It’s spooky, festive, easy and delicious!
Simply pour orange juice into a clear glass or cup. (Make sure the glass is clear, so you can see the black and orange of the cocktail.) Pour black vodka over the back of a spoon into the drink. If you do it delicately enough, it will sit float on top of the orange juice. The next and last step is optional, but we like the funky look and tart taste pomegranate seeds add to the drink. Just drop a few of the pomegranate seeds into the glass, and they will drop to the bottom. We like to think of them as bloody teeth, since it is a Halloween cocktail!
For the Black Vodka, we use Blavod, which we found at BevMo.
And when it comes to de-seeding a pomegranate, the trick is doing it under water. No, not you! The pomegranate under the water, silly…
Many thanks to Chef John: How to De-Seed a Pomegranate
I had no doubt that our trip to the LA County Fair would be a food-filled-day, along the lines of funnel cakes, churros and pizza. Yes, the day wouldn’t be the healthiest, but we were headed to the fair! When in Rome, right? My assumption, prior to arriving, was that any sort of blog post from me would be about the fried food at the county fair.
But alas, one exhibit changed my mind, as it educated my child on a big-picture food story in such a fun way that I just had to write about it.
It was an exhibit for kids, all about how food is grown, harvested and paid for, allowing farmers to earn money and provide for themselves, their families, their communities. It taught her all about the food-supply-chain. What a great lesson to learn! Instead of my child learning about this at school or at home, where I’m sure she would learn the steps that farmers take, this was a hands-on exhibit, hosted by The Learning Centers at Fairplex, who believe that “Education is as much a part of the Fair’s DNA as cotton candy, livestock and Ferris wheels.”
My best friends’ parent’s house in the Hollywood Hills. Pool-side. He has three siblings, and they, of course, had friends coming and going. Never a dull moment at this house. His parents moved into the house when they were in their early twenties. Lots of memories. Just plain cozy. Messy. Fun. Welcoming. The hustle and bustle of people in and out of the house was tangible. Laughter. Yelling. Chatting. Story-telling. Convening around the kitchen table. Walking around the gardens his father maintained with joy and pride. Chilling outside by the pool…And the Pimm’s Cup.
“People are very open-minded about new things, as long as they are exactly like the old ones.” – Charles Kettering
Well, folks…while I was hesitant to do so, I put my mouth where my typing fingers took me when I wrote Eating Bugs – Get Used To It!, and, with the assistance of close friend, fellow food blogger and culinary adventurer, J.D. Weatherby, we turned our bag of crickets into delicious edible insects.
With Charles Kettering’s quote at the top of this post in the back of my mind, I thought it would be best to try our edible crickets, a very new concept, with items we love, such as chocolate, butter, etc. We made Dry Roasted Crickets, Chocolate-Covered Crickets, Caramel-Cricket Crunch and chips with chocolate and topped with cricket powder (crushed dry roasted crickets), the last recipe just a great idea tossed into the mix by JD.
Let’s start at the beginning…
If you haven’t been to your local farmer’s market, then, needless to say, you’ve been missing out. And if you don’t have one nearby, and there are no farm stands anywhere close by, then I recommend checking one out when you’re traveling to a city or state that does.
In the United States, Local Harvest makes it so easy to locate one! No excuses…
I live in Los Angeles, and this city is riddled with farmer’s markets. I love how they make this big city seem much more small-town than it is.
Oysters. Oysters. Oysters.
When I was younger, I wouldn’t go near them. I honestly couldn’t figure out why my grandfather insisted on having oyster dressing (stuffing) at Thanksgiving when there was actually good dressing, with no yucky oysters, also being served. Why do that to a perfectly delicious dish? My husband still thinks tasting an oyster is kin to outright eating phlegm. GROSS.
Or at least that’s how I used to think. I have since grown up (and it would be nice if my hubby did, too, at least in terms of his thinking about these yummy critters! Just KIDDING, Matty…).
Now, to me, a nice crisp glass of Sauvignon Blanc + a plate of raw oysters on the half shell with a little shallot-vinegar mignonette and fresh horseradish = exactly what the doctor ordered (or should have). But they can also be fried, put in stew, made into Oysters Rockefeller, and much much more…