix the first four ingredients in the cocktail shaker and shake vigorously to chill.
Prior to pouring into the chilled glass, most recipes suggest putting a bit of absinthe in the glass to coat the bowl of the glass and discard. Rather than discard this precious liqueur, I put it in a spray bottle and spritz the drink right before serving.
I prefer more assertive or tangy or sour drinks, and this fits the bill nicely.
Now, regarding the absinthe--
In 2016 we traveled to Vienna, Prague, and Budapest. While in Vienna we drank schnapps and the local beer; in Prague it was Absinthe and pilsners; and Budapest, we drank palinka. As there weren't any direct flights back to NY from Budapest, we returned home by way of Charles de Gaulle, which is where I procured this particular brand of highly rated absinthe:
My bar isn't just merely a "bar," it contains souvenirs such as this, which reminds me of places I have traveled to in the past and of better times.
In the past, when I'd tinker with tipples, my first impulse for years was to share my exploits with my friend Steve, who I grew fond of through our blogs, and for a time while I still had an account--on Facebook.
From time to time, I'd send along a box of homemade cookies, or a book he surely'd find entertaining.
Coincidentally, I ditched Facebook right around when he got diagnosed with an aggressive form of ALS. Steve passed away January 11, 2019, but his legacy lives on not just with his family and friends he left behind, but also a voluminous written legacy on several blogs, which is where I first encountered him and his humor and humanity. I highly recommend checking out Lost in the Cheese Aisle (and then click his profile and check out his other blogs).
