Category Archives: Ramblings

I ramble. Get over it.

TGIF! A Yummy Pisco Sour Recipe

I know it is Foodie Friday – but this Friday I thought we would do a drink. This is mostly because I just got the bill for my car repair and I need one.  Also, last time I posted a picture of a pisco sour on my Facebook,  people seemed to approve. Yes, I am that desperate for approval. Also, it is summer, and pisco sours are a yummy and refreshing drink.

Pisco Sour

Pisco!

Before we start, let me say I am not exceptionally finicky about my pisco. Some people will insist on Peruvian pisco and others favor Chilean pisco. Yes, they are slightly different, but they will both work for this recipe.   If you want to embroil yourself in a 400-year-old debate about who has the better pisco, google away. If you want a tasty drink, read on!

Ingredients for 2 Pisco Sours:

  • 3 shots pisco
  • 1 shot fresh lime juice*
  • 1 shot simple syrup*
  • 1 egg white (optional)
  • dash bitters (Chilean or angostura – I’ve never found the Chilean ones locally)

(*adjust lime and simple syrup amounts to taste) Continue reading

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Guajillo What? Pasta al Mojo de Ajo con Camarones

I thought I would bring you something with a little Latino flair today. Dylan, my chef from “Tall Order” is third generation Mexican American. He doesn’t speak any Spanish, but his roots shine through when he is cooking at home for Win. Since Bones has callously refused to butcher a goat and dig a pit so I could make you authentic barbacoa, I had to fall back on something I could throw together in the kitchen during the five minutes I generally allow for food prep. Ready?

Dried Chilies for Mojo de Ajo

Dried Guajillo

Recipe:  Pasta al Mojo de Ajo con Camarones

Ingredients:

  • 3/4 cup olive oil
  • 3 whole guajillo chiles
  • 3/4 cup minced garlic (I use the stuff in the jar, but you chop up a million cloves of garlic if it makes you happy)
  • 5 tablespoons fresh lime juice
  • 1 1/2 teaspoons salt
  • 1 lb Angel Hair Pasta
  • 1 lb peeled shrimp
  • grated Parmesan or queso anejo (optional)
  • green onions, parsley or cilantro (optional)

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The Feels (topic shamelessly stolen from Liv Rancourt)

So the other day Liv Rancourt and I were doing the grown-up-author equivalent of a 12-year-old girl’s sleepover – we messaged each other on FB and gushed over our crushes (K.J. Charles and Sherry Thomas)

Then Liv, in clear violation of all pinky-swears, told the whole school. (She blogged about it).

It’s a good blog, too. You should read it.

But, the mention of Sherry Thomas and FEELS reminded me of something.

I’ve been a Sherry Thomas fan for a while. If anyone asks me why, I always answer with one phrase, “emotional intensity.” Sherry can grab me from page one, and she never lets go.  I’ve spent a fair amount of time wondering how she does it. It wasn’t until I read The Burning Sky that I finally got a clue…and it was because of what didn’t happen that I spotted it.

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