What’d You Do Last Weekend?

Heading to a party where there will be lots of wine, and not sure what to take? How about some simple savory cookies - biscotti and sables made for wine pairing?
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Drinking

Rhubarb Rose Bitters

Posted by jenny on 11/26/2009
Rhubarb Rose Bitters Ingredients

This bitters recipe is completely original – and is a real experiment. Todd added the essential things to make it bitter, but it will take a little while before we know if the experiment is a success or not!

From our first tastes and smells, the results are wonderful.


Abbott's Bitters

Posted by jenny on 11/11/2009
Abbott's Bitters Ingredients

I don’t know what started Todd’s exploration of bitters – maybe it was an episode of Gourmet’s Diary of a Foodie that sent him on that path. Making your own bitters is a relatively simple thing to do if you have a well-stocked spice drawer, a bunch of fresh herbs in the garden, and a Chinese medicine apothecary or other herbalist nearby for those odd things.


Damson Wine

Posted by jenny on 08/30/2009
Damson Wine

We’ve made beer several times, and Todd’s even showed me how to make hard cider. But I’ve never made wine and I didn’t really think I had the space to pull it off. Grape-based wine seems intimidating in a way – barrels, fermentation, storage – and what happens if it doesn’t turn out? Seems like a heavy investment of time and money if it fails.


Sour Cherry Stout

Posted by jenny on 07/25/2009
Sour Cherries

After making a really lovely hefeweizen earlier this year, we decided to make a sour cherry stout when sour cherries came into season. Cherry season – at least sour cherry season – is remarkably short in Seattle given how long the season is for bings and Rainiers. By the time I’d identified friends with cherries on their trees, the cherries were either on their way out, or birds and critters had already taken the best of the crop.


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