If you’ve been around A Sweet Spoonful for awhile, you already know a few things: 1) I like strong drinks and 2) I don’t often accept freebies or do giveaways on the site. With this next post, one of those things has changed. While I just don’t see the relevance or need for plastic batter bowls that store batter in the handle (what?!), towels specially designed to sop up red wine, or acid-resistant bud vases (hmmm)–I do see the need and relevance for vodka. So when the kind folks over at SKYY vodka wrote to me to introduce their new Ginger infused vodka, I told them to send one on over. Quickly. It’s been a tough few months.
In thinking about how I wanted to mix it, I kept thinking how great it would be to pair it with fresh lime juice and mint. I didn’t add any sweetener because, in addition to liking strong drinks, I dislike syrupy sweet ones. So if this has a bit too much of an edge for you, add a dash of simple syrup. But honestly, I think you’ll like it. It screams outdoor patios and freshly mowed lawns. There’s a drink out there called the Moscow Mule, which is basically vodka, fresh lime juice, and a few glugs of ginger beer. My recipe is in the same family but it’s more like the Stiff Mule: we’re not messing around here. I think I’ll call it that.
O.k., now onto the snacks because, I don’t know about you, but when you start mixing up cocktails, there needs to be a little something to much on. My mom recently bought this incredible narrative cookbook called Screen Doors and Sweet Tea. Have you seen it? It’s written by Martha Hall Foose and in it she details her experiences living in the South and some of the traditional (and not so traditional) recipes she’s come to love from the Mississippi Delta. In all honesty, I haven’t come across a cookbook I’ve been this excited about in a very long time. So I dove right in this afternoon with recipe that looked like it’d pair well with the Stiff Mule: Martha’s Yazoo Cheese Straws. Legend has it that Mary Margaret Yerger began her cheese straw business modestly. Now, 79 years old, they pump out 3,000 pounds of straws a day. That’s a lot of cheddar, my friends. The recipe is flawless. I did make a few adaptations, mixing in a bit of white cheddar and sprinkling sesame seeds on top for a little extra crunch.
Have a great weekend. I’ll be working, but hopefully you’re doing something outside or in the kitchen or creative or new. Cheers to whatever it is you’re up to, and cheers to stiff drinks and delightfully salty snacks.
This recipe asks that you let the cheese come to room temperature before combining it with the butter because the dough will be much smoother. And if you don’t have a cookie press lying around, just form the dough into 2-inch round logs and chill until firm. Then slice into 1/8-inch thick disks and proceed with directions from there.
Slightly adapted from Screen Doors and Sweet Tea
Preheat the oven to 375 F. Prepare a cookie press with the star attachment or an another narrow attachment of your choosing.
In a food processor fitted with the metal blade, combine the cheese, butter, salt, pepper, and dash of hot sauce by pulsing until well blended. Then add the flour and pulse until a ball of dough forms. Press long strips of the dough 1 inch apart onto ungreased cookie sheets (I used a Silpat just to be safe). Sprinkle with sesame seeds. Bake for 12-15 minutes or until the edges just barely begin to brown.
Remove the cheese straws and let cool completely. Break in half if you’d like (not all of the sesame seeds end up sticking). Store in an air-tight container.
Muddle the mint in a little glass with a pinch of sugar and a few drops of water. Then add to the cocktail shaker along with the other ingredients, shake vigorously, and pour into glass. Garnish with a few sprigs of chopped mint.
Something funny happens when you live with someone instead of dating them from afar. You learn little nuances about each other's behavior, see the bottom-of-the-barrel sweaters, take out the trash, and buy underwear and shampoo together. Sam calls my beloved furry slippers old lady slippers and, to be fair, they kind of are. And I've become well acquainted with his holey "sick sweater," his eagerness to retrieve the mail in the early afternoon, and his uncanny ability to drink more tea than anyone I've ever known. Also, I'm learning things about myself. Like the fact that, apparently, most people don't eat a whole grapefruit when they sit down for breakfast. According to Sam, they stop at a half.
Waffles. I don't make them often enough and I'm not sure why. Oh, wait: I am sure why. Because they always seem like kind of a slow, slumbery, Sunday thing to make and I rarely have those kind of mornings--even on Sundays. But I found a recipe I've fallen pretty hard for. It's an old-fashioned waffle recipe and you make the yeasted batter in advance, put it in the fridge for 12-24 hours, and it's ready to go in the morning. I've actually kept the batter in my fridge for a few days and just pull it out, put a scoop on the waffle iron, and have a warm waffle to take in the car on the way to work. Beats a granola bar or banana any day.
The early morning view from our hotel Hi from Shanghai! I'm sitting here stealing a bit of Internet on the 32nd floor of our hotel all too early in the morning. The sun's gleaming in through the curtains, horns are starting to honk below, and I'm clutching a steaming cup of strong coffee that Walter has so kindly prepared for me. Walter's the dining room attendant and, for the lone souls who can't seem to sleep much in Shanghai (I being one of them), he'll make you one mean cup of coffee at sunrise. I have so much to share with you: photos & stories. The World Expo was really incredible, the food's been amazing, the streets are lush with leafy trees and wide-open city parks. I've discovered dragon fruit and boiled peanuts, and learned that scooters and bicyclysits don't adhere to traffic laws. We've finally figured out how to say common phrases like "thank you" properly and are logging some serious miles in our Converse.
I am officially on maternity leave and it feels stranger than I'd imagined. I thought it'd be all about catching up on novels, leisurely baking and maybe sewing a little something for Sprout. Going on lots of walks with friends and out to lunch. The reality is that most people are working during the week and can't just sneak away for lunch dates, and sitting around the house aimlessly reading seems to make me antsy. Instead, I find myself deciding that certain tasks have immense and immediate purpose (when they never seemed to before): repotting our house plants, researching new insurance plans, and planning a new product line for Marge for 2016. In the midst of all of this though, I've found some time to catch up on Netflix movies (any recommendations?), went out to Lebanese food with Sam, and finally made it to a cafe on Capital Hill I've been wanting to try for quite some time. It's gotten a bit chilly in Seattle this week so I've been making lots of cider and chai in the afternoons for an energy boost, and there certainly doesn't seem to be a shortage of soup-making or baking -- which brings me to these not-too-sweet, protein-packed blondies that I've taken quite a liking to.
There are some things you don't question or plan for. They're the things that just happen, that unfold throughout the day or week or month. The things we don't always document or discuss because they don't really seem important enough, but that -- all the same -- so often bring us together in one way or another. Patterns or obsessions or phases. Late-night online shoe shopping. Permission to nap at odd hours. Spontaneous cell-phone photo exchanges. Maybe you can relate. Maybe lately you've been doing something similar. As you do. As we do.