Wednesday, May 30, 2012

a spring tonic

I got some nice rhubarb at the farmers' market on Sunday and used some of it to make this juice. It has a really nice, revivifying tang. You can see from the above photo that I included some pineapple cores, but those aren't really essential to its success--I just had them around because there had been a bargain on organic pineapples, so I made a bunch of dried pineapple

Spring Juice
makes about 5 cups

20oz carrots, scrubbed and trimmed
2 fat rhubarb stalks
2 oranges, peeled
cores from 2 pineapple (optional)

Run through your juicer a couple of times, then chill.

Tuesday, May 15, 2012

a cheering pink drink


Poor Annie was feeling gloomy yesterday: the weather was too hot, and she was failing to tick off of her list most of the myriad tasks she had set herself. I was on my way home from a trip to West Seattle when she called me to propose a jaunt to our favorite restaurant, the Canterbury. 'It may dispel my gloom,' she speculated.

Annie had a shandy and a giant plate of hash browns ('They'll go right to my waist,' she lamented, and it turns out she was right), and I had a nice salad and  a gimlet (with more gin and less Rose's Lime Juice than Philip Marlowe's preference). Afterwards, replete and cheered, Annie came to my house to take some pictures for her blog. I persuaded her to try my tasty new drink, the Salty Setter (it's like a Salty Dog, but pink). 'Not too strong, now! I have to ride my bicycle home and don't want to get a ticket! And I don't like gin!' The one I made her (which she liked despite the gin) was semi-virginal, with only half of the specified amounts of gin and Campari.

Salty Setter
1oz each, gin and Campari
2oz grapefruit juice
juice of half a lime, plus a lime slice

Rub the rim of your glass with the lime slice, then roll it through a little saucer of salt .
Fill a cocktail shaker half-full of ice, then add the gin, Campari, and grapefruit and lime juice. Shake well, and strain into the glass. Garnish with the lime slice.