Cucumber Rickey

Though it's mid-September, it still feels like summer in DC (it was 97 degrees out last weekend!), and we technically all still have another week before autumn officially starts. 

I made this cocktail a few weeks ago with mint that I'm growing in my small-but-mighty terrace garden, and it was really refreshing and different. I personally love ginger beer, and this is a great way to incorporate some fresh elements into a cocktail.

So if you are still craving a bit of summer before fall officially starts, try these out!

Cucumber Rickey 
Adapted from shake 
Makes two

4 shots of vodka
1 handful of fresh mint leaves (plus a few for garnish)
6 slices of cucumber (plus 2 for garnish)
1 T fresh lime juice
1 can ginger beer
Ice cubes

1. Add the mint leaves, cucumber, and lime juice to a cocktail shaker.
2. Using a muddler, muddle the ingredients in the bottom of the shaker until thoroughly crushed.
3. Add the vodka, and then ice to above the level of the liquid mixture, and shake vigorously for 10 seconds.
4. Strain mixture into pint glasses containing ice cubes, top with about 1/2 can of ginger beer, and garnish with remaining cucumber slices and mint leaves.

Cherry Blossoms Photography

The cherry blossoms were in peak bloom this weekend in DC. Thanks to some amazing spring weather, I was able to soak them up in two different locations: walking around the Tidal Basin area on Friday after work, and then exploring Dumbarton Oaks park on Saturday afternoon. If you've never been to Dumbarton Oaks, it has beautiful grounds and is a great way to see cherry blossoms without the crowds. 

There are my favorite shots from the weekend. Happy spring, Easter, and blossom season! 

 

 

Wisconsin

I'm one week back from vacation at home, including some very relaxing time at the lake in Wisconsin. Wisconsin is a beautiful place in August - warm but not too hot, green everywhere, and the full of the scent of pine trees. One evening I got some great golden hour photos of the trees by the lake and my sister and Neko the dog. 

Blackstrap Molasses Walnut Ice Cream

I think this molasses ice cream recipe by Jeni Britton Bauer of Jeni's Splendid Ice Creams is my new favorite holiday ice cream. I was a little surprised that it could have such a rich taste, since it's not a flavor that at first I thought would stand out as much in comparison to peppermint or chocolate, but there's something about the simplicity but depth of this that makes it really stand out. It kind of tastes like a molasses cookie distilled into ice cream. So if you are looking for a Christmas recipe, consider whipping some of this up! There are so many interesting things I think you could accompany this with: a chocolate-orange sauce or cookie, a glass of egg nog, or a plum or apricot sauce. Or just eat while sitting by your tree.

Hope everyone has a lovely holiday and some delicious meals! :) See you in 2015!

Molasses Walnut Ice Cream
From Jeni Britton Bauer
Makes about one quart
(requires an ice cream maker)

Ice cream: 

2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch 
1 1/2 ounces (3 tablespoons) cream cheese, softened 
1/4 t fine sea salt
1 1/4 cups heavy cream
1/2 cup sugar
1/4 c blackstrap molasses 

Blackstrap walnuts:

1 cup walnuts,  halved
2 tablespoons light brown sugar
1 tablespoon blackstrap molasses
1 tablespoon honey
1 tablespoon unsalted butter, melted
1/4 teaspoon fine sea salt
1/4 teaspoon ground cinnamon 

1. For the ice cream, mix about two tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry. Whisk the cream cheese and salt in a medium bowl until smooth. For later, fill a large bowl with ice and water. 

2. Combine the remaining milk, the cream, sugar and molasses in a four-quart saucepan, bring to a rolling boil over medium-high heat, and boil for four minutes (the mixture may appear curdled from the acidic molasses, but it will come back together in the finished ice cream). Remove from the heat, and gradually whisk in the cornstarch slurry. 

3. Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about one minute. Remove from heat. 

4. Gradually whisk the hot milk mixture into the cream cheese until smooth. Pour the mixture into a one-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes. 

5. Meanwhile, for the blackstrap walnuts, preheat the oven to 350 degrees F. Combine the nuts with the remaining ingredients in a bowl, tossing to coat. Spread out on a baking sheet and bake for about eight minutes. Stir, and then bake for another five to six minutes, stirring twice. The nuts should look bubbly and somewhat dry. Remove from the oven and let cool completely, stirring the nuts every couple of minutes to break them up (they'll harden togeter if left sitting for too long). 

6. Pour the ice cream base into the frozen canister of your ice cream maker and spin until thick and creamy. 

7. Pack the ice cream into a storage container, folding in the walnuts as you go. Press a sheet of parchment directly against the surface and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, about four hours. 

Personality Grid

In my photography class this fall, one of our assignments was to do a "personality grid," a grid of different photos of the same person showing different personalities, while keeping the same basic frame on the person. 

You can tell the weather was a bit warmer when I took these of my friend on her front stoop while we had a glass of wine. We were supposed to use a prop, and I liked the idea of using wine since it's a natural thing for a person to be holding, and makes the result feel like these photos could have happened spur of the moment. In general, I really love the results of this, because it showcases so much more about a person than a single photograph.

If you're interested in doing some similar, you need to take quite a few more pictures that you end up using (I probably had about three times as many as ended up in the final product), and figure out a way to give the person direction on which mood to show. For me, the first part was asking someone who I thought would get a kick out of this, and then named off potential moods for her to personify as I took pictures.

Once I looked back at the photos I took of her, I decided to make this semi-focused on laughter (that counts as a mood, right?), since I had a lot of great ones of her cracking up, and also shows her sense of humor. 

Ginger Beer Vodka with Bitters

I love the day or two right before a holiday, when things start to wind down and there's a sense of anticipation about a break. Today was one of those days, which warranted a last-full-day-of-work cocktail tonight.

This is one of those recipes that is derived out of trying to use certain ingredients, with fun results: a friend from work gave me some homemade bitters recently, and I'd been trying to think of something to make with them that wasn't a Manhattan, basically, since I'm not very cocktail literate, and that's the only cocktail recipe I know that has bitters in it! I love ginger beer, and through some searching, found this recipe, which I think is basically a modification on a Moscow Mule.

While not really a seasonal drink, the spiciness of the bitters and tanginess of the ginger give this a really interesting kick, which is balanced out by it also being really refreshing.

Happy Thanksgiving!

Loft a Better Mule (official name)

1 half lemon
1.5 - 2 ounces vodka
4-6 ounces ginger beer
1 ounce ginger liqueur
1 dash bitters
Optional: slice of lemon

Squeeze lemon into a chilled glass. Add vodka, ginger liqueur, and the bitters, and then fill with cold ginger beer. Garnish with slice of lemon (optional). Stir with stirring stick.

Halloween

Some friends from college were in town last weekend for Halloween, and became Pam from Archer, a witch, a ventriloquist dummy, an Uber kitty, and witch number two.